Peel shrimp, leaving tails on; devein, if desired, and set aside.
Melt butter with oil in a large skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture, and sauté 2 minutes.
Stir in dry white wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.
Add half of shrimp. Cook 5 to 6 minutes or just until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp 5 to 6 minutes or just until shrimp turn pink. Serve with warm broth.
Southern Living MARCH 2004
Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville and is a mixture of chutney, ketchup, chili sauce, steak sauce, Worcestershire sauce and hot sauce. Freeze any leftover sauce for later use.
Process chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.
Stir together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)
Bake at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.
Note: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.
Southern Living MARCH 2004
Whisk together mayonnaise and next 4 ingredients. Cover and chill up to 2 days, if desired.
Snap off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.
Southern Living MARCH 2004
Process cream cheese and next 5 ingredients in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.
Stir together cheese mixture, 1 cup pecans, and 1/2 cup parsley. Cover and chill 1 hour.
Shape cheese mixture into 4 (7-inch) logs.
Combine remaining 1 cup pecans and 1 1/2 cups parsley. Roll logs in parsley mixture; cover and chill until ready to serve. Serve with crackers.
Note: For testing purposes only, we used Cracker Barrel cheese for Cheddar cheese. Cheese logs may be prepared ahead and frozen, if desired. Thaw in refrigerator overnight.
Southern Living MARCH 2004
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Elegant Couples' Party
