"Splurge" Meals, For A Steal!

Katie Lee Joel With Recipes To Let You Eat Like Royalty On Real-World Budget

(CBS) 

RECIPES

SPLURGE: Lobster Salad

1 pound cooked lobster meat, cut into chunks (about 4 cups)
Juice of 1 lemon (about 2 tablespoons)
1/2 cup mayonnaise
1 celery stalk, finely diced
2 tablespoons minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Toss all ingredients in a medium bowl until combined. Serve on a bed of greens, on a hot dog bun, or with tomato aspic.

STEAL: Lobster Salad with Shrimp

1/2 pound cooked lobster meat, cut into chunks
1/2 pound cooked shrimp, diced
Juice of 1 lemon (about 2 tablespoons)
1/2 cup mayonnaise
1 celery stalk, finely diced
2 Tablespoons fresh chives, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Toss all ingredients in a medium bowl until combined. Serve on a bed of greens or on a hot dog bun.

FILET MIGNON VS SKIRT STEAK

SPLURGE: Bacon-wrapped Filet Mignon

4 beef tenderloin filets, about 1-1/2inches thick
4 slices bacon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat grill. Season each steak with salt and pepper on both sides. Wrap each filet with a slice of bacon and secure with kitchen twine. Grill to desired doneness (about 6-7 minutes on each side for medium rare).

STEAL: Billy Joel's Skirt Steaks

These can be sliced and served on flour tortillas with sauteed onions and green peppers, like fajitas.

1/2 cup fresh lime juice (about 6 limes)
1/2 cup olive oil
8 garlic cloves, finely minced
1-1/2 ounces anchovy paste (about 2½ tablespoons)
2 teaspoons freshly ground black pepper
2 pounds skirt steak
Fresh cilantro

In a mixing bowl, whisk together the lime juice, olive oil, garlic, anchovy paste, and pepper until emulsified. Place the skirt steaks in a large, re-sealable plastic bag or shallow container and cover with marinade. Marinate in the refrigerator for 4 to 6 hours, or up to overnight.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cook the steaks to desired degree of doneness (They're best served medium-rare). Cut on the diagonal and serve garnished with fresh cilantro.

ISLAND SPICE SALMON VS. SALMON CAKES WITH PINEAPPLE SALSA

SPLURGE: Island Spice Salmon

4 salmon fillets, 1/2 pound each
2 cups pineapple juice
1/2 cup dark brown sugar
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper

Place the salmon in a shallow dish. Pour pineapple juice over the fish. Cover and marinate in the refrigerator for at least 1 hour, but no more than 3 hours.

Preheat the oven to 425°F. Line a baking sheet with foil.

In a small bowl, mix together the brown sugar, chili powder, cumin, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Remove salmon from the marinade and discard the juice. Put salmon on the baking sheet. Season the fish with salt and pepper. Evenly distribute sugar spice mixture all over the top of the fish.

Bake for 10 to 20 minutes, depending on thickness, until the fish is cooked to the desired doneness.

STEAL: Salmon Cakes with Pineapple Salsa

2 (14 ounce) cans boneless, skinless salmon
1 egg, lightly beaten
1/3 cup unseasoned breadcrumbs
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 Tablespoons scallions, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil

Pineapple Salsa:
1/2 cup pineapple, diced
1 roma tomato, diced
1/2 jalapeno, seeds removed (if desired), minced
1 Tablespoon cilantro, minced
1 teaspoon brown sugar
Salt and pepper

In a medium bowl, combine salmon, egg, breadcrumbs, chili powder, cumin, coriander, scallions, salt, and pepper. Use your hands to form 4 patties, about an inch thick. Place a parchment lined baking sheet and refrigerate about 20 minutes.

Heat oil in a medium skillet over medium high heat. Add patties and cook 3-4 minutes on each side, until golden brown. Serve with pineapple salsa.

For pineapple salsa, combine all ingredients.

SANGRIA:

STRETCHING THE DOLLAR: White Sangria

2 bottles white wine
2 cups of club soda
1/2 cup Cointreau
1/4 cup superfine sugar
1 lemon, unpeeled and thinly sliced
1 lime, unpeeled and thinly sliced
1 apple, unpeeled and sliced
1 peach, unpeeled and sliced
1/2 cup raspberries

In a large pitcher, combine wine, soda, Cointreau, and sugar, stirring until sugar is completely dissolved. Add fruit and serve over ice.

[brendabear-2009]

Are you serious? Even at the "steal" prices, that''s to much for us. We''ll have to stick with the food pantry for like hamburger and hot dogs.
Let''s get real people, we''re in a crisis.

[naturluvr]

Brenda, the food pantry is where I got my canned salmon and just made these salmon cakes. I've never gotten burgers and dogs from the food pantry, just the buns to put them on. These are good recipes. If you really want to save money and eat healthier, ditch the ground beef and get a 1 lb. tube of frozen ground turkey from Walmart or Publix for around $1.50. Buy a whole chicken and cook/cut it up yourself. Eat more beans. It is possible if you're careful to eat a mix of higher quality foods with lower-priced ones. You just have to plan and prep.

[brendabear-2009]

Well eveb those "steal" prices are to much for us. We''ll have to saty with the hot dogs and hamburgers, if we can get then from the food pantry.

[sjw1253]

These recipes all sound great to me...

I will definietly try them.

Regarding the printing of the recipes... It is a very easy "cut & paste" if you only want one or two...

Give it a try.

[jimmbeard]

you need to change the format of the recipes I only wanted the one of the recipes but the way you have it you have to print all of them plus the story. I already heard the storywhy would I want to print it you need to change it wher you could just print the recipes that you want

[nonnyjudy]

On this show, Kathy Lee Joel said "all canned salmon is wild salmon". SO NOT TRUE! Read labels... often it is stated "farmed salmon".