July Fourth Barbecue With Texas Twist

Tim Love Prepares Red, White And Blue Meal

(CBS)  July Fourth and barbeques go together, so who better to "rustle up" a backyard feast than someone from Texas?

The Saturday Early Show's Chef on a Shoestring this week, Tim Love, is executive chef and owner of "The Lonesome Dove Western Bistro," in Fort Worth. He opened it six years ago. This spring, he opened a second spot in the city, "Duce," which is described as a "Modern European food lounge." Love is opening a second "Lonesome Dove" in New York this fall, and he gives a sneak peak of his unique "urban Western cuisine" Saturday.

That's a tantalizing blend of Spanish, French, German, Asian, Native American, Mexican, and Italian influences that reflect the backgrounds of this country's pioneers.

Love got a special holiday budget of $80 to prepare a three course meal for eight people.

The menu includes Red, White and Blue Endive Salad, Barbecued Chicken, Grilled Bratwurst with Pickled Jalapeno Braised Cabbage, Celery Root and Jicama Slaw, Grilled Spicy Corn, and All-American Berry Shooters.

Love is a self-made chef who, after cooking at a variety of restaurants in the West, opened "The Lonesome Dove."

He wears a cowboy hat in place of a toque, appoints nachos with kangaroo carpaccio, and marries foie gras with chile.

On top of all of that, Love has a son and twin daughters, all under age five! Clearly, he has a lot of energy!

You may recognize Love from his Food Network documentary, "Cowboys on the Trail." The one-hour special was nominated for a James Beard Award this year. The documentary followed Love and his staff on a "trail ride" across the country, stopping in various cities along the way to visit local farmers' markets and prepare dinners benefiting Spoons Across America, a charity that supports children's culinary education.

FOOD FACTS:

Bratwurst: A German sausage made of pork and veal, seasoned with a variety of spices including ginger, nutmeg and coriander or caraway.

Pickling Spices: This is the blend of spices used to make pickles and similar foods. The mix can vary greatly, depending on what brand you buy, but it's easily available in the spices section of supermarkets. Love is using it to make a unique topping for the brats: a spicy version of sauerkraut like the stuff some people put on hot dogs.

Celery Root: Love makes a crispier, spicier version of traditional coleslaw, using celery root and jicama. Celery root is an ugly, knobby, brown vegetable that really is the root of a special type of celery, cultivated specifically for its root. It tastes like a cross between strong celery and parsley. The roots range from the size of an apple to that of a small melon. Choose a relatively small, firm root with a minimum of knobs. You can refrigerate the root for a week; it can be eaten raw or cooked.

Jicama: Another large, bulbous root vegetable that can be eaten both raw and cooked. It has a thin brown skin and white crunchy flesh which is sweet and nutty.

Yuzu Juice: Love uses this in his slaw. It's the juice from a Japanese citrus fruit, similar to a lemon, and can be purchased in a bottle as Asian markets.

For Chef Love's recipes, go to Page 2.

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©MMVI, CBS Broadcasting Inc. All Rights Reserved.

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