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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 Labor Day Menu

Wesley's Labor Day Menu

Hello everyone. Well school has started so it’s time for a vacation! Actually, I took a journey to Savannah last weekend. It was quite entertaining. Savannah is beautiful with all those old oak trees. I’ll do a Savannah style meal sometime soon because they really know how to throw a party down there.

Labor day is coming up (our vacation). Why can’t school start the week after it instead of before? Makes sense to me. But a holiday is a holiday in my opinion. So sit by the poool and enjoy this summer meal. You can pack it up if you’re heading to a friend’s pool or just sit outside with the hose on in your own space. Or just fill up the bath tub and stick your feet in. Whatever, just get wet.

Wesley’s Labor Day Feet Wet Meal:

Nutty Smoked Trout Spread

Chilled Asparagus Soup

Creole Submarine Sandwich

Perfect Blueberry Pie

Nutty Smoked Trout Spread:

Makes 4 cups

1 pound smoked trout, deboned and skin removed (you can find this at most grocery stores)

1 cup chopped nuts such as pecans, lightly toasted at 350 for 6 minutes

2 (8 ounce) packages of cream cheese, softened

1 cup sour cream

1/2 cup mayonnaise

1/4 cup pepper flavored vodka (or regular)

1/4 cup lemon juice

2 tablespoons Dijon mustard

2 tablespoons prepared horseradish

2 tablespoons chopped fresh dill

2 tablespoons capers, rinsed and drained

Freshly ground black pepper

4 green onions, chopped

Pick through the fish for any small bones. Flake the fish. In a food processor, combine half of the smoked trout with the toasted pecans, cream cheese, sour cream, mayonnaise, vodka, lemon juice, mustard, horseradish, dill and capers. Process until smooothy. Transfer the mixture to a medium bowl and fold in the remaining fish. Season with the pepper and top with the green onions. Serve this with toast points opr crackers.

Chilled Asparagus Soup:

1 1/2 pounds fresh asparagus, washed with tough ends removed

1/4 cup unsalted butter

1/2 cup chopped onion

1 cup carefully washed and chopped leeks, white part only

1/2 cup chopped celery

1 small baking potato (1/2 lb.), peeled and cubed

3 1/2 cups chicken broth (use Knorr)

1 teaspoon lemon juice

Salt and white pepper to taste

1/2 cup half-and-half

Serves 6

Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery, and potato. Cover tightly and cook over the very lowest heat until the vegetables are soft, at least 20 minutes. Meanwhile, place the chicken stock in a large saucepan with the reserved stalks cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard the stalks and set the broth aside. In a food processor, puree the softened vegetables and add to the asparagus broth. Season with lemon juice, salt, and white pepper. Allow it to cool then refrigerate. When ready to serve, stir in the cream.

Creole Submarine Sandwich:

1 large loaf crusty French bread, about 2 feet long

1 pound thinly sliced smoked ham

4 large Roma tomatoes, thinly sliced

1 pound thinly sliced salami

1 large red onion, very thinly sliced

1 pound thinly sliced roast beef

1 1/2 cups shredded lettuce

Creole Mayonnaise:

1/2 cup mayonaisse

2 tablespoons chopped fresh chives

2 teaspoons grated lemon zest

1/4 teaspoon red pepper

4 to 6 drops hot pepper sauce

Prepare Creole mayonnaise: stir together all ingredients in a small bowl and refrigerate until ready to use.

With a bread knife, cut lengthwise along French bread, splitting it open without slicing all the way through. With your fingers, pull out about a 1-inch depth of bread all along both sides of loaf. Generously spread both sides with the Creole mayonnaise. Evenly layer ham on bottom half and top with tomatoes. Then layer salami and top with onion. Finally layer beef and top with lettuce. Close top and press securely shut. Cut into either 4 or 6 sections depending on how hungry you are.

Perfect Blueberry Pie:

Pie pastry recipe:

1 3/4 cups all-purpose flour

3/4 cup cake flour

3 tablespoons sugar

1 teaspoon salt

6 tablespoons shortening, cut up

1/2 stick unsalted butter, cut up

1/2 cup ice water

1/4 teaspoon lemon extract

Mix both of the flours with the sugar and salt in a large bowl. Fit a mixer with a paddle blade if possible. Using the lowest speed work in shortening and butter until coarse crumbs form, 2 to 3 minutes. Add the ice water and lemon extract and mix just untila dough forms, about 1 or 2 minutes more, adding another tablespoon ice water if needed. Do not overmix or the crust will be tough.

Turn dough out onto a lightly floured board and knead for 1 minute, then divide it into 2 equal pieces. Pat each piece of dough into a 6-inch disk and wrap tightly in plastic.

Blueberry Pie:

Filling:

1 1/4 cups granulated sugar

3/4 cup packed light brown sugar

1/2 cup quick cooking tapioca

3 tablespoons cornstarch

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

8 cups fresh blueberries, picked over

2 tablespoons fresh lemon juice

3 tablespoons unsalted butter, cut into small pieces

Glaze:

1 large egg yolk

1/4 teaspoon vegetable oil

Butter a 9-inch deep dish pie plate. Make the pie pastry, roll out 1/2 of it to 1/8 inch thick on a floured surface. Trim to a 15-inch circle. Transfer the pastry to the pie plate leaving a 1 1/2 inch overhang. Place the pastry shell and rest of dough in the refrigerator while you make the filling.

Mix the sugar, brown sugar, tapioca, cornstarch, cinnamon, nutmeg, and salt together in a medium sized bowl. Mix the blueberries and lemon juice in a large bowl. Sprinkle the cinnamon mixture over the berries and toss until all of the berries are well coated.

Place a rack in the center of the oven and preheat to 425 degrees. Spoon the berry filling into the pie shell, mounding it high in the center. Dot with the butter. Roll out the remaining pastry 1/8 inch thick and trim to a 13-inch circle. Using the tip of a paring knife, cut out a 3/4 inch circle of pastry in the center of the pastry round for the steam to vent. Transfer the pastry circle to the top of the pie. Moisten the edges with a little ice water, fold the edges under and pinch them to seal. To make the glaze, whisk the egg yolk with the oil and brush on the top of the pie. Bake the pie fofr 10 minutes at 425 degrees. Reduce the oven temperature to 350 degrees and continue baking until the crust is golden and the filling bubbly, 50 minutes to 1 hour. If the top browns before the pie is done, lay a piece of foil loosely over the top of the pie for the rest of the baking time.. Cool for at least 2 hours before serving.



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