For Mother’s Day we did just that. The above spread is collaboration between myself, my radiant sister and bro n’ law and consisted of the following…
Pork Ribs: Cooked slowly in the oven for 10+hrs; first in a dry rub, then slathered in my homemade BBQ Sauce.
Market salad: Asparagus, Fava Beans, String Beans and Sugar Snap Peas with a lemon and mint dressing, finished with Parmesan shavings.
Tarragon Chicken grilled “under a brick” dusted with Paprika for color
Grilled Shrimp Skewers with lime wedges, because Shrimp is a fixture of every family meal (thanks for de-veining Dad!).
Mashed Purple Potato salad with Red Peppers and Chives, tossed in a light Mustard vinaigrette.