Kickass recipes for a ski vacation?
I ski with 12 buddies each winter, and since I'm the guy who can cook, I'm in charge of the big dinner.
On this trip, I'll only have a basic supermarket with mediocre winter produce and maybe 2 hours total from taking my skis off to serving dinner.
I'm looking for recipe ideas that:
- Fit into a 2-hour window for prepping and cooking
- are easy to shop for at the crappy supermarket near the ski resort
- are dude-friendly (we get pretty hungry)
- don't require fancy kitchenware (because we rent typical ski houses, the equipment is really limited).
- have the potential to impress. These guys know good food.
I'll pack a few good knives and I can smuggle some spices or small ingredients in checked luggage. I'm fast with prep and can manage most basic techniques.
Can anyone suggest some good recipes for me??
New York Steak with bourbon gravy. Sear the steaks, reduce heat and cook them through, deglaze the pan with bourbon (I like Jim Beam for this) add a sprig of rosemary and a little butter to finish and drizzle the sauce over the steak. Serve alongside baked potato with sour cream/bacon and a fresh green salad.
For dessert? Johnny Walker Blue (neat)
I love chili after a day of skiing. You can make it simple w/ ground beef, beans, tomatoes and even just buy the chili pack. Or you could make it fancier with green chilis and chicken. Or any number of variations, maybe using small pieces of chuck roast. Use beer as a base. Add corn bread (mix dry ingredients in advance in a zip lock bag) and a salad for a complete meal, plus you'll have beer then, too. Something like this:
Or, lasagna is a good hearty meal, too. Use a lot of sausage and meats in it. Add spinach.
From my skiing son to you: take the biggest slow cooker you can find and put chili ingredients in it before you leave in the morning for the slopes. Come home to hot chili.
From me: you don't necessarily need the slow cooker if you do this the quick way. Brown ground beef in a big pot with chopped onion. Add canned kidney beans, tomato puree, and tomatoes. Add a few cans of water. Spice to taste with chili powder, cumin, hot pepper, and salt. Let simmer 20-30 minutes. If you're feeding 12 and have a big enough pot this way might work better for you as no slow cooker will hold enough chili for 12 people to have firsts and seconds.
Alamundo, your challenge has entered my head. Problem 1, you have to feed 12 probably very hungry people who have been exercising all day. Problem 2, they "know good food" and may have gourmet expectations. Problem 3, limited shopping facilities. Let's hope your gang can dial down on # 2 and be glad of whatever wholesome meal you produce when you yourself have been skiing and are as tired and hungry as they. Are you driving in so that you could take something with you? Like maybe, a charcoal grill and charcoal? Will your kitchen even have big enough pans to feed that many people? I'm still hung up on "they know good food"--if you have an oven you could accommodate a crowd with big pans full of hot sandwiches (Reubens, hamburgers, "Hot Browns" a la Kentucky Derby, barbecued beef, fish tacos, etc) but I'm not sure whether that qualifies as "good food".
A slow cooker would be helpful but if not, you could do a slow cooked pork shoulder/butt overnight, shred in the morning and then braise or cook in the stove after you get back for a couple of hours. Someone in my group did a posole like that and it hit the spot after a cold day outside. I've also done pulled pork like that, rolls, cole saw that was a big hit. And, chicken soup and dumplings are great--I like the dumplings like noodles that you put right into the soup and cook up.
Not gourmet, but possibly okay for your situation.
Chicken Strips in Garlic Butter
As much chicken as you need (6-8 ounces per diner) cut into smallish fingers, dark, white, whatever (not stir-fry size)
Toss chicken strips in seasoned flour (salt, pepper, garlic powder), pat off excess
Brown in melted butter in saute pan in batches
Put all browned chicken and butter sauce in roaster pan with more butter, lots of chopped garlic, enough white wine to get it soupy
Cover with lid or foil, into a preheated 350 oven for about 30 minutes
Add more butter and/or white wine, if necessary. You don't want it to get dry. You want sauce.
Serve over spinach fettuccine for color, or whatever you can find (sometimes half white/half spinach is all you can get)
A mixed green salad with a simple vinaigrette, good cherry toms if you're lucky, maybe slivers of red onion. Some kind of decent bread to sop up juices.