Join Jayni Carey for a trip to Brandon Woods Senior Living Community at Alvamar on the next “Jayni’s Kitchen,” airing at 6:30 p.m. Tuesday on Sunflower Broadband Channel 6. Chefs Joe Shull and Garret Gerstenecker will prepare some of the residents’ favorite recipes. Resident Minerva Baker will invite us into her kitchen at her Brandon Woods apartment.
On the menu: Cheesy Ham and Potato Soup; Mahi Mahi Salad with Fried Potato Strings and Raspberry Dressing; Pasta with Broccoli and Grilled Chicken with Tomato Cream Sauce; Minerva Baker's Artichoke Chicken Casserole.
Grilled Mahi Mahi Salad with Fried Potato Strings and Raspberry Dressing
6 ounces fresh red raspberries
2 tablespoons red wine vinegar
2 tablespoons sugar
1/3 cup water
2 teaspoons lemon juice
4 mahi mahi fillets, about 5 ounces each
Salt and black pepper, to taste
1 large russet potato
1 cup all-purpose flour
1 tablespoon seasoned salt
1 tablespoon black pepper
3 cups vegetable or peanut oil, for frying
5 ounces spring lettuce mix, rinsed and drained
Lemon slices or wedges for garnish
Raspberry Dressing: Combine all ingredients for the dressing in a medium saucepan and bring to boil over medium-high heat. Cook for about 1 minute, just until the raspberries begin to break down. Remove the pan from heat. Pour the dressing into a container and cool in the refrigerator for about 15 minutes.
To grill the mahi mahi: Season the fillets with salt and pepper and rub with olive oil. Grill over medium-high to high heat on a gas grill, or over medium-hot to hot charcoals for 3 to 5 minutes each side, or until the fish flakes easily when pierced with a knife.
Potato Strings: Peel and finely julienne the potato by hand, or use a mandolin slicer. Place the flour in a shallow bowl and add the seasoned salt and pepper. Crack the eggs into a bowl and beat them. Heat the oil in a large, heavy pan over medium-high to high heat until it reaches a temperature of 325 degrees. Dredge the potato strings through the flour and dip them into the beaten egg. Dredge the potatoes back through the flour and carefully lower them into the hot oil. Stir gently with stainless steel tongs to prevent sticking and fry until golden brown. Remove the potato strings with a slotted spoon and place them on paper towels to drain.
To assemble the salads, place some of the spring mix on four dinner plates. Top each with a fish fillet. Drizzle with the Raspberry Dressing and place the Potato Strings on top. Garnish with lemon wedges. Serves 4.
Option for pan-searing the mahi mahi: Season the fillets with salt and pepper. Heat 2 to 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the fillets and cook for 3 to 5 minutes each side, or until the fish flakes easily when pierced with a knife.
— Recipe by Chef Garret Gerstenecker, Woodlands Restaurant, Brandon Woods at Alvamar.
Artichoke Chicken Casserole
6 ounces fettuccini, broken, cooked and drained
11/2 pounds cooked chicken breasts, sliced or chopped
4 carrots, peeled, sliced and steamed
1 14-ounce can artichoke hearts packed in water, drained and quartered
Salt and black pepper, to taste
1/3 cup butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1/3 cup dry white wine
6 green onions, sliced
2 cups grated cheddar cheese
2 cups grated Swiss cheese
1/4 cup grated Parmesan cheese
1/2 cup dried breadcrumbs
1 tablespoon dried thyme
2 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
Place the cooked pasta in the bottom of a 13-by-9-inch baking dish. Arrange the chicken, carrots and quartered artichokes on top. Season with salt and pepper.
In a small saucepan, melt the butter over low heat. Blend in the flour and cook for 2 minutes, stirring constantly. Slowly add the chicken broth. Raise the heat to medium and stir until the mixture is thick and bubbly. Remove the pan from the heat and add the wine, green onions, cheddar cheese, Swiss cheese and 1/4 cup Parmesan cheese.
Pour the cheese sauce over the pasta, chicken and vegetables.
Topping: Combine the breadcrumbs, thyme and 2 tablespoons Parmesan cheese. Sprinkle evenly over the casserole.
Bake, uncovered, in a 350-degree oven for 20 to 24 minutes. Remove the casserole from the oven and garnish with minced parsley. Serves 8.
— Recipe by Minerva Baker, Brandon Woods Resident.
See recipes for Cheesy Ham and Potato Soup and Pasta with Broccoli and Grilled Chicken with Tomato Cream Sauce online at http://freestatestudios.com/shows/jaynis-kitchen.