Okay, okay, okay...I finally blogged. You're probably wondering, "has Cooking Club been dead for eight years?" Well, the answer is hell no. It's been alive and well. So many good recipes flawlessly executed with a casual towel-over-the-shoulder. So many good stories, fire alarms, global cuisines, babies, dogs, travels, learnings...
The sad news is that I just haven't been blogging about them. Blame it on the kids, or the start-up, or the a-a-a-a-alcohol. I'm tired of the side comments. And it's time to restart this thing. Here goes.Date: November 24, 2018 Location: MK's new house in Indy
Theme: Ginger
The set-up: MK moved back to MK. She had completed a kitchen audit and successfully hosted a Thanksgiving. Erin and Sean were nominated, un-nominated, then re-nominated. With ME, Ben and R. J. all within 8-10 blocks of the new house, we had to make MK Cooking Club happen. We did.
Attendees:
- Founding Members: Mary Kay, Martha Ellen, R. J., Ben
- Founding-by-Marriage Members: Allyson, Katie
- Founding-by-Birth Member: Caleb
- Sponsored Guests: Erin, Sean
- Sponsored Guest (no show due to illness, but dropped wine by anyway): Jim
Signature Drink: Moscow Mule (on theme with the Ginger Beer. On point with MK's mugs)Tasting Notes: yum.
Appetizer: Ginger Miso Sweet Pea Spread
https://www.foodandwine.com/recipes/ginger-miso-sweet-pea-spread
Tasting Notes: lots of audible "mmmmms" and promises of "I'll make this again..."
Main
Salad (not pictured, but served with the sea bass)
Tasting note: the heat from the salad + the fish was a perfect combo.
*The Chilean sea bass was sourced via Kona Jack's, and worth the $$$.
Soy Sauce Marinated Short Ribs
Tasting Notes: so, so, so salty, but delicious. We'd recommend marinating for eight hours, then serving with the recommended two (2) tablespoons of sauce instead of the "soup" that R. J. made.
Ginger Lime Baby Carrots
Tasting Notes: pretty good, actually
Dessert
Tasting Notes: the edges were too hard/crispy (according to our British guests), and the cream had no sign of a stiff peak. Despite those two notes, it was a pretty good end to Cooking Club.
**Served at midnight
Post-Dinner Games: "Categories" was back. The women won handily, while the men spent most of the night saying the word "GALAXY" and explaining who Damian Lewis was over and over.
The Official Report Card: Drunk R. J. decided to rate each member's performance for the night. There's some continued debate about the actual rankings, but here's where things stood at midnight...
Next Up: Rumor has it that Italian Night is coming back in January 2019. Stay tuned.
Chilean Sea Bass with Peanuts & Herbs
Tasting Notes: buttery, great topping
*Unanimously voted "best dish of the night."
**The Chilean sea bass was sourced via Kona Jack's, and worth the $$$.
Salad (not pictured, but served with the sea bass)
Collard Salad with Ginger & Spicy Seed Brittle
*The Chilean sea bass was sourced via Kona Jack's, and worth the $$$.
Soy Sauce Marinated Short Ribs
*Served at 11:39 pm.
Ginger Lime Baby Carrots
**note: these were almost NOT made at all. But MK/ME had gone to Saraga to get the special Japanese spice and weren't going to let that go to waste.
***also: has anyone seen the lid to the aforementioned Japanese spice? MK thinks Sean put it somewhere.
Dessert
Molasses Gingerbread Cake with Marscapone Cream
**Served at midnight
Consensus was that the Chilean Sea Bass stole the night, especially with the complementary salad (Ben/Katie replaced the collards with turnip greens--a worthy substitute!). Plus, MK added a subtle Pinot that was perfectly paired.
Post-Dinner Games: "Categories" was back. The women won handily, while the men spent most of the night saying the word "GALAXY" and explaining who Damian Lewis was over and over.
The Official Report Card: Drunk R. J. decided to rate each member's performance for the night. There's some continued debate about the actual rankings, but here's where things stood at midnight...
Next Up: Rumor has it that Italian Night is coming back in January 2019. Stay tuned.
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