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Archive for Wednesday, April 5, 2006

Ten chef visits ‘Jayni’s Kitchen’

April 5, 2006

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Join "Jayni's Kitchen" this week as Randy Dickson, executive chef for Ten restaurant and the Jayhawker Bar at the Eldridge Hotel, shares exclusive recipes.

Dickson and Jayni Carey will prepare the following recipes: Signature Chopped Salad and Pan-Seared, Oven-Roasted Fish Fillets with Fettuccini Squash.

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; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Signature chopped salad

1/2 head iceberg lettuce, rinsed and drained

2 Romaine hearts, rinsed and drained

2 baked chicken breasts (approximately 2 cups cubed chicken breast meat)

4 bacon strips, fried and crumbled

1 cup fresh tomato, diced

1 cup cooked ditalini* or small elbow macaroni

1/2 cup green onions, chopped

4 ounces blue cheese crumbles


Mustard Vinaigrette:

1 tablespoon rice wine vinegar

1 1/2 teaspoons red wine vinegar

1 1/2 tablespoons water

1 teaspoon minced garlic

1 teaspoon dry mustard

1 to 2 tablespoons sugar, to taste

1/2 teaspoon kosher salt, or to taste

1/2 cup salad oil

1 1/2 tablespoons olive oil

1/4 teaspoon dried oregano

Pinch crushed red pepper flakes

Pinch coarsely crushed black pepper

Chop the iceberg lettuce and Romaine hearts and place them in a large salad bowl. Add the cubed chicken, crumbled bacon, tomato, ditalini, green onions and blue cheese crumbles.

Mustard Vinaigrette: In a small bowl, combine the vinegars, water, garlic, dry mustard, sugar and salt and whisk until blended. Pour in the oils slowly, whisking constantly until the mixture is emulsified. Whisk in the oregano, red pepper flakes and black pepper.

Pour as much of the Mustard Vinaigrette as desired over the salad. Toss to coat. Makes 4 main course salad meals or 8 side salads.

*Ditalini: Very small short tubes of macaroni.

Oven-roasted fish fillet with fettuccini squash

2 large zucchini, rinsed

2 large yellow squash, rinsed


Balsamic Vinegar Reduction:

2 cups balsamic vinegar

2 tablespoons brown sugar


1/4 cup extra-virgin olive oil, divided

4 6-ounce halibut fillets (sea bass, mahi-mahi, or other firm white fish may be substituted)


1 tablespoon minced shallot

1 tablespoon minced garlic

1 1/2 cups fresh tomato, peeled, seeded and chopped

2 tablespoons capers, rinsed

1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

1 teaspoon crushed red pepper flakes

Salt and black pepper, to taste

Cut the zucchini and yellow squash into long, thin strips about 1/8-inch wide to resemble fettuccine. Bring a large pot of water to a boil, add the squash and blanch for about 1 1/2 minutes, until tender. Drain off the water and immediately plunge the squash into a bowl of ice water to stop the cooking and set the color. When cool, drain well.

Balsamic Reduction: Pour the balsamic vinegar into a small saucepan. Boil over medium-high heat until the vinegar is reduced to about 1/4 cup. The vinegar should have a syrupy consistency. Stir in the brown sugar and cool before using.

Heat 2 tablespoons of olive oil over high heat in a large stainless steel (oven-proof) saute pan or skillet. Add the fish fillets and sear quickly on each side. Place the skillet in a 400-degree oven and cook the fillets for 4 to 5 minutes to complete cooking.

While the fish is finishing in the oven, heat the remaining 2 tablespoons of olive oil in a saute pan or skillet over medium-high heat. Add the minced shallot and garlic and cook briefly, about 1 minute. Stir in chopped tomato, capers, oregano, basil and crushed red pepper. Simmer the mixture for 1 to 2 minutes. Add the blanched squash and cook for 1 to 2 minutes more to heat throughout. Season with salt and pepper. To serve, pull strands of the squash from the mixture and arrange them on four dinner plates as you would with pasta. Spoon the remaining tomato mixture over the squash. Finish by placing the fish fillets on top and garnish each with the Balsamic Vinegar Reduction. Serves 4.

Recipes by Executive Chef Randy Dickson, Ten Restaurant & Jayhawker Bar in the Eldridge Hotel.

Comments

Fatty_McButterpants 8 years, 8 months ago

Is Chef Dickson going to share how to make each dish a greasy mess??

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