Soliciting ideas for Saturday supper

Hi all -

We're having somewhere between 6 and 9 people total for supper tomorrow evening. I'd like to do a main course that involves meat, no more than a moderate level of time and effort, is light enough for a hot day, and (of course) is tasty. I'm shying away from grilling because that means standing out in the heat, but I wouldn't be averse to that if the results are worth it. (FWIW, we're limited to a gas grill.) Pork loins/tenderloins are off the menu as I've done them several times recently. Sides will include some sort of fresh tomato dish that one of the other couples is bringing and perhaps a farro salad that I'll make. (No details on that one yet as I'm still playing with the idea.)

For whatever reason, my brain is not lighting up with ideas. I'd like to make a big batch of something-or-other, but I keep coming up with stuff that's braised or stewed and is heavier than I want. (It's just not the time of year for coq au vin.) What do y'all think?

I know you were shying away from grill, but how about grilling butterflied leg of lamb in AM (or tonight) when cooler, then serving at room temp?

Similarly, roast beef done in advance. We liked this cold (great sauce)
http://www.nytimes.com/2013/01/20/magaz ... .html?_r=0

Pork tenderloin(s) take about 20 minutes on the grill. (Before grilling, rub with a slurry of garlic granules, salt, cracked black peppercorns, rosemary mustard seeds and olive oil.) Served either at room temperature or hot off the grill with mustard sauce or blue cheese sauce is always a hit. Big on flavor but little time investment makes it well worth the effort.

How about a couple of flank steaks marinated overnight then grilled and sliced thin across the grain?

Very tasty and very quick cooking on the grill.

Thanks all! The pork is something I'd rather not do because of having had it a lot lately (for exactly the reasons you state, Jo Ann). The lamb and the flank steak are possibilities. My wife's not a fan of flank steak but I love it and we get some pretty good flank steak from our butcher. I might be able to get it past her given that it's for company.


Thanks again! Any other ideas will be gratefully considered.

[Jenise]

Two things pop into mind--love Dale's suggestions of cold/room temp stuff, btw, I do that often in hot weather. But if you consider flank steak, which I also think is a good idea, consider curing it overnight with curry powder. That is, about two heaping tablespoons each of salt and sugar with a lot of curry powder packed on and around flank steak and allowed to liquify and seep in overnight makes a deliciously intense and exotic flavored meat. Slice and serve on a bed of cold arugula. Another idea: oven-fried herb-mustard chicken. Dump a bunch of dijon mustard into a bowl with a few tablespoons of olive oil and a healthy handful of chopped fresh or dried tarragon--make sure you have enough to coat all your chicken. Soak chicken pieces in that for as long as you can (8 hours good, overnight better), then dip the chicken into a 50/50 blend of seasoned flour and cornmeal, lay out on a cookie rack for half an hour to set the coating, then place on greased cookie sheets in a hot 425 F oven and bake for 45 minutes or so until golden and crunchy. If eating by hand isn't a good idea, use just boneless chicken thighs.

I know you said meat, however, I always offer a fish dish in addition, for those who prefer a lighter fare.
This recipe is excellent, I have done it in the early morning, and served cold or at room temp. I put it on a pretty white platter and let everyone take it right off the platter. I have fresh cilantro leaves for the taking, along with fresh lemon wedges

Asian roasted Salmon

2 lb. salmon fillet, with skin
2 Tbsp vegetable oil
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp packed brn. sugar
2 tbsp minced ginger root
2 cloves garlic, minced
1 pinch pepper
1 pinch, cayenne pepper or red pepper flakes

Preheat oven to 450° prior to cooking
Place salmon skin side down in shallow glass dish
Whisk together rest of ingredients, pour over salmon
Cover and marinate for 30 minutes
Discard marinade, place fillet skin side down in roasting pan
Roast until fish flakes easily but not dried out.

I like to make extra marinade, cook it down a bit and set aside to use fresh with the salmon, also offer lemon wedges for those who prefer lemon.

I love Dale's idea of a marinated, butterflied leg of lamb and now I'm in the mood for that! Maybe tomorrow night.
It's nice to squeeze it with lemon after it comes off the grill and then serve with red pepper jelly as an alternative to mint.

Sorry I didn't see this earlier but I've never made a tagliata that wasn't devoured. Any type of steak, well seasoned and grilled ahead of time and left at room temp. Thin sliced, cross grain and served on a bed of arugula, dressed with capers, lemon juice, olive oil and shaved Parm. A terribly easy dish with meat grilled early in day, plated individually or on a large platter is perfect for a summer supper.
Vitello tonnato is also a do ahead dish but you won't have time for this at this late stage. Turkey and pork [ tacchino and maiale ] are also great foils for the "magic tuna sauce" at more reasonable prices.
Chicken thigh bracioles, roasted in a white wine, herb sauce is much lighter than the traditional red sauced beef braciole.

Thanks, everyone! I ended up going with the oven "fried" chicken. I did a version that involved soaking the chicken in heavily spiced buttermilk and then dredging it in bread crumbs, flour, and spices prior to putting it in the oven. First time I've done this sort of preparation and it came out very nicely. We served it with a Moroccan spiced couscous salad and a quinoa-tomato salad that one of our friends brought. Dessert was "Diner style" chocolate cream pie that my wife made.

Of course, I now have a list of dishes I need to make based on what y'all have posted.

[Jenise]

Sorry I didn't see this earlier but I've never made a tagliata that wasn't devoured. Any type of steak, well seasoned and grilled ahead of time and left at room temp. Thin sliced, cross grain and served on a bed of arugula, dressed with capers, lemon juice, olive oil and shaved Parm. A terribly easy dish with meat grilled early in day, plated individually or on a large platter is perfect for a summer supper.

Same here. I've never known that name for it, though, tagliata. I'll be doing one later this week myself.