Chef brothers whip up Father's Day feast for $40
Brothers Michael and Bryan Voltaggio became household names when they appeared together on season six of Bravo's "Top Chef." Since then, they've kept that momentum going, Bryan is the chef and owner of Volt Restaurant in Frederick, Md., and Michael is set to open his first solo venture, Ink, in Los Angeles in the coming weeks. On "The Early Show" Michael and Brian prepared a Father's Day feast - inspired by their own family - that's you can make on a budget of just $40.
All our "Shoestring" chefs are automatically entered in our "How Low Can You Go?" competition, in which the one with the lowest ingredients cost will be invited back to whip up our year-end holiday feast - and spend anything he or she wants!
MENU:
Black Bean Spoonbread
Pulled Pork Sandwiches
Coleslaw
Bread & Butter Pickles
Banana Parfait
FOOD FACTS:
Spoon bread; spoonbread: A pudding like bread usually based on cornmeal and baked in a casserole dish. Spoon bread is generally served as a side dish and, in fact, is soft enough that it must be eaten with a spoon or fork. (Source: Epicurious.com)
Ham hock: The hock is the lower portion of a hog's hind leg, made up of meat, fat, bone, gristle and connective tissue. In the market, ham hocks are often cut into 2- to 3-inch lengths. Most have been cured, smoked or both, but fresh hocks can sometimes also be found. Ham hocks are generally used to flavor dishes such as soups, beans and stews that require lengthy, slow cooking. (Source: Epicurious.com)
Bread-and-butter pickles: Sweet pickles made from thin slices of unpeeled cucumber; usually pickled with onion and sweet green bell pepper, and flavored with mustard and celery seeds, cloves and turmeric. (Source: Epicurious.com)
More information about the Voltaggio brothers:
Voltaggio tour
The Voltaggio brothers' video recipes
Bryan Voltaggio's Pulled Pork recipe
Michael Voltaggio's Banana Parfait recipe
Baked Bean and Spoon Bread Cobbler
This Southern-inspired dish combines the best of both worlds: spicy baked beans and a soft, custardy spoon bread. If you cook the beans in advance, gently warm them before topping with the spoon bread batter and baking.
Ingredients:
For the beans:
1 pound navy beans
1 meaty ham hock
4 garlic cloves, peeled and halved
2 bay leaves
2 tablespoons vegetable oil
2 cups diced yellow onions
For the baked bean spice mix:
1 cup blackstrap molasses (unsulphured)
1/2 cup firmly packed light brown sugar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
2 tablespoons coarse or kosher salt
Pinch of ground cloves
1/4 teaspoon ground cinnamon
1/2 teaspoon coarsely ground black pepper
For the spoon bread:
1 cup yellow cornmeal (preferably finely ground)
1 1/2 teaspoon coarse or kosher salt, plus a pinch
1 1/2 tablespoons sugar
Pinch of cayenne pepper
3 cups milk
3 tablespoons unsalted butter
4 extra-large eggs, separated
2 teaspoon baking powder
Directions:
To prepare the beans, pick over the beans and discard any misshapen ones and stones. Rinse the beans and drain. Place in a 6-quart ovenproof stockpot or a 5 1/2-quart Dutch oven and add water to cover the beans by 2 inches. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 1 hour.
Drain the beans, cover with fresh water, and add the ham hock, garlic and bay leaves. Bring to a low simmer over medium heat. Cook, stirring occasionally, until the beans are tender but not mushy, 45 to 60 minutes. To test for doneness, use a large spoon to remove several beans and blow directly on them. If they're done, a few quick puffs will pucker the skin, almost removing it.
Place a colander over a large bowl and strain the beans, reserving the cooking liquid. Remove the ham hock, place on a cutting board and let cool. When the ham hock is cool enough to handle, slice through the rind, peel off in a single layer and reserve. Remove any meat and coarsely chop, discarding the bone and tendon. Set aside.
Preheat an oven to 300ºF.
