Looking for other dishes to serve with.........

[revvinkevin]

Latke's (potato pancakes).

 

Friends of mine are part of a Wednesday night dinner group (each person in the group (it rotates) will host at their home and supply food, either cooking themselves or take-out from a restaurant) usually for 15-25 people.   My friends haven't hosted for a few years because they spent the last 2+ years remodeling / updating their home.  It's finally done and they will be hosting the dinner in 3 weeks.

 

Neither of them really cook (sad I know, but true, LOL), but the older of the two is Jewish and knows how to make Latke's (I think the only thing he can cook, beyond scrambled eggs).  They usually get Chinese take-out when they host one of these dinners, because some years ago they tried to cook, making Latke's, but it was a disaster.  Only one burner on the old electric stove worked and the exhaust fan, didn't.  They were both traumatized by that experience and the younger of the two says he has P.T.S.D. because of it. LOL 

 

OK enough back story.  They invite us, I offer to help, or more so, do the cooking and start making easy menu suggestions.  Sounds like he has his mind set on making potato pancakes again, now that the house is done and they have a beautiful Viking 6 burner gas cooktop.  I'm told he served them before topped with sour cream, or applesauce or caviar(!!).  OK this all sounds right (except the caviar??).

 

So my question is; keeping in mind <span style="font-size: 12pt;">this is NOT specifically a Jewish / Kosher meal, </span>there could be 25 people and for simplicity, what other item(s) / dish(s) would you suggest in addition to the potato pancakes.  I'm thinking a green salad to lighten things up.    

 

All suggestions much appreciated! 

Thanks in advance,

Kevin

 

 

 

[ea56]

When I make Potato Pancakes I like to serve them with Sauerbraten and Sweet and Sour Red Cabbage. I love German food, the cabbage isn’t heavy, and if you don’t eat a lot of the Sauerbraten, its not really that heavy either. A nice salad would be some sliced cucumbers with a little sour cream, vinegar, dill and salt, served on Butter lettuce leaves. For a green vegetable some nice fresh green beans, lightly cooked with a little butter. I’ve made this dinner in the past for Christmas and my family loved it.

Eddie

 

[cuffs054]

That's a bunch of Latke for a group that large! Perhaps some marinated baked chicken wings or a meatball (swedish) type thing.

 

[michaelman2]

Kevin,how about a brisket?

The crispy latke with the rich full flavored brisket is really a treat and depending upon the size of the brisket you will have plenty to serve this large number of guests. You also have the luxury of doing everything ahead of time.

I have a super easy recipe that I can type up if you like? There is never a morsel leftover.

 

[michaelman2]

Brisket Recipe:

INGREDIENTS

Extra virgin olive oil
1 (12-14) pound whole brisket (whole brisket will yield a meltingly tender brisket)
2 large Spanish onions, sliced
1 bottle dry red wine, (Cabernet Sauvignon, Merlot, Pinot Noir)
2 whole heads garlic, sliced in half crosswise to expose the cloves
2 cups chicken broth
1 Bottle Chili Sauce (I use Heinz)
2 cups chopped pitted dates
Kosher salt
Freshly cracked black pepper

Preheat oven to 320°F.

Pat dry brisket. (wet brisket will not caramelize, it will just steam!)

Season brisket with salt and pepper.

Heat a braising pan or large Dutch oven, lightly coated with evoo over medium high heat.(if you don’t have a pan large enough to accommodate the whole piece of meat, cut the meat in half and sear each piece separately-do not be afraid to cut it in half)

Sear the brisket on both sides (about 5-7 minutes per side), being sure to allow each side to caramelize and turn dark brown. Remove brisket and set aside. ( This step is so important as it really adds to the wonderful level of flavor when done correctly )

Add onions to the pan and caramelize being sure to season with salt and pepper, until dark brown and very soft, about 10-15 minutes.

Pour in the bottle of wine, then add 2 heads garlic, 2 cups chicken broth*.

Nestle brisket back into the pan.Smooth over the brisket the bottle of Chili
Sauce, Add dates, COVER and place in oven.

Braise brisket for 3 ½ - 4 (maybe even 5 hours) until a fork can be inserted easily without resistance.

Remove brisket and allow to cool before slicing across the grain.

Taste and adjust seasoning of the braising liquid, strain if desired, serve over brisket.

Note: I have added an envelope of *Dry Onion Soup Mix to the onions as I pour in the wine and chicken broth...this adds another dimension of taste to this recipe.

 

[joeekaitis]

 

Polska Kielbasa.

 

My work here is done.

 

[appnut]

Mike, I'm moaning just looking at thee recipe and anticipating the flavor!!!

 

[michaelman2]

Hey Bob... promise...it is simple and the flavor is the best. I usually opt to cook for five hours or simply place in the oven and let it cook while I sleep. Have the oven turn off at four hours and let it sit in the oven overnight. I make this brisket several times a year and always at Passover.

