The Sweet Magnolias Cookbook Read Online Free PDF Page A

olive oil. With the machine running, add the oil in a thin, steady stream.
    MAKES ABOUT 2½ CUPS
    Note: This recipe is best if made several hours or up to 3 days before serving. Serve over fresh salad greens or as a pasta salad dressing.

----

    Shrimp Scampi Linguine
    1 cup freshly grated Parmesan cheese
    1 pound linguine
    SHRIMP
    1 tablespoon cornstarch
    Â¼ cup golden sherry
    2 pounds large, raw, peeled, deveined shrimp
    SAUCE
    1 cup (2 sticks) butter
    2 tablespoons Dijon mustard
    1 teaspoon freshly grated lemon zest
    1 tablespoon freshly squeezed lemon juice
    Â¼ cup minced shallots
    2 tablespoons minced fresh garlic
    Â½ teaspoon crushed red pepper flakes
    Â¼ cup minced fresh parsley
    SHRIMP
    Preheat oven to 450°F. Place cornstarch in a medium mixing bowl. Whisk in sherry to dissolve cornstarch. Add shrimp, and stir to coat in cornstarch mixture. Let stand while preparing the sauce.
    SAUCE
    In a small saucepan over medium-high heat, combine the first 7 ingredients. Stirring constantly, cook until butter melts and sauce develops. Remove from heat.
    Stir in parsley. Arrange shrimp in a 13" × 9" × 2" baking pan or suitable casserole dish.
    Pour sauce evenly over shrimp. Bake 10 minutes.
    Remove from oven, and sprinkle with Parmesan cheese. Return to the oven for another 5 minutes.
    Serve shrimp and sauce hot over freshly cooked linguine.
    SERVES 6

    Panfried Catfish with Spicy Cornmeal Coating
    1 cup vegetable or canola oil
    CATFISH SOAK
    2 cups buttermilk
    Â½ teaspoon ground cayenne pepper
    4 catfish fillets (6 ounces each)
    CORNMEAL COATING
    1 cup all-purpose flour
    Â½ cup cornmeal
    1 tablespoon Cajun and Creole seasoning
    1 tablespoon garlic salt
    1 tablespoon freshly grated lemon zest
    Â½â€“1 teaspoon ground cayenne pepper (you decide!)
    WET MIXTURE
    3 eggs, beaten
    3 tablespoons freshly squeezed lemon juice
    CATFISH SOAK
    In a medium mixing bowl, whisk together the buttermilk and cayenne pepper. Add catfish fillets, making sure each comes into contact with the soaking liquid. Refrigerate 4–12 hours. Remove catfish from soaking liquid, and pat dry between paper towels. Discard the soaking liquid.

    CORNMEAL COATING
    Combine all ingredients in a gallon-size zip-top food storage bag. Secure shut, and shake to blend. Set aside.
    WET MIXTURE
    In a shallow dish, whisk together the eggs and lemon juice.
    BREADING PROCEDURE
    Once you have dried off the catfish fillets after their buttermilk soak, you can proceed. The proper breading technique (for all frying) is a dry-wet-dry method. Dredge the catfish fillets, one at a time, into the spicy cornmeal coating, then the egg mixture, then back to the spicy cornmeal coating (dry, wet, dry).
    FRYING
    Heat oil in a large skillet over medium-high heat to 370°F. (Check the temperature with a thermometer if you have one.) You will know when the oil is hot enough to fry if you drop a tiny bit of breading into the hot oil and it sizzles furiously. The oil should be hot but not smoking.
    Carefully lower the catfish into the skillet, frying two fillets at a time. The thickness of the fillets determines the cooking time. Total frying time is approximately 7–8 minutes, turning once halfway through frying.
    Remove from skillet, and let drain on wadded paper towels.
    Repeat with remaining fillets.
    SERVES 4
    ----
    Note: Catfish can be quite strong tasting. The buttermilk soak helps lessen that strong (sometimes offensive) flavor. This buttermilk soak also works nicely with wild game and fowl. It also helps tenderize the meat some.
----

    Pan-Seared Trout with Browned Butter & Lemon Sauce
    SAUCE
    Â½ cup butter
    1 lemon
    1 teaspoon coarsely ground black pepper
    TROUT
    4 boneless rainbow trout fillets (5–6 ounces each)
    Salt and freshly ground black pepper
    4 sprigs fresh rosemary
    1 lemon, very thinly sliced
    SAUCE
    Place butter in a small saucepan. Bring to a boil over medium heat. Continue to boil, stirring often, until nutty smelling and amber