If I turned up at your house for dinner...... - YouLookFab Forum

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If I turned up at your house for dinner......

Sal

Veteran

Don't worry I am not going to....

But if I did - what would be the standard meal that would be served? What is the cliche meal for hosting overseas visitors in your city/town/state/village? Not your posh meal or foodie meal..but what is known in your area...

Here in summer it would be BBQ (which I think some may call grill):

Chips/crisps served with Onion Dip
NZ Cheeseboard with crackers and grapes

BBQ beef steak and sausages with tomato sauce and
Potato salad or garlic bread or both
Green salad

In winter it would be

Roast Lamb with mint sauce and gravy
Served with roast potatoes, kumara (sweet potatoes) and pumpkin
Also carrots and peas

Dessert would be pavlova with whipped cream on top and seasonal fruit (berries, passionfruit, kiwifruit)

I might do one of these meals with variations especially on the chips and dip, the BBQ meats and salads (might add in salmon on the BBQ) and variations on the salads.

I do like cooking for international guests so you are all welcome.

How about for you?

Off Topic

45 replies

Latest reply was from Sal

Anonymous

It would be a TexMex dish involving green chiles, probably a green chile with pork or a breakfast burrito smothered in a green chile sauce with a local beer or hard cider, of course. Even take out at out local Indian restaurant comes with a free bottle of beer.
I miss the BBQ in Kansas City. baby back ribs. It was our traditional Christmas Eve meal.

taylor

Veteran

Summer would be :
BBQ porterhouse steaks, roasted corn on the cob , garlic bread , a huge garden salad with plenty of tomatoes and avacodo.
Desert would likely be strawberry shortcake.

Winter would be :
A slow cooked roast with roasted asparagus, baked potatoes, salad and sourdough bread.
Desert would likely be a hot peach cobbler .

Jane

Veteran

If our guests included younger children, DH would wear a striped t shirt and he would cook pizzas, all flavours, lots.

In summer, a BBQ with sweet corn salsa and homemade breads and Otto Lenghi salads. Raspberries for pud.

In winter, most likely slow cooked lamb with roast potatoes and lots of green veg. Plum crumble for pudding. If veg then Spaghetti Putanesca.

Sal, the pavlova sounds yum as does the BBQ.

rachylou

Veteran

Boy, that’s tough since my area is *like* literally the cradle of foodie-ness, farm-to-table and wine. Ox tails and black bean sauce would be interesting I suppose. If I was feeling cruel and wanted to give people a taste of the really local culture, I’d make them eat an unseasoned tofu and bean sprout stir fry, lol... or sit under a tree and wait for some fruit to fall off. Wow! I can’t believe how hard it is to think of a typical meal!

kkards

Veteran

well....if your coming this Sunday it would be ...(for those not in the US, its Super Bowl Sunday...a national holiday lol, where 2 football teams play for the world championship of a game that's actually only played in in the US.....)
~chicken wings with ranch dressing dip
~mini meat balls (with mini rolls if you want to make a sandwich)
~nachos and cheese
~veggies and dip (just in case we want to eat healthy)
~brownies
~chocolate chip cookies

cjh

(website)

Veteran

My choices would be similar to Taylor’s, summer choices being grilled bratwurst on buns, fully dressed with options of sauerkraut, ketchup, mustard, pickle relish, and chopped onions; potato salad; sweet corn (on the cob); baked beans; sliced tomatoes; strawberry shortcake. Beer, ice tea and lemonade to drink.

Winter entree choices: Italian sausages slow cooked in marinara served over polenta, chicken tetrazzini casserole, taco casserole, or ham-red bell pepper-zucchini-tomato pasta with pesto and Parmesan. Serve any of these with crisp green salad possibly with fruit, walnuts, feta cheese and honey-mustard dressing; roasted green beans; cherry pie, pineapple upside down cake, or gingerbread topped with lemon pudding for dessert. A nice drinkable wine such as a red Zinfandel would go with any of these main dishes.

