Champ "Shoestring" Chef's Christmas Feast
Each week, "The Early Show Saturday Edition" challenges a star chef to prepare a three-course meal on a meager budget - usually a paltry $35. We dub that chef our "Chef on a Shoestring."
This year, we added a wrinkle we called our "How Low Can You Go?" competition, in which the "Shoestring" chef whose meal ingredients' total cost was lowest would be invited back to prepare our year-end holiday extravaganza.
And on the last Saturday before Christmas, the winner was crowned: Robert Carter, executive chef and partner at Charleston's Peninsula Grill.
Back in August, he cooked up a low-country brunch, and he topped our leader board from then on.
So, Carter got to prep our big, blowout Christmas feast. This time, we gave him a much bigger chunk of change to work with - $75.
Carter has received widespread acclaim for his sophisticated Southern cuisine, defined by a simple approach that bolsters the essence of each ingredient to create extraordinary flavor.
MENU
• Root Vegetable Soup with Crispy Beet Chips
• Sweet Potato Ravioli with Toasted Pecans
• Squash and Wild Mushroom Casserole with Cornflake topping
• Green Beans with Smoky Bacon and Onions
• Crown Roast of Berkshire Pork with "Hoppin John" Rice Stuffing
• Peach Tea Vodka Cider
• Pecan Caramel Pie
FOOD FACTS
Sweet Potato: This large edible tuber belongs to the morning glory family and is native to tropical areas of the Americas. There are many varieties of sweet potato but the two that are widely grown commercially are a pale sweet potato and the darker-skinned variety Americans tagged "yam" to distinguish it from its lighter-fleshed kin. In actuality, the true yam is not related to the sweet potato at all. (Source: Food Lover's Companion)
Squash: Squash varies widely in size, shape and color. Generally, they're divided into two categories - summer squash and winter squash. Winter squash have hard, thick skins and seeds. The deep yellow to orange flesh is firmer than that of summer squash and therefore requires longer coking. Winter squash varieties include acorn, buttercup, butternut, hubbard, spaghetti and turban. Winter squash is best from early fall through the winter. (Source: Food Lover's Companion)
Crown Roast: This special-occasion roast is formed from the rib section of pork or lamb loin by tying it into a circle, ribs up. After it's cooked, the tips of the bones are often decorated with paper frills. The roast's hollow center section is usually filled with mixed vegetables or other stuffing. (Source: Food Lover's Companion)
Hoppin' John: Said to have originated with African slaves on Southern plantations, hoppin' John is a dish of black-eyed peas cooked with salt pork and seasonings and served with cooked rice. Tradition says that if hoppin' John is eaten on New Year's Day, it will bring good luck. (Source: The Food Lover's Companion)
RECIPES
Root Vegetable Soup
Makes 6 quarts
INGREDIENTS:
2 tablespoons Olive oil
8 Turnips, peeled small dice
1/2 cups Onion, chopped
2 tablespoon Garlic, minced
16 ounces white wine
1 gallon Milk, whole
1 quart Heavy cream
1 pound (16 ounces) Butter
Salt
White Pepper
METHOD:
Sweat onion and garlic in Olive oil in large soup pot. Add turnips and sauté until light brown. Deglaze pan with white wine and reduce ¾ the way. Add whole milk and heavy cream. Lightly season with the salt and pepper. Simmer for 45 minutes.
Remove from heat and puree in a heavy duty mixer in 4 batches adding 4 ounces of butter in each batch. Season with salt and white pepper to taste. Pass through a fine strainer if desired.
Beet Crisps
INGREDIENTS:
1 Beet, peeled
METHOD:
Slice beet very thin on mandoline or use sharp knife. Fry beet chips at 350°F degrees till crispy. Remove from oil and drain on paper towel. Sprinkle lightly with salt. Serve with Root Vegetable Soup
For many more recipes, go to Page 2.
Sweet Potato Ravioli
Serves 4-6
INGREDIENTS:
16 Sweet Potato Ravioli, store bought is OK
2 tablespoons Butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon brown sugar
1 tablespoon maple sugar
16 marshmallows split in half
16 Pecan halves
METHOD:
In medium sauce pot bring 4 quarts of water to boil. Add 1 tablespoon of salt and the ravioli. Boil Ravioli for 4-6 minutes till cooked through. Remove from water and allow to drain. Mix cinnamon, nutmeg, brown sugar and maple sugar together in small bowl. Dip each Marshmallow into butter then into cinnamon mixture. Set aside.
