Jayni Carey, guests prepare specialties of Argentina

Join “Jayni’s Kitchen” this week for “Argentine Asado with Bob and Sandra Schumm.” Bob Schumm will demonstrate the traditional method of roasting a whole lamb on an asador, and the Schumms and Jayni Carey will prepare other specialties of Argentina. On the menu: Chimichurri Sauce, Ensalade Criolla (Tomato and Pepper Salad), Acelgas con Piñones (Swiss Chard with Pine Nuts), Beef Empanadas and Dulce de Leche.

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.

Chimichurri Sauce

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/8 teaspoon dried thyme

1/4 teaspoon crushed red pepper flakes

1/2 cup fresh parsley. finely minced

1 large garlic clove, minced

1/8 teaspoon salt

1/2 cup extra virgin olive oil

Place the red wine vinegar, oregano, thyme, red pepper flakes, parsley, garlic and salt in a medium bowl. Whisk in the olive oil. Pass the sauce at the table to drizzle over grilled meats. Makes about 2/3 cup.

– Recipe by Jayni Carey

Ensalade Criolla

(Tomato and Pepper Salad)

4 medium tomatoes, diced with juice

2 sweet red peppers, seeded and diced

2 mild onions, diced

1/2 cup olive oil

4 teaspoons red wine vinegar

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

1 cup fresh parsley, coarsely chopped

1 to 2 tablespoons lemon juice, to taste

Salt, to taste

Combine the diced tomatoes (with juice), peppers and onions in a large bowl. Add the remaining ingredients and toss to coat. Cover and refrigerate for at least 2 hours before serving. Serves 8.

– Recipe by Bob Schumm

Acelgas con Pinones

(Swiss Chard with Pine Nuts)

2 pounds Swiss chard, rinsed and drained

2 medium potatoes, boiled and skinned

1 large red bell pepper, roasted or grilled, peeled and seeded

1/2 cup pine nuts

2 tablespoon olive oil, divided

2 garlic cloves, minced

Sea salt and freshly ground black pepper, to taste

Remove the chard stems and chop them in 3/4-inch pieces. Slice the leaves in 3/4-inch strips. Cook chard stems in a pot of boiling salted water for 3 minutes, then add chard leaves and cook for 3 more minutes more. Drain the chard and immerse in a pan of ice water to stop the cooking and set the color. Drain well and set aside. Prepare the potatoes and pepper as directed and dice both into 1/2-inch pieces.

Place the pine nuts in a small stainless steel skillet and heat them over medium heat, shaking the pan frequently, until the nuts are light golden brown. (The recipe may be prepared ahead to this point.)

In large skillet, heat 1 tablespoon of olive oil and saute the chard, potatoes, pepper, pine nuts and garlic until the mixture is heated throughout. Drizzle the remaining tablespoon of olive oil over the vegetables and season with sea salt and freshly ground pepper. Serves 8.

– Recipe by Sandra Schumm

Beef Empanadas

Empanada Dough:

1 2/3 cups all-purpose flour

1/4 teaspoon salt

1/2 cup chilled unsalted butter, cut into pieces

1/3 cup cold milk

Beef Filling:

1 pound ground beef

1/2 teaspoon salt

2 tablespoons olive oil

1 large onion chopped

1 red bell pepper, seeded and chopped

2 jalapeño peppers, seeded and diced

1 tablespoon smoked or sweet paprika

1/3 cup green olives, pitted and chopped

1/3 cup raisins

2 tablespoons fresh chopped parsley

salt and black pepper, to taste

2 hard cooked large eggs, chopped

1 egg, beaten

1 tablespoon milk

Empanada Dough: Combine the flour and salt in a bowl. Using a pastry blender or a fork, cut in the butter until the mixture is crumbly. Stir in as much milk as needed to form the mixture into a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour before using.

Beef Filling: In a large skillet, brown the ground beef over medium heat, adding the salt as it cooks. Drain well and set aside.

Heat the olive oil in a separate skillet or large pan over medium-low heat. Add the onion, red pepper and jalapeño peppers and cook, stirring occasionally, until tender, 15 to 20 minutes. Remove the pan from the heat and stir in the cooked ground beef, paprika, olives, raisins and parsley. Season with additional salt and pepper if needed. Add the chopped eggs just before making the empanadas.

Roll half of the empanada dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into circles, 6 to 7 inches in diameter. Spoon 1/3 to 1/2 cup of the beef filling in the center of each circle, fold in half and seal by pressing the edges together with the tines of a fork. (If the pastry is dry, brush the edges lightly with water to seal.) Cut one or two small slits in the top of each empanada to allow the steam to escape. Repeat with remaining dough.

Place the empanadas on an ungreased baking sheet. Combine the beaten egg with 1 tablespoon of milk. Brush the tops of the empanadas with the mixture and bake them in a 400 degree oven for 15 to 20, until lightly browned. Makes 10 to 12 empanadas.

Hard cooked eggs: Place the eggs in a large saucepan and cover with at least 1 inch of cold water. Cover the pan and bring the water to a boil over high heat. Immediately remove the pan from the heat, cover and let stand for 15 minutes. Drain; place the eggs in a bowl of ice water until completely cooled. Peel and chop.

Option: Smaller empanadas may be served as an appetizer. Cut the circles about 3 1/2 inches in diameter and fill with 2 to 3 tablespoons of the filling. Bake as directed for 12 to 15 minutes.

Tip: Store leftover baked empanadas in the refrigerator. Reheat them in a 350 degree oven for 5 to 10 minutes.

– Recipe by Jayni Carey

Dulce de Leche

1 quart whole milk

1 1/3 cups sugar

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Vanilla ice cream

Fresh peaches, pitted and sliced

Combine the milk, sugar and baking soda in a Dutch oven or large saucepan. (Use a large pan to prevent the mixture from bubbling over while simmering.) Heat the mixture over high heat, stirring to dissolve the sugar. When the mixture comes to a boil, reduce the heat to medium. Simmer briskly, stirring often, until the mixture thickens, becomes caramel colored and is reduced by half, 35 to 45 minutes. Adjust the heat as need to achieve a constant brisk simmer without letting the mixture bubble over or stick to the pan. To test for doneness, pour a spoonful of the caramel sauce on a plate. When a thick puddle forms and does not run, the sauce is ready. Remove the pan from the heat and stir in the vanilla extract. Pour the caramel sauce through a strainer to remove any lumps.

To serve, spoon the dulce de leche over vanilla ice cream and garnish with fresh peach slices. (The sauce may be served warm, room temperature or chilled.) Store the dulce de leche in a covered container in the refrigerator. Makes about 2 cups.

Serving suggestions: Serve dulce de leche over cake or fruit. Use as a filling for cakes, pastries, or spread on toasted bread.

– Recipe by Jayni Carey