Vote on MEAT

[janegold]

I'm a life-long vegetarian so I really don't know which meat dish would be best with the other dishes I plan to serve at a dinner party next week: truffled mac & cheese, roasted butternut squash salad with warm cider vinaigrette, caramelized brussel sprouts.

Which sounds best:

1. Lamb
2. Roast Beef
3. Roast Chicken
4. Something else

[mrsgoontz]

SS: I think a nice beef tenderloin would go very well with all of those sides.

[juliahenry]

Mmm, beef tenderloin. Or lobster. Lobste goes well with truffled mac & cheese.

[janegold]

Can someone explain the difference between roast beef and beef tenderloin to me? I definitely prefer the sound of beef tenderloin, lol.

[Deleted]

Chicken is always my go to.

[janegold]

Dec 12, 2013 15:42:48 GMT -5 nursecramer said:

As a vegetarian, do you feel comfortable/experienced preparing those, ahem, meets? Because I wouldn't risk preparing a dish for the first time at a dinner party, especially the meet.

My husband is not a vegetarian, and I cook for him often.  I just don't know what will go best taste-wise with my other dishes, and which will be most likely to please a crowd.

ETA: Although it is true that I've never prepared a whole roast beef or tenderloin. But I'm confident in my skillz.

[sugarbear]

I voted for lamb because it's delicious, but then I read the rest of your menu. I feel like roasted chicken would go really well with your other options.

[janegold]

Okay, for chicken voters, how many roast chickens would I need for, say, 8 adults? Would I be better off doing chicken breasts?

[Deleted]

Dec 12, 2013 15:34:49 GMT -5 mrsgoontz said:

SS: I think a nice beef tenderloin would go very well with all of those sides.

I was going to say pork tenderloin!

[VeryViolet]

I think lamb would go best.

[Deleted]

Dec 12, 2013 15:49:55 GMT -5 janegold said:

Okay, for chicken voters, how many roast chickens would I need for, say, 8 adults? Would I be better off doing chicken breasts?

2

[cleo29]

I'm going to say pork tenderloin. You can use a nice marinade and it will go well with all of those sides.

Something like this, or something more simple.

www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe/index.html

[Mrs.Rad888]

Dec 12, 2013 15:59:00 GMT -5 calle28 said:

i thought this was a shout out to @sourpatch20.

i'd go with roasted chicken.

Me too. I was LOLing at the "meets" but wasn't sure if it was intentional.

[bornbaker]

I would do something else. Like a Cornish game hen, or something a long those lines. Your menu sounds so wonderful to just serve "chicken" seems off.

Out of all of the options you gave, chicken would be best IMO, but not as fancy.

[Deleted]

Is pork out of the question?

[janegold]

Nope, I am open to all meat-related ideas.

[elleblue]

Either Cornish game hens or pork tenderloin would go well with the rest of your menu choices.

[janegold]

Dec 12, 2013 15:59:00 GMT -5 calle28 said:

i thought this was a shout out to @sourpatch20.

I like to keep posts topical.

[cleo29]

Dec 12, 2013 16:17:47 GMT -5 janegold said:

Nope, I am open to all meat-related ideas.

I posted a link to a nice looking recipe. Pork tenderloin is pretty easy to prepare.

[janegold]

I saw that cleo, thanks!

[mrsukyankee]

Because of the cider aspect in the side dish, I would go for pork or chicken.

[livinitup]

I applaud your ambition! As you can see, a few things would go well. Here's my take, in no particular order:

1- Roast chicken is delicious, but I think it takes a bit of practice to really get good at cooking/serving it moist. There is also a lot of touching and a lot of carving/breaking of bones, juices, etc. for a vegetarian. I don't think its the easiest to prep or carve for a crowd (and you would need 2 for 8 people). So, I would recommend chicken breasts, either on the bone or boneless. MUCH easier to cook and serve. Everyone who wants one, gets one. Simple prep, too.

2- I like lamb. But not everyone does, it can be a strong meat. I love the smell but its strong for a vegetarian.

3- Roasts are wonderful for a crowd. You basically cook it, with a meat thermometer, add a little seasoning and slice. Delish. Roast beef and beef tenderloin are different cuts of beef. The tenderloin is a long, soft meat that cooks really easily and needs limited fuss. Slice think and serve. It's also a more expensive. I usually slice roast beef thin and warm a au jus gravy (from a can) to moisten. Roasts taste good and are easy-ish to prep/cook for a crowd.

Good luck, it all looks lovely.

 

[aprilsails]

I would also suggest pork tenderloin. It will be at a better price point than beef tenderloin and is a crowd pleaser. Goes great with all of your other dishes too! Besides, people eat a lot of poultry and roasts at this time of year.

[Deleted]

Dec 12, 2013 16:17:47 GMT -5 janegold said:

Nope, I am open to all meat-related ideas.

I vote for ribs.

[janegold]

Dec 12, 2013 17:32:39 GMT -5 HRH Queen Dick I, Orphan said:

Just the ends right?

But(t) of course.

[Deleted]

Dec 12, 2013 17:32:39 GMT -5 HRH Queen Dick I, Orphan said:

Just the ends right?

Make them meat.

[janegold]

Thanks everyone. Some very good suggestions in here. I agree that a pork tenderloin sounds like it will go well with the rest of the menu and be fairly easy to prepare. I think I might go in that direction.

[indianchica]

Dec 12, 2013 15:39:22 GMT -5 janegold said:

Can someone explain the difference between roast beef and beef tenderloin to me? I definitely prefer the sound of beef tenderloin, lol.

Roast beef is a style of preparation and can be had from a number of cheap cuts. Tenderloin is a particular cut of meat and is the most expensive cut.

[bornbaker]

I agree with other posters, pork tenderloin would also be a good option.

If you don't have one (I'm assuming you don't) but purchase a meat thermometer. You NEED to temp what every meat you end up cooking. A) to make sure you don't under cook and make your guests sick but B) you don't want to over cook either.

And let your meat rest before you cut it so it stays moist.

[janegold]

Dec 12, 2013 18:14:16 GMT -5 bornbaker said:

I agree with other posters, pork tenderloin would also be a good option.

If you don't have one (I'm assuming you don't) but purchase a meat thermometer. You NEED to temp what every meat you end up cooking. A) to make sure you don't under cook and make your guests sick but B) you don't want to over cook either.

And let your meat rest before you cut it so it stays moist.

I do have one; I use it all the time cooking for H.  Thanks for the tips!