Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

​Dance because it’s Friday. Dance for the weekend. Do a holiday dance in memory of Americans who died while serving in the military. But mostly, dance because you can … and it feels so good!

Today’s Afternoon Dance Break artists are Brian Culbertson + Phoenix. Click their names to visit their websites and learn more. 

The Occasion: Weeknight dinner. On the table in less than 30 minutes. Bing bang boom.

Why? This fish is the perfect choice to serve to folks who aren’t sure if they like fish. Swordfish has a meaty, steak-like texture and a mild flavor, easy enough to enjoy without questioning, “Hey, does it smell fishy in here??”

The Verdict: Super simple, and simply delicious. Not only is this a great recipe for swordfish, but it’s also a useful technique for almost any type of fish dinner. Mix up a little flavored butter – days in advance if you like – and melt it over the fish fillet. (Or drop it in with a splash of wine to deglaze the pan.)

The recipe fromBon Appétit/Epicurious calls for multi-color peppercorns, no doubt delicious. I only had black ones on hand and that turned out just fine. Based on comments from the original recipe, I used only half as much butter as called for but full quantities for everything else. We like bold flavors but if you don't, feel free to modify the recipe to suit your taste. 

Click on the photos to enlarge them and read the captions.

Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
Recipe source: Bon Appétit September 2005 via Epicurious
Yield: 4 servings

INGREDIENTS:

• 1/4 cup (1/2 stick) butter, room temperature (or less)
• 2 teaspoons chopped fresh parsley
• 1 garlic clove, minced
• 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
• 1/2 teaspoon (packed) grated lemon peel
• 1 tablespoon olive oil
• 4 1-inch-thick swordfish fillets (about 6 ounces each)

DIRECTIONS:

• Preheat oven to 400°F.
• Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
• Heat oil in heavy large ovenproof skillet over medium-high heat.
• Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet.
• Cook until browned, about 3 minutes.
• Turn swordfish over and transfer to oven.
• Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates.
• Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling.
• Pour butter sauce over swordfish and serve.

The Occasion: Dinner party for 4-8. There’s some fussing at the stovetop required right before serving. It’s not too bad, time and effort-wise, but if you have many mouths to feed this recipe’s logistics might become a PITA (Pain In The you-know). 

Why it Works: This is a flavor bomb of happiness, detonated on your plate. Chicken cutlets provide a neutral foundation for tasty layers of pancetta, chopped sage, butter and garlic. Wow! 

The Chicken Saltimbocca recipe comes to us from America’s Test Kitchen, an impressive source for thoroughly researched recipes – and they always explain WHY this technique or that ingredient is the best. Not just how-to, but what-not-to-do too.   

The Verdict: O to the M to the G! Yes, I know that's an old-fashioned and corny expression these days, and it's about to get worse. This delicious plateful of dinner is da bomb, the bomb diggity, and might even inspire a few F-bombs around your dinner table -- as long as F stands for fantastic, flavorful, and frankly awesome! 

Bombs away, I say, with assertive flavors from the prosciutto, sage, and lemon and an elegant mouthfeel from the wine-butter sauce. Crispiness comes from the sauteed prosciutto and the fried sage leaves. They are listed as an optional part of the recipe but I encourage you to consider them a Must!

Click on the photos to enlarge them and read the captions.

Chicken Saltimbocca
Recipe source: The Best Chicken Recipes cookbook, from the editors of Cook’s Illustrated

Yield: 4 servings

INGREDIENTS:

• 4 boneless, skinless chicken breasts, trimmed and with tenderloins removed
• ½ cup unbleached all-purpose flour
• Ground black pepper
• 1 tablespoon minced fresh sage leaves (not optional)
• 8 large sage leaves (optional)
• 8 thin prosciutto slices (approx. 3 ounces)
• 4 tablespoons olive oil
• 1 ¼ cups dry vermouth or white wine
• 2 teaspoons fresh lemon juice
• 4 tablespoons unsalted butter, cut into 4 pieces and chilled
• 1 tablespoon minced fresh parsley leaves
• Salt

DIRECTIONS:

• Slice each chicken breast in half horizontally; each chicken breast will yield two cutlets. Place each cutlet – smooth side down – between two sheets of plastic wrap and pound it to a uniform ¼-inch thickness.
• Combine the flour and 1 teaspoon pepper in a shallow dish. Pat the chicken dry with paper towels. Dredge the chicken in the flour, shaking off any excess. Lay the cutlets flat and sprinkle evenly with the minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
• Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until beginning to shimmer. Add the whole sage leaves (if using) and cook until the leaves begin to change color and are fragrant, about 15 to 20 seconds. Using a slotted spoon, transfer the sage to a paper towel-lined plate and set aside.
• Add 4 cutlets to the pan, prosciutto-side down, and cook until lightly browned on one side, about 2 minutes. Flip the chicken over and continue to cook until no longer pink, 30 seconds to 1 minute. Transfer the chicken to a plate and tent loosely with foil. Add the remaining 2 tablespoons oil to the skillet and repeat with the remaining 4 cutlets. Transfer to the plate and tent loosely with foil while making the sauce.
• Pour off the excess fat from the skillet. Stir in the vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in the lemon juice. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Off the heat, stir in the parsley band season with salt and pepper to taste. Spoon the sauce over the chicken, place a sage leaf on each cutlet (if using) and serve. 

