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Archive for Wednesday, August 9, 2006

Taste of Southwest comes to ‘Jayni’s Kitchen’

August 9, 2006

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Join "Jayni's Kitchen" this week for "Grilling with Southwest Flavors."

Host Jayni Carey will prepare the following recipes: Southwest-Style BBQ Ribs, Grilled Corn and Pepper Salad with Chile-Lime Dressing, Spicy Grilled Tomatoes and Lime Pudding Cake with Spicy Raspberry Coulis.

A new show airs at 6:30 p.m. Tuesdays 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.

Southwest-style BBQ Ribs

2 slabs pork loin back ribs or baby back ribs

Salt


Dry Rub:

1 tablespoon toasted cumin seed*, coarsely ground

1 tablespoon smoky Spanish paprika

2 teaspoons mild chili powder

1 teaspoon chipotle chili powder

1/4 teaspoon ground clove

1/4 teaspoon cinnamon

1/4 teaspoon white pepper

1/4 teaspoon black pepper


Chipotle Barbecue Sauce:

1/4 cup vegetable oil

1 1/2 cups onion, finely chopped

4 garlic cloves, finely chopped

2 cups tomato sauce

1/3 cup apple cider vinegar

2 tablespoons molasses

1/4 cup brown sugar

2 teaspoons smoky Spanish paprika

1/4 teaspoon salt

1/4 teaspoon black pepper

1 7.5-ounce can chipotle chile peppers in adobo sauce


2 cups mesquite smoking chips, soaked in water for 30 minutes

Remove the membrane from the backside of each slab of ribs. Rinse them in cold water and pat dry with paper towels Sprinkle the ribs lightly with salt.

Dry rub: In a small bowl, combine all ingredients for the rub. Rub about 1 tablespoon of the rub into both sides of each slab of ribs.

Pour 1 1/2 cups 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, meaty side up. Cover the baking dish tightly with aluminum foil and bake the ribs in a 300 degree oven for 2 1/2 to 3 hours. When done, the ribs should be very tender and the fat completely melted. While the ribs are cooking, make the barbecue sauce.

Chipotle Barbecue Sauce: Heat the oil in a large saucepan over medium-low heat. Add the onion and cook until tender and golden, stirring often. Add the garlic and cook for 1 minute more. Stir in the tomato sauce, vinegar, molasses, sugar, paprika, salt and pepper. Strain the adobo sauce from the can of chipotle peppers. Measure 1/4 cup of the sauce and add it to the mixture. If a hotter barbecue sauce is desired, add 1 or 2 chopped chipotle peppers. (Reserve the remaining peppers and sauce for another use.) Simmer the barbecue sauce over low heat for 15 to 20 minutes, stirring occasionally. Off heat, puree the mixture in the saucepan using an immersion blender. A food processor or blender may also be used, but cool the sauce to warm and puree in small batches. (Caution: Hot liquid can expand while being pureed in a blender causing the blender lid to pop off or contents to leak out of the container.) Makes approximately 2 1/2 cups of sauce.

To finish the ribs on a gas grill, drain the mesquite smoking chips and add them to the smoker box as the grill is heating up. If using a charcoal grill, sprinkle the chips directly on the hot coals. When the chips begin to smoke, brush the meaty side of the ribs lightly with the Chipotle Barbecue Sauce and place them on the grill over indirect low heat. Cover the grill. Smoke the ribs and heat them throughout, 10 to 15 minutes. Serves 6.

*To toast the cumin seed, place the seed in a small skillet heat over medium heat. Stir or shake the pan frequently until the cumin seed is lightly browned and begins to give off an aroma, 2 to 3 minutes. Remove the seed from the pan and cool.

Corn & Pepper salad w/ Chile-lime dressing

4 ears sweet corn, shucked

1/4 cup olive oil, divided

1 large onion, sweet variety

1 large red pepper, seeded and chopped

1 or 2 green chilies (Anaheim or New Mexico), seeded and chopped

1 14.5-ounce can hominy, drained


Chile-Lime Dressing:

3 tablespoons lime juice

1 garlic clove, minced

1 teaspoon toasted cumin seed*, coarsely crushed

1 teaspoon chili powder blend

1/4 teaspoon chipotle chile powder (optional)

1/4 teaspoon salt

3 tablespoons olive oil


3 tablespoons chopped cilantro

Place the sweet corn in a large pan of boiling water and cook for 3 to 5 minutes, until tender-crisp. Drain well. Brush with olive oil and set aside. Chop the onion into 1-inch dice, place in a bowl and toss with 1 tablespoon of olive oil. Seed the peppers. Chop the red pepper into 1-inch dice and the green chilies into 1/4-inch slices. Place the peppers in another bowl and toss with 1 tablespoon of olive oil.

