I need an easy meat or fish idea for a buffet

15 years ago

Having some friends over this Saturday for dinner. Originally it was going to be a sit down with Moroccan chicken but I got overly enthusiastic and asked some more friends that I wanted to see before I leave for MI for the holidays. So now there's too many people for a total sit down at my tiny place so I'm thinking buffet. Somehow I don't think Moroccan chicken is going to work, but I could be wrong. Seems too hard to eat chicken pieces bone-in at a buffet. My second thought was kofta burgers, which I have made and has been a big success, but now I'm a little bit sick (nothing catching). I should be OK by Saturday but I just don't think I'll have the energy to do much but I don't want to cancel. I think I'll be OK since the farm market with all kinds of yumminess is only three blocks away, but I don't know what to do for meat that is easy. I'm going for a Greek theme, I've done this kind of thing before. Here's the menu:

- Store bought hummus and baba ganoush with pita

- Stuffed grape leaves from the deli

- Tsatsiki if I'm up to making it, or some other marinated salad from the deli if I'm not

- Greek baked pasta - with feta, one of my specialties, and easy peasy

- A big salad with store prepared greens

- Baklava from the Greek bakery

- Assorted cookies, whatever looks good, maybe sesame drops or just plain old spice cookies

But I need one more substantial thing, don't you think?? Veal, pork or shrimp are NOT options. I'm wondering about those little lamb chops worth about 3 bites. They seem so darn expensive and to me, over priced. I was thinking maybe lamb kebabs but I can't hardly find any lamb, and especially not something cut up. So maybe chicken kabobs?? I've never made those, would they be any good?? Something with boneless chicken thighs or breasts??

I could also do fish of some kind, or scallops . . . Maybe tuna kabobs?? I'm out of my element. I need an easy suggestion.

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Comments (10)

lindac
15 years ago
I would buy either a whole salmon or a side.....and poach it.
Very easy and the presentation is terrific and it lends itself very well to a buffet....good hot out of the poacher and also good when it cools down....would go very wellw ith that tsatsiki.
Linda c
ruthanna_gw
15 years ago
This is really a coincidence because I am making a recipe called Moroccan Chicken and Olives for a party tomorrow night. One reason I like it is that if you chop and do all the prep work ahead of time, it only takes a few minutes to cook.

MOROCCAN CHICKEN AND OLIVES

1 recipe of Velvet Chicken, cut into 3/4 inch chunks
Good quality olive oil
1 1/2 cups very finely minced onions
3/4 tsp. ground cumin
1/2 tsp. paprika
1/8 tsp. cayenne pepper or crushed red pepper flakes
1/4 tsp. sugar
2 Tbsp. fresh lemon juice
2 cloves finely minced garlic
1/4 cup finely chopped green olives
1/3 cup minced fresh parsley
Cooked rice or couscous

Heat 1/4 cup olive oil in large heavy skillet over medium-high heat. Add chicken and saute 4-5 minutes, stirring and turning pieces frequently, until chicken is opaque throughout and golden in color. Remove with slotted spoon and set aside. Add enough oil to skillet to equal 1/3 cup. Add onions and saute over medium heat until tender (do not brown). Meanwhile, combine remaining ingredients (except chicken and rice), and when onions are done, stir them into oil-onion mixture. Then stir in chicken. Heat through on medium heat, stirring constantly, about 1 minute. Serve over rice or couscous.

VELVET CHICKEN

4 karge boneless chicken breast halves, cut as desired for recipe
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
4 tsp. vegetable oil
4 tsp. cornstarch
1 unbeaten egg white

Cut chicken into cubes, strips, chunks or as needed for recipe. Put chicken in non-reactive bowl and sprinkle with salt and pepper. Mix thoroughly. Let stand at room temperature for 20 minutes. Sprinkle with cornstarch and oil. Mix thoroughly (best to use your fingers). Let stand at room temperature 20 minutes. Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes. Then the chicken is ready to cook but can be refrigerated up to 4 hours, if necessary. Just be sure to separate the pieces before cooking.
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hawk307
15 years ago
Hi again Pinky:
How about Souvlaki on Pita's . Scallops wrapped in Bacon?
Or Garides Tourkolimano and Garlic Bread for Dipping.
Lou
cloudy_christine
15 years ago
That's interesting, Ruthanna, a Chinese cooking technique, velveting the chicken, used as the basis for a Mediterranean dish. I have to try that.
bulldinkie
15 years ago
I have a recipe for stuffed flounder ,delicious,It always made too much filling so I made either crab imperial or crab cakes.I love it,so many places put too much bread crums you dont taste crab,This is creamy.You can use 1 piece flounder and roll it over ,or 2 pieces 1 on top and 1 on bottom.
susytwo
15 years ago
I would make some pork or chicken souvlaki. You can cut the meat into bite-size chunks before marinading, then broil them and serve them on little skewers or with toothpicks. Easy and fast.

