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

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CINCO DE MAYO, 2006

CINCO DE MAYO, 2006

This menu can be a bit tedious or rather long to make but it will be worth it. Here are some tips to make life easier. There are several items here that can be prepared in advance, the salsa, tortilla chips, smoked jalapeno lime mayonnaise, and the cookies. The guacamole may be made earlier in the day, but contrary to popular belief, putting the pit in it will not stop it from turning brown. Oxygen turns it brown, so you must cover the surface of the guacamole with plastic wrap. You must press it directly onto the surface and rid of all air bubbles. The shrimp may be peeled well in advance. The chicken may be cooked well in advance and the sauce made too. Please do not assemble the enchiladas too far in advance because the tortillas will disintegrate. I suggest no more than one hour. The next trick is to roast the chiles. If you don’t have a gas burner then you can use the oven. Just split the chiles in half down the middle and put them skin side up on a baking sheet. Preheat the oven to broil on high and slip them in. When they are charred and blistered take them out and put them in a bag to steam them. You may then rub the skins off, but please do not put them under water, it dilutes the flavor. If you don’t want to go to the trouble of making fresh homemade margaritas, then you can use Pepe Lopez margarita mix or, if you like frozen margaritas then I prefer the Bacardi frozen mix. You can find it with the frozen orange juice at the grocery store. When grilling the shrimp, you may use wooden skewers, just soak them in water for at least an hour. This dish is a great appetizer or main course. If you have the energy you can soak some wood chips and throw them on the fire before you put on the shrimp. I recommend mesquite or hickory wood chips. When all is ready you should only have to grill the shrimp and bake the enchiladas, and don’t forget to drink the margaritas. OLE!

Mango Peach Margaritas

Two-Tomato and Chipotle Salsa

Guacamole

Fresh Fried Tortilla Chips

Grilled Shrimp with Smoked Jalapeno Lime Mayonnaise

Green Chicken Enchiladas

Lemon Lime Cookies

Serves 6

Mango Peach Margaritas:

1 medium ripe mango, peeled, pitted, and coarsely diced

2 medium ripe peaches, pitted and coarsely diced

3/4 cup gold tequila

3/4 cup triple sec

1/2 cup fresh lime juice

In a food processor, puree together the mango and peaches. There should be about 1 1/2 cups. Transfer to a container, cover and refrigerate until cold, about an hour.

In the jar of a blender, combine half the puree, half the tequila, half the triple sec, and half of the lime juice Fill the jar to the top with ice cubes, cover and blend on high until thick and slushy. Repeat with remaining ingredients. This recipe makes 12 drinks.

Two –Tomato and Chipotle Salsa:

4 long green chiles

2 large ripe tomatoes

1/4 cup finely chopped white onions

2 Chipotles adobo with about 2 teaspoons clinging sauce

2 tablespoons fresh lime juice

1/2 cup finely chopped oil packed sun-dried tomatoes

2 tablespoons oil from sun-dried tomatoes

2 garlic cloves peeled and coarsely chopped

3/4 teaspoon salt

2 tablespoons minced fresh oregano (or 2 teaspoons dried)

In the open flame of a gas burner or over a grill, roast the chiles turning them often until the peels are lightly and evenly charred. Put them in a paper bag and close it to let them steam. When cool, rub off the skins, and remove the stems, seeds, and ribs. Coarsely chop the chiles. Halve the tomatoes crosswise and gently squeeze out the liquid and seeds. Chop the tomatoes. In a food processor, combine the tomatoes, onions, Chipotle with their sauce; lime juice, olive oil, garlic and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the chopped green chiles, sun-dried tomatoes, and oregano. Cover the salsa and refrigerate. This can be made up to 2 days ahead.

Guacamole:

1 cup roughly chopped cilantro

2 fresh Jalapenos, stemmed and chopped

1 teaspoon salt

4 large, buttery ripe black skinned avocados (about 2 lbs.), pitted and peeled

1 lb. (5 or 6) ripe plum tomatoes, halved, seeded, and diced

1/2 cup diced red onion

Roughly mash the avocados with a wooden spoon. Add all other ingredients and serve with chips.

Freshly fried tortilla chips:

Buy several packs of corn tortillas and cut them into sixths. Fry these in oil over medium high heat until lightly browned and crisp. Drain them on paper towels; add salt if you desire. These are so much better than store bought chips.

Grilled Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 garlic cloves peeled and crushed through a press

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

In a non reactive bowl, combine the shrimp, olive oil, lime juice, garlic, cumin, salt, and freshly ground pepper and let stand at room temperature covered for 1 hour, stirring once or twice. Preheat a gas grill to medium heat or light a charcoal fire and let it burn down until the coals are evenly white. Thread the shrimp onto metal skewers, lay the shrimp on the rack, cover and cook, turning the skewers once. The shrimp should be just cooked through, 2 to 3 minutes per side.

