Mother's Day Menu Ideas
Making Mother's Day Very Special in the Pandemic
Without your favorite restaurant or club open where you may normally celebrate, mother's day becomes a engaging event for the entire family. Starting with a great breakfast in bed for Mom to a brunch or dinner, everyone can play a role and and join in the fun
We are providing ideas by these categorized by cooking experience.
Menu Ideas and Recipes for Dad and/or Children Cooking for Mom
Although it follows a disturbing stereotype, I am highlighting menu ideas which assume Dad (and/or the children) are most at home on the grill or preparing less technically challenging dishes. I apologize and forgive me. And don't forget the breakfast in bed for Mom idea as a bonus. See our Eggs Benedict Recipes which really are not that hard or time consuming.
Grilled Porterhouse Steak, Broiled Potatoes, and FIddleheads
Sounds (and is) incredible. And very easy. Serves 8-10
Grilled Porterhouse with Herb Butter
For the herb butter:
- ¼ cup softened butter
- 1 clove garlic finely minced or pressed (this is best - use that garlic press in the drawer that no ever uses)
- 2 Tablespoons finely chopped chives or green onions
- 1 Tablespoons finely chopped parsley
- 2 Large To-Table Porterhouse Steak 2.5 Inches thick
- Salt and Pepper to taste
- For the herb butter, mix all ingredients together in a bowl.
- Generously salt and pepper both sides of the steaks and allow them to come to room temperature.
- Heat the outdoor grill to high and lay the salted and peperred steaks directly over the hottest part of the grill to sear. Repeat on the other side. Reduce the heat or move the steaks off to the side and continue cooking to your desired degree of doneness. Internal temperatures for: rare =130, medium rare = 137, Medium = 147, over 150 you are on your own.
- Spoon Herb butter onto steaks and let melt while steaks sit, covered with foil, for 10 minutes.
- Slice Steak and serve
- 8 Medium to small Russet Potatoes
- Olive Oil
- 6 Cloves of Garlic
- Fresh Rosemary Sprigs
- Fresh Thyme Sprigs
- Salt and Pepper to taste
- Peel potatoes and slice into 1.5 to 2.5 inch slices
- Preheat oven to 450
- Put Slices into boiling water for 12 minutes and then drain
- Put 3 Tablespoons of olive oil in bottom of an oven pan and arrange potato slices in oven pan so as not to be on slices rim. Spread Garlic cloves and herb sprigs evenly among the potatoes.
- Bake Potatoes until brown. If only brown on side facing pan, turn potatoes. Should be about a half an hour of cooking.
Sautéed Fiddleheads with Pancetta
- Bring a pot of lightly salted water to a boil and add the fiddlehead ferns. Blanch for about 5 minutes, then drain thoroughly.
- Use a large heavy skillet to cook the pancetta over medium heat until browned.
- Add the fiddleheads and sauté for about two minutes. Season with salt and pepper to taste.
Have Some ice cream with fresh berries for desert.
Another Easy Idea
Because it comes as an easy to assemble kit made by Spanish Chefs in the authentic recipe for true Paella (not just rice with things in it), this dish is both delicious and really fun and simple to prepare. We even have a Paella dish if you need it.
Moderate Skill Idea
Grilled Halibut on Bed Of Sea Beans
You love to grill and the clean-up is easier - so why not some great very fresh fish fillets? The key here is to oil the grill as the fish will stick and then fall apart if this is not done. Don't over-marinate either as this too can cause the fish to fall apart. To make you look like the accomplished chef that deep inside (or on the surface) you know you are, we place the grilled halibut on top of a bed of sea beans (wild foraged briny asparagus (ish) looking greens).
- 3 1⁄2 lbs To-Table Fresh Alaskan Halibut Fillets
- 1⁄2 cup olive oil
- 6 garlic cloves, minced
- 4 tablespoons lemon juice
- 4 tablespoons fresh parsely
- 4 teaspoons fresh oregano
- 1 teaspoon salt (optional)
- 2 teaspoons black pepper
- Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
- Remove halibut from bag and place on hot very WELL OILED grill.
- Grill for 4 to 5 minutes per side.
- Place fish and don`t move for 4 minutes or it will fall apart.
- Fish is done when it flakes easily with a fork and is opaque all the way through.
