MothersDayClass

We know you love your mom. Now, love her some more by learning to cook some tasty food! We will be cooking the following for you to sample, ask questions to get your prepared for Mom’s Big Day! You can do it!

Here is the Menu!

BBQRibsOvenStyle

 

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.

 

ParsnipMashedPotatoes

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. 😀

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.

Pin It on Pinterest

Skip to toolbar