Five-Star Meal For Less Than $40
Chef John Tesar has been heading up the kitchens of fancy, fine-dining restaurants for years.
His latest culinary home is in Dallas - the famed - and his polished, five-star menu has been winning rave reviews.
But on The Early Show Saturday, Tesar took on our "Chef on a Shoestring" challenge of preparing a three-course meal for four on a budget of only $40.
His menu consisted of Grapefruit, Avocado & Bleu Cheese Salad, Pork Milanese with Tomato Arugula Salad, and Cherry Chocolate Bread Pudding.
FOOD FACTS
Avocado: Avocados are actually a fruit! Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are what are usually found in the market. Select those that are unblemished and heavy for their size. To speed the ripening process, place several avocados in a paper bag and set aside at room temperature for two-to-four days. Ripe avocados can be stored in the refrigerator for several days. Once avocado flesh is cut and exposed to the air, it tends to discolor rapidly - the addition of citrus juice helps to prevent discoloration.
Watercress: Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets.
Bleu Cheese: Blue cheeses tend to be stronger in flavor and aroma than other cheeses; these characteristics become even stronger as the cheese ages.
Pork Tenderloin: As the name implies, this is a very tender cut. It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sautéing, broiling, and quick roasting.
Arugula: This bitterish, aromatic salad green has a peppery flavor. Though it's long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula leaves should be bright green and fresh-looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than two days.
Cherries: Most fresh cherries are available from May through August. Choose brightly-colored, shiny, plump fruit. If you buy cherries with stems, they'll last longer.
TAKE-HOME TIPS
RECIPES
Grapefruit, Avocado, Watercress and Bleu Cheese Salad
INGREDIENTS:
2 avocados, peeled and sliced
2 grapefruits, supremed* and juice reserved
1/2 cup of bleu cheese
1 bunch of arugula
1 bunch of watercress
1 teaspoon of olive oil
1/2 teaspoon of salt
Cracked black pepper
To supreme a grapefruit, begin by cutting away the peel of the grapefruit, following the curve of the fruit. Remove the segments by cutting along the columns of the pith.
METHOD:
Take the avocado slices and grapefruit slices and lay out on each plate, alternating between the avocado and grapefruit.
Crumble bleu cheese and spread evenly across each plate.
In a medium bowl, season arugula and watercress with salt and cover with olive oil. Add cracked black pepper to taste.
Place the arugula and watercress on top of the avocado and grapefruit slices.
Drizzle the top of each dish with grapefruit juice and serve.
For more of Tesar's recipes, go to Page 2.
Pork Milanese with Tomato Arugula Salad
INGREDIENTS: Pork Milanese
1 cup bread crumbs
1/2 cup finely grated Parmesan cheese
2 large eggs
1-1/2 pounds boneless pork tenderloin, cut into 4 pieces and thinly pounded to 1/3 inch-thickness
1/4 cup plus 3 tablespoons olive oil
4 lemon wedges
Salt and freshly ground black pepper
INGREDIENTS: Arugula Tomato Salad
1 cup wild arugula
1 shallot, minced
2 tablespoons chives, snipped
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 cup mixed heirloom cherry tomatoes, halved
Salt and pepper to taste
METHOD: For Pork
Preheat oven to 200 degrees F.
Place the bread crumbs into a large shallow bowl and stir in the cheese.
In a separate large shallow bowl, lightly beat the eggs.
Sprinkle each piece of pork generously with salt and pepper.
Dip the pork, one piece at a time in the egg, allowing the excess to drip off. Then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.
Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.
Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.
METHOD: For Arugula Salad
Mix the tomatoes, shallots and chives together in a medium bowl. Add the olive oil and balsamic vinegar, salt and pepper to taste.
Allow to marinate for 30 minutes at room temperature. Toss with arugula.
To plate, place the pork in the middle of the plate and place the arugula salad halfway on the pork, off centered. Garnish with lemon wedges.
Cherry Chocolate Bread Pudding
INGREDIENTS:
7 eggs
1/4 pound sugar
2 cups milk
1 cup half and half
1 teaspoon vanilla extract
1 cup fresh cherries, washed and pitted
7 ounces dark chocolate, chopped into pieces
½ brioche loaf, cubed
METHOD: For the Batter
Grease a 9 x 9 baking pan and set aside.
In a medium mixing bowl, beat eggs and sugar together.
In a medium sauce pan over medium-low heat, combine the milk, half and half, cherries and vanilla extract. When the ingredients get warm slowly add the chocolate pieces and mix until melted.
Take the warmed milk mixture and slowly mix it into the eggs to temper the eggs to ensure they do not scramble. Return the mixture to the saucepan and heat over medium heat for 2 to 3 minutes. Remove from stove.
METHOD: For the Pudding
Preheat oven to 325°.
In a mixing bowl, add the brioche. Pour the warmed batter mixture over the brioche and cover with plastic wrap. Let sit for 15 minutes, as the bread absorbs the liquid.
Place the brioche in the 9 x 9 baking pan and cover with foil.
Place the pan water bath, a larger baking pan that has been filled half way with water.
Place pans on the center oven rack and bake for 20 minutes.
Remove from heat, let cool and serve.
HOW DID TESAR DO WITH OUR $40 BUDGET?!
1ST COURSE
avocados $3.98
grapefruits $1.26
bleu cheese $3.49
arugula $1.89
watercress $1.29
2ND COURSE
bread crumbs .99
parmesan cheese $2.24
pork loin $5.99
lemon .33
arugula $1.89
shallot .97
chives $1.49
cherry tomatoes $1.99
3RD COURSE
eggs $1.24
half & half $1.19
cherries $2.00
dark chocolate $3.99
brioche loaf $3.49
FINAL COST = $39.71!