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Company Information:, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Low Carb Chinese Mexican Fusion Menu

Low Carb Chinese Mexican Fusion Menu

This next menu is what they term Fusion Cuisine. That means itís a cross between East and West. In other words, itís Mexican Chinese. Itís also low in fat and low in carbs, if you donít eat the tortillas that is. I have found that on a low carb diet, you can eat out at Mexican restaurants and simply order the fajitas with none of the accompaniments. Just eat the meat and onions and peppers. This menu features two shellfish that I detest, scallops and oysters. I know that my tastes are unique so I still like to provide my readers with stylish recipes even though I would never eat them. I do cook them for my friends and they appreciate it.

It will only be low carb and low fat if you skip the dessert, but I included it because itís yummy. The seafood can suffice as the appetizers and there is no need for a salad or really any accompaniments because the fajitas have so many vegetables included in them. I have even used a cookie cutter to make small tortillas out of regular ones and served this in a chaffing dish for a cocktail party.† Donít let the large list of ingredients scare you. Itís all chopped and hardly any cooking. What you need is a prep cook. If you canít find Sichuan pepper just use regular black (otherwise spelled as Szechwan) If you canít find bay scallops, you can always cut sea scallops in half so donít let it bother you, itíll all be great.


Low Carb Mexican Chinese Fusion Dinner (Low Fat Too!)

Serves 6

Chile-Citrus Scallop Ceviche

Oysters with Chile-Ginger Salsa

Sichuan Chicken Fajitas

Vanilla Caramel Flan


Chile-Citrus Scallop Ceviche:

1/4 cup fresh orange juice

3/4 cup fresh lime juice

1 cup olive oil

2 lb. fresh bay scallops

3/4 cup finely minced red onion

1/2 minced green onions, including some green part

1/4 minced red bell pepper

1/4 fresh chopped cilantro

2 teaspoons salt

3 tablespoons chopped green chiles

1 teaspoon ground Sichuan peppercorns

1-teaspoon hot red pepper flakes, for garnish

Zest of 2 oranges, cut into threads, for garnish

Combine the orange juice, limejuice, and olive oil in a large bowl. Pat the scallops dry with paper towels and add to the bowl with the red onion, green onion, bell pepper, cilantro, chile, salt, and ground Sichuan pepper. Toss gently, cover, and refrigerate for 4 to 6 hours. Transfer to a large serving bowl and garnish with red pepper flakes and orange zest.

Oysters with Chile-Ginger Salsa:

24 Oysters in the shell (preferably bluepoint oysters)

1 small fresh Anaheim (mild) chile, seeded, deribbed, and finely minced

1 small red onion finely minced

4 green onions finely minced

1 medium red bell pepper, seeded, deribbed, and finely minced

1 medium yellow bell pepper, seeded, deribbed, and finely minced

1 tablespoon finely minced pickled ginger (gari)

1 tablespoon minced cilantro

Juice of 1 lemon

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups rock salt

Wash the oysters under cold running water. Using an oyster knife, open each oyster, sliding knife along upper and under sides of meat to sever muscles. Discard top shells and refrigerate oysters until ready to serve.

In medium size bowl, combine chile, red onion, green onion, red and yellow bell peppers, and cilantro. Add lemon juice, salt, and pepper and stir well. Line

Individual serving dishes with rock salt. This will stabilize the oysters. Place 6 oysters on each plate and serve.

Sichuan Chicken Fajitas:

8 boneless chicken breasts halves

Juice of 2 oranges

Juice of 2 limes

Juice of 1 lemon

1/4 cup olive oil

1-1/2 teaspoons ground Sichuan peppercorns

1/2 teaspoon freshly ground black pepper

4 cloves garlic, chopped

1-1/2 teaspoons grated fresh ginger

4 shallots, chopped

1 tablespoon chopped cilantro

1 teaspoon salt

1/4 cup bottled teriyaki sauce

1/2 teaspoon cumin seed, toasted lightly in a skillet over medium heat

Dash hot pepper flakes

1 fresh poblano and 1 Anaheim chile, seeded, deribbed, and sliced into 1/4 inch rings

3 fresh serrano chiles, seeded, deribbed and finely minced

1 red and yellow bell peppers, seeded and cut lengthwise into 1/4 inch strips

1 large carrot, peeled and cut into matchstick pieces

1 large red onion, thinly sliced lengthwise

Flour tortillas

Slice the chicken into 1/2 inch wide strips and reserve. In a large bowl, combine orange, lime, and lemon juices, oil, Sichuan and black peppers, garlic, ginger, shallots, cilantro, salt, teriyaki sauce, cumin seed, and pepper flakes. Whisk to combine. Add chicken, mix well and refrigerate for 1-1/2 hours. Add the rest of the vegetables and refrigerate 30 more minutes.

Heat a wok or large skillet over high heat. Drain chicken mixture well and add to pan. Sautť until chicken is cooked through, about 3 to 5 minutes. Warm the tortillas and serve.

Vanilla Caramel Flan:


1-1/2 cups sugar

1 cup water


2 cups milk

2 cups half and half

3/4 cup sugar

8 whole eggs

4 egg yolks

1 tablespoon vanilla

Preheat oven to 325 degrees. To make the caramel combine the sugar and water in a saucepan over medium heat. Cook swirling the pan occasionally until the mixture begins to turn golden, 12 to 15 minutes. Reduce heat to low and continue cooking until the mixture is dark brown and smells like caramel, be careful not to let it burn, about 5 minutes. Pour into a 9-inch round cake pan or similar mold. Using a hot pad, swirl the caramel around to cover the bottom and sides of the pan. Let stand a few minutes to cool down the caramel, pour the excess back in the pan.

To make the flan, pour the milk into the pan holding the caramel and place over low heat. Cook, stirring frequently until the caramel has dissolved in the milk, 3 to 5 minutes. Strain the milk through a fine mesh sieve. Add the half-and-half, eggs, yolks, and vanilla. Whisk until blended and strain through the sieve again into the prepared pan. Place pan in a roasting pan and pour boiling water around it to come halfway up the sides of the pan.† Bake until the center is just firm when pressed, 45 to 55 minutes. Remove from oven and let cool 1-1/2 hours then cover and refrigerate up to 4 days. To serve run a knife along the inside edges. Invert a serving dish over the pan. Invert and carefully lift off the pan. The caramel should pool around it. Slice and serve with some of the caramel sauce.

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