NEW YORK, Feb. 28, 2009
Southern-Style Brunch, On A Shoestring
Georgia Chef Scott Peacock Tries To Cook One Up On Budget Of Only $35
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Play CBS Video Video Classic Brunch, Southern Style Scott Peacock, executive chef at Watershed Restaurant in, Georgia shows Erica Hill a tasty biscuit recipe and much more as he creates a three-course-brunch menu for four people for just $35.
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Country Baked Ham and Eggs with Buttermilk Biscuits, prepared by Scott Peacock, executive chef of the Watershed restaurant in Decatur, Ga., on "The Early Show." (CBS)
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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"!
On The Early Show Saturday Edition, Scott Peacock, executive chef of the Watershed restaurant in Decatur, Ga., accepted our "Chef on a Shoestring" challenge of making a scrumptious, three-course brunch on a recession-busting, slender budget of $35.
He also threw his chef's hat into our "How Low Can You Go?" competition: The "shoestring" chef whose total cost is lowest gets to return to make our blowout holiday meal at the end of the year!
Peacock's customers line up for his shrimp and grits, not to mention his famous buttermilk pancakes. His vision of Southern cuisine emphasizes fresh, seasonal, regionally-grown ingredients.
Peacock's menu Saturday included:
FOOD FACTS:
Country ham, or Virginia ham, is a variety of cured ham from the United States, associated with the South. It's typically very salty in taste.
Pecans contain more antioxidants than any other nut, including walnuts and almonds. Georgia leads the nation in pecan production, and has since the late 1800s.
RECIPES:
Southern Ambrosia
INGREDIENTS:
1/2 cup grated fresh coconut
4 large navel oranges
2 teaspoons sugar
Pinch of kosher or sea salt
1 tablespoon cream Sherry
DIRECTIONS:
Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
Gently toss oranges with coconut, sugar, salt, and sherry. Chill, covered, at least 1 hour.
Eggs Baked With Spinach, Cream and Country Ham
INGREDIENTS:
1/4 cup thinly sliced country ham, finely chopped
3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
METHOD:
Preheat oven to 350°F with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, and then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
Drain spinach in a colander, pressing to remove excess liquid, and then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving.
Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes.
Serve with warm buttermilk biscuits.
To see more of Peacock's recipes, go to Page 2.
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More From Chef On A Shoestring
Add a Comment See all 16 Comments
- where exactly is/was the link to watch the Behind=the-scenes live cam?
- Reply to this comment
- Maybe you should have "Depression Cooking With Clara." Clara Cannucciari is the master of depression era cooking! She's 93, tells stories of the Depression, and cooks meals for 4 on a shoe string of 5 bucks. Beat that, Chefs. http://www.youtube.com/user/DepressionCooking
Though I did look for lentils and I thought they were pricey at our local Safeway. I thought they should sell for like a buck fifty, but they were 2.99 - Reply to this comment
- These segments remind me of $40 a day where RR goes on vacation and spends a meager $40 a day on food. Ridiculous.
Credibility2, My sentiments exactly, but I would attribute this recession/crash to Clinton era everyone deserves a loan Fannie Mae; so give it to them... Well, look where it's got us. Now that "stimulus" package is supposed to stimulate something, not sure what, maybe their own egos and agenda as it is filled with earmarks of nonsense. - Reply to this comment
- How can it be "Southern" without grits? I thought grits were pretty cheap, too.
- Reply to this comment
- Wow, loved the Scott Peacock segment. Real Southern food is a great idea for the Recession. Can't wait to get him back for Holiday meal, when we will really need an inexpensive American meal. And thanks for the extra recipes.
- Reply to this comment
- I can feed four adults that same meal for about $10 less when buying it here in Tennessee. Food prices in New York are outrageous! Ya'all should move.
- Reply to this comment
- Southerners on a budget do not eat out, and, when we eat breakfast, we do not eat spinach.
Also, ambrosia consists of navel oranges (or oranges) and cocoanut soaked for at least an hour in sugar.
