The 99 Cent Chef

Patty Melt VIDEO - Sandwich Month

2012-02-01T01:03:00.000-08:00

It's sammy month at the chintzy chateau -- and The 99 Cent Chef has your seat saved at the head of my dining table. Do you like rye, sourdough, pita, or multi-grain. Should I make it toasted, open-faced, plain; or are you one of those who like their bread edges sliced off? As for what goes on between two slices of bread, well let's just say the variations are endless.

Looking back on my food blog, I've done my share of sammy building, just click on any name to see them. Scallop Roll, Picnic Sandwiches with Amy Mann, a Big Easy Po'Boy Tour, Meatball Sub, Pita with Scrambled Eggs, Vietnamese Bahn Mi, Muffaletta, Salmon Schmear, Veggie Wrap, Salmon and Portabella Mushroom Burgers, Grilled 3 Cheese, and a Cuban Sandwich. Plus, for Super Bowl Sunday any of these sandwiches will keep the cheerleading section happy.

For the month of February, I have a chalkboard menu of sandwich videos and recipes, including: crunchy spheres of herb infused Falafels in Pita Bread; a homemade version of the classic McDonalds Egg McMuffin; a special sandwich edition of Restaurant Nocturnes; a way out Alligator Po'Boy by my Cajun nephew Chef Matt, and right now, a decadent and luscious Patty Melt.

I think the first time I tried one was from a street corner food truck. After scarfing one down, this is one lunchtime nap inducer. Although Patty Melts seem to have fallen out of favor lately. )I used to see them on every hamburger joint's menu.) Maybe they are seen as just too plain with the advent of the $12 burger (which, on principle, I have refused to shell out for!)

Most sandwiches have crunchy, healthy lettuce, cucumber, pickles and/or tomato to offset the protein and carbs; however, in a Patty Melt there is no pretense. This sandwich cuts right to the chase, just carbs, meat, and oozing cheese -- even the onions are cooked down to a sweet caramelization.

For my take on the Patty Melt, ground hambuger is too expense, so I used ground chicken instead. Most grocery store frozen deli cases stock ground chicken and turkey for a little over a dollar a pound. I got mine at the local 99c only Store. So for this calorie bomb of a sandwich, ground poultry has less fat -- it's a lighter way to go.

I have a slew of sandwich orders to get in, so place your order now, and check back soon. And in the meantime, check out my Patty Melt recipe video below -- warning, may induce drooling!

Patty Melt Recipe - VIDEO

Play it here. Video runs 2 minutes, 55 seconds.

Ingredients
1/3 pound of ground meat - I used ground chicken, but turkey or ground beef is okay.
1 whole onion - small to medium.
2 slices of bread - normally rye bread is used for a Patty Melt, but you can use any type of bread (or buns) you like.
American cheese - 2 slices. Again, if you have a favorite (like cheddar or Swiss) go ahead and try it out.
1 tablespoon of butter - for toasting bread in the pan.
1 tablespoon of cooking oil - for caramelizing the onions.
Salt and pepper to taste.

Directions
Since caramelizing onions take the longest, start with that. If you use a larger pan the onions will brown quicker. First slice and/or cube-cut the onions. Don't worry about the size of the pieces, they will cook down considerably.

Add 1 tablespoon of oil to a medium to low heating frying pan. Add chopped onions and stir around for a couple of minutes. Now you can sit back and let them lightly brown. It will take a while but the flavor of sweeten caramelized onion is worth it. You need to still stir around the onions every once and a while, so they don't blacken and burn. This process takes 10 - 15 minutes. If you are making a few Patty Melts, then you can brown several chopped onions at once -- you may want to do a few onions anyway, as caramelized onions are good on almost any grilled sandwich (including a simple Grilled Cheese, or as the base to French Onion Soup, recipe here.) It's also okay to make caramelized onions ahead of time, just store in the refrigerator until you need them. When onions are done, set aside.

Next, form a meat patty (or patties) that is slightly larger than the bread slice. Depending on the water or fat content of the ground meat, the patty will shrink. I got three patties from one pound of ground chicken.

Add one tablespoon of oil to a frying pan, over a medium heat. Add patty and season with salt and pepper. Brown each side of the patty, until done. If you are cooking ground poultry then cook it all the way, until juices run clear when pierced with a knife. For ground beef you can cook it the way you normally like it (medium to well done.)

Now time to put it all together. You may need to clean out you frying pan to start fresh. Add a tablespoon of butter (or favorite substitute) to medium heating pan. Coat bottom of pan so butter will coat the bread slice. Add one slice of bread, a slice of cheese, meat patty then top with caramelized onions and one more cheese slice. Top it all off with the last bread slice.

Your Patty Melt is built and now just brown each side as you would a typical grilled cheese sandwich. It only takes 5 minutes or so. Watch as the cheese melts and mixes with the caramelized onions -- my cheapie Patty Melt is one decadently tasty sammy!

Chickpea Salad with Chorizo

2012-01-26T01:01:00.000-08:00

I get recipes from everywhere - from websites to newsprint - but I never duplicate them word-for-word. Mainly, that's because a lot of recipes rely on expensive ingredients (which I must change,) or the list is so long that I have to take a machete to it! But, I've managed to pull a rabbit out of the pan more times than not. It's easy to substitute cheaper chicken for costly bovine, or peanuts for pine nuts. However, every once in a while I manage to find all the ingredients in a recipe for the right price.

I always look forward to the food section that's published every Thursday in our local newspaper, the Los Angeles Times. I've also gotten my share of recipe ideas from the Times' food blog Daily Dish (click here.) They generously encourage their readers to try out the published recipes. In the first week of January they highlighted the 10 Best Recipes of 2011 (for all the recipes, click here.)

One entree really caught my eye: Chickpea Salad with Chorizo, which uses Spanish Chorizo. This chorizo is a cured meat, somewhat like prosciutto and salami. (But very different from easier-to-get Mexican Chorizo, which I've used for several recipes, like here.) I picked up a few packages of thin-sliced Chorizo at my local 99c only Store. For this entree, the chorizo comes straight from the package - just roughly chopped and mixed into a Spanish-style tapas plate. (A tasty cheap substitution would be salami.)

It's a luscious dish made with budget priced chickpeas (or garbanzo beans,) black olives, cherry tomatoes, parsley, green onion, and garlic; in a tart dressing of lemon juice and olive oil. Of course, I couldn't help changing the recipe a little bit -- you should feel free to do so as well (original recipe is here.) I doubled up on the amount of black olives and tomato. I served the recipe during an impromptu viewing party for the Golden Globes earlier this month, and it was a hit -- eaten up even before Ricky Gervais' opening monologue was through!

So, props to the Los Angeles Times food section for serving up another hit recipe -- and I get to bask in all the glory! You will too, if you give the chintziest of chef's latest recipe a try, literally ripped off the pages of my great daily big city newspaper.

Ingredients (about 2 servings)
1 can chickpeas (or garbanzo beans) - 15 ounce can drained.
1/2 package of chorizo - about 1.5 ounces. I used 1/2 package of Hormel brand Chorizo that was thin sliced. A tasty substitution is salami, or your favorite cured meat. Chopped or sliced.
1/4 bell pepper - L.A. Times recipe used red bell pepper. I used orange, but any color is fine.
Handful of parsley - chopped, about 2 tablespoons. Optional. I have an herb garden so it's free!
2 green onions - chopped. Original recipe called for one -- not enough for me.
8-12 cherry tomatoes - slice tomatoes in half. Okay to use a regular medium tomato, chopped.
16 black olives - drained from a can. Original recipe called for 12, but I wanted more.
1 teaspoon chopped garlic - fresh or from jar.

Chickpea Marinade
3 tablespoons of olive oil
2 tablespoons of lemon juice - fresh or from a bottle. Okay to substitute with vinegar (any type.)

Directions
Drain chickpeas and lightly rinse. In a bowl, add chickpeas, olive oil and lemon juice (or vinegar.) Mix well and allow to marinate for a few hours, or overnight. (To be honest, I made this for a Golden Globes viewing party and just mixed everything together at once, then served it a half hour later -- it disappeared in a flash.)

Slice cherry tomatoes in half. Roughly chop the parsley and garlic (if garlic is fresh.) Slice the green onions. For the olives, slice depending on size - I left half of them whole and sliced the rest.

Real Spanish Chorizo comes as a link about the size of a jumbo hot dog wiener. The chorizo I found for 99.99 cents was thin sliced and quite large in diameter, so I just roughly shredded the slices into bite sizes. If you use hard salami (or a favorite cured meat,) then slice or chop into bite sizes.

Finally just add the marinated chickpeas (including the marinade) in a large bowl with all the other chopped and sliced veggies. Mix well. It's ready to serve at either room temperature or chilled. Store any leftovers (not likely) covered in the refrigerator.

5 Cheese Lasagna - Deal of the Day

2012-01-21T01:03:00.000-08:00

Michelina's Lean Gourmet 5 Cheese Lasagna is a winning entree for a light lunch or dinner. The slabs of noddles swim in a herb infused tomato sauce, and the 5 melted cheeses are quite flavorful.

And it's priced right -- for one dollar, if you have a Ralphs card. I'm not sure how long this Deal of the Day is going on at my local grocery chain store, but I would stock up on a few of these for cheap workday lunches. If you make a salad to go with it, like my 2 Minute Salad (click here,) you'll have a satisfying dinner, too.

This entree microwaves perfectly. The cheese melts over the lasagna, while the noddles steam fork-tender in the rich tomato sauce. The sauce is flavored with earthy herbs and sweeten with red wine (according to the ingredient list.) There's just is enough sauce to dredge all the pasta though -- and, you will mop up every last drop!

As you work your way through 4 wavy sheets of pasta, you are first hit with the tart and sharp Parmesan, Asiago, and Romano cheese, which then gives way to sweeter and creamier Ricotta and Mozzarella. It's so good you'll wish there was as much cheese as your grandmother would normally add. But, to keep it calorie conscious, I guess they decided to cut back on the amount of 5 cheeses.

So, on a 1-9 scale, 9 being best, I give Michelina's 5 Cheese Lasagna a perfect 9. I could take off a point because I wanted more cheese; but I can't really complain about a delicious entree that only costs a buck!

