southern food
southern hospitality
RESTAURANT & GRILLE
11 EAST MAIN STREET • THOMASVILLE NC
www.southernsisters.info
336-474-8620
Closed Monday
Tuesday - Saturday 11am - 10 pm
11am - 3pm Sunday Brunch & Lunch
southern charm
Creamy Asparagus and Parmesan Soup with an Open-Faced Crab Topped Egg Crostini
Asparagus and Parmesan Soup:
1 stick butter
½ cup chopped onion
1 clove garlic minced
Salt and pepper to taste
2 bunches of asparagus chopped
4 cups chicken stock
1 pint heavy cream
3/4 cup grated parmesan
Dash nutmeg
Melt butter in saucepan over medium heat. Add onion and garlic and sauté until onions are transparent. Season with salt and pepper to taste. Add asparagus and sauté another 5 minutes. Add chicken stock (or vegetable
stock to make it vegetarian) and bring to a boil. Reduce to simmer and cook until asparagus are tender (about
30 minutes). Puree with an immersion blender, blender or food processor being careful to avoid getting burned.
Add cream, parmesan, and dash of nutmeg slowly while blending. Reheat on stove if necessary, and garnish with
sprig of asparagus.
Open Faced Crab-Topped Egg Crostini:
Crostini Bread buttered and toasted
8 Eggs
Asparagus
Kosher salt
8 oz. lump crab meat
16 oz. cream cheese room temperature
1 tablespoon Worcestershire sauce
Juice of ½ lemon
4 tablespoons Old Bay seasoning
½ onion chopped finely
¼ cup mayonnaise
¼ cup heavy cream
Parmesan cheese for garnish
Roast asparagus in 350 degree oven with olive oil and salt to taste until tender (about 15 min). Mix remaining
ingredients except heavy cream and eggs in a bowl. Transfer to sauté pan and add heavy cream until
incorporated. Fry eggs to desired firmness. Layer each crostini with two eggs, crab topping, asparagus, and
sprinkle with parmesan.
Tomato Basil Bisque with Creamy Herbed Dollop and Sisters Club
Tomato Basil Bisque:
10 large tomatoes roasted, peeled, and chopped
3/4 stick of butter
2 cups chicken stock (or vegetable stock)
Salt and pepper to taste
Handful of fresh basil chopped and 4 leaves julienned
1 cup heavy cream plus 2 tablespoons
¼ cup cream cheese
3 tsp basil pesto
Roast tomatoes in 350 degree oven with olive oil and salt and pepper for about 10 min. Peel off skin and let
cool slightly. Chop tomatoes and add to pot on stove on medium heat. Add butter, chicken stock, salt and
pepper, and 2 tsp basil pesto. Reduce heat and simmer 10 minutes. Transfer to food processor or use immersion
blender to blend until smooth (may need to strain liquid from and coarse pieces). Put blended mixture back in
pot and add cream and basil. Heat to desired temperature. For topping, mix cream cheese, pepper, 1 tsp. basil
pesto, and 2 tbsp heavy cream in a bowl. Use as garnish for soup along with julienned basil.
Sisters Club:
Your choice of bread
Shaved turkey breast
Shaved ham
Crispy bacon
Lettuce
Tomato
Provolone cheese
Cheddar cheese
Pesto Mayo
To make pesto mayo – mix ½ cup mayonnaise with 2 tsp basil pesto. Spread pesto mayo on both sides of
bread and layer with the rest of the ingredients. Enjoy!
Potato Cheddar Soup Bar and Hot Ham and Cheese
Potato Cheddar Soup:
3-4 medium redskin potatoes peeled and chopped
3-4 medium Yukon gold potatoes peeled and chopped
¾ c of chopped onion
¼ c olive oil
¼ c butter
2 cups chicken stock
2 c milk
2 c heavy cream
1 can cheddar cheese soup
½ c cheddar cheese grated
Salt and pepper to taste
*Garnishes for toppings bar
In pot over medium heat, add butter, olive oil and onions. Sauté for about 5-7 minutes. Add potatoes and
chicken stock and cook until potatoes are tender. Add milk and cream and simmer 5 minutes stirring constantly.
Take out half of mixture and blend until smooth. Add smooth mixture back to pot along with cheddar cheese
soup and grated cheddar. Salt and pepper to taste. *Add garnishes in bowls to create a toppings bar such as sour
cream, cheese, bacon, green onion, and tortilla chips
Hot Ham and Cheese Baguette:
1 ½ sticks of butter
2 tbsp poppy seeds
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 loaf of French Bread (any bread can be used – Hawaiian Rolls are great too)
1 pound shaved ham
8 oz. sliced swiss cheese
1 large Vidalia onion sliced and sautéed for 5 minutes in 1 tbsp olive oil
Foil
Mix first four ingredients and spread on both sides of bread. Layer ham, cheese, and onions on top. Wrap in foil
and put in oven at 350 degrees for about 10 minutes. Cut in slices and serve.
Sweet Potato and Chipotle with Fried Sage Soup and Cranberry Gobbler
Sweet Potato Soup:
2 tbsp olive oil
1 medium onion chopped
2 tbsp brown sugar
2 cloves minced garlic
1 chipotle en adobo chopped (available in cans in grocery store)
3 sweet potatoes roasted at 350 degrees for 10 min and skins peeled, potatoes chopped
6 cups chicken broth
Salt and pepper to taste
1 cup heavy cream
Fresh Sage leaves
Heat 1 tbsp olive oil in pot and add next five ingredients. Sauté for 2-3 minutes over medium high heat. Add
sweet potatoes and chicken broth and cook until tender. Add salt and pepper to taste. Puree mixture with immersion blender or food processor and add cream while blending. Heat to desired temperature. While heating,
use last tbsp of olive oil in separate sauté pan and slightly fry fresh sage leaves. Crumble and use as garnish for
each bowl of sweet potato soup.
Cranberry Gobbler Sandwich:
Your choice of bread
Shaved turkey breast
Provolone cheese
Lettuce
8 oz. cream cheese
½ c dried cranberries
Juice of ½ lemon
2 tbsp mayonnaise
Mix the last four ingredients and use as a spread on your choice of bread. Layer each sandwich up with turkey,
provolone, and lettuce. Enjoy!
Brunswick Stew and Spicy Grilled Cheese:
Brunswick Stew
2 tbsp olive oil
1 large onion chopped
1 28 oz can crushed tomatoes
2 medium chicken breasts cooked and shredded
½ tsp cayenne pepper (or more if you like it really spicy)
Salt and pepper to taste
1 small bag frozen lima beans
1 can drained yellow corn
½ cup ketchup (or more if you need to tone down cayenne!)
Add tomato juice to desired thickness
Sauté onion in olive oil in large pot over medium high heat for 5 minutes. Add tomatoes, chicken, cayenne
pepper, and frozen lima beans. Cook for two minutes on medium high heat then reduce heat to simmer for
about 25 minutes. Add yellow corn, ketchup, and tomato juice to desired thickness (stew should be fairly thick
and chunky). Heat another five minutes to desired temperature.
Spicy Grilled Cheese
Texas Toast
Melted butter mixed with ½ tsp of paprika
2 kinds of your favorite cheese (I like Cheddar and Provolone or Monterey Jack for even more kick!)
½ cup of mayonnaise
½ tsp of cayenne pepper
½ tsp of paprika (in addition to paprika in melted butter)
Mix mayonnaise with cayenne pepper and paprika. Spread on each side of texas toast. Add cheese and close
sandwich. Use the butter to cover each side of toast, and grill or Panini press it to a golden brown. Grab a tall
drink to go along with this meal and enjoy!