|By Josie Willis on Monday, August 06, 2001 - 07:04 pm: Edit|
I am looking for any ideas on a good red meat dish to prepare for a client that will not be serving for a couple of hours.
Perhaps a tritip that I would marinade and they could bake it? Most meats get tough while trying to re-heat.
I am also preparing cocktail meatballs. Any suggestions?
|By TMarta on Tuesday, August 07, 2001 - 04:52 pm: Edit|
Meatballs... make them firm, but not hard, and keep them in sauce until presentation.
Have something to serve them on where they will not roll, as a shallow, flat bowl or dish with a rim.You can even place them on a suitable garnish to keep them steady. Or is this a buffet? If it is, nearly drain small amounts of the meatballs at a time, or make the sauce very thick. Make certain that the meatballs will not roll off of the individual's dishes. (Again, something with a rim.) Meatballs can be a hit or a mess! I hope this helps.
It's been a long day...I'll think about the meat dish. Good luck.
|By Josie (Josie) on Tuesday, August 07, 2001 - 07:06 pm: Edit|
Yes, I will have the meatballs on a skewer, and drizzle sauce. This is a buffet and very casual. What about Sliced
pork loin instead of Tritip? Is this successfully re-heated.?
Thanks again to TMarta
|By Matt on Tuesday, August 07, 2001 - 08:33 pm: Edit|
I wouldn't recommend doing the pork as it is already difficult to not dry out. Reheating would only make it very dry. I would do something with a sauce as you would with the meatballs. Maybe a teriyaki chicken or beef with broccoli. I find the oriental inspired dishes always seem to do well to reheat.
|By TMarta on Wednesday, August 08, 2001 - 03:47 pm: Edit|
Matt is right, pork dries out so easily. Since you are trying to keep it simple...If you take a tenderloin, or any tender piece of meat, cook it gently until JUST done, slice it thinly and place it covered in thin gravy,it just might work for you. Make ceratin that it is a really flavorful, "homemade" gravy,and leave them with instructions to just re-warm the dish, it would probably work.
I'm still thinking...unfortunately, my days have already been long before I get online.....Let us know what you decide!
|By Chefmanny (Chefmanny) on Wednesday, August 08, 2001 - 04:23 pm: Edit|
Do you have an Alto-Shaam, a slow roast oven?
|By Peachcreek (Peachcreek) on Wednesday, August 08, 2001 - 04:36 pm: Edit|
Do they want it pre-portioned or can the client carve the beef? That would be an important thing to remember. If they are willing to carve, I liked your idea of tri-tip or other long-cooking dishes that improve with long cooking times, like brisket. If the client wants it ready-to-go, I would cut and sear tenderloins, wrap in par-baked bacon so they just have to be re-heated, and give time and temp directions to approximate "medium" doneness. With either method, make a gravy or sauce to heat up on the side.
When I make cocktail meatballs, I pre-bake them and let them sit in the sauce, the longer the better.
|By Josie (Josie) on Wednesday, August 08, 2001 - 05:37 pm: Edit|
unfortunatly I don't have an Alto-Sham. The customer really wants Tri-tip.
I will let them slice themselves , I will prepare it with a marinade and sauce, and give the
instruction for heating and slicing. I figure 1/2 hour per pound.
All of the above ideas have really helped..Thanks Again.