Cajun Night

Cajun night meant a lot of rich, savory foods. We went big on these, and Rachael introduced us to Buttermilk Pie, which I spent the following week eating. This was also our first time having to make up an original meal component, and it came out awesome. Next week: South American!

Cajun Sausage Cups
This one was an original of Rob's! Salty seasoned sausage diced up and surrounded by a dough cup, baked to crispy goodness.

Blackened Chicken w/ Kielbasa rice
Chicken breast covered in a rub and seared, then finished in the oven. Served over white rice fried with kielbasa.

Buttermilk Pie
A custard-like pie that was so rich and sweet you almost can't eat a whole slice. Then you want a second slice.

Chinese Night

So, last week was Jamaican night, and this week is Chinese. As a Chinese-Jamaican, I can't help feeling like I was cheating juuuust a bit. However, I consoled myself with lots of steamed buns, and am feeling a lot better about it. As a side note, I can't recommend the steamed bun recipe enough. If you like these frozen from the store, you've got to try making them - they were easy and waaaay better the the ones I've bought frozen. Plus, you can fill them with anything you want!

Next week, Cajun!

On the menu was:

Steamed Pork Buns (Cha siu bao)
White flour buns filled with savory roasted pork and steamed to fluffy perfection.
(Pork -we used boneless pork ribs instead of tenderloin- https://www.youtube.com/watch?v=o0uWKroQ3IU )
(Dough: https://www.youtube.com/watch?v=mu2Bklayavg)
(Buns: https://www.youtube.com/watch?v=0JLy5ulHMEA)

Pepper Steak over rice
The most tender slices of beef you've ever eaten, in a sweet and savory brown sauce with red and green bell peppers. Served over white rice.

Steamed red bean buns (dòushābāo) and fried dough
Same buns as the appetizer, filled with sweetened red bean paste, alongside crispy-fried dough balls tossed in sugar. (doughnuts: http://suite101.com/article/restaurant-buffet-style-chinese-donuts-a76561)