Impromptu Celebration Dinner

With the luck Dave and I have, it would only make sense that the week before I am to start my new hours to match his, he gets an interview for a new job whose hours match mine now. If it wasn’t for bad luck, we’d have no luck at all.

However, I can’t pretend this opportunity is a disappointment. This job would be a step up for him in so many ways: better hours, shorter commute, and more vacation time to name a few. Luckily, we had just the meal to celebrate: Bleu Cheese Stuffed Pork Tenderloin, Mushroom Risotto, and Lemon Dill Green Beans.

Dave had designs on dinner the night before when he took the pork out of the freezer to thaw.  Unlike me, he has mad skills when it comes to cutting, deboning, and filleting all cuts of meat and poultry.

009

He whizzed up a bleu cheese filling with some pinot grigio to fill the filleted tenderloin and spread it evenly on the two pieces.

010

Then wrapped them up with string as neatly as a package ready to post.

012

He seared the pork in a pan on the stove before moving it to the oven to finish cooking.

014

Also unlike me, he kept a meat thermometer in the pork the whole time it was the oven, so he could pull it just when it reached 140 degrees.

While the pork was in the oven, I took charge of the mushroom risotto while Dave prepared the green beans.

015

Risotto is well worth the time and patience it takes to cook….I could have eaten the entire serving myself!

016

Dinner is served.

Green beans are not my favorite vegetable. Given the choice, I’d take broccoli any day. But these green beans were fabulous. Dave cooked them to perfection with just the right amount of crispness.

Lemon Dill Green Beans

  • 1 lb green beans, trimmed
  • 4 tsp chopped fresh dill
  • 1 tbsp minced onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp whole grain mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper

Brinch an inch of water to boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook to crisp-tender, about 5 to 7 minutes. Remove from heat.

Meanwhile, whisk dill, onion, olive oil, lemon juice, mustard, salt, and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

Recipe adapted from: Eating Well

*****

So we don’t have the best of luck. At least we can cook. Now that’s something to celebrate.

Advertisements

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s