The Sweet Magnolias Cookbook Read Online Free PDF

colored. Remove from heat.
    Using a vegetable peeler, remove the lemon zest (colored part of the peel). Add lemon zest to the browned butter.
    Juice the lemon, removing the seeds. Add lemon juice and pepper to the browned butter sauce. Cover sauce to keep warm while you prepare the fish.
    Just before serving, remove the lemon zest, and discard.
    TROUT
    Rinse trout fillets, and pat dry between paper towels, skin-side up. Season fish with salt and freshly ground black pepper.
    Place a sprig of rosemary on each fillet. Place 2 slices of lemon on top of each rosemary sprig.
    Heat a large skillet over medium-high heat. Spray pan lightly with nonstick cooking spray. Place 2 pieces of trout on skillet, flesh side up. Cook 3 minutes.
    Carefully turn over with the lemon slices coming in direct contact with the skillet. Cook 2 minutes more.
    Transfer to serving plates or platter, covering loosely with foil to keep warm while you prepare the other two trout fillets. Drizzle each serving with browned butter & lemon sauce.
    SERVES 4

    Peachy Grilled Chicken with Spicy Peanut Sauce
    CHICKEN
    24 chicken tenders
    1 (8-ounce) bottle teriyaki marinade
    4 large, peeled fresh peaches, each cut into 12 wedges
    24 bamboo skewers, soaked in water several hours
    SAUCE
    1½ cups hot water
    Â½ cup crunchy peanut butter
    1 teaspoon minced garlic
    1 teaspoon ground ginger
    Tabasco sauce to taste
    Salt to taste
    CHICKEN
    Place chicken tenders in a zip-top bag. Add teriyaki marinade, and marinate according to package directions.
    Remove tenders from marinade, and discard marinade. Pat chicken dry, using paper towels.
    Secure one end of chicken tender onto pointed end of skewer. Add peach slice to the skewer, then bring the chicken tender around and over the peach slice, securing chicken again on the skewer. Slide another peach slice onto the skewer and wrap peach slice with the remainder of the chicken tender, securing end of chicken on skewer in “S” fashion.
    Repeat process with remaining peaches and chicken. Prepare sauce before grilling chicken.
    Heat grill.
    SAUCE
    In a small saucepan, combine ingredients. Cook over medium heat, whisking constantly until thoroughly heated and thickened. Do not allow to boil. Keep warm while grilling chicken.
    GRILLING
    Grill chicken over hot coals several minutes, turning once, until the chicken is no longer transparent. Serve hot or warm with peanut sauce.
    SERVES 12  as an appetizer or 6 as a main course.

    Honey Grilled Pork Tenderloin with Peach Salsa
    SALSA
    3 cups peeled, chopped peaches
    Â¼ cup minced fresh parsley
    2 jalapeño peppers, seeded, finely chopped
    2 tablespoons fresh lime juice
    1 tablespoon sugar
    1 tablespoon seasoned rice vinegar
    1 teaspoon salt
    PORK
    2 pork tenderloins (1¼ pounds each)
    1 / 3 cup soy sauce
    Â½ teaspoon ground ginger
    5 fresh garlic cloves, minced
    2 tablespoons brown sugar
    Â¼ cup honey
    1 tablespoon dark sesame oil
    3 tablespoons vegetable oil
    SALSA
    Combine all ingredients, stirring well. Cover, and refrigerate several hours or overnight. Bring to room temperature prior to serving over grilled pork tenderloin.
    PORK
    Butterfly tenderloins by making a lengthwise cut in each, cutting to within ¼" of other side. Place in a large zip-top bag.
    Combine soy sauce, ginger and garlic in a small bowl. Pour over tenderloins. Seal bag, and refrigerate at least 3 hours (or overnight), turning occasionally.
    Remove tenderloins, and discard marinade.
    Combine brown sugar, honey and oils in a small saucepan. Cook over low heat, stirring constantly until the sugar dissolves. Set aside.
    Heat grill; coals should be moderately hot. If using a gas grill, heat to medium.
    Place tenderloins on a greased rack, and brush with the honey mixture. Grill 20 minutes, turning once and basting frequently, until meat thermometer inserted into the thickest portion registers 145–160°F. Slice, and serve immediately.
    SERVES 6

    Roasted Spring Lamb with Herbs & Madeira