4 Delicious Meals for Large Hoilday Gatherings

Are you hosting a large crowd for dinner during the holiday season? If so, we’ve got 4 recipes that are perfect for this festive time of year. They’re delicious, plentiful, and are sure to make your guests feel special.

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

A simple, mouthwatering recipe for roast tenderloin, paired with a savory sauce.

Ingredients

  • 2 center-cut pieces of beef tenderloin (approximately 1 pound each)
  • 1 cup of extra virgin olive oil for coating roasts, plus 3 tablespoons for sauce
  • Steak seasoning
  • 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
  • 2 cloves of garlic
  • Handful flat-leaf parsley
  • 1 cup of pitted Kalamata olives
  • 2 teaspoons of salt
  • 2 teaspoons of pepper

Directions

  1. Preheat the oven to 500 degrees Fahrenheit.
  2. While the oven is heating, coat the meat with olive oil and steak seasoning.
  3. Place the meat in a roasting pan and transfer it to the oven.
  4. Roast the meat for 10 minutes at 500 degrees, then reduce the heat to 350 degrees and cook for 30 minutes more.
  5. Remove meat from the oven and let it rest 10 minutes before serving.
  6. While the meat rests, place roasted peppers in a food processor and add garlic, parsley, olives, salt, and pepper. Turn the processor on and gradually pour in 3 tablespoons of olive oil.
  7. Thinly slice the meat and serve with sauce.

Chicken Marsala

Here’s the ultimate recipe for this classic Italian dish.

Ingredients

  • 4 skinless, boneless, chicken breasts
  • 2 cups of all-purpose flour, for dredging
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup of extra virgin olive oil
  • 4 ounces of prosciutto, thinly sliced
  • 8 ounces of crimini or porcini mushrooms, stemmed and halved
  • 1/2 cup of sweet Marsala wine
  • 1/2 cup of chicken stock
  • 2 tablespoons of unsalted butter
  • 1/4 cup of chopped flat-leaf parsley

Directions

  • Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound with a flat meat mallet, until they are about 1/4-inch thick.
  • Pour some flour into a shallow dish and add a fair amount of salt and pepper. Mix with a fork to distribute evenly.
  • Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
  • Place the cutlets into the pan and fry for 5 minutes on each side until golden. When done, remove the chicken from the pan and set it aside on a plate.
  • When you’re done cooking the chicken, reduce the heat to medium and add the prosciutto to the drippings in the pan, and sauté for 1 minute.
  • Add the mushrooms and sauté until they are nicely browned and their moisture has evaporated.
  • Pour the Marsala in the pan, then add the chicken stock. Let it all simmer for a minute to reduce the sauce slightly.
  • Stir in the butter and return the chicken to the pan. Simmer gently for 1 minute to heat the chicken through.
  • Season with salt and pepper and garnish with chopped parsley before serving.

Simple Roasted Pork Shoulder with Asparagus

A great recipe for beginner chefs. The rich, natural flavor of the pork pairs well with the asparagus.

Ingredients

  • 3 tablespoons of olive oil
  • 3 tablespoons of chopped garlic
  • Salt and freshly ground black pepper
  • 1 pork shoulder, approximately 4 pounds
  • 1 pound of fresh asparagus, with bottom ends trimmed.

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a small bowl, mix together the olive oil, garlic, salt, and pepper.
  3. Using a pastry brush, spread the mixture all over the pork shoulder.
  4. Place the meat into a roasting pan and then into the oven. Roast for 20 minutes, then reduce the heat to 325 degrees. Continue to cook for about 4 hours or until the internal temperature of the shoulder is 185 degrees.
  5. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
  6. While the pork is resting, spread the asparagus on a baking sheet covered in aluminum foil.
  7. Drizzle the asparagus with olive oil and sprinkle with salt and pepper.
  8. Place into a 400 degree oven for 10 minutes, or until the asparagus is fork tender.
  9. Slice the pork and serve with asparagus.

Pomegranate Glazed Salmon

This salmon is really awesome. The pomegranate molasses combines with the salted brown sugar crust for a wonderful teriyaki-like flavor.

Ingredients

  • 4 boneless salmon fillets, skin on
  • 2 teaspoons of brown sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cornstarch or potato starch
  • Black pepper
  • Nonstick cooking oil spray
  • 1/4 cup of pomegranate molasses (see recipe below)
  • Fresh pomegranate seeds and mint for garnish

Directions for salmon

  1. Preheat the oven to 300 degrees Farenheit.
  2. Rinse the fish fillets in cold water and pat dry with a paper towel.
  3. In a small bowl, mix together the brown sugar, salt, and corn or potato starch.
  4. Rub the flesh side of the fillets evenly with the brown sugar mixture. Sprinkle the fillets lightly with black pepper.
  5. Spray a nonstick skillet generously with cooking oil and heat on medium high until very hot. Place the fillets skin side up, flesh side down into the skillet and allow them to sear for 1 to 2 minutes, until a dark crust forms.
  6. When a dark crust has formed, use a pair of tongs to gently turn the salmon and let the skin side sear for another minute.
  7. Transfer the fillets onto a lightly greased baking sheet. Brush each fillet with 1 tablespoon of pomegranate molasses.
  8. Place the fillets into the preheated oven and let them cook for about 10 minutes or until the internal temperature of each fillet reaches at least 125 degrees.
  9. Serve fillets fresh from the oven garnished with fresh pomegranate seeds and fresh mint.

Ingredients for pomegranate molasses

  • 4 cups pure 100% pomegranate juice (bottled or fresh)
  • 2/3 cup sugar
  • 1/3 cup freshly squeezed lemon juice

Directions for pomegranate molasses

  1. Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
  2. Heat the mixture over medium heat until the sauce begins to simmer lightly. Allow the liquid to simmer very lightly for 60 to 80 minutes, stirring every 10 minutes. The liquid is ready when it has a light syrupy consistency and coats the back of a spoon.
  3. Remove from heat. The syrup will continue to thicken as it cools.
  4. After the syrup cools completely, you can store it in an airtight jar or container in the refrigerator for up to 4 weeks.

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