The Occasion: Brunch is a natural for any beverage made with sparkling wine.

Although I’ve gotta say, this cocktail worked reeeeeeeally well for a sunny afternoon patio sipping session one recent Saturday.

Why? Four reasons: 

A) It’s light and refreshing;

B) Bubbles are always fun;

C) Fresh mint will wake you right up; and

D) The gin gives you something to think about. 

​The Verdict: I’m a big fan of this recipe. It goes down veeeeery easily, so do pace yourself. This would also be nice as a punch, especially if you’re serving a large group; the original recipe from Real Simple magazine shows how. Click on the photos to enlarge them and read the captions.

​Citrus Mint Champagne Cocktail
Recipe by Ilise Goldberg, Inspiration by Real Simple
Makes one cocktail

INGREDIENTS:

• 1 ½ ounces Gin (such as Hendricks)
• ½ ounce Freshly squeezed Lemon Juice
• ¼ ounce Freshly squeezed Lime Juice
• 1 ounce Mint Simple Syrup (see recipe below)
• Champagne or Sparkling Wine
• Mint leaves for garnish

DIRECTIONS:

• Load a shaker with ice and add all liquid ingredients except champagne. Shake well. 
• Strain the drink into a champagne flute or coupe.
• Top with champagne, gently stir and garnish with sprig of mint. 

Mint Simple Syrup:
To make simple syrup combine one cup of water and a little less than half a cup of sugar. Coarsely chop a big bunch of mint (about 1 ½ to 2 cups). Heat sugar and water in a pan over medium heat until the sugar has dissolved and the liquid looks clear. Add mint and let simmer for about 5 minutes over low heat.  Remove from heat and let steep another 10-15 minutes. Pour and strain liquid into a heat resistant container and let cool. Refrigerate once cool – will last for several weeks. 

The Occasion: As the featured cookies on the dessert buffet at a family picnic or graduation party. Yes, it’s “just” a cookie, but oh, Cookie – just look at you now!

Why? One of the rare memories I have of my mother’s home cooking was German Chocolate Cake, loaded with sweet coconut, chopped pecans, and that gooey caramel frosting holding it all together. She didn’t bake very often but this she did extremely well. So when I spotted this cookie recipe during an online search for yummy treats I was immediately drawn to it. This excellent recipe for German Chocolate Cake Cookies comes from A Dash of Sanity, a fun-to-read food blog with great photos and lots of dessert - check it out!

​Serve With: A glass of milk.

If you really are filling out a sweets table for a special event, add one more plate of cookies or bars of a simpler style; a pie and/or layer cake; and some fresh fruit.

​You can make the cookies smaller and standardize the topping placement for a more refined presentation. Personally I like them large and rustic-looking as you see here.

The Playlist: Frequent readers know that I often include a song or short playlist to accompany the featured dish. Today is a little different – I ran across a delightful music video and simply must share it with you. Can you relate to Cookie Monster’s quest for true love? Please enjoy Me Lost Me Cookie at the Disco – thanks, Sesame Street!

The Verdict: Winner! Give this cookie all the trophies, it’s just that good. I’ve been trying to cut back on sugar lately but lost all resolve when these babies came out of the oven. Ilise took some to her office colleagues and our neighbors received a care package as well. They shared with their bridge group, and EVERYONE loved them. Now it’s a movement. What more do you need? It’s time to get baking. 

Click on the photos to enlarge them and read the captions.

German Chocolate Cake Cookies
Recipe source: A Dash of Sanity
 
INGREDIENTS:

Chocolate Cookie

• 2 sticks butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• Pinch salt

 
German Chocolate Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla
• 1 1/3 cup sweetened shredded coconut
• 1 cup chopped pecans
• Optional: ¼ cup chocolate chips, melted for drizzle

DIRECTIONS:

Chocolate Cookie:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
• Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

German Chocolate Frosting:

• Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
• Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my time for 11 minutes and 30 seconds, this seems to work every time.
• Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
• Spread frosting over the tops of cooled cookies.
• Optional: Drizzle with melted chocolate and let set up. 

