Easter Dinner, Pig of the Month StyleApril 3, 2012
Easter Dinner, Pig of the Month StyleOne of the very best things about holidays is the gathering of family for a big meal or it could be the worst thing.
With so much to do on a holiday it’s tough to make a great big spread also. Frankly I’d rather be out Easter egg hunting than spending all my time in the kitchen.
Easter is also the end of Lent, a 40 day time period of fasting, prayer and penance. Many people who observe Lent give up meat not only on Fridays but for the entire period. For me that’s more penance than fasting! Easter isn’t only the end of Lent; it is also a celebration of Spring!
Whether you are celebrating a traditional Easter or the celebration of Spring, what better way to celebrate a holiday and the end of Lent then going all out carnivore with some Pig of the Month’s Dry Style BBQ Baby Back Ribs!
They are the perfect ribs for family and friends, I know my mom isn’t super fond of overly saucy ribs, she prefers them dry so she can add just the right amount of sauce and the kind of sauce that is more suited to her taste. To make everyone happy, why not get the BBQ Sauce Sampler to serve with the ribs?
To celebrate spring how about serving this Grilled Asparagus and Egg salad (a perfect way to use some of those Easter eggs) with some Lemon and Blueberry Mason Jar cakes to finish off the meal?
Grilled Asparagus & Egg Salad with Meyer Lemon Vinaigrette½ cup olive oil, plus extra for drizzling
1 bunch ‘fat’ asparagus, washed and trimmed
3 tablespoons Meyer or regular lemon juice (about 1 ½ lemons)
1 tablespoon minced shallot
½ teaspoon grated lemon zest
1 tablespoon minced thyme
½ teaspoon sugar
Kosher Salt and fresh ground pepper
2 hard boiled eggs, peeled and chopped
3 slices of bacon, cooked crisp and crumbled
Shaved parmesan for garnish if desired
Spread the asparagus across a rimmed baking sheet, drizzle with olive oil and generously salt and pepper.
Roll the asparagus around until it is completely coated.
Grill asparagus on high heat, flipping occasionally until tender crisp, about 5 to 7 minutes.
Return to baking sheet and set aside to cool.
In a small bowl whisk together the lemon juice, shallot, lemon zest, thyme, sugar and some salt and pepper. Set aside. Note: dressing can be made the day prior.
Cut the asparagus into 2” pieces. In a large bowl toss together the cut asparagus, eggs and bacon with the dressing.
Garnish with parmesan shavings if desired.