Thanks to everyone for entering! If you didn’t win, don’t fret – there will be another Maxwell and Williams giveaway coming up in the next few weeks!! You’ll just die furiously happy. (Click the above link for a sneak peek!)
Have a great weekend, everyone. And don’t forget, hug a service member.
Who says that fancy ass dinners have to be difficult or overly expensive? Not me! (Though my notoriously cheap fiance would beg to differ.) Moving on.
On some big night where your hunny will don a pair of trousers one notch to tight and you take ratchet up the hotness with a pair of heels that never got broken in – you sit down at dinner, scanning the menu of some restaurant with low lights, over priced wine and market priced lobster that you know means it’s $53 for a 4 ounce tail and all you get out of it is a huge bill, nary a wine buzz because you didn’t want to drop the moolah for another glass and sore feet.
Mood killer. C’mon date night – what’s a girl gotta do to catch a break here?
Well, I’m going to blow the lid off this one and show you a recipe that you (and even your hunny!) can make for a just the two of you, drinking all you want of a wine you actually like (that was even on sale at the store for $8.99 *Score!*) and get down to all that romantic schmoopy business that a date night is really supposed to be about.
And since date night is supposed to be about all things romantic, and not slaving over a hot stove, this is a one pot meal that is stove to table in 30 minutes. Seriously? Seriously. I don’t kid about date nights.
With a perfect portion of asparagus, a dollop of curried pearl cous cous and a steamed lobster tail – you’ll have your hunny swirling you around the living room in no time. Or at least after cooking for you and throwing an epically tasty date night – he should be twirling you around the living room. C’mon, man! Woo her!
Curried Cous Cous and Steamed Lobster Tail
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
2 Lobster Tails - about 4 oz.
1 cup Pearled Cous Cous
1 tsp Curry
1/2 tsp Paprika
1/4 tsp Pepper
2 Tbsp Olive Oil
2 cups Chicken Broth
10 spears Asparagus, cut lengthwise into halves
In tajine or large saute pan with lid, pour in pearled cous cous. Whisk cous cous, olive oil, chicken broth, curry, paprika together and bring to a boil. Turn down and let simmer for 5 minutes.
Add asparagus spears around the edges of the pot to steam/simmer. Continue to cook. Stir cous cous to make sure it is cooking evenly.
Take two lobster tails and flip over. Using sturdy scissors, cut the underbelly of the lobster, opening up the cavity. Sprinkle with pepper. Place lobster tails, slit side down, on top of the cous cous, cover and let steam until shells turn red. About 15 minutes. Add more chicken broth to the pot if the cous cous is beginning to dry at all. It will get absorbed into the cous cous, so don't worry.
Test the asparagus with a fork to ensure they are tender.
When lobster is bright red, turn off heat and remove entire tajine or saute pan from heat. Place lobster tails on cutting board and let rest until you can handle them a bit more easily. Flip them over and pry them open. Using a spoon, run it along the sides of the meat to dislodge it from the body. Gently pull it from the shell.
To plate the dish, place asparagus onto plate, top with cous cous, add lobster shell to the top of cous cous and then gently top the lobster shell with the steamed meat.
Original recipe from Megan Pence
Now – for the Giveaway! Maxwell and Williams is a company originating in Australia just making it’s debut in the USA. They pride themselves on using a wide variety of materials in their products, from ceramics, to glass, acrylics and stainless steel. And along with this move to the US, they are now licensed with the Ralph Lauren company. Whoa! My introduction to M&W came by my dad who adventured down under for work and came back bearing a white classic casserole dish for me to which I immediately fell in love. The clean lines and white ceramic just did a number on me.
With such a diverse cooking line, I was immediately intrigued by the tajine which has roots back in Northern African cooking. M&W has taken the tajine from earthenware stew pot to an updated do-all-the-things miracle worker. This tajine goes from stove, to oven, to microwave and freezer in a blink. And…and, it’s dishwasher safe. The non-stick coating handled this cous cous like a champ and the conical design made sure that all steam was circulated and expedited the cooking process. I was intrigued and left with my mind blown.
And if nothing else, it sure is a conversation starter!
Maxwell and Williams has graciously offered to give one away to a lucky reader to help in their new US campaign. I have a feeling this is the start of a new obsession. I hope you’re ready.
Tell me – What would you cook in this tajine if you won?
Like Maxwell and Williams on Facebook, leave a comment telling me you did.
Follow M&W on Twitter, leave a comment telling me you did.
Tweet about the giveaway with – “I want to win a tajine from @mw_usa and @CountryCleaver so I can cook #allthethings http://bit.ly/KrByxn” – Leave a comment with the tweet link.
Like WBACC on Facebook, leave me comment sayin’ so.
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Good luck, everyone. You’ll be the rockstar of your kitchen with this and your hunny will sweep you off your feet. Especially if you tell him to do the dishes and he just has to throw this in the dishwasher. He’ll love you for not making him scrub another bloody dish, at least for one night.
*Fine Print* Maxwell and Williams sent me this tajine to review. Reviews and recipes are my own. It’s fabulous and I stand by it. The giveaway will end on Friday, May 25th. The winner will be contacted via e-mail and announced on this post. The winner will be chosen via Random.org and Maxwell and Williams will send the winner a tajine. Over and out!