Supper Club: April 16, 2008

Since it was such a beautiful day and Monika made a special request for it, we decided to make kabobs on the grill for dinner. Now, who doesn’t love barbecue?

Appetizers: Bruschetta I LOVE bruschetta! Katie says that you can’t mess it up so you must make these. But she will give you the stink eye if you pronounce it wrong. Lesson of the day: Bruschetta is pronounced with a hard “k” sound, so phonetically it is “brus-ketta.”

Entrees: Kielbasa Apple Kabobs and Sizzling Beef and Vegetable Kabobs Kim wanted to be ambitious and decided to try two kabobs, one savory and one sweet. At first, I was a bit hesitant on the apple kabob but once I tried it, it was delicious. I would have never thought those would all work together. She actually used turkey smoked sausage because it was better for us. The beef and vegetable kabobs were also very good, big fan with the asparagus.

Side Dish: Rosemary Grilled Potatoes This dish complements any barbecue and so easy to put together. I don’t really follow the measurements on the recipe, I just kind of throw in the ingredients, shake it up and put them in the foil pouch.

Dessert: Raspberry-Mango Crisp This is such a light dessert and a great way to end the dinner. Monika used frozen cubed mangoes (so much easier) and you must invest in a pastry blender if you are inclined to make crisps. Definitely have to serve it with a scoop of vanilla ice cream, it brings down the tartness of raspberries. One suggestion is to double the crisp because that’s the best part.

And I must give props to my husband, who slaved over a hot fire to bring us these yummy kabobs. See, I didn’t forget about you, honey!

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