Naturally, I cooked for my mother on Mother's Day. Also for my Dad, my sister, my niece, my brother, my sister-in-law and the Weatherman and the Boy.
We started out with guacamole, salsa and chips. For the guacamole, I took four slightly over ripe avocados, and smushed them with an old potato masher. Then I added the juice from two limes. Stirred in some fresh chopped cilantro (probably about 3/4s of a cup) and some chopped Vildalia onions (about 1/2 a cup). Seasoned the whole thing with a few shakes of the Tabasco bottle, and salt and pepper.
As for the salsa, I didn't make it from scratch, but I started with Pace chunky salsa, then doctored it up a bit by adding some fresh cilantro and sweet onions.
For main course, the Weatherman grilled lamb kabobs. I got the kabobs from the butch at Key Food in Pleasantville, who is one of the last old-fashioned butchers around here that I've found. (By old fashioned I mean he'll prepare any cut of meat you'd like and discuss preparation and cooking times.)
With this I served a green salad and curried couscous. The couscous recipe came from the Barefoot Contessa Cookbook and here is is:
1 1/2 cups couscous 1 1/2 teaspoon kosher salt
1 Tablespoon butter 1 teaspoon freshly ground black pepper
1 1/2 cup boiling water 1/2 cup grated carrots
1/4 cup plain yogurt 1/2 cup minced fresh-flat leaf parsley
1/4 cup good olive oil 1/2 cup dried currants
1 teaspoon curry powder 1/4 cup blanched, sliced almonds (I left these out)
1/4 teaspoon ground turmeric 2 scallions thinly sliced (white and green parts)
1/4 cup small-diced red onion
Pour couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed couscous and mix well with fork. Add the carrots, parsley, currants, almonds, scallions and red onions; mix well and taste for seasonings. Serve at room temperature.
For dessert we had fruit cobbler. This comes from the William-Sonoma catalog.
For the filling:
6 cups blackberries or mixed seasonal berries. (I used blackberries, strawberries and blueberries.)
1/3 cup sugar
1 Tablespoon all-purpose flour
1 teaspoon lemon zest
pinch of salt
For the topping:
1 3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
Preheat over to 375 degrees. Lightly grease a baking dish. To make filling, toss berries in a bowl with sugar, flour, zest and salt. Pour into baking dish. To make the topping, stir together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk egg, buttermilk, butter and vanilla. Pour wet ingredients into dry ingredients; fold gently to form a soft dough. Drop heaping spoonfuls onto fruit, spacing them evenly. Dough will not completely cover fruit. Bake until fruit is bubbling and topping is browned, about 45 minutes.
Needless to say, this should be served with vanilla ice cream.