Thursday, April 30, 2009

The Chef's Sunset Magazine Profile & An Under 2 Minute Salad - Video

The 99 Cent Chef takes out-of-towner Jenny Cunningham of Sunset Magazine in hand and shows her a banquet of L.A. frugal finds. Read her account in the May issue of Sunset Magazine now on newsstands, or the library if you are chintzy like The Chef. Photography is by Lisa Romerein. Some of the highlight destinations are a trip to Carney's hotdog train car on the Sunset Strip for a beer and hot dog totaling $3.50 -- to downtown destinations including: the "Too Hot Tamales's" Ciudad Restaurant for happy hour mojitos with carnitas tacos, and 35 cent cocktails at the glamorous downtown speakeasy The Edison -- a special offered from 5-7 p.m. every Thursday. A brief excerpt below:


An Under 2 Minute Salad - Video
Salads are economical, healthy and especially, quick to make. With packages of cleaned and trimmed spinach, lettuce, or mache blends of various leafy greens, crates of cherry tomatoes, canned veggies and chicken, everything is conveniently available for a speedy salad. The Chef recently noticed how quickly it can all come together during a lunch break, when a fellow worker popped open a few containers and, quicker than I could microwave my lunch, she had assembled and dug into a delicious looking salad. I complimented her leafy prowess, and made a mental note to try this at home - with a stop watch. Check out the following video to see exactly how fast the Chef tosses his salad. 
An Under 2 Minute Salad - Video

Play it here. The video runs 3 minutes 17 seconds.

Ingredients (2-3 servings)
  • 6 oz. bag of spinach
  • 15 oz.can of beets (whole, sliced, or julienne)
  • 5 oz. can of chicken, turkey or tuna
  • 10 oz. cherry tomatoes (small crate)
  • 1 tbsp. each oil and vinegar - per serving 
 

Directions
In the video, I made a single serving; but you can add all the ingredients together for 2-3 servings. Make sure to drain liquid from canned goods. Lastly, whisk together oil and vinegar, or use your favorite salad dressing. For a work lunch salad keep canned drained ingredients in separate containers, so spinach does not get soggy.

Go
here to embed or view video at youtube.

7 comments:

Catalyst said...

Fame, Billy, Fame!!! Congratulations!

Jamie said...

Congratulations, I just came across your blog and I am already a FAN!

Danit said...

Congratulations, Billy!! The article looks fabulous...as does the salad. :)

Definitely heading to Barnes & Noble to read the full article (you didn't actually think I'd buy it, did you?). Great job!

Georgia said...

Holy moly! Sunset magazine!! That's so awesome. Congratulations.

Eric said...

Love your salad, love your blog. Thanks for making it fun and educational.

Pearlhanna said...

Question, Billy. If I use tuna in oil instead of the chicken would that cut the cost even more? Congrats on the article. I'm a newbie.

Billy Vasquez said...

Hi Pearlhanna, by all means use tuna with oil. Reserve oil and mix with vinegar or lemon juice for an intense dressing. Cheaper is tastier!

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