Deron Patrick Scarabin covers the elaborate 2025 Mother’s Day meal prepared for our mom, his wife Pam, and family, with help from his daughter, Madi. The discussion details the multi-course menu, cooking techniques, and logistics, highlighting Deron’s passion for cooking as a hobby. Sautéed Shrimp with Garlic Cream Sauce: Fresh Louisiana Gulf shrimp sautéed in butter, served with a creamy sauce made from shallots, garlic, white wine reduction, heavy cream, and thickened with dry roux. Inspired by a restaurant sauce, tweaked after testing. Fried Cabbage Patties with Blue Crab Topping: Cabbage boiled, mixed with grated carrots, shallots, garlic, tomato pesto, breadcrumbs, egg, and flour, formed into patties, frozen, and pan-fried. Topped with a lump blue crab mixture with bell peppers, tomato pesto, and parsley. Asparagus: Parboiled, ice-bathed for vibrant color, tossed with olive oil, minced garlic, salt, and pepper, then broiled briefly. Boudin Rice: Smoked boudin (Cajun sausage and rice) sautéed, mixed with rice browned in butter and cooked in chicken stock, inspired by a local restaurant. Sweet Potato Mash: Cubed sweet potatoes roasted, deep-fried, mixed with bacon, shallots, corn, and cousin Craig and Desi's Vermont maple syrup, adapted from a creamed recipe. Filet Mignon with Lobster Tail and Blueberry Red Wine Glaze: Small filets pan-seared in clarified butter, finished in the oven, topped with butter-sautéed lobster tail. Glaze made from shallots, reduced Cabernet Sauvignon, mashed blueberries, beef stock, butter, and cornstarch slurry, prepared a week prior. Melting Lava Cake: Chocolate (60% bittersweet) and butter melted, mixed with eggs, sugar, orange zest, and flour, baked at 500°F for a short time to keep the center gooey. Served with ice cream and orange zest garnish, prepared the day before in large ramekins, affecting presentation but not taste. Preparation: Deron planned for weeks, prepping components (patties, glaze, dessert) days or a week in advance. Mise en place (pre-chopping ingredients) was critical for efficiency. Logistics: With Madi’s help, Deron managed a restaurant-style service, serving appetizers sequentially and keeping dishes warm in a low oven. One pan was reused and washed six times. Tips: Use fresh, quality ingredients (e.g., Gulf shrimp, lump crab). Shallots preferred over onions for faster caramelization; clarified butter for high-heat cooking without burning. Ice bath for vegetables to stop cooking and retain color; reduce wine by half for sauces. Precise baking measurements for desserts, unlike stovetop flexibility. Personal Touch: Deron adapted recipes (e.g., cubed vs. creamed sweet potatoes, maple syrup addition), emphasizing creativity and family preferences (e.g., no cheese for Pam). Challenges: Large ramekins caused lava cake to collapse; crab egg rolls lacked texture in past attempts. Future Plans: Deron plans a less elaborate menu with chicken avocado egg rolls, Eggplant Pontchartrain, and Bananas Foster (a New Orleans dessert with butter, brown sugar, bananas, and optional flambé). Sentiment: Deron and Madi had a blast cooking together, treating the meal as a fun, rewarding project. The family enjoyed the food, with honest feedback encouraged to refine future dishes. Deron sees cooking as a joyful hobby, akin to a “double dip” of pleasing others and himself.
