Menu #2: Thursday Lunch

Appetizer Potato-chicken croquettes with citrus green curry sauce
Salad 1 Deli salad
Salad 2 Israeli salad
Entree 1 (Beef) ribs 3 ways (“Way Down South” sauce, honey mustard, and plain S&P for my FIL)
Entree 2 Hush puppies
Entree 3 Sweet & sour chicken
Side 1 Roasted red potatoes
Side 2 Rice with caramelized onions and cumin
Side 3 Butternut squash kugel
Side 4 Moroccan carrot salad

 

Ribs! Ribs! Ribs!

Sorry, got carried away. This is generally my (and everyone’s; let’s be honest) favorite meal. Also, for me, because of the carrot salad… it’s nice and garlicky and even though it’s a love-it-or-hate-it kind of dish, I’ll just eat all the leftovers anyway.

The last couple of years I served ribs I went with the honey-mustard sauce, a really spicy rub, and a bottled hickory BBQ sauce (mostly because the decision to go with three types rather than two was last-minute, and the sauce I picked went over really, really well so we kept it). But after some insistence from my husband that no one eats the spicy ribs except me, they have been retired in favor of the “down south sauce” (that’s what the book called it) which I recall used an entire bottle of wine (among other ingredients) when I last cooked 8 lbs of beefy goodness. Also, my FIL likes his food tres simple, so I’m just going to go with basic seasoning for a bunch of them. Time-wise, it looks to be about the same preparation time as last year, so I’m good with it.

I reconsidered the salads on the menu from the previous meal and this one, and thus have swapped a couple of them; the Israeli salad was moved to this meal, and a hearts of palm salad will take its place for Wednesday night. (I also will be updating the menu post.)

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