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Sunday
Feb122012

Buttermilk Cornbread Muffins

 

'Melt-in-your-mouth' good Buttermilk Cornbread Muffins, with a perfect amount of butter. 

One dozen muffins per order.

Item Code:  MQFBCM

 

 

Sunday
Feb122012

Southern Pecan Pie

My Southern Pecan Pie will melt in your mouth because it has just the right amount of butter and sugar and eggs and vanilla and pecans and more butter and more sugar and of course, LOVE!

Item Code:  PECANPIE

 

Tuesday
Feb072012

Chicken, Sausage, & Okra Gumbo

First ya' make a roux, and then ya' add yummy ingredients like, chicken, sausage, okra, tomatoes, and the Holy Trinity (celery, green peppers, and onion), and it will give ya' one of the most popular, and well known, Cajun / Creole dishes- Gumbo! Chicken, Sausage, & Okra Gumbo!

Best served over steamed white rice, with saltine or oyster crackers! I also recommend using The “Original” Louisiana Hot Sauce, or your favourite hot sauce, to add additional spice.  Good start to any authentic, Southern meal.

Item Code:  CSOG 

Chafing Pans of Gumbo:

 

Tuesday
Feb072012

Catfish, Shrimp, Sausage, & Okra Gumbo

First ya' make a roux, and then ya' add yummy ingredients like, U.S. Delta Farm Raised Catfish, shrimp, sausage, okra, tomatoes, and the Holy Trinity (celery, green peppers, and onion), and it will give ya' one of the most popular, and well known, Cajun / Creole dishes- Gumbo! Catfish, Shrimp, Sausage, & Okra Gumbo!

Best served over steamed white rice, with saltine or oyster crackers! I also recommend using The “Original” Louisiana Hot Sauce, or your favourite hot sauce, to add additional spice.  Good start to any authentic, Southern meal.

Item Code:  CATSOG

Chafing Pans of Gumbo:

 

Friday
Jun102011

Corn & Crab Bisque

This Creole / Cajun dish is an adaptation of the original French introduction of bisque, to the New Orleans area. While the French would throw out the vegetables used for seasoning, the Cajuns would never do so.

When Acadians, later known as Cajuns, originally settled in Louisiana in the 1700s, corn was growing wild; therefore, it became an excellent pairing with crab, which was easily accessible

This rich, Corn & Crab Bisque is made with corn, lump crab meat, fish stock, butter, cream, and is best served as a starter for any seafood entrée, or as a main course, paired with fresh bread and salad.

Item Code:  CCB

Chafing Pans of Corn & Crab Bisque:

  

Wednesday
Jun082011

Chicken & Dumplings

This Southern favorite is best described as a thick, hearty boneless white meat chicken dish that contains thinly rolled biscuit dough dumplings, and it is hard to find even on a good self- respecting Southerner’s table.

 

Comfort food at its finest!   Best served with a plate of fresh Buttermilk Biscuits!

 

Item Code:  CHDMPGS

 

Monday
Jun062011

Creole Red Beans

This famous ‘New Orleans’ dish consists of red kidney beans cooked with pork sausage (or andouille when available) and served over steamed white rice. 

Red kidney beans were probably first introduced to the Louisiana area by French Canadians, who eventually became known as ‘Cajuns’.

My red beans are slow cooked with pork sausage and Cajun seasonings, and best served over steamed white long grain rice (not included with order), and a side of fresh cornbread. I also recommend using The “Original” Louisiana Hot Sauce, or your favourite hot sauce, to add additional spice.

Item Code:  CRB

Chafing Pans of Creole Red Beans:

 

Thursday
Jun022011

Black-Eyed Peas

Black-eyed Peas are considered an important staple item throughout the South, and a long time New Year’s Day Southern tradition, even still today, is to eat black-eyed peas and collard greens. The black-eyed peas are eaten for luck, and the collard greens are eaten for money, as they are green.

My black-eyed peas are cooked with smoked bacon, and best served as an entrée, or as a side item with pork, beef ribs, sweet potatoes, greens (collards, turnips, mustards), and cornbread. Dig in and enjoy!

Item Code:  BEP

 

Chafing Pans of Black-Eyed Peas:

 

 

Thursday
May262011

Southern Vanilla Ice Cream

My Southern Vanilla Ice Cream is rich and tastes like custard. It is made, just as it is in the South, in small batches with an authentic White Mountain ice cream maker, using milk, cream, condensed milk, and Madagascar Bourbon vanilla extract.

 

Southern Vanilla Ice Cream is best enjoyed on it's own or with my Bananas Foster topping!

Item Code:  SVIC

  
 

Friday
Apr222011

Bananas Foster

I should be required by law to include the following warning on the side of my Bananas Foster containers: ‘Warning: Very Addictive’. This dessert topping will knock the pants off your sweet tooth!

Bananas Foster was created by Chef Paul Blangé, in 1951, at the request of Owen Brennan of famed Brennan’s Restaurant in New Orleans, to utilize the large amount of fresh bananas shipped into the port of New Orleans, from Latin America. Once the recipe was developed, it was then named after Mr. Brennan’s good friend, and member of the New Orleans Crime Commission, Richard Foster. Today, Bananas Foster has become a world famous dessert for Brennan’s Restaurant, and they flame approximately 20 tonnes of bananas per year!

Each container is packed full of bananas, lots of butter, brown sugar, banana liqueur and dark spiced rum. Best served over the top of my Southern vanilla ice cream!

Item Code:  BANF

 

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