Join “Jayni’s Kitchen” this week for “Vintage Blues and Barbecue.”

Host Jayni Carey and her guests, Kathie and Patrick Nichols, will prepare the following recipes: Garlic Shrimp, Patrick’s Roadhouse Ribs, Grilled Sweet Potato Wedges with Cumin Spice Blend and Smoked Apple Bread Pudding with Chantilly Cream.

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.

Garlic Shrimp

3 pounds jumbo shrimp (11 to 15 count)

Sea salt

3/4 cup extra-virgin olive oil

3/4 cup butter

8 garlic cloves, finely chopped

4 or 5 dried red chili peppers, cut in half, seeds and stem removed

Paprika, to taste

Red pepper flakes, to taste

1 baguette, sliced

Fresh parsley sprigs

Peel and devein the shrimp. Rinse well and pat dry with paper towels. Sprinkle salt on both sides; let stand at room temperature for about 15 minutes.

Heat the oil in a large saute pan or skillet over medium-high heat. Add the butter, and when melted, add the garlic and red chili peppers. Cook, stirring, just until garlic begins to turn golden. (Take care not to overcook the garlic.) Add the shrimp and cook, stirring constantly for about 2 minutes each side, or until the flesh is opaque.

Using a slotted spoon, transfer the shrimp to a large platter, or individual serving dishes, and season with additional salt if needed. Sprinkle the shrimp with paprika and red pepper flakes to taste. Spoon the pan juices over the shrimp. Garnish the plate with parsley sprigs. Serve immediately with a sliced baguette. Serves 6 to 8.

Patrick Nichols: wine recommendation: 2006 Denner Vineyards, Theresa (Roussanne 70 percent, Viognier, 73 percent).

Patrick’s Roadhouse Ribs

BBQ Rub:

1/2 cup raw sugar

1/4 cup brown sugar

1 tablespoon dried thyme

1 teaspoon ground nutmeg

2 teaspoons cayenne pepper

1 tablespoon ground cumin

2 tablespoons chili powder blend

2 tablespoons paprika

2 tablespoons ground black pepper

1/3 cup salt

3 slabs baby back ribs

6 garlic cloves, minced

3 tablespoons onion, minced

3 to 4 good-sized hickory wood chunks and 2 cherry wood chunks (not wood chips), or to taste

Natural lump charcoal

Honey, up to 1 cup

1 quart apple juice

Sweet Baby Ray’s Barbecue sauce, or other honey-based barbecue sauce

BBQ Rub: Combine all ingredients for the rub, mix well and store in an airtight container.

The day before cooking the ribs: Remove the membrane from the backside of the ribs. For 3 slabs of ribs, measure 1 cup of the BBQ Rub and place it in a bowl. Apply the rub, rubbing it into the meat as much as possible. Pat some of the minced garlic and onion onto each slab of ribs. Use about twice as much of the rub on the meaty sides of the slabs as the backsides. Wrap the slabs in aluminum foil and refrigerate overnight. Cover the wood chunks with water and soak overnight.

To cook the ribs: Bring the ribs to room temperature before cooking; allow about 4 hours. Prepare the smoker for indirect cooking. (If using a water pan, pour 2 cups apple juice in it and refill as needed.)

Start the natural lump charcoal fire in the smoker, using enough charcoal to keep the fire going for 4 to 6 hours, depending on your smoker. Once the coals are ash-covered, drain the wood chunks and add them to the coals. Once the wood begins to smoke, place the slabs of ribs on a rib rack. Place the rack in a large disposable aluminum roasting pan and place it in the smoker. Close the lid on the smoker and reduce the heat to 275 degrees by adjusting the flow of air into and out of the smoker. Remember that you can always reduce heat in a smoker, but it’s difficult to increase it, so get the fire hot, then reduce heat by reducing the airflow. Cook the ribs “low and slow” for about 1 hour.

Remove the ribs from the smoker and brush both sides of each slab with honey. Place the ribs back on the rib rack in the pan. Add apple juice to the pan to a depth of about 1-inch. Cover the ribs with a tent of heavy-duty aluminum foil to enclose the ribs and liquid. Return the ribs to the smoker and close the lid. Continue cooking the ribs for about 2 to 3 hours more, until very tender. Refill the apple juice in the pan if needed. If not serving the ribs immediately, wrap them in foil and let stand at room temperature until about 20 minutes before serving.

When ready to serve, bring the temperature of the grill up to 350 degrees by opening the vents or adding fresh charcoal. Brush the ribs with barbecue sauce and place them on the grill rack over direct heat, meaty side down. Cover and grill for 2 to 3 minutes. Turn the ribs over, cover and grill until they sizzle on the surface and are heated throughout. Serves 6 to 8.

Patrick Nichols; wine recommendation: 2004 Adelaida Zinfandel.

Grilled Sweet Potato Wedges with Cumin Spice Blend

4 8-ounce sweet potatoes

Olive oil

Salt, to taste

Cumin Spice Blend:

2 tablespoons toasted cumin seed, coarsely ground

To toast the cumin seed, place the seed in a small skillet over medium heat. Stir or shake the skillet frequently until the cumin seed is lightly browned, 2 to 3 minutes. Remove the seed from the pan and cool. Coarsely grind the seed using a mortar and pestle or grind in a spice grinder.

Smoked Apple Bread Pudding with Chantilly Cream

2 large apples

1/4 cup apple juice

3 large eggs

1 1/4 cups sugar

1 1/2 teaspoons vanilla extract

1 teaspoon nutmeg

1 teaspoon cinnamon

1/4 cup unsalted butter, melted

2 cups milk

5 cups stale bread, cubed

Chantilly Cream:

2/3 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon brandy

1 teaspoon Grand Marnier liqueur

1/4 cup sugar

2 tablespoons sour cream

Using a melon ball cutter or a sharp paring knife, core the apples, leaving the peels on. Shape a large piece of aluminum foil into a pan shape and place the apples on the foil. Add the apple juice and pull the foil up around the apples, leaving a small opening in the top to allow them to smoke. Place the apples in the smoker for one hour. (The apples can be added to the smoker along with the ribs during first step of smoking the ribs.) Cool the apples briefly and dice them into bite-size pieces.

To make the bread pudding, beat the eggs in a large bowl with an electric mixture on high speed until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon and melted butter. Beat on high speed until well-blended. Beat in the milk. Combine the diced, smoked apples with the stale bread cubes. Oil a 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan and add bread cubes and apples. Pour the egg mixture over the bread cubes and let stand for about 45 minutes to allow the bread to absorb the liquid. Occasionally pat the bread down into the liquid.

Place the bread pudding in a 350-degree oven and immediately reduce the heat to 300 degrees. Bake for 40 minutes; then increase the temperature to 425 degrees and bake until the bread pudding is puffy and well-browned, 15 to 20 minutes more. Cool to room temperature before serving.

Chantilly Cream: Chill a medium bowl and electric beaters until very cold. In a large bowl, combine the heavy cream, vanilla, brandy and Grand Marnier. Beat with an electric mixer on medium speed for about 1 minute. Add the sugar and sour cream and beat on medium speed just until soft peaks form, about 3 minutes. Do not over beat.

To serve, carefully remove the bread pudding from the loaf pan and place on a platter. Slice it into thick slices and top with Chantilly Cream. Serves 6 to 8.

– Recipes for Garlic Shrimp, Roadhouse Ribs and Smoked Apple Bread Pudding with Chantilly Cream by Patrick and Kathie Nichols. Recipe for Grilled Sweet Potato Wedges with Cumin Spice Blend by Jayni Carey.