Pamper your mom when her big day rolls around by making sure her Mother’s Day meal is prepared well. Slopping together a few eggs may be cute when you’re a kid, but your mom will enjoy a brunch she can wake up to that will put a sincere smile on her face. Let mom sleep in or head to church first and then surprise her by making her a Mother’s Day brunch yourself. Look to the experts who work with food every day and take a peek into the secrets behind their mouth-watering recipes. St. Louis Chef Joe the Butcher, of Kenrick’s Meats and Catering in south St. Louis County, offers Mother’s Day Brunch recipes sure to delight.
Joe The Butcher
Kenrick’s Meats and Catering
4324 Weber Road
St. Louis, MO 63123
Known around town as “the party people,” Kenrick’s Meats and Catering has been a part of eating in St. Louis since 1945 when it started as a butcher shop. Kenrick’s has since grown into a full-service meats and catering service that has never forgotten its roots behind the counter where the meat preparer is affectionately known as “Joe the Butcher.” Joe the Butcher from Kenrick’s Meats and Catering shares three delicious recipes that you can make at home to surprise mom for her big day.
Mother’s Day Brunch Casserole
- 8 whipped eggs
- 1 cup half & half
- 16 oz. country bulk sausage
- 8 oz. Canadian bacon or substitute chopped ham
- 1 green onion chopped
- 16 oz. package of hash browns
- 2 cups shredded cheddar
- Preheat your oven to 325 degrees F.
- Cook country sausage separately and drain the grease.
- Lightly grease a 10×12-inch pan or baking dish.
- Add the sausage, Canadian bacon or ham and chopped green onion equally throughout the dish.
- Add the hash browns and cheddar cheese on top of the meat.
- Pour the eggs and half & half throughout.
- Put a little bit of the leftover cheese over top of the eggs.
- Cook the casserole for 1 hour or until it is firm in the center.
- Remove from the oven.
- Let sit for 10 minutes and then slice to serve. Make sure mom gets the first slice.
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Tender Baby Back Ribs
- 1 rack of baby back ribs from Kenrick’s. Ask the butcher to take skin off the back of the ribs.
- 1 teaspoon of seasoning salt
- 1 teaspoon of pepper
- 1 teaspoon of Hungarian paprika
- 1 teaspoon of Chile pepper
- 1 crushed garlic clove
- Mix the dry ingredients together to form a rub.
- Apply the rub to the ribs and let them stay overnight in the refrigerator.
- Grill the ribs on indirect heat for about an hour or until the temperature reaches 155 degrees F.
- Remove the ribs from the grill and drizzle your favorite barbecue sauce over the top of them.
- Wrap the ribs individually in aluminum foil and put in oven at 225 to 250 degrees F for another 45 minutes until the meat tenderizes in the oven and comes right off of the bone.
Mouth-Watering Mother’s Day Filet
- Two 8 oz. USDA Choice filet mignon steaks available at Kenrick’s. Ask about Kenrick’s free seasoning.
- 1/2 tablespoon pepper
- 1/2 tablespoon Kosher salt or sea salt
- 1 garlic clove, crushed
- 1 large scallop, chopped
- 12 oz. mushrooms, sliced
- 1 cup dry red wine of your choice
- 1/2 cup of beef broth
- 1 tablespoon corn starch
- 2 tablespoon warm water
- 1 teaspoon butter
- Drizzle a little olive oil on the steaks.
- Season the steaks with salt and pepper to your liking.
- Heat olive oil on medium-high heat in a nonstick pan.
- Sear and brown each side of the filet for about 2 minutes per side.
- Remove the steaks from the pan, put them on a platter and then wrap them with aluminum foil.
- Melt the butter and add scallops and mushrooms, cooking until tender.
- Add a cup of wine and beef broth and simmer for 10 minutes until the sauce begins to reduce.
- Return steaks to the sauce and heat for 3-5 minutes or until steaks reach an internal temperature of 130 degrees F for medium rare.
- In a small bowl, mix the corn starch and water, creating a paste.
- Add the mixture to the sauce to thicken.
- Top steaks with sauce and serve.
Tere Scott is a freelance writer and author of e-books and two educational blogs. She loves to research information to share. She currently resides in St. Louis. Her work can be found at Examiner.com.