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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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A Spring Cocktail Buffet

A Spring Cocktail Buffet

 The Azalea's are blooming down here in Georgia. It’s time to party. The Dogwood's are coming out and it’s beautiful. The perfect backdrop for a Southern get together. This party could be a shower of some sort, or a party for the betrothed couple, or just to have cocktails! Who needs a reason? Just start a coupla days early. Serves 20 

  • Mustard and tarragon marinated shrimp
  • Dr. Pete’s Marinated Flank Steak with store bought rolls
  •   And Blue Crab Bay’s Horseradish Mustard  (buy it)
  •    Or Oak Hill Farms Vidalia Onion Barbecue Sauce(buy it)
  • Garden fresh crudities with Pelican Bay Sundried Tomato & Roasted Garlic Dip   (buy it)
  • Lemon Chicken
  • Immaculate Baking Co. “Handmade” Pumpkin Gingerlies Cookies (buy it)
  • Tweeds Tortilla Chips, Flax & Sesame (buy it) 

 Mustard and tarragon marinated shrimp:

5 lbs shrimp, cooked, peeled, and deveined

½ cup parsley, finely chopped

½ cup shallots, finely chopped

½ tarragon vinegar

½ white wine vinegar

1 cup olive oil

½ cup Dijon mustard

4 teasp red crushed red pepper

3 teasp salt

Freshly ground pepper

 

Mix all ingredients except shrimp in large bowl. Pour over shrimp and toss gently. Chill then place in a crystal bowl lined with green leaf lettuce and serve with toothpicks. Don’t forget a bowl for discarded picks. Sometimes I put a ziplock bag of ice under the shrimp.

 

Marinated Flank Steak:

 Marinate 4 lbs of flank steak in a bottle of Dr. Pete’s Burgundy Marinade(buy it)for 2 days. Grill over medium hot coals until medium rare, about 12 minutes. Cool then thinly (and I mean thinly) slice on the diagonal. Serve on a platter lined with red leaf lettuce.

 

Crudities:

This is easy. Find the prettiest veggies you can. Make sure you have a good mixture of colors, sometimes I buy stuff that nobody eats cause it’s a good color. Just consider your budget. Then cut then into little pieces and soak in ice water. Mix up the dip and serve.

 Lemon Chicken:

5 lbs. Chicken breast tenders (breaded and frozen from the grocery store or the best is Sam’s or Costco) or fresh if you want to make your own, don’t.

½ cup plus 2 Tabsp white wine vinegar

½ cup plus 2 Tabsp lemon juice

1-2/3 cups sugar

¾ teasp lemon extract

1 teasp salt

5 Tabsp cornstarch

 

Fry the chicken in hot oil according to package directions. Slice into bite size pieces.

Blend 2-1/2 cups water with vinegar, lemon juice, sugar, lemon extract, and salt in a small saucepan and bring to a boil. Blend one Tabsp water with the cornstarch until smooth and add to the lemon mixture. Heat stirring until smooth and clear. Pour the sauce over the chicken and serve in a chaffing dish with picks. The chicken and sauce can be prepared ahead, just keep them separate. Add the sauce to the chicken then heat in the oven til hot, about 20 minutes.



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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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