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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"


Wesley’s Octoberfest Feast

Wesley’s Octoberfest Feast

Shrimp Cooked in Beer

Creamy Horseradish Cocktail Sauce

Beer Braised Bratwurst and Sauerkraut Hoagie

Apple Crumb Pie

Shrimp cooked in beer:

2 lbs large shrimp, peeled with tail left on

3 cans cheap beer

1 lemon, cut in half

1 teaspoon salt

Old Bay Seasoning

Pour beer into pot. Add lemon and salt and a generous amount of Old Bay. Cover and bring to a boil. While waiting to boil, scrub out your sink and put in open drain cover. When beer comes to a rolling boil add shrimp, stir well, cover and cook for 2 minutes. Immediately pour entire contents of pot into sink. As soon as beer has drained out sprinkle with a generous amount of Old Bay and toss with a wooden spoon. Cool slightly before serving.

Creamy Horseradish Cocktail Sauce:

1/4 cup catsup

1/4 cup chili sauce such as Heinz

1/4 cup mayonnaise

2 tablespoons horseradish

1 tablespoon finely chopped parsley

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 tablespoon finely chopped green onions

1 tablespoon finely chopped red onion

1/2 teaspoon black pepper

10 drops Tabasco

Mix all ingredients well and chill for 2 hours.

Beer Braised Bratwurst & Sauerkraut Hoagie:

1 tablespoon oil

2 red onions, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 green bell pepper, seeded and thinly sliced

1 (15 ounce) bag sauerkraut, rinsed and drained

4 large (6 to 8 oz) fresh bratwurst sausages

3/4 cup jalapeno mustard (recipe follows)

1 bottle beer

1 teaspoon caraway seeds

4 hoagie rolls, split

1 cup shredded Gruyere cheese

Heat the oil in a 12-inch skillet over medium-high heat. Add the onions, bell peppers, and sauerkraut. Cook until the onions are soft about 8 to 10 minutes. Prick the sausages all over with a fork and add to the hot skillet with half of the hot jalapeno mustard. Pour the beer into the skillet then stir in the caraway seeds. Bring to a boil, reduce heat to low, partially cover, and steam for 20 minutes or until the sausages are cooked through and no longer pink in the center and the liquid has cooked away.

Brush the inside of the rolls with the remaining mustard. Place a cooked bratwurst in each roll and top with some of the sauerkraut and onion mixture. Sprinkle with the Gruyere cheese.

Hot Jalapeno Mustard

1/4 cup yellow mustard seeds

1/4 cup apple cider vinegar

1/2 cup Dijon mustard

2 tablespoons dry mustard (such as Coleman’s)

1 tablespoon honey

1 garlic clove, chopped

1 jalapeno pepper, seeded and finely chopped

Salt and pepper

Mix together all ingredients and season to taste with salt and pepper.

Apple Crumb Pie:

Crust:

1-1/3 cups all-purpose flour

1/2 cup solid vegetable shortening

3 tablespoons ice water

Filling:

3 tablespoons sugar

1 tablespoon flour

1/8 teaspoon cinnamon

3 cups peeled, cored, and sliced granny smith apples

Crumb topping:

2-1/4 cups flour

1-1/2 cups light brown sugar, NOT packed

2 sticks butter, softened, cut into small pieces

Preheat oven to 425 degrees. To make crust: place flour in bowl and, using a pastry blender, cut in the shortening until the pieces are pea-sized. Sprinkle the ice water by tablespoons over the flour mixture, tossing with a fork until all the dough is moistened. Form dough into ball. On a lightly floured surface, roll out the dough to fit a 9 inch glass pie pan. Fold the edges under all the way around the rim and crimp.

To prepare the filling: In a large bowl, combine the sugar, flour and cinnamon. Add the apples and toss gently to coat. Transfer to the piecrust.

To prepare the topping: In a medium sized bowl, mix together the flour and brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.

Sprinkle the crumb topping over the apple mixture until well covered. Bake at 425 degrees for 10 minutes, then turn down the oven to 375 degrees and continue baking for an additional 25-35 minutes or until golden brown on top.



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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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