Need suggestions for Mother's Day dinner

[TripletDaddy]

FYI, Stein Eriksen Lodge has a room and meal deal going on right now that is a pretty nice gig. All rooms, including suites, are discounted and you also get a 3 course at Glitretend (their 4-star place) for dinner and some spa treatments.

That would be a nice Mother's Day weekend surprise.

[Drunk Tank]

Time to bump this thread again...

Mother's Day and TK1's bday fall on the same day again this year. They have requested ribs.

TK1 likes wet ribs, mommy likes dry ribs. I am going to do the dry in the smoker.

Anyone willing to post their favorite wet rib cooking methods?

I am taking suggestions for side dishes also...

Wet ribs are the same as dry, except that during the last 1/2 of cooking, you smother them in whatever BBQ sauce you are going to use. Unless you are meaning wet as in boiled ribs?

[Drunk Tank]

I'll be cooking teriyaki salmon on the grill again this year.

Wife likes salmon. Kids aren't huge fish fans. Both love this recipe - which I first discovered on this site.

I really wish salmon prices would go down. It is around $10/lb here for the Costco stuff. A few years back it was in the $3-$4 range.


I am not sure what to make yet. I have been told that I am in charge. I'd like to do somthing different than pulled pork, brisket or ribs this year. I was thinking leg of lamb, but I was quickly shot down because not everyone (my sisters) likes lamb. I think it is because they havn't had it prepared correctly, but I digress...

Maybe I'll go with something easy like taco salad or even better, Mac n' cheese.

[The_Tick]

Wet ribs are the same as dry, except that during the last 1/2 of cooking, you smother them in whatever BBQ sauce you are going to use. Unless you are meaning wet as in boiled ribs?

You would smother ribs in BBQ sauce and put them back in the smoker?

[CJF]

FYI, Stein Eriksen Lodge has a room and meal deal going on right now that is a pretty nice gig. All rooms, including suites, are discounted and you also get a 3 course at Glitretend (their 4-star place) for dinner and some spa treatments.

That would be a nice Mother's Day weekend surprise.

Thanks for the heads up. I just booked it for my parents.

[TripletDaddy]

Thanks for the heads up. I just booked it for my parents.

I hope you didn't book them the room directly above us

[Drunk Tank]

You would smother ribs in BBQ sauce and put them back in the smoker?

Smother may have been the wrong choice of words. Use as much as you like. I generally will cut the bbq sauce with a little honey and perhaps a little of the rub I used on the ribs and just brush an even coat on there. Just long enough to form a glaze and "set" on the ribs (20-30 minutes). If you use too much, it will drip and burn and be a pain to clean. Your daughter can always add more bbq sauce until they are to her liking after they come out of the smoker.

[CJF]

Smother may have been the wrong choice of words. Use as much as you like. I generally will cut the bbq sauce with a little honey and perhaps a little of the rub I used on the ribs and just brush an even coat on there. Just long enough to form a glaze and "set" on the ribs (20-30 minutes). If you use too much, it will drip and burn and be a pain to clean. Your daughter can always add more bbq sauce until they are to her liking after they come out of the smoker.

You can smoke them all dry and then with about two hours to go take a rack and foil it and add the sauce. I'm like DT. I cut honey and a little rub and the simmer the sauce before brushing on the ribs. This makes for pretty good wet ribs and prevents a mess on your grill.

[mUUser]

Low Carb Cheesecake:

Experiement and make different variations on this theme. I tend to mess around with all my low carb recipes. Carbs will range from 5 carbs with little to no crust to 9 carbs with a thick nut crust. Add 3 carbs for pureed berries. Be sure to strain the seeds if you use raspberries.

Preheat oven to 325 degrees. Set oven rack to middle for a slightly brown top, and or the top rack for a more brown top.

The crust:
1/2 cup finely chopped pecans
1/2 cup finely chopped almonds
1/2 cup finely chopped walnuts
1/3 cup almond flour
4 tablespoons butter. Add additional butter if necessary.

Mix all together and press into a sprayed springform pan. Set aside.

The filling:
1 1/2 - 2 pounds cream cheese
1 1/3 cups sugar substitute -- I use the yellow Great Value substitute.
5 eggs
2 teaspoons vanilla
2 teaspoons lemon juice
16 - 20 ounces sour cream

Cream cheese and eggs should be thawed at room temperature.

