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Southernfood.com, 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 Romantic Valentine’s Dinner

A Romantic Valentine’s Dinner

This dinner is for 2 lovers with a big ol appetite, or you can give the leftovers to the hound dog.

Pink Champagne (Preferably Iron Horse Brut Rose)

Salmonberry’s Smoked Salmon Spread (buy it)

Pesto Walnut Risotto

Mixed green salad

Wesley's  Famous Crab Cakes with Fresh Tomato Remoulade Sauce

Cherries Jubilee

 

Pesto Walnut Risotto

1 1/2 Tabs olive oil

1 cup chopped onion

1 cup Arborio rice

4 cups chicken stock or broth, heated

3 Tabs basil Pesto (store bought or homemade)

3/4 cup freshly grated Parmesan cheese

1/2 cup chopped walnuts

Freshly ground black pepper, to taste

Heat oil in heavy saucepan over low heat. Add onion and cook over low heat until soft, about 3 min.  Then add the rice and cook stirring for another 3 min. You want to coat every grain of rice with the oil. Meanwhile heat stock in another saucepan and keep it at a simmer.

Slowly add I cup of the hot stock to the rice, stirring constantly. Continue to stir allowing the rice to simmer. When all the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding 1/2 cup at a time in the same manner until almost all of the stock has been added.

Add the Pesto and continue cooking, adding the remaining stock in 1/4 cups, stirring constantly, until the rice is creamy and just tender. This should take about 25 – 30 min. When the rice is to your liking, stir in the Parmesan cheese, walnuts and black pepper.

Mixed Green Salad with Garden Dill Oyster Crackers

You can figure this one out! Buy some salad in a bag, buy a bottle of dressing and add some croutons!

Enjoy!!

Wesley’s Famous Crab Cakes

6 Tabs unsalted butter

3/4 cup flour

2 cups milk, scalded

1 LB fresh lump crabmeat, picked over to remove shells

1/2 medium red, yellow, and green bell peppers, seeded and finely chopped

4 scallion, green part only, finely minced

3 cups bread crumbs, approximately

cayenne pepper to taste

vegetable oil for sautéing

Melt the butter in a sauté pan over medium heat. Stir in the flour and lower the heat and cook, stirring for 3 min. Pour in the hot milk, in a steady stream, whisking vigorously until smooth. Season with salt and pepper and simmer over low heat for 10 min, stirring often. This will be a very thick béchamel sauce. Remove from heat and reserve.

In a large bowl combine the crabmeat, bell peppers and scallions. Season the breadcrumbs with salt, pepper, and cayenne pepper. Gently mix 1/2 cup seasoned breadcrumbs into the crabmeat mixture. Fold in the reserved white sauce and mix well. Gradually add seasoned breadcrumbs until the mixture is not sticky and shapes easily. Form into crab cakes using about 1/4 cup mixture per cake. Some people pack this very tight, Georgina prefers a more tender thinner cake, but beware, Georgina is a better cook than most and these can be very tricky to sauté.

Lightly dredge the crab cakes in the remaining breadcrumbs. Place the oil in a large skillet  over medium heat. When the oil is hot, ad the crab cakes and fry for 2 min on each side or until golden brown. Drain on paper towels. You can the keep cooked ones warm in a 250 degree oven while you finish up.

Fresh Tomato Remoulade Sauce

2 fresh tomatoes, peeled, seeded and chopped

2 fresh japeleno peppers, stemmed, seeded, and finely chopped

6 cornichons (French pickles), finely chopped

2 Tabs finely chopped capers

1/4 medium onion, peeled and finely chopped

2 cups store bought mayonnaise

freshly squeezed juice of 2 lemons

Drain the tomatoes for several minutes in a fine strainer. Then combine all ingredients and mix well. This may be stored in the refrigerator, covered, for up to 1 month.

Cherries Jubilee

1 1/2 cups Brandy (use cheap stuff)

1/2   cup sugar

4 cups fresh or canned cherries ( pit the fresh ones)

vanilla ice cream

In a saucepan, heat the brandy with the sugar until the sugar is dissolved, then add the cherries. Ignite the liquid very carefully with a long stemmed match and stir until the fire burns out.

Scoop however much ice cream you want into 2 fancy bowls. Cover the ice cream with the cherries and their sauce.



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Southernfood.com, 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) Southernfood.com / southernfood.com customerservice:sales@southernfood.com
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