Mother’s Day Celebration!!!
Mother’s Day comes every year and this year it’s going to be great. What’s different about this mother’s day is I’m going to be writing about it. I wish I can remember what we did for Mother’s Day last year and if my memory is correct, I took Mom to Denny’s and had a Grand Slam breakfast and after that we saw Star Trek. After that we had dinner with Paul, Sis, and Taylor; I can’t remember if I prepared dinner or dined out. We must have eaten out because it’s so unlike me to go out for breakfast and a movie….I’m normally slaving in the kitchen all day. Oh well this year it will be delicious and leaking our fingers….
Mother’s Day Celebration Menu:
Baby Back Pork Ribs with Kahlua barbecue sauce
Penne alla Vodka
Mixed Green Salad with Spinach, Radicchio, Radish, Persian Cucumber, Carrots, Beets, Edamame, Triple Fruit Treat (Mango, Cranberries & Blueberries), and Champagne dressing.
Beatty’s Chocolate Cake
Red Velvet Cake with Cream Cheese Frosting
Vanilla Ice Cream
Day 1 – Two days before Sunday, I’m purchasing 2 slabs of baby back pork ribs at 99 Ranch and applying a wet marinade, Italian dressing. Marinated ribs for 24 hours.
Day 2 – Saturday, my ritual, off to the gym and workout for an hour. When I get home I will make my dry rub for the ribs and wipe off the wet marinade and apply dry rub both sides of the ribs. After applying dry rub, wrap ribs in plastic wrap and refrigerate for 24 hours. Time to make Beatty’s Chocolate Cake; this was a major hit with the family that they requested that I make it once again. It’s going to take a couple of hours for the cake to cool and I will make Chocolate icing and when I get home from church, I will decorate the cake. Well it’s time to put icing on the cake and will make a light dinner for Mom and me. I don’t know where I’m getting the energy and I think I’m going to make Red Velvet Cake so that tomorrow all I have to do is make cream cheese frosting, pasta sauce for penne alla vodka, cook ribs, and make salad.
I have been researching recipes for Red Velvet Cake and decided to try Bobby Flay’s Red Velvet Cake recipe.
3 3/4 cups AP Flour
3 tablespoons Dutch processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red wine vinegar
1 tablespoon red food coloring
1 1/2 cups buttermilk, at room temperature
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
I am carefully adding the ingredients for the Red Velvet cake and making sure I don’t splatter any of the red food color on my clothes. It’s a beautiful color and still very nervous in making this cake. So far so good and the house smell amazing. I kept checking my alarm clock, in ten minutes the cake will be done. I had a major accident in the kitchen…no worries; I did not cut myself or fall down. The oven temperature was increased by 100 degrees. Thank goodness I decided to check the cake and that’s when I discovered that the oven temperature was increased from 350 to 450 degrees. Mom has been the only person who has been in the kitchen cleaning and what probably happened is she accidentally brushed against the knob and did not notice it happened. I hope I can salvage this cake and won’t be too bad. I’ll explain to the family what happened and worst case I will make another version of Red Velvet cake.
Day 3 – Sunday, Mother’s Day. I’m getting up early this morning and swim for an hour and at the same time I will take out the cream cheese and butter out so that it will be room temperature when I’m done swimming. What’s on the agenda this morning? I’ll make cream cheese frosting, tomato sauce for Penne alla Vodka, cook ribs, and make salad.
Cream Cheese Frosting:
2 8-oz cream cheese
2 cups confectioner sugar
12 tablespoon butter
2 teaspoon vanilla
I have heard and read so many chefs rave about San Marzano tomatoes when you make tomato sauce and I decided to purchase San Marzano Italian plum tomatoes to finally taste this expensive tomato from Naples. San Marzano tomatoes are thinner and pointier in shape. The flesh is much thicker with fewer seeds, and the taste is much stronger, sweeter and less acidic. I hope this will not disappoint me.
1 35 ounce San Marzano Italian tomatoes
1 small onion, chopped
1 small shallots, chopped
4 cloves garlic, chopped,
1 carrot, chopped,
2 bay leaves,
4 to 6 basil leaves
½ pound pancetta, finely diced
In a large casserole pot, heat oil over medium-high heat. Add the chopped onions, shallots, and garlic and sauté until soft and translucent, about 2 minutes. Add carrot and season with salt and pepper. Add the diced pancetta, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally. Add tomatoes, basil, and bay leaves and reduce the heat to low. Remove bay leaves and taste for seasoning. Pour half the tomato sauce in a food processor or use a hand blender until smooth.
Penne alla Vodka
1 quart Tomato Sauce
1 cup vodka
½ cup heavy cream, at room temperature
½ cup grated Parmesan
2 – 3 tablespoon chopped Italian parsley
Crushed red pepper flakes
1 pound penne
Bring the sauce to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. Sprinkle parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
I no longer have my mini Weber and we can’t have one in our place and so I will cook the ribs in the oven. I will certainly miss the smoky flavor and it will still be good. It’s 12 P.M. and it’s time to start cooking ribs in the oven. Browning the meat will be easy, first broil each side for 5 minutes and bake covered for 1 – 2 hours at 300 degrees. Baste it with your favorite barbecue sauce after 1 hour and cover again.
My niece Taylor wanted to be around when it was time for me to add the cream in the tomato sauce.
Taylor was the one who requested that I make Penne alla Vodka and I hope she likes this dish.
It’s time to make green salad and open a nice bottle of red wine from Spain.
I’m ready to place the food on the table and invite the family enjoy this feast. I decided to decorate Red Velvet Cake by adding blueberries and raspberries on top of the cake; I thought it added color to the cake.
The family is eating now and I’m not hearing anyone talk. The Penne alla Vodka was delicious; you can really taste the vodka. The ribs was also a hit, it was moist, tender and really taste the all the spices I put in the dry rub.
Beatty’s Chocolate cake was a hit that my sister took home the rest of the cake.
Well as for the Red Velvet Cake, it was good but a bit on the dry side. This was a very good Mother’s Day Celebration and the only one missing was Dawn. Missing you!!!
Ciao for now!!!