Perfect Summer Kentucky-Style Meal, on a Budget

(CBS)  Michael Paley got his first taste of the restaurant business as a busboy in New Jersey - and the rest, as they say, is history.

Paley went on to learn his trade in some of the finest eateries in the nation, and is now executive chef of the prestigious Proof on Main in Louisville, Ky.

He accepted "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge of making a scrumptious three-course meal for four on our measly budget of $40.

And in so doing, he was automatically entered in our "How Low Can You Go?" competition, which earns the "Shoestring" chef with the lowest ingredients cost an invite to prepare the feast for our year-end holiday extravaganza!

He whipped up a colorful meal with two succulent summer staples - goat cheese and beets.

MENU
Bunch Beet Salad with Goat Cheese
Pan Roasted Salmon with Beet Puree, Goat Cheese, and Cream
Vanilla Pudding Cake with Bourbon-soaked Cherries

"Early Show" Recipes Galore!

FOOD FACTS:

Beets: Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets (called "beetroots" in the British Isles) is a garnet red. However, they can range in color from deep red to white, the most intriguing being the Chioggia (also called "candy cane"), with its concentric rings of red and white. Beets are available year-round and should be chosen by their firmness and smooth skins. Source: Epicurious.com)

Watercress: Cool running water is the growing ground for this member of the mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Refrigerate in a plastic bag (or stems-down in a glass of water covered with a plastic bag) for up to 5 days. Wash and shake dry just before using. Watercress may be used in salads, sandwiches, soups and a variety of cooked dishes. It's also a popular garnish, fast replacing the ubiquitous parsley. Source: Epicurious.com)

Chives: Related to the onion and leek, this fragrant HERB has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round. Look for those with a uniform green color and no signs of wilting or browning. Store in a plastic bag in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length. They're delicious in many cooked dishes but should be added toward the end of the cooking time to retain their flavor. Both chives and their edible lavender flowers are a tasty and colorful addition to salads. Frozen and freeze-dried chives are also available in most supermarkets. Chives are a good source of vitamin A and also contain a fair amount of potassium and calcium. Source: Epicurious.com)

Quinoa: Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice - as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets. Source: Epicurious.com)

RECIPES:

Bunch Beet Salad

INGREDIENTS:
4 medium-sized beets with tops, red, gold or candystripe
1/2 cup kosher salt
1 bunch watercress, stems removed
1/2 cup toasted pistachios
1/4 cup minced chives
1/4 cup flat leaf parsley, finely chopped
1/4 cup goat cheese, crumbled
Kosher Salt and fresh cracked pepper, to taste
4 tablespoons estate bottled extra virgin olive oil
2 tablespoons fresh squeezed lemon juice,
Fine quality aged balsamic vinegar, for drizzling

METHOD:

Wash the beets thoroughly and cut tops off, leaving and inch or so on the beet. Place the beets in a large sauce pot and cover with cold water and ½ cup of kosher salt.

Bring the water to a boil and turn down to a simmer, slowly cook beets until they can be easily poked with a knife. About 25 minutes at a simmer. Once cooked, shock the beets in ice water. Remove from the water and dry (beets should be very easy to peel). Quarter the beets and put in a large mixing bowl.

Toss the beets with the carrots, watercress, pistachio, goat cheese, chives, parsley, salt, pepper, oil and lemon juice. Place the tossed salad in the center spot and drizzle with olive oil and balsamic to garnish. Serve immediately.

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[thesevenveils]

Bravo Michael Paley!
What a wonderful menu. I can can't describe how excited I was to see someone cook something besides chicken. With salmon no less! Wow, a feast fit for a king.

Everything sounds wonderful and this is a big break away from other shoe string chefs.

Personally I place you as the winner of this competition for presenting the most imaginative and flavorful dishes.