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Aug 11, 2010 05:25 PM

Potluck for a Crowd Request

O.k., o.k., I've been poring over the potluck threads but I still can't make up my mind. We're going to have a house concert later in September and we usually start them with a potluck. We make a main dish kind of thing and everyone brings everything else. In the past we've done pulled pork, a mixed grill of sausages, coq au vin, that Will Owen (is that right?) pork recipe, cassoulet and probably something else I can't remember. The pork dishes are good because you can spread cheap pork a long is always a consideration. At Christmas I've done a big ham but that doesn't seem right for this time of year. It's best if it can be done totally ahead because we're usually dealing with the band and people getting here and the like. I like to have something I'm excited about...and that lots of sides go with...I just can't come up with anything. Oh, and we usually have 50 people or so---I figure on about 40 servings as there's lots of stuff....

Any ideas?

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    1. re: smtucker

      Peter Case...he was in the Nerves, then the Plimsouls (ever seen Valley Girl?) and has had a ton of great solo albums out!

      1. re: thesandwichlife

        Plimsouls! I want o go now..I'll bring a dish....

    2. different kabobs might be nice, we love bacon wrapped chicken. I think it's a nice way to stretch out meat or seafood or fish by added some veggies too. Do some beef, some chicken, some shrimp or swordfish, et.c or stick with chick, beef and pork.

      1. i have satellite radio in the car, and whenever i catch "A Million Miles Away" on the 80's station i can't resist singing along! :)

        some random ideas that won't break the bank:
        - Moroccan-spiced chickpea stew
        - Chicken Marbella (or Apricot Chicken - Dave Lieberman's recipe is great)
        - Chicken Cacciatore
        - Enchiladas
        - Chicken or Pork Chile Verde
        - Tamales

        i also like lexpatti's kabob suggestion.

        1. I make chili with boneless country ribs which I cube into bite-sized pieces. Some of the excess fat is removed before the meat is cubed. I never use ground meat for chili. BTW, I consider chili as an all season dish.

          1. Thanks guys....and hey---if anyone is driving distance to Central Illinois--you're invited. Just go to and email me!!

            3 Replies
            1. re: thesandwichlife

              Anywhere near to U of I, my alma mater? I live only 800 miles from U of I now, but all 3 kids were born in Carle Clinic. The oldest will be 50 in December.

              1. re: ChiliDude

                Right smack dab in the midst of your alma mater! We live in Champaign, I work for the University and my 8 and 10 year old were born at Carle as well!