Mardi Gras Menu for Supperclub

Due to busy scheduling for February, we had our supperclub early this month.  Kim patterned her menu after Mardi Gras so she prepared a spicy jambalaya.  She stated that she cut the rice portion by more than half and it was great to have with the zucchini corn bread and the chicory salad.


Janet rounded out dessert with a banana pastry.


The corn bread was really easy to make but the stirring of the mixture took some serious muscle.  I think it looks a bit strange with those 5 slices of zucchini on the top.

The jambalaya was very tasty with bites of the bread which was served together.

Amy stated that her first batch of dressing used fine salt which made it way too salty.  So she made another batch with coarser salt.

The dessert was made with the bananas on the bottom and the pastry on the top.

Kim flipped the entire dish upside down and we served the dessert with the bananas on top.  Janet forgot to bring the vanilla ice cream but the tart was good without since it was warm.

It was a great dinner as usual.  Next meet up will be comfort foods - there was talk about short ribs and garlic mashed potatoes!