"Big Daddy" spices up pork chops on a shoestring

Chef Aaron McCargo, Jr. found his calling at the young age of four when he set his eyes on his sister's Easy Bake Oven and started making cakes - and like the flour rising, so has his career to an all-time high.

This week's "Chef on a Shoestring" really got his jumpstart when he became the next Food Network star in 2008, and went on to host his own show, "Big Daddy's House." His first cookbook,"Simply Done Well Done," hit the shelves earlier this month.

When McCargo, Jr. isn't on set cooking, or writing cookbooks, he takes his flavorful creations to the homefront where his family is his biggest support - not to mention happy taste-testers! A father of three who also has five brothers and sisters, McCargo, Jr. is a true family man. What better place to bring the family together than with good food and conversation over the kitchen table!

The talented chef has explored many paths of his career from different venues to philanthropy. In 2003, McCargo, Jr. opened his own restaurant in Camden, N.J., called McCargo's Restaurant. Most recently, Aaron served as the executive VIP catering chef at Thomas Jefferson University Hospital in Philadelphia. He is also the founder of the PlayToWin charity, whose charter is to provide services to male youth primarily residing in single parent homes in the City of Camden and demonstrate at risk behaviors.

McCargo, Jr. is all about adding some spice to life with bold flavors, and fun, family cooking. He shows how you can cook up a big and bold three course dinner for four on our "Shoestring" budget on just forty bucks.

Recipes:

BLT Stuffed Belgian Endive

INGREDIENTS:

• 1/2 cup cream cheese, softened
• 2 cups mayonnaise
• 2 tablespoons dry ranch dressing mix
• 2 tablespoons chopped fresh chives
• 1/2 cup seeded, finely diced tomatoes
• 6 to 8 slices bacon, cooked until crispy and crumbled (about 1/4 cup)
• 3 large heads Belgian endive
• 2 tablespoons chopped scallions, white and green parts, for garnish

METHOD:

In a large bowl, using a hand-held electric mixer, mix together the cream cheese, mayonnaise, ranch dressing mix, and chives. When well combined, fold in the tomatoes and bacon.

Separate endive leaves from the heads. Dollop the mayonnaise mixture on the wide end of each endive leaf and serve garnished with scallions.

Jerk Me Sweet Pork Chops

INGREDIENTS:

• 1/4 cup plus 2 tablespoons canola oil
• 4 8-10 ounce thick pork chops
• 1/4 cup Jerk Seasoning (recipe below)
• 1/4 cup diced red onion
• 1 jalapeno chili pepper, diced
• 2 cups cubed fresh pineapple
• 1/2 cup peach preserves
• 1 teaspoon lemon-pepper seasoning

METHOD:

Preheat the oven to 375°F. Prepare a medium-hot to hot fire in a charcoal or gas grill and oil the grill grates.

Rub 1/4 cup of oil over both sides of the pork chops and then sprinkle them with the jerk seasoning, rubbing it into the meat. Grill the chops for 4 to 5 minutes on each side.

Transfer the chops to a baking pan and bake fore 8 to 10 minutes.

Meanwhile in a medium skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion, jalapeno, and pineapple cubes and cook, stirring, until the onion begins to soften, about 5 minutes. Add the peach preserves and lemon-pepper seasoning, decrease the heat to low, and cook, stirring occasionally, until the sauce comes together, 5 to 10 minutes longer. Serve the sauce with the pork chops.

Jerk Seasoning

INGREDIENTS:

• 2 tablespoons brown sugar
• 2 1/2 teaspoons salt
• 2 teaspoons allspice
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated onion powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme

METHOD:

In a small bowl, stir together brown sugar, salt, allspice, cayenne, black pepper, onion powder, cinnamon, garlic powder, cumin, and thyme. Store the seasoning in a lidded glass container or zipped plastic bag in a cool, dark place for up to one month.

Chocolate Cupcakes with Peanut Butter-Mascarpone Frosting

INGREDIENTS:

• 1 standard-size box chocolate cake mix
• 1 cup mascarpone cheese
• 1/4 cup creamy peanut butter
• 1/4 cup apple juice
• 3 tablespoons heavy cream
• pinch of salt
• one 1-pound box confectioners' sugar
• 1/2 cup chopped salted peanuts

METHOD:

Bake the cupcakes according to the cake mix package directions. Let them cool completely on a wire rack.

In the bowl of a standing mixer fitted with the paddle attachment and set on medium-high speed, beat the mascarpone until creamy. Add the peanut butter and mix until creamy. Add the apple juice, heavy cream, and salt and beat until smooth.

With the mixer on low speed, gradually beat in the confectioners sugar. Continue mixing until the frosting is smooth and creamy.

Using a spatula, frost the cupcakes liberally with the frosting. Top with the peanuts.

So how did Chef McCargo do in our "How Low Can You Go?" Competition:

BLT Stuffed Endive

• cream cheese $1.49
• ranch dressing mix $1.69
• chives $.99
• tomatoes $.75
• bacon $1.99
• endive $3.99
• scallions $.66
• total $11.56

Jerk Pork Chops

• pork chops $4.99
• red onion $1.12
• jalapeno $.37
• pineapple $1.89
• peach preserves $1.99
• lemon-pepper seasoning $1.69
• allspice $.59
• cayenne $.89
• onion powder $.89
• garlic powder $.89
• cumin $.89
• total $16.20

Chocolate Peanut Butter Cupcakes

• cake mix $.99
• mascarpone $4.99
• peanut butter $1.89
• apple juice $1.00
• heavy cream $1.49
• confectioners sugar $1.29
• peanuts $.50
• total $12.15

TOTAL: $39.91

Our "How Low Can You Go?" Leaders Board:

1.Marco Canora $36.33

Hearth

2. Michael Lomonaco $36.82

Porter House

3.Franklin Becker $37.63

Abe & Arthur's