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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"


Steeplechasing in Style

Steeplechasing in Style

 

This is the weekend for the Atlanta Steeplechase. I personally have out grown going to this fun sporting event; however most of my friends still go. That’s because they know (or can hire) someone who can drive them. You see, it’s quite a ways away. But once you’re there, it seems that all participants try to out do each other when it comes to the dining factors. Keep in mind that this is a tailgating event so you need portable easy to consume food. This menu is rather extravagant but then so is everyone else’s there. Look at it this way; you don’t want to be outdone do you?

This entire meal may be prepared a day in advance. The cheesecakes have to be cooked the night before and refrigerated. I suggest store bought rolls and mayo or Dijon to go with the tenderloin. You could make up a horseradish sauce. Just add horseradish to taste to some sour cream, you can add some mayo and dill to this also. Whatever suits your fancy, then you’ve made up a sauce recipe! Enter it into the Gourmay.com recipe contest!

Let me give you a tip on cooking beef. I can tell when it’s done by pressing my finger on the meat. I realize this comes from my many many years of experience, but it just isn’t that hard. For tenderloin to be medium rare it should feel like the part of the palm of your hand where the thumb is. If you think about it, the softer the rarer. If you like meat well done then it should be pretty stiff. If you’re too chicken to try this then 135 degrees on a thermometer is about right. Remember that meat keeps cooking after you remove it from the heat, so take that into consideration.

  • Wesley’s Golden Cheese Chips served with Bloody Marys
  • Marinated Tenderloin
  • Shrimp, Cucumber, and Potato Salad
  • Lemon Slaw
  • Party On Cheesecake Squares
  • Finest Chardonnay or Merlot (but watch your drive home!)
  • Serves 8
  • Marinated Tenderloin:

    1 beef tenderloin, silverskin and fat removed

    ½ cup Worcestershire sauce

    ¾ cup soy sauce

    1-teaspoon rosemary

    2 cloves garlic, crushed

    1 teaspoon freshly ground black pepper

    Have the butcher do it, or you do it, but remove all the fat and the other stuff called silverskin. You want only meat! Combine other ingredients and marinate the steak for at least 2 hours, hopefully you’re on the ball and can do it longer. When ready to cook preheat oven to 450 degrees and roast for 15 minutes. Turn oven down to 350 and continue roasting about 45 minutes or until done to your liking. Cool and slice thinly

    Shrimp, Cucumber, and Potato Salad:

    4 medium sized red potatoes, cut into ¾ inch pieces

    1 tablespoon plus 2 teaspoons Dijon mustard

    1 tablespoon white wine vinegar

    1/3-cup olive oil

    4 green onions, chopped

    1 tablespoon minced fresh dill

    Salt and freshly ground pepper

    4 pickling cucumbers (Kirby) halved lengthwise and sliced crosswise

    ½ lb small cooked and peeled small shrimp

    Cook potatoes in medium pot of boiling water until just tender, about 15 minutes. Drain well, place in large bowl. Combine mustard and vinegar in small bowl. Gradually whisk in oil. Add half of dressing to potatoes. Mix in green onions and dill; season with salt and pepper. Cool completely. Add cucumbers, shrimp, and remaining dressing and toss to coat. Adjust seasoning to taste.

    Lemon Coleslaw:

    ½ cup mayo

    ½ cup sour cream

    ¼ cup fresh lemon juice

    2 tablespoons Dijon mustard

    2 tablespoons olive oil

    2 tablespoons sugar

    1 tablespoon white wine vinegar

    1-tablespoon horseradish

    1-teaspoon salt

    ½ teaspoon celery seeds

    ½ teaspoon pepper

    8 cups shredded cabbage (about 1-½ lb.)

    ½ red bell pepper, cut in julienne strips

    ½ green bell pepper, cut in julienne strips

    ¼ cup red onion, cut in julienne strips

    1 carrot, shredded

    2 tablespoons chopped fresh parsley

    2 teaspoons grated lemon peel

    Combine first 11 ingredients in bowl; whisk to blend. Refrigerate dressing until cold. Can be prepared one day ahead.

    Combine other ingredients with enough dressing to season to taste.

    Party On Cheesecake Squares:

    2 ½ graham cracker crumbs

    6 tablespoons sugar

    2/3 butter, melted

    24 oz. cream cheese, softened

    1 ½ cups sugar

    4 eggs

    16 oz. sour cream

    Strawberry halves

    To make crust, combine crumbs and 6 tablespoons sugar. Stir in butter until thoroughly blended. Press mixture firmly into 13x9x2 inch pan. Bake at 350 degrees for 8 minutes; cool. Mix remaining ingredients, adding eggs one at a time and blending until smooth. There might tiny lumps but that’s OK, just no big ones. Pour filling into cooled crust and bake at 350 for 30 minutes. Cool 5 minutes and spread the sour cream over the top then refrigerate overnight. Cut into squares and top with strawberry halves.



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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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