Because there where quite of few people participating in last week’s Supper Club, Kim suggested the idea of another Supper Club menu, similar to the Supper Club Challenge. As always, Cooking Light did not disappoint us with their Memorial Day menu (I know, Memorial Day is in May but we wanted a summer menu and this one sounded the best).
Appetizer: White Bean and Bacon Dip with Rosemary Pita Chips. Now this was a very delicious bean dip and I loved the homemade pita chips. The only thing I wouldn’t have minded was more bacon, one can never have too much of it.
Entree: Spice-Rubbed Flank Steak with Spicy Peach Bourbon Sauce. The steak had a lot of flavor to it and I love how the sauce was sweet and spicy at the same time.
Side Dishes: Sweet-Spicy Cumcumbers over Tomatoes. The name just says it all, it was sweet, it was spicy. A definite staple to a backyard barbecue. And I tell you what, I had it a few days later and it tasted even better.
Succotash Salad. I’m a fan of any type of corn salad and this dish was fantastic. I’m not really a lima bean sort of person so I think next time when I make this dish, I’ll only put half of the lima beans in or omit them completely. The dressing on the salad was tangy and flavorful without being overbearing. This dish even tasted great when mixed with the other side dish.
Corn and Smoked Mozzarella Mashed Potatoes. Technically, this dish was not on the Memorial Day menu but creme fraiche could not be found at Dierbergs so Monika chose another potato dish. Okay, I love corn, I love mashed potatoes, this is the best of both worlds! And now you can see why the succotash salad works well when you mix with the mashed potatoes. Corn, corn galore!
Dessert: Buttermilk-Apple Coffee Cake. Another recipe that was not part of the menu due to the fact that none of us makes ice cream. Kate chose this recipe because she’s always up for cooked apples and it still complimented the rest of the menu.
So, hooray to all of us for executing another Cooking Light menu with huge success.