Our Mother’s Favorite Recipes!

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Mom’s are the very best aren’t they? I cannot imagine my life with out the influence of my dear Mother. The ability to understand me to properly hold me accountable when I needed it, and when to give me a hug when my heart was breaking. That’s a Momma.

I find that with my own Wife. I watch her with our kids. I see that endless love and devotion to raising them with a life full of hope and bright dreams that will empower them to take life by the horns and live it to the fullness.

These recipes, I hope will give you a leg up in making a fantastic dinner for your loved one in your life.  Here are a few of my Wife’s Favorite that I have made for her on previous Mothers Day’s.

Ribs:

Georgia Peach Spare Ribs

Ingredients

Peach Barbecue Sauce

  • 1lb peaches (quartered and pitted (2-3 peaches))
  • 1/2 cup red bell pepper (diced)
  • 1 Small onion (quartered)
  • 4 Cloves garlic
  • 1/4 cup honey
  • 1/4 - 1/2 cup water
  • 1/4 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary
  • 1-2 Teaspoons crushed red pepper flakes (to taste)
  • 2 Teaspoons kosher salt

Spare Ribs

  • 2 Racks spare ribs

Directions

Peach Barbecue Sauce
Step 1
Combine all ingredients into a food processor blender. Pulse until the mixture is well-combined but not a puree. Leave some chucks in the barbecue sauce.
Step 2
Pour the mixture into a large sauce pan that is on medium heat. Bring this to a boil, and then reduce the heat and let simmer until it has reduce to about a pint in size. This will take about 15 minutes, depending on how much water you used. You will know when it's done when it coats the back of a spoon.
Step 3
Let cool, bottle and then place in the refrigerator.
Spare Ribs
Step 4
Pre-heat your oven to 250 degrees F. Set the grill up for a raised direct cook method. When the grill is at temperature, add some smoking wood for smoke. Peach or Apple wood is best.
Step 5
While your grill is coming to temperature, trim the spare ribs rack down as much as you wish. If you are using a St. Louis style rack, remove the chine (or the breast) bone and the connective tissue between the chine and the ribs themselves. Also, ensure you remove the silver skin that is a tough membrane that covers the bone side of the ribs, this will let more flavor in, and make it easier to cut and eat.
Step 6
After the ribs have been trimmed, season them with a dusting of your favorite rub. You can just opt for salt and pepper to allow the Peach Barbecue Sauce to not compete.
Step 7
When your wood smoke changes color from White to blue, you can move the ribs to the grill.
Step 8
Spare ribs take 5-6 hours to cook. It is best to start the ribs on the bone side down, and then flip them from end-to-end and top-to-bottom every hour. This will help even out the hotspots (yes every grill has them) that can happen when you cook on a direct heat source. At the 5th hour your ribs should start showing the tell tell signs of being done (meat pulling back from the bone, meat cracking when you lift them at the end). If you are in doubt, using an thermometer check the internal temperature of the meet between the bones, the temp should read at leas 180 degrees F, prior to applying your sauce.
Step 9
Sauce the ribs with the Peach Barbecue Sauce. Let them cook for 10 minutes, then flip and sauce the meat side of the ribs, and allow to cook for 10 additional minutes. Then flip the ribs again, baste one more time with the sauce and allow to cook 10 more minutes. Serve with the remaining sauce.

Root Beer Ribs

Serves 4
Prep time 15 minutes
Cook time 2 hours, 30 minutes
Total time 2 hours, 45 minutes
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Barbecue
Region American

Ingredients

  • 2 Racks baby back ribs
  • 1 12 oz bottle root beer (get the good stuff)
  • 1/2 cup cider vinegar
  • 1 4 oz can tomato paste
  • 1/2 cup raw or brown sugar
  • 1/4 cup honey
  • 1 tablespoon kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper

