I’m hosting a dinner the day before Easter. Several relatives will be in town so it’s sort of a very small reunion.
I can’t really do a traditional Easter ham, because, well, the next day is Easter. Two of the folks eat fish all year so that takes my backup option of copper river salmon off the menu. Two of the guests are serious foodies (one works at a restaurant with two well known chefs and always posts pics of beautiful food creations to their Facebook page.)
I’m at a loss. I’m leaning towards pork because I don’t know if any of them do beef and I’m tired of chicken. I don’t do lamb. What’s left? Argh. I’d seriously suggest going out but several of them probably can’t do that or won’t do that. Help!
Do what you do best. If it’s Salmon–I would go ahead! I eat fish a lot because I love fish. I would hate to think that it’s off someone’s menu because they assume I am tired of it!
Oh they are from Alaska and they literally eat fish all winter long. So while a meal of copper river salmon is a huge treat for me…not so much for them. And they are the reason I’m having this dinner.
What is left is the sort of meal that is a variation of many things. A lasagna, a paella, jambalaya. All of these have the advantages of being make ahead pull out of the oven sorts of dishes that require no last minute prep. Serve with salad, bread and perhaps another veg if it suits you. http://www.yummly.com/recipes/spring-lasagna for ideas
Totally agree on the salmon however. Never too much. My go for most restaurant meals and I’d be happy to have it served at someone’s house.
Ignore the foodies. They better be gracious about what you are serving as you would be to them.
Braised short ribs, roasted pork shoulder, and roasted veggies? They can all go in the oven together and have the advantage of being easy to make in large quantities while taking very little attention, and you’d have a beef and pork option. Throw a bottle of red wine and fresh thyme in the pan with the short ribs and it’s a legit foodie item. Or use a pork belly instead of the pork shoulder if you really want foodie points.
What about a beef stroganoff. That’s easy to make–there are tons of recipes. Quality beef is key (I use beef tenderloin). Serve it with a green salad and a nice red wine (Cabernet or Syrah). I’d have ice cream with a shortbread cookie for dessert along with coffee or tea.
I’d stick with @musicamusica 's advice that you should do what you do best. Whenever I have people over is not the time for me to get all experimental-been there, done that, made people sick (lol, not really, but close).
So, find your favorite recipe that you cook so much the pages have stuck together in your cookbook, and do that. Don’t worry about impressing people, just worry about enjoying the evening.
(My go-to recipe is chicken parmesan, btw. I’m consistently good at it).
A really cozy casual meal that is always a hit here is Swedish meatballs in simple gravy which is easy to make ahead, mashed potatoes, sauted green beans, a salad, and lingonberries (if you can find them). A warm apple crisp makes a great desert with that.
