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Pig of the Month BBQ

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Easter Dinner, Pig of the Month Style

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Easter Dinner, Pig of the Month Style

One 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 Vinaigrette

½ 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.    

Lemon & Blueberry Mason Jar Cakes

Base cake mix: 1 box Angel Food Cake Mix 1 box Lemon Cake Mix   Per Jar: 6 tablespoons prepared dry cake mix 1 lemon zested and juiced (2 tablespoons juice) 2 tablespoons water ¼ cup blueberries (frozen is fine, no need to defrost)   In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).  

Lemon Whipped Cream

1 cup whipping cream 2 tablespoons sugar Juice of ½ lemon Zest of one lemon   Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).   Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!   You can read more recipes and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog.   Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.   This entry was posted in Main Dishes, Party Ideas, Recipes, Side Dishes, Sweet Endings. Bookmark the permalink.

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