There are a slew of Michelina selections in the frozen grocery case, including a Chicken Alfredo Florentine and a Cheese Manicotti for 99 cents. I tried both of these and would recommend them as well. The Manicotti was loaded with cheese (my favorite of all that rates a perfect 10!) -- while the Alfredo Florentine's chicken cubes were cut from a chicken baloney-like mystery loaf (typical of most frozen poultry entrees.) But, the creamy Alfredo sauce with spinach lifted the pasta entree over the top in taste (rated about a 7?)

Meet Your Food Blogger - Magazine Bio

2012-01-16T01:01:00.000-08:00

Here is a cool article on yours truly, recently done by LA's excellent (and my personal favorite) local magazine, LA Weekly (website here.) What a great way to end 2011 -- or start 2012!)

Their online magazine carries a food blog section called Squid Ink that covers the city's vast and bustling cuisine culture -- everything from a review of ink., the happening new restaurant from Top Chef Michael Voltaggio, written by Pulitzer Prize-winner Jonathan Gold, to a month long series "30 Burger in 30 Days" by Elina Shatkin, along with daily national and international food headline coverage. I have Squid Ink bookmarked under Favorites. (If you want a great foodie resource, I would recommend you bookmark it as well, here.) The editorial slant is progressive and eclectic, just like my frugally-fashioned unconventional food blog.

I was contacted by LA Weekly journalist Daina Solomon just after Christmas. She wanted to revive a series the magazine last published in February of 2010 called "Meet Your Food Blogger." And, she wanted to resuscitate the series with an interview of the chintziest of culinarians, The 99 Cent Chef.

We first discussed it on Tuesday - did the interview at the LA Weekly on Wednesday - and the article was online by Friday. Daina is a great interviewer, and she fashioned a comprehensive article in which she wrote about my blog origins and influences, while at the same time creating links to some favorite recipes and video posts from my last four years of blogging.

I especially like that she embedded a video from Restaurant Nocturnes, my noir-lit nighttime collage of Los Angeles eateries from high-end to humble. I'm up to Restaurant Nocturne VII in this series and was wondering when the local media would pick up on it. It's an evocative photo/video/art series like no other. So, be sure to play Restaurant Nocturne I, which Daina embedded on page 2 of the article. (The other six Restaurant Nocturnes are linked on the right side of this blog - just scroll down to the heading "Restaurant Reviews - Videos & Photos" and click on any of them.)

This journalistic piece covers everything you wanted to know about The 99 Cent Chef (but were afraid to ask.) The first page is below. Click on the following links to see the original LA Weekly post: Page 1 and Page 2.

Dried Fig Smoothie

2012-01-11T01:04:00.000-08:00

I am on a liquid diet since the overstuffed holidays! And, I don't mean booze -- it's back to fruit smoothies in the morning for the much heavier frugal foodie.

I am more of a grab-an-apple-and-run type in the AM. I like an omelet every once in a while, but my usual morning meal is frozen fruit blended with low-fat yogurt, a banana, and soy milk. I try to mix it up with frozen raspberries, strawberries, grapes, peaches, blackberries or pineapple.

Over the Christmas holidays, we went to Joshua Tree National Park with our Seattle friends Jenny and Kevin (meet them in my Seattle Video Diaries here.) We hit the hiking trails, enjoying the dramatic desert scenery of scrappy Joshua Trees and sun-bleached tan building blocks of skyscraper-sized boulders (to see what I'm talking about -- my previous Joshua Tree video adventure is here.) On the way back to Los Angeles we stopped for a date shake at the diner, Hadley's (website,) west of Palm Springs on the 10 Freeway. Along with Joshua Trees, the desert dryness and sun is perfect for growing fields of date palm trees. I love dates, and had forgotten how good they pulverized in a milkshake -- so cool, creamy and sweet.

I was at The 99c only Store last week and saw dried figs for sale. I have seen small packages of dates before, but not this time, so I thought: "Why not make a Dried Fig Smoothie next time?" After all, figs are chewy dried fruit just like dates.

But, dried figs are not as sweet as dates, so I added a teaspoon of honey -- it turned out to be just the right amount of sweetness. I also used soy milk instead of ice cream (too rich for me,) a handful of ice cubes to get a slushy consistency, and some yogurt for creaminess.

So, until I see dates return to the 99c store, I'll use dried figs. If you have cheap access to dried figs or dates, give my smoothie recipe a try. It's a cool, tasty drink -- good anytime of day.

Ingredients
6 whole dried figs - they have small stems. I went ahead and blended with stems (it's extra roughage,) but they are easy enough to slice off, too.
1 small container of yogurt - about 6 ounces. I used a peach flavored yogurt, but you could just use plain.
1 teaspoon honey
1 cup soy milk - okay to use regular milk. For a Dried Fig Shake substitute with vanilla ice cream.
Handful of ice cubes - optional.

Directions
Add all of the ingredients into a blender and run until smooth. With the dried figs you may have to first pulse a few times, to get it all going.

Ice cubes will make a slushy cold blend, and the dried figs will reduce to into a ground pepper like texture.

I've also started adding a couple of dried figs to my normal breakfast frozen fruit and yogurt smoothie (that recipe is here.)

Annual Best Food Finds - Photos

2012-01-06T01:03:00.000-08:00

These are a few of my favorite finds from our local 99c only Stores from last year. (Click on a photo to see it larger.) This 99%er Chef does not live on 59 cent canned tuna, 99.99 cent pasta sauce, and 79 cent packages of pasta, alone. I've made everything from smoothies with fresh Raspberries, to a Veggie Stir Fry with Organic Tofu; all with ingredients found here. What follows is only a small sample -- I take my chef's hat off to our local 99c only Stores.

Our local 99c only Store is unique to all others. I've been to the Dollar Tree, the 98 Cent & Up, and almost every other dollar store in town. They do not even come close to the variety of fresh produce and unique packed foodstuffs that the 99c only Stores carry. Now, there are problems of course -- you should be selective on what you ingest, and they do carry their fair share of junk and gimmicky ingredients. But once you've been a few times, it's easy to glean the good stuff. And, as you will see below, I've found plenty! (I was recently in Gonzales, Louisiana and spent an afternoon driving from Family Dollar to Dollar General and found cans of Collard Greens and Okra with Tomatoes and Corn, plus frozen Stir Fry Veggie Blend and Scallops -- I was impressed.)

One of my favorite budget recipes from last year used that sweet and tender mollusk, the most flavorful and luscious sandwich ever, a Scallop Roll -- based on a New England classic Lobster Roll. Click here to see it.

When I find fat and gluten free Beef Stock and real Italian Arborio Rice separated by an aisle, it doesn't take much culinary imagination to see a rich and lusty risotto entree coming soon from my chintzy kitchen. My Oyster Mushroom Risotto recipe, is here.

Whole grain bread, loaves of pungent sourdough, and delicate slices of specialty deli salami are usually stocked for your next picnic or party tray. Last summer we had a picnic in Marina del Rey's Burton W. Chace Park to see songstress Aimee Mann for free! I made a bushel of finger sandwiches using fresh cucumbers, various cheeses, a couple kinds of bread, and a delicious Hot Sopressata Salami. Watch the sandwich-making and some concert clips here.

They carried Tahini for a few weeks, so I stocked up with a couple of jars. It's great for Hummus and Baba Ganoush; and since you only use a couple of tablespoons at a time, it will last (click on names to see my recipes and video.)

The 99c only Store was family owned until last year. It was bought out for about 1.3 billion (article here,) and the stores are expected to expand beyond California and Texas -- so look for canned escargot (snails) coming to a city near you!

Holiday Turkey Post Mortem - Video

2012-01-01T15:30:00.000-08:00

Whew, the holidays are over! At least there's a break until New Years Eve. And, this economical epicurean learned a few culinary lessons on cooking the big bird during this holiday break. Plus, I shot a short stop motion video of the roasting turkey for the fun of it.

I was on the lookout for whole frozen turkey for less than a dollar a pound -- without the caveat of a $25 minimum purchase. I found my local Ralphs grocery sold Jennie-O whole turkeys for 79 cents a pound. I got a 13-pounder for just over $10 -- what a deal! But even if you prefer an heirloom, free-range, all- natural, hormone-, steroid-, and antibiotic-free heritage bird fed on an alfalfa pasture, protected by a 7-foot fence, and raised on a sustainable farm -- you can still apply my cooking tips.

I have only cooked turkey a couple of times, and at these prices, it was a good chance to get some more experience. Roasted turkey is notorious for being too dry. I wanted to try brining it, which I've heard keeps the bird from drying out. Since we were having a rib roast for Christmas dinner with the in-laws, I thought I'd invite some friends and neighbors over for a cheap pre-Christmas fowl feast. Hey, I could feed seven, and still have leftovers though the New Year.

There has been a lot of bytes spilled on the subject of salt-brining a turkey. Well, I think brining is bogus! I tried it and I didn't like it -- maybe I did it wrong? I salted the turkey all over, which I read works as well as submerging a turkey overnight in a cooler of icy salted water. It's supposed to keep the breast moist and tender during roasting.

Well, if you overcook the bird, just a little bit, all that effort goes out the window, and you still get a dry bird. It's too much work for too little payoff.

The other problem with brining is you get over-salted turkey parts. It takes too much rinsing and soaking to get rid of all the salt. I like to chomp on crunchy turkey wing bits, and sink my incisors into the "oysters" (known to the French as: "sot-l'y-laisse,") which are two tender meaty rubies embedded in the bony undercarriage of the fowl's carcass. And, the jolt of an over briny bite is too much. You would have to run the turkey though a car wash twice to get out the salt from all those tasty tidbits.

Next time I will just follow the cooking directions on the turkey wrapping. And, I'll stick with my in-laws' advice to just cover the breast, wings and legs in a sheet of aluminum foil, until an hour before it's done -- then, remove foil and allow the bird to brown and the skin to crisp until done. As a final check, I like to cut into the thigh and wing, where it connects to the bird, and make sure there is no red or pink juice. If there is, then resume cooking in 10-minute increments until the juices run clear. Also, loosely cover the breast in foil if you need to cook longer than 10 minutes more.

Here are a couple of things I did right: I added fresh sage leaves under the turkey skin (I would even add more next time). It made a fragrant bird and added a light earthy herb flavor. Also, I added 2 cups of water to my roasting pan when I took off the aluminum foil during the last hour; and sloshed it around to loosen the browned bits and mix in the drippings. I basted the turkey breast and legs about every 15 minutes until done. Sage leaves are such a tasty addition that you'll also want to bake your next chicken (or breast and thigh pieces) with them.

