If you’re really worried about the sugar part, you said your stipulation was refined sugar. Why don’t you just use unrefined sugar (like Sugar in the Raw or muscovado) in the rub instead? Piloncillo, found in Mexican groceries, would also work well, and has a brown sugar like taste to it (as does muscovado.)
Lasagna, garlic bread and a nice green salad. The advantage, beside getting to eat yummy lasagna, is that you won’t be slaving in the kitchen last minute but will be able to schmooze with the guests.
Flan.
Hey, Leaving Normal was one of my favorite movies!
Cold cereal and powered milk.
“Sorry, this is all I can make with my current salary”
Brian
Reservations.
Ba-Ding!
Steaks
Baked potatoes, corn on the cob.
In addition to the food, don’t forget that you have to impress the boss with the right china and wineglasses. And the dining room chairs…you have to subtly steer the boss away from the wonky chair with the wobbly leg.
I’d suggest making whatever it is you make that tends to be most popular. My fiance’s chili is very successful whenever he makes it and he gets requests for it very often. If we have guests coming for dinner, he makes chili and I bake fresh bread and some kind of dessert. Served with a salad and toppings for the chili it always goes over very well.
So - go with what you’re best at.
Pork tenderloin is usually a safe option that can feed a lot of people. Pair it with red roasted potatoes (soooo easy) and a nice salad.
I’d do steaks, a big salad, and a starch. Get some good red wine to go along with. Then a nice dessert with good coffee. Quick and easy.
I make a pretty good chili, but I’d be reluctant to make it for guests if I didn’t know their preferences for spiciness. Plus, if they’re from a different part of the country, they might have very different notions of just what “chili” is.
If I were in the OP’s shoes, I’d probably break out my recipe for Too Much Lasagna.
Thirded. Keep it simple. Coq-au-vin, chili (with an additional spicy sauce), lasagna, indian curry, roast chicken, beef bourguignon. Don’t forget you’re allowed to buy complimentary dishes, it doesn’t all have to be freshly cooked.
Is this to be a sit-down dinner or an evening BBQ or is it up to you? Has your husband broached the issue of alcohol - are your guests driving or using taxis?
For the food, you might consider Coronation Chicken.
Prime rib, it’s one of those “ooh, ahh” type dishes, and always “feels expensive.”
It’s easy to cook, carve, barely any waste, gravy is a snap (and SO GOOD!)
Hot-hamburger type sandwiches are a happy medium between “kid’s food/finger food” and ritzy-high-class fare.
Best BBQ’ed, but any way you cook it is golden, and it’s damn near impossible to screw up. Medium-high heat and time. Seasoned or unseasoned. Lately Madam Bays has been most vocal about her appreciation for a spice rub of salt, pepper, garlic&onion powder, and “all purpose seasoning” consisting of parsley, oregano and one other.
Goes well with almost any side.
Oh yeah, it’s friggin’ delicious, too!