So, we just moved in yesterday, and my parents are coming for "Passover"

[eyesroll]

Sunday. ("Passover" is in quotes because only my mom even observes Passover, and even she's been known to put ham and cheese on matzoh so take that for what it's worth).

This should be fun.

And, because Easter brunches at restaurants will not be Passover-compliant, I will be cooking (although my dad will be making matzoh ball soup).



In addition to my mom, Dad's on South Beach, SO's cutting back on red meat (he's a Monday, Wednesday, Friday vegetarian, he said), SO's daughter is three and picky (and is expecting something Easter-y), and then there's omnivorous, secular me, cooking the first thing of consequence in this kitchen.

Sigh.

I will be making Easter-egg "flan" (made in an oval pan and decorated with berries -- the night before, so if it doesn't turn out I have time for other options), but I'm not sure what the main course will be. Probably something of the fish variety. (Suggestions welcome, keeping in mind I don't want to test out an unfamiliar oven with an expensive rack of lamb or something.)

Am I nuts?

[ceile]

1. I always find that chicken works.

And I mean a whole chicken. Stuff with breadcrumbs or other stuffing, a little garlic, salt & pepper rub and you're good. Since you're having so many people try two or three. Shouldn't take more than 3 hours and you don't have to check them-throw them in and forget about them.

[eyesroll]

4. Can't do breadcrumbs (Passover); and I forgot:

"We're so tired of chicken."

(They've been bitching that refrain for 20 years, yet they still cook chicken for themselves 2-3X a week.)

[ceile]

6. of course....

I'm one the worst "I'm so sick of chicken" people, but sometimes I get a craving for a whole cooked bird....

[RetroLounge]

2. Order out Chinese Take Away

Make 'em all happy...

RL

[eyesroll]

5. That's for Christmas.

I don't know if my mom avoids rice on Passover, as many Jews of eastern-European decent do.

[Gormy Cuss]

3. You have time to escape. Leave now!

Simple broiled fish with herbs and lemon slices might be wise since you don't know the oven, and plenty of side dishes. Good luck. I wish I had the chance to hang out with family this Sunday but they're thousands of miles away.

On edit: I like the whole chicken idea -- practically foolproof for a hectic day. Season it by placing fresh rosemary or thyme sprigs, half an onion, and some celery stalks, maybe a carrot in the cavity.

[eyesroll]

7. For sides, I was thinking asparagus and maybe fingerling potatoes.

(The latter is not south-beach compliant but they're idiot-proof.)

Plus we'll have the soup.

Hm...maybe I'll do some simple salmon, but do a nice sauce.

Thanks, everyone.

[Whoa_Nelly]

8. Salmon on the BBQ?

Grilled Cajun Salmon
4 salmon steaks
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper

In a small bowl, combine all spices. Rub mixture on both sides of salmon. Grill salmon for 10 to 14 minutes on a medium grill or until fish flakes with a fork.

Use whatever spices you really like, if you don't have all of the above.
Do veggies in foil on the BBQ, too.
Pick up some baklava for dessert.
Use paper plates
Set out some bowls of nuts for munching.

Poor you! Seems not fair to have to have company after just moving :hug:

[eyesroll]

9. Can't do baklava (see: passover) -- the flan should be OK and can be made

a day ahead. And my grill hasn't been transported yet (we moved 8 miles, so we'll pick it up later).

But maybe salmon on the grill pan would be OK...my mom can't do spicy of any kind but the rest of that looks good.

Or maybe a pecan crust? (With matzoh meal instead of breadcrumbs, I guess...)

My kitchen and dining room are actually in pretty good shape.

[Magrittes Pipe]

10. You rely too much on fingerlings. They are a crutch.

You can go a little more South Beach friendly (hasn't your dad been on SB for 4 years now? He can cheat a little) with your starch: sweet potato "crostini" -- thick slices of sweet potato deep-fried -- topped with spring greens, crumbled tofu, and a balsamic-honey syrup.

Asparagus is also a crutch for you; but it's very yummy. I say dice steamed asparagus into bay scallop-sized bits and make a cold salad with them and (you guessed it) bay scallops. Add some crisp-fried sliced fish skin for crunch; and dress with good extra-virgin olive oil, lemon, and fresh tarragon. Don't forget your salt. ;)

I like the flan idea -- but isn't that made with evaporated milk? This is a meat seder.

You're right not to trust the new oven with expensive rack of lamb. That's why you roast (or better yet, barbecue) a LEG of lamb. Stuff the lamb with charoset, and crust the whole thing with bitter herbs (horseradish).

With ex-pa-in-law's matzoh ball soup, it's a meal fit for King David. :thumbsup:

[eyesroll]

11. My parents don't do meat/milk separation, ever. (Besides -- if you wait

a bit, you can "reset." At least according to my camp counselors that one year.)

Scallops aren't kosher, anyway.

Problem is, I'm not gonna have a lot of game-day time to futz around. So I'm sticking with the (semi-) familiar.

I'm thinking of going for sweet potato oven fries, actually. They're pretty idiot-proof.
But your idea is sound. (Sometime, I want to do sweet-potato "cups" in muffin tins -- I'll try your filling.)

And you're right re: fingerlings as crutch, but I've been here for three days, and all I've made on this stove has been spaghetti. So I want crutches. Simple. (But I will barbecue a leg of lamb sometime...unfortunately, the movers forgot the grill, so that's still on Bartlett.)

[Magrittes Pipe]

12. I guess scallops are bottom-feeders, no?

I did it wrong. :(

I was trying to do meat vs. milk. Otherwise, I'd use montrachet instead of tofu with the sweet potatoes.

And, of course, if abandoning kosher -- I'd use crumbled bacon instead of fish skin in the salad (though fish skin would be good, too).

[eyesroll]

13. That sounds like a great housewarming party appetizer.

:D

(By whenever we do that, I'll be comfortable enough in this kitchen to do non-crutchy things.)

[Magrittes Pipe]

14. I'd be happy to help in the kitchen.

We can't afford to cook *fancy* anymore, so I'd relish the opportunity. :D