Gumbo, Rice Cakes, And Tart

Chef Philip Corr takes the Chef on a Shoestring challenge offering a Southern three-course meal for four on the Saturday Early Show's $40 budget.

Here is his menu: Black-Eyed Pea and Tomato Gumbo; Sauteed Shrimp with Carolina Rice Cakes; and Lemon Chess Tart.

Originally from New York City, Chef Corr has spent the past 12 years in Charleston, S. C., developing a deep affection for the flavors of the South. He is the executive chef of Crew Carolina, overseeing such popular Charleston restaurants as The Boathouse and Carolina's.

Try his recipes:

Black-Eyed Pea and Tomato Gumbo with Fried Okra

Ingredients:

1 lb black-eyed peas
2 8oz cans of stewed, chopped tomatoes
1 bay leaf
2 medium carrots, 1/2 inch dice
2 medium onions, 1/2 inch dice
3 stalks celery, 1/2 inch dice
1/2 lb butter
3 pieces bacon, 1/4 inch dice
3 cups chicken stock
3 cups flour
1/2 tsp thyme
8 - 12 medium to large okra
1/2 cup cornmeal
Salt and pepper to taste
1/2 cup vegetable oil

Method:
1. Create a roux. In a saucepan over medium low heat, melt butter. Add 2 cups of flour slowly to make a smooth roux. Cook slowly on medium heat until chocolate brown in color: remove from heat and let stand to cool.

2. In a large pot over medium low heat, cook bacon until almost crisp. Add medium dices of carrot, celery, and onions and cook for three minutes on medium heat.

3. Add black-eyed peas, tomatoes, bay leaf, chicken stock and thyme. Cook approximately 1 hour over medium-low heat until beans are tender. Whisk in roux until soup easily coats spoon — do not add all at once; you may not need to use all of it. Add salt and pepper to taste.

4. Heat oil for frying okra.

5. As oil heats, cut okra into 1/2 inch pieces. Combine remaining flour and cornmeal. Dredge okra into egg wash (or buttermilk); then coat with seasoned flour mixture. Place in hot oil and fry until golden brown. This should only take about 20 seconds or so. Carefully remove okra and drain on paper towels.

6. Divide soup among four bowls and garnish with fried okra.

Sautéed Shrimp with Carolina Rice Cakes, finished with Country Ham and Teardrop Tomatoes

Carolina Rice Cake Ingredients:
1 cup Carolina Gold rice
2 cups chicken stock or water
1 Vidalia onion, chopped
1/2 tsp chopped fresh thyme
1 tsp butter

Breading Ingredients:
2 cups flour
2 eggs
2 cups panko style bread crumbs

Method:
1. Using a 2-quart saucepan, sauté Vidalia onion in butter over medium heat. When semi transparent, add thyme and season with salt and pepper. Reduce heat to medium low and add rice, mixing thoroughly.

2. Cook over medium low heat for 5 minutes, then add water or chicken stock. Bring to a boil, then reduce heat to low and cover. Simmer for 13-15 minutes.

3. After rice is cooked, spread on a sheet pan and refrigerate till cool.

4. Form rice into 4-ounce cakes. You will probably be able to make about 14 cakes. Dredge cakes into flour, then eggs, then bread crumbs. Sauté cakes in vegetable oil till golden brown. Set aside and keep warm.

Sautéed Shrimp

Ingredients:
20 medium (26/30) shrimp
1/4 lb butter
1/4 cup julienned country ham or prosciutto
1/4 cup yellow teardrop tomatoes
1/4 cup red teardrop tomatoes
1/4 cup chopped scallions
1/4 cup muscadine wine or cooking wine*
1/8 cup sesame seeds
1/8 cup flour
2 eggs
Salt and pepper

* Note: If you choose to use cooking wine, mix a pinch of sugar into the wine to sweeten it some.

Method:

1. Combine sesame seeds and flour.

2. Dredge clean and de-veined shrimp into flour seasoned with salt and pepper; then into beaten eggs and, finally, into the mix of sesame seeds and flour.

3. Place the shrimp into a hot medium sauté pan that contains a mixture of 3 tablespoons vegetable oil and 3 tablespoons of butter.

4. Add country ham and cook one minute and then turn shrimp. Add tomatoes and scallions.

5. Add the wine and cold butter, stirring until the mixture becomes a smooth sauce.

6. Place one rice cake on each plate. Arrange shrimp around rice cake and ladle the sauce over the shrimp.

Lemon Chess Tart

Tart Shell Ingredients:
1 1/4 cup flour
1/4 tsp salt
1 tbsp sugar
1/2 lb cold unsalted butter
1/2 cup ice water

Method:
1.In Cuisinart, blend all ingredients while adding the the butter in quarter-inch pieces.

2. Drizzle in chilled water until dough is thick or holds together when pushing together with fingers.

3. Move dough onto wax paper. Press into 1" thick disk and chill for at least one hour. Then press into 10" tart pan.

4. Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper.

5. Let tart shell rest at room temperature until ready to fill.

Filling Ingredients:
1/4 cup lemon juice
1 tbsp zest
8 tbsp butter
1 1/8 cup sugar
1 tbsp corn starch
4 eggs

Method:
1. Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together.

2. Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel.

3. Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles.

4. Allow to cool, slice and top with berries if desired.