Mix remaining cinnamon mixture into remaining butter and toss with Raviolis. Lay ravioli out onto oven proof casserole dish in single layer. Top each ravioli with 1/2 marshmallow and 1 pecan halve. Place casserole dish in 375°F oven to heat ravioli and brown marshmallows.
Serve immediately.
Squash Casserole with Wild Mushrooms and Brown Butter Corn Flake Topping
Serves 6-8
INGREDIENTS: Squash
1/4 cup Olive oil
1 cup Vidalia onion, diced medium
1 tablespoon Garlic, minced
4 cups Yellow Squash, diced medium
Salt
Pepper
Nutmeg
1 teaspoon Cholula hot sauce
METHOD:
In medium sauté pan heat olive oil over high heat add onion and garlic, sauté for 1 minute.
Add squash, sauté 3 minutes. Season with salt, pepper, nutmeg and hot sauce. Remove from heat and put into casserole dish.
INGREDIENTS: Wild Mushrooms
2 cups Milk
3 tablespoons Butter
3 tablespoons Flour
3 cups mushrooms, sliced or quartered
Salt
Pepper
METHOD:
Bring milk to simmer. Heat butter till melted, whisk in flour to make roux, cook for 3 minutes. Slowly whisk roux into hot milk and cook until thick. Add mushrooms. Cook 3 minutes. Season with salt and pepper, set aside to cool.
INGREDIENTS: Brown Butter Corn Flake Topping
1/4 cup Butter
1 tablespoon Dried Milk Powder
3 cups Corn Flakes
METHOD:
In small sauce pan heat butter and milk powder until butter starts to brown and turns nutty tasting. Set aside. Crush corn flakes until crumbled slightly. Pour brown butter over and mix well.
ASSEMBLY:
Top squash with mushroom béchamel. Top béchamel with cornflake mixture. Bake at 325°F until bubbly.
Green Beans with Pork Belly and Onions
Serves 4-6
INGREDIENTS:
2 pounds Green Beans, pole bean, fresh and snipped 3 inches long
2 tablespoons Butter, melted
2 tablespoons Olive oil
2 cups Vidalia Onions, cut in half and sliced 1/8" thick
8 ounces Pork Belly, braised cut into 1 inch cube or substitute pancetta (un-smoked bacon)
Salt
Pepper
METHOD:
Toss green beans, butter, olive oil and onions together in bowl. Add pork belly or pancetta. Season with salt and pepper. Transfer to oven proof casserole dish and bake at 350°F until onions are slightly golden and beans are soft. Serve immediately
For more recipes, go to Page 3.
Crown Roast of Pork
Serves 8-10
INGREDIENTS:
1 Crown Roast of Pork (order from your butcher)
2 tablespoons Garlic, minced
4 tablespoons Black Pepper, ground
1 teaspoon White Pepper, ground
2 teaspoons Garlic powder
2 tablespoons Worcestershire
3 tablespoons Olive Oil
2 tablespoons Rosemary, fresh, chopped
2 tablespoons Thyme, fresh, chopped
METHOD:
Mix garlic, black pepper, white pepper, garlic powder, Worcestershire, olive oil, rosemary and thyme in bowl to make a paste. Rub paste all over pork rack. Preheat oven to 450°F. Roast Crown roast at 450°F for 20 minutes. Reduce heat to 325°F and roast for 1 hour and 15 minutes. Cook pork to 145°F internal temperature. Allow to rest for 15 minutes before carving. If serving whole as centerpiece, spoon hoppin john into center of pork roast.
Hoppin' John Rice
Serves 4
Serving Hoppin' John on New Year's Day is a Low country tradition that is supposed to bring good luck, but it deserves to be served more than just on New Year's Day. Let it bring you good luck year round.
INGREDIENTS: Rice Sauce
1 cup Rice
2 cups Ham Hock Stock, (or substitute chicken stock)
1/2 cup Onion, diced
2 teaspoons Garlic, minced
1 cup Green Beans, cut into ¼" pieces
METHOD:
In medium sauce pan, heat butter over medium heat. Add onions, garlic and green beans and sauté for 1 minute. Add rice and sauté for 30 seconds. Add ham hock or chicken stock, bring to boil. Reduce heat and cover, simmer for 20 minutes. Fluff with fork.
INGREDIENTS: Hoppin' John
1 cup Black Eyed Peas, dried, soaked overnight
3 cups Ham Hock Stock (or substitute chicken stock)
1 teaspoon Garlic, minced
1/2 teaspoon Dried Chili Flakes
2 tablespoons Parsley, chopped
METHOD:
Bring all ingredients to boil, lower heat to simmer and cook till tender, allow to sit in hot liquid for 15 minutes. Drain excess liquid and fold peas into rice mixture. Finish with parsley.
