Sunday, June 25, 2017
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Jayni’s Kitchen

Postcards from Edge of Umbria (Airing week of June 6th)

POSTCARDS FROM THE EDGE OF UMBRIA   Avocado and Tomato Salad 2 avocados 12 ounces cherry tomatoes, halved extra-virgin olive oil 1 lemon salt & black pepper, to taste   Peel and pit the avocados and cut them into 1/2-inch dice. Divide the diced avocado and the tomato halves among …

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In Season: Lite & Delicate (Airing week of June 13th)

Oven-Roasted Scallops with Rosemary-Pink Grapefruit Syrup 1/4 cup peanut or vegetable oil sea salt 12 large sea scallops (2 to 3 ounces each) 1/3 cup all-purpose flour   Pour the oil into a large stainless steel (oven-proof) skillet. Heat over high heat until very hot. Sprinkle the scallops with salt …

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Plant-based & Paleo Recipes (Airing week of June 20th)

PLANT-BASED and PALEO RECIPES   French Green Lentil Salad with Tarragon Vinaigrette   1 cup French green lentils 1 quarter of small onion 1 half small bay leaf   Tarragon Vinaigrette: 3 tablespoons red wine vinegar ¼ teaspoon salt 1/8 teaspoon black pepper 3 tablespoons extra-virgin olive oil 1 tablespoon …

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Jayni’s Tour de France (Airing week of June 27th)

Pipérade 3 tablespoons extra-virgin olive oil 2/3 cup onion, cut into small dice 1/2 cup green bell pepper, cut into small dice 1/2 cup sweet red pepper, cut into small dice 2 tablespoons Anaheim pepper, cut into small dice, or 2 tablespoons canned green chilies, diced 1 large garlic clove, …

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Asian Wraps with Chef Nancy Stark (Airing week of 5/23/17)

ASIAN WRAPS with Chef Nancy Stark   Fresh Vietnamese Spring Rolls with Peanut Dipping Sauce   6 ounces thin rice stick noodles   1 ½ heads Boston or other soft lettuce, washed and dried ¾ pound large shrimp, poached in water and cooled   2 carrots, shredded or grated ¾ …

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Best of the Breast (Airing week of 5/16/17)

CHICKEN: BEST OF THE BREAST   Sautéed Chicken Breasts with Orange-Tarragon Sauce 4 6-ounce boneless, skinless chicken breast halves salt & black pepper, to taste 3 tablespoons butter   Orange-Tarragon Sauce: 3 tablespoons finely chopped shallots 1 tablespoon orange zest 1 cup fresh-squeezed orange juice (blood oranges preferred) 1 tablespoon …

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Best of Brooklyn (Airing week of 5/9/17)

THE BEST OF BROOKLYN: John Bellome’s Italian Recipes   Arugula and Pear Salad one 5-ounce bag baby arugula, rinsed and drained 1/2 red onion, thinly sliced 1/4 to 1/3 cup extra-virgin olive oil, to taste juice of 1/2 lemon (about 2 tablespoons) salt & black pepper, to taste   1 …

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Derby Delights With Rozi Stone (Airing week of 5/2/17)

Country Ham Country ham is a dry-cured ham that is aged over a much longer period of time than the more common wet-cured ham. The salty, well-seasoned and firm flesh makes the country ham unique. A traditional favorite of the South, the most famous country-cured hams come from Kentucky, Georgia, …

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Seaside Favorites From FL Gulf Coast (Airing week of 4/25/17)

Recipes for Butter Baked Group with Key Lime Juice, Fried Shrimp with Cocktail Sauce, Southern Style Coleslaw, Hushpuppies with Sweet Corn and Jalapeno Pepper and Key Lime Pie with Blueberry Coulis. Butter Baked Grouper with Key Lime Juice 1/3 cup butter, cut up 1 to 1 1/2 pound grouper fillet, …

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