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Collard Greens
$24.00Select optionsCollard Greens
Collard Greens (G.F.) – Make it a Southern Thanksgiving with these hearty, slightly spicy greens braised in a smoked turkey potlikker with vinegar and a little sugar. (2 qts serves 6)
$24.00 -
Roast Turkey Breast
$50.00Select optionsRoast Turkey Breast
Roast Turkey Breast – We season the bird with melted butter, salt, pepper, rosemary, thyme, and parsley underneath and on the outside of the skin to produce a flavorful and juicy interior as well as crispy skin. Enjoy this bone-in, double lobed turkey breast. Just heat with a little broth, carve and serve or use it cold for salads, sandwiches and other leftover dishes. 7lb breast will serve 8-12 people.
$50.00 -
Weekly Meal Package
Price range: $21.00 through $25.00Select optionsWeekly Meal Package
Chicken and Andouille Gumbo (G.F.) – For those of you who are new to YSE, this dish is one of our fan favorites. We use only bone-in chicken thighs which are dusted with creole seasoning and seared. Then we begin building the gumbo with the holy trinity of green onion, bell pepper, and celery. There are plenty of andouille, spices, and herbs tossed in with bay leaves and lots of water. The chicken is reintroduced to create the flavorful stock as it simmers for hours. We remove the chicken from the soup and hand pull the meat. And there you have it. You’ll get some white rice and french bread too. (Freezes well). $21
Steak with Bourbon Sauce (G.F.) – Your New York Strip will be grilled over hot coals. Then we start on the sauce which begins with shallot, garlic, brown sugar and tamari sauce. Then comes the bourbon (Four Roses if you are interested) whose alcohol gets evaporated, leaving the flavor of the bourbon in tact. We reduce the sauce so it intensifies and becomes a little glossy. We’ll give you mashed potatoes and steamed broccoli to help soak up the sauce. $25
Shrimp Jambalaya (G.F.) – Oh Chere! Nothing better than jumbo shrimp and andouille sausage in rice with tomatoes, celery, bell pepper, shrimp stock and cajun seasoning. There may be a few splashes of worcestershire and Crystal hot sauce too. And when I say “may” I mean “will.” Enjoy with a greek salad. $22
Blackened Redfish with Brown Butter and Herb Sauce – Paul Prudhomme made this one famous in New Orleans. We take red snapper and coat it with blackening spice before searing at high heat in the pan. We’ll remove the fish from the pan, let it cool a bit, and begin to make the sauce. It starts with butter and sliced garlic which browns and picks up the spices from the skillet. We place the fish back in the pan and add the lemon and fresh herbs. You’ll get potatoes gratin and roasted asparagus. $24
Pasta with Chicken, (Crawfish), and Cajun Cream Sauce – Decadent. We sear chunks of chicken then add red bell pepper, onion, and tomatoes before starting on the sauce. Speaking of the sauce, we start with garlic, white wine, chicken broth, and cream which combine to produce a wonderful flavor. Then we toss the fettuccine with the chicken and crawfish (let me know in the special instructions if you want only chicken) and finish with minced parsley. Enjoy with a green salad. $22
Price range: $21.00 through $25.00You've missed the cutoff time, but please e-mail us at info@youshouldeatatl.com to see if we can fulfill your request for this week.