Check-in to southern accent with Foursquare or Yelp and see the special offer (one free………..)
All of our appetizers are HALF-PRICE!!
Tuesday through Sunday from 5 to 6:30pm
Daily Soup (ask your server what’s on the stovetop today)
Cornbread (with butter of course)
Bayou Cajun Poutine Yukon Golf fries with fresh farmers market cheese curds and cheddar topped with rich dark roux gravy. Add blackened chicken or brisket prices for an additional $3
Hush Puppies Served with our garlic lime piquant sauce.
Green Salad Organic baby greens with balsamic soya vinaigrette.
Blackened Chicken Livers tossed in our house blackening spices, seared on a cast iron pan, napped with fresh lemon beurre and served with garlic bread.
Cajun Calamari Crispy rings of calamari coated with spices, deep-fried and served with ginger remoulade and blackened tomato coulis.
Piquant Shrimp Black tiger shrimp sauteed in our garlic lime hot sauce, served with hush puppies.
Baked Garlic Whole head of garlic baked with oregano and thyme, served with feta cheese and kalamata olives.
Fresh Oysters Served on the half-shell with grated fresh horseradish and lemon.
Serves four to six people
2 cups fish stock
1 ½ lb. multicoloured fusilli
3 cups whipping cream
4 tsp. Voodoo paste
½ lb. scallops
½ lb. squid, cleaned and cut into rings
Green onions to garnish
4 tbsp. each cayenne pepper and paprika
6 tbsp. salt
2 tbsp. gumbo file
6 tbsp. thyme
½ cup olive oil
1 8oz. can V-8 juice
- Boil water and cook pasta until al dente
- On medium, heat cream and seafood stock in a saucepan.
- Combine ingredients for Voodoo paste.
- As liquid is heating, add Voodoo paste and blend with a spatula.
- Cook a few minutes to slightly reduce liquid.
- Add seafood and cook until done. (This only takes a short time, approximately 2 minutes).
- If sauce becomes too thick, it can be thinned with a little extra stock. Be careful not to dilute the sauce.
- Pour mixture over pasta and serve immediately.
Note: Use any combination of fish and shellfish as long as it is solid enough to hold together during cooking. Voodoo paste can be stored in the refrigerator for up to 2 months.
Makes 10 ounces
6 tomatoes, ½” slices
½ cup purple onions, finely chopped
½ cup green onions, chopped
1 ½ tbsp. jalapenos, chopped with seeds
½ cup chopped cilantro
½ cup olive oil
1 tbsp. salt
½ cup lemon juice
1. Coat the pieces of tomato with blackening mix and place on a hot cast iron pan.
2. Drizzle with melted butter to get a smoky taste, flip and repeat on other side.
3. Cut the blackened tomatoes into cubes.
4. Combine salsa ingredients and add tomatoes..
This is a great beginning for an excellent gazpacho. To make gazpacho from the salsa combine and add the following to the above mixture. Let sit for about 1hr. Serve chilled.
2 cups tomato juice
1 cucumber, peeled, seeded and chopped
Salt and pepper
Salt and pepper
6½ tbs butter or vegan substitute
1/2cup vegetable oil
2 med white turnips chopped med
1.3/4cups okra, cut into 3/4″
1 cups onion, chopped
1/2 cups celery, chopped
1/2 cups green pepper, chopped
1/2 cups green onion, chopped
1 tbsp. garlic
6 cups of greens eg (collards,spinach kale)or other greens
2 cups dried red kidney Red beans cooked
1lb extra firm tofu
10 cups veg stock
Salt and pepper to taste
3 tsp. file gumbo
2 bay leaves
1.5 tsp. salt
1/2 tsp cayenne
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp thyme
1 c. veg. oil
1 c. flour
Pre-heat the oven 350.f
1. Combine Spices.
2. Roast turnips until tender with 2 tablespoons butter in the oven
3. Roast okra with 3 tbsp. butter for 15 minutes in the oven
4. Heat 1/2 cup oil and 1 1/2 tbs butter in a rondeaux.
5. Add onions, celery, green pepper, green onion and sauté until transparent.
6. Add spices & garlic and sauté for 5 minutes.
7. Add tofu, okra, turnips, red beans, and chopped greens sauté for 10 minutes.
8. Add stock and bring to boil.
9. Meanwhile, heat 1 c. oil in a frying pan and add 1 c flour and work to a dark
10. Add roux into the boiling stock.
11. Cook for 10-15 minutes – season if needed with salt and pepper.
12. Remove from the heat, skim off fat and serve with the rice.
Serves 6-8 People
This dish is a close cousin to Spanish Paella and they say it originated down around New Iberia which was originally a Spanish settlement. This is a good recipe for using up any left-over meats!
3 bay leaves
3 tsp. salt
2 tsp. cayenne
2 tsp. ground white pepper
4 tsp. ground black pepper
2 tbs. oregano
1 tsp. thyme
4 tbs. vegetable oil
1 tbs. minced garlic
1 1/2 cups smoked ham, diced
1 cup Andouille sausage, sliced
1 1/2 cups chicken or turkey breast, diced
1 1/2 cups onion, chopped
1 1/2 cups green pepper, chopped
1 1/2 cups celery, chopped
2 cups plum tomatoes
1/2 cup chili sauce
1/4 cup tomato paste
2 cups rice
2 1/2 – 3 cups chicken stock
1. Combine spice mix and combine vegetables.
2. Heat oil and sauté all meats with bay leaves for 8 minutes, add vegetables and sauté until tender-firm.
3. Add seasoning and garlic and cook 3 minutes.
4. Stir and scrap pan bottom periodically.
5. Add plum tomatoes, chili sauce & paste, bring to a boil.
6. Add stock and return to a boil.
7. Add rice, stir well, and bring to a boil.
8. Cover and cook in oven at 400f/ for 20 minutes.
9. Stir thoroughly when removed from oven.
Note – when removed from the oven, the pot should remain covered as it will keep cooking further, and will be ready to serve in 1/2 hour.
As you may have already heard, we will be hosting our annual Blue Moon Weekend June 15th and 16th . Over the weekend, we showcase art from our dear friend and talented artist, Robin Grindley. Southern Accent owner Frances Wood originally met Robin at the Rosedale Diner back in the 80’s (when Frances was a co-owner of the diner) and became close friends. Robin became a co-owner of Southern Accent, and eventually left to pursue a successful career as a painter and artist. You can see a number of Robin’s paintings on our walls throughout the year.
Robin recently returned from an extended trip to India, which inspired many of his new works. A percentage of the proceeds of the art sold on the weekend will help to benefit World Literacy Canada, whose work inspired the trip.
As a side notes about our Blue Moon Weekend:
Our jazz musicians will be: