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Easy, Elegant Entertaining

By: Chef Carrie Walters | Culinary Director
On: November 21, 2015

ďAs you make your meal plans for entertaining, I encourage you to choose a menu that sets an impression and allows you to enjoy your friends and family.Ē Chef Carrie Walters

I love to entertain, but I try hard to remember that itís not all about the holiday decor or the Instagram-worthy photos of dinner tables showcasing a fabulous spread. Truth be told, itís about sharing good food and laughter with the folks you love. So plan a menu that is simple, rich in flavor, and not overly complicated.

Here at DLM we sell a lot of Prime Rib and Beef Tenderloin during this month, but my choice for a beautiful, delicious centerpiece is our NY Strip Roast. It just happens to be at a great price, too! Yes, it is the same cut that NY Strip Steak is cut from, but in its whole form. How cool is that? There are no bones and therefore not a lot of waste or shrinkójust juicy, tender prime beef. It couldnít get any easier either. Season it liberally with DLM Grilling & Seasoning Rub and roast it in a high-heat oven. Or, spend a couple of minutes searing it off and slathering it with DLM Classic Dijon Mustard and fresh-grated horseradish for a more dramatic flavor.

Regardless of what your main course is, your best cooking tool is your thermometer. I canít stress this enough. Youíll never over-cook a roast again if you get comfortable using a good thermometer! Be sure to check out the DLM Culinary Centerís selection of the newest probe and digital thermometers. Youíll find that they are pretty amazing!

When it comes to side dishes, here is one of my secrets: I canít make better mashed potatoes then the ones we make daily here, so I buy them and save myself both the time and mess! I mix in some boursin cheese and put them in my slow cooker on low. They hold beautifully and this method allows more free space on my cook top for other important things, like gravy!

After taking out the roast, slide in a sheet pan full of vegetables lightly tossed in Vera Janeís Extra-Virgin Olive Oil and some sea salt. I like Brussels sprouts and carrots, but broccoli and cauliflower are also wonderful roasted this way. Roasting not only brings out the vegetablesí natural sweetness, but it adds color and unique texture to every bite.

For a simple but special salad, I like to top a spring mix with crumbled goat cheese, dried cherries, and chopped caramelized pecans. Drizzle it with Aunt Angieís Balsamic Vinegar of Modena and a splash of Vera Janeís Extra-Virgin Olive Oil. As you make your meal plans for entertaining, I encourage you to choose a menu that sets an impression and allows you to enjoy your friends and family. Happy Holidays!