‘At Table’ ~ A Celebration

“Eating together is shelter in stormy weather.” ~ Chuck Harris

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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.

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“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.

Carolina Barbecue

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. 

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“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

This easy make-ahead potato salad is packed with fresh dill, dijon and whole grain mustards, and coated in creamy buttermilk dressing! Perfect for the 4th of July or a summer cookout. | bowlofdelicious.com #potatosalad #makeaheadsides

 

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.

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“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.

Chess Pie Recipe. Rich southern pie made with simple ingredients butter, sugar, and eggs.custard pie. This one hails from Mississippi State University. #recipe #pie #chess #southern #hailstate #msstate #Southern

 

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.

 

Bon Appétit,

Sandra

The fondest memories are made gathered around the table.” ~ unknown

 

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Images:  via tumblr and Pinterest

 

 

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20 Comments on "‘At Table’ ~ A Celebration"

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Maristella
Guest

What delightful post…Your recipes look great! Hugs!

Pam Richardson
Guest

Sandra, what a sweet surprise to see your post in my email this morning. Barbecue, potato salad and chess pie, who cannot love these three!! Thank you for sharing these tried and true recipes. It has been quite a while since I have made a chess pie, they are so delicious. I have so missed our Sunday lunches around the table with my family. Everyone always gathers at my house for Memorial Day, I guess this year that won’t happen. Stay well my friend♥️

Penny Carlson
Guest

These all sound wonderful. I have never had chess pie!

Anne F Bright
Guest

Looks like some great recipes to me! I especially like the vinegary sauce for barbecue; in fact, I’m making some crock pot ‘cue for Memorial Day too. I personally can’t get used to the dill pickles in potato salad. My recipe is sweet pickles all the way! And chess pie MUST have lemon or chocolate flavor at our house, but I’m willing to try yours because I bought buttermilk by mistake and I can only make so many biscuits before I become the Doughboy’s sister! Love hearing from you guys.

bonnie morgan
Guest

My mouth is watering. It looks so inviting. I haven’t had these items in a while.
I need to start thinking about food for the holiday.

Dewena
Guest

I love this so much that I’ve printed it out! NC barbecue is my favorite even though I’ll never turn down a good TN one. And I love Laurie Colwin’s food essay books and remember that she loved potato salad, as do I. Chess pie is a family favorite here, especially with my three sons so I want to try your recipe. We won’t all be together but I will send pie and barbecue to those who live close.

That kitchen picture is sweet!

jeanie
Guest

I might have to try the chess pie. I think I have about exactly that much buttermilk left, assuming it lives on indefinitely! I hope you have a wonderful Memorial Day weekend! Thanks for these.

Shannon@Belle Bleu Interiors
Guest
Shannon@Belle Bleu Interiors

Sandra, I was so happy to see an “At Table” post in my email. You and I are on the same wavelength, because I was planning on BBQ pulled pork and potato salad for Memorial Day. Your recipes look scrumptious. Thanks for sharing them with us. Stay well and enjoy your holiday weekend, dear friend!

maria dolores velasco vidal
Guest

Bueno…bueno…amiga amiga querida, nos has mostrado unas cosas maravillosas!!! Dios mio!!! no se si yo podría comer tanto!!! …
Tiene un aspecto maravilloso la ensalada de patatas, me encanta. Te has esmerado querida amiga todo tiene que estar buenísimo. Gracias por compartir estas recetas que por estas latitudes mías no se conocen tan perfectas.
Un abrazo

Sandra
Guest

Dear Dolores, thank you so much for your visit. I think you might enjoy the recipes, if you are interested in something different.

Wishing you a lovely weekend. Stay well, my friend.

Rita C at Panoply
Guest

Pinned all, thank you!
Looks like the rain is going to interrupt each day of this weekend in Charleston, but it’s so unpredictable, it’s probably a good thing there can’t be any plans for gathering. We’ll just be doing our thing here at the condo, and darting out for a walk when the skies look clear enough. Enjoy your weekend, Sandra.

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