Dandy Meal From The Deen Brothers

More than 15 years ago, Bobby and Jamie Deen helped their mother open a sandwich delivery service.

The business quickly grew into a popular restaurant in Savannah, Ga. The brothers eventually landed their own Food Network TV series, "Road Tasted." Their beloved mom is cookbook author and Food Network host Paula Deen. And now they are publishing their first cookbook, "The Deen Brothers Cookbook."

It's a compilation of recipes from small, family-owned businesses across the U.S. they found the old-fashioned way: Traveling across the country and tasting them!

As our Chefs on a Shoestring, they have crafted a delicious, three-course meal for four on our budget of $40.

The menu includes Bacon-Wrapped Corn on the Cob, Lemon Roasted Chicken with Red Grapes, and Boy Scout Baked Apples with Ice Cream.

Every ingredient in all the recipes the brothers used Saturday is familiar to most people.

Making Bacon-Wrapped Corn is simple: Peel back the husks and remove the silks, spiral the bacon around the corn, season with pepper, pull the husk back up over the corn, and wrap a piece of foil around the top to keep everything together. In the book, Jamie and Bobby write, "We have found that bacon gives the corn a nice smoky flavor, but it doesn't get brown and crispy. You can either eat it with the corn or peel it off."

For the Roasted Chicken with Red Grapes: Rub the chicken pieces with garlic. Whip together a mixture of melted butter, lemon zest and lemon juice to pour over the chicken as it bakes. Toss grapes, a bit more melted butter, and some sugar together. The grapes go into the roasting pan first, the chicken rests on top.

Dessert is apparently something Bobby learned to make when he was a Boy Scout, and has continued to make ever since. The apples are cored and stuffed with brown sugar and a pat of butter. Finish with a cinnamon stick and some whole cloves. Wrap in foil, bake in the oven and serve with ice cream.

RECIPES

BACON WRAPPED CORN ON THE COB

Ingredients:

4 ears corn, unhusked
4 slices bacon
Freshly ground black pepper

Method:

1. Prepare a grill for low direct heat.

2. Peel back the cornhusks, but do not remove them. Pull out and discard all the silk. Working from top to bottom, wrap a strip of bacon in a spiral around each ear of corn. Season with pepper. Pull the husk back over the corn. Wrap a piece of foil tightly around the top 1 ½ inches of the ear of corn. (Or use a piece of kitchen twine soaked in water to tie the tops of the cornhusks closed.)

3. Grill the corn about 10 minutes, or until the husks are brown all over, turning occasionally. Let corn cool for 5 minutes before serving.

Makes 4 servings

ROASTED LEMON CHICKEN WITH RED GRAPES

Ingredients:

4 to 5 pounds chicken drumsticks and thighs (bone in) / or 1 whole chicken cut into pieces
1 clove garlic, halved
4 tablespoons unsalted butter, melted
2 teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
2 pounds seedless red grapes
1 teaspoon sugar

Method:

1. Preheat over to 425 degrees. Rinse chicken and pat dry with paper towels. Rub the chicken pieces all over with the cut sides of the garlic clove. Place chicken in a large bowl.

2. In a small bowl, whisk together 2 tablespoons of the melted butter, the lemon zest, and lemon juice; season generously with salt and pepper. Pour the butter mixture over the chicken pieces and toss to coat.

3. In a separate bowl, toss together the grapes, the remaining two tablespoons melted butter, and the sugar. Season the grapes with salt and pepper. Arrange the grapes in the bottom of a 9-by-13 baking pan.

4. Place the chicken on top of the grapes. Roast, without turning, for 40 to 45 minutes or until chicken is cooked through and the juices run clear when chicken is pricked with a fork.

Makes 4 to 6 servings

BOY SCOUT BAKED APPLES

Ingredients:

4 apples, cored with bottoms left intact
4 tablespoons packed dark brown sugar
4 teaspoons unsalted butter
4 cinnamon sticks
8 whole cloves
Vanilla ice cream

Method:

1. Preheat oven to 375 degrees. Put 1 tablespoon brown sugar in the center of each apple; top each with 1 teaspoon butter. Insert a cinnamon stick into the brown sugar-filled center and stick 2 cloves into the sides of each apple.

2. Wrap apples individually with foil and place in a small roasting pan. Bake about 30 minutes or until just tender.

3. Place a scoop of ice cream on each of four plates or bowls. Top with an apple, hot from the oven

Makes 4 servings