No one complained about the bird being salty in places. The Sausage Stuffing I made was perfect (see recipe video below), and my wife's Squash, Tomatoes and Onions (click here to see the recipe) made a welcome light veggie side While not the best pre-Chrismas dinner, it was a success, and I learned a few things. So, check out my fun video of an imperfect turkey dinner.

And, if you learned any turkey cooking tips of your own this year, or have some tried-and-true advice to pass on, leave a comment for me and my visitors. Have an entertaining New Year!

Turkey & Sausage Stuffing - VIDEO

Play it here. Video runs 4 minutes, 25 seconds.

To view or embed from YouTube, click here.

Ingredients for Sausage Stuffing
Cheap package of sausage - I found a 12-ounce one for 99.99 cents, but you could use less or more, to your taste. Or, keep it vegetarian and use more mushrooms and veggies.
1/2 bell pepper, chopped - any color
1 onion, chopped - small or medium size
1 rib of celery, chopped - I left it out in my video, but added it here anyway.
1 tablespoon of chopped garlic
1 large package of your favorite stuffing mix - follow package directions.
Water according to stuffing directions.
Stuffing mixes are usually over-seasoned, so I left it out extra salt and pepper.

Directions
Over a medium heat in a large pan or pot, saute the sausage until brown and cooked through. Break apart the sausage into bite sizes. You can drain off some of the fat -- I kept it in, to flavor the veggies and stuffing. Set sausage aside when done.

In the same pan, add the chopped onion, bell pepper and celery. Cook about 5 minutes until soft. Finally add the chopped garlic and cook another minute.

Prepare the stuffing according to the package directions.

Now it's time to mix it all together. You may need to do this in batches, depending how much stuffing you are making. In a large bowl add the stuffing, sausage and cooked veggies. Mix well, and set it aside while preparing the turkey for roasting.

Ingredients for Turkey with Sage
10-15 pound turkey - I got a 13-pound bird. If yours is larger, then follow package directions for baking times.
Sage leaves -- a handful, depending how many leaves you can get under the turkey skin. You can use almost any fresh herb, including: basil, rosemary, thyme, oregano -- or any combination.
Salt and pepper to taste
Aluminum foil

Directions for Roasting the Stuffed Turkey
First remove any turkey parts in the chest cavity. Mine had a turkey neck, giblets, heart and liver. It also had a plastic pouch of gravy. Don't throw out the extra turkey parts - just throw them in a pot of water and low boil for about 2 hours to flavor your gravy (chop and shred the neck meat and add to your favorite gravy recipe.)

For the liver, I like to season it and roast it on the rack with the bird, about half an hour, or until done. This is the Chef's reward for all the hard work!

Preheat oven to 350 degrees. Rinse off the turkey inside and out. Drain well and place in a roasting pan. Season the turkey, inside and out, with salt and pepper.

Loosen the breast, leg and thigh skin. I do this with my clean fingers. Watch the video to see how I did it. It's a yucky process, but done carefully, you will get a flavorful bird loaded with a pungent, earthy herb taste. Loosening the breast is easy, it's harder to do the legs and thigh. The skin is mallable, but will tear, so be gentle and work it loose slowly.

I used Sage leaves from my garden, but you can use any you have on hand, or a favorite. I spaced the leaves about an inch apart. But next time I would add more leaves.

Next, fill the chest cavity with stuffing -- don't pack too tight, just fill 'er up. I also carefully put stuffing under the neck skin flap.

Loosely wrap the top of the turkey in foil, including the wings and legs. You will remove the foil during the last hour.

My turkey was 13 pounds, so the baking time is 3-4 hours. Bake the bird for a couple of hours then remove the foil. After the third hour, it's time to start checking the thigh meat to see if it is about done or not. I make a small slice into the thickest thigh part that is attached to the body and look for any pink or red juices. The bird is done when the juices run clear, or the internal temperature of the thigh meat is at least 165 degrees.

Also, after the foil is removed, you can start basting the bird. I add 2 cups of water to the roasting pan once the foil is off. Slosh around the water to get all the tasty bits in the pan loose. I have a large basting bulb, but you can use a brush or large spoon. You don't want to keep the oven open too long, as it increases the cooking time. I like a basting bulb because it is quick and easy to use.

If you have leftover stuffing you can add it to a loaf pan, and bake it with the bird during the last hour of cooking. I like a tall pan, as opposed to a shallow dish, so the dressing doesn't dry out.

Baste the turkey every 15 minutes or so, during the last hour of cooking. When turkey is done remove it and allow to rest for about 10 minutes. I also like to remove the stuffing while the bird is resting. I add the bird stuffing to a loaf pan and let it cook in the oven 15 minutes, while the turkey rests. Often the stuffing is too mushy for me so this firms it up just enough. Of course, you can leave the stuffing in the bird, for a nicer presentation on the dinner table (the internal temperature of the stuffing should measure at least 165 degrees.)

Mom's Pumpkin Pie - Christmas Dessert Video

2011-12-23T01:01:00.000-08:00

Christmas is two days away so you have plenty of time to make my Mom's Pumpkin Pie. I was back in Gonzales, Louisiana around Thanksgiving and got her to cook it on camera. Boy, was it good -- so good, that a lot of my Cajun cousins swung by. It was a fun and noisy day, as you will see, where everyone lines up for a slice after the pies cool down.

Mom made a wheat crust from scratch, but for the filling she went with the convenience of canned pumpkin. I know you are disappointed that we didn't find a free pumpkin in the wild, like we did a couple of weeks ago on Mom's last dessert recipe of Mini Pecan Pies -- where we went pecan picking out in a field of pecan trees (click here for that video).

Even with canned pumpkin, Mom's extra ingredients of spices, eggs and evaporated milk, make a luscious filling with a creamy flavored kick of cinnamon, ginger, vanilla and clove.

The rest of the pie filling was made with cheap ingredients. This week I went searching for a cheap can of pumpkin and found out how expensive it is. Almost $3 a can!

Now, for this recipe I am following Mom's lead, and would not have her change a family recipe handed down to her, but I can offer a 99.99 cent substitution: canned sweet yams. They are almost the same color, and by the time you add sugar to Mom's pumpkin filling, it almost tastes the same. I've had Sweet Potato Pie (probably made with canned yams or sweet potatoes) at my local Soul Food restaurant and it's dang good. The consistency is similar to pumpkin and the flavor is sweeter. Usually canned yams are cooked chunks floating in liquid. So if you want to make a cheaper pie using yams, you should drain the can and mash the cooked yam flesh. And, I would use half the sugar that Mom uses for her Pumpkin Pie.

The best substitution would be to fork mash the orange flesh of fresh baked and peeled sweet potatoes -- they are almost as cheap as russet potatoes. See, dear reader, I am always thinking of you, and how to make a cheaper, but still tasty twist on a typical expensive dessert!

For the heck of it, I priced premade pumpkin pies at my local grocery chain store and found them on sale for $6.99 each. That's way too One Percent for
The 99 Percenter Chef!

You could also buy an inexpensive pre-made pie crust -- but if you have time, do give Mom's homemade version a try. The whole pie came together quickly and easily. It's a two-for-one recipe. The video recipe is for 2 pies. Of course, it's easy to cut the ingredient amounts in half to bake one pie.

I have to give a big 99 thanks to all my Cajun relatives -- I had to twist their arms to give Mom's Pumpkin Pie a try -- and an extra 99 thanks to Mom for sharing her recipe with all my readers. And Merry Holidays to all! See you again in the new year.

Mom's Pumpkin Pie Recipe - VIDEO

Play it here. Video runs 8 minutes, 54 seconds.

To view or embed from YouTube, click here.

Ingredients for Pie Crusts (2 Pies)
2 cups of flour - white or wheat flour
1/2 cup ice cold water
1 teaspoon of salt
1 cup shortening

Directions for Pie Crusts
Add flour and salt to a large bowl for mixing. Scoop in a cup of shortening. Mix in with a fork until flour becomes pea sized lumps. Pour in a cup of cold water. Now you have to get your hands dirty. Mix the dough by hand for about 3 minutes until it all comes together. Sprinkle flour over a work surface. Plop dough on it and form into a ball. Divide the ball in half.

With a rolling pin, roll out each dough ball until it is large enough to fit over your baking pie pan. Press dough into the pan and press together any cracks that split during the transfer. You can pinch dough ridges around the top if you want to.

Ingredients for Pumpkin Pie Filling
2 cups of canned pumpkin - okay to use cheaper canned sweet potatoes or yams.
1 cup of sugar - use half a cup if you are using sweet potatoes or yams. Of course, best to use baked and peeled fresh orange colored yams - about 2-4, depending on the size.
1 teaspoon of salt
2 teaspoons of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of ground ginger
4 eggs
2 cups of evaporated milk

Directions for Pumpkin Pie Filling
In a large bowl mix in dry ingredients and spices including: sugar, salt, ground cinnamon, cloves and ginger.

In another small bowl, add 4 eggs and lightly whisk the egg yolks and whites together for a minute. Pour blended eggs into the bowl of dry ingredients. Mix it all together for a minute.

Spoon in 2 cups of canned pumpkin (okay to substitute cheaper sweet potatoes or yams) into the spices and egg mixture. Next pour in 2 cups of evaporated milk. Whisk it all together for a minute or two until well blended.

Now it all comes together. Just pour the pie filling into both pie shells until pie shells are almost full.

Add pies to a 425 degree heated oven for 15 minutes. Then reduce heat to 350 degrees and finish baking for 40 minutes.

Mom uses a toothpick test to see if a pie is cooked through. She inserts a toothpick into the center of the pie, then removes the pick to see if it's wet. If it comes out clean, it's ready. If it is still wet, she puts it back in the oven for another 5 - 10 minutes. I think if the toothpick is slightly damp, you can just leave the pie out to cool, as it will continue cooking anyway.

Pie is ready to serve when it reaches room temperature (after an hour of cooling on the counter.)

Of course, you could easily half all the ingredients to make just one pie.

You can also speed up the cooling by putting the pies in the refrigerator. Since the pie plates are hot, you need to allow them to cool for 10 minutes first. Then place potholders, or a kitchen towel, on the refrigerator surface and place the pies on it. Pies store well in the refrigerator, so you can make them a couple of days beforehand -- just cover with plastic wrap after they cool down.

Pie slices are delicious on their own, but you may want to top with whipped cream.

Hindsight
Of course, you can just buy a premade crust at the market for cheap. I thought it fun to show how Mom makes hers. As mentioned earlier, it is easy to cut the ingredients in half to make just one pie. You could shave off 10 minutes or so for a creamier pudding like filling, that's still enough time to cook the crust.

