Archive for Wednesday, October 25, 2006

Jayni’s Kitchen’ goes ‘Sideways’

October 25, 2006


Join "Jayni's Kitchen" this week for "Jayni's 'Sideways' Adventure: Food & Wine from the Rhone Zone."

Host Jayni Carey will prepare the following recipes: Mixed Salad Greens with Warm Pistachio-Encrusted Goat Cheese and Orange Dressing, Grilled Swordfish with Lemon Beurre Blanc, and Pizza with Grill-Smoked Duck Breast and Caramelized Onion. All the recipes are available online at

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.

Pizza with duck breast and carmelized onion

Lemon Beurre Blanc:

2 tablespoons shallot, very finely chopped

1/4 cup plus 2 tablespoons dry white wine

2 tablespoons fresh-squeezed lemon juice

2 tablespoons heavy whipping cream

1/2 cup chilled unsalted butter, cubed

Salt and white pepper, to taste

4 6-ounce swordfish steaks, 1/2 to 3/4-inch thick, skin removed


Olive oil

Lemon Buerre Blanc: Combine the chopped shallot, white wine and lemon juice in a small saucepan over medium-high heat. Simmer until the mixture is reduced to a glaze, 4 to 5 minutes. Stir in the heavy cream and again reduce to a glaze. Remove the pan from heat. Whisk in the chilled butter cubes, one or two at a time, until all of the butter is incorporated. Season with salt and white pepper. Keep the sauce warm over a pan of warm water (heat turned off) while grilling the fish. If the water is too hot, it may cause the sauce to break. Makes about 1/2 cup.

Sprinkle the swordfish steaks with salt and brush or drizzle lightly with olive oil. Grill the fish, covered, over high heat on a gas grill, or over hot charcoals for 3 to 5 minutes. Turn the fish over and grill over indirect heat for 2 to 4 minute more. (Overcooked fish will be dry.) Transfer the swordfish steaks to a platter, cover and let rest for 5 minutes before serving. To serve, spoon some of the Lemon Beurre Blanc over the swordfish steaks. Serves 4.

- Recipe by Jayni Carey


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