Archive for Tuesday, May 24, 2005

Hereford House chef to share recipes on ‘Jayni’s Kitchen’

May 24, 2005

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Join "Jayni's Kitchen" this week for "Hereford House Favorites."

Chef Corey Calvano will rustle up some popular recipes from the Hereford House menu. Jayni Carey is host.

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.

GARLIC BUTTER

1 cup butter, softened

1 tablespoon minced shallot

1 1/2 teaspoons chopped parsley

1 1/2 teaspoons minced fresh garlic

1 1/2 teaspoons lemon juice, fresh squeezed

pinch salt & white pepper

Combine all ingredients in the mixing bowl of a free-standing mixer. Using the paddle attachment, mix on low until all ingredients are combined. Raise to medium-low and blend for 1 minute, or just until whipped. Do not over mix. (A hand-held mixer may be used.)

If not using immediately, place the butter in covered container and store in the refrigerator. Makes about 1 cup of garlic butter.

Options: Use garlic butter as a topping for grilled steaks, chicken, fish or to cook vegetables in.

SHRIMP SCAMPI

2 pounds (16 to 20 count) black tiger shrimp, shelled and deveined, tails on

3 tablespoons Garlic Butter (see recipe above)

1/2 cup dry white wine

salt & black pepper, to taste

fresh parsley, chopped

Heat a large saute pan over medium heat. Add the garlic butter and allow to melt at least halfway. Add the shrimp and saute for about 3 minutes. Slowly pour in the white wine and continue cooking until the shrimp are done. Garnish with fresh chopped parsley. Serves 4.

Options: Serve the shrimp with a grilled steak or chicken breast, or simply top the cooked shrimp with dried Italian breadcrumbs and brown under the oven-broiler.

SEAFOOD STUFFED MUSHROOMS

Seafood Filling:

1 8-ounce package cream cheese, softened

1 egg yolk

1 tablespoon dried Italian breadcrumbs

1 green onion, chopped

1 tablespoon lemon juice, fresh squeezed

splash Worcestershire sauce

1 teaspoon garlic powder

pinch salt & white pepper

1 6-ounce can snow crab, well-drained

3 ounces small bay shrimp, well-drained

12 to 14 large button mushrooms, 1 1/2 to 2 inches in diameter

1 cup Italian breadcrumbs

Seafood Filling: Place the cream cheese in the mixing bowl of a free-standing mixer. (A hand-held mixer may be used.) Add the egg yolk, breadcrumbs, green onion, lemon juice and Worcestershire sauce. Using the paddle attachment, mix on low speed. Increase the speed as the cheese softens. In a small container, combine the garlic powder, salt and white pepper. Add the seasonings to the cream cheese mixture. Continue mixing until well blended. Add the crab and shrimp to the mixture. Mix on low speed until just incorporated.

Clean the mushrooms and remove the stems. Using a kitchen spoon, fill the mushroom caps with seafood filling. Place the breadcrumbs on a plate. Roll the tops of the stuffed caps in the breadcrumbs.

Place the stuffed mushrooms on a baking sheet and bake in a 400 degree oven for 12 to 14 minutes, or until the mushrooms soften slightly. Place them about 6 inches under the oven-broiler for 1 or 2 minutes to brown the tops. Serve hot. Serves 4 to 6.

Options: The seafood filling can also be used to stuff chicken breasts, fish, or as a steak topper. It also may be thinned with milk or cream and used as a sauce for pasta.

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