Join "Jayni's Kitchen" this week for "Recipes for a Fall Forecast," with 6News meteorologists Matt Sayers and Jennifer Schack, and KMBC Channel 9 meteorologist Bryan Busby. On the menu: Green Bean Salad by Sayers, Cincinnati Chili by Schack and Tortellini with Seafood Gorgonzola Cream Sauce and Roasted Grapes by Busby. Carey will prepare a Black Forest Ham Sandwich and Onion Confit to go with Sayers' Green Bean Salad. 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; and 10 a.m. and 8:30 p.m. Monday.
Green Bean Salad
- 2 pounds fresh green beans, trimmed and rinsed
- 24 small cherry or grape tomatoes, halved
- 1 1/2 cups red onion, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
- 1/4 cup white wine vinegar
- 1/4 cup water
- 2 or 3 garlic cloves, minced
- 1/2 teaspoon black pepper
- Pinch salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup Parmesan cheese, grated
Steam or boil the green beans in a large pot for 5 to 8 minutes, until tender-crisp. Drain the green beans and place them in a bowl of ice water until cool. Drain again and place them in a large serving bowl. Add the sliced tomatoes, onion, parsley and thyme and toss gently to combine.
Dressing: In a small bowl, combine the white wine vinegar, water, garlic, black pepper and salt. Whisk in the olive oil.
Pour the dressing over the green bean salad and toss gently to coat. Add the grated Parmesan cheese and toss again. Serves 8.
- Recipe for Green Bean Salad by Meteorologist Matt Sayers.
Black Forest Ham Sandwiches with Onion Confit
- 4 ciabattini, or other hard rolls
- 8 thin slices Black Forest ham
- White cheddar cheese wedge, thinly sliced
- Onion confit (recipe follows)
Slice the ciabattini or hard rolls in half. Spread each half with mayonnaise. Place two slices of ham on the bottom half of each roll. Top with slices of white cheddar cheese and generous spoonfuls of the onion confit. Cover with roll tops. Heat the sandwiches in a microwave oven on high power for about 1 minute, or just long enough to melt the cheese. Serve immediately. Serves 4.
- 2 medium (1 pound) yellow onions, sweet variety preferred
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 teaspoons brown sugar, divided
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 1 tablespoon plus 1 teaspoon apple cider vinegar
Skin and slice the onions in half. Place the halves cut side down on a cutting surface and slice thinly into 1/8-inch thick slices. Stack the slices in several piles and slice in half again.
Heat the butter and oil over medium heat in a large braising pan or skillet. Stir in 2 teaspoons of the brown sugar and the salt. Add the sliced onions and cook, turning frequently until they begin to soften and brown, 5 to 8 minutes. Reduce the heat to medium-low and continue cooking, turning occasionally, until the onions become dark brown and tender, 20 to 30 minutes. If the onions begin to brown too quickly, reduce the heat to low to prevent burning and turn often.
When the onions are dark brown, add the remaining 2 teaspoons of brown sugar, sherry and apple cider vinegar, stirring for about 30 seconds more. Taste and adjust seasonings if desired. Remove the pan from the heat and cool the onion confit to room temperature. If not using within a few hours, place the confit in a covered container and refrigerate. Makes about 3/4 cup.
- Recipes for Black Forest Ham Sandwiches and Onion Confit by Jayni Carey.
- 2 tablespoons vegetable oil
- 2 1/2 pounds ground beef
- 1 large onion, diced
- 1 quart cold water
- 1 6-ounce can tomato paste
- 1 1/2 tablespoons white or cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 2 tablespoons chili powder
- 2 teaspoons cinnamon
- 2 teaspoons cayenne pepper
- 1 teaspoon allspice
- 1 1/2 tablespoons unsweetened cocoa
- 5 bay leaves
- Salt and pepper, to taste
Serve chili with:
- 1 16-ounce package spaghetti, cooked
- 1 8-ounce package cheddar cheese, shredded
- 1 or 2 onions, finely chopped
- 1 or 2 15-ounce cans kidney beans, warmed and drained
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and brown in the oil. Add the chopped onion and water and bring the mixture to a boil over medium-high heat. Stir in the tomato paste and reduce the heat to low. Add the vinegar, Worcestershire sauce, garlic, chili powder, cinnamon, cayenne pepper, allspice, unsweetened cocoa and bay leaves. Simmer the chili for 1 1/2 to 2 hours, stirring occasionally. Add salt and pepper to taste. Remove the bay leaves before serving. Serves 6 to 8.
Serve Cincinnati Chili the following ways:
- "Two Way" spaghetti and chili
- "Three Way" chili, spaghetti, and cheddar cheese
- "Four Way" chili, spaghetti, cheddar cheese, and onions
- "Five Way" chili, spaghetti, cheddar cheese, onions and kidney beans
- Another popular version includes the "coney," a hot dog served with Cincinnati chili and cheese.
- Recipe for Cincinnati Chili by Meteorologist Jennifer Schack.
Tortellini with Seafood Gorgonzola Cream Sauce and Roasted Grapes
- 1 pound seedless green grapes
- 1 to 2 tablespoons olive oil
- Black pepper
- 1 6-ounce can cooked crabmeat, drained
- 2 tablespoons butter
- 2 teaspoons minced shallot
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 6 ounces Gorgonzola cheese, crumbled
- 3 to 6 ounces medium shrimp, shelled and deveined
- 1 9-ounce package cheese-filled tortellini*
- 1 tablespoon chopped fresh parsley
- 1/2 cup walnuts, coarsely chopped
Rinse the grapes, drain well and separate them into small clusters. Arrange the clusters in a single layer on a baking sheet. Drizzle with olive oil and sprinkle lightly with pepper. Roast the grape clusters in a 450-degree oven for about 15 minutes, until the skins are slightly crisp, but the grapes are still soft and juicy inside. Set aside.
In a large skillet or braising pan, heat the butter over low heat until melted. Add the minced shallot and cook until softened. Add the wine and cream and bring to a boil over high heat. Stir in the Gorgonzola cheese until melted. Add the crabmeat, shrimp and the tortellini. Cover, reduce the heat to medium-high and simmer the mixture for 2 to 4 minutes, until the shrimp and tortellini are cooked through. Stir occasionally to prevent the tortellini from sticking, and lower the heat if necessary.
To serve, garnish each serving of tortellini and sauce with chopped parsley and walnuts. Add clusters of roasted grapes to each plate. Serves 4.
Tortellini may also be pre-cooked in boiling water and added to the sauce during the last minute of cooking.
- Recipe for Tortellini with Seafood Gorgonzola Cream Sauce and Roasted Grapes by Meteorologist Bryan Busby