NEW YORK, May 16, 2009
Great Panini Picnic, On A Budget
Chef Jason Denton Makes One, On A Shoestring, On "The Early Show" Saturday Edition
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Play CBS Video Video Panini Perfection "Chef On A Shoestring" Jason Denton, co-owner of several posh New York eateries, shows Erica Hill how to create a perfect spring lunch, with irresistible panini sandwiches.
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(CBS/istockphoto.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"!
Yes: one that goes beyond the usual ho-hum sandwiches.
How do - Paninis sound?!
New York restaurateur Jason Denton, who's also a cookbook author, knows all about making sandwiches special. He's the co-owner of some of the city's hottest eateries, and is credited with helping to kick off the Panini craze in the United States.
Jason was inspired by a Panini bar he visited in Italy, and opened 'ino in 1998. Along with partners Mario Batali and Joe Bastianich, Denton is behind New York hotspots 'inoteca, Otto and Lupa.
Jason accepted The Early Show Saturday Edition's "Chef on a Shoestring" challenge of making a three-course meal on a recession-busting budget of $35 - in this case, a summer picnic for four.
He also was automatically entered in our "How Low Can You Go?" competition. At the end of the year, the "Shoestring" chef with the lowest ingredients total will be invited back to prep our great holiday dinner.
MENU:
RECIPES
Grilled Asparagus Salad with Hard Boiled Eggs, Red Pepper Vinaigrette and Shaved Grana
INGREDIENTS:
2 bunches of asparagus (about 18 spears in each bundle)
8 eggs
1 red pepper
2-3 ounces of grana cheese
1 tablespoon of balsamic dressing
1 ½ tablespoons of olive oil
Salt & pepper
METHOD:
Asparagus: (8-9 stems per salad)
Clean asparagus and cut off stems. Cut about one inch of bottom or the white part of the stem.
In large mixing bowl, add one teaspoon of extra virgin olive oil. Add pinch of salt and pepper.
Toss all together until all of the asparagus are coated nicely.
Heat panini grill to 375° degrees.
Lay spears length wise so they cook with nice grill marks. Cook for 1 minute and 30 seconds.
We are looking to have a crisp spear with nice depth and texture.
Hard Boiled Eggs: (2 eggs per salad)
Put eggs in a pot with room temperature water. Turn burner on high. When water hits a boil, turn off burner.
Let eggs sit for 8-9 minutes. Pull out and let eggs sit until they are room temperature.
Crack eggs. You should have a perfectly cooked hard-boiled egg.
Red Pepper Vinaigrette: (for entire salad)
Take one large red pepper and toast over stove until the skin is a charred color.
Peel off skin and place in a tightly covered bowl. This will allow the pepper to steam.
Then cut the pepper in half, take out any seeds and any white parts of the pepper out. Lay pepper down flat. Slice long strips then cut strips in to ½-inch cubes.
In large mixing bowl combine pepper with 1 tablespoon of olive oil, 1 tablespoon of balsamic dressing, and dash of salt & pepper.
Mix all together, making sure to combine ingredients. The longer the vinaigrette sits the better the flavors will meld together.
To assemble salad, place asparagus on plate, either group the hardboiled eggs together or place on either side of asparagus. Layer thinly shaved grana on top of the asparagus. Finally a heap of the roasted red pepper vinaigrette on top to finish off. Simple, clean, and fresh.
For more recipes, go to Page 2.
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Add a Comment
- I like the chef on a shoestring segment and look forward to it every week. However, every week they rush the chef through the meal. Many times they don't get to the dessert before running out of time or you miss something in the preparation because it has to be skipped due to time constraints. The same goes for nearly all other segments where there are live participants. They need to do fewer segments and make them better quality.
- Reply to this comment
- bonjour,
erika, lonnie, jeff, priya et chris (absent)..toujours ausi contente de vous revoir..
chef on shoestring, toujours aussi classe, les asperges "asparagus". grillées trés bien le parfait repas pour un picnic parfait..je prends..merci chef et bravo
au revoir..a samedi prochain..
je l'espére.. - Reply to this comment
- One of the issues I usually have with this type of menu is the amount of dressing they allow for the salad--I mean, come on! 1 tbs each of oil and vinegar for a salad for four?
- Reply to this comment
- I take back this comment:
Let's face it, chefs used to cooking $100 per plate entres are not going to know how to approach a 3 course meal for 4 for under $35.
I bet if you account for their wholesale food prices and volume of food, most of these chefs make a 3 course meal for 4 for under $35 all day long. - Reply to this comment
- Here is where the chef lost at least 90% of his audience:
"Heat panini grill to 375° degrees. "
Who has a panini grill? There are ways to work around not having one, thanks for the tips; NOT!
Overall this meal sounds okay, but I would't go out of my way with it as it's nothing special. If I was having a picnic lunch, I certainly wouldn't want a cold panini sandwich with resolidified cheese on soggy panini bread. Anyone that's eaten a cold panini sandwich understands what I'm saying here. I mean, who wants to eat a cold grilled sandwich?
Desert: Who puts whipped cream on grapes; at a picnic even!? This is a fail desert.
Another thing that bothers me here is that all the other entries in this contest have been dinner entries. While I've eaten a panini when I just need fuel and don't have time for a meal, this menu is set as lunch. Therefore this meal should not be included among the finalists.
But on the quality of eatability, a judging criteria sorely missing, this meal could rank in the top 10. I think that speaks volumes about past menus on this segment.
Let's face it, chefs used to cooking $100 per plate entres are not going to know how to approach a 3 course meal for 4 for under $35. - Reply to this comment
- The time given to the chef is hardly worth their effrort! I am done watching CBS Saturday morning show --- don't like a lot of the content anymore, Chris Botti today. Moving to Today! I have been a fierce support er of CBS for years but not much longer.
- Reply to this comment
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