Funky, fabulous fusion cuisine on a shoestring

Want incredible fusion cuisine?

Then chef Jason Santos is your go-to guy.

He's owner and executive chef of Blue Inc., in Boston, where he serves up funky, but fabulous Asian, French and American ffare.

Jason's dazzling food has been called "Julia Child meets Willy Wonka," due to his creative and eclectic cooking style.

But he's probably best known for being runner-up in season 7 of "Hell's Kitchen," on Fox.

Jason accepted our "Chef on a Shoestring" challenge, and so sought to make a great late summer three-course dinner for four on our budget of only $40.

Our "Shoestring" chefs are also automatically entered into our "How Low Can You Go?" competition, in which the one with the lowest ingredients cost is invited back to make our end-of-year holiday feast.

Enjoy all our "Early Show" recipes!

MENU

• Mini Lobster Tacos
• Fried Chicken Sandwiches
• Root beer and Toasted Marshmallow Milkshake

FOOD FACTS

Creme Fraîche: This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraiche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where creme fraiche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. Creme fraiche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Source: Epicurious.com

Buttermilk: Buttermilk of times past was the liquid left after butter was churned. Today it is made commercially by adding special bacteria to nonfat or lowfat milk, giving it a slightly thickened texture and tangy flavor. Some manufacturers add flecks of butter to give it an authentic look. Source: Epicurious.com

Old Bay seasoning: The seasoning mix includes mustard, paprika, celery seed, bay leaf, both black and red pepper, cinnamon, cloves, allspice, nutmeg, cardamom, salt, mace and ginger.[2] It is regionally popular, specifically in Southern States and parts of the Gulf Coast. Due to the strong presence of the United States Navy in Maryland and Virginia, it is a common fixture in galleys on-board Navy ships. It is chiefly used to season crab and shrimp. Source: Wikipedia.com

Root Beer Syrup: Made by fermenting a blend of sugar and yeast with various roots, herbs and barks such as SARSAPARILLA, SASSAFRAS, wild cherry, WINTERGREEN and GINGER, can be found at specialty food stores. Source: Epicurious.com

RECIPES

Mini Lobster Tacos with Mango Salsa

Tacos:

• 1/2 cup creme fraiche
• 2 teaspoons mild chile powder
• 1 canned chipotle, minced
• 1 teaspoon paprika
• 1 tablespoon lime juice
• 1/2 -3/4 pounds fresh lobster meat
• 8 small white corn taco shells

Combine the creme fraiche, chile powder, chipotle, paprika, lime juice then season with salt. Add the lobster meat, diced mango to the crème fraiche and gently fold to combine. Divide the lobster mixture among the taco shells and top with shredded lettuce & mango salsa (ingredients below).

Mango Salsa:

• 1 mango, small diced
• 1/2 cucumber, small diced
• 2 tablespoon red onion, small diced
• 2 tablespoons lime juice
• Salt and pepper to taste

Buttermilk Fried Chicken Sandwich

Chicken:

• 4 chicken thighs, boneless & skinless
• 1 cup buttermilk
• 4 cup hot sauce

Mix together.

Soak chicken for minimum 1 hour.

Dredge:

• 1 tablespoon salt
• 1 tablespoon lemon pepper
• 1 tablespoon granulated garlic
• 1 teaspoons Old Bay seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 2 cups corn flour
• 2 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

Mix hot sauce and buttermilk together and soak the chicken in it for an hour. Next combine all the other dry ingredients together and dip or "dredge" the chicken in the mixture and fry in a large pan in 3 cups oil at 350 degrees F for approximately 4-5 minutes (flip after 2 minutes).Season with salt and pepper. (Use caution:The oil may fly up)

To assemble sandwiches:

1 long baguette

Dress with condiments as desired (optional:1 cup guacamole, pickled onions, queso fresco)

Root Beer & Toasted Marshmallow Milkshake

• 4 oz. milk
• 3 oz root beer syrup
• 4 toasted marshmallows

Blend milk with root beer syrup, then pour over 1 scoop of vanilla ice cream in serving glass, top with a toasted marshmallow.

So, how did Jason do in our "How Low Can You Go?" competition?

His grand total was $37.14

Our Leaders Board for the year so far:

1.Floyd Cardoz $33.54

North End Grill

2.Fabio Vivani $36.22

Café Firenze

3. Marco Canora $36.33

Hearth