First of all, I would like to say a happy belated Mother’s Day to all of you out there and to apologize for some the photography and lack of food styling on this post. Someone (as I look around with that, “What are you looking at? It’s not me” look) was a little over served on Mother’s Day and couldn’t hold the camera straight. I hope you all had a wonderful day as I did.
Since we couldn’t travel to see our moms, I pulled the mommy card out and sat on my rear enjoying the day. I gave The Husband full notice that I was off duty. I awaited disaster but he surprised me. Not only did I get my first mother’s day card (yes, Mia is almost three) and didn’t have to drive anyone to the hospital but a champagne brunch, a day relaxing in the Adirondack chair in the back yard, and an amazing dinner. Not only was it an amazing dinner but the best cooking he has ever done. Earlier he had asked me what I wanted and jokingly I gave him the current issue of Food & Wine and sarcastically said, “Something form here.” Before you say anything, I’m not that demanding and I really didn’t mean it as he doesn’t cook much. I told him anything from a steak to a bowl of cereal would do.
I was totally shocked when I sat down to dinner to find this…
Cumin-glazed ribs with avocado-pineapple salsa, grilled okra, and grilled corn on the cob with cilantro lime butter. Seriously, I can’t tell you how amazingly good this is! The rib recipe was from Food & Wine and the okra and corn are just the way I usually prepare them. If you’ve never tried grilled okra or corn before you absolutely must. The ribs were juicy, very tender and the slightly sweet spicy rub/glaze made for some of the most unique and flavorful ribs I’ve ever had. He did everything to perfection, including pairing the ribs with a grapefruity IPA. I will be begging him to make them again soon.
Thanks babe for making me a mother and being a fantastic husband and friend.
Cumin-Glazed Ribs with Avocado-Pineapple Salsa Food & Wine, June 2011
- 1 quart of fresh okra
- 1 Tbs extra virgin olive oil
- 1 Tbs kosher salt
Light the grill and let the fire die down enough so you can hold your hand over the fire for 10 seconds. Place okra in a large bowl. Add olive oil and salt. Stir to coat. Place on grill for 8 to 10 minutes, turning once.
Cilantro-Lime Corn on The Cob
- 4 ears corn, in their husks
- 2 Tbs butter, softened
- 1 Tbs fresh cilantro, chopped
- 1 squeeze lime, about 1/2 tsp
In a bowl, mix together butter, cilantro, and lime. Set aside. Submerge the corn in water and soak for 10 minutes. Pat dry and place the corn on a hot grill. Grill turning a few times so all sides feel the heat for 15 to 20 minutes. Allow to cool to the touch and remove the husks. Serve with cilantro lime butter.