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Main courses prepared night before

post #1 of 4
Thread Starter 

I am a home cook and have given a New Year's Eve sit-down dinner party for 14 for the past 5 years. Any suggestions that I can prepare the night before so that I can enjoy my guests? I have made almond steelhead trout, stuffed sole  or chicken in puff pastry, bolognese, and chicken in tarragon cream sauce. Time for something new. Thanks in advance.....MOMSTER

post #2 of 4

Most mains can be prepped the day before and refrigerated. It's when you try to pre cook and reheat

that you run into problems. One exception being that Ive pre seared beforehand with no difficulty,

specially things like braised brisket.

So you've done the chicken-in-puff, stuffed Cornish game hens can be fun, apple-cranberry  stuffed pork loin,

individual beef wellingtons (or the full loin) to name a few that can be prepped then cooked day of.

post #3 of 4
Stews. Not only is it easier to prep the day before but it's also tastier the next day. I would consider doing short ribs, that's a very elegant New Years dinner. Almost any kind of slow roasted meat like lamb shoulder.

Or you can make a beef ale stew and then the next day bake it into individual steak and ale pies. Make the pastry the night before and refrigerate until you're ready to use it.

You can also stuff a pork loin the night before and stick it in the oven the day of.

Yhr main dish is easy to make the day before. It's the sides that take up the most time, so it's a good idea to have them prepped and chopped the night before.

"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 #4 of 4

For an exotic stew, consider some kind of tajine. One of my go-to tajine is a lamb-honey-raisins tajine that is excellent. You can serve it with bread if you know a good baker, or you could prepare some couscous at the last minute. 

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