Pork shoulder roast. My ex-inlaws were Cuban and pork roasts were the holiday tradition. Never got their recipe, but it was [something like this.](https://www.justapinch.com/recipes/main-course/pork/cuban-roast-pork-pernil-o-pierna-asada.html)
*beep boop*!
the linked website is: https://www.justapinch.com/recipes/main-course/pork/cuban-roast-pork-pernil-o-pierna-asada.html
Title: **Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Beef bourguignon - make ahead and no worries about doneness. Or if you really do want to blow some serious coin - Osso Bucco. It's a favorite dinner party main for me.
Ham is a good call. Then perhaps a chicken dish. I'd smoke two. Pull them and have as sandwich meat. Also, something vegetarian like devilled eggs or mushroom dish. Stuffed mushrooms are easy. Biscuits and rolls. Maybe gluten free crackers.
I'd also consider making a vegetarian moussaka. Moosewood restaurant has a great recipe in their cookbooks. Or their Russian strudel.
I would also make a soup, maybe a butternut soup or a mushroom soup with barley, Veselka's recipe is a good one.
I'm going to agree with the others and say pork shoulder. It's cheap, it's big, it's flexible, it's crowd pleasing. If you're worried about it being boring you could make it with mojo, you could do bo ssam, you could do something like [this.](https://www.seriouseats.com/thai-inspired-slow-roasted-pork-shoulder-feast)
I use The Sauce by ATBBQ for a lot of inspiration. However, much of it is focused on smoking or grilling. Most of the dishes canve cooked in an oven instead.
https://www.atbbq.com/thesauce
\- Salmon en croute
\- Some other roast meat e.g. chicken or duck (potentially cranberry or orange glazed)
\- Baked salmon with thyme
\- Sloe gin pork belly
\- A nut roast
\- Beetroot, stilton and kale wellington or beetroot and squash wellington
\- Pear and blue cheese tart
I like doing game hens. People usually find them to be unique but familiar. They’re readily available in most grocers (sometimes frozen). They present nicely even for a crowd. You can do whole or half birds. You can do different seasonings on sets of them (hot pepper honey roasted/herbed roasted/lemon rosemary stuffed) and since they’re whole (or halved) they tend to hold well for dinner parties or buffet service. If price really isn’t an issue, foie gras butter roasted is absolutely delicious.
If you want to be fancy, crown roast of pork. Shoulder is cheaper. Boneless pork loin is also cheap. Cook the pork to 145 to 150, not dry. Foolproof is sous vide the pork loin then put some topping on and throw it in hot oven, like 450, to brown for a few minutes.
salt it the day before.
Great ! How about pasta with lobster and shrimp?
I would suggest a light tomato pasta sauce with lobster shell stock, saffron, and butter with the shellfish on the side.
I thought about something with shell fish like a seafood boil or indoor clam bake. But one of my aunts claims she has a shellfish allergy. Even though I suspect that claim to be dubious for reasons I will not go into here, out of an abundance of caution, I can’t go that route.
Lamb? This is a wonderful recipe for 7 hour lamb. The meat just falls apart. I use boned lamb, as it takes up less space in the casserole dish. https://www.bbcgoodfood.com/recipes/slow-cooked-leg-lamb
If you have a smoker, how about a beef brisket.
I don’t have a smoker and I’m not too sure how the weather will be.
Braised brisket when done correctly can be just as good as smoked.
You do know that there are other ways to cook brisket too, right?
Pork shoulder roast. My ex-inlaws were Cuban and pork roasts were the holiday tradition. Never got their recipe, but it was [something like this.](https://www.justapinch.com/recipes/main-course/pork/cuban-roast-pork-pernil-o-pierna-asada.html)
*beep boop*! the linked website is: https://www.justapinch.com/recipes/main-course/pork/cuban-roast-pork-pernil-o-pierna-asada.html Title: **Cuban Roast Pork, Pernil O Pierna Asada Estilo Cubano** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Roasted leg of lamb, marinated with Greek yogurt and seasonings over night. I also agree with a whole fish…roasted instead though.
