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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"


Southwestern Menu on a Budget

Southwestern Menu on a Budget

 

Now those of you that know me will agree that this will be difficult for me to handle. I’ll make it as elegant as possible. Remember to be cheap you have to put forth more effort in the preparation. It can be done though. This meal will have a Southwestern flair in honor of my friend Wynn whose birthday it is today. She’s 39, older than me. She used to live out there so this will be perfect for her.

The avocado pate is a new guise for the ever popular guacamole. Make it a day in advance. The chowder can be made ahead as well along with the cake. The Indian Fry Bread is an authentic recipe from a pioneer family in Durango, CO. These should be made at the last minute but it’s okay because the Navajo Taco Sauce can be made ahead and reheated along with the soup. This will be easy.

This menu Serves 6

Avocado Pate with Parsley and Pistachios

Green Chile Chowder

Indian Fry Bread

Navajo Taco Sauce

Aspen Chocolate Cream Cake

Avocado Pate with Parsley and Pistachios:

Oil

4 ripe avocados, peeled and pitted

2 8-oz packages cream cheese, room temperature

2 tablespoons minced shallots or green onions

1 tablespoon fresh lemon juice

2 teaspoons, fresh minced garlic

1 teaspoon chili powder

1/2 teaspoon salt

1/4 cup chopped fresh parsley

2 tablespoons chopped pistachios

4 Boston lettuce leaves

1/2 cup pitted black olives

10 ripe cherry tomatoes

Tortilla Chips

Line a 6-cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet generously with oil. Puree avocados and cream cheese in food processor. Add shallots, lemon juice, garlic, chili powder and salt and blend 30 seconds. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight.

Remove plastic from pate. Unmold onto rectangular platter. Remove waxed paper. Mix parsley and pistachios in small bowl. Sprinkle over pate. Arrange lettuce decoratively at corners of platter. Garnish with olives and tomatoes. Surround with tortilla chips.

Green Chile Chowder:

1/2 fresh jalapeno, seeded and minced

1/4 cup fresh long green chiles, roasted, peeled, seeded, and finely chopped (approximately 3 medium fresh chiles)

1 cup finely chopped onions

2 lbs. Potatoes, peeled and cut into ½ inch cubes

1/2 teaspoon seasoning salt

4 cups chicken broth

1/4 cup margarine

1/4 cup flour

3 cups milk (can use 1 1/2 cups milk and 1 1/2 cups half-and-half)

Shredded cheddar cheese to garnish

Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Melt margarine over low heat; add flour to blend. Cook, stirring constantly for 3 minutes to make a blond roux. Strain liquid form potato, chile and onion mixture and reserve 3 cups of it. Mash 1/2 potato, chile, and onion mixture. Reserve other half. Stir reserved cooking liquid into roux. Raise heat, stirring with a wire whisk until thickened. Add milk to thickened liquid and continue to stir until it comes to a simmer. Turn off heat; add mashed potato, chile, and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chile and onions. Serve with shredded cheese on top,

Indian Fry Bread:

3 cups unsifted all-purpose flour

1 cup unsifted whole wheat flour

2 tablespoons baking powder

1 tablespoon cooking oil

1 1/2 teaspoons salt

2 tablespoons sugar

1 3/4 cups warm water

Combine flour, baking powder, oil, salt, sugar, and water. Mix well, using hands if necessary. Let dough stand at room temperature for 30 minutes. On well-floured surface, knead dough till smooth and elastic. Break off dough in small pieces and roll out to serving-size pieces 1/8 inch thick. Make a slit in center with tip of knife.

Fry bread in moderately hot cooking, ½ inch deep, until brown on both sides, turning once. Serve with Navajo Taco Sauce (recipe follows).

Navajo Taco Sauce:

1 1/2 lbs. Ground beef

1 6-ounce can tomato paste, diluted with 2 cans water

1 15-ounce can chili beans with sauce

1 package dry taco seasoning mix

6 rounds Indian Fry Bread (above)

2 cups shredded lettuce

1 cup shredded Cheddar cheese

1 cup chopped green onions

Crumble meat into heated skillet. Cook over moderate heat until meat loses its redness. Drain off fat. In a bowl, combine tomato paste with water, beans, bean sauce, and dry taco mix. Using potato masher, mash beans well. Add bean mixture to the ground beef. Bring to a boil, reduce heat, and simmer, covered, about 20 minutes.

Place a round of Indian fry bread on each plate. Mound lettuce on top of fry bread. Top with beef mixture and cover with cheese and onions.

Aspen Chocolate Cream Cake:

Pastry Cream Filling:

2/3 cup milk

1 1-inch piece vanilla bean, split lengthwise

2 egg yolks

2 tablespoons sugar

1 tablespoon all purpose flour

Cake:

2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup unsweetened cocoa powder

1 cup buttermilk

1/2 cup unsalted butter, room temperature

1/2 cup firmly packed light brown sugar

2 eggs

1 1/2 teaspoons vanilla

1 cup semi-sweet chocolate chips

Chocolate Icing:

8 ounces semi-sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

12 tablespoons unsalted butter, room temperature

6 ounces semi-sweet chocolate

2 1/2 pint baskets strawberries

For pastry cream: scald milk with vanilla bean in heavy medium saucepan. Whisk yolks, sugar and flour in medium bowl. Gradually whisk in hot milk. Return mixture to saucepan. Bring to boil over medium heat, whisking constantly. Reduce heat to medium low and stir until pastry cream is very thick and smooth about 1 minute. Transfer to small bowl. Remove vanilla bean. Press plastic wrap onto surface of cream and refrigerate until well chilled. (can be prepared 3 days ahead)

For cake: Preheat oven to 350 degrees. Grease and flour 3 8-inch cake pans. Sift first 3 ingredients into medium bowl. Mix 1-cup sugar and cocoa in another bowl. Gradually stir 1/2 cup buttermilk into cocoa mixture. Using electric mixer cream butter, brown sugar and remaining 1/2 cup sugar in large bowl until fluffy. Beat in eggs and vanilla. Beat in cocoa mixture. Mix in dry ingredients alternately with remaining 1/2 cup buttermilk, beginning and ending with dry ingredients. Fold in chocolate chips. Divide batter among prepared pans. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool in pans on rack for 10 minutes then turn cakes out onto racks and cool completely.

For icing: Melt 8 ounces semi-sweet and 2 ounces unsweetened chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool to room temp, about 20 minutes. Using electric mixer beat butter until fluffy. Gradually beat in chocolate. If too thin refrigerate.

Line cookie sheet with waxed paper. Using vegetable peeler, shave 6 ounces semi-sweet chocolate onto sheet. Slice 1 basket of strawberries into 1/8 inch thick slices. Place 1 cake layer on cardboard round or platter. Spread 1/2 pastry cream over. Distribute 1/2 of strawberry slices over filling. Top with second cake layer. Spread with remaining pastry cream and top with remaining strawberry slices. Top with last cake layer. Spread top and sides of cake with icing. Gently press chocolate shavings onto sides of cake. (Can prepare 8 hours ahead. Refrigerate. Let cake stand for 3 hours at room temp before continuing) Slice remaining strawberries into 1/8 inch thick slices. Place slices on top of cake in concentric circles, tips pointing towards outer edge of cake and overlapping slightly.



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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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