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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 in the City

Summer in the City

This menu is meant to be light (if you leave out the ice cream) and refreshing. It is also a very sophisticated selection, go figure, but some of your friends might not know what a Polenta Soufflé consists of. Tell them polenta. The salsa recipe calls for a food processor but you can hand chop if you don't have one. You want salmon with the skin on, a fillet, not a steak. You can cook the fish over high heat with skin side down and it will not dry out, when you flip it though, remember to re-oil the grill or it will stick. The soufflé can be prepared and refrigerated before you bake it up to 1 hour ahead. The ice cream must be done one day ahead. Enjoy.

Summer in the City

This menu serves 6.

Roma Salsa with Garlic Toasts

Cider and Brown Sugar Filet

Polenta Soufflé

Marinated Asparagus

Blueberry Ice Cream

 

Roma Salsa with Garlic Toasts:

Garlic Butter:

2 large garlic cloves

1 large shallot

1 stick unsalted butter, room temperature

Salsa:

1/2 large red onion cut into 4 pieces

1/2 cup lightly packed fresh basil

1 lb. ripe plum tomatoes, halved and seeded

3 tablespoons freshly grated Parmesan cheese

3 tablespoons fresh limejuice

2 tablespoons olive oil

1-tablespoon balsamic vinegar

16-1/2 inch thick French bread slices

For the garlic butter: finely chop the garlic and shallot in food processor. Add butter and blend until smooth. Season with salt and pepper.

For salsa: coarsely chop onion and basil in processor. Add tomatoes and coarsely chop using on/off turns. Transfer salsa to bowl. Mix in cheese, limejuice, oil and vinegar. Season with salt and pepper.

Preheat broiler. Arrange bread slices on baking sheets, spread with garlic butter, and broil until brown and crisp. Drain the salsa and serve with the toasts.

Cider and Brown Sugar Fillet:

Cider and Brown Sugar Marinade:

6 oz can frozen apple cider or juice concentrate, thawed

2 tablespoons vegetable oil

1-tablespoon brown sugar

1-tablespoon salt

2-lb salmon fillet, with skin on, about 1 inch thick

Mixed Spice Rub:

1 tablespoon cracked black pepper

1 tablespoon cracked mustard seeds

1 teaspoon crushed dried hot red chile

1-teaspoon paprika

1-teaspoon ground coriander

Vegetable oil spray

At least 1 hour and up to 4 before you plan to grill, prepare the marinade, combining the ingredients in a bowl. Put the fish in a bag and pour the marinade in. Refrigerate it. When ready drain it and cover the flesh side with the dry rub ingredients (mix them first). Let sit for 30 minutes. Fire up the grill to high. Oil the grate and cook the fish skin side down for 5 to 6 minutes, until the skin is nearly black. Turn and cook for and additional 3 to 4 minutes. It will be done when just opaque pink at the center. Carefully peel the skin off and serve.

Polenta Soufflé:

4-1/2 tablespoons butter

3/4-cup polenta (or cornmeal)

1-3/4 cups chicken broth

1-cup heavy whipping cream

1/2 cup freshly grated Parmesan cheese

1/2-teaspoon salt

4 large egg yolks, beaten

5 large egg whites, stiffly beaten

Preheat oven to 375. Grease a 2-1/2 to 3-quart casserole or soufflé dish. Melt butter in a large skillet. Add polenta and cook 2 minutes. Stir in broth and cream. Bring to a boil and simmer uncovered for 5 minutes. Remove from the heat and add the cheese, salt, and egg yolks. Stir until combined. Fold in egg whites. Spoon into prepared dish and bake for 35 minutes.

Marinated Asparagus:

1-cup extra virgin olive oil

1/3 cup red wine vinegar

1-tablespoon salt

1-teaspoon sugar

1/4 cup green bell pepper

1 tablespoon chopped parsley

2 tablespoons chopped pimento

2 tablespoons chopped green onion

1 LB thin fresh asparagus, trimmed and blanched

Add asparagus to other ingredients and marinate several hours in the refrigerator.

Blueberry Ice Cream:

1-pint (2-1/2 cups) fresh blueberries

3/4-cup sugar

1/4-cup fresh lemon juice

1-cup heavy cream

1/2 cup half and half

6 large egg yolks, well beaten

1-teaspoon vanilla

In a heavy saucepan, over medium low heat, place berries, lemon juice and sugar. Bring the mixture to a boil, stirring frequently. Boil slowly for 35 minutes. Cool the mixture and puree it in a food processor or blender. Scald the cream and half-and-half together. Lower heat to very low. Put a dash of hot cream into egg yolks and stir it in quickly. Pour the hot yolk mixture into the hot cream mixture, whisking constantly. Cook over low heat until it thickens and coats the back of a spoon (170-180 degrees). Put the pan in a larger pan of ice water and stir until it is cool. Combine the blueberry puree and custard and chill overnight. The next morning freeze in an ice cream maker according to manufacturer's instructions

 



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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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