Thursday, July 23, 2020
Stuffed Shells
We are back to celebrating Sunday Suppers in an effort to return to some sort of normalcy. With only three weeks left to summer break, slowly but surely, we need to break some bad habits that we've embraced since being confined to our homes last March. What better way to start than breaking bread as a family.
Friday, May 15, 2020
Memorial Day Pop Up Shop
Nibbles
Old South Cheese Straws
$10 a dozen
Jalapeno Cheddar Crackers
$10 a dozen
Pecan Sandies
$12 a dozen
Jalapeno Cheddar Crackers
$10 a dozen
Pecan Sandies
$12 a dozen
Breakfast
Cheddar Biscuits
Cheddar Biscuits
or
Country Ham Biscuits
$20 per dozen
Country Ham Biscuits
$20 per dozen
Picnic
BBQ Bar
Shredded Pork and buns, with Western BBQ Sauce, Lexington Style Mustard Sauce and Alabama White Sauce
BBQ Bar
Shredded Pork and buns, with Western BBQ Sauce, Lexington Style Mustard Sauce and Alabama White Sauce
$40 serves 8
Low Country Boil
Shrimp, corn, potatoes and sausage prepped and ready to boil and serve immediately
Market Price
Hamburger/Hot Dog Bar
Shrimp, corn, potatoes and sausage prepped and ready to boil and serve immediately
Market Price
Hamburger/Hot Dog Bar
Southern Sideboard special hamburger recipe with all the fixins along with hot dogs ready for the grill
$30 serves 8
Sides
Brunswick Stew $13 a quart
Cornbread $20
Cornbread $20
Dessert
Lemon Chess Pie $15
Kentucky Derby Pie $20
Lemon Chess Pie $15
Kentucky Derby Pie $20
Please order by Wednesday, May 20th for delivery/pick up beginning noon on Friday, May 22nd.
text 828.228.5807 or email thesouthernsideboard@gmail.com
text 828.228.5807 or email thesouthernsideboard@gmail.com
HAPPY MEMORIAL DAY!!!
Wednesday, February 5, 2020
Perfect Tea Sandwiches
As promised from my last post, here are my favorite sandwiches to have on "stand by" for a ladies luncheon or appropriate type event. Up next, I'll walk you through the ins and outs of tea etiquette.
Last year, I hosted a Galentine's luncheon for my girlfriends. I had some fun with lip and heart shaped cookie cutters to make the perfect themed sandwiches. Typically, you'll find pimento cheese, egg salad, benedictine (cucumber/mayonnaise mixture) and/or tomato aspic down south. Thanks to a recent trip to the Plaza Hotel back in March, I am known to offer herb-roasted prime rib with horseradish cream and watercress on a brioche slider now too. For this menu I used the following:
Heart Shaped Sandwiches: thin, white Pepperidge Farm bread with herbed cream cheese and cucumber slices.
Lip Shaped Sandwiches: thin, pumpernickel Pepperidge Farm bread filled with Palmetto Cheese.
Triangle Cut Sandwiches: thin, wheat Pepperidge Farm bread filled with smoked salmon and egg salad.
During my Mother-Daughter Christmas Tea, I offered the same bread offerings but paired Palmetto Cheese with white bread, egg salad with wheat bread and cream cheese and smoked salmon with the pumpernickel. I always use the thin Pepperidge Farm breads for these sandwiches.
The trick to keeping the sandwiches moist so they don't dry out is to layer them between buttered parchment paper in the refrigerator until ready to serve.
For little girls you can offer peanut butter and jelly, Nutella and strawberry, Nutella or peanut butter with banana or ham and cheese. Using fun shaped cookie cutters to match your theme elevate the excitement and make your party more festive. I have a horse shoe cutter that I'll use for the Kentucky Derby and Steeple Chase events.
Other pairings I enjoy are turkey and cream cheese on a raisin bread, herbed goat cheese with cucumber on a grain bread and cream cheese with thin radish slices on pumpernickel. A fabulous summer option is strawberry, basil and cream cheese on white bread. It is so refreshing and unexpected.
Usually, I like to make my own egg salad, chicken salad and pimento cheese but y'all - these suckers take a good while to assemble. Find a trusted deli or brand and spend your time on the assembly line rather than whipping up the fillings. For pimento cheese, I prefer Palmetto Cheese or Proper Pepper.
So speaking of Galentine's Day - here is a sneak peak to last year's details.
I can't wait to recreate for my friends this year though it will be much more casual. Cheers to girlfriends!
xoxo,
Lee
Last year, I hosted a Galentine's luncheon for my girlfriends. I had some fun with lip and heart shaped cookie cutters to make the perfect themed sandwiches. Typically, you'll find pimento cheese, egg salad, benedictine (cucumber/mayonnaise mixture) and/or tomato aspic down south. Thanks to a recent trip to the Plaza Hotel back in March, I am known to offer herb-roasted prime rib with horseradish cream and watercress on a brioche slider now too. For this menu I used the following:
Heart Shaped Sandwiches: thin, white Pepperidge Farm bread with herbed cream cheese and cucumber slices.
Lip Shaped Sandwiches: thin, pumpernickel Pepperidge Farm bread filled with Palmetto Cheese.
Triangle Cut Sandwiches: thin, wheat Pepperidge Farm bread filled with smoked salmon and egg salad.
During my Mother-Daughter Christmas Tea, I offered the same bread offerings but paired Palmetto Cheese with white bread, egg salad with wheat bread and cream cheese and smoked salmon with the pumpernickel. I always use the thin Pepperidge Farm breads for these sandwiches.
