Dad's Day Special: Grilled Pizza!
"Barbeque Queen" Elizabeth Karmel Offers "Shoestring" Recipes
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Pizza On The Country Grill
Chef Elizabeth Karmel shows Karyn Bryant some surprisingly tasty recipes for grilling pizza during a hot summer barbecue, a perfect fusion between Italian and Southern-style cuisine.
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Check out recipes and tips from many chefs who accepted our "Chef on a Shoestring" challenge!
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Searching for a new dish? Get cooking with The Early Show's recipe archive.
Well, grilling expert Elizabeth Karmel has the solution, and it's certainly unique! How about - grilled pizza?!
The executive chef at New York's "Hill Country Barbecue" has a new cookbook out called "Pizza on the Grill" (Taunton). It has step-by-step directions for grilling up the perfect pie.
And on The Early Show Saturday, Karmel accepted our "Chef on a Shoestring" challenge of preparing a special Father's Day treat - a three-course meal for four on a budget of only $40.
Menu:
TAKE-HOME TIPS
FOOD FACTS
POLENTA: An Italian version of cornmeal, similar to grits.
PEPPERONI: Pepperoni is a spicy Italian-American variety of dry salami, usually made from pork and beef and sometimes goat, turkey, or even fish. Highly-seasoned with black and red pepper, it is a descendant of the spicy salamis of southern Italy. Though it comes in different sizes, pizza pepperoni is about twice the diameter of regular pepperoni and isn't as dry.
ASPARAGUS: When looking for asparagus at the grocery store, look for firm asparagus stalks with firm deep green or purplish tips. Also, check the bottom of the spears. If they're dried up, chances are they've been sitting around too long. Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. If the spear is less than six inches long, chances are it's already been trimmed for you.
BRIE CHEESE: If necessary, Camembert may be substituted for Brie in equal measures. But, be aware that the Camembert will be stronger in aroma and flavor than the Brie.
For Karmel's recipes, go to Page 2.
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SUCH A WASTE ! PEEL THE STALKS AND COOK THEM! THEY WILL BE TENDER AND YOU WILL GET MORE THAN THEY STATE!
I DO THIS ALL THE TIME! NEXT THEY WILL SAY THROW AWAY THE HEADS! REDICULAS!!!!
$40 too much? No Way!!!
Heck I spend $8 a every morning on my oompa-soy-loompa-half-doompa-da-dee-uber-grande-latte and $20 at lunch for my wild caught salmon and organic baby green salad with 50yr old balsamic vinegar and hand pressed extra virgin olive oil dressing. $40 is NOTHING!
(Alert! You aresafe now .. the sarcasm storm has ended)
This is not a meal for every day. Not everyone in America is overweight and there are clearly many people who need help with healthy nutritional needs.
I am much too underweight due to a rare disease. I need help in nourishing myself. I appreciate these recipes & cooking segments & shows very much.
The health benefits of olive oil are well proven and one dose not need to spend $40 to get the benefits from olive oil. The same for Balsalmic Vinegar.
I love the stuff and pay maybe ?$3/bottle at my local grocery store... The cheap stuff is great and I am sure it has its value in nutrition as well.
I just say - Lighten UP!!! - to those of you who are so synical and "sarcastic" about this segment. I love it and am glad to have the benefits of a "lighter side" of information.
Believe me runningralph - there are plenty of your type of stories plastered all over the news... Please realize that the programs are not focused strictly on you...
There are millions of people out here other than you with their wants & needs that matter just as much...