Pam Anderson, author of "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin), knows the weight-loss struggle firsthand: She's managed to shed 40 pounds - and keep them off for three years and counting.
On The Early Show Saturday, Anderson accepted our "Chef on a Shoestring" challenge and prepared a healthy, delicious three-course meal for four - and tried to do it on our slim budget of ... 40 bucks!
Her menu: Smoked Salmon Tartare, Barbeque Pork Tenderloin, and Double Chocolate Pudding!
To read an excerpt of "The Perfect Recipe for Losing Weight & Eating Great," click here.
Smoked Salmon: Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Most smoked salmon is cold smoked, typically 80ºF. The cold smoking does not cook the fish, resulting in a delicate texture. Hot Smoking "cooks" the salmon, making it less moist, and firmer, with a less delicate taste. It may be eaten like cold smoked salmon, or mixed with salads or pasta.
Capers: Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Fresh caper blossoms are not especially flavorful, but their sharpness increases dramatically after sun-drying and brining in vinegar. The caper is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine.
Pork Tenderloin: As the name implies, this is a very tender cut. It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sautéing, broiling, and quick roasting.
Smoked Salmon Tartare
If you don't want the added calories of a cracker, serve a small mound of the tartare in teaspoons. Whether you enjoy this hors d'oeuvre on a cracker or from a spoon, you can top each bite with a small piece of very thinly sliced lemon, rind and all.
MAKES ABOUT 1 1/3 CUPS, SERVING ABOUT 7
1/8 cup drained capers
4 ounces smoked salmon
1 tablespoons chopped fresh dill
1 tablespoons extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/8 cup finely diced red onion
1 Italian or French baguette (sliced and toasted)
Pulse capers in a food processor until coarsely chopped. Add salmon, dill, oil, and lemon zest and pulse until salmon is finely chopped and tartare is well-mixed.Transfer to a small bowl, stir in red onion, and serve.
38 calories per serving (4-5 teaspoons)
FOR MORE RECIPES, GO TO PAGE 2.