The prices down here may be lower but the salaries are lower also. As to prices, the price of milk is $1.00 higher than in the midwestas are several other items.
Pecans, contrary to unpopular belief, is pronounced with the emphasis on the second syllable and a 'hard a.' The most popular pecan comes from south Mississippi - the BASS pecan and is very reasonably priced. The crop this past fall was plentiful and the meat is delicious.
I also saw a recipe from the far northeast for a depression meal. A depression breakfast in a southern "city" consisted of cornbread and syrup. A typical school lunch was a baked sweet potato with a hole in the top and syrup poured in it. If you qualified, you received a free pint of milk wo go with your lunch. (half-pint)
We were all poor in those GOOD OLE DAYS! - Reply to this comment
- credibility2...
$35. for a cheap brunch is a sin.
Only the intitled elite would consider that cheap for ham and eggs.
Whats a medium price $85. ???
The republicans put everyones head up their behind...that's what irritates me. - Reply to this comment
- These recipeslook delish - can't wait to try. The segment it self is so frustrating to watch, though, Erica now seems to be challenging Chris now to see which host can talk over the guest judge more and interrupt repeatedly.
- Reply to this comment
- sockpuppedt4: exactly what is your problem that you're so enraged with this segment and the budget? Prices in the NYC area are probably higher than the area you come from. I know for fact that in my area when a family of four, for example, goes out to McD's or Popyeyes, or any other sub-standard food pits, that they often spend a lot more. The segment is meant to give people who are new to the concept of actually preparing their own meals and cooking them in their own kitchens, versus always getting prepared or pre-packaged food, then microwaving it (oooo, this is real cooking now isn't it?), or again, buying fastfood (oooo, this is really good food?).
- Reply to this comment
- A recession-busting, slender budget of $35. ???
This is exactly the foaming at the mouth for a buck, elitist, religion using, Bush/Cheney Republican, tear America down and leave it for dead, lusting greed thinking that has ruined our country.
$35. for that shinola? Absurd. Get a real life. You all must have bumbed your pea brains while ballroom dancing. - Reply to this comment
- Unfortunately, your e-mail address sat@cbsnews.com bounced this morning.
RE:
I am Very Confused!
Is It:
Warm Georgia Pecan Apple Pie or
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546.shtml
Warm Georgia Peach Apple Cake With Caramel Glaze?
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546_page2.shtml
CBS: The Early Show
Chef On A Shoestring with Scott Peacock, Executive Chef of the Watershed Restaurant
Saturday, February 28, 2009
Gentlemen:
I am very confused! The same item seems to be going by two entirely different names in the same article.
Is the correct title:
Warm Georgia Pecan Apple Pie
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546.shtml
or is it
Warm Georgia Peach Apple Cake With Caramel Glaze?
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546_page2.shtml
As you can see, this mouth-watering temptation has been labeled by two very different titles.
Is the recipe correct for:
Warm Georgia Pecan Apple Pie
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546.shtml
or is the recipe correct for:
Warm Georgia Peach Apple Cake With Caramel Glaze
http://www.cbsnews.com/stories/2009/02/28/earlyshow/saturday/chef/main4835546_page2.shtml
I saw the last 2/3 of this segment on Saturday morning, February 28, 2009, and I enjoyed it immensely.
However, can you please clarify what is what and please let me and your audience know about any necessary corrections to the recipe and / or to the title?
Thank you in advance for your kind attention to this important matter.
Sincerely,
one__eagle__one - Reply to this comment
- I am from Savannah,Ga. I see many of my family favorites incorporated within Chef Peacock's recipes. Can't wait to cook and eat!
- Reply to this comment
- Mr. Peacock is one of the most dynamic chefs anywhere on this planet. He is an amazing presenter and should have his own show. His recipes are imaginative, timeless, comforting, affordable, and beyond delicious. Simply amazing. Hope to see him working with CBS again soon.
- Reply to this comment
- can you freeze the cake?
- Reply to this comment
- can you freeze the cake?
- Reply to this comment
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