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Archive for Wednesday, June 28, 2006

Ignite Your Appetie’ with Jayni

June 28, 2006

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Join "Jayni's Kitchen" this week for "Ignite Your Appetite."

Host Jayni Carey will prepare the following recipes: Grilled Chicken with Butter, Brown Sugar and Rosemary Baste, Potato Salad with Artichoke Hearts, Sun-Dried Tomatoes and Basil, Grilled Summer Vegetables and Goat Cheese Panna Cotta with Raspberry Coulis and Fresh Berries.

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.


Grilled Chicken with Butter, Brown Sugar and Rosemary Baste

1 whole chicken, cut up

Salt and black pepper, to taste


Baste:

1/4 cup butter

1/4 cup brown sugar

2 tablespoons fresh rosemary, finely chopped

1/4 cup white balsamic vinegar

Rinse chicken pieces and pat dry with paper towels. Place them on a tray or platter and season with salt and pepper.

Baste: In a small saucepan, heat the butter and brown sugar over low heat until melted, stirring frequently. Remove the pan from the heat and immediately stir in the rosemary and balsamic vinegar. Let the mixture stand for 5 minutes to allow the flavors to blend.

Brush the chicken pieces generously with the baste. Grill covered, skin-side down, over medium-high heat on a gas grill or medium-hot charcoals. Cook for 3 to 5 minutes, until the skins are lightly browned. Baste and turn the chicken pieces over. Continue cooking the chicken over indirect heat, basting and turning occasionally until cooked through, 20 to 25 minutes for wings and breasts, and 30 to 35 minutes for legs and thighs. Serves 4 to 6.

Option: Baste and grill boneless pork loin chops over medium-high heat on a gas grill, or medium-hot charcoals for 3 to 5 minutes each side.

Potato Salad with Artichoke Hearts, Sun-Dried Tomatoes and Basil

2 pounds new red potatoes

1 tablespoon white wine vinegar

Sea salt, to taste


1 6-ounce jar marinated artichoke hearts, drained and thinly sliced

6 to 8 sun-dried tomatoes, chopped (from an 8 1/2-ounce jar sun-dried tomatoes in olive oil)

1/4 cup fresh basil leaves, thinly sliced


Vinaigrette:

2 tablespoons white wine vinegar

1 large garlic clove, minced

1/8 teaspoon sea salt

1 teaspoon Dijon mustard

1/4 cup sun-dried tomato oil (from jar of sun-dried tomatoes)

Steam the potatoes in a covered vegetable steamer over simmering water until tender, but firm. Cool the potatoes until they can be handled, then peel and quarter them. Place them in a large bowl and sprinkle with a tablespoon of white wine vinegar and sea salt. Toss to coat.

Add the artichoke hearts, sun-dried tomatoes and sliced basil.

Vinaigrette: Pour the vinegar into a small bowl and stir in the garlic, salt and mustard. Whisk in the sun-dried tomato oil.

Pour the vinaigrette over the potato mixture and toss gently to coat. Serve immediately, or cover and refrigerate until ready to serve. Serves 6 to 8.

Grilled Summer Vegetables

1 cup extra-virgin olive oil

2 large garlic cloves

1/4 teaspoon red pepper flakes


4 to 6 ears sweet corn, shucked

3 medium tomatoes, halved

1 large eggplant, sliced into 1/2-inch thick slices

3 small zucchini, halved lengthwise

3 small yellow squash, halved lengthwise


freshly ground sea salt & black pepper, to taste

Pour the olive oil into a container. Peel the garlic and smash to release the juices. Place the garlic and red pepper flakes in the olive oil and let stand at room temperature for 1 to 2 hours before using. (Refrigerate unused portion for later use.)

Cook the corn in a pot of boiling water for 3 to 5 minutes, then drain and transfer to a bowl of ice water to cool. Prepare the remaining vegetables as directed. Brush the vegetables with the garlic flavored oil and place on a gas grill over high heat, or over hot charcoals. Cover the grill and cook the vegetables for 4 to 8 minutes, turning occasionally and basting with the oil until the desired doneness is achieved. Arrange the vegetables on a large platter to serve. Serves 6 to 8.

Goat Cheese Panna Cotta with Raspberry Coulis and Fresh Berries

2 tablespoons cold water

1 1/2 teaspoons unflavored gelatin

2 cups whipping cream

3/4 cup sugar

1 1/2 teaspoons lemon zest

4 ounces goat cheese, cut into pieces and softened


Raspberry Coulis:

1 10-ounce package frozen red raspberries in syrup, thawed


6 ounces fresh blueberries

6 ounces fresh red raspberries

Pour the cold water in a large bowl and sprinkle the gelatin over top. Let stand for 5 minutes to soften. Meanwhile, heat the whipping cream, sugar and lemon zest in a saucepan over medium heat to just below boiling, stirring frequently to dissolve the sugar. Slowly whisk the hot cream mixture into the softened gelatin. Add the goat cheese, whisking until melted.

Pour the mixture into 6 (1/2 cup) custard cups, cover each with plastic wrap or aluminum foil and refrigerate for at least 8 hours to allow the panna cotta to set up.

Raspberry Coulis: Place the thawed raspberries in a blender or food processor and blend until smooth. Pour the pureed raspberries through a wire-mesh strainer to strain out the seeds.

To serve, run a knife around the edges of the panna cotta and invert each on to dessert plates. Drizzle with the raspberry coulis and garnish each with fresh blueberries and raspberries. Serves 6.

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