One of the many many reasons I love Bunneh is because he cooks for me on Mother’s Day and it’s always tha awesome. This year we had a nice rack of ribs, which I got on sale, in the freezer so we went for a braised rib with potatoes, broccoli and cheese sauce. The ribs were made using Bunneh’s dry rub and braise method and the broccoli just simply steamed. The potatoes he peeled and chopped, then they went through a three step, parboil, quick oil fry and bake. They were so yummy and yet very light tasting and not at all greasy. He pulled it all together with a lovely cheese sauce, which added color and a bit of richness to a fairly lean meal. It was beautiful…and yummy…and we had ribs for lunch the next day too. Gotta love leftovers!
So what was your Mother’s day munch?
1/4 cup butter
1-2 Tablespoons Flour
3 cups milk
1/2-1 cup shredded cheddar cheese
In a small sauce pan melt butter on medium heat. Add flour and whisk well, cooking until a pale tan. Add milk a little at a time whisking well with each addition until completely smooth. Add cheese and spices, stirring constantly until cheese is fully melted. Add Ultra Gel as needed to reach desired consistency. Serve over vegetables or combine with cooked pasta for killer mac and cheese.
For a gluten free version omit the flour and increase the Ultra Gel to compensate.