Directions

Step 1
In a medium saucepan, bring the root beer to a boil and cook it until it has reduced in volume by 1/2. This should take about 5 minutes. Add the vinegar, paste, sugar, honey, salt, and Worcestershire. Whisk this mixture to combine completely. Allow to return to a boil and then reduce the heat and let the sauce simmer for 1 minute. Taste and adjust for sweetness, acid and salt.
Step 2
Turn the heat off and then add the paprika, pepper, onion, garlic, chili powder, black pepper and cayenne. Bring again to a boil, reduce the heat and simmer for 1 more minute. Reduce the heat to the lowest setting and let the sauce continue to simmer for 5 more minutes. At this point remove the sauce from the heat and allow to cool. Bottle and store in the refrigerator.
Step 3
Pre-heat your grill for a raised, direct cook at a low 300 degrees F. While the grill is coming to temperature, season both sides of the ribs with your rub of preference. Toss in a chunk of smoking wood (sassafras if you can get it, I used cherry wood), and when the smoke changes from white (not good) to blue (very good), put the ribs on the bone side down for about 1 hour.
Step 4
After the an hour, flip the ribs and let them go for another hours. After 2 hours of cooking time, start checking for doneness. The ribs should bend and crack when you pick on end up with a pair of tongs and the meat should be pulling away from the bones.
Step 5
When the ribs are showing these signs of doneness, sauce the meat side of the ribs with the Root Beer Barbecue Sauce, and let them continue to cook for an additional 10 minutes. Flip the ribs, sauce the bone side and let them go for 10 more minutes. Flip the ribs to the meat side up, and give them their final coat of sauce and let the ribs cook for the last 10 minutes.
Step 6
Remove the ribs from the grill, and let the ribs rest for 10 minutes before serving with more Root Beer Barbecue Sauce on the side.

Downtown BBQ Beef Short Ribs

Serves 6
Prep time 10 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 20 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue
By author Tyler Florence

Ingredients

  • 8 Lbs beef short ribs (cut across the bone)
  • 2 Cloves garlic
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 Tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 Tablespoons butter (melted)
  • 1 tablespoon molasses
  • 3 Tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)

Directions

Step 1
Fill a large stockpot with water and bring to a boil.
Step 2
Add the ribs, garlic cloves and the bay leaf. Par boil the ribs, cover the pot and allow to cook for 45 minutes to an hour, until the meat is fork tender.
Step 3
In a medium saucepan, combine all the other ingredients. Pour 1 cup of the rib boil water into the mixture. Cook over medium heat, stirring occasionally allow to cook for about 15 minutes, until the sauce has thickened and is completely heated through. Add the ribs to this pot, turning with tongs to coat the ribs completely. Season with salt and pepper.
Step 4
Move the ribs to a hot grill (outdoors), place the ribs meat side down on the grill. Cook for about 8-10 minutes on each side, be sure not to allow to burn. Serve with the remaining sauce on the side.

Braised Short Ribs

Serves 6
Prep time 1 hour
Cook time 27 hours
Total time 28 hours
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Christmas, Football Party, Formal Party, Valentines day
By author Tom Colicchio - Food & Wine

Ingredients

  • 4 Sprigs thyme
  • 3 Cups chicken stock
  • 3 Cloves garlic (thickly sliced)
  • 1 bottle dry red wine (750-milliliter such as Cabernet Sauvigon)
  • 2 carrots (sliced)
  • 3 celery ribs (sliced)
  • Koser Salt and Fresh Ground Pepper
  • 1 Large onion (finely chopped)
  • 2 Tablespoons canola oil
  • 6 short ribs (flanken-style, with bones, cut in 2 inches thick (about 4 lb. total))

Note

Make Ahead:  This recipe can be prepared through step 4 and placed in the refrigerator for up to 2 days ahead.

Note: Flaken-style short ribs are short ribs that are cut across the bones instead of parallel to them.  These can be ordered at butcher shops or at your grocers meat counter.

Serve these with: Polenta, Mashed Potatoes, Buttered Noodles.

