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May 12, 2013 06:12 AM

What's for Dinner? #216 - The Mother's Day and After Edition [Old]

Happy Mother's Day to all who are Moms, Grandmoms, Stepmoms, Kitty and Puppy Moms, and anyone who has cared for another. {{{Hugs}}} to those who are missing their mothers - Moms are special people - and I love mine!

So are you going out for Mother's Day brunch/lunch/dinner? Or are you staying in and waiting on her (or being waited on, if you are the Mom in question)?

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  1. Making dinner for the outlaws today. Roasted chicken, mashed potatoes, roasted carrots with thyme, biscuits, and a big salad. Ad Hoc brownies and strawberries with fresh whipped cream for dessert.

    3 Replies
      1. re: ChristinaMason

        I've spent the past several days making food for a friend's party plus working so I'm exhausted. I wanted to do something easy. I feel like a right slacker... salsa from a jar and canned biscuits. =) They will appreciate it though bc my easy day is still a lot better than what they usually have.

      2. re: Njchicaa

        All of that sounds delicious...they are sure to appreciate the effort your putting in to prepare such a great dinner for them!

      3. Missing my mom today!

        Was served breakfast in bed by my son-bacon, eggs, toast and coffee along with some freshly picked lilacs. My sweet pom snuggled up too but I think she just wanted the bacon!

        Dinner still undecided. We have to head to Andover for a LAX tournie and then make what sounds to be a long drive home. Got some great tips on here for where to eat on the way home but now the guys are saying lets eat closer to home.

        Open table is showing spots at Steel and Rye and Abby Park during our time slot but not sure since we will be ultra casual. My next thought was Pho Countryside near the Kam Am market but was told it would be standing room only around 5.

        Might be take Thai after all. Still I have nothing to complain about!

        Happy mothers day!

        5 Replies
        1. re: foodieX2

          You'll be in my neck of the Boston area, foodie - hopefully the rain lets up! And almost any place you go for Mom's Day is going to be crazy-busy - perhaps takeout Thai is the way to go!

          1. re: LindaWhit

            Thats what we were thinking too-take out look like the way to go. Decidedly not moms who planned the game schedule. What is worse is that we are playing another South Shore team! Not like there aren't plenty of fields around here!

            1. re: foodieX2

              OK, now that's poor planning if you're coming all the way up here to play another SoShore team!

          2. re: foodieX2

            Happy Mother's Day, foodie! That was sweet of your son to bring you breakfast in bed along with those beautiful flowers. :-)

          3. As for me, I already took Mom out for Mother's Day lunch last weekend, so I'm on my own.

            Friday night, I made a dry rub of:

            2-1/2 Tbsp. paprika
            1 Tbsp. garlic powder
            2 Tbsp. turbinado sugar
            1 tsp. kosher salt
            3/4 tsp. freshly ground pepper
            1/4 tsp. cayenne

            and rubbed it all over a 6 lb. pork butt. Let that sit overnight, and Saturday morning, before I headed out for my non-antiquing day, I put it into a crockpot (had to cut it up to make it fit) along with 1-1/2 chopped onions. Poured a bottle of Reed's Jamaican ginger beer over it all, and let that go until I got home from dinner last night around midnight (although I did turn the big chunk of pork once before I went out for dinner). Before I went to bed, I removed the now falling-apart pork from the crockpot and put it all in the fridge, along with the "pork stock" to let the fat separate.

            A bit later today, I'll remove the fat, shred the pork, and put it back into the crockpot withwith my last bottle of non-HFCS Bullseye BBQ sauce blended with some of the pork stock and freshly grated ginger and powdered ginger. Will let that go for about 4-6 hours on low.

            I'll make a quick creamy coleslaw to go on top of the BBQ pork piled onto small rolls, and I'm going to make a pickled cucumber, red onion and cherry tomato salad to go alongside as a "veggie".

            14 Replies
            1. re: LindaWhit

              Ummm- maybe we can just come to YOUR house for dinner? Sounds wonderful.

