Taking Tex-Mex to New Level, on a Budget
Jon Bonnell has been hailed as one of the best chefs in Texas.
As executive chef and owner of Bonnell's Fine Texas Cuisine in Fort Worth, he's elevated the meaning of gourmet food in the Lone Star State, making Tex-Mex cuisine even bolder with his blend of southwestern, Mexico and Creole ingredients. Jon is also known for working closely with local Texas farmers and ranchers.
Somehow, he found time to put many of his favorite recipes into a new cookbook, bearing the name of his restaurant. To see an excerpt, click here.
On "The Early Show Saturday Edition," Jon accepted our "Chef on a Shoestring" challenge of trying to prepare a three-course gourmet meal packed with Texas-sized flavor on our recession-beating budget of only $35.
And in do doing, Jon automatically tossed his hat into our "How Low Can You Go?" competition. At year's-end, the "shoestring" chef with the lowest total cost of ingredients will be invited back to whip up our blowout holiday meal!
MENU
• Roasted Jalapeno Twice Baked Potatoes
• Shrimp & Angel Hair Pasta with Fresh Tomato & Basil
• Blueberries & Rum Sauce over Ice Cream
RECIPES
Roasted Jalapeno Twice Baked Potatoes
INGREDIENTS:
2 pounds potatoes (size and style are optional)
1-2 fresh jalapeno peppers (optional)
1 1/2 tablespoons butter
1/4 cup sour cream
2 strips bacon, cooked (or bacon bits)
1/3 cup grated cheddar cheese
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
2 chopped scallions, green parts only
METHOD:
Boil the potatoes until they become slightly soft. The amount of time will completely depend on what type of potatoes you decide to buy. I like the baby reds for this dish, which generally can be boiled in approximately 15 minutes. Remove the potatoes from the boiling water and chill. Cut into halves and scoop out as much of the inner potato as possible, while still leaving enough of the skin to stay together. In a small saucepan, warm the butter, sour cream salt and pepper, then pour the contents over the potato. Roast the jalapenos until black on all sides, then place in a Ziploc bag and allow to sweat for 10 minutes. Scrape off the black skins with the back edge of a knife blade and remove the seeds and stem. Chop the roasted jalapenos and combine with the potatoes, and add the scallions. Mix well, then stuff the mixture back into the potato skins. Top each one with grated cheese, pieces of the bacon and bake in the oven at 325° degrees until warmed through (8-10 minutes). For an extra garnish, top with thinly shaved slices of fresh jalapeno. The amount of jalapeno can be altered, depending on the tolerance of your crowd.
For more recipes, go to Page 2.
Shrimp & Angel Hair Pasta with Fresh Tomato & Basil
INGREDIENTS:
25 baby shrimp (peeled and devine)
3 large very ripe tomatoes
3 large cloves fresh garlic (minced)
8 large leaves fresh basil
Olive oil
Salt and Pepper to taste
Dry white wine (just a splash)
1 small package Angel Hair Pasta
METHOD:
Cook the pasta in salted water ahead of time and set aside. Drizzle with a touch of olive oil to keep it from sticking together. In a large pan, sauté the garlic in 2-3 tablespoons of olive oil. Tear the tomatoes apart with your hands and add to the pan. Add a splash of dry white wine. Season with salt and pepper to taste, and then allow the sauce to reduce on high heat. Add the shrimp when the mixture has reached a sauce consistency. When shrimp are cooked, add freshly chopped basil, and then toss with the pasta in the pan. Finish with a small drizzle of olive oil.
Blueberries & Rum Sauce over Ice Cream
INGREDIENTS:
1 cup fresh blueberries
1/4 cup sugar
2 tablespoons water
1 teaspoons lemon zest
1/2 lemon, juice only
1 oz brandy
1 oz dark rum
1 pint vanilla ice cream
METHOD:
In a hot clean sauté pan, begin by adding in the sugar and water and cook just until the water evaporates and the sugar begin to turn a golden color. Be very careful not to spill this, as caramel is very hot. Add in the blueberries and cook until some of the blueberries begin to burst and give a dark purple color to the caramel. Add in all remaining ingredients and cook for 1-2 minutes until the alcohol has cooked away. Pour over one scoop of ice cream for each serving. Be very careful when adding alcohol to a hot pan as it may flame. Never pour alcohol directly from a bottle, but rather pour first into a small glass, then into the pan.
So, how did Jon do in our "How Low Can You Go?" competition?
Very well! He landed on the leader's board!:
Twice Baked Potatoes:
potatoes $2.98
jalapeno peppers $.36
sour cream $1.19
bacon $2.00
cheddar cheese $2.25
scallions $.69
Total $9.47
Shrimp & Tomato Pasta
shrimp $6.99
tomatoes $1.46
garlic $.39
basil $1.19
white wine $3.99
Pasta $1.33
Total $15.35
Blueberries & Ice Cream
blueberries $3.49
lemon $.59
brandy $.99
dark rum $.99
ice cream $1.99
Total $8.05
Grand total: $32.87
Current Leaders:
1. Paul Liebrandt $32.35
Corton
2. Scott Peacock $32.60
Watershed Restaurant
3. Jon Bonnell $32.87
Bonnell's Fine Texas Cuisine