Archive for Wednesday, September 20, 2006

Beer’s the main ingredient on ‘Jayni’s Kitchen’

September 20, 2006

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Join "Jayni's Kitchen" this week for "BEER...It's What's For Dinner."

Host Jayni Carey and guests John and Paula Pepin will prepare the following recipes: Roasted Pork Tenderloin with Pilsner Chimichurri, Oven-Baked Sweet Potatoes with Brown Ale and Chocolate Porter Cake with Chocolate Porter Frosting. The recipes are available online at www. ljworld.com.

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.

Pork Tenderloin with Pilsner Chimichurri Sauce

1 1/2 to 2 pound pork tenderloin (or two 1-pound tenderloins)

Spice Rub:

1 teaspoon cumin, coarsely ground

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper


Pilsner Chimichurri Sauce:

3/4 cup fresh flat-leaf parsley

3/4 cup fresh cilantro leaves, or to taste

1/4 cup fresh mint leaves

2 tablespoons fresh oregano leaves

1/4 cup onion, chopped

1/4 cup Pilsner beer

1 tablespoon apple cider vinegar

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

3 garlic cloves, peeled


1 large tomato, sliced

1 avocado, sliced

fresh herb sprigs

Trim the pork tenderloin

Spice Rub: In a small bowl, combine the cumin, red pepper flakes, salt and pepper. Rub the mixture into the pork tenderloin and place it in a plastic storage bag or baking dish.

Pilsner Chimichurri Sauce: Combine all ingredients for the sauce in a food processor or blender and blend until smooth. Reserve 3 tablespoons of the sauce to use as a garnish for the presentation. Pour the remaining chimichurri sauce over the pork and seal the storage bag, or cover the baking dish. Marinate the pork in the refrigerator for 2 hours.

To grill, place the marinated pork tenderloin over high heat on a gas grill, or over hot charcoals. Cover the grill and cook for 3 to 4 minutes, until lightly browned. Turn the tenderloin over and grill over indirect heat for 8 to 10 minutes more, turning occasionally to brown all sides evenly, until the meat reaches an internal temperature of 145 degrees for medium, or until desired doneness is achieved. Remove the tenderloin to a platter, cover with aluminum foil and let rest for 5 to 10 minutes before cutting.

To serve, slice the tenderloin into 1 to 2-inch slices and drizzle with the reserved chimichurri sauce. Garnish with tomato and avocado slices and fresh herb sprigs. Serves 4.

To oven-roast the pork tenderloin: Place the marinated tenderloin in a baking dish and roast in a 400-degree oven for 25 to 30 minutes, or until the meat reaches an internal temperature of 145 degrees for medium. Remove the tenderloin to a platter and cover with aluminum foil. Let rest for 5 to 10 minutes before cutting.

Baked Sweet Potatoes with Brown Ale

3 to 4 pounds sweet potatoes, or other variety of potatoes

1 sweet onion, chopped

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh chives, chopped

salt & black pepper, to taste

1/2 cup brown ale, or other flavorful beer

Olive oil

Peel the sweet potatoes and cut them into 1/8-inch thick slices. Place them in a shallow bowl and add the onion, rosemary, chives, salt and pepper. Pour the beer over the mixture and toss to coat. Let stand at room temperature for 20 minutes to allow the potatoes to absorb most of the beer. When ready to cook, drain the remaining beer from the potato mixture. Coat two jelly roll pans with olive oil. Divide the potato mixture between the two pans and toss to coat with the oil. Arrange the potatoes in a single layer so they will crisp while cooking.

Bake the sweet potatoes in a 475-degree oven, turning them every 5 to 10 minutes to prevent burning. Cook until lightly browned and crisp, 20 to 30 minutes. (The potatoes can also be cooked in a grill basket on the grill.) Serves 4 to 6.

Chocolate-Porter Cake with Chocolate-Porter Frosting

Vegetable oil

2 to 3 tablespoons cocoa powder (to dust cake pans)


1 cup butter, softened

1 cup Porter beer (or Stout)

Scant 2/3 cup dark cocoa powder


2 cups sifted unbleached flour

2 cups sugar

1 1/4 teaspoons baking soda

1 teaspoon salt

2 eggs (extra large)

1/2 cup sour cream


Chocolate-Porter Frosting:

3/4 cup heavy whipping cream

2 ounces Porter beer (or Stout)

3 cups powdered sugar

12 ounces semi-sweet chocolate chips

1/2 cup butter, softened

2 tablespoons Kahlua, Amaretto, or Frangelico liqueur


Oil two 8-inch round cake pans and lightly dust with cocoa powder.

In a heavy saucepan over medium-low heat, heat the butter, beer and 2/3 cup dark cocoa powder, stirring frequently, until the butter melts. Cool briefly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. Add the beer and cocoa mixture and beat thoroughly with an electric mixer for about 1 minute. Add the eggs and sour cream and beat for 2 minutes more. Pour the batter into the prepared cake pans and bake in a 350-degree oven for 25 to 30 minutes, or until an inserted toothpick come out clean. Cool for 10 minutes. Remove the cake layers from the pans and cool them completely on a wire rack. While the cake is baking make frosting.

Chocolate-Porter Frosting: In a medium saucepan, combine the heavy cream, beer and powdered sugar. Heat over medium-low heat, stirring until the mixture is smooth and comes to boil. Remove the pan from the heat. Place the chocolate chips and butter in a food processor bowl. Turn on the food processor and slowly add the hot liquid through the feed tube and blend until smooth. Add the liqueur and blend briefly. Cool the frosting completely before using.

Use a long serrated knife to even the tops of the cake layers if necessary. Place one layer on a cake plate. Frost, top with the second, and complete frosting the cake. Serves 10 to 12.

Spent Grain Bread

2 1/4 teaspoons yeast

1/2 cup warm

4 cups bread flour

1 cup wheat flour

2 cups spent grain*, ground

1/4 cup sugar

1 1/2 teaspoons salt

1/4 cup butter, softened

1 egg, beaten

1 tablespoon olive oil

2 cups warm water


Cornmeal

1 teaspoon olive oil


Dissolve the yeast in 1/2 cup warm water

In a large bowl, combine the bread flour, wheat flour, ground spent grain, sugar, salt, butter, egg, 1 tablespoon of olive oil and the dissolved yeast. Slowly stir in 2 cups of warm water until the dough begins to hold together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a ball and place it in a lightly greased bowl and cover with plastic wrap. Let rise for about 1 hour, or until it doubles in size. Punch the dough down, reshape it into a ball and return it to the bowl. Cover and let rise for another hour, until doubled. Punch the dough down and divide it into two portions, cover with a towel and let rest for 10 minutes.

Sprinkle cornmeal on two baking sheets. Shape the dough into 2 loaves, place them on the baking sheets and let rise until they double in size, 40 to 60 minutes. Bake the loaves in a 350 oven for about 35 minutes, or until done. When the loaves come out of the oven, brush each lightly with olive oil. Makes 2 loaves.

*Spent Grain: When making all grain beer save the grain, store it in plastic storage bags and freeze. When baking bake bread, grind the grain in a food processor before using.

- Recipes by Paula Pepin

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