Advertisement

Archive for Wednesday, April 4, 2007

Mouth-watering meat meals served up on ‘Jayni’s Kitchen’

April 4, 2007

Advertisement

Join "Jayni's Kitchen" this week for "Beef Sirloin: Manly Meals Any Woman Can Love."

Host Jayni Carey and her guest will prepare the following recipes: Roasted Sirloin Cap with Cumin-Pepper Rub, Creamy Shredded Potatoes, Roasted Tomatoes on the Vine, and Sirloin Steak with Fettuccine and Mushroom-Port Sauce,.

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.

Roasted Sirloin cap with cumin-pepper rub

Cumin-Pepper Rub:

1 tablespoon cumin seed, coarsely ground

1 tablespoon black pepper, coarsely ground

1 teaspoon garlic powder

1 1/2 teaspoons sea salt

2 to 2 1/2 pound beef sirloin cap roast

Olive oil

Cumin-Pepper Rub: Coarsely grind the cumin seed in a spice grinder and pour it into a small bowl. Coarsely grind the pepper and add it to the bowl. Add the garlic powder and salt and stir to combine the mixture. Brush the sirloin cap roast with olive oil and rub the Cumin-Pepper Rub evenly into both sides of the meat.

Place the roast on a broiler pan and oven-roast in a 400-degree oven for 30 to 35 minutes, or until desired doneness is achieved (130 to 135 degrees for medium-rare). Remove the roast from the oven, place on a cutting board and tent with foil. Let rest for about 15 minutes before carving. Slice the meat across the grain into 1/2-inch slices. Serves 4 to 6.

Tip: Slice leftover roast into thin slices for sandwiches.

Creamy shredded potatoes

2 pounds russet potatoes

1 cup whipping cream

1/2 cup Swiss Emmental cheese, shredded

Salt and black pepper, to taste

Peel the potatoes and shred them on a hand-shredder, or in a food processor using the shredding disc. Place the shredded potatoes in a large bowl. Add the cream, cheese, salt and pepper and toss to combine. Spoon the potato mixture into a generously buttered 13- by 9-inch baking dish. Bake the potatoes in a 400-degree oven for 30 to 35 minutes, until the potatoes are tender and the top is lightly browned. Serves 4 to 6.

Roasted tomatoes on the vine

12 ounces cherry tomatoes on the vine

1/4 cup extra-virgin olive oil

Sea salt

Place the tomatoes (vines attached) in a shallow baking dish. Drizzle them with the olive oil and sprinkle with sea salt. Place the tomatoes in a 400-degree oven and roast for 20 to 25 minutes, until they become soft and begin to release their juices.

To serve, drizzle some of the pan juices over the tomatoes. Serves 4 to 6.

Sirloin steak with fettuccini and sauce

3 tablespoons olive oil, divided

2 8-ounce boneless top sirloin steaks, 3/4-inch thick

Salt and black pepper

1 medium onion, cut in half and thinly sliced

8 ounces crimini (baby bella) mushrooms, cleaned and sliced

1/2 cup Tawny Port

1/2 teaspoon each dried tarragon, thyme and marjoram

1/2 cup low-sodium beef broth

6 tablespoons creme fraiche

2 teaspoons Worcestershire sauce

8 ounces fettuccine noodles (fettuccine nests preferred), cooked

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the meat with salt and pepper and place in the hot skillet. Sear for 2 minutes, or just until browned, turn and sear the other side for 1 to 2 minutes more. Transfer the meat to a cutting board. Add another tablespoon of olive oil to the skillet and add the sliced onion. Lower the heat to medium and cook until softened, turning occasionally, for about 3 minutes. Add the remaining tablespoon of oil and the sliced mushrooms. Continue cooking until the onion and mushrooms are tender and lightly browned, 3 to 4 minutes. Stir in the port, tarragon, thyme and marjoram and simmer until the liquid is reduced to about 2 tablespoons. Add the beef broth and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the creme fraiche and simmer briefly, until the sauce is bubbly and slightly thickened.

Slice the seared steaks into 1/2-inch slices and add to the sauce. Add the Worcestershire sauce and stir gently to coat the steak with the sauce. Serve the steak and sauce over hot cooked fettuccine. Serves 4.

- Recipes by Jayni Carey

Comments

Use the comment form below to begin a discussion about this content.

Commenting has been disabled for this item.