Mother’s Day meal ideas – Honoring motherhood

BY NOEL CUNNINGHAM

Mother’s Day is one of the most celebrated days of the year, of course, our moms are special. This is the day to let mom relax and enjoy a full day of gifts and pampering. Nothing says I love you like cooking for someone, and you don’t need to be a pro. Remember it’s not always about the gift, but it’s the thought that counts.

Mother’s Day was usually my time in the kitchen to cook for mom especially when I was just learning the craft. Since it’s always on a Sunday, rice and peas were a must-have. I would usually make the family special BBQ fried chicken, with my seasoned potato wedges. I would often use this time to treat my mom since she was the one always cooking.

Instead of taking mom out this Mother’s Day to dine at a crowded brunch or packed restaurant, use this opportunity to spread a feast at home the entire family can enjoy along with mom. This week I’m sharing two of my favorite recipes that you can prepare for the special woman in your life to make this Mother’s Day memorable. This week I’m serving up a sizzling grilled sirloin with herbed roasted potato, sautéed baby carrots and asparagus to take dinner up a notch. For the grand finale; end the evening on a high note with a slice of warm rum and raisin bread pudding with a scoop of your favorite ice cream.

Grilled Steak with Herbed Roasted Potato

Spice up dinner with this quick, simple and delicious steak with a hint of spice from my signature smoky jerk marinade.

Makes 2

Ingredients

For the Grilled Sirloin Steak:

• 2- 8-10 oz sirloin steak
• 3tsp Chef Noel’s jerk marinade

For the potatoes:

• 12 baby potatoes (not peeled)
• 1tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 2 tsp parsley, finely chopped
• olive oil

For the sauce:

• 1 cup water
• 4tsp beef bouillon (or 4 cubes)
• 1tsp soy sauce
• 1/4 cup red wine
• 1tsp Chef Noel’s jerk marinade
• 1/4tsp garlic powder
• salt and pepper
• 2tsp cornstarch

Directions

For the steak:

Season the steak generously with jerk marinade and leave to marinate for an hour to overnight.

For the potatoes:

Slice the potatoes in half then season with salt, pepper, parsley, and garlic powder. Drizzle with olive oil, and roast in the oven at 1808C for 15-20 mins.

For the sauce:

Place the water in a medium saucepan and bring to a boil then reduce the flame to low; whisk in the beef bouillon, soy sauce, jerk marinade, garlic powder, and add salt and pepper to taste if needed. If you like a thicker au jus, you can whisk 2 tsp cornstarch in ¼ cup water then add to au jus and allow to thicken.

Grill the steak (or seared in a heated skillet). Place in the oven at 350ºF for five to eight minutes or until reach desired doneness. Serve with a side of sautéed baby carrots and asparagus.

Rum and Raisin Bread Pudding

This rum and raisin bread pudding is the quintessential dessert anyone could have after a good meal.

• 1 loaf bread
• 2 cups milk
• 1 cup sugar
• 2 tsp vanilla
• 1/2 cup rum
• 1 pinch nutmeg
• 1 tsp salt
• 2 tbsp. melted butter
• 6 eggs
• 1/2 cup raisin

Directions:

1. Cut bread in cubes. then put aside.
2. Mix together eggs, milk, sugar, salt, nutmeg, vanilla, and cinnamon
3. Pour over bread and leave for 5 minutes
4. Pour the mixture into a greased baking dish.
5. Bake for 30 to 40 mins
6. Serve hot or cold with ice cream or your favorite sauce.