              1. re: foodieX2

                I'll make extra coleslaw and pickled veggies. :-)

                I found a recipe last summer/fall that used ginger ale and thought the Jamaican ginger beer would be a good braising liquid. Doesn't really add a whole lot to the braise, but using the pork stock blended with the BBQ sauce and adding the two gingers gives it a nice flavor.

                1. re: LindaWhit

                  I'll take the pickled veggies, I recently accepted that I'm addicted to vinegar. I just can't get enough of it! Some days I have to hold myself back from drinking the bottle of vinegar or chugging the pickle juice.

                  1. re: fldhkybnva

                    I don't think you're much of a drinker, but there's a thing called a pickleback. Could be your next bar order?

                1. re: LindaWhit

                  Ain't nothin' more luscious than a slow-roasted pork butt.

                  The ginger beer idea is very interesting!! Can't wait to hear how it turns out.

                  1. re: linguafood

                    The ginger beer actually doesn't add a lot of flavor to the plain pulled pork pre-saucing. I was hoping it would the first time I made it, but it's a good way to use up the bottles I had in my fridge. Perhaps it would have a more gingery taste if I added ground ginger to the dry rub, but adding the freshly grated ginger and ground ginger to the BBQ sauce amps it up a bit.

                    The house is smelling good. :-)

                    1. re: LindaWhit

                      LW, next time, just mix the ginger beer (love Reeds!) with some rum and a lime wedge, and drink it while the pork cooks :)

                      1. re: gingershelley

                        gingershel with a very good plan! Except that the pork cooks for 12 hours +. I'm gonna be a mess. :-D

                  2. re: LindaWhit

                    I may have to try that with the pork I'm cooking this week too. Sounds simple yet awesome.

                    1. re: LindaWhit

                      What a great idea of thinking to combine the pork juices with the bbq sauce to infuse the flavor! I'll glady take any leftovers you may offer up of that pulled pork and salad. :-)

                      1. re: littleflower

                        Yeah, the pork "stock" is actually very flavorful! I got to freeze about 2 cups worth in addition to the 1 cup I used to thin out the sauce.

                    2. Happy Mother's Day everyone! My first American one! My husband is back in the UK (for 2 weeks!) but my little boy helped make breakfast for me, Bill Granger's baked eggs with spinach and parmesan and toast made from polaine-ish bread from Wholefoods. Coffee in my favourite cup and blood orange juice. Delicious and all the better for the proud look on his face for having helped.

                      5 Replies
                      1. re: helen_m

                        Happy Mother's Day, helen_m! I hope DC treats you well today.

                        We should grab a coffee sometime to put faces with our CH handles :)

                        1. re: ChristinaMason

                          It looks like it's going to be a lovely sunny day in DC (about time after all the rain)

                          I would love to get coffee sometime!

                        2. re: helen_m

                          What a delicious breakfast!! Enjoy the rest of your first Mother's Day here in the States :-).

                          1. re: helen_m

                            Not sure how little that boy is but my son (5) thinks blood oranges are the best ever. You look like a vampire when you eat them. They are all in the range in his K classroom after a kid missing a bunch of teeth came up with the joke.

                          2. Happy Mother's Day, ladies!
                            I wanted to report back on Friday night's butter chicken from this recipe:
                            It was fantabulous! I followed the recipe exactly and topped with tons of chopped cilantro. It's will be a regular thing around here.
                            Last night was my first DOTM. I made crunchy fish soft tacos. Strips of tilapia in seasoned panko breading with slaw and cotija. Not bad.

                            3 Replies
                            1. re: alliegator

                              I'm so glad you reported back, I'm looking for a good recipe to get started with!

                              1. re: alliegator

                                Happy to hear the butter chicken recipe turned out to be a success! Sounds delicious, and it's making me crave some butter chicken right FAVORITE Indian dish (this and aloo mataar).

                                1. re: alliegator

                                  Thanks for sharing the link to the butter chicken recipe. It looks great.