Deal of the Day - The Saddest Christmas Turkey Dinner

2011-12-19T01:02:00.000-08:00

This Deal of the Day is the anti-Norman Rockwell Christmas dinner. I've had my share of sad Christmases (and Thanksgivings). This happens when you are single and first move into a new city, or you could be out of town on business. And, on some holidays everyone you know may be visiting relatives.

While one does feel self-conscious eating alone during the holidays, there is something to be said of being out of the holiday family drama loop. And this Turkey Dinner by Banquet is a meal you do not want to share -- nor could you do so, with its small serving size.

I always find them at the grocery store for around a dollar, and they show up at my local 99c only Store from time to time. The package cover actually matches the real meal, this time around.

I actually like this frozen meal -- occasionally. While the turkey has the texture of baloney, and the stuffing amount is miniscule, and if you close your eyes, you would think you are having the real deal, as all the flavors are there.

There is an ample amount of gravy to swab about the mashed potatoes, and the green peas are firm and tasty. The gravy has a deep turkey broth flavor, although, it overpowers and drowns the stuffing.

The real weakness is the powdery instant potatoes. They dissolve once the gravy is mixed in. I don't know why the Banquet food scientists haven't figured out how to do it right -- after all these decades of frozen entree development. Their potato formula needs bulking up. And, a touch of butter (flavoring) wouldn't hurt.

The two turkey loaf slices appear to be white and dark meat. I couldn't tell any difference in taste. The mechanically separated turkey loaf doesn't compare to a fresh slice of steaming turkey breast, but for a buck, it will do.

The peas, of all the ingredients, is the real winner on the plastic plate. They taste flash fresh frozen and are firm, not a typically mushy defrosted entree -- they're as good as any name brand frozen pea.

So if you are alone and broke this Christmas, I would recommend Banquets Turkey Dinner. On a scale of 1 to 9, 9 being best, I give it a 5. You would not be to far off to think the Grinch left such a small entree under your tree -- and, you would need to consume 2 or 3 of these miniscule meals to get that second serving bloated afterglow.

Now, don't worry that The 99 Cent Chef is unhappy this holiday. We are entertaining my in-laws with a Prime Rib Roast for Christmas at the Chintzy Chateau. And, my next post will not be depressing -- because, my Mom is back with another holiday dessert recipe video: a sweet and luscious homemade Pumpkin Pie!

Mom's Mini Pecan Pies - Holiday Dessert Video

2011-12-13T15:51:00.000-08:00

Mom's back! I mean that in a couple of ways. First, she had quadruple bypass heart surgery in September. And second, after a couple months of recovery, she is as fiesty as ever -- in and out of the kitchen!

I've been going back to Gonzales, Louisiana to check up on her; and during my last visit in November, she was doing so well that I got her back in the kitchen to cook up a Christmas family favorite: her scrumptious Mini Pecan Pies. Now, this is her kitchen, so in this latest Cajun Cuisine Diary Video I do things her way...or else!

This is a homemade recipe made with Mom's love, so you know it is delicious. Every holiday my wife and I receive a food care-package from her, filled with Mini Pecan Pies and Praline candies (I'll get that recipe on video for you next time I visit her.) Because they are half the size of a cupcake, they are easy to pack, and quickly travel through the cash strapped mail system. Mom has a special mini muffin pan that makes 24 pies at one time. You could make these mini masterpieces a little bigger in a more convenient cupcake pan, too.

But, Mom did help me keep things cheap. You will be surprised at how we got around paying $7.99 per pound for the main ingredient, shelled pecans. As for the other ingredients of brown sugar, flour, cream cheese, and a little butter and vanilla, they all come cheaply.

It's a surprisingly easy and quick recipe to make. The finished Mini Pecan Pies keep well -- just cover and store in a cool, dry place. Plus, they look tasty on a tray for your family Christmas gathering or office party. But, do keep them out of reach until you are ready to serve them, or they will quickly and mysteriously disappear!

So, check out my latest video, in which Mom and her cheap, chef of a son, butt heads in the kitchen while making a delicious recipe with humor and love.

Mom's Mini Pecan Pies Recipe - VIDEO

Play it here. Video runs 9 minutes, 31 seconds.

To view or embed from YouTube, click here.

Ingredients for Pie Crust (24 mini pies)
1 cup of flour - whole wheat or white flour
1 stick of butter - room temperature
3 ounces of cream cheese - room temperature

Directions for Pie Crust
Combine flour, butter and cream cheese into a bowl and mix well for about 3 minutes. Once dough comes together you can finish by making a ball on a cutting board or counter top.

Pinch off dough balls, about an inch to an inch-and-a-half in diameter, and add each one to to a 24-count muffin pan. It's okay to use a convenient 12-count cupcake pan -- of course, you'll make bigger pie crust balls, about two to three inches each. Spread the balls to the edge of each muffin mold shape. Now you're ready to add the chopped pecans and brown sugar filling.

Ingredients for Pecan Pie Filling
1 egg
3/4 cup brown sugar
1 tablespoon butter - warm melted
2 teaspoons vanilla
1 cup of raw chopped pecans

Directions for Pecan Pie Filling
To prepare whole pecans, lay out a cup-full on a cutting board. Roughly chop the pecans so they will easily fit into each mini pie crust. Fill each mini pie shell with pecan pieces.

For the creamy filling, start by adding one egg to a bowl. Spoon in 3/4 cup of brown sugar, and two teaspoons of vanilla extract. Mix well. Spoon on enough pie filling to cover the pecans in each each pie cup.

Add the pie tray to a preheated 350 degree oven for 15 minutes. Then reduce heat to 300 degrees and bake for another 15 minutes.

Finally, remove Mini Pecan Pies from oven and allow to cool for five minutes. Carefully remove the pies from the pan. Mom used a short blade knife to loosen the pies.

Mini Pecan Pies store covered in a cool dry place, and can be served at room temperature.

Salmon Olympia - A Wedding Day Entree

2011-12-08T08:22:00.000-08:00

Wedding Bells are ringing with The 99 Cent Chef's latest budget dish. All heads will turn as you walk down the aisle, and into the happy couple's wedding reception, with this luscious entree.

My Salmon Olympia should be a wedding reception dinner favorite -- see how it's all white and pink, topped with lightly toasted breadcrumbs? You know it will look lovely (like the bride) served as the main entree. And, the chintzy chef shows you how to do it on a dime. Plus, the in-laws will be pleased not having to shell out the big bucks for a typical, overpriced, catered seafood entree. For all you professional wedding planners, you don't have to admit where this centerpiece entree comes from -- go ahead and use it.

Of course, you don't have to wait for a wedding excuse to try it out. I made it the other night for my wife and she loved it. See, the honeymoon never has to end!

I always find 4 ounce fish fillets in my local groceries frozen deli case for around a dollar each. I've seen everything from Flounder to Rockfish, and Salmon to Tilapia -- and, my local 99c only Store stocks these 4 ouncers as well. The fillets are typically fresh frozen, so they defrost and bake well.

And, the other ingredients of sour cream, mayo and grilled onions are cheap all the time. Breadcrumbs are probably the most expensive ingredient on this menu, but I also have an easy recipe (click here) for making your own -- if you are as much a miser as I am. You can keep the calorie count down with light mayo and low fat sour cream.

So if you, the best man, and bridesmaids are throwing around wedding recipe ideas, make sure to add The 99 Cent Chef's Salmon Olympia to the list, because you can put all the saved bucks toward the honeymoon trip!

Ingredients (2 servings)
2 fish fillets (about 4 ounces each) - any defrosted fish will do. I used salmon.
1 whole small to medium onion - chopped
2 tablespoons sour cream
2 tablespoons mayo
4 tablespoons of bread crumbs
Salt and pepper to taste - season fish fillets.
1 tablespoon cooking oil - traditionally butter is used (about slices), but I used a cheaper and tasty olive oil.

Directions
Heat oil over medium heat and saute chopped onion for about 5 minutes, until soft. While onions cook mix, 2 tablespoon each, sour cream and mayo in a bowl.

Assemble Salmon Olympia on an ovenproof pan. First, add a 2 piles of cooked onion. Add salt and pepper to both sides of the fish, and arrange fish (skin side down) on each onion pile. Scoop on about 2 tablespoons of mayo/sour cream on each fillet. Finally, sprinkle on dried bread crumbs over the creamy topping.

Depending on thickness of fish fillet, bake in a oven at 350 degrees for about 20 - 30 minutes. I used a wide spatula to carefully plate each finished Salmon Olympia.

Hindsight
If your fish has skin, then place skin side down on onions. That way, the creamy topping cooks on the fish, not the skin. Also, you could just remove the skin. For a richer variation, try cream cheese instead of sour cream. Normally, the recipe uses raw onions under the fish fillet, but I like my chopped onions a little more caramelized, so I cook them some, first.

Baba Ganoush - Roasted Eggplant Dip Video

2011-12-02T12:55:00.000-08:00

Baba Ganoush- I just like saying it: "Baabaaa Ganoooossshh." It's a nonsense-sounding word (to English speakers, anyway).

And, an Eggplant just looks funny: a black/purple, oddly shaped, inflated veggie balloon (and, it's as light as one, too.) But, boy does it taste good in The 99 Cent Chef's latest recipe video. The other ingredients are cheap enough: sesame seeds, olive oil, chopped garlic, lemon juice, and a couple of optional ingredients: ground paprika and parsley.

Eggplant, like a whoopie cushion, deflates into a soft mass after it's baked in the oven for half an hour. While the skin is bitter, the mushy flesh is sweet. Baba Ganoush is finished with a quick spin in a blender or food processor. Serve it as a side -- or, cut pita bread into triangles and serve it as a dip at your next get-together.

Baba Ganoush, like hummas, is made with Tahini: peanut butter-like, oily, ground sesame seeds. In my video that's what I used. But, I also show you how to make a taste-similar version of Tahini -- easily made by adding a couple of tablespoons of sesame seeds to your coffee grinder (or spice grinder) and blending until it's a powder (it doesn't grind every last seed, but does well enough.) It's the same thing, really, just in a slightly damp powder form. It's the molecular gastronomic version a Top Chef would sprinkle over some deconstructed dish.