However, for Super Bowl food, we’d have chili with ground beef and kidney beans, topped with chopped onions, sour cream and shredded cheddar; cheese and crackers; carrot sticks; brownies for dessert and cold beer to drink.

Kathie

Veteran

In the winter, we’d have Chinese food- my husband lived in Taiwan for a year, back when he was in college, and loves Szechuan style dishes in particular. (He’s the main chef at our house.) Or, if we can find good salmon, a baked salmon/spinach dish. In the summer, fresh caught local seafood, with whatever veggies we picked up at the farmer’s market. And, year-round, lemon bars for dessert, made from the recipe of a southern (US) cookbook, since that’s where I grew up. For beverages, either local beer, picked up at the pub down the street or Washington state wines. Very much a melting pot of the places we’ve lived, and the fond memories we’ve had of meals in all those places.

Anonymous

My husband's barbecued pizza, and a salad. And lots of wine Not sure about dessert - does anyone really eat it anymore? Maybe cookies with coffee.....

Runcarla

Veteran

Summer:

Salmon on the B-B-Q with a mustard/maple syrup glaze
Oven roasted potatoes
A big leafy green salad with fresh herb dressing
Strawberries, shortcake, and whipped cream

Winter:

Pork loin wrapped in bacon
Mashed potatoes
Green beans, Brussels sprouts and/or broccoli with a bacon, maple syrup, and Rye Whiskey glaze
Apple and Pear pie with vanilla ice cream from the local dairy

If you stayed over night, breakfast would be waffles (or pancakes) with maple syrup, bacon, and a fresh fruit compote.

Our town is on a few foodie trails - wine, apple, and butter tart - so a nice bottle of wine from a local winery, and apples would have to feature. Maybe butter tarts from a nearby provincial champion!

We 'do' super Bowl Sunday:

Burgers on the B-B-Q
Oven fries
A big plate of veggies (for nervous noshers) with dip
Beer or home made milk shakes

Maple syrup, bacon, potatoes, salmon are ubiquitously Canadian. I live in an area with farms and a biweekly farmers market and can source fresh May through December. We get some good lamb, but the best is salt marsh grazed Quebec lamb. Yum! There is a gourmet chocolate shop in town, and sometimes I just serve a selection of chocolates and coffee for desert. In summer, the chocolatier makes small batches of gelato. Cheeses are getting more and more interesting lately, as are ciders and craft beers.

@lisap - life isn't worth living without dessert!
@sal - you are welcome to drop in and stay for dinner!

JAileen

Veteran

If it was summer, we’d probably barbeque tri tip, and have lots of veggies from the garden. Then homemade rhubarb pie, with our rhubarb.

If we were to take you out, it would be to the local Basque restaurant, and I would order lamb.

Diana

Veteran

In Boston, I guess it would be New England clam chowder and lobster rolls. Maybe some raw oysters too. And some good local beer. I hope you like seafood!

(Although TBH I would probably just take you to a restaurant for that. My husband does make good lobster rolls though!)

AviaMariah

Veteran

In Eastern Washington State it would be: Summer - BBQed Steaks and/or Salmon, corn on the cob, green salad, beer and wine. Winter - Prime rib, baked potatoes, roasted root veggies, beer and wine.

L'Abeille

Veteran

No question, a lobster boil. If you bring kids we might let them race the lobsters first.

Not everyone likes lobster (DH included) so we'd also have barbecued steaks. Sides would include potato salad, coleslaw, corn, rolls, and lemon butter for dipping,

Since you'd only want to come here in summer, we would walk out on the wharf for ice cream cones afterward (or maybe go to the frozen yogurt place in town). Perhaps followed by a sunset sail.

If we ate out, we would take you to the restaurant on the fishing wharf, where you get a bucket containing lobsters, crab legs, mussels, clams, and corn on the cob.

