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Need help- putting out very small buffet for bar/grill

post #1 of 12
Thread Starter 
I need to put out a half time spread for the Bears game this Sunday. I was given $100 to spend on food. That's it! It's only gonna be for 10-20 people. They like comfort food like burgers, wings etc. I'd like to put out a nice spread and a variety. That's gonna be hard on $100! Not looking to put out hot dogs. They expect more than that. So any ideas out there for simple and easy to prep food?? Was thinking pulled pork sliders, but pork is too expensive. So maybe a salad, rolls and what else can you suggest? Any ideas would be greatly appreciated!! Btw. I'll be putting it out buffet style. Have pans and sterno that I can use.
post #2 of 12

One thing that might help with the budget - mini fritatas:

 

 

This particular batch had shrimp in them, but simple cheese and mushroom ones are tasty.  Basically a bite sized omelet cooked in a mini muffin tin.  I bet some of the spicy breakfast sausage from a tube would work well.

 

If they were playing Green Bay I'd suggest bratwurst and beer cheese soup :)

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 12
Thread Starter 
Yeah, they're not playing the cheese heads this coming week! Thanks for the suggestion. Do you have a recipe for them? They look and sound very tasty!
post #4 of 12
Quote:
Originally Posted by scott0949 View Post

 They like comfort food like burgers, wings etc. ....Not looking to put out hot dogs. They expect more than that. 

 

Hmmm, why are you knocking the dogs?  Are burgers really that much more classy and elevated than burgers?  Personally I'd love to walk up to a hot dog spread.  Great toppings like chili, kraut, slaw, relish, onions (a choice of raw and caramelized).  With cold crisp salad or slaw, gourmet potato chips, nachos, baked beans, corn coblets.... sounds like a party I'd want to go to.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 12
Thread Starter 
I'm not knocking dogs at all. I love em! The customers are sick and tired of them. That's all the old owner served them.
post #6 of 12

The bite sized omelets are pretty simple.  Didn't write anything down, I just do it by memory.  It takes 6 eggs for a dozen of them.  Beat the eggs.  If doing mushrooms, roughly dice, brown in butter with a little powdered thyme, some salt and pepper.  If doing sausage, brown and crumble.  You can add some minced shallot, green onion, tomato, whatever strikes your fancy to the filling.

 

Fill each muffin cup about 1/3 full with the egg.  Top with maybe half a tablespoon of grated cheese.  Put the cooked and slightly cooled filling on top of that.   Pour in more egg to just below the rim.  Top with more cheese.  Bake at 350 F for about 8 - 10 minutes, then check to see if the egg is set and the cheese is bubbly.

 

Best served warm, not too hot to pick up with the fingers.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 12
Quote:
Originally Posted by teamfat View Post
 

The bite sized omelets are pretty simple.  Didn't write anything down, I just do it by memory.  It takes 6 eggs for a dozen of them.  Beat the eggs.  If doing mushrooms, roughly dice, brown in butter with a little powdered thyme, some salt and pepper.  If doing sausage, brown and crumble.  You can add some minced shallot, green onion, tomato, whatever strikes your fancy to the filling.   --mjb.

 

I'd recommend the addition of a pinch of nutmeg into the mushrooms along with a touch of heavy cream and cayenne.  Makes THE great je ne sais quoi.  Really.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 12

A splash or two of hot sauce almost always finds its way into my egg based dishes.  Rarely nutmeg, though, will have to try it.  And heavy cream is always a nice addition to beaten eggs.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 12

Nutmeg with 'shrooms is an utterly great combination if not over-seasoned.  Really.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #10 of 12

Now that I think about it, we used a touch of nutmeg in the mushroom omelets back in my days at The Winery.

 

And I have mushroom based plans for this evening, will give it a try.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #11 of 12

I get my whole nutmegs from either Penzeys or the Spice Sage and use a parmesian grater to grate the 'megs.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #12 of 12

Pizza

Calzone

Stromboli

Fajitas

Tacos

Sandwiches - Sausage & Peppers, Philly Cheesesteak, meatballs & provolone

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