Directions

Step 1
In a large dutch oven, heat the oil. Season your ribs with salt and pepper. Add them to the dutch oven and cook over moderate heat, turning once - allow to get browned and crusty. This will take you about 18 minutes. Once complete, transfer the ribs to a shallow baking dish in a single layer.
Step 2
Add the onions, carrots, celery and garlic to the dutch over and allow to cook over low heat, stir occasionally, allow to get very soft and a light brown. This should take about 20 minutes.
Step 3
Add the wine, thyme sprigs and then bring this to a boil over high heat. Pour this hot marinade over the ribs and allow to cool. Cover with plastic wrap and refrigerate overnight, turning the ribs once 1/2 through the process.
Step 4
Preheat your oven to 350 degrees F. Transfer the ribs and marinade to an enameled cast-iron casserole. Add the chicken stock, and bring to a boil. Cover and cook in the oven for 1 1/2 hours, until the meat is tender but not falling apart.
Step 5
Uncover and braised for 45 more minutes, turning the ribs once or twice, this will allow the sauce to reduce. Your looking for the sauce to reduce in half and the meat is very tender.
Step 6
Transfer the meat to a clean shallow baking dish, discard the bones. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
Step 7
Preheat your broiler, and broil the meat. Turn once or twice, until glazed and sizzling - this should take about 10 minutes.

BBQ Ribs that Melt in Your Mouth – Oven Style

Serves 6
Prep time 20 minutes
Cook time 3 hours
Total time 3 hours, 20 minutes
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Barbecue
Region American
By author Brian Child

Ingredients

  • 4 Lbs Pork Ribs (Baby Back or St. Louis Style)
  • 1/2 cup Paprika
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Cayenne Pepper
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Garlic Salt
  • 1 Tablespoon Dry Yellow Mustard
  • 1 Tablespoon Ground Cumin
  • 3 Tablespoons Brown Sugar (Optional if you like a more sweet dry rub)
  • 2 Cups BBQ Sauce

Directions

Step 1
Pre-heat your oven to 245 degrees F.

Sit Down with a Knife and Fork:

Beef Bourguignon

Serves 6
Prep time 30 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 45 minutes
Meal type Lunch, Main Dish
Misc Gourmet, Serve Hot
Occasion Casual Party
By author Ina Garten

Ingredients

  • 1 tablespoon olive oil (the good stuff)
  • 8oz smoked bacon (center cut, diced)
  • 2 1/2 Lbs chuck beef (cut into 1)
  • Kosher Salt
  • Ground Black Pepper
  • 1lb carrots (sliced on the diagonal into 1)
  • 2 yellow onions (sliced)
  • 2 Teaspoons garlic (chopped (about 2 cloves))
  • 1/2 cup Cognac ((You can substitute Juice from peaches, apricots, or pears))
  • 1 bottle Red Wine (Dry Red, Cote du Rhone or Pinot Noir (You can substitute Red Grape Juice, Cranberry Juice, Chicken Broth, Beef Broth - substitute the equal amount of liquid the recipe calls for))
  • 2 Cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme leaves (fresh / if using dry use 1/2 teaspoon)
  • 4 Tablespoons unsalted butter (room temperature, divide)
  • 3 Tablespoons all-purpose flour
  • 1lb frozen whole onions (you can get these at Wal-Mart)
  • 1lb mushrooms (crimini are the best. You can use button. Discard stems.)

Directions

Step 1
Pre-heat your oven to 250 degrees F.

In a large Dutch Oven place your olive oil and heat over medium heat. Place your bacon pieces and cook for about 10 minutes. Allow the bacon to render it's fat, stir occasionally until it is lightly browned. Using a slotted spoon, remove the bacon to a plate and set aside.
Step 2
Using paper towels, pat the beef cubes to remove any excess moisture. Then sprinkle the cubes with salt and pepper - be generous. Using the same Dutch Oven sear the beef in batches, in a single layer. Allow the heat to build between batches, brown on all sides of the beef. Remove the seared cubes to the bacon plate.
Step 3
In the Dutch Oven add your carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper into the fat in the pan. Allow to cook for about 10 - 15 minutes, stir occasionally until the onions are lightly browned. Then, add your garlic and allow to cook for an additional minutes. Add the Cognac, standing back and then ignite with a match to allow the alcohol to burn off.
Step 4
Place the meat and bacon back into the pot with all the juices, add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, place the cover on the pot (tight fitting lid) and place it in the oven for about 75 minutes or until the meat and veggies are very tender when pierced with a fork.
Step 5
Combine 2 tablespoons of the butter with an equal amount of flour with a fork, and stir into the stew. This will help thicken the sauce. Add your frozen onions. Sautee' the mushrooms in 2 tablespoons of butter for about 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on the stove top, then lower the heat and allow to simmer for 15 more minutes. Season to taste.
Step 6
Serve with Sour Dough or Garlic Bread and dusted with fresh chopped parsley for color.

