‘Today Show’ correspondent visits ‘Jayni’s Kitchen’

Join “Jayni’s Kitchen” this week as she visits with Mike Leonard, “Today Show” feature correspondent.

On the menu are Leonard’s Ham & Cheese Wraps and Grilled Steaks with Blue Cheese Crust, as well as Warm Spinach Salad with Parsley Dressing and Orange Bread Pudding with Cinnamon Topping.

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.

Mike’s Ham & Cheese Wraps

4 10-inch flour tortillas

4 1-ounce slices Black Forest ham

8 1/2 ounce slices cheddar or Swiss cheese

Optional fillings:

Cooked asparagus spears

Bottled onion marmalade

Salsa

Olive oil

Warm the tortillas for a few seconds in the microwave to soften them. Place 1 slice of ham and 2 slices of cheese on each tortilla and roll up tightly, tucking in the ends.

Optional fillings: Top ham and cheese wraps with 2 or 3 cooked asparagus spears or 1 tablespoon of onion marmalade or salsa. Roll up as directed.

The wraps may be eaten cold or heated in the microwave for a few seconds. For a crispy wrap and warm filling, brush each wrap lightly with olive oil. Place the wraps seamside down in a large, non-stick skillet over medium heat. Turn every minute or so until they are lightly browned on all sides and heated throughout. Serves 4.

Grilled Steaks with Blue Cheese Crust

4 beef tenderloin or strip steaks, about 6 to 7 ounces each

Salt & black pepper

Blue Cheese Topping:

2 ounces (about 1/2 cup) Stilton blue cheese, crumbled

1/4 cup Panko breadcrumbs

1 tablespoon fresh parsley, finely chopped

Season the steaks with salt and pepper. Place the steaks on the grill, cover and grill over high heat on a gas grill, or over hot charcoals, until they are nicely browned on the bottoms, 3 to 5 minutes. Turn the steaks over and place them over indirect heat. Cover and grill for 4 to 6 minutes more, or until an inserted thermometer reaches 130 to 135 degrees for rare to medium rare, or until desired doneness is achieved. Transfer the steaks to a foil-lined baking sheet.

Blue Cheese Topping: In a small bowl toss the crumbled blue cheese and Panko breadcrumbs together to coat the cheese with the crumbs.

Gently press 2 to 3 tablespoons of the cheese topping on the top of each steak. Place the steaks about 6 inches under a pre-heated oven broiler for 1 to 2 minutes, just until the topping is lightly browned and bubbly. Remove from the oven and immediately sprinkle each steak with a pinch of chopped parsley to garnish. Let the steaks rest for about 5 minutes before serving. Serves 4.

Panko breadcrumbs are Japanese-style dried breadcrumbs and are available at Asian Markets.

Warm Spinach Salad with Parsley Dressing

6 ounces baby spinach leaves

Parsley Dressing:

1/4 cup sherry vinegar

2 cups fresh parsley, lightly packed

3 or 4 green onions, chopped (green tops included)

2 garlic cloves, peeled

1 teaspoon sugar

1/8 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons water

1/2 cup extra-virgin olive oil

1 tablespoon olive oil

1 tablespoon butter

6 to 8 ounces oyster or button mushrooms, cleaned, stems trimmed and sliced

1/2 small lemon

Salt & black pepper

4 bacon strips, fried and crumbled

Croutons

Rinse and stem the spinach leaves and drain well. Place the spinach in a large salad bowl.

Parsley Dressing: Pour the sherry vinegar into a blender. Add the parsley, green onions, garlic, sugar, salt and pepper. Blend briefly; stop and scrape down the sides of the blender jar with a rubber spatula. Add the water and blend until smooth. While the blender is running, gradually add 1/2 cup of olive oil through the feed tube. Pour the dressing into a small saucepan and set aside.

In a large skillet, heat 1 tablespoon each of olive oil and butter over medium-high heat. Add the sliced mushrooms and saute until lightly browned. Squeeze the lemon over the mushrooms and season with salt and pepper, to taste.

When ready to serve the salad, heat the Parsley Dressing over medium heat, just until it begins to simmer. Whisk the dressing and pour as much as desired over the spinach leaves. Toss to coat. Add the warm mushrooms and toss again. Divide the salad among 4 to 6 salad plates. Garnish each salad with crumbled bacon and croutons. Serve immediately. Serves 4 to 6.

– Recipes for Warm Spinach Salad with Parsley Dressing and Orange Bread Pudding with Cinnamon Topping by Jayni Carey