Dinner Dance Night

It was last minute on a Friday night when my husband and I, itching to put on our dancing shoes, decided to try out a dinner/dance event at an area hotel.

I knew we were in trouble when the eager young hostess greeted us and shouted, “whatever you can see, you can eat!” I don’t even know what that means. But my weirdo/borderline creepy alert sensor kicked into high gear immediately. My husband and I glanced at each other, eyebrows raised, and tiptoed around the corner and into the “dinner/dance” area of the very small hotel.

Let’s just say the scene was far from the fantasy in my head. So far removed, in fact, that I was as disappointed as a desperate-to-be-wed girlfriend on the receiving end of a small velvet box that contained a Pandora charm rather than a diamond sparkler.

My Vision: White linen tablecloths and candles (tealights at the very least for goodness sake).
Reality Check: Flowery vinyl tablecloths, paper napkins and centerpiece bowls filled with candy conversation hearts.

My Vision: Romantic lighting, glossy furniture and chandeliers reminiscent of a swanky speakeasy.
Reality Check: Rickety tables, uncomfortable metal folding chairs and a knickknack-filled room reminiscent of grandma’s covered sun-room. With a big messy kitchen clearly visible.

My Vision: Ok, I wasn’t expecting a sit down dinner with white-glove service, but come on, I was expecting at least a carving station, a fresh green salad and a glass of red wine.
Realty Check: Kitchen counters piled with random plates of food (Ah, now I understand the “if you see it you can eat it” bit). Limp shrimp cocktail. Blocks of cheese. Baby carrots. Gray meatballs in broth. What appeared to be boiled chicken. Oh, and an oddly sweet warm white wine on offer.

My Vision: Sweeping dance floor, big band music, couples doing renditions of the Waltz, Rumba and Foxtrot on the gleaming hardwood floor.
Reality Check: Old wooden floor marred with an accident-waiting-to-happen raised electrical socket, 3-piece twangy band of sorts, the rare couple doing a stand and sway.

Clearly my romantic notions that conjured up visions of New York City’s The Rainbow Room far exceeded the reality that was the Peralynna Inn in Columbia. I do give them credit for trying, but whatever the event was, it was NOT a dinner/dance. I suppose they did attempt to feed people, but it was nearly impossible to dance to a band that didn’t play dance music. And my husband and I will dance to ANYTHING. We have danced to bad karaoke. We have danced on the horribly uncomfortable Chattahoochee at an outdoor pool party. We have whipped out a Foxtrot in between tables at a restaurant. We have danced when there IS NO DANCING. So when I say the music did not inspire anyone to “get jiggy with it,” I am not kidding.

We would have left immediately after eyeballing the scene, but we were expecting friends. Thankfully, they were great sports about the whole event and the evening was worthwhile as we had the opportunity to catch up with them. Clearly, however, we’ll be getting our dinner and dance kicks elsewhere.

A Meal From Marrakesh

Lamb to me has always tasted like hoof. A dirty hoof at that. Recently, however, I have started to enjoy lamb, although I am not sure what that says about my palette. Apparently, I now dig hoof.
So, with my new-found interest in lamb, I gingerly went forth with a very Moroccan-inspired lamb dish Sunday night — lamb tagine with chickpeas and apricots.  I am now a lamb lover. The standout of this dish is the sultry, tantalizing sauce that perfumes your house (and quite frankly, all of your clothes and hair) with a bevy of warm spices — cinnamon, cumin, ginger and cardamom, just to name a few. I can only imagine how the scent might compare to the  heady aromas that linger in the markets of Marrakesh. Quite frankly, I was ready to go out and buy belly dancer pants and finger cymbals. But that’s a whole other story.

This truly was a delicious dish, one that my husband immediately pronounced as worthy of a remake.
I followed the recipe almost exactly except for one simple alteration to lighten the dish: I poured out most of the rendered lamb fat after browning the meat and before adding the remaining ingredients. The result? A silky sauce sans grease.
Another highlight of the dish was the couscous, which was a big surprise to me. Normally I find couscous dull and not worth the calories, but not this time. I found an Israeli whole wheat toasted couscous that was chewy, nutty and beautifully complemented the dish. I could eat a bowl of this couscous topped with berries for breakfast.

Israeli Couscous

Israeli Couscous

I urge you to try this recipe, even if you and your palette haven’t quite yet figured out where you both stand on lamb. Just get yourself a rockin’ pair of finger cymbals first.

Weekly Menu — 2/9/2013

Week of February 9th

Saturday:
  • Dinner with dear friends at their home. I am told we will be enjoying duck — quack! Although I won’t be cooking dinner tonight, I will spend some time in the kitchen today making rubs, sauces and marinades for the upcoming week. 

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Sunday:

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Monday:

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Tuesday:

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Wednesday:
  • Leftover lamb Tagine
  • Greek salad

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Thursday:

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Friday:
  • We are off to Vegas baby! The next menu will be up when we return. 

Pork Tenderloin with Allspice Dry Rub

Simple but fabulous! Another winner from Julia Child. Although this doesn’t need a sauce, I often like to serve it with plum chutney or roasted grapes. This time around, I will try a roasted lemon-shallot chutney.

Ingredients:

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press.

Preparation:

Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.

Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.

For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.

For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Roasted Cauliflower

Don’t be afraid to try the garlic with this dish. Whole, roasted garlic cloves have a very sweet, mellow flavor.

Ingredients: 

1 to 2 heads of cauliflower, separated into florets

1 to 2 TBSP olive oil

Freshly grated Parmesan cheese to taste (optional)

Several whole garlic cloves, peeled (optional)

Kosher salt & pepper to taste

Preparation:

Preheat oven to 450 degrees. Toss all ingredients together except the cheese. Spread in one layer on a cookie sheet and roast, stirring occasionally until tender and starting to caramelize, approximately 30 minutes. If using cheese, sprinkle over cauliflower and return to oven to finish roasting, another 10 minutes or so. Enjoy!