Come Dine With Me- Part 2

It’s dinner party day, and I am pumped. I’m in this to win this! That thousand dollars is mine!( Oops. Watching too many Come Dine With Me episodes.) If you had the chance to read my previous post, you know I’m a fan of the show. Now, back to reality. Although there is no cash prize involved, I still aim to dazzle my guests with good food and stellar hosting. After a morning at the gym, I was ready to work it out in the kitchen.

I bought one small roast last week, and then bought another one just to ensure there would be enough for all my guests.

I seasoned the meat by following this Looneyspoons recipe by Greta and Janet Podleski of Eat, Shrink and be Merry fame.

1 tbsp olive oil
1 tbsp Dijon mustard
I tbsp brown sugar
I tbsp A1 steak sauce
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 tsp minced garlic
1 1/2 tsp freshly ground black pepper
I tsp lemon zest

  • Preheat oven to 450 F. Move rack to bottom third of oven.
  • Mix seasonings in small bowl and then rub all over beef. Let stand at room temperature 30 minutes. Place beef on rack in a shallow roasting pan. Place pan in oven and reduce temperature to 400 F.
  • Roast meat, uncovered, for 45-55 minutes, or insert meat thermometer in centre until registers 140 F for medium rare. Remove roast from oven and let stand, uncovered, for 10 minutes before slicing.
Preparing rub
Preparing rub for meat


Next it was on to the Brussel sprouts from A Black Girls Guide to Weight Loss blog. See this link for recipe outline.  Brussels Sprouts 101


Finally on to the “glazed and confused” carrots, again from the lovely Looneyspoons ladies.

1 lb baby carrots
3 tbsp peach or apricot jam
1 tsp each grated orange zest and Dijon mustard
1/4 tsp each dried thyme and salt.

Preparing glaze while carrots steam
Preparing glaze while carrots steam

Steam or boil carrots until tender, about 15 minutes


While carrots are cooking, prepare your glaze. Combine zest, jam, mustard and thyme in small skillet. Cook and stir over medium heat until jam has melted, about 2 minutes.

Toss hot, cooked carrots with glaze and add salt. Serve immediately.

The stage was set with the perfect ambiance, glasses clean and polished. (Don’t want to lose points from a few pesky spots.)


Next, I plated the meal:

Voila! Good presentation and a colourful plate. Score points for that.
Voila! Good presentation and a colourful plate. Score points for that.

My happy guests:


With the exception of one pesky low-scoring guest. (who reduced marks due to a missing dessert.) Oh well, can’t please them all. There is always an overly critical contestant on Come Dine With Me, so I was ready.


Happy Family Day to my fellow Canadians. If you’re an American reader, have a wonderful President’s day. On both sides of the border this equals a long weekend and an extra day to relax. Enjoy!

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