One for the Table \| An Online Magazine about Food, Politics and Love http://oneforthetable.com/ Wed, 25 May 2016 07:54:48 -0700 Joomla! - Open Source Content Management en-gb Bacon BBQ Oysters http://oneforthetable.com/Comfort-Foods-and-Indulgences/bacon-bbq-oysters.html http://oneforthetable.com/Comfort-Foods-and-Indulgences/bacon-bbq-oysters.html

bacon-bbq-oysters"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC

Oyster Barbecue Sauce:

1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1/4 cup fresh chilies
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
1/8 cup tablespoons white vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon pimenton…smoked paprika
Freshly ground black pepper

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arsen@studio021.info (Paul Gerard) Featured Comfort Foods and Indulgences Stories Mon, 05 Aug 2013 08:19:15 -0700
Grilling Maine Salmon http://oneforthetable.com/Spring/grilling-maine-salmon.html http://oneforthetable.com/Spring/grilling-maine-salmon.html

may2_recipe_pic.jpg We sell a lot of locally raised (organic) salmon at our store in Maine, it is reasonable in price and quite easy to feed a crowd. Most everyone is intimidated by how to cook it, marinate or not, and what kind of sauce. So over the years we have broken the process down to practicable steps that everyone can easily follow.

Grilling for the Holiday that launches Summer must be fun, a little easy, with a noteworthy end result. I prefer a fillet at the widest end near the head, I like the taste better and the fatty mouth feel, but there are others that Like the tail end fillet preferring the leanest, flavor and probably a few less calories.

Always leave the skin on when grilling, without the skin it would be a big mess and fall through the grates! 

Marinate the fish if you have time, try lemon juice and olive oil for a quick approach or orange juice and cracked coriander seed if you have a little more time but it isn’t imperative – and no longer than half an  hour or your fish will start cooking like a ceviche.

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auntie464@aol.com (Brenda Athanus) Featured Spring Fresh and Seasonal Thu, 22 May 2008 04:02:12 -0700
Light and Tasty Lobster Salad http://oneforthetable.com/Stories-Below1/light-and-tasty-lobster-salad-sp-15276.html http://oneforthetable.com/Stories-Below1/light-and-tasty-lobster-salad-sp-15276.html

lobstersaladongreenswideThere is no place I’d rather be in the summer than the breathtaking coast of Maine...And nothing I’d rather eat, anytime of year, than Maine lobster.

But if you can’t get to Maine, here’s a way to experience the region’s magical flavors (and this year’s record setting lobster harvest) in a healthy and delicious way: Skinny Lobster Salad and Light Lobster Rolls.

Unlike the salads and rolls you’ll find at the ubiquitous lobster stands that dot the roadsides of Maine, this one has no mayonnaise…which lets the natural flavor of the sweet lobster come through and drastically cuts the calories and fat.

(On it’s own, lobster is a fairly low calorie and nutrition dense food…with just 145 calories, less than a gram of fat and 29 grams of protein per cup of cooked meat. Mayo? About 900 calories and 80 grams of fat per cup!)

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arsen@studio021.info (Lisa McRee) Featured Stories Below1 Stories Sun, 16 Jun 2013 13:02:27 -0700
Make That Eight for Dinner http://oneforthetable.com/Stories/make-that-eight-for-dinner.html http://oneforthetable.com/Stories/make-that-eight-for-dinner.html

veggies-for-bbq.jpgIn the summer, people tend to fall in around here, sometimes when we least expect it. Spontaneous plans get made in the morning or a minute before because the weather’s nice and Alan’s almost always game for a barbecue (though he has been known to get cranky when the dishes pile up.)

He is constitutionally “allergic” to making salad and the appetizers and the sides (unless we’re talking grilled vegetables and the occasional amazing polenta) generally fall on my shoulders. But, since the side dishes and appetizers often define a meal, give it its flourish so to speak, it could be viewed as a tiny opportunity, to show off.

So here are a couple of my favorites, that involve a minimum of effort, the next time there are hot dogs on or burgers or Alaskan salmon on the grill and you just have to rustle something up to go along with them.

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editor@oneforthetable.com (Amy Ephron) Featured Stories Stories Tue, 06 Jul 2010 03:10:20 -0700
Barbecue Grilled Whole Red Snapper http://oneforthetable.com/Global-Cuisine/barbecue-grilled-whole-red-snapper.html http://oneforthetable.com/Global-Cuisine/barbecue-grilled-whole-red-snapper.html

greeceThere is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonderful spot in Oia on Santorini called Taverna Katina in the quaint Ammoudi Port.

It’s simple, casual dining at its best. Mrs Katina oversees everything and beams with pride as guests enjoy her authentic Greek dishes. If you visit, be sure to try her tomatokeftedes (tomato balls) – a house specialty.

They offer the freshest fish, which you can choose from the display case inside the restaurant. We opted for local snapper - served whole with simple lemon and olive oil dressing on the side - and it was some of the best I’ve ever had.

If a trip to Greece isn’t in your near future, you can grill fresh snapper in your own backyard. Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets. If your fish are a little larger (between 1 1/2 and 2 pounds), simply grill them a minute or two longer on each side.

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james@cooklikejames.com (James Moore) Featured Global Cuisine Stories Sun, 24 Jun 2012 10:06:21 -0700
A Make-ahead Summer Appetizer http://oneforthetable.com/Summer/a-make-ahead-summer-appetizer.html http://oneforthetable.com/Summer/a-make-ahead-summer-appetizer.html

roasted_pepper_topping.jpgNo matter the time of year, I always appreciate an appetizer I can serve that looks awesome, tastes wonderful and can be prepared ahead of serving time.

