California source

Join “Jayni’s Kitchen” this week for “California (part two): Food & Wine of Paso Robles.”

Host Jayni Carey will prepare the following recipes: Abalone Steaks with Apricot Beurre Blanc, Oven-Roasted Halibut with Green Olive Butter and Ratatouille and Goat Cheese Tart with Salad Greens. The last recipe can be found 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.

Abalone steaks with apricot beurre blanc

  • 2 cups unsalted butter, clarified

Apricot Beurre Blanc:

  • 1 cup dry white wine
  • 1/2 cup apricot jam
  • 4 to 6 tablespoons chilled unsalted butter, cubed
  • 2 egg whites
  • 1 to 2 cups Panko breadcrumbs (Japanese-style breadcrumbs)
  • 1 pound tenderized abalone steaks (16 1-ounce steaks)

To make clarified butter, dice the unsalted butter and place it in a 4-cup glass measuring cup. Melt the butter in the microwave at 50 percent for 1 to 2 minutes, or until completely melted. Do not stir. Let the butter stand at room temperature for about 10 minutes, or until the butter separates and the milk solids sink to the bottom of the cup. Using a small spoon, skim the foam off the top and discard. Slowly pour the clarified butter (the clear golden liquid) into a clean container and discard the accumulated milk solids.

Apricot Beurre Blanc: Combine the white wine and apricot jam in a small saucepan and simmer over medium-high heat, stirring occasionally, until the mixture is reduced to a thick glaze, 8 to 10 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the cubed butter, a few cubes at a time, until incorporated. Taste, and whisk in remaining 2 tablespoons of butter if desired. Keep the sauce warm over a pan of warm water (heat turned off).

Place the egg whites in a shallow bowl and beat with a wire whisk until slightly foamy. Place the Panko breadcrumbs on a plate. Pre-heat a large skillet over medium-high to high heat. Dip the abalone steaks in the egg whites, then coat both sides with the breadcrumbs. Pour enough clarified butter (approximately 3 to 4 tablespoons) into the pre-heated skillet to cover the bottom. Place a few of the steaks in the skillet (do not crowd) and cook them for 45 seconds to 1 minute on each side, until lightly browned. (Do not over cook, or the abalone will become tough.) Transfer the cooked abalone to a warm platter. Using paper towels, wipe the hot skillet clean between batches.

Arrange the abalone steaks on plates decorated with abalone shells. Drizzle the Apricot Beurre Blanc over the abalone. Makes 4 main courses, or 8 first courses.

Wine Recommendations: 2004 Treana Viognier and 2005 Denner Viognier.

Oven-roasted halibut with green olive butter

  • 4 8-ounce halibut steaks
  • 2 tablespoons peanut or canola oil
  • 1/3 cup all-purpose flour
  • Sea salt, to taste

Green Olive Butter:

  • 1/4 cup (1 ounce) pimento-stuffed Spanish olives, drained
  • 6 tablespoons unsalted butter, cubed
  • 1 teaspoon capers, rinsed and drained
  • 2 teaspoon lemon zest
  • 4 lemon wedges

Using a sharp knife, remove the skin from the halibut steaks, if desired. Rinse them briefly in cold water and pat completely dry with paper towels. Heat the oil over medium-high heat in a large stainless steel (oven-proof) skillet. When the oil is very hot, dust the halibut steaks lightly with flour and place them in the skillet. Cook for 2 minutes, or just until lightly browned. Turn the halibut over, season with salt and immediately place the skillet in a 500-degree oven. Roast for 4 to 6 minutes, or until the fish flakes easily when pierced with a fork. While the fish is roasting, prepare the Green Olive Butter.

Green Olive Butter: Place the olives on paper towels, drain and pat dry. Place the cubed butter in a mini food processor and pulse to blend. Add the olives, capers and lemon zest and pulse a few times until the olives are finely chopped and the mixture is well-combined. Transfer the olive butter to a small bowl.

To serve, top each halibut steak with some of the Green Olive Butter and garnish with lemon wedges.

Option: The olive butter may be made by hand. Place the butter in a shallow bowl. Finely chop the olives and coarsely chop the capers and add to the butter along with the lemon zest. Blend the ingredients using a fork.

Wine Recommendations: 2004 Tablas Creek Roussanne and 2006 Pipestone Grenache Rose.