The Occasion: Mothers Day brunch, hello! Or any old brunch, for that matter. If it’s pink and in a flute, bring it on! Even better than the pinkness is the zesty punch this princess packs. It’s the gin, you see, and maybe a few extra antioxidants from the blood oranges. 

The Verdict: Most quaffable, and very likely to put a smile on your face.

​It’s just fruity and sweet enough to pass for a moderately healthy juice drink, and then the gin flavor comes along to remind you that it’s an adult beverage after all.

Finally the sparkling wine bubbles kisses your nose and says what a great hair day you’re having.

Now that’s a cocktail I’m ready to get to know better!

Click on the photos to enlarge them and read the captions.

Blood Orange Champagne Cocktail
Recipe by Ilise Goldberg
Makes two cocktails

INGREDIENTS:

• 1 ½ ounces Gin
• ½ ounce Grand Marnier
• ¾ ounce Orange Juice
• ½ ounce Blood Orange Juice
• ½ ounce Lime Juice
• ¼ ounce Simple Syrup
• 4 dashes Blood Orange Simple Syrup
• Champagne or Sparkling Wine
• Blood Orange wedge for garnish

DIRECTIONS:

• Load a shaker with ice and add all liquid ingredients (except champagne). Shake well. 
• Pour strained drink into two champagne flutes, evenly divided.
• Top with champagne. Stir gently. Garnish with a slice of blood orange. 

​Simple Syrup:
To make simple syrup add equal parts sugar and water in a pan and heat over medium heat until the sugar has dissolved into the water and the liquid looks clear. Cool completely before using in cocktails. 

The Occasion: Any time at all including, maybe, breakfast. Yes. I love it that much. Oops, spoiler alert! I just ruined the Verdict section. (sorrynotsorry)
​
Why? On the face of it this seems like an everyday salad that no one needs to write about. I mean, who doesn’t already use romaine and cukes in their salads? But au contraire, mon frère! This is special precisely because it is so deceptively average – until you kick it up a notch or three with a few simple insider tips. Read on and all will be revealed.

The Verdict: Why am I wagging my tail so hard at this salad when it’s not so different from all the others? Pssst kid, because I like you I’ll treat you to my insider tips (all of which are spelled out in the recipe from Cooking Light):

• Toast the nuts. Toasted nuts ALWAYS taste better than raw. They just do.
• Buy a slab of feta from the deli counter instead of a packaged of pre-crumbled cheese. This will always be fresher and more flavorful. Ask for a taste first especially if they have various kinds. We like French feta which is a touch milder and smoother than some others.
• Don’t skimp on the fresh herbs, in this case dill.

Guaranteed this salad will show up again and again as part of my summer menus. Give it a try! 

Click on the photos to enlarge them and read the captions.

Crunchy Cucumber, Feta, and Almond Salad
Recipe source: Cooking Light
Yield: About 6-8 servings
 
INGREDIENTS:

• 4 cups coarsely chopped romaine lettuce heart (about 1)
• 2 1/2 cups (1/2-in.) diced English cucumber (about 1 medium)
• 1/2 cup unsalted roasted almonds, coarsely chopped
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

DIRECTIONS:

• Combine lettuce, cucumber, almonds, and feta in a large bowl; toss.
• Combine dill and remaining ingredients in a small bowl, stirring with a whisk.
• Add dill mixture to lettuce mixture; toss to coat.

Why? Everyone loves regular tiramisu, so why not zhuzh it up a bit and make a nice, fresh springtime surprise. It looks and tastes quite fancy but is surprisingly simple to make (if you’ve got a good electric hand or stand mixer). It’s also a make-ahead dessert, a nice bonus when preparing multiple courses right before mealtime.
​
Heads Up: You’ll want to source two key ingredients ahead of time – the mascarpone and the ladyfingers. In my area mascarpone is easy to find at the big grocery chains, but ladyfingers posed a challenge. I finally scored a big bag in the “Ethnic Cookies” aisle at a produce market. Other sources include Italian specialty markets and the internet. 

The Verdict: Show your mom – and everyone else – some love with this total winner! The tiramisu serves up a perfect mix of textures and flavors – crisp ladyfingers, boozy jam, creamy custard clouds, juicy berries. Net result: one light, luscious, and supremely satisfying dessert.

Strawberry Tiramisu
Recipe source: Giada de Laurentiis for Bon Appetit via Epicurious
 
INGREDIENTS:

• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
• 1/3 cup orange juice
• 1 pound mascarpone cheese, room temperature
• 1 1/3 cups chilled whipping cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 52 (about) crisp ladyfingers (Boudoirs or Savoiardi)
• 1 1/2 pounds strawberries, divided
• Optional: Extra strawberries, if you’d like to make a purée to serve on the side

 
DIRECTIONS:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
• Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend.
• Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks.
• Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries.
• Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish.
• Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture.
• Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture.
• Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramisu and serve.
• For some additional strawberry flavor, puree a cup or two of strawberries with a little sugar to create a strawberry puree and offer it to guests to add on top or on the side of the tiramisu.