Green Tomato Relish
INGREDIENTS:
3 cups Cider Vinegar
1-1/2 cups Sugar
1 tablespoon Dry Mustard
1 teaspoon Ginger, powder
1 teaspoon Turmeric
1 tablespoon Mustard Seed
1 tablespoon Celery Seed
1 tablespoon Old Bay
1 pound Green Tomatoes, diced
2 cups Onions, small dice
2 cups Corn Kernels, from fresh corn
1/2 cup Red Bell Pepper, small dice
1/2 cup Green Bell Pepper, small dice
1/2 cup Yellow Bell Pepper, small dice
3 tablespoons Kosher Salt
METHOD: Vegetables
In medium stainless steel bowl, toss tomatoes, onions, corn and pepper in salt.
Allow to sit for 30 minutes. Rinse and drain. Add to brine below and allow to sit overnight in refrigerator.
METHOD: Relish
In medium size sauce pan, bring the vinegar, sugar, mustard, ginger, turmeric, mustard seed, celery seed and old bay to a boil. Remove from heat and let stand for 30 minutes.
Add the vegetables and, allow to cool to room temperature and chill.
For more recipes, go to Page 4.
Spiced Peach Cider
Makes 1/2 gallon
INGREDIENTS:
1/2 gallon Fresh Peach Cider (or substitute apple)
1/2 teaspoon Cloves, ground
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Allspice, ground
3-4 Cinnamon sticks
3-4 slices Ginger root, fresh, cut ¼ of an inch
1/2 teaspoon lemon zest
METHOD:
Combine all ingredients in large sauce pan. Bring to simmer and serve
The Firefly "Peach Tea Hot Toddy"
INGREDIENTS:
4 ounces Spiced Peach Cider
1 ounce Firefly Peach Tea Vodka
METHOD:
Mix hot cider with vodka. Serve immediately garnished with cinnamon stick
Pecan-Caramel Tart
INGREDIENTS:
1-1/2 cup pecan pieces
1 cup granulated sugar
1/2 cup light brown sugar
1 cup light corn syrup
1 tablespoon Bourbon
1 tablespoon vanilla extract
1 tablespoon melted butter
5 whole large eggs
1 pinch salt
10 inch pie crust
METHOD:
Mix the two sugars and corn syrup together till well blended. Add the salt, butter, vanilla and bourbon. Whisk the eggs separately to break up and then whisk them into the sugar mixture. Place pecans into a partially-baked 10 inch pie dish and pour mixture over. Bake at 325°F for 45 minutes or until the pie has lightly souffléd.
Spiced Caramel Sauce
INGREDIENTS:
8 ounces granulated sugar
1 tablespoon light corn syrup
1-1/2 ounces water
Squeeze of lemon juice
3/4 cup heavy cream
1 ounce butter
1-1/2 teaspoon bourbon
2 cinnamon sticks
1 teaspoon whole cloves
Zest of half orange
METHOD:
Place the granulated sugar, corn syrup, water and lemon juice together in a saucepot and put on a medium heat, bring to a boil and allow to cook to a light golden amber color.
While the sugar is cooking place all the remaining ingredients into another saucepot and heat - you do not have to boil this.
Once your sugar is the correct color, very carefully pour the cream mixture into the sugar pot - it will splash up and bubble a lot. Allow this to boil gently until all the sugar lumps have dissolved.
Pour out of the pot into a container that is sitting in an ice bath to cool it quickly.
So, how did Robert do with our expanded, $75 budget?!
Soup
turnips $2.76
onion $.59
garlic $.39
white wine $1.99
milk $2.19
heavy cream $1.19
butter $1.99
beet $.59
total $11.69
Side Dishes
Sweet Potato Ravioli $2.00
nutmeg $.99
marshmallows $1.29
pecan $1.99
onion $.59
squash $.84
hot sauce $.69
mushrooms $1.99
milk powder $.59
corn flakes $1.19
green beans $2.98
onion $.59
bacon $1.99
total $17.72
Pork Roast & Trimmings
pork $19.95
Worcestershire $1.89
rosemary $.99
thyme $.99
rice $1.29
chicken stock $1.29
black eyed peas $1.39
parsley $.69
total $28.48
turmeric $1.39
celery seed $2.24
old bay $2.49
green tomatoes $1.99
onion $1.18
corn $.69
red pepper $.99
green pepper $.99
yellow pepper $.99
total $41.43
Pecan-Caramel Tart
Bourbon $.99
pie crust $1.49
lemon $.40
cloves $.59
orange $.33
total $3.80
Grand total: $74.64