If your local market doesn't stock Tahini, and you're not interested in grinding sesame seeds, then you can substitute with a teaspoon of peanut butter (just don't tell your Middle Eastern dining guests!) Peanut butter has a similar taste, but it's much stronger than Tahini, so you want to use half the amount. Or, for the easiest option of all, just use sesame oil. The taste is milder, but it will suffice.

So pull up a chair and check out the 99 Cent Chef's latest recipe video, for Baba Ganoush. It's a fun, stop-motion animated delight of time-lapse deflating eggplants -- full of icky, gooey, veggie innards that blends into a smooth delicious dip.

Baba Ganoush - Video

Play it here. Video runs 3 minutes, 3 seconds.

To view or embed from YouTube, click here.

Ingredients (2-3 servings)

4 Japanese eggplants - or, 2 regular eggplants. (I got about 1 1/2 cups cooked flesh.)
2 tablespoons Tahini - You can make your own by adding 2 tablespoons of sesame seeds to a coffee grinder, and pulverize. Or, just blend in a 2 tablespoons of sesame oil, instead of olive oil. You could even substitute Tahini with a teaspoon of peanut butter.
1 tablespoon of chopped garlic - fresh, or from jar.
2 tablespoons of lemon juice - in the video I used lime.
4 tablespoons of olive oil - 1 for baking (optional,) 2 for blending, and 1 more for drizzling on Baba Ganoush before serving.
Handful of parsley - or tablespoon of dried. Save a chopped sprig for presentation. Optional.
1 teaspoon of paprika - optional.
Salt and pepper to taste.

Directions
Slice into one side of the eggplant, or poke it all over with a fork -- you need to do this, or the eggplant may explode into a mess in your oven. Drizzle on a tablespoon of olive oil and rub on eggplant skin. It doesn't need to cover every bit of eggplant surface; it just helps conduct the heat (oiling optional.)

Cover eggplant in a casserole dish, or place in a large pan (or cookie sheet) and cover with foil. I used Japanese eggplant so this was easy to do; however if you are using a more typical large eggplant, poke it, then just wrap it in foil. Bake for 30 minutes at 400 degrees.

When eggplant is done, unwrap it and allow to cool for 10 minutes. It will continue to seam and soften in its skin. After it is cool enough to handle, split it open and spoon out the soft flesh into a bowl or plate. Toward the tapering stem, the meat may be stringy, but still usable -- it will mash and blend fine.

Finally, mix all the ingredients into a blender or food processor, and season with a dash of salt and pepper. Pulse and blend until it is a smooth mass, similar to hummus or cooked grits. You could also just mash it all together with a fork, until the texture is like oatmeal. The flavors deepen and intensify if you let the Baba Ganoush sit covered in the refrigerator for a couple of hours; then set it out until it reaches room temperature.

To serve, just spoon it into a serving bowl and sprinkle on some chopped parsley (optional) and finish with a light drizzle of olive oil. I like to cut up a pita into triangles, for easy scooping. For the carb-wary, substitute with some sliced veggie sticks like carrots, celery, broccoli, or any favorite crunchy veggie. It's fine to just plop some on the plate and use it like a sweet gravy.

Hindsight
I recently made the dish a second time, and I baked the eggplant without an olive oil coating and it softened fine, so you can leave out that step, if you want to.

As mentioned earlier, peanut butter is a convenient substitution -- just be sure to use half the amount asked for with Tahini. The next time I make it, I will try a version without the powdered paprika, or use even less. Usually when I get Baba Ganoush at a Persian or Israeli restaurant, they drizzle on olive oil, but you don't have to do this -- to keep things low calorie.

I got a cup and a half of cooked flesh from the eggplant. Your amount may vary, but don't worry if you have less or more, just roll with it. Baba Ganoush is versatile enough to play around with adding and subtracting the ingredients -- that's what this chintzy chef does all the time, play in the kitchen!

White Beans, Black Olives & Tuna

2011-11-26T01:01:00.000-08:00

White Beans and Black Olives with Tuna - can we all get along? Of course so, when The 99 Cent Chef brings them together as a delicious bean salad.

It's a hardy serving with earthy black olives, tender beans and pungent chunks of tuna. I also add some red onion for crunch and sweet heat. And, I drizzle on good olive oil for richness, and some vinegar for a tangy finish.

Beans, black olives and canned tuna are dollar store staples, so you know this tightwad recipe is right up the chintzy chef's alley. And, I'm happy to share this delicious budget recipe with everyone.

My tinned cupboard treat requires some minimal assembly, but no cooking. Serve as a side, or load on an extra scoop or two, and it's an entree.

Ingredients
1 small can (5 ounces) tuna - in oil or water. Canned tuna or from a pouch.
1 small can (15 ounces) of white beans - drain and rinse. Okay to use any favorite canned whole bean.
1/2 can of black olives - drain and roughly chop. Okay to use pre-sliced.
1/2 small red onion - chopped. Okay to use white or yellow instead.
2 tablespoons olive oil - or any tasty oil. Skip oil if you use canned tuna in oil.
1 tablespoon vinegar - white, rice, balsamic, or any you have on hand. Can also use lemon or lime juice.
Salt and pepper to taste.

Directions
Drain beans and rinse off any sauce. Roughly chop 1/2 can of drained whole black olives (okay to use pre-chopped 1/2 can of olives.) Chop 1/2 of a small red onion.

Into a medium bowl add beans, olives and red onion, and mix. Salt and pepper to taste. Mix in 2 tablespoons of olive oil and one tablespoon of vinegar.

Add a can of drained tuna. If tuna is in oil, then add the oil, too (you can leave out the 2 tablespoons of oil mentioned above.) Lightly mix until tuna is incorporated - I like to leave the tuna chunky. Serve chilled or at room temperature.

Jewish Scrambled Eggs

2011-11-21T01:11:00.000-08:00

The Chintzy Chef hatches a delicious breakfast scramble that will please his Kosher abiding visitors. Jewish Scrambled Eggs are a riff on a favorite of mine: lox with cream cheese. The main ingredients are cheaply bought canned salmon, cream cheese and eggs. And since I am a miser, it is the perfect breakfast budget recipe!

I always find cans of cooked salmon at my local 99c only Store. Of all the cheeses out there, cream cheese is one of the cheapest. Eggs are inexpensive, and my other budget ingredients are red onion and tomato.

It's quick to do: just saute the salmon, onion, and tomato for a few minutes, then blend in your favorite egg scramble. And finish up with a dollop of cream cheese. It's a hearty way to start your day, but still lighter than a typical breakfast of eggs, bacon, hash browns and toast.

For my Jewish friends, make sure to open eggs in separate bowls, in case any have a spot of blood in the yoke, thus rendering them non-kosher! And if you like bagels in the morning, then my Jewish Scramble Eggs goes great between two split and toasted slices.

And, click on the following recipes for more lox and cream cheese 99 Cent Chef creations: The Loxaco Video and A Salmon Schmear.

Ingredients (one serving)
2 - 3 eggs, depending on egg size.
1 tablespoon of salmon - or a few chunks. I used canned, but if you have fresh, use it.
1 tablespoon tomato chopped
1 tablespoon red onion chopped - okay to use white or yellow onion.
1 tablespoon cream cheese
1 teaspoon oil
Salt and pepper to taste

Directions
Add teaspoon of oil over medium heat in your favorite omelet pan. Add chopped onion, tomato and salmon. I like to taste chunks of salmon, so stir gently for about 2 minutes, until onion is soft and everything is heated through.

Prepare eggs for scrambling your favorite way. Do you like a little milk whisked into your eggs? Or do you beat the eggs first? Or, God forbid, do you use an egg substitute? Hey, do it your way. I like to crack open eggs right into the pan, and do a sloppy scramble -- I like to see, and taste, the difference between white albumen and yellow vitellus.

Cook and scramble eggs until almost firm, about 2 - 4 minutes. Just before done (with a few wet spots,) add tablespoon of cream cheese. Blend all together for a minute or until cheese is melted. Serve with your favorite accompaniment, or toast a bagel and make a Kosher Breakfast Sandwich!

You can experiment with adding, or subtracting, the amounts of cream cheese and salmon. Some may like it less fishy -- although, I think salmon is mild tasting. How cheesy do you want your eggs? You may want to add twice as much as I do. Same goes for onion and tomato; don't worry about exact measurements, it will still be scrumptious.

Also, this recipe is easy to expand for more servings, just double everything for a guest.

And if you have any leftover flakes of salmon it's freezable; so you can make my Jewish Scrambled Eggs any morning.

Baked Pasta with Cauliflower & Cheese - VIDEO

2011-11-16T01:02:00.000-08:00

My vegetarian visitors will like the latest lush dish from the skinflint epicurean. You now have a perfect recipe excuse to eat more cauliflower. Especially cauliflower florets stuck in a yellow tar pit of bubbling mozzarella and cheddar. And melted cheese makes everything palatable - even a picky tot will scarf it down! Plus, adding some cheap pasta turns this entree into one filling meal.

If you like fresh baked Mac and Cheese (I have a delicious 3 cheese one - click here,) then you will dig into my Baked Cauliflower with Pasta and Cheese. This is a perfect one pot meal for the family. I used cream and regular cheese, but you could lighten it up with 2% milk and low fat cottage cheese. You can also bake with gluten free pasta, wheat or whole grain pasta.

Pasta, milk, and cauliflower are often priced cheaply from a regular grocery store, too.

I bought an 8 ounce bag of cubed cheddar cheese, and a 3 ounce package of shredded mozzarella at my local 99c only Store. Anytime I see cheese on sale I get a few packages to freeze -- if you are going to melt it, then you can freeze it. Most any cheese on sale, even cream or cottage cheese, can be used in this recipe.

The recipe preparations are quick. Cook some pasta, and remove the florets from the cauliflower. The cheese I got on sale was already cubed or shredded (no need to shred cheese, if you don't want to, cubed or sliced is good enough.) And once your casserole dish is in the oven, that's it -- just chill out for 45 minutes until it's done. Oh, you do have to open the oven once, and take the casserole top off, during the last 15 minutes, so the cheese browns a little.

Pasta and cauliflower go well together, especially in The 99 Cent Chef's latest creamy concoction.

Baked Cauliflower, Pasta and Cheese - Video

Play it here, video runs 2 minutes, 14 seconds.

To view or embed from YouTube, click here.

