Soup, Salad, And Sabayon

Michael Schlow is the executive chef of the popular Boston restaurant "Radius," where he has been wowing critics and diners with his modern interpretation of French cuisine since 1999.

Chef Schlow agreed to take The Saturday Early Show's Chef on a Shoestring challenge: create a three-course meal for four with just $30.

The Menu:
Corn Soup with Shrimp, Chorizo, and Potato
Marinated Pork with Summer Vegetable Salad
Mixed Berries with Chilled Orange Sabayon

Food Definitions:

White pepper: It is generally used for appearance, usually in light-colored sauces or foods where dark specks of black pepper would stand out. It is also less pungent. It has a milder flavor as well.

Pork: Today's pork is leaner and higher in protein than it was 10 years ago. Thanks to improved feeding techniques, trichinosis in pork is now rarely an issue. Normal precautions should still be taken such as washing anything (knives, hands, cutting boards, etc.) that comes into contact with raw pork. Never taste uncooked pork. Cooking pork to an internal temperature of 137-degrees will kill any trichinosis.

Sabayon: This is the French version for "zabaglione." It is considered one of Italy's greatest gifts to the world. It is a dessert generally made with egg yolks, wine, and sugar. The beating is done over water so that the egg yolks thicken, but do not scramble. Traditionally it is also served warm.

Chorizo: It is a highly seasoned coarse ground pork sausage flavored with garlic, chili powder, and other spices. It's widely used in both Mexican and Spanish cookery. The Mexican version is made with fresh pork while the Spanish version uses smoked pork. The casing should be removed before cooking. Chorizo makes a tasty addition to many dishes includes soups, stews, and enchiladas.

Here are Chef Schlow's recipes:

Corn Soup with Shrimp, Chorizo and Potato
Serves 4

Ingredients:
5 ears of corn (shucked and kernels removed from the cob, reserve the cob)
12 medium shrimp (blanched for 5 minutes, peeled, deveined and cut into medium dice)
2/3 cup of medium diced chorizo (For the chorizo, dice it, then bake it in a 300F oven for 12 minutes)
1 large yukon gold potato (blanched until tender then diced )
32 oz. of water
1 cup of milk
salt, white pepper and sugar to taste
1 oz. of olive oil

Method:

1. In a large soup pot, place the cleaned corn cobs, then cover them with the water. Place on the stove over high heat. Bring to a boil and then reduce the heat to a simmer. Cook for 1 hour, do not allow to boil or reduce. Strain the liquid, discard the cobs and place the liquid back in the pot.
2. Add the corn and cook until very tender, add the milk and season with salt and white pepper. Allow to cool for 15 minutes, puree in a high speed blender until smooth and pass through a tamis or chinois.
3. In a small mixing bowl, combine the shrimp, chorizo and potatoes with salt, pepper and a few drops of olive oil. Place in the center of 4 soup bowls. Bring the soup back to a high heat and adjust the seasoning. Present the bowls and then pour the soup at the table.

Ingredients:
24 oz. of Pork Loin
3 oz. of honey
3 oz. of red wine vinegar
1 teas. of curry powder
1/2 teas. of cayenne pepper
3/4# string beans (cleaned and blanched)
1/2# of yellow wax beans (cleaned and blanched)
1/2 red onion (sliced thinly)
12 toy box tomatoes (cut in half)
Salt, pepper, olive oil, 1 tabls. of butter
Water

Method:

1. Preheat an oven 300F . Combine the honey, vinegar, curry and cayenne in a small bowl, you will need a small paint brush to apple this to the pork.
2. Season the pork with salt and pepper. Place 2 oz. of olive oil in a large oven proof pan and place on top of the stove over medium high heat. Place the pork in pan a gently heat on all sides. Brush some of the honey mixture on the pork and place in the preheated oven.
3. Continue to "paint" the pork every 10-15 minutes until the glaze is gone. Add 1 cup of water to the pan after 20 minutes.
4. Cook the pork for approx. 1 hour and 15 minutes. Add another 1/2 cup of water if most of the juices have evaporated. Allow the meat to rest for 5 minutes, swirl the tabls. of butter into the pan juices and reserve.
5. The vegetable salad should be served at room temp., simply combine the string beans, wax beans, onion, tomato, salt, pepper and olive oil in a bowl and allow to marinate for 1 hour.
6. To serve, slice the pork into 4 large pieces, place on 4 dinner plates, place the vegetable salad along side and drizzle with the pan juices.

Assorted Berries with Chilled Orange Sabayon
Serves 4

Ingredients:
2 pts. of Assorted Mixed Berries (raspberries, blueberries, strawberries-- whatever you like)
2 eggs (yolks only)
1 pint of heavy cream
5 tabls. of sugar
1 orange (juice and zest)
4 sprigs of mint form your garden if you have any...just for garnish

Method:

1. Wash the berries. Distribute evenly in a small clear glass.
2. Place the two egg yolks in a mixing bowl and whisk for about 5 minutes.
3. Add 2 tabls. of sugar and whisk for 1 more minute.
4. Create a double boiler on the stove and whisk the egg mixture over the double boiler, being careful to scrape down the sides to prevent scrambled eggs. After 3 minutes of whisking, add the orange juice and whisk until the mixture becomes thick and creamy. It should double in volume.
5. Remove from heat and allow to cool.
6. In another mixing bowl, make a standard whipped cream using 1 pt. of heavy whipping cream and 3 tabls. of sugar. Reserve. Once the egg mixture is completely cooled, fold the whipped cream into the egg mixture and pour over the berries. Garnish with orange zest and the optional mint.