The latkes Kevin will be making will be perfect with this brisket. I have at times added carrots, potatoes and celery to this recipe. Most times I simply prepare it as written above and it simple and delicious !

Glad to know you are doing well.

 

[abcomatic]

Pork is out then?

 

[gyrafoam]

Michael that is nearly the same way I do it. A superb brisket. Sometimes I thicken the au jus with a bit of slurry or corn starch and serve alongside the latkes. Some people prefer the savory flavor of the gravy over their latkes.

 

[michaelman2]

Hey Steve, yes, the remaining gravy when thickened as you suggest or reduced a bit make for a fantastic sauce.

 

[revvinkevin]

 

 

Eddie, while I'd heard of Sauerbraten (my mom spent a few years in Germany & Switzerland before I was born), I couldn't remember what it was and had to look it up.  Sounds delicious (along with the rest of your menu) and I will have to try making this at home!  

 

Tom, I really like your suggestion of baked chicken wings / meatballs! Thank you.

 

Mike, your brisket recipe sounds amazing and I will have to make this at home!  Question: how many will it serve as made above?

 

Gary, while yes one is Jewish, he isn't so strict about it and pork is still an option.

 

Great suggestions all, thank you!   Unfortunately as I mentioned, they both have <span style="text-decoration: underline;">almost zero cooking ability</span> and started to freak out / panic when I suggested something as simple as the baked chicken wings or making lasagna.   The Sauerbraten and brisket are WAAAAAY beyond their ability / comfort zone, even if I'm doing the majority of the work. 

 

Being a mid-week thing, simplicity, time required and easy prep are all important factors for dishes for this dinner, as we all work and there may only be 1 or 1.5 hours before hungry guests start arriving.  

 

Kevin

 

[rp2813]

Just Curious

I know it wouldn't likely be as good, but could the brisket recipe be adapted for a pressure cooker?

 

[countryford]

I know I'm not going to add anything of important, but I do have a question.

If neither of them cook or even know how to, why did they go with an expensive stove such as a Viking? (I know they can do as the please, just seems odd to me to spend so much on an expensive stove when they don't even cook)

 

[ea56]

Kevin

for people that are challenged in the kitchen why would they want to prepare Latkes for 25 people? That in and of itself is quite an undertaking and very labor intensive.

But if they are locked into this idea, why not make the Latkes the focal point, and have several accompaniments, like applesauce, sour cream, the caviar that they like, and whatever else comes to mind.

For a meat course, get lots of Mild Italian Sausages and Brats and cook then in the oven. This is very easy, and in fact its the only way I cook Italian Sausage anymore. Just lightly coat a pyrex baking dish with a little bland vegetable oil, pierce the sausages in several places, so they won’t explode and the fat drains out. Bake at 375 for about 45 mins, turning once halfway thru. They come out beautifully, not greasy at all, as the fat has drained out during the baking. I see no reason why Brats couldn’t be prepared the same way.

Serve with a nice big salad and some cut up raw vegetables, something that can be purchased already prepared at just about any grocery store, if cutting up vegetables is too much for them.

Have several kinds of nice rolls to round out the menu along with condiments for the sausages, like several different kinds of mustard, and maybe some sauerkraut if you decide to serve brats.

This is a meal that can be served buffet style and let everyone pick and chose what they like

Eddie

 

[michaelman2]

Pressure cooker

Yes, a pressure cooker works well especially with the meat being seared. It will of course take a large capacity pressure cooker. Cuts the cooking time to about 90 mins

 

[rp2813]

Thanks Mike.  I have a big 10 or 12 quart cooker that I think could accommodate a brisket. 

 

[revvinkevin]

I know the obvious question is...

 

 

...If they can't or don't cook, why in the hell would they even attempt doing anything like this?  Right?   

 

Because it sounds like my friend has his mind set on making latkes.   After all, they do have a new kitchen, stove and vent hood that works, so why not try again??   I want to help them and this is why I'm trying to push for a "made in house" menu rather than rather picking up Chinese take-out again. 

 

Eddie, I  L O V E your idea for the sausages, this would be <span style="text-decoration: underline;">perfect</span> (and an easy way for them to get their feet wet in the kitchen.  Baby steps, right?).  <span style="text-decoration: underline;">Thank you</span>!  

 

Justin, I've heard of a number of people (from friends & realtors) out here who will do an expensive kitchen remodel, with high end materials and appliances, yet rarely if ever actually use it.   I've also heard mention of a couple who did this just to have a "show kitchen".

 

Kevin

 

[abcomatic]

Kevin

How about a side dish of Danish red cabbage? I make it the day before (melds the flavors together) and then warm it up? Everyone likes it when I make it.
if you interested, I'll type up the receipe and send it here.
Gary