Archive for Wednesday, June 14, 2006

Back to the Beach

June 14, 2006


Join "Jayni's Kitchen" this week for "Back to the Beach."

Host Jayni Carey will prepare Stone Crab Claws with Mustard Dip, Baked Grouper and Shrimp with Key Lime-Seafood Sauce, Grilled Cuban-Style Pork Loin Fillet and Cuban Sandwiches.

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.

Stone Crab Claws with Mustard Dip

Mustard Dip:

1 cup mayonnaise

2 to 3 tablespoons Dijon mustard, to taste

4 teaspoons lemon juice

1 teaspoon fresh tarragon, finely chopped, or 1/2 teaspoon dried tarragon, crushed (optional)

2 pounds stone crab claws

Fresh tarragon sprigs

Mustard Dip: In a medium bowl, whisk together all ingredients for the dip. Pour the dip into a shallow serving bowl. Cover and refrigerate until ready to use.

Crack all sections of the crab claws with a hammer or mallet so the meat can be easily picked out. Serve the crab claws with the mustard dip and garnish with tarragon sprigs. Serve 4.

Baked Grouper and Shrimp with Key Lime-Seafood Sauce

1 1/2 to 2 pound grouper fillet, skin removed

Salt and black pepper

12 to 16 large Florida pink or Gulf white shrimp

1/3 cup butter, softened

1/2 small Vidalia or other sweet onion

1 medium tomato

Salt and pepper

3 tablespoons Key lime juice


Sprinkle the grouper fillet with sea salt and black pepper. Shell and devein the shrimp leaving the tails on; season lightly with salt. Reserve the shells to make the sauce.

Place the softened butter in a baking dish large enough to hold the grouper fillet and the shrimp. Cut the onion into paper thin slices. Chop the tomato. Add the onion and tomato to the baking dish and place it in a 400-degree oven for 5 minutes, until the butter melts and the onion and tomato begins to soften. Remove the baking dish from the oven. Place the fish fillet in the baking dish and turn to coat with the butter. Pour the lime juice over the fillet and spoon some of the hot butter over the top. Sprinkle the fillet with paprika, cover the baking dish tightly with aluminum foil and bake for a total of 25 to 30 minutes. After the fillet has cooked for 20 to 25 minutes, add the shrimp to the baking dish, turning to coat in the butter. Cover and cook for 5 to 8 minutes more, or until the shrimp is cooked through and the fish flakes when pieced with the tip of a knife. Remove the fish and shrimp to a warm (not hot) platter and tent with foil.

Key Lime-Seafood Sauce: Pour the baking liquid, including the tomato and onion, into a small saucepan. Add the reserved shrimp shells and simmer the mixture over medium-high heat until the liquid is reduced by half, 5 to 8 minutes. Strain the sauce to remove the onion, tomato and the shells.

To serve, cut the fillet into 3 to 4 serving pieces and arrange on plates with the shrimp. Drizzle some of the sauce over each serving. Pass the remaining sauce. Serves 3 or 4.

Grilled Cuban-Style Pork Loin Fillet

1 center cut pork loin fillet, 1 3/4 to 2 pounds


2 or 3 large garlic cloves

1 teaspoon salt

2 teaspoons lime zest

2 teaspoons orange zest

1/4 cup fresh-squeezed orange juice

1/4 cup Key lime juice

1/4 teaspoon black pepper

1 tablespoon dried oregano

1 teaspoon toasted cumin seed*, coarsely crushed

1/2 cup Vidalia or other sweet onion, minced

6 tablespoons olive oil

1/4 cup chicken broth

Trim the pork of excess fat. Prick the pork all over with the tip of a sharp knife to allow the marinade to penetrate the meat and place it in a large plastic storage bag.

Marinade: Mash the garlic and salt together with a mortar and pestle. In a small bowl, combine the mashed garlic with the citrus zest, orange juice, lime juice, pepper, oregano, cumin and onion. Whisk in the olive oil. Reserve 3/4 cup of the marinade to make a topping for the pork. Pour the remaining marinade over the pork and seal the storage bag. Turn the bag several times to coat the meat. Marinate in the refrigerator for at least 8 hours before grilling.

To grill, remove the pork from the marinade and place it over high heat in a covered a gas grill, or over hot charcoals. Turn the meat every 2 to 3 minutes to brown on all sides, basting occasionally with the marinade. After browning for approximately 8 minutes, place the pork over indirect medium heat, cover and cook for 5 to 10 minutes more, or until an inserted meat thermometer reaches an internal temperature of 145 degrees for medium-well, or until desired doneness is achieved. Transfer the pork loin to a cutting board, tent with foil and let rest for 5 to 10 minutes before slicing.

To make the topping, place the 3/4 cup of reserved marinade in a small saucepan. Add the chicken broth and simmer the mixture for 5 to 6 minutes, stirring occasionally, until reduced by half. Cool slightly.

To serve as a main course, slice the pork into 1/2-inch slices. Stir the topping and spoon some of it over the sliced pork. Serves 4 to 6.

Option: To make Cuban Sandwiches, see the recipe below.

* 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.

Cuban Sandwiches

1 or 2 loaves Cuban bread, or 4 hard rolls about 3 inches wide

Butter, softened

Yellow mustard or spicy brown mustard (optional)

Dill pickles

1 Grilled Cuban-Style Pork Loin Fillet (see above recipe), sliced into 1/4-inch thick slices

4 to 8 thin slices deli ham

4 to 8 slices Swiss cheese

olive oil

Pre-heat a griddle over medium heat. If using Cuban bread, cut it into sections for sandwiches. Slice each section of the Cuban bread, or the hard rolls, in half and spread the insides with butter. Add mustard to the bottom half of the bread (optional) and top with a few dill pickles. Arrange a few slices of the pork on the pickles, then place a slice or two of ham over the pork. Top each sandwich with Swiss cheese slices. Cover the sandwiches with the bread tops. Brush the tops with olive oil and place the sandwiches top side down on the griddle. Set foil-wrapped bricks* on top of the sandwiches to compress them. (A heavy iron skillet or bacon press also works well.) Grill the sandwiches for 2 to 3 minutes, brush with oil and turn over. Grill for 2 to 3 minutes more, until the cheese is melted and the bread is golden brown. To serve, slice each sandwich in half on the diagonal. Serves 4.

*Foil-wrapped bricks: Wrap clean bricks with aluminum foil and secure with duct tape on one side of the brick. Use the other side to press the sandwiches.


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