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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"


A Sea Food Party

A Sea Food Party

SERVES 20

To make life easy, this is much simpler than last week. You need a big pot but even better, one of those propane-fueled pots for outdoors. They are cheap and you can fry turkeys in them too! The cheese is a no-brainer. You can omit or modify the seafood selection. Just don't add anything not listed and follow the directions for the seafood you choose to cook.  When cooking the hushpuppies, if they are heavy and do not rise enough, use more baking powder. If they are greasy and break apart then use more flour. If you want more tang then add some jalapeno juice. The object is to have a light greaseless product. I personally hate to cook with things from a box. Occasionally there is a recipe that requires it though. Once you get use to the stigma of using these products, they can be quite good. This cake can be made no other way. Use Baker's Joy to grease and flour the pan. The cake will look funny during baking, so do yourself a favor don't look, you'll just worry.

 

This menu serves 20

Cajun Cheese Appetizer

Louisiana Seafood Boil

Remoulade Sauce

Cocktail Sauce

Jalapeno Hushpuppies

Jamaican Rum Cake

 

Cajun Cheese Appetizer:

2-8 ounce packs cream cheese

2 teaspoons dill

2 teaspoons basil

2 teaspoons caraway

2 teaspoons chives (or green onion tops, they're the same)

2 cloves minced garlic

Lemon pepper

In a mixing bowl cream together everything but the lemon pepper. Shape it into whatever shape you want. Chill it and then roll it into the lemon pepper. You want to heavily coat it. Serve with the crackers of your choice. As a garnish I like to sliver green, red, and yellow bell peppers and place them around the cheese. It's just colorful and looks appetizing.

Louisiana Seafood Boil:

15 quarts water (better have a big pot)

8 lemons

3 cups coarse salt

3 lb. onions, peeled and sliced thick

4 bags seafood boil

2 cups Louisiana hot sauce

1/2-cup cayenne pepper

3 heads garlic, halved crossways

6 bay leaves

2 cups peppercorns

4 lb. small new potatoes, scrubbed

12 ears corn, shucked and halved

18 live crabs

4 lb. fresh shrimp, in their shells

15 lb. live crawfish

Put the water in a 20-gallon pot. Cut the lemons in half, squeeze their juice into the water and drop in the rinds. Add the onions and seasonings. Bring to a boil and cook for several minutes. When the boil tastes very hot and salty, it's ready. Add the potatoes and boil for 4 to 5 minutes. Add the corn and bring back to a boil. Add the crabs and bring back to a boil. Then add the shrimp and crawfish and bring back to a final boil. Remove from the heat and let stand for 10 minutes. Drain and serve on large trays.

Remoulade Sauce:

2 large celery ribs, chopped coarse

4 scallions, chopped

1 cup chopped parsley

2 lemon wedges (1/4 lemon)

4 eggs

1/2-cup horseradish

1/2-cup Creole mustard

1/2-cup yellow mustard

1-cup catsup

3/4-teaspoon salt

4 teaspoons paprika

1/2 cup Worcestershire sauce

3 cups vegetable oil

1/2 white wine vinegar

Puree together the celery, scallions, parsley, and lemon wedges in a food processor. Mix in eggs, horseradish, mustards, catsup, salt, paprika, and Worcestershire. Drizzle in oil, slowly, with the motor running until the sauce emulsifies. Whisk in the vinegar. Chill

Cocktail Sauce: Buy it

Jalapeno Hushpuppies:

2 cups cornmeal

1-cup flour

2 eggs, beaten

3 teaspoons baking powder

1-1/2 teaspoons salt

1 small can cream style corn

3 canned jalapeno peppers, chopped

1/4 bell pepper, chopped

1 small onion, minced

Buttermilk

Pinch of baking soda

Mix all ingredients. Use enough buttermilk to make this the consistency of cornbread batter. Test the batter by scooping up a portion on a spoon and with your thumb push portion into medium hot grease (350). The object is to have light, fluffy hushpuppies.

Jamaican Rum Cake:

1 (18-1/2 ounce) box yellow cake mix

1 (3-3/4 ounce) box instant vanilla pudding

4 eggs

1/2 cup cooking oil (not olive oil)

1/2-cup water

1/2-cup rum (use dark)

Glaze:

1/2-cup butter

1/4-cup sugar

1/4-cup water

1-ounce rum

Preheat oven to 325 degrees. Grease and flour a tube pan. Place first 6 ingredients in a large bowl. Using an electric mixer beat 2 minutes. Pour in pan and bake for 1 hour. While cake is baking, prepare glaze. Combine all ingredients except the rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.



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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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