Roast idea for dinner party?!
Answers: I'm having a dinner party for 20 people. I need something impressive, such as standing rib roast or beef tenderloin, but not that expensive. Thanks!
You might look into the price of a steamship round roast.
That is usually the cut that is served at Sunday Brunches. There is another name ofr but for the life of me can't remember what it is.
Even a sirloin tip roast can be a good roast for lots of people.
Check out this web site.. the picture of the beef.. is clickable.. click the round.. that is where the big roast come from.
http://www.certifiedangusbeef.com/chef/c...
Baron of Beef I believe that is what it is called- Steamship roast also known as Baron of Beef
RIght now in California Safeway Markets have Prime rib for $2.98 lbs.
If thats not what you want then try a nice Ham, baked. It goes a long way.
Those are both really nice roasts, but they can both get a little pricey. If you have your heart set on one of those, then call around for the best price - there are some good deals right now because of the holidays. There is less waste on a tenderloin roast, because there is no bone and very little fat, so that's something to keep in mind - plus the tenderloin will cook much quicker. I love them both, but for a party of twenty, I would personally do the tenderloin roast - you will probably need a couple of them though, as a full tenderloin roast is usually only around 7-8 pounds...and you're talking around 70 to 80 bucks a roast. Otherwise, you might consider other options if you can find a good sale - like lamb, or seafood, or a pork crown roast. Or maybe cook up a couple of ducks, or some holiday goose!
You might want to try Cornish Hens.they are sold usually 2 at a time...about 5.00 for 2..you would have to have 20 obviously but they are delicious....each person would have one of their own... thats impressive I think...cooking them might be challenging but not impossible!! 10 per oven rack...You can stuff them with dressing or with rice..sometimes I have just added apples/raisins to the stuffing...wonderful!
Here are some recipes for them..what ever might suit your fancy..http://www.recipezaar.com/recipes.php?q=...
If you want to impress....try Armadillo, served fresh in the shell....
Both of those choices are expensive but outstanding.
You could make french beef stew with pearl onions and mushrooms, roast pork tenderloin, or just go for the tenderloin. Easy and delicious.
This will impress your guests:
Rolled Chuck Roast
1/2 cup olive oil
1/4 cup lime juice
1/4 cup dijon mustard
1/2 cup chablis
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 teaspoon cumin
1 tablespoon fresh ground black pepper
Combine the above eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag.
5 lbs rolled roast
6 garlic cloves (Slivered into 20-25 pieces)
With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves.
Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times.
Glaze:
2 tablespoon olive oil
1/3 cup soy sauce
3/4 cup honey
1 tablespoon fresh ginger -- grated
1 large garlic clove -- minced
2 tablespoon lemon juice
3/4 tablespoon crushed thai chili peppers
Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BOIL! Remove from heat.
Set oven at 160C/325F
Remove beef from marinade. Cover with tinfoil tent and roast. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F for rare meat, 160F for medium.
GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove roast and let stand for fifteen minutes before slicing thinly.
