Sunday Supper Club

A few months ago we were invited to dinner at some friends house. I am sure they were looking forward to little more than some good company over pizza and a glass of wine. But being the hospitality minded person I am I offered to cook for the four of us. I figured I would take the oppritunity to get creative and work out some culinary cramps. After all, cooking is my Yoga.

Our first dinner was simple enough. Asaigo and Swiss Chard stuffed pork chops with roasted red potatoes and a veg I don't recall. Apparently it was satisfying enough that they recommended we do this on a regular basis. Not wanting to keep it exclusive we decided to invite others. Posse peeps got top billing but we decided to keep the numbers small since I experienced cooking for the whole group at the lake house last year and that was quite the production.

Since then we have had a handful of other dinners featuring smoked Mahi Mahi and blue cheese grits with beef tenderloin tournedos and port wine reduction over sauteed greens, Pumpkin and chicken risotto, Braised beef short ribs with roasted winter veggies etc. The host couple always provides a wonderful and functional venue and the other guests bring the wine for the evening. I love this tradition because it involves good friends getting together over food and wine and I never seem to cook better than when I am with them. I am my own harshest critic but have yet to let myself down at supper club.

That being said we have another edition tomorrow night. As long as the weather holds we will be dining al fresco so I decided to lighten up the menu a bit. Tomorrow we are having:

Achiote and Chile Pasilla marinated chicken done roulade style with Seranno ham, Manchego cheese and fresh sage. Spanish Saltimboca almost.

Fire roasted corn and poblano salsa

Horseradish and Bouchant spiked mashed potatoes.

I have never done the chicken before so I will let you know how it turns out. Pics and reviews will follow.