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Farm-Fresh Delights, On A Budget

There's something about fresh-off-the-farm ingredients that makes a meal truly special.

And chef Edward Lee has made that his mantra.

Five years ago, he left New York for the greener pastures of Louisville, Ky., to practice his farm-to-table philosophy, and he opened "610 Magnolia."

He had another challenge Saturday, taking The Early Show up on our challenge of bringing a delicious, three-course meal for four in on a mere $40 budget.

At 610 Magnolia, Lee offers a unique combination of Southern hospitality and urban sophistication, making it one of Louisville's finest dining establishments.

MENU
Blue Cheese and Bacon Salad
Summer Brunswick Stew with Braised Chicken
Fresh Strawberry and Tomato Granita

TAKE-HOME TIPS

  • Corn Relish can be jarred and kept in the fridge for up to two weeks.
  • Brunswick stew can be made ahead of time and reheated when ready to serve.
  • Granita can be made with any fruit or even other drinks like coffee.

    FOOD FACTS

    Bibb Lettuce: This butter-head lettuce has delicate, loose leaves and lots of flavor. The only downside is that it's usually expensive for lettuce.

    Blue Cheese: Blue cheeses tend to be stronger in flavor and aroma than other cheeses; these characteristics become even stronger as the blue cheeses age.

    Brunswick Stew: Brunswick Stew is a traditional dish from the southeastern United States. Recipes vary greatly, but it's usually a tomato-based stew containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork and beef are also common ingredients. The stew essentially resembles a very thick vegetable soup with meat.

    Country Ham: Country ham or Virginia ham is a variety of cured ham from the U.S., associated with the South. It's typically very salty in taste. Country hams are salt- and nitrate-cured for about a month and may be hardwood (usually hickory and red oak) smoked, then aged for several months to a year.

    RECIPES

    Blue Cheese and Bacon Salad with Bibb Lettuce & Pickled Corn Relish

    Corn relish:
    1 ear corn, kernels removed
    4 tomato hearts, diced (reserve the shell for later use)
    1 small cucumber, peeled and diced
    1 shallot, minced
    1 tablespoon vinegar
    1/2 teaspoon mustard seed
    Pinch cumin
    Pinch of sugar
    Salt & pepper

    Salad:
    6 ounces crumbled blue cheese
    4 teaspoons crumbled bacon
    1 cup bibb lettuce

    For the Relish:

    Add the corn, tomato hearts, cucumber and shallot to a medium sized mixing bowl.

    Add the vinegar, mustard seed, cumin, sugar, salt & pepper and toss.

    Let stand at room temperature.

    The corn relish can be made ahead of time and stored in the fridge for up to two weeks.

    For the Salad:

    Cut the Bibb lettuce into ribbons and add to a separate mixing bowl.

    Cook the bacon and when it cools crumble it small pieces. Add the crumbled bacon and the crumbled blue cheese and gently mix together.

    Stuff the hollowed out tomato shells with the salad about ¾ of the way full. Fill the remaining space in the tomato shells with the corn relish.

    Garnish with additional corn relish around the plate.

    Serve immediately.

    Summer Brunswick Stew with Braised Chicken on Corn Cakes

    One four-pound chicken
    5 quarts water, or enough to submerge the chicken completely
    2 bay leaves
    1 small bunch fresh thyme
    1/2 teaspoon crushed red pepper
    1/4 cup country ham, diced
    2 cups tomatoes, chopped
    1 medium onion, diced
    1 cup carrots, diced
    1 cup frozen peas
    1 cup fresh corn, kernels removed

    Corn Cakes:
    4 tablespoons Corn Oil, for frying
    1 cup all-purpose flour
    1 teaspoon baking powder
    1 egg
    1 cup water
    1 ear corn, kernels removed
    salt & pepper

    For Brunswick Stew:

    Place the chicken in a casserole pot with the water, thyme, bay leaves, crushed red pepper, ham and tomatoes and cover.

    Simmer on low for two hours or until the meat is falling off the bone.

    Add the onion, carrots, peas, and corn and simmer for another 20 minutes or until the vegetables are just soft but still have vibrant color.

    For Corn Cakes:

    In a mixing bowl, add the flour and baking powder and mix well. Then add the egg, water, corn, salt & pepper. Blend until a runny batter forms.

    On a skillet, fry 2 inch diameter corn cake rounds on both sides for about 1-2 minutes on each side.

    Make 4 and reserve warm.

    To Plate:

    In a bowl, place the corn cake in the center.

    Pull some chicken meat off the bone and place over the corn cake.

    Finish by spooning vegetables and braising liquid over the chicken and around the plate.

    GO TO PAGE 2 FOR ANOTHER RECIPE!