One for the Table \| An Online Magazine about Food, Politics and Love http://oneforthetable.com/ Tue, 16 Oct 2018 18:12:04 -0700 Joomla! - Open Source Content Management en-gb My Father's Perfect BBQ Pork Ribs http://oneforthetable.com/Food-Family-and-Memory/my-fathers-perfect-bbq-pork-ribs.html http://oneforthetable.com/Food-Family-and-Memory/my-fathers-perfect-bbq-pork-ribs.html

rackribs.jpgamy ephron colorI have an image of my father wearing a blue and white canvas pin-stripe apron over his clothes that my mother gave him (with good reason), standing over the barbecue in our backyard alternately spraying charcoal fluid (with big effect) on the briquettes and a few moments later spraying, using his thumb as a spray cap, a large bottle of Canada Dry Soda Water filled (and refilled) with water from the hose onto the resulting flames from the barbecue that were threatening to ruin his perfect barbecued ribs.  They were perfect which is sort of surprising since my father couldn’t really cook at all.  Scrambled eggs and burnt bacon is about all I remember from his repertoire except for the night he exploded a can of baked beans since he’d decided it was okay to heat them in the can (unopened) which he’d placed in a large pot of boiling water and, I think, forgotten about them.  Tip:  don’t try that at home.

But his barbecued pork ribs were perfect.  The secret was the sauce.  The secret was that he marinated them religiously overnight (turning them constantly).  The secret was that he cooked them perfectly albeit with a strange method that involved alternately kicking the fire up to high temperatures and then knocking it down.  It was a method that I still remember and it was before we knew that charcoal fluid is truly bad for you so don’t try that at home either.

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editor@oneforthetable.com (Amy Ephron) Featured Food, Family, and Memory Stories Sun, 12 Jun 2011 09:32:56 -0700
Pork for Pops http://oneforthetable.com/Fathers-Day/pork-for-pops.html http://oneforthetable.com/Fathers-Day/pork-for-pops.html

porkbelly.jpgSo what to cook for Father’s Day? Pork belly sliders have been all the rage for the last few years. Made über popular by food dude David Chang of Momofuko fame, this dish has popped up on menus throughout the US. And we know the French and the Germans also love their various preparations of this cherished cut of swine. However, truth be told, this deliciously rich delectable treat has been cooked in China for eons.

But certain restaurants exploit the average human being’s addiction to fatty pork – you know which ones I’m talking about – these joints know their patrons can’t get enough of that heavenly mix of tangy sweet fatty meat all sauced up in basically a fancy hamburger roll, so they price these little ditties as if they were serving Kobe beef (even though belly is rarely more than 3 bucks a pound, if that.)

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pamones@comcast.net (Paul Mones) Featured Fathers Day Issues Fri, 19 Jun 2009 03:06:35 -0700
The Best Arizona Baked Beans by John McCain http://oneforthetable.com/Grain-Rice-Beans/the-best-arizona-baked-beans-by-john-mccain.html http://oneforthetable.com/Grain-Rice-Beans/the-best-arizona-baked-beans-by-john-mccain.html

Our heartfelt prayers and best wishes go out to Senator McCain - the Editors

Baked Beans1 16oz. can red kidney beans
1 16oz. can B&M baked beans
1 cup ketchup
1 cup packed brown sugar
1 tablespoon butter
1 medium onion-chopped
1 tablespoon vinegar
1 teaspoon yellow French’s mustard
4 strips fried bacon, cooled and crumbled

In a skillet sauté chopped onion with a tablespoon of butter.  In a large baking pot combine kidney beans, B&M baked beans, ketchup, brown sugar, vinegar, mustard, and crumbled bacon.  After combining and stirring enough to mix the ingredients, and the sautéed onions.  Mix well.  Bake in a covered dish at 350-375°F for 35 minutes or until piped hot

The dish is perfect with barbecued food.
ENJOY!

