The Sweet Magnolias Cookbook (11 page)

Note: En papillote always refers to food prepared in packets. Baking parchment paper is traditional to the French method of preparation, although some people prefer to use aluminum foil. Each diner gets his or her own little package to be opened at the table just before dining. Who doesn't like having their own little present to open?!

2 (8-ounce) packages cream cheese, softened

1 cup butter, softened

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried dill weed

½ teaspoon dried lemon & pepper seasoning

½ teaspoon freshly ground black pepper

¼ teaspoon dried marjoram

¼ teaspoon dried thyme

1 tablespoon honey

Note: This creamy, dreamy appetizer spread is terrific! I just keep finding ways to use it. It's delicious spread on crackers and savory breads. It's also a perfect partner for hot pasta, a steamy baked potato or steamed vegetables. At Sullivan's Restaurant, we serve it with our bread baskets.

4 (6-ounce) boned, skinned salmon fillets

MARINADE

¼ packed cup brown sugar

¼ cup soy sauce

¼ cup bourbon

Juice and zest of 1 orange

2 teaspoons minced fresh gingerroot

2 teaspoons minced fresh garlic

¼ teaspoon freshly ground black pepper

SALSA

1½ cups small-diced fresh golden (extra sweet) pineapple

1 peeled, small-diced kiwi

½ peeled, small-diced fresh mango

½ cup chopped green onions

1 fresh jalapeño pepper (seeds and ribs removed if milder heat is preferred)

¼ cup seasoned rice vinegar

1 tablespoon sugar

Salt and freshly ground black pepper to taste

GARNISH (OPTIONAL)

Chopped fresh cilantro

After marinating, discard marinade, and pat salmon dry between paper towels.

Heat grill until very hot. Coat food rack with a nonstick grilling spray.

Place salmon fillets on food rack. Cook several minutes until cooked almost halfway through.

Carefully turn salmon over, and continue to cook just until desired degree of doneness. (Please, do not overcook!)

Transfer salmon to a serving platter, and serve topped with the room-temperature tropical fruit salsa. Garnish with cilantro.

Sweet & Tangy Tomato-Basil Vinaigrette

½ cup canned, crushed tomatoes

½ cup balsamic vinegar

¼ cup minced fresh basil leaves

½ cup freshly grated Parmesan cheese

2 tablespoons sugar

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

 

In a blender or food processor, blend together all ingredients except the 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.

1 cup freshly grated Parmesan cheese

1 pound linguine

SHRIMP

1 tablespoon cornstarch

¼ 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

¼ cup minced shallots

2 tablespoons minced fresh garlic

½ teaspoon crushed red pepper flakes

¼ cup minced fresh parsley

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.