Cherishing Mothers: Celebrating Love, Sacrifices, and Appreciation on Mother's Day

Mother's Day is much more than a celebration of mothers—it’s a day to honor and appreciate the women who have played a significant role in our lives. It is a time to reflect on the love, sacrifices, and unwavering support that mothers provide. Mother's Day serves as a reminder to express our gratitude and love for these incredible women who have nurtured and shaped us into the individuals we are today.

Beyond the flowers and gifts, Mother's Day is an opportunity to show our appreciation through meaningful gestures and acts of kindness. Whether it's spending quality time together, writing a heartfelt letter, or simply saying "I love you," the sentiment behind the day is what truly matters. It is a chance to celebrate the profound impact that mothers have on our lives and to acknowledge their selflessness and dedication. Ultimately, Mother's Day is a time to cherish and acknowledge the special bond between a mother and her child.

Dining out is a Mother’sDay tradition. If I only could, I would love to take my late Mother and all our extended family to one of my favorite restaurants: Chateau Elan in Braselton, Georgia, The Peabody Memphis, Commanders Palace in New Orleans, The Breakers Palm Beach, The King’s Kitchen in Charlotte, The Hermitage Hotel in Nashville, just to name a few.

Commander's Palace, New OrleansPhoto byCommander's Palace

Commander's Palace is a world famous New Orleans restaurant located in the beautiful garden district of New Orleans. Known for delicious cuisine, spectacular ambience, and first-class service, it has long been regarded by visitors and locals to be one of the city’s most popular upscale restaurants. Many world-famous chefs had their start at Commander’s including Emeril Lagasse, Paul Prudhomme, and Jamie Shannon.

Note that this culinary shrine enforces a dress code: No shorts or t-shirts.

Barbecue Shrimp with Creamy GritsPhoto byDown South Today

BBQ Shrimp and Grits

Recipe by Ralph's on the Park

Ingredients:

12 raw colossal shrimp, unpeeled, with heads and tails left on (If colossal shrimp are not available, use the largest you can find.)

2 tablespoons Worcestershire sauce

1½ tablespoons coarsely ground black pepper**

2 teaspoons Creole seasoning

1 teaspoon minced fresh garlic

half lemon, seeded

¼ pound (1 stick) cold, unsalted butter, preferably Plugra or other European style butter, cut into ½-inch cubes

warm, crusty French bread, for serving

**To coarse-grind the peppercorns, use a blender or peppermill. The grind is important to the taste of the finished dish.

Directions:

Place the shrimp, Worcestershire, pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch, stainless-steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.

Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.

After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.

If the shrimp are the colossal size, add 2 tablespoons water to the pan. Otherwise, don’t add water.

Cream Cheese Grits Ingredients:

¾ cup grits, stone ground

2 cups chicken stock

¾ cup heavy cream

6 ½ Tbsp cream cheese

3 Tbsp parmesan cheese

Salt and pepper to taste

Directions:

Combine the grits, chicken stock, heavy cream, a pinch of salt and a pinch of pepper in a pot. Bring to a boil and reduce to a slow simmer.

Stir the grits frequently to prevent sticking and burning.

Continue to cook on a slow simmer making sure to constantly stir the grits if they get to thick before they are tender.

Brennan's Bananas FosterPhoto byDown South Today

Bananas Foster

(Brennan’s New Orleans)

Ingredients:

1/4 cup (1/2 stick) butter

1 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup banana liqueur

4 bananas, cut in half lengthwise, then halved

1/4 cup dark rum

4 scoops vanilla ice cream

Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Doc Lawrence RecipesPhoto byDown South Today