Chinese Enough, take two! After a false start that had us cancel cookbook club at the last minute, Alex and I were “forced” to eat all 48 Chicken, Corn, and Jalapeño Wontons with Miso Butter ourselves. A brutal sacrifice, obviously, but someone had to do it.
This time around, I made one very simple dish and one slightly more project-y one, both from @eatchofood’s Chinese Enough. First up: Chili Cumin Spiced Pork Ribs. The ribs get rubbed with a generous amount of crushed red pepper flakes, cumin, garlic powder, and white pepper, then take a long, slow roast in the oven until they’re fall-off-the-bone tender.
For dessert, I made the Malty Banana Cream Pie, which layers a homemade crust with sliced bananas and vanilla pastry cream, then tops the whole thing with malt powder-spiked whipped cream. It was delicious, if a little messy!
The full menu is below, and honestly, every single dish is one I’d eat again in a heartbeat – especially that Banh Mi Pasta Salad, which I have not stopped thinking about.
- Miso Pork Meatballs, page 58
- Crispy Brussels Sprouts with Sriracha Mayo, page 136
- Banh Mi Pasta Salad, page 164
- Chili Cumin Spiced Pork Ribs, page 182
- Hot Honey Mayo Shrimp, page 209
- Chicken, Corn, and Jalapeno Wontons with Miso Butter, page 240
- Raspberry and White Rabbit Cookies, page 331
- Pistachio Pear Baked Niam Gao, page 340
- Malty Banana Cream Pie, page 345
