Dirty Dancing
Happy 35 to Dirty Dancing, one of the greatest romances and dance films of all time (or at least the 80’s). Damn, Roger Ebert HATED this movie. And yet it has retained a loyal, long lasting fanbase– all of whom, I’m sure, secretly practice Johnny and Baby’s dance moves while watching on repeat. And sometimes crying. But maybe that one’s just me.
Set in the summer of 1963, Dirty Dancing follows a young woman inaptly named Baby, who has just traveled with her family to a Catskills resort for the season. She comes from money, has strong political opinions, and is her daddy’s favorite (poor Lisa). What better way to shake up Baby’s world (literally) than to introduce her to a lover from the wrong side of the tracks– Johnny, the resort’s dance instructor and resident H-O-T-T-T-T-I-E. See, Johnny is in a pickle because his usual partner and best friend, Penny, is knocked up by Robbie the creep. Penny can go get an illegal abortion (eep) but they need Baby to fill in for her. Of course, this leads to a lot of super sexy dance lesson montages and “horizontal mambo-ing” between Baby and Johnny– all of which are accompanied by an A+ soundtrack (some of which Patrick Swayze wrote/performed).
It might sound convenient and fluffy, but hand on heart– the physical talent of Patrick Swayze and Jennifer Grey (not to mention Cynthia Rhodes) is a sight to behold, and the chemistry throughout Dirty Dancing is palpable. You also have to admit that some of the controversial subject matter (abortion, class division, war, beige iridescent lip gloss) helps to balance out what would otherwise be a sappy coming of age romance. Of course, it’s starting to feel like we live in 1963 again where everything is run by the Robbies and Neil Kellermans of the world. But as Baby would say, we just gotta fight harder.
So, to celebrate Dirty Dancing, I created a few fusion-y versions of 1960’s staples straight out of Kellerman’s. I think Johnny would approve of my figurative “twists”. But probably not my actual twists. I’m a crap dancer.
Anyway, go cook and have the time of your lives kids. And DON’T STEP ON THE ONE.
The Movie
The Menu
There are a ton of dances performed/referenced in Dirty Dancing (Merengue, Pachenga, Foxtrot etc). But the penultimate dance is mostly Mambo-- and let's face it, it's all about the lift. So, I made up a Cuban rum cocktail that steals from the bourbon lift-- a cocktail where the cream literally rises above the top of the glass. Tastes just like an old-fashioned orange creme soda. If you care enough, start with your edible paper silhouettes. Fill a small spritzer or hair spray bottle with a mixture of about a tbsp of maraschino cherry juice, red food coloring, a splash of bitters. Add enough water (about 4 more tbsp) to the spritzer and go to town on your rice paper. It will get sticky, so best to spritz on a sheet of wax paper. Set aside to dry completely before cutting. Find a cool silhouette graphic of Johnny and Baby online (like this one!) and trace onto your flavored paper-- cut out. They don't have to be perfect! Now for your booze. Add rum, orange juice, triple sec, cream, cherry juice, and a few dashes of bitters to a cocktail shaker. Shake, twist, shout, whatever-- just hold your frame and work those spaghetti arms! Strain into a glass, and fill remaining space almost completely with soda water. You'll see the foam begin to rise to the top of the glass. Wait about 30 seconds, and then add another few spases of soda water to raise te foam completely over the top of the glass. Top with your edible silhouettes, pressing down lightly-- the paper will start to melt into the foam. Slurp away, and GET LOOSE. Though, no amount of these could ever make me try the dance move silhoutted. Possibly the Hula Hana bounce, though. Ask me after two of these. I CARRIED a WATERMELON??? These are not your standard refreshing fruit wedges. They're a little... dirty. 'Cau 'cau 'cau 'cau 'cause I'm a love (wo)man. Alright campers, time to get those ingredients together! Cut your watermelon, and whisk your remaining ingredients until the honey is completely dissovlved. When ready to serve, pour vinaigrette over watermelon wedges and savor the smoky, spicy, sexy taste. That extra hit of Johnny might even have you crawling around on the floor singing Baaaabyyyyyy, ooooohooo baaaaabbbyyy, my sweeet baaaaaabbyy. One of the earliest moments illustrating the Housemans' privilege occurs at a Kellerman's dinner when Baby's mother recommends sending Baby's leftover pot roast to starving children in Europe. Try Southeast Asia MA. Inspired by Baby's Peace Corps fueled chagrin, here's a pot roast with a Southeast Asian flair. This recipe features ingredients from Vietnamese Bò kho, from Filipino Pares, and several others-- and, of course, some vegetables for Baby. All mixed in, definitely NOT relegated to the corner. Sprinkle all sides of your chuck roast with a tbsp (or slightly more, if needed)-- salt and pepper as well. Heat vegetable oil in a dutch oven or pot on high. Brown all sides of the meat, about 1 to 2 minutes per side. Remove from the pot and set aside while you get your remaining ingredients together and preheat your oven (350 degrees). Add garlic, ginger and red pepper flakes to your pot and saute for a minute to caramelize. Add tomoto paste and shaoxing wine, stirring briefly to unstick and break up the garlicy meaty bits at the bottom of the pan. Add your liquids and remaining spices and bring to a boil. Add the meat back to the pot and reduce to a simmer-- cover, and place in your preheated oven. Roast for an hour-- then toss in your carrots and onions. Continue to roast for another hour and a half, or until meat is fork tender. Spoon off any excess fat from the surface of your liquid, and pour over shredding beef, carrots and onions. Where the twist is literally lemon in your dirty chive-y mashed potatoes. Bring a medium pot of salted water to a boil. While you wait, peel your russet potatoes and cut into 2 inch cubes. For the gold/fingerling potatoes, cut into 2 inch cubes but leave te skin on. Once your water has begun to boil, dump your potatoes in and cook until they can be crushed with a fork-- about 15-20 minutes. Strain the potatoes and transfer to a mixing bowl. Add your butter, half and half, lemon zest, chives, salt and pepper. Now it's time to get down and dirty with your potato masher-- totally fine if there are some light chunks and pieces of potato peel, we're not trying to be upper class here. Season with additional salt and pepper, to taste. Serve with a twisty flourish, topped with extra chives and a melty pat of butter.
Mambo Lift
Ingredients
Instructions
I Carried a Watermelon
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Instructions
Peace Corps Pot Roast with Baby Vegetables
Ingredients
Instructions
I Can Mash Potato, AND Do the Twist
Ingredients
Instructions
Epilogue
I miss Patrick Swayze :(. You can donate here to help improve the lives of pancreatic cancer– because fuck cancer.
For more menus, check out my movie directory here!