Chef "Shorty" Long on Flavor

(CBS)  Combine a creative twist on salad with a taste from the sea, some steak and a grilled dessert and what do you get? Chef Josh "Shorty" Eden's menu as he accepted the "Chef on a Shoestring" challenge on "The Early Show Saturday Edition" of whipping up that luscious meal for $35 or less!

Eden is executive chef and owner of Shorty's .32 in Manhattan's trendy Soho neighborhood, where he offers reasonably-priced, straightforward, seasonal American food.

And as our "Shoestring chef," he's automatically entered in our "How Low Can You Go?" competition, in which the chef whose ingredients' total cost is lowest gets invited back to prep our year-end blowout holiday meal.

His menu Saturday included Crispy Crab Sticks with Basil Remoulade, Grilled Flank Steak with Lemon Thyme Vinaigrette, and Grilled Peaches with Vanilla Ice Cream.

FOOD FACTS

Remoulade: Invented in France, this is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often Aioli- or mayonnaise-based. Although similar to tartar sauce, it is more yellowish, often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets.

Flank Steak: A beef steak cut from the stomach muscles of the cow. It is significantly tougher than the loin and rib steaks, therefore many recipes use moist cooking methods such as braising. Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain.

RECIPES

Crispy Crab Sticks with Basil Remoulade

INGREDIENTS:

For the Crabsticks:
1/4 pound lump crabmeat
1/4 pound peekytoe crabmeat
1 egg
1/4 red bell pepper, brunoise
1 small bunch cilantro, chiffonade
1 small bunch basil, chiffonade
Juice of 1 lemon
1/2 teaspoon cayenne
1/2 cup mayo
Salt to taste

METHOD:

Carefully clean crabmeat, being sure to remove all shell fragments. Squeeze the liquid from the lump crabmeat and place in a bowl with the peekytoe. Shred both finely and add the other ingredients, mix thoroughly and taste, adjust seasoning if necessary.

Form the mixture into 1¼ oz bars and bread by rolling in egg yolk and then panko that has been lightly ground. Place into cooler until service.

Basil Remoulade:
2 egg yolks
1 teaspoon lemon juice
1 cup grapeseed oil
1/4 tablespoon Dijon mustard
Salt and cayenne pepper to taste
Water as necessary

METHOD:

Mix yolks, lemon juice and mustard in robot coupe. Slowly add the oil to form the mayo - if the mixture gets too thick add water to thin - and then continue with the oil until all oil has been incorporated. Taste and adjust seasoning if necessary.

Add basil oil to mixture until there is a nice basil flavor, reserve.

Fry three crab sticks in 375°F oil for 2 minutes or until crispy. Remove and blot on a paper towel, season with salt and plate with basil remoulade and two lemon wedges.

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[billiecha]

Your recipe is not clear. The Remoulade does not list basil nor basil oil yet the method directs the addition of basil oil. The Crab recipe does not list basil oil- or suggest anything left over for the Remoulade.