During the summer, bruschetta is my choice. Bruschetta (bruce-KEHTA), toasted slices of baguette, serve as small crunchy, yet chewy plates that can be topped with just about whatever you can think of. Typically, the first thing that comes to mind is the traditional Italian topping of tomatoes, garlic and basil. I like to add fresh mozzarella to that topping. When fresh-from-the-garden tomatoes are available, this topping can’t be beat.

Sweet bell peppers are also approaching their seasonal peak in my area. I buy several green and red peppers at the farmers market, roast them and once sliced, I marinate them in an olive oil and vinegar mixture, along with some minced fresh basil and parsley. The marinating peppers can be stored, tightly covered, in the refrigerator for a couple of weeks.

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sdoeden@charter.net (Sue Doeden) Featured Summer Fresh and Seasonal Mon, 16 Aug 2010 03:34:22 -0700
Homemade Kansas City Style Barbecue Sauce http://oneforthetable.com/Summer/homemade-kansas-city-style-barbecue-sauce.html http://oneforthetable.com/Summer/homemade-kansas-city-style-barbecue-sauce.html

Kansas-City-BBQ-SauceWe are big barbecue lovers over here, ribs, pulled pork and brisket make for an amazing meal. But the sauce has to be right. Like perfection. Sometimes I crave my tangy-vinegar based Eastern Carolina Barbecue Sauce. But lately I’ve been wanting something sweet with a little bit of smoke on the side.

Kansas City Style Barbecue Sauce is known for its balanced sweet-smoky-spicy flavor. It can be hard to achieve since the sweetness can easily overpower the other flavors. However, I’ve been playing and tweaking and I think I’ve finally gotten it. Practice makes perfect!

The sauce is thick and somewhat dark brown. It’s powerful and ornery with lots of attitude. I love this sauce on pulled pork and all kinds of other barbecue. I have been spending a lot of time learning about all the different regional styles of barbecue, it’s fascinating and it’s not just about the sauce.

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cmpollak@sbcglobal.net (Cathy Pollak) Featured Summer Fresh and Seasonal Mon, 18 Aug 2014 09:10:46 -0700
Mozzarella, Tomato & Strawberry Salad http://oneforthetable.com/Stories-Below2/mozzarella-tomato-a-strawberry-salad.html http://oneforthetable.com/Stories-Below2/mozzarella-tomato-a-strawberry-salad.html

mozz-onastickI don’t know if I would really call this dish a “recipe”. No need for measuring cups, measuring spoons, tons of ingredients, or chopping. I cannot tell you how many times I have thrown some fresh mozzarella, heirloom tomatoes, and some basil together to enhance a meal. A little good olive oil, some balsamic, fresh ground pepper, and coarse salt creates a fresh, tasty, savory, and sweet dish.

Sometimes I will make a bruschetta and add a piece of burrata cheese. My motto – you can’t go wrong with anything that includes burrata. Even without the burrata, there is something special about this combination.

When I read that this weeks dish for French Fridays with Dorie was a salad that included a fruit, I wasn’t exactly overwhelmed. Generally, I don’t really like fruit in my salad. I can’t get into watermelon with my lettuce and PLEASE, hold the mandarin oranges in my chinese chicken salad.

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TheUrbanBaker5@gmail.com (Susan Salzman) Featured Stories Below2 Stories Mon, 28 May 2012 09:31:24 -0700
Putting Romaine Lettuce's Feet to the Fire http://oneforthetable.com/Spring/putting-romaine-lettuces-feet-to-the-fire.html http://oneforthetable.com/Spring/putting-romaine-lettuces-feet-to-the-fire.html

heartsofromaineGoing out to eat has many pleasures, not the least of which is learning a new trick to add to your own repertoire at home.

Recently at Il Fornaio, during the Lazio Regionale, we had Lattuga Romana alla Griglia or lightly grilled hearts of romaine topped with shaved pecorino pepato and Il Fornaio's creamy house dressing.

The rest of the menu was terrific, but the real stand out was the deceptively simple grilled hearts of romaine.

The dish is easy to make at home. So easy, in fact, you can serve it on the spur of the moment because it takes barely fifteen minutes to prepare.

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davidjlatt@earthlink.net (David Latt) Featured Spring Fresh and Seasonal Sun, 13 May 2012 14:19:58 -0700
How to Make Elote, or Mexican Grilled Corn http://oneforthetable.com/Stories-Below2/how-to-make-elote-or-mexican-grilled-corn.html http://oneforthetable.com/Stories-Below2/how-to-make-elote-or-mexican-grilled-corn.html

grilledcornThree years ago I discovered something at the farmers' market that changed my life: it's called elote (Mexican grilled corn).

Despite the fact that it was only 10:30 in the morning, the aroma of smoky grilled corn lured Jeff and me to a stand where open grills were covered with plump ears of roasting corn. As soon as each ear was cooked it was quickly jammed onto a stick then drowned in a lime-spiked mayonnaise sauce, rolled in crumbly cotija anejo cheese and sprinkled with lime juice and cayenne pepper. Each customer's eyes widened in anticipation when handed this unusual treat.

Since that day, I have learned that the Spanish word "elote" can refer to corn or to grilled corn and that it's a common street food in many parts of Mexico. Like the famed fish taco, grilled corn is classic street food: unpretentious yet remarkable in its unique flavor. It's hot and creamy and salty and spicy, and utterly, wholeheartedly addictive.

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foodblogga@yahoo.com (Susan Russo) Featured Stories Below2 Stories Sun, 13 May 2012 12:10:21 -0700