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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 Tex-Mex Have a Good Time Party

Wesley's Tex-Mex Have a Good Time Party

 

Hello everyone. I must apologize for my tardiness. Of course I do have an excuse, I have been working, fortunately it was in Dallas. I have sold millions of cookies at the Dallas Gift Show. I think that everyone should attend that show. It beats working the Atlanta show. Perhaps because I live in Atlanta?

For your benefit I have several Tex-Mex recipes from my adventures. It seems I have received many requests for this particular theme. Hey, all you have to do is ask.I'm going to a health spa this week so guess what the next theme will be.

Wesley's Tex-Mex Have a Good Time Party

Masa Tartlets with Beans and Avocado

Chicken Tortilla Flutes with Guacamole

Classic Beef Fajitas

Empanadas of Banana and Chocolate

Masa Tartlets:

8-10 tablespoons Masa Harina

3 tablespoons flour

Pinch of baking soda

1 cup warm water

oil for frying

1 cup refried beans (get the canned kind to make it easy)

1 avocado, pitted, sliced, and tossed with lime juice

3 oz. cream cheese

Salsa of your choice (pick Pace)

2 scallions, thinly sliced

Mix the masa harina with the flour and baking soda in a bowl then mix in enough warm water to make a firm but moist dough. Pinch off a walnut sized piece and shape into a tiny tartlet. Make it as thin a possible and repeat. Heat a layer of oil in a deep frying pan until it is smoking. Fry the tartlets spooning the oil into the center and turning until golden on all sides. Drain them on paper towels. To serve, fill them with beans, avocado, cheese, and salsa. Garnish with the scallions.

Chicken Tortilla Flutes with guacamole:

12 oz cooked chicken, diced

1 teaspoon chili powder

1 onion, chopped

2 tablespoons chopped fresh cilantro

1-2 tablespoons sour cream

8 soft corn tortillas

oil for frying

Salsa of choice (once again, pick Pace)

3 tomatoes, diced

Heat the tortillas in an ungreased nonstick frying pan. Wrap them in foil to keep them warm. Or just nuke them. Place the chicken in a bowl with the chili powder, half of the onion, half of the cilantro and salt to taste. Add enough of the sour cream to hold the mixturetogether. Arrange 2 corn tortillas on the work surface so that they are overlapping. Spoon some of the filling along the center. Roll the tortillas up very tightly and secure in place with a toothpick. Repeat with the remaining tortillas. Heat the oil in a frying pan and fry the rolls until they are golden and crispy. Serve garnished the rest of the stuff.

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.

Classic Beef Fajitas:

1 1/2 lbs beef skirt steak, cut into strips

6 garlic cloves, chopped

juice of 1 lime

large pinch of mild chili powder

large pinch of paprika

large pinch of ground cumin

1-2 tbsp. extra-virgin olive oil

12 flour tortillas

vegetable oil, for frying

1-2 avocados, pitted, sliced and tossed with lime

juice

1/2 cup sour cream

salt and pepper

Pico De Gallo Salsa:

 

8 ripe tomatoes, diced

3 scallions, thinly sliced

1-2 fresh green chilies, such as jalapeno or serrano,

deseeded and chopped

3-4 tbsp. chopped fresh cilantro

5-8 radishes,  diced

ground cumin

Combine the beef with half the garlic, half the lime juice, the chili powder, paprika, cumin, and oilve oil. Add salt and pepper, mix well and leave to marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.

To make the pico de gallo salsa, put the tomatoes in a bowl with the scallions, green chili, coriander and radishes. Season to taste with cumin, salt and pepper set aside.

Heat the tortillas in a lightly greased nonstick frying pan; wrap in aluminum foil as you work, to keep them warm.

Stir-fry the meat in a little oil over a high heat until browned and just cooked through.

Serve the sizzling hot meat with the warm tortillas, the pico de gallo salsa, avocado, and sour cream for each person to make his or her own rolled up fajitas.

Empanadas of Banana and Chocolate

8 sheets of phyllo pastry, cut into half lengthways

melted butter or vegetable oil, for brushing

2 ripe sweet bananas

1-2 tsp. sugar

juice of 1/4 lemon

6-7 oz. plain chocoalte, broken into small pieces

powdered sugar, for dusting

ground cinnamon, for dusting

Working one at a time, lay a long rectangular sheet of phyllo out in front of you and brush with butter or oil.

Peel and dice bananas and place in a bowl. Add the sugar and lemon juice and stir well to combine. Stir in the chocolate.

Place a couple of tea spoons of the banana and chocolate mixture in one corner of the pastry, then fold over into a triangle shape to enclose the filling. Continue to fold in a triangular shape, until the phyllo is completely wrapped around the filling.

Dust with powdered sugar and cinnamon. Place on a baking sheet and continue the process with the remaining phyllo and filling.

Bake in a preheated oven at 375 degrees for about 15 minutes or until the pastries are golden. Remove from the oven and serve hot. Warn everyone the filling is very hot!



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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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