Josh Capon got his culinary start cooking for his frat buddies at the University of Maryland.
Now, he's one of the fastest-rising food stars on television, and the executive chef of Manhattan's Lure Fishbar.
Josh, 37, recently served as a judge on the Food Network's "Chopped," and the People's Choice Award at last year's Food and Wine Festival's Burger Bash, hosted by Rachael Ray.
The latest item on his impressive resume? Josh accepted "The Early Show Saturday Edition"'s "Chef on a Shoestring" challenge, and sought to prepare a great three-course fish dinner for four on our meager $40 budget.
"Early Show" Recipes Galore!
Not only that - he was automatically entered in our "How Low Can You Go?" contest. The "Shoestring" chef with the lowest ingredients cost will be invited back at year's-end to whip up our big holiday feast!
White Bean Salad with Sauteed Garlic Shrimp
Poached White Fish with Olives, Tomatoes, White Wine & Lemon
Warm Chocolate and Banana Bread Pudding
Cannellini beans: Large, white Italian kidney beans, available both in dry and canned forms. Cannellini beans are particularly popular in salads and soups. (Source: Epicurious.com)
Halibut: Abundant in northern Pacific and Atlantic waters, this large member of the FLATFISH family can weigh up to half a ton. The norm, however, ranges between 50 and 100 pounds. Considered the finest are the young chicken halibut, which can weigh anywhere from 2 to 10 pounds. Halibut meat is lowfat, white, firm and mild flavored. Fresh halibut is available year-round but most abundant from March to September. Both fresh and frozen halibut is usually marketed in fillets and steaks. It's suitable for almost any manner of preparation. Halibut cheeks are sometimes available in specialty fish markets. (Source: Epicurious.com)
Kalamata olive: An almond-shaped Greek olive (also spelled calamata ) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They're often slit to allow the wine vinegar MARINADE in which they're soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar. (Source: Epicurious.com)
Bread pudding: A simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices. Chopped fruit or nuts also can be added. Bread and butter pudding is made by buttering the bread slices before adding the liquid mixture. Both may be served hot or cold with cream or a dessert sauce. (Source: Epicurious.com)
White Bean Salad with Sauteed Garlic Shrimp
1 can white cannellini beans
1/2 pound 16/20 shrimp
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced red onion
8 basil leaves
1/4 red wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic
Rinse the white beans under cold water. Mix with the carrot, celery, red onion, vinegar, olive oil, and torn basil leaves. Season with salt and pepper and reserve. Chop the garlic and slice the lemon in half.
Peel and devein the shrimp and slice in half lengthwise. Season the shrimp with salt and pepper and saute in a hot pan with olive oil. After 1 minute add the chopped garlic. Lightly toast the garlic and squeeze the lemon in the pan. finish with a teaspoon of butter (optional) and some chopped chives.
To serve, place the white beans in a bowl and top with the warm shrimp, pan juices and all. Garnish with a couple of basil tops and sliced lemon.
Poached Halibut with Tomatoes, Olives, Lemon, Oregano and White Wine
4 6-oz filets Halibut (preferably west coast)
1 cup cherry tomatoes
1 cup pitted kalamata olives (halved)
1 cup white wine
2 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
1/4 cup extra virgin olive oil
Season each Halibut filet with salt and pepper. Place in a baking dish or disposable aluminum pan. Add the halved cherry tomatoes, olives, white wine, juice from one lemon, oregano, thyme, bay leaf and olive oil.
Place in a 375ºF oven for approximately 13-15 minutes until the fish is firm to the touch and the liquid should be simmering. Taste the liquid for seasoning. Finish with chopped chives.
Serve each filet and top with the olives and tomatoes. Garnish with a fresh thyme sprig and a slice of lemon. Serve with mashed potato, rice or orzo.
For more recipes, go to Page 2.
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