Ginger

Veteran

In Texas, so the meal would probably be Texas barbeque: beef brisket with bratwurst, maybe also some turkey. With ranch-style beans and fried okra and corn, and a white roll or even just white bread. Dessert is usually cookies!

If I were hosting at home, it would probably be hamburgers on the propane grill outside, with potato chips and onion dip. And cheetos. And cookies.

Angie

(website)

Fashion Stylist

VERY fun read. I love to cook and eat!

In our home in Seattle, you'd get a four course meal tailored to your dietary requirements and taste buds. Two starters, a main, and dessert. But no mammals because I don't eat or cook them. It could be a vegetarian meal too.

In Seattle, the locals would probably serve salmon and crab cakes, with sides. Dessert could be anything.

Angie

(website)

Fashion Stylist

Now I'm starving

Anonymous

I live in a very upscale area in southeastern PA. Many farm to table restaurants. In my nearby town of there are a variety of restaurants i.e. one which serves New Orleans Style dining of creole southern food (setting is in an old church), a couple of restaurants that offer European cuisine, Italian eateries, Indian, etc. There is a lot to do in this town and nearby ones as well.

But if I were to entertain you in my own home I would either serve up a pork tenderloin (either a mushroom or a garlic sauce) with roasted sweet potatoes and fresh veggies or a slow cooker pot roast in a sherry sauce served with pesto potatoes>Desserts depend on the time of year because I use whatever fruit is in season at the local farms and orchards. I get my meat from either the Amish market which is open 3 days a week or a local pork farm - very fresh meat (they also have veal, beef, lamb, plus make their own european style cheese).

In July when my blueberries come in I make a variety of desserts. August is corn on the cob season and the sweetest corn in the world from local farm stands. The fall is apple season and I make a ton of stuff with apples - I am famous for my sour cream apple pie.

I just realized that I live in a great place!

Suz

(website)

Veteran

Like Rachylou, I live in a cradle of foodie-fanatics, so it is hard to imagine an "ordinary" meal.

But....at my house, if you came to visit me here in spring, you'd get Pacific halibut, asparagus, and risotto, with a green salad to follow, and local gelato for dessert. Plus wine.

If you came in summer, we might have grilled salmon, new potatoes, green beans with basil, plus tomato/ feta salad and wine, with strawberry shortcake or raspberries and cream for dessert.

If you came in autumn, we might have roast, grilled, or sheet-pan chicken with roasted potatoes, baked mixed vegetables or roasted root veggies, and wine. An apple or pear crumble for dessert.

And if you came in winter, we'd want to serve you Ottolenghi's baked chicken with oranges and fennel and arak, plus bulgar pilaf, and a winter salad of radicchio and toasted walnuts. Plus wine. With lemon tart for dessert. And maybe a glass of that arak or a small Grand Marnier to finish.

Alternatively, we might make Vij's shrimp masala in almost any season.

Or we might just go out for dim sum.

We could also do vegan or gluten free or kosher versions of these meals with various substitutions or changes.

Anonymous

Good lord, you guys are quite the gourmands. I'm feeling decidedly unadventurous with food. It's the lowest thing on my totem pole.

Irina

Veteran

Well, main thing is what you will not get in our house - meat. We don’t eat and don’t cook it. Summer: lots of fresh veggies with hummus, green salad with herbs and nuts, grilled fish or shrimps and grill veggies. Or may be Mexican veggies.
Winter: grilled and smoked salmon, green salad and my new favorite- mashed potatoes with chives and sundry tomatoes. Or baked veggies. Or skip fish and I’ll cook pasta with mushrooms and nuts sauce. Or whatever I feel like, I like to cook.
Drink of choice: Margarita or cava for summer and Riesling for any time of the year.

Sal

Veteran

Wow thanks for these replies - yum! There are some gorgeous sounding dishes here.....