Mashed Parsnips & Potatoes

Serves 6
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Milk
Meal type Side Dish
Misc Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Formal Party, Thanksgiving
Region American
Website Brian Child

Ingredients

  • 4 Lbs Potatoes (Yukon Gold)
  • 2 Lbs Parsnips
  • Koser Salt and Fresh Cracked Black Pepper (To Taste)
  • 1 Cup Heavy Cream
  • 1 Cup Sour Cream
  • 1/2 Stick Butter (1/4 cup)
  • 2 Tablespoons Chives (chopped)
  • 1/2lb Pancetta (Diced and Rendered into Lardons)

Note

Pancetta is an Italian cured bacon. You can find it at your local grocery store, generally in their deli department. In Utah, I can find it at Harmon's Grocery Store.

Please note this is not a recipe for people on a low fat diet. :D

Directions

Step 1
Peel and cut your potatoes and parsnips into even sized pieces.
Step 2
Place them in a large dutch oven, cover them with cold water and add a large pinch of salt. Bring the pot to a boil and simmer until the vegetables are fork tender. This should take about 20 - 30 minutes.
Step 3
Meanwhile, in small pot gently heat the cream, sour cream and butter over low heat. When the vegetables are done, drain them well. Place the vegetables back into the pot over medium heat. Gently stir them to remove any additional moisture; ensure they do not burn.
Step 4
While the potatoes and parsnips are still warm, press them through a potato ricer into a bowl. Add the warm cream a little at a time and mix with a wooden spoon until fluffy.
Step 5
Season with salt and pepper and garnish with the chives and pancetta. Serve immediately.

Smoker Heaven:

The Original Bacon Explosion

Serves 5
Prep time 20 minutes
Cook time 3 hours
Total time 3 hours, 20 minutes
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Barbecue, Casual Party
Website BBQ Addicts

Ingredients

  • 2 Lbs bacon (thick cut)
  • 2 Lbs italian sausage ((I used 1 lb spicy and 1 lb sweet))
  • 1 jar bbq sauce (your favorite)
  • 1 jar bbq rub (your favorite)
  • 1/4 cup parmesan cheese (grated)

Note

This recipe originally came via the theBBQdude.  The original recipe that we give credit to comes from the BBQ Addicts that are mentioned in the recipe details.  The pictures are courtesy of TheBBQDude.

Directions

Step 1
bacon1
Depending on your width of bacon, you will need to create a 5x5 bacon weave. Just make sure your bacon weave is as tight as you can, so that at the end of your cooking time, it looks nice.
Step 2
Then, lightly dust your bacon with your bbq rub mixture.
Step 3
Number2
In a small mixing bowl, combine your sweet and spicy italian sausage so that it creates a blend. Then lay this out on your bacon wear to mask the exact side and shape.
Step 4
bacon3
Cook 5-6 strips of bacon, and cover your patch of sausage. And then sprinkle with parmesan cheese.
Step 5
Roll tightly your sausage mixture to form a loaf, leaving the bacon lattice on your work surface. Lightly dust your sausage and bacon again with the bbq rub.
Step 6
bacon4
At this point you can start to see the final shape of the Bacon Explosion. Then start from the opposite end (sausage loaf end) and roll the bacon on top of the sausage until the entire loaf is covered with bacon.
Step 7
bacon5
Sprinkle some bbq rub seasoning on the outside of the bacon weave. Now you are ready for your smoker. Cook the Bacon Explosion at 225 degrees in a consistent smoke cloud until it reaches 165 degrees F. This will take about 1 hour for every inch your loaf is thick. This usually takes 2 to 2.5 hours depending on how many times you open the smoker to look at it.
Step 8
Once your Bacon Explosion is fully cook, here are some finishing touches. BBQ sauce the outside with a silicone brush, and lightly glaze it. Coat the entire surface. We recommend leaving the bbq sauce on the out side until the very end as these tend to be full of sugar and will burn.
Step 9
Slice the Bacon explosion into 1/4 to 1/2 inch rounds to serve. If you have a good roll, you will see a nice pin weal pattern through the sausage. If you would like to make this into a sandwich, use a nice soft pillowy potato roll. This will soon become one of your favorite meat treats.

Previously

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