Amazing side ideas needed

Thatgrimguy

I'm hosting a dinner for my top guys at my business tomorrow (Saturday)  The menu so far...

1. Fully frozen 2-3lbs SRF Gold grade Ribeye Cap (It was partially opened so I'm going SV 130 for 6 hours to ensure pasteurization)
2. Defrosted SRF 45 day dry aged Wagyu porterhouse SV for 4 hours at 123
3. A SRF Kurobuta Pork Porterhouse at 130 for 4 hours
4. All of the above seared on my small egg.
5. A few loaves of fresh baked bread using http://bevcooks.com/2017/11/no-knead-cheesy-rustic-bread/ (I have cooked it a few times now and always a winner)
6. Now what....... I'm great with meat and bread but sides allude me.... I need something light to keep the bread and meat as the stars of the show.

Thatgrimguy

I can make some great SV potatoes but I haven't gotten that done tonight and all my SV machines will be busy with meat.

SonVolt

Salad! When I'm going heavy on the fatty beef I rarely serve sides other than bread and salad.  I don't mean break out the bottles of Ken's Steakhouse Ranch, I mean making a nice vinaigrette, something with some acidity to cut through the richness of the beef. 

Also grilled portobellos are always a hit.  Make another vinaigrette of balsamic, olive oil, some dried thyme and a bit of anchovy paste seasoned with salt 'n pepper. Grill the mushrooms gill-side-up until soft and the gills have started collecting their own juices. Remove from heat and spoon the balsamic vinaigrette into the gills. Let sit at room temp until ready to eat... great thing to cook while the grill is preheating.  Eat as-is or serve 1 mushroom over each salad. Maybe throw in some grilled red onions and radicchio. 

Plop everything over some polenta or grits and you've got yourself a killer side dish.  
Or creamed spinach. Can be made in advance and finished on the egg (to brown the breadcrumbs).

NC_Egghead

Bourbon slushies! What? There’s fruit in them, right? Orange juice and lemonade... 

Thatgrimguy

NC_Egghead said:

Bourbon slushies! What? There’s fruit in them, right? Orange juice and lemonade... 

Mango Pina coladas, Makers Mark, Makers Bourbon Slushies, and a Keg of Fat Tire Beer are all on the menu as well

NC_Egghead

Dude, you know how to treat your staff right!

Thatgrimguy

SonVolt said:

Salad! When I'm going heavy on the fatty beef I rarely serve sides other than bread and salad.  I don't mean break out the bottles of Ken's Steakhouse Ranch, I mean making a nice vinaigrette, something with some acidity to cut through the richness of the beef. 

Also grilled portobellos are always a hit.  Make another vinaigrette of balsamic, olive oil, some dried tyhme and a bit of anchovy paste seasoned with salt 'n pepper. Grill the mushrooms gill-side-up until soft and the gills have started collecting their own juices. Remove from heat and spoon the balsamic vinaigrette into the gills. Let sit at room temp until ready to eat... great thing to cook while the grill is preheating.  Eat as-is or serve 1 mushroom over each salad. Maybe throw in some grilled red onions. 

Great suggestions. A good salad is always appreciated with a heavy meal.

Thatgrimguy

NC_Egghead said:

Dude, you know how to treat your staff right!

With great gratitude owed to this site. I have "Ruined" many a food item for our people at the store!! I often hear "I can't even eat a pork chop anymore" "If I don't have Thanksgiving with you I'd rather have popeyes" "I don't want anymore of your food, it's hard enough to find something worth eating already!"

Carolina Q

Roasted potatoes with garlic and rosemary. Cube potatoes on a sheet pan, drizzle with olive oil, salt and pepper, add a few garlic cloves and some chopped rosemary. 30 minutes at 425°. Toss a couple of times. Oven is fine.

Steamed or grilled asparagus.

The salad was a good idea too.

Eggcelsior

I think about a chimmichuri with meat that rich. Also, that might be a bit long on the beef in the SV.

SonVolt

...or serve heavy or'durbs. Olives, cheese, cured meats etc. Fussing with cooked sides and/or ovens when you're grilling for company can be a pain/distraction. 

Thatgrimguy

Eggcelsior said:

I think about a chimmichuri with meat that rich. Also, that might be a bit long on the beef in the SV.

I am worried about pasteurization on the cap. The rest will be flexible based on food timing. What have you found for best timing? I hate that pot roast textrure.

DoubleEgger

I’m making a slightly altered version of this tomorrow. 

https://www.myrecipes.com/recipe/zucchini-squash-corn-casserole

Thatgrimguy

Ended up with a larger party than expected

• Salad with homemade Ranch or Vinaigrette 
• Cheese and charcuterie tray (nothing too fancy)

• Gold Grade Cap of Ribeye
• 45day dry aged Waygu Porterhouse
• A bunch of really good looking well marbled Pork Chops

• Zucchini noodles with tuscan herb infused olive oil and grated romano cheese (my test run came out REALLY good)
• Roasted - potatoes, red onion, garlic and the core of the zucchini
• Homemade garlic cheese bread http://bevcooks.com/2017/11/no-knead-cheesy-rustic-bread/ 

• Mashed Potatoes (being brought by a guest)
• Pasta Salad (being brought by a guest)
  
  
• And homemade brownies. My wife is a brownie making QUEEN
  
  For drinks we have:
  
• A relatively full bar
• Makers Mark and lots of it
• Maker Mark bourbon slushies
• Pina colada with either peaches, plain or mangos
• A keg full of Fat Tire beer and a fridge with a large assortment of bottles

Should be a FEAST!!!!

thetrim

Sounds like a. Blast.  For future reference, Aaron Franklin‘s Book has a really nice beans recipe.   

lkapigian

Musubi is a huge hit, doing it again tomorrow ...Boidin Balls Bacon Burnt Ends ( yes not just belly but cured slab ) Sausage is always a bit with a pineapple or anything on a toothpick ..Bacon Jerky

caliking

Scott... what’s your address again??

Thatgrimguy

Theophan

Thatgrimguy said:

Ended up with a larger party than expected

• Salad with homemade Ranch or Vinaigrette 
• Cheese and charcuterie tray (nothing too fancy)

• Gold Grade Cap of Ribeye
• 45day dry aged Waygu Porterhouse
• A bunch of really good looking well marbled Pork Chops

• Zucchini noodles with tuscan herb infused olive oil and grated romano cheese (my test run came out REALLY good)
• Roasted - potatoes, red onion, garlic and the core of the zucchini
• Homemade garlic cheese bread http://bevcooks.com/2017/11/no-knead-cheesy-rustic-bread/ 

• Mashed Potatoes (being brought by a guest)
• Pasta Salad (being brought by a guest)
  
  
• And homemade brownies. My wife is a brownie making QUEEN
  
  For drinks we have:
  
• A relatively full bar
• Makers Mark and lots of it
• Maker Mark bourbon slushies
• Pina colada with either peaches, plain or mangos
• A keg full of Fat Tire beer and a fridge with a large assortment of bottles

Should be a FEAST!!!!

My invitation must have gotten lost in the mail.  Just send me your address -- I'll BE THERE!!!



Every BIT of that sounds fantastic!

Ima_good_egg

Dude! 

Thatgrimguy

thetrim

Looks like a great time!

LetsEat

I at a loss for superlatives!

JRWhitee

Grilled asparagus is easy and fantastic. Just cover asparagus with EVOO, sesame seeds, and kosher salt in a sheet pan then grill on the egg direct until crunchy, about 10 minutes at 350 or so.