Bed of Beans to Underlay The Halibut
- 4 tablespoons red wine vinegar
- 4 teaspoons minced shallot
- Sea salt and freshly ground black pepper to taste
- 12 tablespoons extra virgin olive oil
- 8 ounces haricots verts (about 1 1/4 cups), trimmed
- 6 ounces To-Table sea beans (about 1 1/2 cups), trimmed
- 4 tablespoons chopped Italian parsley
- In a small bowl, combine the vinegar and shallots with a pinch of salt and pepper. Slowly whisk in 6 tablespoons of the oil. Season with more salt and pepper if necessary. Refrigerate vinaigrette for at least 3 hours.
- Fill a bowl with ice water, and set aside. Bring a small pot of salted water to a boil, and add the haricots verts. Cook until tender, about 2 minutes. Drain well, and immediately plunge into the ice water to stop the cooking. Drain again. Toss the haricots verts with the sea beans, vinaigrette and parsley, and reserve.
- Divide bean mixture equally among plates and place Halibut Fillet Portion on Top
Serve with a fresh baguette and butter and splurge on gelato for desert.
Ideas for Mom Cooking for her Family
Because it is her day, if Mom is cooking for her family, perhaps including her own mother and/or partner's mother, I am focusing on dishes which honor her with the finest foods but in dishes that take very little time. You need to enjoy the meal as well as showing your family how dependent they are on you!
Very Little Time or Calories
As you are likely the head of the house making all the important decisions, a 30 minute totally healthy and delicious meal to celebrate your brilliance and skills is just the answer.
Oven Roasted Mahi Mahi with grape Tomatoes and Asparagus
- 3 tablespoons Olive oil for brushing and oiling the pan
- 3.5 lb To-Table Mahi Mahi fillets about 8 fillets 5-6 ounces each
- 4 lemons
- 4 tablespoons grated lemon zest
- 12 garlic cloves minced
- Coarse kosher salt and freshly ground pepper to taste
- 2 cup grape tomatoes
- 4 lb fresh thin asparagus
- fresh thyme
- crumbled feta optional
Preheat an oven to 400°F.
Lay the bottom of a baking sheet pan with parchment paper and brush with olive oil, then add the fish filets to the pan.
Brush the fish fillets all over with olive oil, rub in the lemon zest and garlic, then squeeze the juice from 1 lemon over the fish.
Season with sea salt and fresh ground pepper. Toss the grape tomatoes in 1 teaspoon of olive oil, a pinch of salt and pepper and add to the pan.
Top fish fillets with fresh thyme and roast until the fish fillets are just opaque in the center, about 10-15 minutes, depends how thick are the fillets.
Snap off the woody ends of the asparagus and discard.
In another baking sheet pan, add the asparagus, drizzle with olive oil, juice of half lemon, sea salt and pepper. Toss the asparagus to evenly coat with oil.
Roast on the top rack of the oven for just 10-15 minutes for a mildly cooked asparagus.
Remove fish from oven, discard the thyme sprigs and top with fresh thyme sprigs for serving and juice from the remaining half lemon.
Serve immediately with the roasted tomatoes and asparagus topped with feta crumbles.
A Moderate amount of Time
Garlic Roasemary Crusted Rack Of Lamb
A rack of lamb will be a compelling centerpiece that fully demonstrates your prowess, but , and they don't need to know this, surprisingly simple to make.
- 2 Small heads of garlic, cloves peeled
- 1/3 cup rosemary leaves
- 1/3 cup extra-virgin olive oil
- 2 To-Table Racks of Lamb, frenched (3-4 pounds each)
- Salt and freshly ground pepper
- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
- Carve the racks in between the rib bones and transfer to plates. Serve right away.
Scalloped Potatoes With Ramps
The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely.
- 6 cups sliced To-Table Amorosa fingerling potatoes
- 3 cups fresh To-Table Ramps, cleaned and sliced
- sea salt & freshly ground black pepper to taste
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- 1 1/2 cups shredded Gruyere cheese
- Butter a 1 1/2 quart casserole and put in a layer of sliced potatoes, followed with a layer of ramps and a sprinkling of salt and pepper. Repeat with remaining ingredients, ending with a layer of potatoes.
- Mix the chicken stock and heavy cream and pour into the casserole covering the potatoes and ramps.
- Preheat the oven to 375° and bake covered for 45 minutes.
- Remove the cover, top with grated cheese and return to the oven for about 15 to 20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Serve with a fresh green salad. See the fresh wild and cultivated greens at To-Table