Rinse out the pot and place on the stovetop over medium heat. Pour in the vegetable oil and add the onions. Cook, stirring occasionally, until the onions are slightly translucent and just tender, 5 to 7 minutes; do not allow them to brown.
To prepare the spice mix, in a bowl, stir together the molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, cloves, cinnamon and black pepper. Add the spice mix to the pot with the onions, stirring well to incorporate, and bring to a simmer. Add the beans, 4 cups of the reserved cooking liquid, the ham hock meat and rind, and stir to incorporate. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the beans are very tender, 3 to 4 hours. Remove and discard the bay leaves and ham hock rind. If there is too much liquid in the beans, strain them, reserving the liquid, and add it back into the pot in 1/2-cup increments to reach the desired consistency.
Increase the oven temperature to 350ºF.
To prepare the spoon bread topping, in a small bowl, stir together the cornmeal, the 1 1/2 teaspoon salt, the sugar and cayenne pepper. In a saucepan over high heat, scald the milk. Reduce the heat to low and whisk in the cornmeal mixture. Switch from a whisk to a wooden spoon or rubber spatula and add the butter, stirring constantly until smooth, 8 to 10 minutes. Remove the pan from the heat and stir with the spoon or spatula to incorporate the egg yolks and baking powder. In a bowl, using an electric mixer, beat the egg whites with a pinch of salt until soft peaks form, then fold into the cornmeal mixture.
Spoon the warm baked beans into a 9-inch square baking dish, spreading them evenly. Top with the spoon bread batter, leaving a 1/2-inch border uncovered around the edges. Place the baking dish on a foil-lined baking sheet. Transfer to the oven and bake, rotating the baking sheet 180 degrees halfway through the baking time, until the top of the spoon bread is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Serves 8 to 10.
For more recipes, go to Page 2.
Bread-and-Butter Pickles
To make pickles that can be stored at room temperature, pack the pickles and onions in a dry, sterilized 1-quart canning jar and ladle in the hot pickling liquid to within 1/2 inch of the rim. Top with a sterilized lid and seal tightly with a screw band. Process in a hot-water bath for 10 minutes. Turn the jar upside down and let cool completely. Turn the jar right side up and press the center of the lid. If it remains depressed, store the jar in a cool, dark place for up to 1 year. If not, keep in the refrigerator and eat within 1 month.
Ingredients:
1 English cucumber or 6 pickling cucumbers (about 1 pound)
1 white onion, thinly sliced
2 cups white wine vinegar
3/4 cup sugar
1/4 cup kosher salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
2 bay leaves
Directions:
Have ready a clean 1-quart canning jar or other glass jar with a lid. Slice the cucumber about 1/8 inch thick; you should have about 4 cups. In a stainless steel or other nonreactive heatproof bowl, combine the cucumber and onion.
In a small nonreactive saucepan over high heat, combine the vinegar, sugar, salt, celery seeds, mustard seeds and bay leaves and bring to a boil, stirring to dissolve the sugar and salt. Immediately pour the vinegar mixture over the cucumber and onion slices. Let cool to room temperature, and then pack the vegetables and liquid into the jar, discarding any excess liquid. Cover tightly and refrigerate. The pickles will keep, refrigerated, for up to 1 month. Makes 1 quart pickles.
Bryan Voltaggio's Pulled Pork Sandwiches
True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, Mo., chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.
Ingredients:
1/4 cup lightly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon freshly ground pepper
1 teaspoon dried thyme
2 teaspoons ground coriander
1 tablespoon dried English mustard
2 teaspoons ground fennel seed
2 teaspoons garlic powder or onion powder
1 pork shoulder, 3 to 4 pounds
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Soft white dinner rolls for serving
Cowtown barbecue sauce for serving
Directions:
In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder. Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 tablespoons of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat an oven to 350°F.
Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer's instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.
Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap. Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.
Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.
Buttermilk Coleslaw
A barbecue isn't a barbecue without coleslaw, and this version offers rich and tangy flavor with a homemade buttermilk dressing, enlivened with fresh herbs and raisins.
