suggestions for main served with balsamic roast potatoes??

Discussion in 'Food & Cooking' started by nomoe, Jan 3, 2011.

  1. nomoe

    nomoe

    Messages:
    2
    Likes Received:
    10
    Exp:
    Home Cook
    I'm new here, In a bit of a pickle because I'm cooking for the in laws this week and can't decide what to make. i really want to try out a balsamic roasted red potatoe recipe i found online but can't think of anything to serve with them so that it won't be too dry but i don't really know what sauce/main dish would compliment these taters!! i was thinking of using chicken, fairly solid, everyone likes it, so if anyone could suggest something that would compliment balsamic potatoes please let me know!

    cheers,

    nomoe. 
     
  2. phatch

    phatch Moderator Staff Member

    Messages:
    8,418
    Likes Received:
    436
    Exp:
    I Just Like Food
    Braised chicken seasoned with rosemary (and garlic). Rosemary and balsamic marry well to my tastebuds.
     
  3. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    Welcome to Cheftalk, NoMoe.

    My first question is, do you really want to try a new recipe when entertaining your in-laws? Especially one you downloaded from a recipe site?

    That aside, I think even a roast chicken would work. It's hard to beat chicken and taters in any form. As Phil suggests, however, I would kick up the bird a little with rosemary or even tarragon to compliment the balsomic.

    Another possibility: lamb chops. In this case I would opt for loin cut chops, rather than the lollipops, and perhaps use a pecan crust on them.
     
  4. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef
    can't go wrong with meat and potatoes. I would have said a nice roast beef but a good roast chicken is always second in my book. give us a post of the Balsamic Potato recipe and we will see if we can spot any issues with the recipe before you try it.
     
  5. brendastarshine

    brendastarshine

    Messages:
    11
    Likes Received:
    10
    Exp:
    Owner/Operator
    (6) Crispy Cornish Hens -

    In each bird cavity put a clove  of garlic, tsp of  tarragon, and some S&P. .   Heat a  baste  of  3/4  c each white  wine,( I like white port) & melted butter, 1 TB tarragon.     Rub birds with garlic salt, roast in preheated 400 oven in a  flat, SHALLOW pan...do not crowd.... for 1 hour or til crispy and golden and a wing twists easily, basting often with the  marinade.   Serve with drippings....... yum.      Besides being  fabulous tasting , nice presentation for guests. 
     
  6. koukouvagia

    koukouvagia

    Messages:
    7,277
    Likes Received:
    531
    Exp:
    Home Cook
  7. nomoe

    nomoe

    Messages:
    2
    Likes Received:
    10
    Exp:
    Home Cook
    nom nom nom,

    thanks for the help,

    don't know what to pick now!!
     
  8. chefbuba

    chefbuba

    Messages:
    2,207
    Likes Received:
    471
    Exp:
    Retired Chef
    My choice would be a good roasted chicken or game hen as others have suggested. Can't go wrong either.
     
  9. dc sunshine

    dc sunshine

    Messages:
    2,753
    Likes Received:
    16
    Exp:
    Other
    I was thinking a slow cooked leg of lamb studded with rosemary and slivers of garlic.  If you have a meat thermometer all the better.  Bung it into the thickest part of the meat, careful not to touch the bone.  A nice bed of carrots, onions, and maybe parsnips, rutabaga and celery.  Drain off the juices (clear off some of the fat with a spoon if you don't like it) and while the meat rests under a tent of foil (i.e. just loosely covered) reduce the pan juices with a little red wine.  It really would suit, if you are confident with lamb.

    If you don't have a meat themometer, pierce a thick part of the lamb with a knife or a skewer.  Red juice = not done.  Clear juice = done.

    Roast chicken is always a good choice, as mentioned by others.