 

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lisa@oneforthetable.com (John McCain) Featured Grain, Rice, Beans Side Dishes Recipes Fri, 01 Feb 2008 06:17:38 -0800
12 Father’s Day Lessons About Live Fire Cooking to Live By http://oneforthetable.com/Fathers-Day/12-fathers-day-lessons-about-live-fire-cooking-to-live-by.html http://oneforthetable.com/Fathers-Day/12-fathers-day-lessons-about-live-fire-cooking-to-live-by.html

stevedadIn many families, grilling and barbecue are rites of passage. Son or daughter reaches the age when he or she can handle fire without disaster. Dad passes the tongs and secret family recipes and a new barbecue generation is born.

Well that’s how it works in theory, although in my family, my mother did the grilling and my father kept strangely silent on the subject.

So in honor of Father’s Day, I asked three barbecue masters what their fathers taught them about barbecuing and grilling. Whether you’re teaching or learning this year, Happy Father’s Day! You’ve earned it.

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arsen@studio021.info (Steve Raichlen) Featured Fathers Day Issues Sun, 09 Jun 2013 12:04:14 -0700
The Best Barbecue http://oneforthetable.com/Food-Family-and-Memory/the-best-barbecue.html http://oneforthetable.com/Food-Family-and-Memory/the-best-barbecue.html

eating_ribs.jpgI grew up in the deep south, a small town called Hawkinsville, GA, population 3500. Probably the best thing I have ever eaten in my life is the BBQ we had on special occasions on our farm. I know, you can get BBQ everyday. Yes, I have been to those famous BBQ joints in Memphis and those in North Carolina. Not impressed; it's all about the sauce and good BBQ needs little sauce. My dad employed an old man named Clayton since I was a child until he died a few years ago. Great BBQ is an art, like the glass blowers in Murano, Italy or a small farmer in France making cheese. There is no recipe, just talent and experience. 

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lj688-17@mindspring.com (Laura Johnson) Featured Food, Family, and Memory Stories Thu, 31 Jan 2008 01:19:00 -0800
Pie vs. Cake http://oneforthetable.com/Holly-Goldberg-Sloan/pie-vs-cake.html http://oneforthetable.com/Holly-Goldberg-Sloan/pie-vs-cake.html
pie_v_cake.jpg

The world can be divided into two groups of people:  those who prefer PIE.  And those who prefer CAKE.  Okay, maybe three groups—those who have never seen a pie or a cake need to be mentioned.  But they are not part of this discussion.  They are a footnote in a world where no one footnotes anymore.

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jeff@daltondesign.com (Holly Goldberg Sloan) Featured Holly Goldberg Sloan Stories Mon, 29 Oct 2007 03:15:51 -0700
Delicious Jalapeno Cheddar Cornbread http://oneforthetable.com/Comfort-Foods-and-Indulgences/jalapeno-cheddar-cornbread.html http://oneforthetable.com/Comfort-Foods-and-Indulgences/jalapeno-cheddar-cornbread.html

jalapeno_cheddar_cornbread.jpgI love Austin, Texas. The people are warm, the food is amazing, and the weather – well, let's not talk about the weather. Let's stick with the people and the food. One morning while Jeff and I were eating breakfast at an Austin eatery, we started chatting with a lovely elderly couple next to us. The conversation quickly turned to food: we talked brisket, chili, Shiner bock (which they drink from the bottle), and cornbread. When I told the wife that I had never made corn bread in a skillet, she replied, in a dramatic affected Southern accent, "Well, dahlin', if it ain't made in a cast-iron skillet, then it ain't cornbread."

She shared how her skillet had been in her family for three generations and how she wouldn't dream of making cornbread in a regular metal pan or glass baking dish. I would have loved to share a sentimental tale about my family's cast-iron skillet and corn bread recipe, but the truth is, we don't have one. Sure, my mom made cornbread, but it usually came from a Jiffy box, and I wasn't gonna tell that to the Texan with the third generation cast-iron skillet.

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foodblogga@yahoo.com (Susan Russo) Featured Comfort Foods and Indulgences Stories Mon, 26 Jul 2010 03:43:43 -0700