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Oct 21, 2012 04:59 PM

Need main for dinner party

Any suggestions?

No lamb or fish please - some are fussy!

It's our turn to host and I'm running out of ideas. Our standard is usually a beef tenderloin but I want something new.

I've been leaning towards trying out SP's Chicken Marbella but after reading a recent thread, have decided maybe not a good idea.

Thanks folks

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  1. More info would be helpful. Like what type of dinner party - casual friend cookout? Colleague dinner party? Family get together? How many people?

    Off the top of my head I would recommend braised short ribs - tis the season. And not many have a better recipe than John Besh. Someone recommended to me here on CH a couple of years ago and I've used it many times. I serve them over polenta and mix up the sides. Here's a link:

    1. how many guests and what else are you serving?

      1. My rule is never to try out a new recipe for a party. If you'd like, it would be best to make the Chicken Marbella in advance and see how it turns out and how you like it.

        I would make the beef tenderloin. It may be old to you, but other people will enjoy it as it is something special. Then you will stress less and enjoy your party more.

        1. I love to do braised shortribs. Best done a day in advance and reheated for service, and always a crowd pleaser.

          2 Replies
          1. re: twyst

            We're a group of 7 and while it's a casual get together, I am looking for something elegant.

            I haven't decided on the sides or rest of meal as I like to work around the main.

            I love short ribs also, but have done that a few times, as well as beef bourginoun (sp?)

            1. re: twyst

              twyst, I agree, short ribs (bone in) are always welcome. Yes, do them a day in advance and pull off all the congealed fat, plus they're just better the next day. I put them on buttered noodles and offer fresh Parmesan cheese on the table. The ribs and an interesting large salad really make a nice dinner experience. Serve bread if you must, but with the noodles as a starch, I don't.

            2. Pork tenderloin. Mexican meatloaf. Smoked turkey. Blanquette de Veau. Steak Marsala with Mushrooms. Chicken Enchiladas. I will have to say that I've made the Silver Palate Chicken Marbella a few times and everyone always loves it.

              6 Replies
                1. re: mommystar

                  We have a lamb hater in the group, or rack of lamb would have been my choice.

                  We seem to have a lot of pork tenderloin and would like to do something a little different.
                  Keep 'em coming folks.


                  1. re: millygirl

                    I will say that pork tenderloin and a really well cooked shoulder of pork (butt) bears little resemblance to one another in either flavor or texture....I no longer eat pork tenderloin.

                    1. re: millygirl

                      If you're still open to pork tenderloin, this is delicious and a beautiful presentation: Stuffed Pork Tenderloins with Bacon and Apple Riesling Sauce from Food and Wine. Nice use of seasonal ingredients, too. I find stuffing the pork tenderloins whole to be a little fussy, so I usually butterfly, pound flat and roll them.


                      1. re: biondanonima

                        Thanks biondanomina. It sounds interesting. I will check out the link from home this evening. This damn work is gettin' in my way LOL

                        1. re: biondanonima

                          Last night America's Test Kitchen did a "French-style" pork loin (not tenderloin.) Their secret to great flavor that added the fat often missing from pork was to fry sliced garlic until golden in butter, let cool, and then spread onto a loin that had been opened with a double butterfly and then rolled back up. Looked wonderful roasted with apples, onions, garlic, herbs and some white wine.