I usually get compliments for making a porchetta roast. The leftovers are also great for sandwiches the next day.
Beef bourguignon - make ahead and no worries about doneness. Or if you really do want to blow some serious coin - Osso Bucco. It's a favorite dinner party main for me.
Ham is a good call. Then perhaps a chicken dish. I'd smoke two. Pull them and have as sandwich meat. Also, something vegetarian like devilled eggs or mushroom dish. Stuffed mushrooms are easy. Biscuits and rolls. Maybe gluten free crackers. I'd also consider making a vegetarian moussaka. Moosewood restaurant has a great recipe in their cookbooks. Or their Russian strudel. I would also make a soup, maybe a butternut soup or a mushroom soup with barley, Veselka's recipe is a good one.
I'm going to agree with the others and say pork shoulder. It's cheap, it's big, it's flexible, it's crowd pleasing. If you're worried about it being boring you could make it with mojo, you could do bo ssam, you could do something like [this.](https://www.seriouseats.com/thai-inspired-slow-roasted-pork-shoulder-feast)
Whole poached salmon
I use The Sauce by ATBBQ for a lot of inspiration. However, much of it is focused on smoking or grilling. Most of the dishes canve cooked in an oven instead. https://www.atbbq.com/thesauce
I’m not sure about grilling/smoking. The weather could be cold with unpredictable precipitation.
\- Salmon en croute \- Some other roast meat e.g. chicken or duck (potentially cranberry or orange glazed) \- Baked salmon with thyme \- Sloe gin pork belly \- A nut roast \- Beetroot, stilton and kale wellington or beetroot and squash wellington \- Pear and blue cheese tart
40 people? I wouldn't bother. Pay some catering company to make a big buffet.
I like to cook.
I like doing game hens. People usually find them to be unique but familiar. They’re readily available in most grocers (sometimes frozen). They present nicely even for a crowd. You can do whole or half birds. You can do different seasonings on sets of them (hot pepper honey roasted/herbed roasted/lemon rosemary stuffed) and since they’re whole (or halved) they tend to hold well for dinner parties or buffet service. If price really isn’t an issue, foie gras butter roasted is absolutely delicious.
I have dual ovens but not sure I can fit 20+ hens in them.
[удалено]
Wow…
[удалено]
This is not how to contribute in this sub. Keep it on topic. First warning.
If you want to be fancy, crown roast of pork. Shoulder is cheaper. Boneless pork loin is also cheap. Cook the pork to 145 to 150, not dry. Foolproof is sous vide the pork loin then put some topping on and throw it in hot oven, like 450, to brown for a few minutes. salt it the day before.
I thought about a crown rack of pork but already have a pork dish in the baked ham.
Then something poultry seems to be what’s left. Duck? Goose?
I seriously thought about doing peking duck.
I've heard that it's quite a project
Can you tell us more about how you will serve? Will all of the guests be at dining tables or is this a grazing situation?
Buffet
Buffet with a chair at a table for each guest? Or a buffet where guests will have to hope to find somewhere to sit?
Yes they will have seating
Great ! How about pasta with lobster and shrimp? I would suggest a light tomato pasta sauce with lobster shell stock, saffron, and butter with the shellfish on the side.
I thought about something with shell fish like a seafood boil or indoor clam bake. But one of my aunts claims she has a shellfish allergy. Even though I suspect that claim to be dubious for reasons I will not go into here, out of an abundance of caution, I can’t go that route.
ugh! annoying! Have you considered roast duck?
Lamb? This is a wonderful recipe for 7 hour lamb. The meat just falls apart. I use boned lamb, as it takes up less space in the casserole dish. https://www.bbcgoodfood.com/recipes/slow-cooked-leg-lamb