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Company Information:, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"

A Texas Inaugural Shindig Menu

A Texas Inaugural Shindig Menu

But this week it is time to focus on the Presidential inauguration. I don’t really care who you voted for, we still must respect this highest of offices. So in George W. Bush’s honor, let’s have a Texas ranch shindig.  I’m not from Texas but still really enjoy their food. So put on your boots and bandanas and let’s celebrate.

Everything can be done ahead of time, perfect for me so I can spend more time chatting. The salad dressing should not be made to far ahead but the salad components can be. So relax and celebrate with the rest of the country.

This menu serves 6 to 8

Wesley’s Inauguration Texas Shindig



Mexicali Salad


Venison Chili with Chili Flavored Crème Fraiche

Kahlua Crunch


1 lime, quartered, plus lime sliced for garnish

Kosher salt

Cracked ice

3 fl oz white tequila

1 fl oz Triple Sec

1 fl ox fresh lime juice

Rub the rims of 2 chilled stemmed cocktail glasses with the cut sides of the lime quarters. Sprinkle the salt onto a small plate and coat the rim of the glasses with the salt. In a cocktail shaker, combine the cracked ice with the Tequila, Triple Sec, and lime juice. Shake briskly and strain into the glasses. Garnish with lime peel.

Mexicali Salad:


1 large ripe avocado, mashed

1/2 cup sour cream

2 tablespoons Italian dressing

1 teaspoon minced onion

3/4 teaspoon chili powder

1/4 teaspoon salt

Combine ingredients and set aside

2 cups lettuce, shredded

1 15-oz can kidney beans, drained

2 medium tomatoes, chopped

1 to 2 tablespoons chopped green chiles

1/2 cup chopped black olives

1 cup grated Cheddar cheese, divided

1/2 cup crushed corn chips

Picante sauce to taste

Toss together lettuce, beans, tomatoes, chiles and olives. May be prepared ahead up to this point. Just before serving, layer lettuce mixture, dressing, picante, half the cheese, corn chips and remaining cheese in a large bowl.


2 large onions, coarsely chopped

3 cloves garlic, chopped

1/2 cup olive oil

2 10 oz cans tomatoes and green chiles, undrained

1 16-oz can tomatoes, undrained

1 tablespoon coriander

Salt to taste

24 corn tortillas

Shortening or corn oil

2 pounds Monterey Jack cheese, grated

2 cups sour cream

Sauté onion and garlic in olive oil until tender. Add tomatoes, coriander and salt. Simmer uncovered approximately 10 minutes. In a separate skillet, heat shortening or corn oil. Dip tortillas one at a time into hot oil until softened. Stack tortillas on paper towels and cut into fourths. In a 9x13 inch baking dish, layer tortillas, sauce and cheese. This may be refrigerated or frozen ahead.

When ready to serve, bake at 350 degrees for 20 to 30 minutes or until hot. Serve with sour cream as a garnish.

Venison Chili with Chili-Flavored Crème Fraiche:

2 lbs. venison or beef, coarsely ground

2-3 cups milk

2 tablespoons vegetable oil

1 large yellow onion, diced

4 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon cumin seed

2 tablespoons chili powder

3 cans diced or whole tomatoes with hot green chiles, undrained

1 cup beef stock


2 to 3 tablespoons sugar

In a bowl combine the venison and as much milk as needed to cover. Cover and refrigerate overnight. The next day, drain the venison and pat it dry with paper towels (this eliminates the gamy flavor of the meat). Do not use this step for beef. In a large heavy pot over medium heat, warm the oil. Add the onion, garlic and venison and sauté until lightly browned, 15 to 20 minutes. Add the oregano, cumin, chili powder, tomatoes with chilies, beef stock and salt and sugar to taste. Stir well, bring to a gentle boil, reduce the heat to low and cook gently until the venison is tender, 1 to 2 hours.

Chili-flavored crème fraiche:

1 cup crème fraiche (or use 1/2 sour cream and 1/2 heavy cream, let sit 8 hours at room temp)

Dash of ground cumin

1/4 teaspoon chili powder

2 teaspoons fresh lime juice

2 tablespoons minced fresh cilantro

2 tablespoons minced parsley

In a bowl stir together all the ingredients until well mixed. When ready to serve, ladle the chili into serving bowls and garnish with a dollop of the crème fraiche.

Kahlua Crunch:


1 cup graham cracker crumbs

1/2 cup coconut

1/3 butter, melted

1/4 cup brown sugar


1-1/4 cups butter, softened

1 cup sugar

1 square unsweetened chocolate, melted

1 teaspoon vanilla

2 teaspoons Kahlua

2 eggs

1 cup unblanched almonds, roasted and chopped

1 cup whipping cream, whipped

Preheat oven to 350. To make crust, combine graham cracker crumbs, coconut, melted butter and brown sugar. Press into a 9-inch pie plate. Bake 10 minutes. Cool. Break crust into small pieces. Sprinkle crust into 12 cupcake liners in muffin pan. Beat butter. Gradually add sugar, chocolate, vanilla, and Kahlua. Add 1 egg, beat. Add the other egg and beat 5 minutes. Spoon filling into cupcake liners. Sprinkle almonds on each. Top with whipped cream. Chill in refrigerator for several hours. These can be frozen, thawed slightly and served.

menu011801, L.L.C. 1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068 Local: 404-725-2933 Orders in before 2 P.M. E.S.T. will be shipped same day (normal business days, click on "About Us" for delivery times) /, L.L.C. has earned a Top Customer Service Rating at Yahoo Shopping Top Service
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