It was my our turn to host The Supper Club. For those who like to cook supper club is way to share all your favorites.
Our group at this time was made up of some exceptional cooks. Some of our guests cook professionally so we knew whatever we made had to be fabulous.
We started with some appetizers that included homemade white bean hummus, vegetables, olives, assorted cheeses, and meats. Oh and goldfish crackers that are a staple in the diet of my youngest dinner guest lol!
I marinated six pork tenderloins three different ways. First was a marinade of garlic olive oil herbs and vinegar. The second was a marinade made up of barbecue sauce, soy sauce with brown sugar, garlic, and olive oil. Lastly, the third was a marinade of stone ground mustard, white sugar, white wine, olive oil and white wine.
While I was waiting for the pork tenderloins to cure in all of that goodness, I decided to marinate my asparagus also in a bit of olive oil, salt, and pepper.
My husband makes the best Saffron Prosciutto Risotto I have ever tasted so I gave him that task to cook. (I hope to post his recipe on the site soon and when I do I will add a link to this post, I promise).
We had two children in the mix and two vegetarians so a second pot of risotto was added we made it with vegetable stock and omitted the prosciutto.
The Chimichurri sauce was so fresh. You see, I have this little herb garden. I selected the items that would compliment each other so parsley, cilantro, and, mint. I mixed this up with a pinch of sea salt and olive oil and voila, we had a Chimichurri sauce that was bright and inviting. It totally elevated the dish.
We finished off the evening with my husband’s famous Buttermilk Caramel Cake (most people claim it is the best cake they have ever tasted and I agree).
All and all the Supper Club was a big hit, thanks to friends who lent a hand during the process and special thanks to our chef friend, Dan who gave us a gift of a special carving knife! It is a Henckels and will be in my knife collection forever.
If you would like to know more about the knives we have and what we recommend, visit the Love of Food store on Amazon.