The recipe at the link below would work well...

Here is a link that might be useful: rachel ray's chicken souvlaki bites
jessyf
15 years ago
Ooooh susytwo, Chicken Souvlaki, good idea. I just make mine with olive oil, lemon juice, fresh garlic, lots of oregano, S&P. No cumin and no red pepper flakes. I usually use boneless/skinless thighs, pounded out, grills up in no time.
lpinkmountain
Original Author
15 years ago
All of these ideas sound FAB. I just wasn't thinking clearly yesterday with being sick. I have a low grade infection but it's not catching. The antibiotics just wipe me out and make me feel a little bit queasy.

I'm definately going to save this thread because this type of menu is my standard party menu.

I have one other little issue and that is if I want to go into the kitchen to prepare any type of food, (including making coffee) I have to pass thru a narrow hallway into my tiny kitchen, thus leaving my guests alone to hang in the open dining room/living room. I just hate to be gone for long. It's OK to pull something out of the oven, but that's about it. I also like to have all the food done way before the party, since I get stressed if I have to be fussing with something in the kitchen as guests arrive. It's just me, so I want to be ready and welcoming right away, not "Excuse me I'll be right back I just have to go turn the burgers" or something like that. That's why I love the crockpot, I can put the dish together well beforehand.

So I'm thinking of altering the menu slightly:

Hot tea/cranberry punch
Wine brought by friends
Tuna and white bean salad - I make the day before
Spinach dip, stuffed grape leaves and baba ganoush from Med. deli
Pita from bakery
Greek potato stew - I make the day before in crockpot
Greek spaghetti - I make day of party
Mixed greens from the store, I'll splurge on some frisee which I love
Boneless chicken thighs done in crockpot with my home canned fruit chutney, which is not very spicy, more sweet and sour
Pumpkin cheesecake brought by BF (I forgot he had made one earlier)
Baklava from bakery and whatever other cookies look good
Coffee and tea

Question: Do you think the fruit chutney will go with the other stuff??

Here's one other recipe that intrigues me, because I could make it in the crockpot AND it has dates, the cookalong ingredient!

Ingredients
Chicken:
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 1/4 cups shallots, peeled and quartered
2/3 cups vegetable broth
12 whole pitted dates, chopped

Top with slivered almonds and chopped cilantro

Here is a link that might be useful: Moroccan Chicken with Almonds
lpinkmountain
Original Author
15 years ago
Oy, I am such a doofus! I answered my own question, of course it is too many flavors!!

I got an order from Penzeys today and my freebie spice was "Turkish Blend." I'm calling it Kismet. I know both the Greeks and Turks might consider this sacriledge, but I'm going to throw the spice blend, some tomatoes, potatoes, onions and green beans in the crockpot with some chicken thighs and call it a day for the meat this time.

So here's my final (ish) menu:

Wine and Sparkling Grape Juice for the tetotalers
Baba Ganoush
Spinach Dip
Pita
Stuffed Grape Leaves
Pickle tray of Alexa's pickled asparagus, store bought roasted red peppers and kalamatta olives.
Tuna and white bean salad - doctored version of deli
Fassolakia with chicken in the crockpot
Greek spaghetti with feta
Store bought salad greens
Baklava and some great date filled cookies I got today at the bakery
Pumpkin cheesecake
Coffee and tea
lpinkmountain
Original Author
15 years ago
I ended up making the Greek lemon chicken and roasted potatoes recipe from Sue/Shambo's web site. I watched the video and felt like she was cooking right along with me! I want to try out some of these other recipes too, so I'll have lots of options for my next dinner party.

The dinner party last night was a HUGE success. I got a second wind on Friday. But, as per usual I made WAY too much food so now have a week's worth of leftovers in the fridge.

I need an easy meat or fish idea for a buffet

Comments (10)

lindac

ruthanna_gw

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I need an easy meat or fish idea for a buffet

Comments (10)

lindac

ruthanna_gw

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