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

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Summer Weekend Gastronomic Feast

Summer Weekend Gastronomic Feast

 

This menu is for the groups of friends or families who are going away for the weekend and would like to enjoy gourmet food without the hassle. Some cooking will be involved, but I will provide you with Wesley’s Kitchen –Summer Gastronomic Feast, recipes and a grocery list. Bare with me, I am new at this format and am trying to figure out the best way to present it.  These recipes are relatively simple to prepare. Some can be done in advance, or you can cheat and purchase ready-made products from your store. This should give you maximum time to play. I sincerely hope your weekend will be fun. Next week I will use this format but with a picnic to the lake or mountains instead of a whole weekend’s worth of food. We will keep this feast in our store under Wesley’s Kitchen all summer.

Summer Weekend Gastronomic Feast (serves 6)

Friday Night Dinner:

Smoked Salmon Spread with Crackers

Chicken Vanderbilt (can do ahead)

Bloody Mary Rice

Dr. Pete’s Asparagus

Decaffeinated Coffee with Biscotti

Toffee Crunch Cake

Saturday Breakfast:

Biscuits with Mimosa Marmalade

Country Ham

Bacon

Scrambled Eggs with Ham and Asparagus

Coffee

Bloody Marys with celery sticks

Saturday Lunch:

Lemon Mint Iced Tea or Bloody Marys

Jenny J’s Grate Cheese Dip with Crackers and Fritos

You can make pimento cheese sandwiches with this if you need something more substantial

Roasted Garlic and Potato Soup

Mixed Green Salad with Parmesan Pepper Dressing

Peach Zingers

Saturday Dinner:

Artichoke Dip with Herbed Pita Crisps

Linguine and Shrimp Pesto

Mixed Green Salad with Balsamic Vinaigrette

Coffee

Rum Cake

Sunday Breakfast:

Go to the MacDonald’s drive through on your way home. If you aren’t leaving early, as I like to, eat leftovers. Frankly you will be tired of washing dishes anyway don’t you think?

Here we go!

Friday Night:

Make the Salmon Spread and serve it

Toss the salad

The chicken can be made earlier in the day

The dessert may be made well in advance

Chicken Vanderbilt:

1/2 cup finely chopped shallots

4 cups finely chopped mushrooms (about a pound)

4 tablespoons butter

8 slices cooked chicken breast (get the rotisserie chicken at the grocery store)

8 slices country ham (you should already have one)

1 cup Mornay Sauce

Mornay Sauce:

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 egg yolk

2 tablespoons cream (can use milk)

4 tablespoons grated Gruyere Cheese (Swiss cheese)

Melt butter; add flour and blend over low heat about 5 minutes. Slowly stir in milk; cook over low heat until thick and smooth. Beat egg yolk with cream or milk; add to sauce mixture, stirring. Stir in cheese until melted. Season with salt and pepper

Sauté shallots and mushrooms in butter until soft, adding more butter if necessary; season to taste with salt and pepper. Spread mixture in the bottom of a baking dish. Cover with rows of ham slices topped with chicken breast slices. Pour Mornay sauce over all and bake at 350 degrees until golden brown, about 30 minutes.

Bloody Mary Rice:

12 oz Bloody Mary Mix

4 strips bacon, cooked and crumbled

6 tablespoons butter

1 teaspoon chopped garlic

1/2 cup chopped onion

2 stalks celery, chopped

1-cup long grain rice

In medium saucepan, combine Bloody Mary Mix, 1-cup water, Tabasco, crumbled bacon, butter, garlic, onion and celery and bring to a boil. Add rice, reduce heat to simmer, cover and cook for about 25 minutes or until all the liquid is absorbed.

Dr. Pete’s Asparagus:

Wash 1 pound of asparagus and cut off the tough ends. Put them in a double piece of heavy-duty foil. Drizzle Dr. Pete’s Parmesan Pepper Spritzer over them and close the foil. Roast in a 400 degree oven for about 10 minutes, or until done to your liking. The thickness of the asparagus will affect the time.

Toffee Crunch Cake:

1 cup firmly packed light brown sugar

1-cup sugar

1-teaspoon vanilla extract

1/2 cup margarine

2 cups flour

1/2 teaspoon salt

1/2 lb. Toffee

1 egg, beaten

1-cup buttermilk

1-teaspoon baking soda

Preheat oven to 350. In a large bowl mix together with a fork the first 6 ingredients. Remove 1 cup of this mixture to a small bowl. To the reserved cup add the coarsely crushed toffee; set aside. To the remaining dry ingredients, add the beaten egg, buttermilk and baking soda; mix well. Pour batter into a 9x13 greased and floured pan. Sprinkle with the remaining dry candy mixture. Bake for 30 to 35 minutes.

