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

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Wesley's Backyard Barbeque

Wesley's Backyard Barbeque

 

School is out now and it's time for summer fun. I like to invite my friends over for a cookout. They can bring their children if they are old enough to swim and know how too. It is rather annoying to have screaming toddlers over for a cookout! So pack up the cooler and sit in your lawn chairs. Hopefully you have a grill or this cookout menu will not be very satisfying for you.

For the dip, you should use a Haas avocado. They are the small crinkled looking darker ones. Haas avocados are from California whereas the lighter green larger ones are from Florida. Those are more watery than the Haas variety. The dip is great with potato chips or vegetables if your waistline sill feels tight. You can skip the buns with the burgers and they will still be juicy and delicious if you don't want carbs (skip the breadcrumbs too). You can remove the corn early and it will stay warm in the foil until the burgers and buns are ready. The banana pie is fabulous, just make it the same day you want to serve it. The avocado will not darken in the dip so it can be made in advance.

The Summer Backyard Barbecue

Serves 6

Lake Burton Dip with Chips and Crudities

California Basil Burgers

Grilled Corn

Banana Pudding Pie

Lake Burton Dip:

1/2-pint sour cream (can use fat free)

1 package Good Seasons Italian Salad Dressing Mix

1-tablespoon mayonnaise

Juice of 1/2 lemon

1/2 avocado chopped finely

1/2 tomato chopped and well drained

Dash of Tabasco

Mix all ingredients and refrigerate.

California Basil Burgers:

2/3-cup light mayonnaise

2 tablespoons Pesto (store bought is fine)

2 lb.  Ground sirloin

1/4 California Zinfandel

1/4 lightly packed minced fresh basil

1/4 cup minced red onion

1/4 fine Italian bread crumbs

8 sun-dried tomatoes packed in oil, drained and finely chopped

1 to 2 teaspoons garlic salt

6 large seeded sandwich rolls

6 slices Monterey Jack cheese

6 large tomato slices

Paper-thin red onion slices

In a grill prepare a medium hot fire. In a small bowl combine the mayonnaise with the Pesto and set aside. In a bowl combine the sirloin with the wine, basil, onion, sun-dried tomatoes, breadcrumbs, and garlic salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat into 6 even portions and shape into patties to fit the rolls.

When the fire is ready, brush the grate with oil or spray with Pam. Grill burgers according to your preference. During the last few minutes of cooking, toast the buns on the grill and place a slice of cheese on each burger. Spread the mayonnaise on the buns and top with a burger, lettuce, tomato, and onion. Enjoy!

Grilled Corn:

Buy 6 ears of the freshest corn you can find. Shuck them and get all the silk off of them. You will need 6 squares of aluminum foil to wrap the ears in. Spread softened butter on the corn and sprinkle with salt and freshly ground pepper. Then roll each ear up in a square of the foil. Grill these turning once or twice for about 12 minutes while you grill the burgers.

Banana Pudding Pie:

One 12-ounce box vanilla wafers

3 ripe bananas

Vanilla Pudding:

2 large egg yolks at room temperature

2 cups milk

1-tablespoon flour

1/3-cup sugar

2 tablespoons unsalted butter

1/4- teaspoon fresh lemon juice

Pinch of salt

1-teaspoon vanilla extract

Meringue:

2 large egg whites at room temperature

Pinch of crème of tarter

1 tablespoon sifted powdered sugar (just shake it through a strainer)

Preheat the oven to 325 degrees. Lightly grease a 10-inch pie pan. Line the sides with vanilla wafers with the flat side of the wafers facing the center of the pan. Cover the bottom of the pan with wafers flat side down. Cut 1 and 1/2 bananas into thin slices and layer over the bottom layer of wafers. Cover with another layer of wafers. Slice the remaining bananas to add another layer. Top with another layer of wafers.

To make the pudding:

Beat the egg yolks in a small bowl and set aside. In a small bowl, combine 1/4 cup of milk with the flour and stir to make a thin paste. In a no aluminum 2-quart saucepan, combine the paste with the remaining milk, sugar, butter, lemon juice, salt, and vanilla. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is hot. Transfer a few tablespoons of the mixture to the yolks and mix thoroughly. Pour the yolks into the saucepan and cook stirring constantly until the mixture comes to a boil and thickens, about 15 to 20 minutes. Pour the pudding into the pie.

To make the Meringue:

Beat the egg whites and crème of tarter in a medium bowl at medium speed until soft peeks form. Beat in the powdered sugar at high speed until stiff, glossy peaks form.

Spread the meringue over the pie and bake for 15 to 20 minutes, or until the meringue is golden brown. Let cool on a wire rack, then refrigerate until ready to serve.



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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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