Mother's Day cook up : May 14 2023
Got a big day ahead for Mother's Day. Awake early and starting to turn over the run sheet. My wife's son is coming over with Ollie - his first Mother's Day. Both grannies will be there. Cooking for 10. My job is main courses two of which are partly done
Had the pork ribs going all night in sous vide at 152F with a smoked BBQ rub.
My wife already had oven on and had cooked yummy apple crumble. I was up and moving later at 9 am after my breakfast. Beef short ribs cooked on Thursdsy night went into the oven to cook low and slow. Reduced the stout marinade down to a smooth sauce
Ribs came out with 30 minutes to go. Smooth over with bbq sauce and brown off on barbecue.
Cooked a whole snapper - make a paste of green peppercorns, chilli and fish sauce. 8 minutes a side
Serve with a fry up of onion, garlic, ginger, fish sauce and a little brown sugar.
What else? Potato dauphinois. Butterflied prawns - no photos. My wife did beans and a pumpkin salad.
And a beef fillet done Philadeplhia style
Too bad my wife's brother could not make it. His partner got covid.
Menu turned into 4 entrees (spanakopita, onion ricotta bake, prawns, pork ribs), 3 mains (garlic and ginger snapper, fillet Philadelphia style, stout braised beef short ribs), 3 desserts (apple crumble, apple frangipane, pavlova).
The chefs were all happy to sit and enjoy family time. Special was holding and chatting with Ollie - a lovely young man
Stood non stop until everything was ready at 1407
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Wow the dish are so nice and yummy, I really wish I could have a taste. Happy mothers day to all mother's
You must really be a good chef and the dish looks so nice.
Thanks - a cook like this is a test of chefdom. Fewer dishes next time. This time was fewer than the one before. Every time I do this, I marvel at what a restaurant chef does.
bon appetit, thank you very much for the excellent report, have a nice day and a great week
That beef fillet looks so inviting.
Always an easy add to a menu. Buy good quality - take off the membrane. Season with salt and pepper. Slice a garlic clove and slot half on each side. Smother with mild mustard. Sear each side on barbecue. Then cook on indirect heat for 45 minutes. No barbecue. Sear in frying pan and finish off in oven at 160C - turn once
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