A Wedding Feast for Less

(CBS)  Weddings are expensive, but you can make dining costs a little lighter with some inventive menu choices.

On "The Early Show on Saturday Morning" we called in the owner of Terrapin restaurant located in Rhinebeck, N.Y. - the site of Chelsea Clinton's wedding - to give us a menu that won't break the bank.

"Early Show" Recipes Galore

Josh Kroner, chef and owner of the restaurant, delights diners with his unique style of New American cooking, blending a classical French approach with the influences of Asia, Italy, and the American South West.

And on the broadcast Saturday, for a special edition of "Chef on a Shoestring," he created a wedding feast you can try out for yourself for less than $80:

RECIPES:

Garlicky Shrimp with a Red Chili Glaze

INGREDIENTS:
8 large shrimp, cleaned
1 tablespoon garlic
1 tablespoon olive oil
2 tablespoons dry sherry
1 tablespoon Ancho Chili powder
1/2 tablespoon honey

Heat the oil in a sauté pan over medium heat. Add the shrimp and cook briefly on both sides. Add the garlic and chili powder and continue cooking until the garlic starts to turn golden brown. Deglaze pan with the sherry, then add the honey and season to taste with salt. Remove from heat immediately and serve.


Onion and Bacon Tartlets

INGREDIENTS :
8 tartlet shells (available frozen at the supermarket or specialty food store)
2 strips of bacon, chopped
1 small onion, diced
2 1/2 tablespoons sour cream

Preheat an oven to 400ºF. In a sauté pan over medium heat, cook the bacon until crispy. Add the onions and cook until tender. Arrange the tartlet shells on a baking pan and fill each with a teaspoon of sour cream. Top each shell with the onion and bacon mixture and bake until the edges of the shell start to brown.


Peach Camembert Canapé

INGREDIENTS:
1 ripe peach
4 ounces camembert cheese
4 inch piece of crusty baguette
1 tablespoon butter

Make 8 slices of baguette, each about a 1/2 inch thick and then lightly toast them. Butter one side of the baguette toasts. Slice the peach into 8 equal wedges and cut the camembert into 8, 1/4 inch slices roughly the same size as the peach wedges. Place a peach wedge onto each piece of toasted bread and top with the cheese. Heat them under a broiler for about 1 minute, until the cheese starts to melt, and serve warm.


Roasted Red Bell Pepper and Goat Cheese Rollatini

INGREDIENTS:

1 red bell pepper, roasted, peeled, cleaned and cut into 8 strips
4 ounces soft goat cheese
1 ounce parmesan cheese, grated
1/4 cup breadcrumbs
1 egg
1/2 teaspoon dry oregano
1 teaspoon fresh tarragon, minced
1 teaspoon fresh basil, minced
Salt and pepper to taste

Preheat an oven to 400ºF. In a mixing bowl, combine the goat cheese and herbs then season to taste with salt and pepper. Lay the strips of red bell pepper on a cutting board and equally divide the goat cheese mixture between them. Spread the goat cheese on the pepper slices and roll them lengthwise. Place the rollatini on a baking sheet and sprinkle with the grated cheese and breadcrumbs. Bake until golden and serve hot.


Tuna Tartar with Lemon, Capers, and Ginger

INGREDIENTS:

3 ounces high quality fresh tuna
1 tablespoon fresh ginger, minced
1 tablespoon olive oil
1 teaspoon chives, finely sliced
1 teaspoon honey
1 teaspoon lemon juice
1 tablespoon of capers, chopped
Salt and hot sauce to taste

Dice the tuna into 1/4 inch cubes. Combine all the ingredients in a mixing bowl and season to taste. Serve immediately on potato chips or crispy thin crackers.

Note: if the tuna is not served right away it will start to cure in the lemon juice.


For more recipes, go to Page 2.

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[Foodie1566]

Great Shoe sting episode.. Made me smile

[Foodie1566]

What a fun segment! Made me laugh a couple of times. Ill be sure to try the shrimp and be hair spray free when I do :)