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Angry Salmon And Goat Cheese Cobbler

David Burke is known for his whimsical menus, his involvement with the Smith and Wollensky restaurant group, and his own restaurants, New York's Park Avenue Café and ONE c.p.s.

Chef David Burke takes The Saturday Early Show's Chef on a
Shoestring challenge: create a three-course meal for four with just $30.

The Menu:
Wild mushroom ham and goat cheese cobbler
Angry salmon with clams and macaroni ragout
Banana beignets with butterscotch sauce


Ragout: A derivative of the French verb "ragouter," meaning to
stimulate the appetite. It is a thick, rich, well-seasoned stew of meat, poultry or fish, and sometimes vegetables.

Candy Thermometer: It is a kitchen thermometer used to test the
temperature during the preparation of candy, syrups, jams, and jellies.

The Recipes:

Wild Mushroom Ham and Goat Cheese Cobbler
Serves 4

6 t butter
1 large shallot, chopped
3 garlic clove, sliced
4 oz. ham, cubed
12 oz. mushrooms (any combination of cremini, portobello, shiitake, and button)
4 oz. chicken broth
6-8 oz. creamy goat cheese
2 t chopped chives
2 t chopped parsley
1/8 t nutmeg
8 herbed potato chips (See following recipe)


  1. Blend 6-8 oz goat cheese with 4 oz butter and salt and pepper and reserve at room temperature. You can just blend it with a spoon. Just make sure the goat cheese has softened a little before attempting to blend.
  2. Melt the remaining butter in a skillet, add shallots, garlic, and ham andlightly brown. Add mushrooms (remove stems from shiitakes) Continue browning, season with salt and pepper and nutmeg. Add chicken broth and reduce.
  3. Divide into 4 small oven-proof cereal bowls or ramekins. Top with cheese and place under the broiler to brown (approx. 2-3 minutes).
  4. Serve with sweet potato wafers or Herb Potato Wafers (see recipe) or large plain homemade potato chips.

Herb Idaho Potato Wafers
Yields about 35-40 wafers

Spray-On Oil
2 large Idaho potatoes, approximately 1 pound, peeled and cut into thin, translucent slices
2 tablespoon finely chopped fresh herbs or whole herb leaves (tarragon,
coriander, chives, sage, basil, rosemary or other available fresh herbs)
Coarse or kosher salt to taste


  1. Preheat oven to 325 degrees.
  2. Spray a cookie sheet or sheet pan with a spray-on oil. Place half the potato slices on the cookie sheet or sheet pan.
  3. Place 3 leaves or 1/2 teaspoon chopped herb on each potato slice.
  4. Cover each potato slice with another potato slice, and press to seal.
  5. Bake 10-15 minutes, or until potatoes are cooked, lightly browned and crisp.

Angry Salmon with Clams, Zucchini and Macaroni Ragout
Serves 4

4 filets of salmon (5 oz each)
20 littleneck clams
1 1/2 c white wine (clam juice, tomato juice, or just water can also be used)
1/2 c olive oil
8 cloves Garlic
2 lemons, zest and juice
1 c chopped basil leaves
2 t red pepper flakes
salt & pepper to taste
1 zucchini (diced)
1 red Pepper (diced)
2 t chopped chives
1 c cooked elbow macaroni
2 tomatoes (chopped)
2-3 oz. butter


  1. In a large skillet, add olive oil, season salmon filets with salt, black pepper, and red pepper flakes.
  2. Place all four filets in the skillet. Sear for 2 minutes on one side and then sear for another 2 minutes on the other side. You want 1/2 inch thick section where the fish has a nice "pink" color. Remove to a plate and place in an oven to keep warm.
  3. In the same pan, sauté garlic, lemon zest, clams, zucchini, red pepper, and tomatoes.
  4. Add white wine (clam juice, water, or tomato juice), lemon juice, and the cooked macaroni. Cover. When clams open, add remaining butter and basil. Season with salt, pepper, and chopped chives.
  5. Place this clam and macaroni ragout in the center of four bowls and top with salmon and drizzle with olive oil.
  6. Garnish with chopped chives.

Banana Beignets with Butterscotch Sauce
Serves 4

1 c seltzer or club soda
1 c all purpose flour
1 egg
3 bananas, peeled, cut into 4 or 5 pieces (approximately 1 1/2 inches long)
oil for frying
confectioners' sugar
butterscotch Sauce (see recipe)


  1. Combine seltzer, flour, and egg in a bowl. Mix very lightly with a
    fork. Do not overbeat - the mixture will be lumpy.
  2. Dip banana pieces in batter and coat on all sides.
  3. Heat oil in a deep fryer and fry bananas until golden brown. Remove
    bananas from fryer and drain. Dust with confectioners' sugar and place banana piece on a bamboo skewer.
  4. Use any serving dish that you feel will enhance the beignets and serve with a bowl of butterscotch sauce on the side.

Butterscotch sauce
Yields 1 cup

1/2 c dark brown sugar
4 t water
2 t corn syrup
2 t butter
1/2 c heavy cream

To prepare this sauce, you'll also need a candy thermometer.


  1. Combine sugar, water and corn syrup in a heavy saucepan and bring to a boil. Remove from heat when a candy thermometer registers 320 degrees F or when sauce starts to smoke. Be very careful! Using the thermometer is best to avoid burning the sugar.
  2. Add butter, stir until dissolved. Add the heavy cream and return to heat for 1 minute, stirring to combine. Remove from heat and keep warm.