Ingredients (serves 2-3)
*1 whole cauliflower - break off florets. Okay to keep green and white leaves (as long as they are not wilted or too old.) In my video I left out the green and white leaves.
*11 ounces of cheese total. I used an 8 ounce package of low fat Mild Cheddar (2 cups cubed) and 3 ounces shredded Mozzarella (about 1/2 cup.) Fresh shaved, or cheap grated, Parmesan would be a flavorful addition. *You can add, or subtract, as much cheese as you like. Or a medium carton (about 15 ounces) of low fat Cottage Cheese is light substitution.
1 1/2 cups of milk - okay to use low fat or regular. In the video I show a cup, but would actually use 1 1/2 cups, when I make it again.
1 cup of cream - I used whipping cream (a small, half pint carton,) but you can use any type. Also, okay to keep it low fat and use regular milk (or reduced fat.)
Half a package of pasta - any type really. I used about 8 ounces of Penne. Bow tie, spirals, shell, macaroni, even spaghetti (break in half,) would be fine.
1 teaspoon of cornstarch or flour.
Salt and pepper to taste.
*I've seen packages of frozen cauliflower florets, which you could conveniently use.

Directions
Cook pasta about half the recommended cooking time. You will finish cooking in the oven. Drain and set aside.

Break down whole cauliflower by just snapping (or slicing) off the florets. Work from the outside of cauliflower and move inward. You can halve the largest florets, if you want. Set aside.

Add 1 heaping teaspoon of cornstarch, or flour, into 1 1/2 cups of milk, and whisk. Pour into a casserole dish or ovenproof pot (should hold at least 8 cups, or 2 quarts.) Next add a cup of cream (or an equal amount of milk.)

Add half or the pasta, cauliflower and cheese (save 1/2 cup Mozzeralla and/or Parmesan as a topping.) Mix, then add the rest. Season with salt and pepper (not too much salt, as cheese has plenty.) Mix again and top with a layer of Mozzeralla and/or Parmesan cheese.

Just to be safe, make sure that the milk and cream does not reach the top lip of your baking dish -- leave an inch from the top, pasta may expand a little. You could put a baking pan underneath in case any liquid bubbles out.

Cover and bake at 350 degrees for 30 minutes. To finish, just remove cover and allow cheese to lightly brown for about 10 -15 minutes.

And save the best part of any pasta and cheese bake - the socarraet (burnt rice on the bottom of a Spanish paella,) which is, crispy caramelized pasta and cheese that's scraped from the bottom of the casserole dish!

Hindsight
First, I would cut down on the baking time by 10 minutes. The pasta and cauliflower was a little mushy, but still delicious -- this is a personal preference.

My recipe ingredients are easy to double to feed many more -- you just need a big enough pot (or two) with a cover (or foil.) You could also stretch the recipe by adding a whole package of pasta; just make sure to add an extra cup of milk, because pasta soaks up any liquid.

For more color, you could make this dish with broccoli, or add some to the cauliflower. Even chunky slices of carrot sweeten in this creamy concoction. I left out the cauliflower leaves and stems. Next time I would use them both-- chopping up the stem into bite-sized pieces. I would also add a sauteed small chopped onion with a tablespoon of garlic.

For my non-vegetarian visitors, add some crisped crumbled cooked bacon (or a package of bacon bits,) chopped ham, or even sauteed ground beef, chicken or turkey, for more heft. You could also mix in some shredded leftover chicken, or a small can of chicken.

Deal of the Day - Queso Enchilada Dinner

2011-11-11T16:35:00.000-08:00

Loaded with cheese, these 2 stuffed enchiladas, with beans and rice, from El Charrito, are well worth 99.99 cents. If you saw my last disappointing Deal of the Day review (click here), I'm pleased to point out this micowaveable dinner has a lot going for it.

My go-to cheap Mexican frozen dinner is made by Banquet. I've had many of their beef enchiladas and tamale dinners, so I am an expert on mediocre Mexican fare. There are a few problems with Banquet's Mexican meals, though. First off, the refried beans are all mush -- I like a few legume bits to remind what you are eating. Also, the Mexican rice has too much liquid, making more of a rice porrage. And finally, the cheese and beef enchilada filling is quite bland with no ground beef texture. (Now, to be fair, I give props to Banquet for their tasty Salisbury Steak Dinner - read about it here.)

This is not a problem with El Charritos' Cheese Enchilada Dinner. The refried beans have enough whole pinto beans for texture. The Mexican Rice is slightly soggy, but much better than Banquets.

And the main ingredient, the cheese enchiladas, are sprinkled with small pieces of green and red chiles, that give off a slight tingle of chile heat after each bite. It takes real guts to make mass produced Mexican food spicy.

The only slight drawback is the cheese. While flavorful, it is not Mexican in any way -- more like cheddar flavored Cheez Wiz, made to appeal to average American tastes. But on the good side, these enchiladas are fat ones, so you get your moneys' worth.

As with many cheap, frozen, Mexican meals they are loaded with ingredients, too many to read all the way through. So, this is something you don't want to eat too often.

On a scale of 1-9, 9 being best, I give El Charritos' Queso Dinner a solid 7. I deducted a couple of points for way too many chemicals and average tasting cheese. But it is definitely a step up from my usual Banquet frozen Mexican dinners.

Now, I could take off a point for false advertising, but I won't -- just compare the package photo at the top of this post and the microwaved plate in photo above! There is no stringy cheese on the beans, and the enchiladas are unrecognizable (and less visually appetizing) under a layer of cheese sauce.

Click on image and begin to read the ingredient list!

Rustic Pumpkin & Corn Chowder

2011-11-06T16:14:00.000-08:00

The clocks have been set back an hour, it's raining outside in Los Angeles this morning, and I'm in the mood for a hearty soup.

A couple of days after Halloween I scraped off the melted wax from inside our pumpkin, and roasted the split halves in a 350 degree oven for an hour and a half. I'll put the sweetly caramelized, soft orange flesh to good use today. When Amy bought the pumpkin I knew I would cook something with it, since baked pumpkin is a delicious main ingredient I can use in many recipes. The next step was figuring out what to cook with it - and four days later, I did!

My Rustic Pumpkin and Corn Chowder is easy to put together. And, of course, all the ingredients are cheap (especially, since grocery stores are practically giving away pumpkins this time of year.) The other ingredients are broth, half and half cream (or milk,) a can of corn, onion, garlic and bell pepper. Pretty simple, but complex in flavor.

Way below 99 cents per pound!

The roasted pumpkin will break apart while cooking in a bath of stock and cream, so there is no need to blend it to mush - as most recipes tell you - hence, my calling this vegetable chowder "rustic."

It's a great and comfy dish that will feed your whole family. I hope you saved your pumpkin like I did. So, just cut out the soft and moldy bits and get cooking!

And, if you still have leftover pumpkin after making this recipe, I have a Pumpkin alla Fusilli entree you can try out by clicking here.

Ingredients (about 6 servings)
5 cups of cooked pumpkin - you can use more, just add another cup or two of milk, broth or water.
1 can of corn with liquid - okay to use 2 cups of fresh or frozen corn kernels.
1 whole medium onion - I used a small red, and a small white onion, chopped.
1/4 bell pepper - optional. I used a red bell pepper.
1 tablespoon garlic - chopped fresh or from jar.
2 cups half and half cream - okay to use milk.
2 cups of broth (veggie or chicken) - I used a 14 ounce can of chicken broth. You can dissolve a couple of bouillon cubes in 2 cups of water instead.
1 tablespoon of oil.
Salt and pepper to taste

Directions
Split pumpkin in half and scrape out the seeds. Place in a 350 degree oven on a large cookie sheet (s). Make sure the pumpkin is cut side down - so it looks like a dome - it will steam and soften, without drying out. If you have holes cut out like we did, then just cover it with foil. If your containers are small it's okay to cut pumpkin into large chunks and just cover with foil. In the photo above the eyes and mouth holes are uncovered, and what happened was that a dry skin formed over the pumpkin flesh. It was still soft underneath, but I had to peel it away.

Roast pumpkin for about an hour and a half, depending how large the pumpkin is. Go ahead and check on it after an hour -- if the skin is soft to the touch of a spoon, and the flesh is easy to scoop out, then it's ready. Let the pieces set for about 5-10 minutes to cool down. Scrape out the cooked pumpkin flesh with a large spoon (discard any skin that may come off with it), and place in a large stock pot for your chowder.

Pour a tablespoon of oil into a pan. Saute the chopped onion and bell pepper for about 5 minutes, until soft. Add 1 tablespoon of chopped garlic and cook another minute. Set aside until pumpkin has cooled (unless you precook it, like it did.)

Add canned corn (including liquid) and cooked veggies to the pumpkin in the large pot. Pour in 2 cups of cream or milk, 2 cups of broth, and season with salt and pepper to taste. Stir together and bring up to a low simmer, immediately reduce heat to the lowest, and cook covered for about 30 minutes. You don't want to boil the chowder or the milk will scorch and separate. Stir the chowder after a few minutes of covered cooking.

Check back on the chowder after 15 minutes to make sure liquid doesn't cook out, and add more if needed. I like my chowder thick, but if you want a soupy consistency, then add an extra cup, or two, of any of the listed liquids above.

Soup is actually ready when hot, but I like to slow cook it for half an hour -- so all the flavors intensify, and the veggies soften even more. Get decadent and serve with a dollop of Creme Fraiche, Sour Cream or Mexican Crema, and a sprinkling of chopped parsley or chives.

Hindsight
I didn't have any bacon on hand, so left it out; although a couple of crumbled browned slices, with the grease, would be a tasty addition. I would also add a cup of white wine next time.

Peas, Mint & Salmon with Pasta

2011-11-01T01:06:00.000-07:00

I like using mint. Just click on any of the following recipes to see how I've used it: Pollo en Mente , Strawberry Parfait , and a minty rum drink, the Mojito . Now you can add a luscious Italian entree: Green Peas, Mint and Salmon with Pasta.

Fresh sprigs of mint and tender green peas go well together. I sweeten the peas even more by steaming them, from their frozen state, in a bath of white wine. I also give this pasta dish another layer of flavor by adding a small can of cooked salmon.

A bag of frozen peas are easily found on sale in the frozen deli case, for barely a dollar a bag. I got some mint from my patio garden -- it's a hearty herb that will take over your garden if you don't keep it pruned back. While mint is the namesake herb for this dish, you could substitute any fresh or dried herb you have on hand.