Saturday Breakfast:

First make the coffee

Make the biscuits with the mix

Fry some country ham or put it on the biscuits, this is really good with the orange marmalade

Cook the bacon

Scrambled Eggs with Ham and Asparagus:

1-LB very thin asparagus, cut into 1-inch lengths

4 oz. country ham, thinly sliced and cut into strips

8 large eggs

2 tablespoons sour cream

2 tablespoons butter

In a bowl whisk together the eggs and sour cream; add the asparagus and ham.

Melt the butter in a saucepan over low heat. Add egg mixture and cook, stirring lightly with a fork until the eggs are set but still soft. Serve at once.

Saturday Lunch:

Make the Iced Tea and chill it

Serve Jenny J’s Cheese Dip with Triscuits and Fritos

You can make sandwiches with this if you want a more substantial meal

Make the soup

Toss the greens with Dr. Pete’s dressing

Peach Zingers for dessert (pretty easy don’t ya think?)

Saturday Dinner:

Warm up the Artichoke Dip in the microwave

Serve with the Pita chips

Make the Linguine

Toss the Salad with Balsamic Vinaigrette

Serve Rum Cake

Linguine and Shrimp Pesto:

1-pound linguine

1-cup pine nuts

2 large cloves garlic

2 cups fresh basil, well packed

1/4- cup Parmesan

1 to 1 1/4 cups olive oil

1 pound large shrimp, cooked and peeled

Cook the linguine according to package directions

Drain well. In a food processor, place the pine nuts and garlic and grind to a fine paste. Add the basil and Parmesan and process until the mixture is pureed. In a slow steady stream, add the oil in a slow steady stream until the mixture thickens like mayonnaise- then you have added enough oil. To serve, spoon the Pesto over the freshly cooked pasta and shrimp. Toss. The Pesto is enough to sauce 2  1/2 pounds of pasta. Keep the rest in the refrigerator. You can sprinkle extra Parmesan over it if you want and you should.

For the next section, I will give you three lists. I assume you will purchase Wesley’s Kitchen - Summer Weekend Gastronomic Feast. If you don’t, then make the necessary adjustments. I will give you a list of staples you should have as well as groceries to buy.

Wesley’s Kitchen -Summer Weekend Gastronomic Feast can be found under Wesley’s Kitchen in our store and contains the following items:

Salmonberry’s Salmon Spread Kit

Dr. Pete’s Parmesan Pepper Spritzer

Sting Ray Bloody Mary Mix

Lion Gold Decaffeinated Coffee

Dicamillo Biscotti (2)

Delicia’s English Toffee

Yo Mama’s Buscut Mix

Austin Springs Mimosa Marmalade

Broadbents Boneless Country Ham (1/2 ham)

Broadbents Country Bacon

St. Ives Southern Pecan Coffee

Jenny J’s Grate Cheese Dip

Pelican Bay Lemon Mint Tea Mix

Sheila’s Roasted Garlic and Potato Soup

Companions Artichoke Symphony

Companions Herbed Pita Chips

Dressed in Style Balsamic Vinaigrette

Lindsay Farms Rum Cake

If you buy the package I will give you 10% off. The price of the package is $165.35 but with a discount of 10% it is $148.81. For the first time I’m being generous, and that’s a big change for me. Get it while you can. Remember this serves 6 so get your friends to split the bill with you. You can order bits and pieces of this list if you so desire. Just go into the store and get what you want. You will need the country ham for both of the entrees and for breakfast.

I assume you have the following Staples:

2 sticks butter

Flour

Milk (1 cup)

Eggs (12)

Cream

Long grain Rice (1 cup)

Light Brown Sugar

Sugar

Vanilla Extract

Salt

Pepper

Baking Soda

Below is your grocery list:

8 oz cream cheese

1-pint sour cream

Crackers (for the salmon spread and cheese dip)

3 bags of prewashed salad greens

Shallots (need ½ cup chopped)

1-pound mushrooms

8 slices cooked chicken breast (get rotisserie or already cooked in the meat section)

Small chunk Gruyere cheese

Fresh garlic

1 yellow onion

Celery

2 pounds asparagus

Buttermilk

Fritos

1-pound linguine

Pine nuts (1 cup)

Parmesan cheese (get the real kind)

Olive Oil

1-pound cooked shrimp

1 loaf of bread (just because its helpful to have bread around)

 

 



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