NEW YORK, Aug. 9, 2008
Wine Country Fine Dining, On A Budget
"Chef On A Shoestring" Douglas Keane Tries To Make Fancy Meal For 4 For $40
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Play CBS Video Video Roasted Summer Tri-Tip Feast Owner of the ultra-hip Cyrus restaurant in Sonoma, Calif., Head Chef Douglas Keane creates a "Chef On A Shoestring" summer vegetable medley with a beautiful tri-tip steak all for under $40.
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(www.foodnetwork.com)
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In The Spotlight Chef on a Shoestring Check out recipes and tips from many chefs who accepted our "Chef on a Shoestring" challenge!
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News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
Keane is executive chef and owner of Cyrus restaurant in Sonoma County, the heart of California wine country.
Cyrus has been awarded a two-star Michelin rating, and Keane's been named Chef of the Year by Esquire Magazine.
He prepares exquisite meals every night of the week, and is used to cooking with luxurious ingredients, but can he do it on a budget?
As The Early Show's "Chef on a Shoestring" Saturday, Keane was put to the test. We challenged him to make a fabulous, three-course meal for four with only $40.
California, is an award-winning. As our Chef on a Shoestring, he will make a meal for four, on a budget of 40 dollars.
FOOD FACTS
Tri-Tip Steak: The tri-tip roast or steak (also called a triangle roast) is the 1-1/2 to 2-1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be lower in fat than other cuts. However, it's a bit tough.
Creamed Corn: Creamed corn is a popular side dish in the Midwest that has slowly become a commonplace part of American cuisine. It's an almost soupy version of sweet corn. Creamed corn is partially puréed, releasing the liquid contents of the kernels. Often, butter or mild is added in homemade versions.
Menu: Cucumber Avocado Salad, Tri-Tip Beef with Sweet Corn, and Blueberry, Peach and Ginger Crumble
Take-Home Tips
RECIPES
Chilled Cucumber Avocado and Buttermilk Soup with Mint
6 Cucumbers, chopped (skins left on)
3 Avocados, peeled and pitted
2 cups Yogurt (plain whole milk)
2 cups Buttermilk
½ cup Red Wine Vinegar
2 teaspoons fresh lime juice
2 tablespoons Sugar
1 tablespoon Salt
6 Fresh Mint Leaves, diced small
In a food processor, add cucumbers and avocadoes and blend for two to three minutes. Add rest of ingredients (except mint) and puree until smooth.
Transfer in batches to a blender and puree until very smooth (one to two minutes). Pass through a fine strainer.
Refrigerate for at least two hours or until it is well chilled.
Ladle into bowl and sprinkle with fresh mint just before serving.
FOR MORE OF KEANE'S RECIPES, GO TO PAGE 2.
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- Well, big mouth was back to his old tricks. He just can''t help himself. Talking over someone is glaringly rude, let alone a GUEST on your show! What a shame. I always enjoy this segment when he isn''t hosting it.
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