We hosted our dinner club on Saturday night and to make it easy we served potluck. Today I am delighted to share some of my favorite potluck recipes.
We hosted our dinner club on Saturday night and most of my time was spent setting up the table in our backyard. As I was sharing the party set up on my Instagram stories, many of you inquired if I was cooking dinner. Fortunately the dinner was potluck. I made the two main dishes and everyone else brought the rest. It was so good and so much easier!
Potluck Dinner Ideas
Potluck. I am sure you all know what the meaning of potluck is. I was surprised to learn that “Potluck meaning” is a huge google search term. My guess is that people google it when they are trying to decide if the potluck item they want to bring has to be homemade.
- used in reference to a situation in which one must take a chance that whatever is available will prove to be good or acceptable.
“he could take potluck in a town not noted for its hotels”
- NORTH AMERICAN
a meal or party to which each of the guests contributes a dish.
plural noun: potlucks
“a potluck supper”
- NORTH AMERICAN
As far as I can tell “a dish” doesn’t stipulate if the item has to be homemade. Actually, “a dish” doesn’t stipulate if there should be food in it, but I think we can all assume it means “a dish with food”.
Over the years I have figured a way to make Potluck dinners work really well. The key is to help your guests by giving them as much help as you can regarding what they should bring.
Most of the time I send out suggestions to my guests about what they can bring. I always tell them what main entrees I will be cooking first. Then I send out a list which could look something like, “three salads, potatoes or rice, two appetizers and a dessert”. Each guest picks one item and it is easy! Sometimes I might suggest that someone might bring a specific recipe if they have made it before.
On occasions, I have picked a cook book and asked everyone to bring “a dish” using a recipe from that particular cookbook. The two times I have done this, I included a copy of the cookbook with the invitation.
My girlfriend told me about a time that one of her guests was supposed to bring a fruit salad. The guest left a bag of green apples on the front porch. I must say that I think that was absolutely terrible! What do you think?
So don’t be disappointed, but I didn’t take a lot of pictures of the food. I find it almost impossible to take a lot of photos while I am cooking and have dinner guests in my home. I took some of the prep while I was cooking but did not take any of the buffet with the food on it.
I was so focused on getting the food on the buffet that I just forgot to take any photos. Oops.
The Potluck Recipes Menu
- Charcuterie Board
- Fresh Shrimp
- Napa Cabbage Salad
- Cous Cous Salad
- Mashed Potatoes
- Sea Bass with ginger Glaze and Ginger Butter Sauce
- Marinated Grilled Flank Steak
- Chocolate Fudge Cake
The menu for our Dinner Club dinner on Saturday was potluck. I made two main entrees, a Sea Bass with Soy Glaze and Ginger Butter Sauce and Marinated Flank Steak. The appetizers, potluck side dishes, and dessert were brought by the other couples who attended the dinner.
This sea bass recipe is out of this world. I am well aware that Chilean Sea Bass is very expensive. That’s why I usually only serve this on special occasions. You can replace the Sea Bass with Halibut, but that is also expensive. I am going to try it with Salmon as I think it would be really good and mush more affordable.
Sea Bass with Soy Glaze and Ginger Butter Sauce
- 6 tablespoon Soy Sauce
- 3 tablespoon Honey
- 3 teaspoon Rice Wine Vinegar
- 1 ½ teaspoon Cornstarch
- 3 tablespoons of water
- 1 cup dry white wine
- ⅓ cup chopped shallots
- ⅓ cup chopped fresh ginger
- ½ cup heavy whipping cream
- 4 6-to-7 ounce sea bass fillets
- 4 tablespoon chilled butter, cut into small pieces
- Mix together soy sauce, honey and rice wine vinegar in a small saucepan over low heat.
- In a small bowl, mix water and cornstarch until smooth. Add water/cornstarch mixture to saucepan.
- Stir mixture over medium to high heat until the glaze is thickened slightly, about 2 minutes.
- Remove from heat and cool mixture to room temperature. Glaze can be prepared 1 day ahead. If making ahead, cover and refrigerate.
Ginger Butter Sauce
- Combine wine, shallots and ginger in small saucepan over high heat.