Beat cream cheese till fluffy. Keep mixer on low setting. Add sugar substitute a little at a time and keep mixing till creamy. Add eggs and mix well. Some people prefer to mix one egg at a time -- mix, then add the next egg, mix etc.... Add vanilla and lemon juice and mix well. Add sour cream last until just blended in completely.

Pour mixture into springform pan on top of crust. Bake for 75 minutes. Don't open oven while baking as the cheesecake is more likely to crack. Use the oven light to check on food.

After 75 minutes, turn off oven and prop oven door open. Leave cheesecake in the oven to cool. After an hour or so take out of oven. Run a knife around the edge of the cheesecake. Let cool to room temperature. Put cheesecake into fridge overnight.

Notes: The eggs are 1 carb each. Some like 3 eggs instead of 5 but it makes for a fluffier cheesecake. 5 eggs makes for a cheescake factory type consistency. The crust is around 2-3 carbs. If your spouse and kids don't eat low carb, use real sugar with your fruit puree. Otherwise, use a sugar substitute if you want. I also add a little unsweetened almond milk to the puree. No carbs in unsweetened almond milk.

[Drunk Tank]

I used a new cheicken recipe I found posted on a bbq blog I visit. It is from Adam Perry Lang's "BBQ 25".

20. Whole Chicken (Spatchcock/Butterflied)
Serves 6-8

Two 3 ½ – 4 lb. chickens, spatchcocked/butterflied, thighs & legs slashed

INGREDIENTS FOR BRINE

•¼ cup sea salt or kosher salt
•1 Tbsp freshly ground
•black pepper
•10 garlic cloves, crushed
•2 Tbsp fresh rosemary leaves
•2 Tbsp fresh oregano leaves
•2 Tbsp fresh thyme leaves
•6 cups cold water
•2 Tbsp canola oil or vegetable oil
INGREDIENTS FOR BASTE/GLAZE

•4 Tbsp extra virgin olive oil
•5 garlic cloves, crushed
•Juice of 1 lemon
•¼ cup honey
•2 Tbsp white wine vinegar
•1 tsp water
PREPARATION

Combine all the brine ingredients in a large bowl or large sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor. Transfer half the brine to another bowl or bag.

Put the chickens in the brine, transfer to the refrigerator, and brine for at least 3 hours, and up to 24 hours.

COOKING METHOD

Indirect Grilling

Prepare the grill for indirect cooking; the temperature should be 300°F. Drain the chicken and dry with paper towels. Glisten with the canola oil.

Put the chickens skin side up on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice (I prefer fruit woods when available), for 45 minutes.

Meanwhile, combine all the baste/glaze ingredients in a small bowl.

Baste the chickens, using a regular brush or an Herb Brush (see page 4), and continue to cook, covered, basting every 15 minutes, for 45 minutes, or until the chicken is done: the juices should run clear when a thigh is pierced, and the thickest part of the thigh should register 165°F on an instant-read thermometer.

Transfer the chickens to a cutting board, skin side up, and allow to rest for 10 minutes before cutting into 6 pieces each (2 breasts, 2 thighs, 2 drumsticks).

From BBQ 25 by Adam Perry Lang copyright 2010 with permission of William Morrow/An Imprint of HarperCollins Publishers

It turned out great! The brine made it very moist and tender. Because the temps in my BBQ were a little love, I did finish them under the broiler of my oven for a couple minutes to crisp the skin up.



I also cooked up some tri-tip and baked beans. Everything turned out great!

[kccougar]

That's a lot of meat! And looks terrific.

I ran out of time to plan and buy groceries so I cooked up a traditional pot roast with potatoes and carrots. I even made gravy, which I've only done one or two times. I also baked some focaccia with garlic and rosemary.

[SteelBlue]

Time for the yearly bump on this thread. What are people cooking this year? I went with Thai ginger chicken last year and it went well. I have no idea what I'm doing on Sunday. I need inspiration, as the wife isn't helping me with any ideas.

[Surfah]

I think I am going to make some Pellegrino pizza.

[The_Tick]

My wife got a speeding ticket.

There will be no Mother's Day Dinner, nor will there be a Mother's Day gift.

[TripletDaddy]

How about Mother's Day breakfast? This guy makes killer pancakes

http://www.huffingtonpost.com/2012/0...pular#s=953143