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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"


Mardi Gras Madness!!!

Mardi Gras Madness!!!

It’s that special time of year again. Time to blow it all out before Lent.  Us Southerners, specially those New Orleans folks, likes ta have a big ol shindig. We put together some of Georgina’s finest vittles for the occasion. By the time you’re through with this party it will be time to rest for a long one.

This should be served as a buffet for 10 or so.

Fried Green Tomato Cornbread Biscuits (buy it)

Crudities with Cool Cucumber Dip (buy it)

Cajun Popcorn

Shrimp Etoufee

Red Beans and Rice

Tossed Greens with Dr. Pete's Best Salad Dressing (buy it)

King Cake

Cajun Popcorn

2 eggs, well beaten                                              

1 ¼ cups milk

1 cup flour

1 t each sugar and salt

½ t onion powder

½ t garlic powder

½ t white pepper

½ t red pepper

¼ t thyme

1/8 t basil

1/8 t black pepper

2 lbs. Peeled crawfish tails ( look in the freezer section at the grocery then thaw’em)

Vegetable oil for frying

Combine eggs and milk in small bowl, blending well. In a large bowl combine the flour, sugar, salt and seasonings mixing well. Add half of the egg mixture and whisk until well blended, then thoroughly blend in the remaining egg mixture. Let sit one hour at room temp.

Heat 1-inch oil in a large skillet to 370 degrees. Coat the seafood with the batter and fry in batches   until golden brown on both sides, about 2 minutes total. Drain on paper towels and serve immediately with SHERRY WINE SAUCE

Sherry wine Sauce

1 egg yoke

¼ cup catsup

3 T finely chopped green onions

2 T dry sherry

1 t Creole mustard

¼ t salt

¼ t white pepper

¼ t Tabasco

½ vegetable oil

Place all ingredients in food processor or blender; process about 30 seconds. With machine still running slowly drizzle in the oil, continue processing until smooth; about 1 min.

Shrimp Etoufee

1 cup butter

4 cloves garlic, minced

2 bay leaves

8 green onions, chopped

Juice of one lemon

Salt and pepper to taste

1 ½ t rosemary

½ cup white wine

4 lbs fresh shrimp, peeled and deveined

½ cup chopped parsley

2 cups cooked rice, that means 1 cup raw

In a medium skillet melt the butter. Add the garlic and green onion and sauté until soft. Add bay leaves, salt, pepper, rosemary and half of the wine. Simmer for 10 minutes. Remove the leaves, add the shrimp, and continue cooking for 20 minutes. Add remaining wine and parsley. Serve over the rice.

Red Beans and Rice

1 lb dried red beans

1 ham bone

1 8 oz can tomato sauce

2 t garlic salt

¼ t Tabasco

1 t Worcestershire

½ lb diced ham

1 lb smoked sausage, sliced

½ cup chopped celery

1 cup chopped onion

3 garlic cloves, pressed

2 bay leaves

salt and pepper to taste

¼ cup chopped parsley

2 cups cooked rice

Cover beans with water and bring to a boil for 2 minutes. Remove from heat and let the beans soak for at least an hour. In a large pot place the ham bone, 8 cups water, tomato sauce, garlic salt, Tabasco, Worcestershire sauce and beans. Cook uncovered over low heat. In a skillet saute the ham and sausage until the grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add the celery, onion, and garlic and sauté until soft. Pour this mixture into the bean pot. Add the bay leaves, salt and pepper and continue cooking for 2 to 2 ½ hours, or until the beans are soft and creamy. Add water while cooking if necessary. Remove the bay leaves and add the parsley. Serve the beans over the rice.

King Cake

1 pk yeast

¼ cup lukewarm water

1/3 cup plus 1 t sugar

1 t salt

 1 cup butter divided

1 cup milk, scalded

3 eggs, divided

½ t vanilla

½ t lemon extract

½ t mace

4 cups sifted all-purpose flour

1/3 chopped pecans

Topping:

1 cup confectioners sugar

1 t vanilla

water to form paste

¾ cup sugar, divided and colored (green, purple, and yellow) with food color

Dissolve yeast and 1 teaspoon sugar in lukewarm water. Set aside. In large mixing bowl, combine remaining sugar, salt, ¼ cup butter ( cut into chunks) and scalded milk. Mix with electric mixer on low speed until blended. Cool to lukewarm. Beat in 2 eggs. Add yeast mixture, vanilla, lemon extract, mace and 3 cups of the flour. Mix until smooth. Stir in remaining flour by hand. Cover with a damp towel and allow to rise in a warm place until doubled in bulk, about 1 ½ hr. On a lightly floured surface, roll dough into a square 1/3 inch thick. Dot with half the remaining butter and fold in half. Repeat. Roll again to a rectangles 1/3 inch thick and repeat three folding process. Place in a greased bowl, cover with a towel and let stand 20 minutes. Then refrigerate for 2 hours.

Remove from refrigerator and roll on lightly floured surface to a rectangle 1/3 inch thick. Cut into 12  1 inch strips. Braid strips in sets of 3, use 2 braids to from an ova;, making 2 cakes. Place oval on ungreased cookie sheets. Hide a token or dried bean in each cake(something safe please!) Cover with a towel and let rise until almost doubled in bulk, about 45 minutes. Beat remaining egg, brush cakes, then sprinkle with nuts. Bake at 400 degrees for 20 minutes. Cool.

To make topping, combine confectioners sugar, vanilla and enough water to form a paste. Brush on cakes. Sprinkle colored sugar on cakes in alternating colors.



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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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