- Boil until liquid is reduced ¼ cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes.
- Remove from heat. Sauce can be prepared 1 day ahead. If making ahead, cover and refrigerate.
- Preheat oven to 350.
- Cover baking sheet with parchment paper. Arrange fish on baking sheet.
- If glaze has been refrigerated, bring to room temperature.
- Brush glaze onto fish and bake until opaque in center, about 15 minutes. Remove from oven.
- While fish is baking, bring ginger butter sauce to simmer. Remove from heat and add butter to sauce pain whisking until melted.
- Season to taste with salt and pepper. Spoon over baked fish and serve.
Marinated Grilled Flank Steak
- one large flank steak
- 2 TBL garlic, minced
- 1/3 cup soy sauce
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper
Combine the marinade ingredients. Place the flank steak in a ziplock bag and add the marinade. Chill and marinate for at least 4 hours, or best it marinate overnight.
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I hope you will find my potluck recipes helpful and delicious. I loved making these two recipes so much!
Saffron Israel Couscous with Corn and Sugar Snap Pea Salad
My friend Ann brought this salad and it’s the second time she has made this salad.
We both have the Malibu Farm Cookbook which has this recipe and a lot more amazing recipes too. It’s confusing because this recipe had been published many times and I am just not sure who made it first. Ha!
I am grateful that Ann introduced this recipe to me. You have to make it. It’s just that good!
- 1 box couscous
- 6 cups stock
- Saffron, a pinch
- 3 ears of Sweet corn kernels, sliced from the cob
- 2 Tbls butter
- 2 Tbs extra virgin olive oil
- 1 garlic clove
- 1 lemon, juice and zest
- 2 cups Sugar snap peas, flash blanched (15-30 seconds in boiling water then rinsed in cold water and drained) and sliced thin
- 1 bunch, parsley, chopped
Cook the large-grain couscous in stock or water and a pinch of saffron, per the package instructions.
Cook the corn in butter and 1 tablespoon of olive oil for a few minutes, until it is just beginning to brown. Season to taste with salt and pepper.
Transfer the couscous to a bowl and season with the 3 tablespoons of olive oil, garlic, lemon juice and zest, and additional salt and pepper. Stir in the cooked corn, blanched sugar snap peas, and parsley.
Taste for seasoning and add more lemon juice if needed, because there is no such thing as too much lemon. Serve hot or at room temperature.
Napa Cabbage Salad
My friend Lori made this amazing salad and I even ate some for dessert (I don’t eat dessert and I have learned that salad is a good replacement). Lori told me that you can buy all of the ingredients for the salad at Trader Joe’s which makes it incredibly easy! This salad is another one of my favorites. I just love it!
- 1 head Napa cabbage, finely chopped
- 1 bunch green onions, chopped
- 1 (3 ounce) package ramen noodles (do NOT use season packets --- put noodles in a Ziploc and break up noodles to smaller pieces.)
- 1.5 T sesame seeds
- 3/4 cup slivered almonds
- 1/8 cup rice vinegar
- 3/8 cup vegetable oil
- 3 T white sugar
- 1 tablespoons soy sauce
1. Cut the whole cabbage in half lengthwise, then cut each half three times lengthwise, then slice it across in about ½-inch slices. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Make the crunchies: Mix the ramen noodles, sesame seeds and almonds into pan. Cook on Med-High heat. Keep stirring until toasted, brown, about 10 minutes. Cook until they are crunchy and brownish.
3. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
4.Combine dressing and cabbage immediately before serving. Then add the crunchies. Serve right away or the crunchies will get soggy.
Balsamic Air Fried Brussel Sprouts
I made these as a last minute direction when I realized the dinner menu needed some vegetables. They are so easy to make and they are so delicious.
- 1 pound Brussels sprouts
- 2 tablespoons of olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
I wish I could do a better job explaining how wonderful this evening was. It was amazing.
Frequently Asked Questions
What does potluck exactly mean?
Potluck is defined as “a meal or party to which each of the guests contributes a dish“. It does not specify that your “dish” has to be homemade so take that with a grain of salt. I think you can take whatever you want.
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