Asian menu spices up new ‘Jayni’s Kitchen’
Join “Jayni’s Kitchen” this week for “Asian-Lite Spring Menu.”
Host Jayni Carey and her guest, Chef Tim Quillin will prepare the following recipes: Diver Scallops with Jicama Citrus Salad, Seared Halibut with Cilantro Lemon Grass Broth and Sauteed Vegetables, and Apricot Sake 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.
Diver Scallops with Jicama Citrus Salad
Jicama Citrus Salad:
2-inch piece fresh ginger
1/4 cup rice vinegar
3 tablespoons mirin
2 limes, juiced
1 large jicama, peeled and cut into matchsticks
1/2 red onion, thinly sliced
1 bunch green onions (green tops only), chopped
1/2 cup cilantro leaves, stemmed
Kosher salt and pepper, to taste
4 large sea scallops (diver caught or dry pack)
1 tablespoon vegetable oil
Jicama Citrus Salad: Using a sharp paring knife, cut the tops and bottoms off the oranges. Place each orange on a cutting surface with a cut side down and cut off the peeling using a downward motion. Remove both the peel and the white membrane. Next, cut between the membrane and remove the orange segments. Place them in a large bowl. When finished, squeeze the remaining juice from the membrane over the bowl. Peel the ginger and grate it into the bowl of oranges. Add the rice vinegar, mirin and lime juice. Add the jicama, red onion, green onions and cilantro. Toss to coat and season with salt and pepper.
Pat the scallops dry and season them with salt and pepper. Heat an oven-proof skillet over medium-high heat and, when hot, add 1 tablespoon of vegetable oil. Place the scallops in the skillet and sear them until golden brown on one side, about 2 minutes. Turn them over and place the skillet in a 400-degree oven. Roast the scallops for 2 to 5 minutes, until cooked through.
To serve, divide the salad among four salad plates. Place a scallop on top of each salad. Serves 4.
Mirin is a low-alcohol Japanese sweet rice wine and is available in Japanese or Asian markets, or the international section of some supermarkets.
Halibut with Cilantro Lemon Grass Broth
1 zucchini, cut into matchsticks
1 yellow squash, cut into matchsticks
1 red bell pepper, seeded and thinly sliced
Lemon Grass Broth:
1 lemon grass stalk
1 jalapeÃ±o pepper or Thai chile pepper
1 large shallot
4 garlic cloves
1-inch piece fresh ginger
3 cups chicken broth
1 lime, juiced
4 bunches cilantro, rinsed (do not remove rubber bands that secure the bunches)
4 6-ounce halibut fillets, skins removed
Salt and black pepper, to taste
2 tablespoons vegetable oil, divided
1/4 cup unsalted butter, cut into chunks (room temperature)
Prepare the zucchini, yellow squash and bell pepper as directed and set aside.
Lemon Grass Broth: Remove the tough outer layer of the lemon grass stalk and discard. Using a sharp knife, cut the lemon grass into thin slices (about 1/2 cup) and place in a large saucepan. Roughly chop the jalapeÃ±o or Thai chile pepper (remove the seeds and membrane if you don’t want a spicy broth). Thinly slice the shallot, garlic and ginger and place in the saucepan. Add the chicken broth and lime juice and bring the mixture to a boil over high heat. Dip the cilantro bunches into the boiling broth very briefly, drain, and place them in ice water. (This will help the cilantro retain a bright green color.) Reduce the heat to medium-low and simmer the lemon grass broth for 10 minutes. Remove the broth from the heat and strain, reserving the liquid. Set aside.
Cilantro Juice: Squeeze out as much water from the cilantro as possible and rough-chop it down to the rubber band. Place the cilantro in a blender with nearly half the volume of cold water (about 1/2 cup). Blend until the mixture is very green in color and smooth. (Do not overblend as the cilantro will eventually turn brown from the heat of the blender.) Strain the mixture into a bowl through a fine wire-mesh strainer or cheesecloth. Squeeze out as much liquid as possible by pushing it through with a rubber spatula or back of a large spoon. The cilantro juice should be very green. Discard the solids and set the cilantro juice aside.
Pat the halibut fillets dry and season them with salt and pepper. Heat an oven-proof skillet over medium-high and when hot, add 1 tablespoon of vegetable oil. Place the halibut fillets in the skillet and sear until golden brown on one side, 1 to 2 minutes. Turn the fillets over and place the skillet in a 400-degree oven. Roast for 2 to 5 minutes, depending on thickness of the fillets.
While the halibut is in the oven, heat an oven-proof skillet over medium-high and when hot, add 1 tablespoon of vegetable oil. Saute the zucchini, yellow squash and bell pepper until tender-crisp. Season the vegetables with salt and pepper.
To serve, arrange the cooked vegetables in little piles in the center of four large, shallow bowls or high-sided plates. (This dish has a brothy consistency.) Return the skillet to the heat and add the lemon grass broth. Bring to a boil over medium-high heat and add the cilantro juice just long to warm it. Remove the pan from the heat, add the chunks of butter and swirl it in to melt. Season the sauce with salt and pepper and drizzle it around the vegetables. Place the cooked halibut fillets on top of vegetables and serve. Serves 4.
Apricot Sake Sorbet
2 pounds ripe apricots
1 cup sake
1 cup sugar
1/2 lemon, juiced
Cut the apricots in half, remove the stones and place them in a medium saucepan. Add the sake and sugar. Bring the mixture to a boil over medium heat and cook until the apricots are soft and falling apart, 8 to 10 minutes.
Puree the apricot mixture to a fine texture using an immersion blender, or a blender. (If using a blender, let the mixture cool to warm before blending.) Pour the mixture into a bowl. Cover and refrigerate for at least 4 hours, or overnight, until well-chilled. Add the lemon juice and freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Makes 1 quart.