Supper Club: April 29, 2009

Appetizer: Spicy Orange Hummus. If you’re used to the hummus that you buy in the stores, this recipe is not the same. The spices kick you in the face. I’m thinking that real homemade hummus uses quite a few more spices than the bland, store-bought kind. So, be ready for very flavorful dip when you make this.

Entree: Char Siu Pork. Now, I grew up eating char-siu bao (barbequed pork buns) and so I was very intrigued when Kim picked this recipe. I mean, it does have a lot to live up to. The pork was delicious but I noticed that the flavoring was not as pronounced in this recipe as I am accustomed to. There was the faint taste of the char siu but not enough, at least for me. I will have to keep this recipe and see if there is any other way to enhance the flavors of this dish.

Side Dish: Stir-Fried Broccoli with Oyster Sauce. This is a great dish to pair with with Char Siu Pork. The sweetness of the pork is balanced out by the mildness of the broccoli. I went ahead and steamed the broccoli instead of the boiling them so that less water is added to the stir-fry and it gives a nice vibrant color.

Dessert: Cinnamon Streusel Coffeecake. Katie was in a streusel mood so she chose this recipe. There is nothing but good things to say about a cinnamon streusel coffeecake. If you like cake and you like cinnamon, then you’ll be happy with this cake. I think Bob had it for breakfast for the next three days.

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