Ingredients
1 small can (about 7 ounces) of salmon - Okay to use salmon in a pouch, or substitute with canned tuna.
2-3 cups frozen peas - canned peas would be too mushy, but in a pinch, you could drain and use them.
Handful of mint leaves (a dozen or so leaves) - okay to substitute with a favorite fresh herb.
1/2 cup of white wine - or pasta water. Or, substitute with broth.
2 tablespoons of olive oil - or any flavorful oil.
Salt and pepper to taste
3/4 package of pasta (8 ounces) - I used fusilla, but you can use any pasta you have on hand. Follow package directions.
Water for pasta.

Directions
Start water for pasta and prepare pasta according to package direction. I usually shave off a minute or two from cooking time for pasta al dente.

Over a medium heat, add frozen peas to a large pan, or pot. Pour in a 1/2 cup of wine or pasta water. Bring liquid to a simmer, then lower heat. Cover and steam peas until tender, about 5 minutes. Be sure to try a pea to make sure it is tender enough. Add liquid as needed if it steams away.

Drain a small can of salmon and mix into peas. Some canned salmon comes with a center line of bones, but I've found that they are soft enough to eat, but you can remove any bones you find. Lightly flake salmon into medium sized chunks. Turn up the heat and warm salmon.

Drizzle 2 tablespoons of olive oil over the salmon and peas. Salt and pepper to taste. Mix in pasta, and heat through for a couple more minutes.

Finish by sprinkling in chopped (or small leaves) of mint. You can also top with Parmesan cheese. Serve this pasta dish hot, or at room temperature.

Hindsight
I originally made the pasta dish with 2 cups of peas, but I thought more peas would be better, so I upped the amount in my directions -- especially needed, if you go ahead and use the whole package of pasta. I also would add more olive oil, about a 1/4 cup total. I always think most recipes are too conservative with it, in these times of belt-tightening. And finally, you cannot have too much mint -- if you have it, then add a few more leaves!

Poultry Sloppy Joe's - VIDEO

2011-10-26T01:04:00.000-07:00

This is the leanest Sloppy Joe you will ever eat -- as a matter of fact, you will have to add oil to the latest recipe from this slim and cheapest of chefs. Sloppy Joe's are typically made with ground beef, and depending on the fat content, you will have a gallon of grease after browning the beef. So, not only is my homemade Poultry Sloppy Joe delicious, but it fits into almost any dietary regimen.

Hi, I am The 99 Cent Chef and I am a tightwad. I seldom cook with $3 dollar per pound ground beef anymore. Since I created this blog in 2007, I've weaned myself off this artery clogging but oh-so-tasty protein and learned to love ground poultry. The kind I use is mechanically separated, and typically found in the frozen deli case for around a dollar per pound. It's more watery than fresh ground chicken (or turkey,) but I've found that it firms up fine during baking or sauteing.

What's trickiest is cooking a chicken patty on a BBQ grill, but draining off most of the liquid -- and adding bread crumbs and chopped veggies in the mix -- will keep your chicken burger from seeping through the grating.

My Ground Chicken Sloppy Joe is loaded with flavor, using sauteed fresh veggies, pungent chili power, ground cumin, and brown sugar -- all in a thick sauce of tomato and ketchup. Upon the first bite of my homemade Sloppy Joe, you will flash back to your childhood: when Mom put the steaming meaty bowl of goodness on the dinner table, and you piled on the sloppy mess between a bun -- then dribbled it all over your fingers, while staining the front of your tee shirt, as you scarfed it all down as fast as you could.

I used a pound of ground chicken for this recipe, so the end result will easily, and cheaply, feed your hungry brood -- just make sure to lay out extra napkins.

You could conveniently buy a couple of cans of Sloppy Joe sauce, but you will still have to fry up some meat, so you might as well go the extra step and make my much more delicious homemade Poultry Sloppy Joe. And like two of my earlier video recipes, Beanie Weenies and Chicken Stroganoff, I used stop motion animation -- it makes following cooking directions so much more fun!

Poultry Sloppy Joe's - Video

Play it here. The video runs 3 minutes 14 seconds.

To view or embed from youtube, click here.

Ingredients (about 6 - 8 servings, depending how sloppy you like it!)
1 pound of ground chicken, turkey or beef - I used packages of cheaper, frozen (and thawed,) mechanically separated, ground chicken.
1 whole small onion - chopped
1 stalk of celery (optional) - chopped
1/2 bell pepper - green, red or yellow, chopped.
1 tablespoon of garlic - chopped, from jar or fresh.
1 can of tomato sauce (about 15 oz.) - okay to use crushed, whole or chopped tomatoes. Just break apart into smaller chunks when sauteing.
1/4 cup of ketchup
1 tablespoon of Worcestershire Sauce
1 tablespoon of brown sugar - or favorite sweetener (may need less, depending on sweetener potency.)
1 tablespoon of chili powder
1 teaspoon of ground cumin (optional)
2 tablespoons of oil - 1 tbsp. for sauteing chicken, and 1 tbsp. oil for sauteing veggies.
Salt and pepper to taste.
Serve on hamburger buns

Directions
In a large pan or pot, add teaspoon of oil over a medium heat, then add ground chicken. I spread out chicken to cover bottom of pan and just sit back and let one side brown. You don't need to brown both sides. It should take about 7-10 minutes. Turn over meat and break apart into bite sized pieces -- like you would for a spaghetti meat sauce. Remove from pan and set aside.

Add another teaspoon of oil to pan. You can add chopped celery, bell pepper, onion and garlic to the same pan -- or you could have been sauteing the veggies, at the same time as the chicken, in another pan -- it's up to you. Stir and cook veggies about 5-10 minutes, until onions begin to turn light brown and caramelize.

When veggies are done, add cooked ground chicken. Pour in a can of tomato sauce, a 1/4 cup of ketchup, and mix well.

The final additions are the seasonings, including: Worcestershire Sauce, ground cumin and chile powder, brown sugar, salt and pepper to taste. Mix the Poultry Sloppy Joe sauce well.

Bring to a simmer, then reduce heat to low. Cover and cook 10 - 15 minutes. Check during the last five minutes and stir. You want a thick chili consistency -- not too watery. Uncover and let sit a couple of minutes, and the sauce will thicken even more.

Get out the hamburger buns and load them up -- but don't forget the extra napkins!

Warm 3 Bean Salad

2011-10-21T01:02:00.000-07:00

I'm going for convenience and taste, for my latest budget recipe -- that brings canned legumes front and center.

It's time to brush away the cobwebs and dust off those tins of beans in the back of the cupboard, and do something with them. Might I suggest a delicious Warm 3 Bean Salad with sauteed onion and tomato, and flavored with tangy vinegar plus luscious olive oil? I think you will be impressed with this simple, quick and satisfying side dish.

You can cook with any favorite beans you have on hand; just drain them and do a quick rinse while you are sauteing some chopped onion and tomato. You can try combinations of black-eyed peas, green beans, black beans, Navy beans, or pinto-- they will meld, but still retain their unique tastes.

I always find cheap cans at the local 99c only Store, and even my chain grocery store carries some for around a dollar or less per can. And, ethnic markets have their own legume specialties on the cheap.

Now, I know canned doesn't compare in flavor, or variety of preparation, to slow cooked dried, or fresh shelled -- but I'm trying to give you working stiffs, with too much overtime on the clock, a break, here.

So give my Warm 3 Bean Salad a try. With all the time you save, you can start another load of laundry, or go visit your friends on Facebook!

Ingredients (about 3 servings)
3 cans of beans (about 15 ounce, each can) - you favorite. I used Red Kidney Bean, Northern Bean (White, Navy or Cannellini,) and Chickpea (Garbonzo.)
1 large tomato - chopped.
1 medium onion - any type, including white, yellow or green onion. I used a red onion.
1 tablespoon of vinegar - I used rice vinegar, but you can use any on hand, including: cider, balsamic or white.
3 tablespoons of oil - one for sauteing, and another at the end, for flavoring.
Handful of chopped herbs - optional
Salt and pepper to taste.

Directions
Open and drain 3 cans of beans. Add all the beans to a strainer and rinse off the rest of the bean sauce. Set aside and allow to finish draining.

In a large pan or pan, over medium heat, add oil and saute onion until soft, about 2-3 minutes. It's just enough time to take out the hot raw taste and introduce some sweet caramelization.

Next add all the beans and chopped tomato. Drizzle on a tablespoon of olive oil (or a favorite tasty oil,) and blend ingredients well. Cook until heated through, about 3 minutes. Finish by mixing in a handful of your favorite chopped herb.

Serve warm (and easy to reheat in the microwave oven,) but okay to chill and serve right from the refrigerator, too.

Sauteed Tofu and Veggie Stir Fry

2011-10-16T08:50:00.000-07:00

Tofu is boring, but not when The 99 Cent Chef gets his spatula under it! I give mushy tofu cubes some spine by coating, then sauteing in cornstarch. And, I add much needed flavor by mixing ginger into the crispy coating.

I've done a Veggie Stir Fry before (click here), but over time I've improved that older recipe. It's time for version 2.0! Ginger, oyster and soy sauce, with honey, kick up the flavor profile to scrumptious heights.

Tofu is cheap, too, even my local 99c only Store is stocking 12.3 ounce packages of it. And I've seen tofu at our local Trader Joe's for less than two bucks per container. So, since tofu has hit my price point, it's time to do something with it.

And, the last couple of months, I've also found packages of a fresh Vegetable Stir Fry mix that includes snow peas, broccoli, and carrots. It's a perfect mix, and at 9 ounces it's enough to feed two. If you have local budget veggies, almost any will work in my chintzy stir fry.

If you're uninspired by bland tofu, give my flavorful recipe a go. You can serve my Sauteed Tofu and Veggie Stir Fry over rice, or cheap ramen noodles (as I did this time). It's also tasty just by itself.

I've added a new feature, at the end of this post, called Hindsight. Just some notes, changes or additions I would make to any published recipe. Sometimes, while creating and cooking a recipe, I think of improvements, or just a simple recipe tweak. I never make a recipe the same way twice anyway, so look under Hindsight to see any changes, or tasty enhancements, on this, and future recipe posts.

Ingredients (2 servings)
1 package of tofu - I used a 12.3 ounce pack. Use firm if you can get it cheap.
Vegetable Stir Fry package - I found a 9 ounce one. You could use frozen stir fry veggies, too. Or make your own veggie mix from locally grown, and on sale, produce - about 2 to 3 cups worth.
1 teaspoon of chopped garlic - fresh or from jar.
1/2 cup of Corn Starch - for frying tofu, and thickening stir fry sauce.
3 tablespoons Oyster Sauce
1 tablespoon Soy Sauce
1 teaspoon honey - or favorite sweetener, optional.
1 tablespoon powered Ginger - optional. Okay to use fresh chopped ginger.
1 cup of water or broth
1 tablespoon Corn Starch/Ginger mix - added to stir fry sauce.
3 tablespoons of vegetable oil - I used sesame oil (2 tbsp. for sauteing tofu, and one more for the veggie stir fry.)

