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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"


Summer Salsa, Crab Chowder and Chicken

Summer Salsa, Crab Chowder and Chicken

Since we are now in the height of summer and all the produce is fabulous, this menu will make use of it. It also is healthy for us to eat fruits and vegetables. Salsas are the perfect solution to using up those vegetables in your garden. Or you could be like me and just buy them. It’s much easier, but to each his own. They are a good source of vitamins, low calorie, and usually low fat. The first salsa is more chunky than soupy. Besides serving with chips, it can be served as a topping for eggs and soups. It also can be mixed into vegetables for a nice side dish. You can make your own tortilla chips by simply frying cut corn tortillas in hot oil but it sure is easier to buy them. The roasted corn salsa is also good on chicken or beef. It is what I call a multipurpose salsa. Don’t let it scare you, it’s easy. The chicken breasts are marinated in a spicy citrus marinade then grilled over hot coals. If you really know what you’re doing, you can grill the vegetables over these same coals. The cobbler can be made ahead as well as the salsas. The chicken must marinate for awhile so start it earlier.

This menu serves 6

Salsa Cruda with Tortilla Chips

Spicy Crab and Corn Chowder

Grilled Chicken with Nectarine Salsa

Blackberry Cobbler

Salsa Cruda:

4 large ripe tomatoes, seeded and chopped

1/2 cup chopped bell pepper

1/3 cup chopped red onion

1/3 cup chopped green onion

3 jalapenos, seeded and chopped

3 tablespoons chopped fresh cilantro

2 cloves garlic, minced

1-tablespoon fresh lime juice

Salt and pepper to taste

Combine all the ingredients and let sit for about 15 minutes. Taste and adjust the seasonings. For a more liquid salsa, add more lime juice or a bit of oil.

Spicy Crab and Corn Chowder:

2 tablespoons butter

1/2 cup chopped onion

3 cups chicken broth

3 cups roasted corn salsa (recipe below)

1-cup heavy cream

1/2-teaspoon salt

1/4-teaspoon white pepper

1-cup sour cream

1/2 lb. fresh crab (use lump)

1 tablespoon chopped fresh cilantro

2 green onions, chopped

Melt the butter in a large heavy saucepan. Sauté the onion for 5 minutes or until tender. Add the chicken broth and corn salsa. Bring the soup to a boil then lower the heat, place a cover on the pot slightly askew, and simmer for 20 minutes. Add the heavy cream, salt and white pepper, and return to a boil, then whisk in the sour cream and crabmeat. Heat just a couple of minutes to warm the sour cream and crab but don’t bring it to a boil as it may curdle. Ladle the soup into bowls and garnish with the cilantro and green onions.

Roasted Corn Salsa:

4 large ears of corn, in husks

3 large tomatoes

1 poblano chile

2 cloves garlic, unpeeled

1/2 sweet red pepper

1/2 cup chopped green onions

2 jalapenos, seeded and minced

2 tablespoons chopped fresh cilantro

1/4-teaspoon oregano

3 tablespoons olive oil

Salt and pepper to taste

Carefully peel the cornhusks back and remove the silks. Pull the husks back up and tie with a string. Soak the corn in water for 30 minutes then drain. Place in a 400-degree oven and roast for 20 minutes. Remove and leave until cool enough to handle. While corn is cooling, preheat the broiler. Core the tomatoes, cut then in half and squeeze out the seeds. Place them cut side down on a broiler safe baking sheet. Cut the poblano chile in quarters lengthwise, removing the stem, veins, and seeds. Cut the half of the sweet red pepper in half again lengthwise. Place the chile and red pepper on the baking sheet skin side up. If they don’t lie nearly flat, cut them again so that all skin is evenly exposed to the broiler. Put the unpeeled garlic cloves on the sheet too. The ingredients will cook at different speeds so pay attention, moving them as needed. Broil them. The tomato skin should darken and loosen enough so that it will slip off easily. The skin on the poblano and red pepper should be almost completely blackened. The garlic cloves should soften. Remove each piece when it is ready. Place the chile and red pepper in a plastic or paper bag to steam for 10 minutes. Cut off the blackened skin leaving a few bits for color and flavor. Slip the skins off the tomatoes and drain off the excess juices. Skin the garlic and chop all the veggies and put them in a bowl.

Remove the husks from the corn and broil the ears turning frequently so that bits of the kernels are browned on all sides. Do not allow the corn to brown completely. With a sharp knife cut the kernels from the ears and add to the rest. Stir in the green onions, jalapenos, cilantro, oregano, olive oil, and salt and pepper to taste.

Grilled Chicken with Nectarine Salsa:

1/2-cup olive oil

2 tablespoons fresh lime juice

3 tablespoons orange juice

2 cloves garlic, minced

1 tablespoon chopped fresh cilantro

1/4-teaspoon hot pepper sauce

6 boneless chicken breast halves

1 teaspoon freshly ground black pepper

Make the marinade by mixing the first 6 ingredients. Marinate it in a zip lock bag, refrigerated for 6 hours or overnight. Just before grilling sprinkle with the black pepper. Grill the chicken turning once for about 12 minutes. I assume you have grilled chicken before. Serve with the salsa.

Nectarine Salsa:

3 ripe nectarines, peeled, pitted, and chopped

4 tablespoons finely chopped green onion

1 jalapeno, finely chopped, including some seeds for heat

1/4 cup finely chopped red pepper

2 tablespoons finely chopped basil

2 tablespoons fresh limejuice

1/4-teaspoon chile powder

Salt and pepper to taste

With a fork, mash about 2 tablespoons of the nectarine. Stir in the rest of the nectarine and the rest of the ingredients. Let sit for 15 minutes and adjust the seasoning.

Blackberry Cobbler:

4 cups fresh blackberries

3/4  cup sugar

Ground nutmeg

Salt

1 to 2 teaspoons fresh lemon juice, optional

2 tablespoons packed light brown sugar

1 1/2 cups flour

2 teaspoons baking powder

6 tablespoons butter cut into 6 chunks

1 cup half and half

Whipping cream, optional

Preheat the oven to 325. Butter a 10-inch deep-dish pie plate or similar size-baking dish. Stir the berries together in the pie plate with ½ cup of the sugar and pinches of nutmeg and salt. If the berries are not at the height of flavor add a tablespoon more of sugar and some lemon juice. Combine in a food processor the remaining ¼ cup sugar, brown sugar, flour, baking powder, and more pinches of nutmeg and salt. Pulse until mixed. Add the butter and pulse again until mealy looking. Pour in the half and half and pulse again just until the batter forms. Drop the batter in spoonfuls over the berries leaving the top a bit uneven and some of the berries uncovered in spots. Bake the cobbler about 35 minutes, until golden brown and lightly raised. Serve warm with drizzle of whipping cream if you wish.



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