Help! Calling all cooks
I need a dinner for Friday night. 6 people -- 4 arriving on time, 2 late. So it will be something that can hold over well.
Dinner will be after a 4 hour drive down, so we'll be arriving around 5-6. Something either make ahead or easy to cook once there. Preferably something hearty that will fill us up for the night of drinking and the long day of skiing to follow. No dietary restrictions to speak of, although no shellfish or cashews.
Ideas?
posted by Lisa @ 2:56 PM
7 Comments:
I just made Anthony Bourdain's recipe of Boeuf Bourguignon for a Super Bowl party and it was awesome. You can make it the night before and it is actually better on the second night. It is very hearty, great for drinking and the cold. I also have an awesome recipe for easy no-knead bread that goes perfect with this stew. Let me know if you are interested. Good luck.
Cheers,
Sara
Sara - is that the bread recipe that was in the NYT a month ago or so? I was curious how it would turn out.
Yes it the NYT bread recipe and I love it. I just made two very basic loaves but now I am excited to start adding things. I think I am going to put garlic cloaves and kalmata olives in teh loaves I make this weekend.
After the fiasco of the Hawaiian bread I took to a Rob and Jana's potluck before Ken and Lisa left Tucson, I have sworn of the bread maker. Let me know if you need a copy of the recipe.
Is lasangna too obvious? Easy to preassemble and transport and bake on arrival (so it's actually fresh), hearty, and minimal dish cleanup on site.
Enchilladas also work for the same reasons.
Stews and soups are great, but I'm always nervous about transporting liquids in quantity.
I agree with B on the lasangna idea. Do you recall eating it at Dave's cabin in the woods? The only thing warm that night!
Oh thank you all! I'm so excited. Dave Herman emailed me right away and convinced me to make his Mexican chicken, which I prepped last night (see recipe below). Was easy and I'll assemble it when I get there. It's basically just flat, layered enchiladas.
I didn't see all of these suggestions in time, which is too bad. The boeuf bourguignon is particularly interesting to me, as is the bread. Sara, will you post the recipes or email them to me? It sounds like a great dish to try.
I also love lasagne but try not to make it when I'm going to be around TJ since I use her recipe and I really like her version.
A couple other dishes I was thinking about are chicken cacciatore, a pork tenderloin or chops, Ken's cranberry chicken or a basque version of chicken paprikash that is awesome. I'd definitely like to keep the suggestions coming though, I eat everyday!
MEXICAN CHICKEN
Dave Herman
4 whole chicken breasts or 8+ thighs
2 10 oz cans cream of chicken soup
2 4-oz cans chopped green chilis, mild
½ t leaf oregano
¼ t cumin
¼ t sage
¼ t chili powder
2 cloves garlic, pressed and chopped
1 lb cheddar cheese, grated
½ lb white jack cheese, grated
1 large onion, diced
12 corn tortillas
Salt and pepper chicken, seal tightly in foil and bake at 350 degrees until done. Cool and debone. Combine chicken soup, cut up chicken, the juice from the chicken and all the seasonings. Mix with chilis and onions. Heat and set aside. Heat enough oil in pan to cover bottom of pan and dip each tortilla in oil just long enough to soften. Drain on paper towels and set aside. Layer 4 tortillas, ¼ diced chicken/soup/seasoning mix, ¼ cheese and then repeat until ending with cheese on top. Bake 375 degrees fro 20 minutes or until bubbly. Serves 4-6; great with tossed salad.
Not a recipe, but more the logistics:
With something like chicken mole or any other crockpot dish with a thick sauce, you can put them in double ziploc bags for the travel. When you arrive at the destination, you can just throw the bags straight into boiling water to heat them up. Add some bread, pitas or tortillas, and you have a relatively quick meal that can be prepped quickly and will stay warm.
Also good for camping too.
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