To grill, place the ears of corn on a gas grill over high heat, or over hot charcoals. Turn often to char lightly on all sides. Cool to warm and slice the kernels off the cob using a sharp knife. Place the kernels in a large bowl. Heat a grill basket on the grill over high heat or over hot charcoals. Place the chopped onion in the grill basket and cook for 3 to 4 minutes, turning often. Add the chopped peppers and cook until tender-crisp, 2 to 3 minutes more. Add the hominy during the last minute or so of cooking. Transfer the vegetables from the grill basket to the bowl containing the corn kernels.

Chile-Lime Dressing: In a small bowl, combine all ingredients for the dressing, whisking to blend. Pour the dressing over the grilled vegetables and toss gently to coat. Add the chopped cilantro and toss again. Serve warm or chilled. Serves 8 to 10.

*To toast the cumin seed, place the seed in a small skillet heat over medium heat. Stir or shake the pan frequently until the cumin seed is lightly browned and begins to give off an aroma, 2 to 3 minutes. Remove the seed from the pan and cool.

Margarita shots

1/3 cup Rose's Sweetened Lime Juice

1/3 cup premium tequila

1/3 cup orange-flavored liqueur


1 tablespoon sea salt

1/2 lime

2 very small key limes, thinly sliced

Combine the lime juice, tequila and orange liqueur in a 2-cup glass measuring cup or small pitcher. Cover and chill in the refrigerator for at least 8 hours. Chill 8 one-ounce liqueur or shot glasses.

To serve, place the sea salt on a small plate. Rub the rim of the liqueur or shot glasses with the lime half and turn the glass rims in the salt to coat the edges. Fill with the chilled Margarita shot mixture. Garnish each glass with a key lime slice. Serve immediately. Serves 8.


Spicy Grilled Tomatoes

4 medium tomatoes, ripe, but firm

Salt

Olive oil

1 tablespoon Dry Rub (see dry rub recipe for Southwest-Style BBQ Ribs)

Slice the tomatoes in half. Sprinkle the cut side of each tomato half with salt, splash with olive oil and sprinkle each with 1/4 teaspoon of the dry rub. Grill the tomatoes on a hot grill, cut side down, for 1 to 2 minutes, turn over and grill for 1 minute more. (If cooked too long the tomatoes will collapse.) Serves 8.


Lime Pudding Cake with Spicy Raspberry Coulis

1/2 cup plus 2 tablespoons sugar

1/8 teaspoon salt

3 tablespoons all-purpose flour

2 tablespoons unsalted butter, melted

zest of 1 lime

1/4 cup lime juice

1 cup milk

3 egg yolks, beaten

3 egg whites, room temperature


Spicy Raspberry Coulis (recipe follows)

Bring a pot of water to a boil for a water bath and pre-heat the oven to 350 degrees. In a mixing bowl, combine the sugar, salt and flour. Stir in the melted butter, followed by the lime zest and lime juice. In a separate bowl, whisk together the milk and egg yolks and stir the mixture into the lime mixture. Using an electric mixer, beat the egg white to stiff, moist peaks. Gently fold the beaten egg whites into the batter. Pour the batter into an 8-inch round cake pan.

To bake the cake in a water bath, set the cake pan in a larger pan and place it on the center oven rack. Pour the boiling water into the larger pan to a depth of about 1 inch. Close the oven and reduce the heat to 325 degrees. Bake the pudding cake for 25 minutes, or until set. Carefully remove the pan of water from the oven and let the pudding cake stand in the water bath for 10 minutes. Remove the cake pan and finish cooling it on a baking rack.

Serve the pudding cake room temperature or chilled. Drizzle each serving with Spicy Raspberry Coulis (recipe follows). Serves 6 to 8.

Spicy Raspberry Coulis: Thaw 1 10-ounce package frozen red raspberries in syrup. Place the thawed raspberries in a blender or food processor and blend until smooth. Pour the pureed raspberries through a wire-mesh strainer to remove the seeds. Stir in 1/8 teaspoon ground cayenne pepper, or more, to taste

- Recipes by Jayni Carey

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