Luxury For Less In The Kitchen

Everyone is trying to cut back on spending in these tough economic time. But what do you do if you have a filet minion appetite, but only hamburger budget?

Never fear: There are ways to cut back without sacrificing taste. And on The Early Show Wednesday, contributor Katie Lee Joel shared some recipes that use inexpensive substitutes for costly ingredients that don't compromise on the expensive flavor.

Menu:

Pecan-Crusted Tilapia with Tomato Corn Relish

Chive-Buttermilk Chicken

Lamb Burgers with Olive Tapenade, Pickled Onions and Tzatziki

White Wine Spritzer

Seafood
SPLURGE: Snapper $17.99/pound
STEAL: Tilapia $6.99/pound

Tilapia is a mild white fish that is easy to cook. The pecan nut crust adds a nice crunch and the tomato corn relish has just the right balance of spicy and sweet flavors. You can get away with using a less expensive filet of fish when you serve with a side dish or dressing with loads of flavor.

Chicken:
SPLURGE: Boneless-Skinless Breasts $4.99/pound
STEAL: Chicken Thighs and Legs $1.99/pound

Although chicken is not very expensive to begin with, cooking with chicken thighs is a great way to make food for a lot of people on the cheap. Even though chicken thighs are only $1.99 a pound, the dark meat packs loads of great flavor.

Lamb
SPLURGE: Rack of Lamb $18.99/pound
STEAL: Ground Lamb $4.99/pound

Rack of Lamb is a nice treat every once in a while but at almost $20 a pound, it can get very expensive very quickly. If you are set on lamb, Joel suggests going Greek by making lamb burgers with homemade olive tapenade and tzatziki. Joel said your guests will never guess they came off the steal menu.

Wine:
SPLURGE: Bottles of White Wine
STEAL: White Wine Spritzer

Serving wine with dinner is nice, Joel said, but can get pricey if you have a large dinner party. One great way to make the wine last is to serve white wine spritzers. Each bottle will last twice as long.

RECIPES:
Pecan-Crusted Tilapia with Tomato Corn Relish
INGREDIENTS:
4 tilapia fillets (about 3 to 4 ounces each)
1 cup all-purpose flour
1 egg, lightly beaten
2 cups pecan nuts, finely chopped

For relish:
1 cup grape tomatoes, sliced in quarters
1 ear of corn, cut from the cob
1 tablespoon red onion, minced
1/2 jalapeno, seeds removed, minced
1/4 cup basil, chopped
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper

METHOD:
Preheat oven to 400 F. Spray a baking sheet with nonstick cooking spray. Place flour, egg, and pecans in three separate shallow dishes. Dredge each fish fillet first in flour, then egg (letting the excess drip off) and then nuts. Place on prepared baking sheet. Bake 12-14 minutes, until golden brown.

While fish is baking make the relish. Combine tomatoes, corn, onion, jalapeno, and basil. Stir in olive oil and lemon juice. Season with salt and pepper. Serve with fish.

Chive-Buttermilk Chicken
INGREDIENTS:
2 pounds chicken thighs and legs
1 cup buttermilk
2 tablespoons chives, minced
2 garlic cloves, minced
1 teaspoon hot sauce
Salt and pepper
Lemon wedges, for serving

METHOD:
Season chicken with salt and pepper on both sides. In a non-metallic dish, combine buttermilk, chives, garlic, and hot sauce. Add chicken. Cover and refrigerate for 30 minutes.

Preheat a grill or grill pan to medium high heat. Grill chicken 4 to 5 minutes on each side. Serve with lemon wedges.

For more recipes, go to Page 2.

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