The Occasion: Family celebration dinner. Birthdays, holidays (hint - Mother’s Day is May 14), graduations to celebrate? This is a good dish to anchor the menu.

Why?  To me, fixing lamb shanks at home says Special Occasion because it doesn’t happen very often. It’s not difficult at all, and after 3-4 hours of mostly hands-off cooking you are rewarded with oh-so-tender meat falling off the bones and lovely pan juice to drizzle over top.

But the small amount of hands-on cook time - wrestling large pieces of meat around in hot oil and sizzling sauce – is likely to be smoky, messy, and swear-y. That’s why I say this is a family dish, not necessarily for company. (They’ve heard/seen it all before – wink!)

Serve With: Polenta, rice, or mashed potatoes to soak up the lamb jus. Choose a green vegetable with crispness or ‘bite’ to contrast with the soft/tender meat and grain. Broccoli or green beans would be good, just don’t overcook them.

The Verdict: Tasty, meaty, comforting. This is ‘feel good’ food, especially when the lamb is perched on top of mashed potatoes (my favorite!) Be sure to skim the fat from the liquid, and then use the jus to add flavor and moisture to the meat. So good!  Click on the photos to enlarge them and read the captions.

Braised Lamb Shanks
Recipe source: Zach Golden at What the F@#! Should I Make for Dinner
 
INGREDIENTS:

• 6 tablespoons extra virgin olive oil, divided
• 6 lamb shanks
• Salt and pepper
• 3 ribs celery, diced
• 2 carrots, diced
• 1 large white onion, diced
• 5 sprigs fresh thyme
• 1 whole head of garlic, cut in half crosswise
• 3 cups red wine
• 2 cups beef stock
• 2 cups chicken stock

DIRECTIONS:

• Preheat oven to 325˚.
• Put a Dutch oven over high heat and add 3 tablespoons of oil. Season the lamb shanks with a shitload of salt and pepper, then put them in the pan. Sear the shit out of the lamb shanks until they are browned all over and the fucking neighbors can smell them, but don’t give them any. Remove the shanks for a few minutes.
• Add 3 more tablespoons oil to the pot and add the diced celery, carrots, and onion. Cook until they are fucking soft and sweet, about 10 minutes.
• Add the thyme and garlic, cook for 2 more minutes.
• Add the wine and both stocks, raise the heat, and bring the mixture to a boil.
• Put the lamb shanks back in the pot, seal that shit with aluminum foil or a lid, and put it in the oven. You didn’t forget to preheat the oven, did you? Goddamn right you didn’t.
• Cook that shit for 3-4 hours, uncovering after an hour. Skim the fat, serve, and be hailed as a god or at the very least a demigod. 

The Occasion: This super side does double duty: first as a tasty accompaniment to dinner any night of the week; second, as a salad lunch the next day. The edamame and feta between them provide a good amount of protein which, in combination with the greens, grain (corn), and tomatoes, results in a very well-rounded meal. 

Why? I cannot get enough edamame. Is it just me? Love the firmness of those bright green beans, love the flavor which, to me, mostly tastes like “fresh”. Although I do enjoy regular succotash with lima beans and corn, I’ve gotta say that the edamame is an upgrade. 

The Verdict: I predict this excellent salad will show up again and again on my summer menus, especially in picnic baskets headed to concerts in the park. Don’t skimp on the fresh herbs, they help to elevate this salad into must-eat-more territory.

Click on the photos to enlarge them and read the captions.

Feta-Herb Edamame Succotash
Recipe source: Callie Nash for Cooking Light

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cups frozen shelled edamame, thawed
• 1 1/2 cups frozen corn kernels, thawed

Note: Use fresh corn kernels if they’re in season. There’s a big difference in texture and flavor.

• 1 cup grape tomatoes, halved lengthwise
• 1 ounce feta cheese, crumbled (about 1/4 cup)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons sherry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

• Heat a large nonstick skillet over medium-high. Add oil to pan; swirl to coat.
• Add onion, and cook, stirring occasionally, until tender, about 4 minutes.
• Add edamame; cook, stirring constantly, 2 minutes. Add corn; cook, stirring constantly, 2 minutes.
• Remove from heat. Transfer to a bowl; cool 10 minutes.
• Stir in tomatoes, feta, dill, parsley, vinegar, salt, and pepper. Mix and serve.