Miniature Things: In da Club

Recently, the Mister and I joined a Supper Club. It's something I've been intrigued about for quite some time. The basics of the club are such: 1)assemble a group of about 5 couples (8-10 people fit comfortably at one big table) 2)the host couple picks a theme 3)the host couple prepares the main course 4)the other couples randomly draw from other courses of dessert, sides, drinks, etc. We meet on the third Tuesday of every month and so far, it's turning out to be a smashing success. For January's inaugural meeting, I made spicy greens and cornbread for our dinner honoring Martin Luther King, Jr day. This month, our hosts chose a South American theme. I was nervous, but decided to try my hand for the first time at ceviche and jicama salad, both Rick Bayless inspired.

Prepping the talapia

Fish cooking marinade

Overall, making the ceviche was pretty darn easy. Make some fresh citrus marinade, cut up some fish, mix, mix, and let it sit in the fridge. Once it's cooked (~4 hours) chunk up some avocado, stir it all together with some fresh chopped cilantro, then lay it in a lettuce lined dish. Easy peesy!

Finished ceviche!

The Jicama salad, was only slightly more complicated than the ceviche. I had never seen nor purchased a jicama before, but thankfully, I was able to find one no problem at my local Meijer. Jicama kind of looks like a big potato! I got to work peeling and slicing it, then added some cucumber, some sliced radish, some orange segments and some seasonings while my red onions picked.

I own you Jicama

Grinding some spice & final prep

Finished Jicama salad with pickled red onions

Dinner was, in short, amazing. I'm constantly impressed with the cookery skills of individuals in our club! From the homemade chicken and green chili pupusa's, to the stuffed mashed potato street food, to the Yucatan cheese balls, to the alfajores with dulche de leche, not just one but two Chimichurri's and even the wines from Chile and Argentina, everything was delicious and my growling stomach beast was satiated. If you're interested in a different take on the evening, Stephanie wrote her own lovely review of our dinner here.