Since Sunday is Mother’s Day, I’ve decided to feature a movie with a title that fits the theme of the weekend – Mother’s Day – for A Fork & A Flick Friday. The movie premiered last week on April 29, 2016 and has not received the greatest reception, but this big-hearted comedy deserves a shout out for celebrating mothers.
Mother’s day is the latest film by director Gary Marshall. Although it hasn’t done very well in theaters, I think it is an appropriate choice for this month’s film. If for nothing else, it’s a star studded film which should peak one’s interest. The film stars an ensemble cast, led by Jennifer Aniston, Kate Hudson, Julia Roberts and Jason Sudeikis, and featuring Timothy Olyphant, Britt Robertson, Héctor Elizondo, Jack Whitehall and Jon Lovitz.
Gary Marshall fashions the movie in the style of his previous two ensemble romantic comedies, Valentine’s Day (2010) and New Year’s Eve (2011). Three generations come together in the week leading up to Mother’s Day and come to terms with the relationships they have with their mothers.
The comedy could have been better and story lines are a bit of a cliché, however it is one of the few films about women over the age of 35 and reminds us that mothers come in all shapes and forms. Although, I have to admit that Gary Marshall seems to be showing his age through the art of film making as he missed the mark on the variety of lifestyles, economics, and families they could have drawn from to show examples of modern motherhood. This movie is as old fashioned as its director.
Mother’s Day
The holiday of Mother’s Day is a celebration honoring one’s mother, as well as motherhood, maternal bonds, and the influence of mothers in society. It is also a time of spring and sweetness, and that is what we see in most Mother’s Day celebrations. In the film Mother’s Day, we see glimpses of doughnuts, gourmet cookies, and even a Mother’s Day tea party.
I’ve opted for a meal that can be served just about any time of the day because Mother’s Day is a celebration of the entire day and not limited to one meal. Some make big plans for dinner and others start off with quaint breakfasts in bed. This Fried Egg with Avocado and Chili Lime Shrimp is an eclectic California fusion dish that can be served for breakfast and is hearty enough for brunch, lunch or dinner. It’s quite easy to make and the kids can assist.
Fried Egg with Avocado and Chili Lime Shrimp
Serves 2
Ingredients
Chili Lime Shrimp
1 tablespoon tomato paste
1 tablespoons Asian chili garlic sauce
1 tablespoon olive oil
1/2 pound extra-large shrimp (8 to 10 count), peeled, deveined
1 lime, cut into wedges
Salt and pepper to taste
Fried Eggs and Avocado
1 avocado
2 Eggs
1 tablespoon olive oil
salt and pepper to taste
Method
Chili Lime Shrimp
Combine tomato paste and chili sauce in small bowl.
Heat oil in wok or large skillet over high heat 1 minute. Add shrimp and sprinkle with salt and pepper. Cook each side for one minute.
As the shrimp turns pink add tomato paste mixture; toss to evenly coat shrimp and cook 3 more minutes or until shrimp is fully cooked through.
Squeeze one lime wedge over shrimp and set aside.
Fried Egg and Avocado
Cut the avocado into slices about 1/2″ thick. Leave the skin on for final presentation.
Use a biscuit cutter to cut out a bit more space in avocado slices for the egg. Set the extra avocado aside to mash up and serve with the dish later.
Warm the olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg until the whites are firm and cooked all the way through. Then flip it and cook the top. If you prefer it sunny side up, simply cover your pan with a lid instead of flipping the egg until the egg is cooked through.
Transfer the Fried Egg and Avocado Slice to a serving plate. Then repeat with the second egg.
Mash up the remaining avocado with salt and pepper and a squeeze of a lime wedge (I like to save a few cut rounds for presentation)
Place the mashed avocado on the plate next to the egg and top with the Chili Lime Shrimp, dividing the shrimp evenly among 2 serving plates. Serve with additional lime wedges.
