Cooking for group events is still something I do for friends, and it is a lot of work, and still rewarding. Those same techniques i use to cook for big events can still be used when cooking for yourself, your family, or your friends and for your own group events. For me, there is no reason whatsoever to go to a fast food purveyor of high fat high sugar low or no fiber meals when anyone can be a great cook and make health and nutritious meals at home in little or no time. My advice to everyone, use your freezer. Make stuff, eat it, freeze the rest and eat it when you need to. It's always better than the slop from the Gilded Arches.
First off, so many people tell me that food that I cook, or food that they buy in restaurants is far far better in flavor than anything they can make at home. Let me let you in on the one big secret that restaurants, well, good quality restaurants do that home cooks don't do. They use spices, and they use a lot of them. And they use fresh ones. If the spices you have in your cupboard have been there since you moved into the house 8 years ago, they don't have any flavor. Good restaurant chefs use so many spices and herbs that they never get old. And they douse their food liberally with them. And they also use a lot of salt. That is one thing that I never cook with. Once you start NOT eating a lot of salt in your food, it really opens up all the other flavors and those can be even more thrilling and exciting to your palate.
Let me give you an example of what I mean. A week ago I cooked a bunch of food for an event for some
Use a lot of spices, your system will love it, and you will soon get away from all the salt.
The next thing I made was a big hit as well. Cheddar stuffed, bacon wrapped meatloaf bites. Again, meat. Not my thing, but I don't cook my food for my friends. I've tried, meatless meatball sandwiches, stuff like
Next came the cheddar cheese. I took 2 pounds of sharp cheddar in block form and cut it into long 3/8 inch cubes about 6 inches long. Those go down into the indentation, and more meat mixture went on top. Press that down and fold the bacon up over the meat loaf. The you can sort of roll it out onto a long piece of foil, seal it up and place on large baking sheets and bake at 350 for about half an hour. This just sets the meat up a bit and makes them easier to handle. Let them cool in the fridge overnight and set up a cooling rack on a baking sheet and remove the foil from the loaf and place it on the rack with the folded ends of the bacon side on the rack. Now bake them in a hot 425 oven for about another 45 minutes to an hour, or until the bacon starts to crisp up on the tops and sides. The above recipe made 5 of these big meatloaves and I served them by slicing into inch and a half slices, about the width of each slice of bacon. Then served with my Honey Bourbon Barbeque Sauce from my Frantic Foods business and everyone loved them. Here's a couple shots of them in the process
You don't have to go that big, but just make all your stuff with lots of spices and stop using the salt.
Don't be afraid to experiment, do fun stuff and above all else, eat healthy.