Your favourite, not too complicated, not too expensive, fancy enough for company meat dish please
I had planned a menu for a dinner party (with help from people here) but I tried the meat dish tonight for the first time and I was not that impressed.
I made pork tenderloin with a mustard glaze and caramelized apple. It was good but it didn't seem very fancy and it was a bit too much last minute fuss so I would be in the kitchen a while before the main course.
I am doing beef carpaccio for an hors d. then a seafood appetizer and a green salad so I was thinking I'd like the main to be pork or chicken but I"m open to brilliant ideas. What is your very most fav meat dish that is suitable for a proper plated meal.
Takes a bit of prep. but it's worth it:
4 whole chicken breasts (boned) - figure about half a pound for each person
1/2 cup butter
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp chopped fresh chopped parsley
1/4 pound jack cheese
1 cup flour
1 cup Sauterne
2 eggs, beaten
1 1/2 cups bread crumbs
Remove skins and membrane from the boned chicken breast and cut in halves (I like to butterfly them - make it easier to flatten them out) making eight pieces.
Place each piece between two layers of plastic wrap and flatten with mallet to 1/8 inch thick cutlets.
Sprinkle with seasoned salt
Whip the butter until fluffy. Stir oregano, marjoram and parsely into the whipped butter.
Cut cheese lengthwise into 8 pieces and spread each piece of cheese with the herb/butter mixture, using about a third to a half of the butter mixture.
Place stick of cheese on each cutlet and roll up, tucking in ends to seal tightly as you roll.
Coat rolled cutlets with flour and shake off excess, then dip in beaten egg, then roll in bread crumbs to coat.
Place side by side in flat baking dish and bake (preheated 375 degree oven) for 20 minutes
Melt the remaining herb butter, stir in the Sauterne and pour this over the rolled cutlets.
Continue baking, basting occasionally for 15 minutes longer or until chicken is golden brown and tender.
Serve with pan liquids spooned over top. Garnish with parsely sprigs.
Just don't over cook it - chicken breast cooks pretty quickly and can over-cook quite easily.
Use a digital thermometer to determine when the internal temperature indicates it's reached it's "safe to eat" temperature.
This is a crowd pleaser of the first order.
a couple of my favorites are:
Chicken with Spinach and Feta
this one you can either serve as a stuffed boneless chicken breast or with the chicken cut into smaller pieces.
Saute some onion
add some garlic
add container of baby spinach leaves and allow to cook down
when all of the livid has evaporated add some feta cheese (as much or little as you like
add juice of 1/2 lemon
put to side
if you're wrapping a chicken breast around this, slice it in half to make it thinner and the wrap it around filling, using toothpick to keep it closed.
Brown it on all sides then add some chicken stock to the pan and let it simmer until juices run clear.
If you want to use cut up chicken in this dish then saute them seperately and mix them in with the filling.
I sometimes add a little cooked rice to the filling mixture if I'm using cut up pieces.
On the assumption that you're doing restaurant plating, you could go with either seared duck magret with your choice of sauce (cherry, morels, lacque etc) or chicken cooked sous-vide in butter. Both aren't particularly complicated and relatively inexpensive. The chicken is particularly so since it's controlled low temp boil in a bag which comes out amazingly well and is impressive for your guests because you're using a "modern" technique. You'll need a Ziploc, a big pot and a thermometer as basic equipment or you can use fancier stuff if you already have access to them.
For land animal, beef short ribs or pork belly. Proto-bacon's just amazing regardless of how you want to prepare it (e.g. rub with salt and five-spice and then roast), and the short ribs work best in braising. Since you've already got a beef component, pork would be an alternative.