Join "Jayni's Kitchen" this week for "Seaside Favorites from Florida's Gulf Coast."
Host Jayni Carey will prepare traditional recipes from Anna Maria Island, Fla.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.
BUTTER BAKED GROUPER WITH KEY LIME JUICE
1/3 cup butter, cut up
1 to 1 1/2 pound grouper fillet, skin removed
2 tablespoons key lime juice
Salt and black pepper, to taste
3/4 cup Panko breadcrumbs*
1/2 teaspoon paprika
Preheat the oven to 400 degrees. While the oven is heating, place the butter in a baking dish (large enough to hold the fillet) and melt in the oven, about 2 minutes. Remove the baking dish from the oven and place the grouper fillet in the baking dish, turning once to coat with the butter. Sprinkle the fillet with the key lime juice and season with salt and pepper. In a separate bowl, combine the Panko breadcrumbs and paprika and sprinkle the desired amount over the fillet.
Bake the grouper fillet, uncovered, for about 20 minutes, or until the topping is lightly browned and the fish flakes easily when pierced with a knife. Serves 3 to 4.
Tip: The recipe may be doubled to serve 6 to 8. Choose a baking dish large enough to hold two fillets without overlapping them.
* Panko breadcrumbs are Japanese-style dried breadcrumbs and are available at Asian markets.
HUSHPUPPIES WITH SWEET CORN & JALAPEÃO PEPPER
1 cup yellow cornmeal
7 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1 small ear sweet corn, cooked
1 jalapeÃ±o pepper, seeded and finely chopped
1/2 cup onion (sweet variety), finely chopped
Peanut or vegetable oil for deep- frying
Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. In a separate bowl, beat together the egg and buttermilk and stir it into the cornmeal mixture. Slice the kernels off the cooked ear of corn and measure 3/4 cup. Stir the corn kernels, jalapeÃ±o pepper and onion into the batter.
Heat as much oil as needed for frying over high heat in a 5-quart saucepan or Dutch oven. (Fill the pan no more than halfway up to avoid hot oil bubbling over when frying the hushpuppies.) When the oil is hot enough to sizzle, drop the batter by tablespoon into the hot oil. Fry the hushpuppies turning once to brown on all sides. Drain on paper towels and serve immediately. Makes 24 to 30 hushpuppies.
KEY LIME PIE WITH BLUEBERRY COULIS
Graham Cracker Crust:
1 2/3 cups graham cracker crumbs, crushed (about 11 whole graham crackers)
3 tablespoons sugar
6 tablespoons butter, melted
Key Lime Filling:
1 1/2 cups sugar
zest of 1 lime
1/2 cup fresh or bottled key lime juice
1/4 cup butter, cut up and softened
1/2 cup whipping cream
1 cup fresh blueberries
1/4 cup sugar
1 tablespoon key lime juice
1/2 cup whipping cream
1 to 2 tablespoons sugar, to taste
1/4 teaspoon vanilla extract
8 thin lime slices
Graham Cracker Crust: Combine the graham cracker crumbs and sugar in a large bowl. Stir in the melted butter, mixing well. Firmly press the crumb mixture evenly into a 9-inch pie plate. Bake the pie crust in a 350 degree oven for about 8 minutes. Cool on a wire rack. Makes one 9-inch crust.
Key Lime Filling: In a mixing bowl, whisk together the eggs and sugar. Whisk in the lime zest, key lime juice and salt. Pour the mixture into a saucepan and add the butter. Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens to a sauce-like consistency, 5 to 7 minutes. Do not let the mixture boil or it will curdle. Remove the lime filling from the heat and pour it through a wire-mesh strainer into a large bowl to strain out the lime zest and any curdled egg. Cool the filling to room temperature.
Whip 1/2 cup of whipping cream until soft peaks form. Fold the whipped cream into the key lime filling. Pour the filling into the pie crust. Cover and chill in the refrigerator for at least 8 hours before serving.
Blueberry Coulis: In a small saucepan, combine the blueberries, sugar and lime juice. Simmer the mixture over low heat until the sugar is dissolved and the berries are soft, 5 to 8 minutes. Pour the mixture into a blender or food processor and blend until smooth. Pour the blueberry coulis through a wire-mesh strainer into a small container. Cool to room temperature, cover and refrigerate.
When the pie is ready to serve, whip 1/2 cup whipping cream with sugar and vanilla until soft peaks form. Cut the pie into servings and place on dessert plates. Drizzle some of the blueberry coulis over top. Top each serving with a dollop of whipped cream and garnish with a lime slice. Serves 8.