“Eating together is shelter in stormy weather.” ~ Chuck Harris
Good morning, dear friends. And welcome to ‘At Table.” I have not written an ‘At Table’ post since we were hit with the dreadful virus. My reason was, shopping became different and difficult, and locating certain ingredients was as well. Therefore, I did not want to add stress to anyone in searching for ingredients. In our great land, who would have ever imagined we would be unable to purchase ordinary items such as flour or yeast? But, I believe I said in a previous post, “We had all become a little spoiled.” However, I do believe we no longer take the availability of household goods or precious sweet moments for granted. A huge lesson brought front and center to us all.
Memorial Day is fast approaching and our normal celebrations of this important day may be a little different this year. We may not be with our usual friends and the hugs will be from heart to heart, but we can still celebrate the meaning of the day and each other. And, of course, that means good food. So today, rather than discussing a famous chef and their recipes (much more of this to come), I thought I would share a few of my tried and true recipes. With the exception of one recipe, the other two are from the “Magnolia State” ~ Mississippi. I don’t think you will have problems locating any of the ingredients and I do believe you will enjoy the recipes.
“You don’t need a silver fork to eat good food.” ~ Paul Prudhomme
The folks in Carolina are famous for their barbecue. There has been a long-standing feud regarding whether the best barbecue is a ketchup-based or vinegar-based. But I can tell you, “I have never eaten better barbecue than this.” The recipe was given to me years ago from a friend in North Carolina.
1 – 6lb. Boston Pork Butt roast
6 cups of Apple Cider Vinegar
2 Tbls. crushed red pepper flakes
1 Tbls. Seasoned Salt
2-3 drops of liquid smoke
Coleslaw to add to the top of the barbecue if placing on a bun.
In one large roaster place pork butt with the fat side down. Cover with all ingredients except liquid smoke. Cover with roaster lid or aluminum foil. Bake at 350 for 4 1/2 hours. Meat is done when it falls off the bone. Separate, pull, and chop. Then place in a colander to drain a little. In the remaining broth add the liquid smoke. Do not add more than 2-3 drops as it is very strong. In a large bowl, add the chopped pork and juice to your taste.
Serve the meat on a plate ~ but it is best served on a bun topped with coleslaw.
“It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age ~ that is, if you are lucky enough to have any left over.” ~ Laurie Colwin
Now, is there anything that goes better with barbecue than potato salad? I don’t think so. The following recipe for Dixie Potato Salad is from my grandmother’s Mississippi cookbook. Now, I understand potato salad is a personal dish. However, if you don’t have a recipe which has been handed down for generations, give this one a try. You won’t be disappointed.
Dixie Potato Salad
4-6 large Yukon Gold potatoes
3 celery hearts, finely chopped ( 1/2 cup)
1 tsp. grated onion
1 and 1/2 cups Hellman’s or Dukes mayonnaise
1/4 cup yellow mustard (I do not use quite this much)
6 hard-boiled eggs (chopped), plus 1 more if you want to slice for the top of the bowl
4 tsp. dill pickle relish-not drained ( I use Wickles)
6 tsp. sweet pickle relish – not drained (I use Wickles)
1 (4 0z. jar) chopped pimientos, drained
1/4 cup apple cider vinegar
2 Tbls. chopped fresh dill
2 Tbls. sugar
1/2 tsp. sweet paprika
1/2 tsp. black pepper
1 tsp. salt.
Boil the potatoes in salted water for 20 minutes, or until tender when pierced with a fork. Drain well and transfer to a large bowl. Let cool for about 20 minutes or cool enough to handle. Peel potatoes, the skins will almost slide off. While the potatoes are warm, add the celery, onion, mayonnaise, mustard, eggs, dill, relishes, pimientos, vinegar, dill, sugar, paprika, salt, and pepper. Toss with your hands, breaking up some of the potatoes as you go, until mixed well. If you want to decorate the top, slice the extra hard-boiled egg, and sprinkle with a little paprika. Cover and chill in the refrigerator overnight.
“Pie makes everybody happy.” ~ Laurie Halse Anderson
Southern Chess Pie
3 large eggs, beaten
1/2 cup buttermilk
1/2 cup (2/3 stick) unsalted butter, melted
1 tsp. vanilla
1 1/2 cups sugar
1 Tbls. all-purpose flour
dash of salt
1 (9-inch) pie crust
Preheat the oven to 350.
In a medium bowl, combine eggs, buttermilk, butter, vanilla, sugar, flour, and salt. Pour mixture into the pie shell. Bake until the top is golden brown and the center doesn’t jiggle about 1 hour. Let cool to room temperature before slicing.
Note: This is an old recipe. If you have never eaten Chess Pie you for are in for a treat.
Dear friends, I hope you have enjoyed your visit ‘At Table’. Wishing everyone a lovely Memorial Day Weekend and enjoy all the precious moments. Hug those you love (heart to heart) and pause for a moment to remember those who have served and those who have died while serving our country, and those currently serving in our military.
Have a wonderful day and I hope you will try some of the recipes.
“The fondest memories are made gathered around the table.” ~ unknown
Images: via tumblr and Pinterest