Cool Main Dishes for Summer Gatherings

Today we offer 3 ideas for cool main dishes that you can use for your summer gatherings this year.

Often people think that cool or cold main dishes means sandwiches.  Though this IS an option for a summer gathering too, we mean something more substantial and festive--main dishes that are cooked early in the day or a day or two before and served cool to room temperature, accompanied by other cool/room temperature foods or at most one hot or grilled item.

The point is to avoid a hot kitchen just before your party by serving do-ahead foods that are best at room temperature but taste festive and look impressive as well as being easy to pull off. And you'd be surprised how people go for food like this in summer! Try it at your next gathering this summer.

Use these ideas to inspire your own:

Spaghetti with fresh tomatoes--In Italy people eat this like crazy all summer.  Cook spaghetti until al dente, drain, and mix with fresh, very ripe cherry or other small tomatoes, halved (make sure to include the tomato juices).  Add fresh chopped basil and mix.  Add in small fresh mozzarella balls, halved, and a small bit of chopped jalapeño or other hot pepper if you wish.  Add salt and pepper to taste.  Cover and let sit at room temperature at least one hour.  Taste and correct seasoning and serve accompanied by a hot or cold meat dish such as previously grilled chicken breast, sliced, and a dessert.

Beef Tenderloin baked ahead, au jus with sliced mushrooms--Bake several hours or 1 day ahead and refrigerate when cool.  Take out 1 hour before your party. Slice and serve the tenderloin with the mushrooms around it and the au jus under, over, and around it.  Accompany with cold grilled vegetables and several dipping sauces for the vegetables, then a dessert.

Fish or shellfish salad--Serves 4 (multiply accordingly).  In a large bowl put 2 cups cooked and cooled fish or shellfish. Heat 1 cup clam juice or fish stock in a pot, then pour clam juice or fish stock slowly into your food processor while it's running; then add to the processor 1 tsp. Dijon; 1 tsp. heavy or sour cream; salt, pepper, and nutmeg to taste; a few drops of lemon juice; and a few sprigs of dill.  Process a few seconds.  Taste and correct seasoning.  Add this sauce to shredded fish or shellfish and mix well, then put in refrigerator at least two hours or up to 1 day ahead.  When ready to serve, taste again and correct seasoning, then line a deep serving bowl with romaine leaves and mound the salad on the leaves.  Serve with an antipasto or a selection of fruits and cheeses and a dessert.

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com