Smoked Jalapeno-Lime Mayonnaise:

3 to 4 chipotles adobo, with clinging sauce

1 large egg at room temperature

1 large egg yolk, at room temperature

2 tablespoons fresh lime juice

1 tablespoon minced lime zest

1 tablespoon Dijon mustard

1/2 teaspoon salt

1 cup oil

1/2 cup olive oil

In a food processor, combine the chipotles, egg, egg yolk, lime juice, lime zest, mustard, and salt. Process until smooth. With the motor running, add the oils through the feed tube in a quick steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage container, cover and refrigerate until use. This may be made up to 4 days in advance.

Green Enchiladas:

9 long green chile 2 tablespoons olive oil

1 1/4 cups finely chopped onion

2 garlic cloves, peeled and minced

1/2 teaspoon dried oregano

11/2 cups chicken broth

1 1/4 cups canned crushed tomatoes with added puree

Salt

About 1 1/2 cups corn oil

12 6-inch corn tortillas

4 cups Pollo Deshebrada (see below)

3 cups (12 oz) grated Monterey Jack Cheese or medium sharp cheddar or a combo

2 cups shredded romaine lettuce, for garnish

In the open flame of a gas burner, roast the chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag or in a bowl, covered with plastic wrap until they are cool. Rub away the burned peel. Stem and seed the chiles and cut them into 1/4 wide strips. Position a rack in the upper third of the oven and preheat to 375 degrees. In a medium saucepan over low heat, warm the olive oil. Add 1/2 cup of the onions, garlic, oregano and cook covered, stirring once or twice for 10 minutes. Stir in the chicken broth and tomatoes. Chop enough of the chile strips to equal 1/2 cup. Add both the chopped and whole chiles to the saucepan, stir in one-teaspoon salt and bring to a boil. Lower the heat, partially cover, and simmer, stirring once or twice for 10 minutes. Adjust the seasoning to taste.

In a deep skillet, warm about 1/2 inch oil over medium heat. Using tongs, immerse the tortillas one at a time in the oil, turn them, and then transfer them to absorbent paper. The tortillas should be in the oil no more than a few seconds, and the oil should be hot enough to soften the tortillas but not so hot that the edges begin to crisp.

Spread about 3/4 cup sauce in the bottom of a large shallow baking dish. Using tongs, dip a tortilla into the hot sauce, and then lay the tortilla on a plate. Spread about 1/3 cup pollo deshebrada across the lower third of the tortilla. Season the meat lightly with salt, sprinkle it with about 1 tablespoon of the remaining onions, and top it with about 2 1/2 tablespoons grated cheese. Roll the enchilada, and lay it seam side down in the baking dish. Repeat with the remaining tortillas, leaving about 3/4 cup of the cheese. Drizzle the remaining sauce evenly over the enchiladas and sprinkle them with the cheese. Bake 12 minutes, or until the enchiladas are heated through, the cheese is melted and the sauce is bubbling. With a wide spatula, transfer the enchiladas from the baking dish to plates and garnish with romaine lettuce.

Pollo Deshebrada: (otherwise known as shredded chicken)

1 4 1/2 - 5 lb chicken, quartered

2 garlic cloves, peeled and minced

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 bay leaves

In a wide 5 quart pan, arrange the chicken quarters in a single layer. Add cold water to cover by 1 inch and set over medium heat. Stir in the rest of the ingredients and bring to a simmer. Partially cover the pan and lower the heat. Simmer the chicken turning it once at the halfway point, until the meat is tender and falling from the bone, about 25 minutes.

Remove the pan from the heat and let the chicken cool to room temperature in the liquid. Strain, skin, and shred the chicken.

Lemon-lime cookies:

2 sticks unsalted butter, softened

1 1/2 cups sugar

2 tablespoons minced lemon zest

2 tablespoons minced lime zest

1/4 teaspoon salt

4 egg yolks

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

About 3 cups all-purpose flour

In a bowl, preferably of an electric stand mixer, cream together the butter, 1 cup of the sugar, the lemon and lime zests, and salt. One at a time beat in the egg yolks; stir in the lemon and lime juices. Add 2 1/2 cups of the flour and mix until just combined. Transfer the dough to a container and chill it. This can be prepared up to 4 days in advance. Position racks in upper and lower thirds of the oven and preheat to 375 degrees. Grease 2 baking sheets. Working in batches, by rounded tablespoons, measure out the chilled dough and form it into 1 inch balls. Place the balls on the baking sheets spacing well apart. Flatten the balls into 2-inch rounds about 1/4 inch thick. Bake the cookies, exchanging the position of the sheets on the racks from top to bottom and from front to back, for about 10 minutes or until the cookies are crisp and the edges and bottoms are lightly colored. With a spatula, transfer the cookies to a rack and sprinkle them generously with the remaining 1/2 cup of sugar.



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