I will come back tonight when not at work and tell you what I would like to make (rather than the NZ cliche meal I presented earlier)

Sara L.

Veteran

In the summer I would grill chicken fajitas (marinated chicken, bell peppers, and onions) with refried beans. I'd have a bunch of toppings like green chile, avocado, cheese, etc on the table. In the winter, posole (pork stew with hominy) and tortillas. I'd make red chile sauce so you could spice it to whatever level you're comfortable with. Traditionally both those meals would have sopapillas and honey for dessert but I don't like to make anything fried so I'd make a chocolate banana cake with chocolate frosting. Or maybe green chile sour cream chicken enchiladas. I don't make them very often because my oldest is allergic to milk and all my kids complain that green chile is too hot. However, everyone makes them although they're hard to find in restaurants (the green chile sour cream kind - plain cheese enchiladas are ubiquitous).

elpgal

Veteran

I live in a very health-oriented niche area. Dinner would be no grain, low carb,paleo-ish with a grilled meat, crudités and wine. Never any dessert. Even if you bring kids.

On the other hand, if you came over to my house, we would have an olive and cheese platter, carbonated juices, a pasta dish and pound cake with ice cream and berries.

Molly Mac

Veteran

I grew up in the south and on the water. Although I now live in the north and am land locked, I would still whip up a typical southern meal. In the summer, this would be either a shrimp or crawfish boil with spicy boiled corn and potatoes and ice cold beer. Dessert would be fresh watermelon and local strawberries with homemade whipped cream on the side. If you stopped by during the colder months, I would serve a chicken and sausage gumbo, French bread, and a kale and Brussel sprout salad. Dessert would be a bread pudding with bourbon sauce. Stop by any time!

Sal

Veteran

There are some delicious meals here - maybe I will come to dinner!!

I love to make dinner for friends..... including local ingredients. Salmon is great here as are most seafood options and lamb is a NZ specialty of course. I am pretty good at dairy and gluten free options and vegetarian - not so good with vegan dishes though (but learning)

I would love to serve NZ sparkling wine - we have some fantastic ones, or sparkling fruit juices for those that prefer non alcoholic. Jon would insist on making espresso coffee for those who were around at breakfast time.

I loved reading about the specialties.

tulle

Veteran

Mmmm--I love cooking dinner for friends. In Summer we might start (if my husband has been lucky down at the stream) with a local favorite: small smoked trout fillets served with sour cream, slivered onions, and capers. Then, if it's a good mushroom year, grilled chicken and homemade toasted-flour pappardelle with sauteed hazelnuts and chanterelles from the woods around us, and a simple green salad. A good California Pinot, maybe, Desert would be a wild berry tart or peach shortcake with whipped cream, and some very good coffee that we roast ourselves, so it's always fresh. In Winter I love beet salad with blue cheese and walnuts, followed by roasted salmon, broccoli, and potatoes mashed with caramelized onions. A New Zealand Sauvignon Blanc, unless my husband has already opened another of his favorite California reds. Glazed lemon poundcake or apple pie for dessert. And now I've made myself very hungry,

cindysmith

Veteran

Oh, I would have to invite my husband's best friend over to cook some gumbo or jambalaya for us. Texas is known for its BBQ and TexMex but Louisiana's cajun cuisine stole my heart when I lived there and I am fortunate enough to have an honest-to-god cajun who loves to cook for others (especially if I'm going to clean it) as a dear family friend. You come to my house from another country, you are getting cajun food

JAileen

Veteran

Cindy, I used to live six blocks from Louisiana, and our town had an annual crawfish festival. I love all of it, except dirty rice. My fave is crawfish etouffee.

Anonymous

The cliche meal here is seafood of all sorts, but I don't eat or cook it. I'm not much of a cook, but could whip up a pasta with fresh farmers market veggies, hydroponic lettuce salad, fresh fruit, and local beer or wine. Then we can hit the river for some paddleboarding and osprey/heron/ egret stalking

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