The trick to keeping the sandwiches moist so they don't dry out is to layer them between buttered parchment paper in the refrigerator until ready to serve.
For little girls you can offer peanut butter and jelly, Nutella and strawberry, Nutella or peanut butter with banana or ham and cheese. Using fun shaped cookie cutters to match your theme elevate the excitement and make your party more festive. I have a horse shoe cutter that I'll use for the Kentucky Derby and Steeple Chase events.
Other pairings I enjoy are turkey and cream cheese on a raisin bread, herbed goat cheese with cucumber on a grain bread and cream cheese with thin radish slices on pumpernickel. A fabulous summer option is strawberry, basil and cream cheese on white bread. It is so refreshing and unexpected.
Usually, I like to make my own egg salad, chicken salad and pimento cheese but y'all - these suckers take a good while to assemble. Find a trusted deli or brand and spend your time on the assembly line rather than whipping up the fillings. For pimento cheese, I prefer Palmetto Cheese or Proper Pepper.
So speaking of Galentine's Day - here is a sneak peak to last year's details.
Pulled out all the silver, crystal and Mottahedeh Tobacco Leaf china
Nicoise Salad is always a hit
Rose all day!
Sweet treats
I can't wait to recreate for my friends this year though it will be much more casual. Cheers to girlfriends!
xoxo,
Lee
Friday, January 17, 2020
A Time For Tea
I hosted a mother-daughter Christmas tea and had such a fun time planning something totally girly. My mother was in town visiting from Atlanta, which gave me an excuse to banish the boys to the basement and entertain my friends and their sweet daughters. It was the perfect way to kick off a season of merriment.
My "Adpot a Daughter" Tea Party
Tablescape
I wanted the little girls to enjoy the "big girl" table with some finery without worrying
Monday, August 20, 2018
Homemade Fish Stock
One of the things that I miss about living in D.C. is the abundance of good, fresh seafood. Fortunately, we have a fabulous seafood shop in town that flies food in from the coast - but you pay for it it. Unfortunately, they do not "prep" food as some of the coastal shops do and thus, I am on my own when a recipe calls for fish stock. So Saturday was spent channeling my inner Julia Child making homemade fish stock. I thought I would share since this is not something you find or use every day.
Seafood Stock
Makes 1 Quart
Makes 1 Quart
1 pound shelled shrimp
1 tablespoon olive oil
1 yellow onion - rough chop
3 carrots - rough chop
3 celery stalks - rough chop
1 tablespoon olive oil
1 yellow onion - rough chop
3 carrots - rough chop
3 celery stalks - rough chop
1 clove minced garlic
1/2 cup white wine
1/3 cup tomato paste
1 tablespoon salt
1 teaspoon pepper
1/3 cup tomato paste
1 tablespoon salt
1 teaspoon pepper
bunch of fresh thyme springs - do nothing to them - just toss in
Shell the shrimp and save for another use. Warm the oil over medium heat and saute the onion for 3 minutes, add the shrimp shells, carrots and celery and saute for 10 minutes. Add garlic and cook for a minute more. Add 6 cups of water, wine, tomato paste, salt, pepper and thyme. Bring to a boil and then reduce to a simmer for an hour. Strain the liquid and you should have rendered a quart of fish stock. Perfect base for a fish stew!
Enjoy!
xoxo,
Lee
Monday, July 16, 2018
Chicken Piccata
Sunday Supper is something I look forward to all week long. Cooking is how I relax. My youngest loves to help me in the kitchen too so it makes for a special time for us when he is in there with me.
In the summer, I find inspiration from our local farmer's market and seafood shop. Each week during my shopping, I am really looking ahead to the next week's meal. While I was on a mission for peaches and blueberries last week, I was drooling over all the squash and zucchini. Needless to say, you'll be seeing lots of posts featuring squash and zucchini this week. They accompanied our Chicken Piccata last night by simply being roasted in the oven with a drizzle of olive oil and a tablespoon of Nature's Seasoning blend.
I do my sauce differently than posted in the link for Chicken Piccata above. I melt 4 tablespoons of butter, half a cup of white wine two tablespoons of Parmesan cheese, the juice of a lemon and the slices of one cut up lemon. I bring to a boil, add parsley and then toss in some angel hair pasta (just enough to coat the pasta). I plate the pasta quickly so it does not absorb all the sauce, top with the chicken, fish one of the lemon slices out of the sauce to go on top the chicken and drizzle with remaining sauce.
Enjoy!
xoxo,
Lee
Tuesday, July 10, 2018
Heirloom Tomato Pie
It is hard to pass up fresh tomatoes at the Farmer's Market and my haul this week screamed to be made into a Tomato Pie. So, of course, I obliged.
TO MAKE:
2 1/4 pounds tomatoes
1 sweet onion
1 1/4 teaspoon salt
1 1 /4 teaspoon pepper
1 tablespoon olive oil
1/2 cup assorted herbs - I use basil, parsley and thyme
1/2 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
1/4 cup mayo
1 store bought pie crust or homemade pie crust
Slice tomatoes and sprinkle with 1 teaspoon salt. Let stand for 10 minutes.
Saute the onion in the olive oil with a 1/4 teaspoon of salt and pepper
Mix cheese and mayo together.
Dry tomato with a paper towel.
Mix herbs with a teaspoon of pepper.
Layer tomato on bottom of pie crust, sprinkle a bit of pepper, add the onion, another sprinkle of pepper, spread the herbs across top, use remaining pepper and then top with cheese.
Coot at 350 degrees for 30 minutes.
Enjoy!
xoxo,
Lee
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