Hurrah! After two very successful and fun preview nights, we felt more than ready for our official Mi Casa-Su Casa Opening Night. When I announced the date of our Opening Night, the meal booked out in less than 24 hours. I was overwhelmed and really looking forward to launching this venture with a houseful of brave and adventurous guests.
I’d just received a shipment of colourful and bright napkins from the USA, so I set a happy and vibrant table to match. Bright yellow flowers and cobalt blue water glasses seemed perfect with the warm Sydney-spring breeze that was blowing in from our balcony. We were ready!
Menu planning for Opening Night was so much fun! I veered away from old-school Southern food a bit to include a few of our personal favourite modern American foods. And, since it’s football season (American football! Gridiron!) at home, I got really excited about adding buffalo chicken tenders to the menu. At this time of year in the States, we’d be rocking up to a different bar every weekend to sip beer, watch football and eat finger-lickin’ buffalo chicken wings. It’s an all-American autumn tradition, and I was so excited to share that flavour of home with our guests.
Our main course was a Southern-style classic of pulled pork shoulder with homemade BBQ sauce. The pork was cooked for more than 8 hours, until it basically melted into a massive pile of porky strands. I served the pork with a hash of smoky chipotle black beans and roasted sweet potatoes, a side of tangy and creamy coleslaw with buttermilk dressing and crunchy rounds of skillet cornbread to mop up all the saucy goodness.
I rounded out the meal with my new favourite dessert… sour cream and blueberry pie with a pecan praline topping. A perfect mix of creamy and fruity and crunchy, this pie seemed very popular with the guests and even Andy (who is not a dessert lover) gobbled up a piece once we’d served the guests!
After dessert, we poured ourselves a couple of well-deserved glassed of wine and joined the guests at the table for a chat. Such nice people! One of the reasons we’ve started this supper club is to meet new people who share our love of good food, and we certainly had a tableful of friendly, funny diners!
As of right now, we’re fully booked until the new year. But, don’t worry! I’ll start organising some January and February dinners soon. If you’re interested, drop me an email at email@example.com and I’ll add you to a list. We’d love to have you!
And, if you can’t wait until the new year, here’s the recipe for the coleslaw with buttermilk dressing to keep you going. It’s picnic season in Sydney and I promise you’ll be very popular if you bring this coleslaw to your next gathering!
Coleslaw with Buttermilk Dressing
1/2 green cabbage, finely chopped into ribbons
1/2 purple cabbage, finely chopped into ribbons
2 carrots, peeled into thin ribbons (use a vegetable peeler or a mandoline)
3 spring onions, finely chopped
For the dressing
1/2 cup buttermilk
1/2 cup sour cream
3 tbs mayo
2 tbs Dijion mustard
salt and pepper
Combine all of the ingredients for the dressing in a clean jar and shake well. You might need to stir it up with a fork as well in order to incorporate all the sour cream.
Place all the vegetables in a large bowl that leaves you plenty of room to toss the veg with the dressing.
About 30 minutes before serving, toss the dressing with the veg. Serve cold or at room temp in a pretty bowl.