Archive for Wednesday, June 25, 2003

Jayni offers recipes to put bang in July Fourth meal

June 25, 2003

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Join "Jayni's Kitchen" this week for "Recipes To Spark Your Fourth of July."

Host Jayni Carey will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Lazy Day Ribs

2 slabs pork baby back ribs

Dry Rub:

1/2 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon salt

1 teaspoon black pepper, coarsely ground

2 teaspoons toasted cumin seed, coarsely ground (see note)

2 teaspoons chili powder

1 tablespoon brown sugar

1 1/2 cups sugar maple or hickory smoking chips

barbecue sauce

Remove the membrane from the backside of each slab of ribs (optional).

Dry Rub: In a small bowl, combine all ingredients for the rub. Rub about half the mixture into both sides of each slab of ribs. Wrap each slab in plastic wrap and refrigerate for 2 to 3 hours.

Pour 1 cup of water into a large baking dish. Place a baking rack in the baking dish. The rack should be high enough so that the ribs will not come in contact with the water. Place the ribs on the rack. Cover the baking dish tightly with aluminum foil and bake the ribs in a 300 degree oven for 3 hours. The ribs should be very tender and the fat completely melted.

Smoking chips: Soak the smoking chips in water for 15 minutes and drain well. If using a gas grill, add the smoking chips to the smoking box as the grill is heating up. If using charcoal, sprinkle the chips directly on the hot coals.

Heat up the grill (gas or charcoal) and add the smoking chips. Brush the ribs lightly with barbecue sauce, if desired. When the chips begin to smoke, carefully place the ribs on a medium-hot grill. Cover the grill. Smoke the ribs and heat throughout, about 10 minutes. Serves 4 to 6.

Note: To toast the cumin seeds, place the seeds in a small skillet over medium heat. Toast, turning often, for 2 to 3 minutes, or until lightly browned. Remove the seeds from the pan and cool. Crush the cumin seed in a mortar with pestle or in a spice grinder.

3-Bean Salad with Spicy Lime Dressing

1 15-ounce can black beans, rinsed and drained

1 15-ounce can red beans, rinsed and drained

1 15-ounce can white beans, rinsed and drained

1/2 of a sweet yellow or orange pepper (about 1/2 cup), seeded and chopped

2 green onions, thinly sliced

1 ear sweet corn, boiled and kernels removed

1 cup small grape or cherry tomatoes, halved or quartered

Spicy Lime Dressing:

1/4 cup fresh-squeezed lime juice

1 teaspoon lime zest

1 jalapeo pepper, seeded and finely chopped

2 garlic cloves, minced

1 teaspoon toasted cumin seeds, coarsely ground (see note)

1/4 teaspoon salt

1/4 cup vegetable or olive oil

3 tablespoons fresh cilantro, snipped

1 avocado, peeled and cubed

lettuce leaves

Combine the beans in a large serving bowl. Add the pepper, green onions, sweet corn, and tomatoes.

Spicy Lime Dressing: In a small bowl, combine the lime juice, lime zest, jalapeo pepper, garlic, cumin and salt. Whisk in the vegetable or olive oil.

Pour the dressing over the bean salad and toss gently to combine. Add the cilantro and toss again. Cover and refrigerate the salad for at least 2 hours to allow the flavors to blend.

Let the bean salad stand at room temperature for 15 minutes prior to serving time. Just before serving, add the avocado. To serve, spoon the bean salad on to lettuce leaves. Serves 8 to 10.

Note: To toast the cumin seeds, place the seeds in a small skillet over medium heat. Toast, turning often, for 2 to 3 minutes, or until lightly browned. Remove the seeds from the pan and cool. Crush the cumin seed in a mortar with pestle or in a spice grinder.

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