Does anyone have a good recipe for the main course for a supper club dinner. We have 18 people and the hostess provides main course and everyone brings salads, vegetables and bread. Would appreciate any ideas…thanks!
Hmm…It depends on if you are doing themed nights or not…For instance:
Italian theme: I would make a huge pot of gravy (meat sauce) and spaghetti
Mexican theme: You could make a mexican casseroles
American theme: You could do a large pot of a shrimp boil or shrimp creole
I would think it would all depend on the theme you want to do for your event.
Spaghetti Sauce (Double the recipe to make a huge batch)
Spaghetti Sauce
1 lb hamburger
1 tbsp olive oil
1 clove garlic
1 onion chopped
4 carrots chopped
1 16oz can tomato sauce
1 8oz can crushed tomatoes
1 lb mushrooms chopped
6 oz can tomato paste
1 tsp thyme
1 tsp parsley
1 tsp oregano
1 tsp rosemary
1 tsp tarragon
1 tsp pepper
½ cup wine
1 tsp salt
salt and pepper
In a skillet brown the hamburger, onions, carrots and garlic in the olive oil. Drain any excess grease and place into a pot. Add the tomato sauce, crushed tomatoes, tomato paste, and mushrooms. Bring to a boil. Once boiling add all seasonings and wine. Let simmer for 3 to 4 hours, stirring occasionally.
Shrimp Boil
2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
1 large red onion, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, husked and snapped in half
1 1/4 pounds large shrimp, peeled, deveined
2 tablespoons unsalted butter
Hot sauce, for serving (optional)
Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes. Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes. Add the shrimp to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
Shrimp Creole
¼ cup vegetable oil
2 tsp flour mixed with a tbsp cold butter
2 cups chopped onion
1 tbsp garlic
1 cup celery chopped
1 cup water
2 bay leaves
2 lbs shrimp
salt and cayenne pepper
½ cup chopped green onions
1 cup chopped green peppers
4 cups peeled seeded & chopped plum tomatoes
6 cups cooked white rice
In a large sauté pan, heat the oil. When the oil is hot, add the onions. Sauté for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Sauté for 2 minutes, or until the vegetables start to wilt. Stir in tomatoes and garlic. Sauté for 2 minutes. Season the vegetables with salt and cayenne. Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and sauté for 2 to 3minutes. Stir in the flour mix and simmer for a couple more minutes, or until the sauce thickens. Stir in the green onions. Check the seasoning. Serve over the cooked rice.
Take a look at CHICKEN PARISIENNE ala MARYO that I just posted on the “need a chicken breast…” listing. Perfect for this kind of dinner (I did it just last Thursday for 24). Serve with rice in this case. Triple the recipe and quadruple the sauce and you’ll have plenty of gravy! Good luck!