Join "Jayni's Kitchen" this week for "Magic of the Vine," with guest Tom Hodge.
Host Jayni Carey and her guest will prepare the following recipes: Chicken Braised in White Wine with Herbs and Garlic, Grilled Beef Tenderloin Filets with Red Wine Sauce and Raspberry-Pinot Noir Sorbet.
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.
Chicken braised in white wine with herbs, garlic
1/3 cup unsalted clarified butter
1 whole chicken, cut into 8 serving pieces
Salt and black pepper
2 tablespoon finely minced shallot
3 medium whole garlic cloves, peeled and smashed
3 sprigs fresh thyme
3 sprigs fresh tarragon
1 1/4 cups dry white wine
To clarify the butter: Dice the unsalted butter and place it in a 1-cup glass measuring cup. Melt the butter in the microwave at 50 percent for 1 minute, 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.
Rinse the chicken pieces in cold water and pat dry with paper towels. Sprinkle with salt and pepper. Heat 3 tablespoons of the clarified butter over medium-high in a large braising pan or skillet with a lid. When hot, place the chicken pieces in the pan. Do not crowd. Brown the chicken on all sides, turning occasionally. Reduce the heat to medium if necessary. Transfer the chicken pieces to a platter.
Pour off all but 2 tablespoons of the pan drippings from the pan. Add the minced shallot and cook over low heat until softened, about 3 minutes. Return the chicken pieces to the pan. Add the garlic cloves and herb sprigs. Pour in the white wine and bring to a simmer over medium-high heat. Cover the pan, reduce the heat to medium-low and maintain a slow, steady simmer, adjusting the heat as needed. After 30 minutes, baste the chicken with the pan juices, cover and continue cooking for 15 to 20 minutes more, until tender. Transfer the chicken pieces to a warm platter and remove the herbs from the pan. To serve, spoon the wine sauce over the chicken. Serves 4 to 6.
- Tom Hodge's wine recommendation: 2005 Greco Di Tufo Dei Feudi, Di San Gregorio.
Grilled beef tenderloin filets with wine sauce
1 cup pecan wood-smoking chips
4 beef tenderloin filets, about 6 ounces each
Salt and black pepper, to taste
Red Wine Sauce:
1 tablespoon unsalted butter
1/4 cup shallot, finely chopped
1/2 cup dry red wine (Cabernet blend)
1/2 cup low-sodium chicken broth
1 tablespoon balsamic vinegar
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tablespoons chilled unsalted butter, diced
Salt and black pepper, to taste
Rosemary and thyme sprigs for garnish
Soak the pecan wood chips in water for 30 minutes. Drain well. While heating up the grill, place the wood chips in the smoker box on a gas grill. If using a charcoal grill, wrap the soaked chips in aluminum foil. Seal tightly to make a foil packet and poke a few holes in the foil to allow the smoke to escape. Place the packet directly on the hot coals.
When the wood chips begin to smoke, brush the tenderloin filets with olive oil and season them with salt and pepper. Place the filets on the grill, cover and grill over high heat on a gas grill, or over hot charcoals, until they are nicely browned on the bottoms, 4 to 5 minutes. Turn the filets over and place them over indirect heat. Cover and grill for 4 to 6 minutes more, or until an inserted thermometer reaches 130 to 135 degrees for medium rare. Place the filets on a warm platter and tent with foil. Let rest for 5 to 10 minutes before serving. Meanwhile, prepare the wine sauce.
Red Wine Sauce: Heat 1 tablespoon of butter in a small saucepan over medium-low heat. Add the chopped shallot and cook until softened, about 3 minutes. Add the red wine, chicken broth, balsamic vinegar, rosemary and thyme. Raise the heat to medium-high and boil gently until the liquid is reduced to 1/4 cup. Strain out the shallots and herbs, and return the sauce to a clean pan. Add the accumulated juices from the grilled tenderloins filets to the sauce. Return to a boil, remove the pan from the heat and quickly whisk in 2 tablespoons of diced butter, a few pieces at a time. Season the sauce with salt and pepper if desired.
To serve, spoon some of the wine sauce over each filet. Garnish with fresh rosemary and thyme sprigs. Serves 4.
- Tom Hodge's wine recommendations: 2005 House Wine (red), Columbia Valley and 1999 Viader Vineyards & Winery Proprietary Red Wine, Napa Valley.
Raspberry-pinot noir sorbet
3 6-ounce cartons fresh red raspberries, rinsed and well-drained
2 tablespoons lemon juice
1 cup sugar
1 cup Pinot Noir wine
Fresh mint leaves for garnish
Place the raspberries in a food processor and blend until smooth. Pour the puree through a fine wire-mesh strainer into a large bowl to remove the seeds. Push the puree through with a rubber spatula. You should have approximately 2 cups of raspberry puree. Pour the puree into a large bowl. Add the lemon juice and whisk in the sugar until dissolved. Stir in the wine. Cover the mixture and refrigerate overnight, or until very cold, below 40 degrees.
Freeze the sorbet in an ice cream freezer according to manufacturer's directions. Transfer the sorbet to a covered container and place in the freezer for at least 3 hours before serving. To serve, scoop the sorbet into dessert glasses or bowls and garnish with mint sprigs. Makes about 1 quart.
- Tom Hodge's wine recommendation for making the sorbet: 2005 Smoking Loon Pinot Noir.
- Recipes by Jayni Carey