Re: gourmet make-ahead

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Posted by Carl Jones on September 18, 1999 at 10:26:17 :

In Reply to: gourmet make-ahead posted by avril rustage-johnston on September 15, 1999 at 22:50:31 :

It may come down to the client having to do a little more than reheating, but still simple. For example. In these cases where they cannot afford a "chef" and a server for 8. (and on Dec 31 they won't be able to) I will prep items as I would if I were to "finish" at their place. I give iron clad instructions, bless them and say farewell.

Maybe a beef tenderloin?? Peel, Trim and seasoning loin, sear in olive oil or butter, in a large braizer or on a charbroiler. Don't cook it, brown it well. I like the braizer, so I can send a sauce like porcini madiera with shallots.... Chill the tenderloin, package it. Give client instrustions on how to finish it (30-45 mins at 350, uncovered) Give them a meat thermometer, tell them to let it reach 130 in the center, rest for 10 mins, carve and enjoy. They can microwave the sauce.

Consider a fresh asparagus salad as a veggie or marinated green beans. Maybe a roquefort potato salad as a starch.

Good luck!

Carl


: I have been asked to cater a small (8 people) New Year's Eve
: dinner party. The client wants the food delivered in the
: afternoon, ready to serve or simply reheat. She wants
: "something classy". I have lots of ideas for hors d'oeuvres,
: soups, starters, desserts but am wracking my brains for
: "something classy" which can be prepared ahead and reheated
: as a main course. Other than coq au vin or boeuf a la bourguignon
: I'm stumped. My hors d'oeuvre will be puff-pastry stars
: with sour cream and caviar. Soup will be peppery lobster.
: Dessert will be chocolate Grand Marnier Torte.
: Any suggestions for the main course will be gratefully
: received.



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