Ingredients:
For the buttermilk dressing:
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1/2 bunch fresh flat-leaf parsley, leaves and tender stems, finely chopped
1/2 bunch fresh chives, finely chopped
Salt and freshly ground white pepper, to taste
For the coleslaw:
1/2 head green cabbage
1/2 head red cabbage
1 large carrot
1/2 red onion
2 shallots
1/2 cup golden raisins
3 tablespoons white vinegar
Salt and freshly ground white pepper, to taste
Chopped fresh flat-leaf parsley for garnish
Snipped chives for garnish
Directions:
To make the dressing, in a bowl, stir together the mayonnaise, buttermilk and sour cream. Stir in the parsley and chives. Season with salt and white pepper. Use immediately, or cover tightly and refrigerate for up to 2 days.
Core and thinly shred the cabbage halves. Using a mandoline if desired, peel and thinly julienne the carrot. Very thinly slice the red onion and shallots.
Place the raisins in a small bowl. Add warm water to cover and soak until plump, about 30 minutes; drain. In another small bowl, combine the carrot, onion, shallots and vinegar and stir to coat.
In a large salad bowl, toss together the green and red cabbage. Add the raisins, the carrot mixture and the buttermilk dressing and toss to coat. Adjust the seasonings with salt and white pepper. Garnish with parsley and chives. Cover and refrigerate until ready to serve. Serves 4.
Michael Voltaggio's Banana Parfait
Wilber's Barbecue & Restaurant in Goldsboro, N.C., serves up a homey bread pudding. In a playful spin on this classic, Chef Michael Voltaggio transforms vanilla pudding, sliced bananas and vanilla wafers into a decadent parfait. The crowning touch: scoops of vanilla wafer ice cream.
Ingredients:
4 1/4 cups milk
1 cup plus 2 teaspoons sugar
1 vanilla bean, cut in half lengthwise
6 tablespoons cornstarch
1/4 cup all-purpose flour
6 egg yolks
3 bananas, cut on the bias into 1/4-inch-thick slices
8 vanilla wafer cookies, crumbled, plus 4 whole vanilla wafers
Vanilla wafer ice cream for serving (see related recipe at left)
Directions:
In a large saucepan, combine the milk and the 1 cup sugar. Using a paring knife, scrape the seeds from the vanilla bean into the milk mixture and add the bean halves. Place over medium-high heat and bring to a simmer, then sift in the cornstarch and flour and cook for 1 minute.
In a heatproof bowl, lightly whisk the egg yolks. Gradually pour the milk mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until beginning to thicken, about 30 seconds. Remove the bean halves and discard.
Transfer the mixture to a blender and blend until smooth, about 1 minute. Transfer enough of the pudding mixture to reach the fill line of an iSi cream whipper and refrigerate until cool. Place the remaining pudding in a bowl and refrigerate until cool.
Meanwhile, lay 12 banana slices on a wire rack set over a baking sheet and sprinkle evenly with the 2 teaspoons sugar. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles until the sugar melts and lightly browns. Set the caramelized banana slices aside.
When the pudding has cooled, screw the top onto the iSi cream whipper. Using the cream chargers, charge twice according to the manufacturer's instructions. Shake vigorously. Squirt the aerated pudding evenly into the bottom of 4 sundae glasses. Arrange a layer of raw banana slices on top, followed with crumbled vanilla wafers, another layer of raw banana slices, another layer of crumbled vanilla wafers and another layer of aerated pudding. Refill the cream whipper with more pudding and recharge as needed, whisking the pudding before pouring it into the whipper.
Top each parfait with a scoop of vanilla wafer ice cream, and garnish with 1 whole vanilla wafer and 3 caramelized banana slices. Serves 4.
So, how did Michael and Bryan do in our "How Low Can You Go?" competition?
His grand total: $39.91
Our Leaders Board so far this year:
1.Marco Canora $36.33
Hearth
2.Michael Psilakis $36.56
MP Taverna
3. Michael Lomonaco $36.82
Porter House