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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"


Menu of the Week

A Gourmet Picnic Menu

In Atlanta we have Chastain Ampitheater with concert's all summer, which is a perfect place for a picnic. This Gourmet Picnic Menu will be portable, which is very important. It has two salads so you don't need more than forks and serving spoons. It's the height of tomato season, so I must insist that the starter uses them. Find the freshest basil possible; as well as, the perfect Brie. Dessert will be a bar cookie. When in doubt you can never go wrong with a bar cookie. They are so easy to make. The salads are two different tastes but go well together. Do everything in advance.

A Gourmet Picnic Menu

serves 8

Tomato Basil and Brie Spread with French Bread Slices

Spanish Shrimp and Rice Salad

Chicken Salad with Green Fruit

Raspberry Crumb Bars

 

Tomato Basil and Brie Spread:

4 ripe large tomatoes, seeded and cut into 1/2 inch cubes

1 lb Brie, rind removed, cheese cut into pieces

1-cup fresh basil leaves, cut into strips

3 cloves garlic, finely minced

2/3-cup olive oil

1-teaspoon salt

1/2 teaspoon freshly ground pepper

Combine all ingredients and let sit for 2 hours at room temperature at least 2 hours. Serve with slices of French bread at room temperature so the Brie will spread.

Spanish Shrimp and Rice Salad:

1/4-cup olive oil

12 scallions, green tops included, thinly sliced

1 scant teaspoon saffron

2 cups raw rice

1-1/2 teaspoons salt

4 cups chicken broth

1 LB medium shrimp, peeled and deveined

1/4 LB salami or pepperoni, cut into julienne

1/2 LB prosciutto thinly sliced

1 green pepper, cut into julienne

1 red pepper, cut into julienne

1/2 cup chopped parsley

Salt

3/4 teaspoon freshly ground pepper

Heat oil in a heavy pot. Add scallions and sauté over medium heat for 5 minutes or until wilted. Add saffron and cook 2 minutes longer. Add the rice and stir, coating grains well with the oil. Season with salt and pour in the chicken stock and stir. Bring to a simmer, cover and cook over low heat for 20 minutes or until the rice is done and the liquid has been absorbed. Let cool.

Meanwhile bring 2 quarts of water to a boil and add the shrimp. Immediately remove from the heat and cover and let stand for 2 minutes. Drain shrimp and reserve them. Transfer the rice to a large bowl, and add the shrimp, sausage, prosciutto, red and green peppers, parsley, salt to taste and pepper. Toss thoroughly and serve at room temperature.

Chicken Salad with Green Fruit:

3 LB boneless, skinless chicken breasts

1-cup heavy cream

2 cups honeydew melon balls (or chunks if you dare)

2 cups cucumber balls (leave green skin on)

2 cups green grapes-split

1 cup blanched sliced almonds

1-1/2 teaspoons black pepper

1-teaspoon salt

Grated zest of 1 lemon

1/2 cup chopped fresh dill

1 cup lemon mayonnaise (recipe follows)

Preheat oven to 350 degrees. Arrange chicken in a single layer in a large baking pan. Spread evenly with the cream and bake until done to your taste, about 25 minutes. Cool completely in the cream then remove the chicken and shred it into bite size pieces. Combine with the rest of ingredients and toss to mix. Serve chilled.

Lemon Mayonnaise:

2 eggs

2 tablespoons tarragon vinegar

2 1/2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 1/2 cups mild olive oil

1-cup vegetable oil

2 teaspoons dried tarragon

1-teaspoon salt

Pinch white pepper

Grated zest of 1 large lemon

Place the eggs, vinegar, lemon juice, and mustard in a food processor and process for 15 seconds. With the machine running add the oils in a thin, steady stream. Remove to a bowl and stir in the tarragon, salt, pepper, and lemon zest.

Raspberry Crumb Squares:

Crust:

2 cups butter, melted

4 cups flour

Filling:

1 1/4 cups raspberry preserves, beaten smooth with a spoon

Topping:

4 1/2 cups flour

3 cups unpacked light brown sugar

2 cups butter, cut into small pieces and softened

Preheat oven to 350 degrees.

To make the crust: In a large bowl combine the butter with the flour until you get dough like consistency. Spread evenly into ungreased 12x18-inch jellyroll pan. Use waxed paper to evenly press down crust. Bake for 15 minutes and let cool. While the crust is cooling, prepare the topping: mix the flour and the brown sugar. Using a pastry blender cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the crust leaving a 1/4-inch border all around. Sprinkle the crumbs generously over the preserves. You will think you have too much but use it all. Bake for 15 - 18 minutes until golden brown. Cool before cutting.



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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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