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Archive for Wednesday, February 6, 2008

Jayni Carey cooks romantic dinner for 2

February 6, 2008

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Join "Jayni's Kitchen" this week for "Two's Company."

Host Jayni Carey will prepare the following recipes: Snow Crab Claws and Shrimp with Mustard-Dill Dipping Sauce, Fennel-Roasted Pork Loin with Plum Sauce, Baby Broccoli with Garlic and Red Pepper, Roasted Fingerling Potatoes and Individual Chocolate Souffles.

A new show airs at 6:30 p.m. Tuesdays 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.

Snow Craw Claws & Shrimp with Mustard-Dill Dipping Sauce

Mustard-Dill Dipping Sauce:

1/2 cup mayonnaise

4 teaspoons Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon dried dill weed

6 cooked snow crab claws

6 to 8 medium to large cooked shrimp

Mustard-Dill Dipping Sauce: In a small bowl, combine all ingredients for the dipping sauce.

Pour the dipping sauce into a small decorative bowl. Arrange the crab claws and shrimp in or around the bowl. Cover and chill until ready to serve. Serves 2.

Fennel-Roasted Pork Loin with Plum Sauce

1 1/2 pound (approx.) center cut boneless pork loin filet, fat removed

salt & black pepper

2 teaspoons fennel seed

1 tablespoon canola or vegetable oil

2 tablespoons red wine (Pinot Noir or other fruity, dry red wine)

Plum Sauce:

1 tablespoon unsalted butter

2 medium plums, firm but ripe

2 tablespoons plus 1 teaspoon sugar

1/4 cup red wine (Pinot Noir or other fruity, dry red wine)

reserved pork drippings

Pre-heat the oven to 400 degrees. Place the pork loin on a plastic cutting board and season with salt and pepper. Coarsely crush the fennel seed with a mortar and pestle, or in a spice grinder. Press the fennel evenly into the meat. Heat the oil in a stainless steel (oven-proof) skillet over medium heat. When hot, add the pork loin and brown on both sides, about 6 to 8 minutes total.

Place the skillet with the pork loin in the pre-heated oven. Roast for 20 to 25 minutes, until the internal temperature reaches 145 degrees for medium-well, or until desired doneness is achieved. Transfer the pork from the skillet (reserve the drippings) to a cutting board and tent with aluminum foil. (The temperature will continue to rise while the pork loin rests.) Add 2 tablespoons of red wine to the skillet drippings and simmer over medium heat, scraping up the browned bits, until the liquid is reduced to about 1 tablespoon. Pour the drippings through a fine wire-mesh strainer and reserve to add to the plum sauce.

Plum Sauce: Wash the plums, cut in half and remove the stones. Cut the plums into 1/2-inch dice. In a small saucepan, melt the butter over medium-low heat. Add the diced plums and sugar. Cook, stirring occasionally for 3 minutes, or until the sugar is dissolved and the plums begin to give up their juices. Stir in the wine. Simmer the mixture for about 5 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Stir the reserved pan drippings into the plum sauce and simmer for about 30 seconds more.

To serve, slice the pork loin into 1/2-inch slices. Serve the Plum Sauce over the pork. Serves 4.

Roasted Fingerling Potatoes

6 to 8 ounces Russian Banana fingerling potatoes, rinsed and dried

2 tablespoons extra-virgin olive oil

sea salt

Place the potatoes in a bowl. Drizzle them with olive oil and season with sea salt. Toss to coat. Pour the potatoes into a small, shallow baking dish and roast them in a 400 degree oven for 25 to 30 minutes, until tender. Turn once or twice during cooking. Serves 2 or 3.

Baby Broccoli with Garlic and Red Pepper

8 ounces baby broccoli*, rinsed

2 tablespoons extra-virgin olive oil

2 whole garlic cloves, smashed

pinch crushed red pepper flakes

salt

Bring a pot of water to a boil over high heat. Add the baby broccoli and cook for 2 to 3 minutes, until tender-crisp. Remove the baby broccoli from the boiling water and transfer to a bowl of ice water. When cool, drain well and pat dry with paper towels.

Heat the olive oil in a skillet over medium-low heat. Add the smashed garlic cloves and cook for about 3 minutes to flavor the oil. When the garlic is lightly browned, remove and discard. Raise the heat to medium, add the baby broccoli, and a pinch of crushed red pepper. Cook the broccoli for about 2 minutes, turning to coat with the oil. Season with salt. Serves 4.

*Baby Broccoli, also called aspiration or broccolini, is a naturally-occurring cross between broccoli and Chinese kale.

Individual Chocolate Souffles for Two

1 teaspoon unsalted butter, softened

1 teaspoon sugar

2 tablespoons unsweetened cocoa (high quality cocoa such as Callebaut Extra Brute or Valrhona preferred)

1/4 cup sugar

1 1/2 teaspoons all-purpose flour

1/2 cup whole milk

1 tablespoon unsalted butter, cubed

1 egg yolk

1/4 teaspoon vanilla extract

1 large egg white

1/8 teaspoon cream of tartar

1 tablespoon sugar

2 teaspoons powdered sugar

Coat two 1-cup ramekins with the softened butter and sprinkle each with 1/2 teaspoon of sugar. Set aside.

In a small saucepan, combine the cocoa, 1/4 cup of sugar and flour. Stir in the milk and 1 tablespoon of unsalted butter. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove the pan from the heat and cool the mixture to room temperature, 20 to 30 minutes. Stir in the egg yolk and vanilla extract.

Place the egg white and cream of tartar in a mixing bowl and beat with an electric mixer on high speed until soft peaks form. Continue beating and gradually add 1 tablespoon of sugar. Beat until stiff, shiny peaks form. Stir about one-fourth of the beaten egg white into the chocolate mixture, then add the chocolate mixture to the remaining beaten egg white and gently fold together.

Spoon the chocolate mixture evenly into the two prepared ramekins, about 3/4-inch from the rims. Place the souffles on a baking sheet and bake them in a 375 degrees oven for 15 minutes, or until the souffles have fully risen. Open the oven and gently pull out the baking rack. Dust each souffle with powdered sugar and bake for 2 to 3 minutes more. The souffles are done when the tops jiggle slightly when very gently shaken. Serve immediately. Serves 2.

Tip: The souffles may be prepared several hours ahead; cover and refrigerate until ready to bake. Set them out of the refrigerator while the oven is pre-heating and bake slightly longer, 20 to 22 minutes total.

Recipes by Jayni Carey ©Copyright, 2007.

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