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| Not economical but buy wild Alaskan salmon fillets. Lay out on foil and thoroughly baste it with olive oil and butter prior to cooking. Can add salt and rosemary for additional flavor if needed. Wrap it up good in the foil to cook on grill. No idea how many fillets might be needed for 30 or more people.
You could pan fry chicken breasts on grill. Start with raw, lean boneless chicken breasts. Trim off any fat and unwanted things. For a pound of chicken breast mix a half cup or less of water with a teaspoon of corn starch. Lay prepared breasts in a container suitable for immersing in velveting mixture. I usually add some reduced fat milk and olive oil stirred in with the water corn starch mixture to soak breasts in. Would be best to soak breasts for couple hours or more in a container in refrigerator prior to cooking. Make sure the breasts are submerged and thoroughly coated. What you end up doing may differ from my techniques. After soaking the prepared breasts I lift them out and blot the velveting off the flat sides with paper toweling. Lay breasts in a larger container and coat them well with olive oil. You can use the leftover oil in the container in the frying pan.
For each pound of chicken I mix 1/2 teaspoon of each of the following seasonings in a container to pour out on and coat all sides of the raw chicken:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/4 teaspoon or less of chili powder **(chili powder is optional as is the cayenne pepper. Can substitute black pepper if you prefer. Go lite on chili powder as it will turn bitter if greater amount is used.)
1/2 teaspoon salt or less. (I use less salt than this but some want more)
** If you prefer more spice can add cayenne pepper in small amount to seasoning mix
**If you want can substitute fresh, squeezed or crushed garlic cloves for the garlic powder
Thoroughly coat the chicken breasts with olive oil and then sprinkle on the seasoning mix on all sides before placing in a hot frying pan coated with olive oil. I cook over medium heat and turn the chicken breasts as it cooks. For whatever reasons I prefer to cut the boneless breasts lengthwise in the pan with a sturdy flat steel spatula. I cut them lengthwise with steel spatula after they are almost entirely cooked. After both flat sides are cooked I use tongs to grasp the breast cutlets and lay them face down on the newly cut edge in the pan while still cooking. Making sure to spoon the olive oil in the pan over the chicken as it cooks. Can add butter for more flavor if desired. If you carefully scrape the pan while the chicken is cooking it will minimize the seasoning from burning in the bottom. This is one reason why no more than medium heat or less works better. Keeps you from overcooking it. Scrape and place the seasoning on bottom of pan on top of the chicken. After it is thoroughly cooked, place chicken on plate and pour seasoned olive oil mixture in pan onto chicken. Doing all this for 30 to 40 people will be time consuming but very delicious. Serve tomatoes or a simple garden salad. Can bake potatoes or cook grilled French fries made from scratch. How about some grilled asparagus coated with olive oil?
You might try the chicken at home on the stove in a pan first and see for yourself how delicious it is. Juicy and full of flavor. If you like spicy add cayenne pepper seasoning to the seasoning mix. Use restraint on how much is added.
Edited by Mr Green Jeans 8/14/2024 13:11
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Suggestions Needed for Main Dish Cooked Outside
