Archive for Wednesday, August 2, 2006

Jayni’s Kitchen’ features spicy dishes for summertime

August 2, 2006


Join Jayni Carey in the kitchen this week for "Hot Food in the Summertime, Plus A Dessert to Cool You Down." On the menu: Chicken Stuffed Poblano Peppers, Shrimp and Sweet Piquante Peppers, Jalapeño-Lime Chicken, Spicy Grilled Pork Tenderloin with Chipotle Dressing and Fresh Peach Tart.

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.

Jalapeno-Lime Chicken

6 chicken legs

6 chicken thighs

6 to 8 jalapeño peppers, sliced in half, stems, seeds and veins removed


1/3 cup lime juice

1 1/4 teaspoons salt

4 to 6 garlic cloves, smashed

3 tablespoons olive oil

Place the chicken pieces and sliced peppers in a plastic storage bag.

Marinade: Pour the lime juice into a small bowl. Add the salt and garlic. Whisk in the olive oil. Pour the marinade over the chicken and peppers. Seal the storage bag and marinate in the refrigerator for 8 to 10 hours, turning the storage bag over two or three times.

Preheat the oven to 400 degrees. Place the chicken pieces in a large baking dish, skin side up. Pour the peppers and marinade over the chicken. Place in the oven, reduce the heat to 375 degrees and bake the chicken for about 1 hour 15 minutes or until tender and lightly browned. After 30 minutes, baste the chicken with the pan juices twice during cooking.

Serve the chicken and jalapeño peppers with the pan juices. Serves 4 to 6.

Chicken-stuffed poblano peppers

4 poblano chile peppers


2 cups cooked chicken, chopped

1/3 cup onion, finely chopped

1 1/4 teaspoons cumin seed, coarsely crushed

2 tablespoons toasted pine nuts*

3 tablespoons raisins

4 ounces Monterey Jack cheese, shredded

Salt & black pepper, to taste

Creamy Tomato Sauce:

2 cups fresh tomatoes, peeled and chopped

1/4 cup whipping cream

Salt & white pepper, to taste

Put the peppers on a foil-lined baking sheet and place them about 6 inches under the oven-broiler. Broil the peppers, turning occasionally, until the skins blister and blacken. Place them in a sealed plastic bag and let stand for about 30 minutes for easier peeling. Peel the peppers. Cut a lengthwise slit in one side of each pepper, keeping the pepper intact. Remove the seeds.

Filling: Place the cooked chicken in a bowl. Add the onion, cumin, toasted pine nuts, raisins, cheese, salt and pepper, and mix well. Fill the peppers generously with the mixture.

Place the peppers, filled side up, in a lightly oiled baking dish. Cover and bake in a 350-degree oven 15 to 20 minutes, until the peppers are tender and the filling is heated throughout. While the peppers are cooking, prepare the tomato sauce.

Creamy Tomato Sauce: Cook the tomatoes in a skillet over medium-high heat, stirring frequently, until they break down and begin to thicken. Most of the liquid should be absorbed. Pour the tomato mixture into a blender or food processor and puree until smooth. Return the pureed tomato to a saucepan. Add the cream and simmer gently over low heat for 3 to 5 minutes, until thickened. Season with salt and white pepper.

To serve, drizzle some of the tomato sauce over the stuffed peppers. Serves 4.

* To toast the pine nuts: Place the pine nuts in a small stainless steel skillet over medium-low heat. Shake the pan occasionally until the pine nuts are lightly browned, 2 to 3 minutes.

Shrimp with sweet piquante peppers

3 tablespoons olive oil

3 garlic cloves, finely chopped

1 pound medium shrimp (26-30 count), shelled and deveined

1/3 cup sweet piquante peppers, sliced (from a 14-ounce jar whole sweet piquante peppers* in marinade)

3 tablespoons piquante pepper marinade

2 tablespoons fresh cilantro, snipped

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds to soften. Add the shrimp and cook, stirring often, about 2 minutes. Add the sweet piquante peppers and 3 tablespoons of the marinade and cook for about 1 minute more, or until the shrimp is cooked. Remove the skillet from the heat and sprinkle the shrimp and peppers with fresh cilantro.

Serve the shrimp and peppers with baguette slices for an appetizer, or over rice for a main course. Makes 6 appetizers or 3 to 4 main courses.

* Sweet piquante peppers come from South Africa and are tiny, bright red peppers with a sweet and spicy flavor.

Spicy grilled pork tenderloin

2 whole pork tenderloins, 1 1/2 to 2 pounds total

Salt & pepper, to taste

Chipotle Marinade & Dressing:

1 7 1/2-ounce can Chipotle peppers in adobo sauce

1/4 cup lime juice

1/8 teaspoon salt

1/3 cup olive oil

2 tablespoon mayonnaise

2 tablespoons fresh cilantro, snipped

Trim the pork tenderloins. Sprinkle with salt and pepper. Place the pork tenderloins in a baking dish.

Chipotle Marinade & Dressing: Place the chipotle peppers and adobo sauce in a blender or food processor. (For a slightly milder marinade & dressing, remove all but 2 to 3 of the peppers from the adobo sauce.) Add the lime juice, salt and olive oil and blend until smooth. Divide the mixture in half, reserving half for the dressing.

Pour half of the marinade over the tenderloins and turn to coat with the mixture. Cover and marinate in the refrigerator for at least 8 hours, or overnight.

To grill the pork tenderloins, place them over high heat on a gas grill, or hot charcoals. Cover the grill and cook for 3 to 4 minutes, until lightly browned. Turn the tenderloins over and grill them over indirect heat for 8 to 10 minutes more, turning occasionally to brown all sides evenly, until they reach an internal temperature of 145 degrees for medium, or until desired doneness is achieved. Place the tenderloins on a platter, cover with aluminum foil and let rest for 5 to 10 minutes.

To serve, slice the tenderloins into 1/2-inch slices. To make the dressing, whisk the mayonnaise into the reserved marinade and drizzle it over the pork. Garnish with fresh cilantro. Serves 4 to 6.

Fresh peach tart


1 cup plus 2 tablespoons all-purpose bleached flour

2 teaspoons sugar

1/8 teaspoon salt

1/2 cup chilled unsalted butter, cut into pieces

3 to 4 tablespoons ice water

2 pounds fresh peaches

2 tablespoons sugar

Pastry: Place the flour, sugar, salt and butter into the food processor bowl and process just until the mixture resembles coarse crumbs, about 10 seconds. Add the ice water and pulse 6 to 8 times, just until the pastry is moist and begins to hold together. Do not let it form a ball. Transfer the pastry dough to a sheet of waxed paper and gently pat into a ball. If the dough is too sticky, add 1 or 2 tablespoons of flour. Wrap in the waxed paper and refrigerate for 1 hour or more.

When ready to make the tart, remove the skins from the peaches by dropping them into boiling water for about 15 seconds. Remove the peaches with a slotted spoon and plunge them into ice water to cool. Carefully peel off the skins. Slice the peaches in half, remove the pits and cut them into 1/2-inch thick slices.

Roll the pastry dough into a 12- to 13-inch circle between two sheets of waxed paper sprinkled with flour. Remove the top piece of waxed paper and carefully turn the pastry over on to a 12-inch pizza pan. Remove the remaining sheet of waxed paper. Arrange the peach slices on the pastry, overlapping them. Twist or crimp the edges of the pastry dough to form a crust. Sprinkle 2 tablespoons of sugar evenly over the peaches. Bake the peach tart in 375 oven for about 40 minutes, until the crust is golden brown and the peaches are tender-firm. Serves 8 to 10.

- Recipes by Jayni Carey


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