To Market, To Market

Fairfield Grocery & Market is a blast. Step inside, sample delicious food, and meet some friendly folks.

Fairfield Grocery & Market, a refreshing testament to the bygone days of the small grocery store, stands smack-dab in the middle of the rapidly growing city of Shreveport, Louisiana. Fairfield, as it is called by its local following, has survived in the midst of all the fancy grocery stores that have grown up around it.

Current owners Syndy and John Johnson continue to offer personal service. "I dreamed of owning and running a place like Fairfield," Syndy says, "maybe even adding homemade meals for delivery as well as groceries." The idea was a hit. Today, when life gets too busy, Shreveport families can rely on home-cooked comfort from Fairfield.

It's nice to know there is still a grocery store where you can park near the front door, stock up on necessities and goodies, and catch up on the latest with friends.

CHICKEN SALAD

MAKES ABOUT 8 (1-CUP) SERVINGS

PREP: 30 MIN., COOK: 40 MIN., STAND: 15 MIN., CHILL: 4 HRS.

This is Fairfield Grocery's signature dish. They shred rather than chop the chicken. The tines of two forks make shredding a snap.

3 pounds skinned and boned chicken breasts

1 (49 ½-ounce) can chicken broth

1 cup finely chopped celery

½ cup finely chopped water chestnuts, rinsed and drained

½ cup finely chopped red bell pepper

½ cup finely chopped yellow bell pepper

½ cup finely chopped red onion

3 cups mayonnaise

1 teaspoon ground red pepper

½ teaspoon salt

½ teaspoon white pepper

PLACE chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken.

COMBINE shredded chicken, celery, water chestnuts, and next 3 ingredients in a large bowl.

STIR together mayonnaise, ground red pepper, salt, and white pepper until well blended; spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

GINA JESTER

FAIRFIELD GROCERY & MARKET

SHRIMP SALAD: Substitute 3 pounds chopped cooked shrimp for chicken breasts and broth. Do not cook. Reduce mayonnaise to 2 cups and salt to ¼ teaspoon. Proceed with recipe as directed.

MILLIONAIRE SHORTBREAD

MAKES ABOUT 3 DOZEN SQUARES OR 6 DOZEN TRIANGLES

PREP: 15 MIN., BAKE: 20 MIN., COOK: 34 MIN., CHILL: 45 MIN.

This recipe came from Fairfield Grocery employee Jane and her husband's good friend, Dr. Anne Peters of Edinburgh, Scotland. It uses white rice flour, which gives the shortbread a crispy texture. You can substitute all-purpose flour for the rice flour.

1 ½ cups butter, softened and divided

2 cups all-purpose flour

¾ cup white rice flour*

½ cup granulated sugar

Cooking spray for baking

1 (14-ounce) can sweetened condensed milk

¼ cup light corn syrup

1 cup firmly packed light brown sugar

1 ½ cups semisweet chocolate morsels

PULSE 1 cup butter, flours, and granulated sugar in a food processor 10 to 15 times or until crumbly. Press mixture evenly into a 15- x 10-inch jelly-roll pan coated with cooking spray for baking.

BAKE at 350° for 18 to 20 minutes or until light golden brown.

STIR together remaining ½ cup butter, condensed milk, and corn syrup in a 2-quart heavy saucepan over low heat 4 minutes or until butter is melted and mixture is blended. Add brown sugar, and cook, stirring constantly, 25 to 30 minutes or until caramel colored and thickened. Pour evenly over baked cookie in pan, and spread into an even layer. Chill 30 minutes or until caramel is set.

MICROWAVE morsels in a small glass bowl at HIGH 1 minute or until almost melted. Stir until smooth. Spread over caramel layer in pan. (The chocolate layer will be thin.) Chill 15 minutes or until chocolate is firm. Cut into 2-inch squares; if desired, cut each square into 2 triangles.

JANE BICKNELL

FAIRFIELD GROCERY & MARKET

* ¾ cup all-purpose flour may be substituted.

Copyright Southern Progress Corporation Apr 2005
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