Mother’s Day is here! You could spend money to make Mom a dish showing her your appreciation for what she does, or spend some time in the kitchen and create a lovely dinner and some memories with these options. Face the facts, your Mom will always see you as an angel when deep down you know the little devil you are. She may realize it but does not say anything…I mean come on, the apple does not fall too far from the tree.

These dishes are inspired by the angle which is perfect for any health conscious diet vs the devil which will pretty much be a decadent assault against your caloric content for a day and a half.

Use a smoke box on your BBQ or build one with foil and use a wok…either way it will work. Just give it time and use either a visual (the white flesh will turn slightly amber from the smoke) or your handy meat thermometer to ensure a proper cook. In reality this works with just about any fish including salmon.

Dandelion Tea Smoked Pickerel with a Radish Salad, Grilled Snap Peas and Orange Vinaigrette

Smoke packet contents:
1/4 C Dandelion Tea
Zest from ½ an orange (wide strips with as little white as possible)

Vinaigrette:
1 Orange (juiced)
¼ C champagne or chardonnay vinegar
1 Tbso EVO
Salt and pepper to taste (if you want)

1-2 lbs pickerel (skin on, scaled and remember to remove the pin bones from the flesh)
20 snap peas (washed and pods in tact)
1 watermelon radish (or any large radish like a black radish) thinly sliced
Micro greens and/or edible flowers

Make sure the fish you are smoking is as dry as possible by patting it well with a paper towel. Dry food will absorb the smoke better and will pick up a more even color and flavor.

Arrange the fish on the grill so that it’s not directly above the smoking packet. (If you use a wok, line your wok with 2 sheets of foil…heat on high for 5 minutes until smoke forms…reduce to medium and place your fish on a lightly oiled rack.) This way, it gets a gentle infusion of smoky flavor rather than an overwhelming hit of smoke. Smoke for 12 minutes.

Place snap pes on grill until deep grill marks appear. Remove and cover with foil.

Mix orange juice and vinegar in a small pan. Bring to a boil and reduce heat to medium-low to simmer for about 5 minutes.

Whisk in EVO and any salt and pepper to taste.

Place radish rounds on plate. Place fish on top. Scatter snap peas around the plate along with microgreens and/or edible flowers. Drizzle with vinaigrette. Serve!

This recipe is about as decadent as you can get! The visual alone of watching the molten cheese oze out of the center of the lasagna as you make that first cut will impress your guests almost as much as the flavour combinations. It is rich…cheesy…and just a perfect twist to a staple family meal. Yes it takes some time to make, but well worth every gooey ounce of effort!

Lava Lasagna with Roasted Tomato Sauce

2lbs beef short ribs
2 C red wine
6 cloves of garlic (peeled but whole)
1 Large Onion (chopped)
4 celery stalks (chopped)
4 large Basil leaves
12 Tomatoes
Salt and pepper to taste
¼ C un-salted butter
½ C flour
2 C milk
1 C Swiss cheese (grated)
1 C mozzarella (grated)
1 C grated Parmesan (keep some extra for garnish)
1 Tbsp truffle paste or oil
Salt and white pepper to taste
1 C ricotta cheese
10 fresh lasagna sheets (not the box type as they are too skinny) uncooked.
In a Dutch over or tagine braise the short ribs with the onions, wine, basil, celery and garlic for 3 hours until fork tender and easily shredded. Let cool and pull off of bone. Pour the remaining braising liquid (chunks yes, bones no) into a container and chill in the fridge as this makes it easier to remove the excess fat once the film solidifies.

Cut the tomatoes in half and seed. Place in a pre-heated over (325F) for 90 minutes. Skin should peel off quite easily once cooled.

Bring milk to a simmer in a large pot. Mix in ¾ cup of Mozzarella, 1 cup of Swiss cheese and ¾ cup of parmesan. Cheese must completely melt prior to adding the truffle paste (or oil). At this stage season to taste with salt and white pepper. Blend unsalted butter with the flour to create a paste and incorporate into cheese sauce by whisking until it begins to thicken. Pour into a small ice cube tray and cool in the freezer overnight.

Assemble the sauce by blending the roasted and skinned tomatoes with the braising liquid. Season your sauce with salt and pepper to taste. If you find it slightly bitter try adding a spoonful of sugar.

You will need a couple deep mold metal rings (about 2 ½ inches high) lined with wax paper.

Use the rings to cut out 36-40 circles from the lasagna sheets

Place wax paper to cover the bottom of a deep pan that can fit all 4 rings.

Start layering noodle rounds with alternating levels of ricotta with parmesan, meat and mozzarella.

When you get to the final 2 layers make a square incision in the center of your lasagnas with a paring knife (just be careful NOT to penetrate the bottom 2 layers.)

Insert a frozen cheese sauce cube into the hole.

Complete the final two layers and press into place to ensure the contents of the mold will set. Finish the build by topping with sauce and the remaining cheese.

Bake at 325F for 1 hour until cooked thoroughly. Once out of the oven plan to sever immediately. Gently coax lasagnas out of molds being careful to presser the shape. Utilizing a small spatula move onto a bed of your tomato sauce already positioned on your serving plate.

Grate some additional parmesan cheese on to along with parsley for garnish.