Directions for Sauteing Tofu
If you are serving this dish over rice, then get it going first.

You want to start heating your wok to a medium temperature. Add a tablespoon of oil; I used sesame oil but you could use regular vegetable oil. You want the oil to be hot when you add the tofu.

Drain packaged tofu. Slice into about 2 inch cubes -- not looking for perfectly cut sizes. I got about 10 cubes. Spread out corn starch on a flat plate. Mix in 1 tablespoon of powered ginger (or fresh chopped.) Carefully lay down tofu onto plate and spoon cornstarch/ginger mix onto top of tofu cubes.

With a spatula or large spoon, carefully move coated tofu into the hot wok. I cooked it in two batches of 5 coated tofu cubes. Make sure the tofu cubes don't touch, or the crispy coating will stick, and pull off, when you separate tofu cubes. Once you place the tofu in the wok you don't need to move it around. After 3-5 minutes, peek under a tofu cube to see if it is lightly brown. Turn over tofu cubes when one side is done, and saute for another 3-5 minutes.

Move lightly browned tofu to a plate -- no need to drain off oil on a paper towel, as very little is used for sauteing. Add another tablespoon of oil if needed for the next batch of tofu. Repeat sauteing on each side for about 5 minutes, then carefully place on plate with the other tofu.

Directions for Stir Fry
If you are serving this entree over ramen noodles, now would be a good time to start cooking it.

Add a tablespoon of oil to medium/high heated wok . Allow oil to heat up for a minute, then add your stir fry veggies. Continuously move the veggies around to cook all sides - for about 5 minutes. Next add garlic, mix well and cook for a minute.

Now, time to blend the stir fry sauce. Add oyster sauce, soy sauce and honey. In a cup of water, or broth, whisk in 1 heaping tablespoon of the leftover cornstarch/ginger mix. Add the slurry to the wok and mix into the veggies. It should quickly thicken after about 3 minutes. Remove stir fry from heat.

Assemble plate with noodles or rice, add veggies, then top with sauteed tofu. Finally drizzle some of the sauce on the sauteed tofu and noodles or rice.

Hindsight
A few additions for mixing into the Tofu Coating include: a tablespoon of sesame seeds, chopped garlic (or garlic powder,) a dash of hot chile powder (or a minced hot pepper), extra ginger, or crushed black pepper corns. Sprinkle tofu with a few drops of liquid smoke. Mix some crushed peanuts (or any nuts) into the corn starch. Scrape off the zest of an orange or lemon for a fruity flavor to mix into the coating.

For the Stir Fry Sauce, try adding a teaspoon of fish sauce. If you have a favorite premixed stir fry sauce, including teriyaki sauce, it's okay to use that instead. Chunks of canned pineapple (or fresh) is a sweet addition.

Deal of the Day - Chunky Beef With Vegetables by Riviera

2011-10-11T01:08:00.000-07:00

San Franciscans like to trash-talk Los Angeles. Well, this chef has a beef with San Francisco -- specifically, an "Authentic San Francisco Soup" made by Riviera called Chunky Beef With Vegetables. Actually, my beef is with the lack of beef in this anemic soup.

In my latest Deal of the Day, I was looking forward to trying this seemingly hearty soup from my local 99c only Store. From the look of the can cover you would think this a meaty package. Well, just check out the photo below -- see, the average slice of "chunky" beef is as small as a grain of rice!

Now, I'm not so naive as to trust a package photo advertisement, but this is ridiculous. "Since there is no there, there," to quote Gertrude Stein, I can't judge the beef part of this soup. Could it be that this one tin can was lacking? I don't have the money to waste trying to find out.

The tomato broth is fine with an intense beefy flavor, and the soup has a thick consistency. The veggies are indeed chunky, although on the small side. And, as is the case of canned vegetables, they're on the soft, overcooked, side. I did like the equal mix of potato, carrot, celery and green peas.

San Francisco, your culinary reputation is tarnished with this namesake soup. On a scale of 1 to 9, 9 being best, I give Riviera's "Chunky Beef With Vegetables, Authentic San Francisco Soup" a 3 -- any earned points are for the veggies.

If you want something authentically San Franciscan, stick with a slice of Sourdough Bread and a Crab Louis!

Chicken Stroganoff - VIDEO

2011-10-06T01:03:00.000-07:00

A cheaper and tastier twist on Beef Stroganoff, this birdy entree is plucked from The 99 Cent Chef's nest of recipes. Try it, and see how much scratch you save! The cheapest chef is too chintzy to use beef in his Stroganoff.

So, where's the beef? It's way over 99 cents per pound, and I've found that both chicken and ground turkey make a lighter and cheaper substitution. I've made a scrumptious Salisbury Steak with ground turkey; and a round steak Southern classic, Chicken Fried Steak, with real ground chicken! So, you see, it's easy to cut corners and still create delicious budget recipes.

I often find whole (or split bone-in) chicken breast meat on sale for about 99 cents per pound. And, while this recipe calls for sour cream, you will only use 4 tablespoons, so you can get a small container. As for mushrooms, my local 99c only Store carries white button, brown Crimini, and large Portabella varieties -- and most regular markets have sale days, offering small packages of mushrooms for around a dollar. If you don't want to spring for a package, just get a handful of loose mushrooms for this recipe.

My Chicken Stroganoff is one lush entree. Some recipes leave out Dijon mustard, but you should use it if you have it - it adds a tangy level of taste to the cream sauce. I also used a small 99.99 cent bottle of white wine for some added sweetness -- you could substitute vegetable or chicken broth.

Another advantage of using chicken breast is that it cooks in a quarter of the time, and is much leaner. The typical cut of beef in a Stroganoff takes at least 30 minutes of simmering to tenderize.

My video recipe below offers easy step-by-step instructions. And, like my Beanie Weenies recipe from last month, I use stop-motion animation to amp up the visual playfulness: heaping spoons of rich sour cream - check; a line of dancing mushrooms - check; tender chicken breast meat peeled off the bone - check; animating chicken skin - check!
.

Chicken Stroganoff - Video

Play it here. The video runs 2 minutes 42 seconds.

To view or embed from youtube, click here.

Ingredients (2-3 servings)
1/2 to 1 whole chicken breast - cubed into bite-sized pieces. Okay to use dark meat -- it's harder to remove from the bone, but on the plus side, dark meat is cheaper.
4 tablespoons sour cream - lite or regular.
1 cup white wine - optional. Okay to substitute vegetable or chicken stock (or, a bouillon cube dissolved in one cup of water.)
5 ounce package of mushrooms - halved. I used brown Crimini, okay to use any local mushroom on sale.
1 whole medium onion - white or yellow, chopped.
1 tablespoon of Dijon mustard - or 1 teaspoon dried mustard.
1 tablespoon of oil for sauteing chicken.
Salt and pepper to taste
Serve over Noodles, Pasta, Rice, or Steamed Vegetables.

Directions
Remove chicken and chicken skin from breastbone. Okay to discard skin, although I like to sautee it with the chicken meat for extra flavor (I would discard skin after meat is lightly browned.) Slice chicken meat into bite-sized cubes. Breast meat is easy to remove, just slice down the length of the center breastbone, and see how nicely the meat comes off.

Heat a large sautee pan or pot to medium heat, and add oil. Cook chicken breast until lightly browned - no need to overcook it, as chicken breast dries out easily. Cook about 5 minutes, depending on heat. You will finish cooking it at the last step, when the wine and sour cream is added.

While chicken is cooking, chop onion and mushrooms. I like to chop mushrooms in half, leaving the pieces large and meaty. Remove chicken after about five minutes, and add onions and mushrooms to pan. Cook about 5-8 minutes, until onions are starting to lightly brown and caramelize.

After onions and mushrooms are softened, return the cooked chicken to pan. Deglaze pan with one cup of white wine, chicken or vegetable stock. Scrape the tasty caramelized bits from the bottom of the pan. Salt and pepper to taste (I would use very little salt, if you use a chicken bouillon cube.)

Add 4 heaping tablespoons of sour cream, mixing well. Finally add a tablespoon of Dijon mustard, or a teaspoon of dried mustard. Allow Stroganoff sauce to heat up to a low simmer - don't boil sauce or sour cream will curdle and separate. Cook at low/medium heat about 5-10 minutes until chicken heats up and finishes cooking. It's done when largest chicken piece is cooked through -- just slice into a piece to make sure there is no pink or red color.

Stroganoff is traditionally served over eggs noodles, but white or brown rice is okay. I've also tried it over steamed veggies.

Pear and Spinach Salad with Creamy Herb Dressing

2011-10-01T23:16:00.000-07:00

Transparently thin pear slices are featured in the latest salad by the master of miserly meals. I've had a metal grater for forever, but seldom use the mandolin blade on the side. It's not quite long enough for wide fruit or some veggies, but works fine for my tart and tasty salad, which also includes spinach and a creamy herb dressing.

Pears have been showing up at my neighborhood grocery stores for way below 99 cents per pound, in a lot of varieties, too. For my Pear and Spinach Salad I used pears that were firm, for easy shaving. You could use soft riper ones if you prefer, but the mandolin might not work well -- so just slice thinly with a knife, or cut into bite sized pieces.

I bought a package of spinach leaves at my local 99c only Store; even my local Latin market often carries one large bunch for a dollar or less.

You can make a simple oil and vinegar salad dressing, or just use your favorite bottled one. But I would recommend you try my Creamy Herb Dressing. The herb part came from a parsley plant in my condo patio garden. You could also use basil if you have a plant. Or, if you are herbless, then a couple of green onions would be a tasty substitution. The cream base is mayo and milk that is sweetened with honey. It's a delicious dressing that you can make in under a minute in the blender.

I topped my fruit and veggie salad with crumbled cheaply priced Mexican cheese, queso fresco, but you could use feta, blue cheese or a little shaved parmesan. Although, this salad is delicious with or without cheese.

For all my vegetarian visitors, this salad is especially for you. To keep things lactose free, substitute with soy milk and imitation mayo.

So for a light and refreshing salad with a pleasingly pungent and luscious dressing, try The 99 Cent Chef's Pear and Spinach Salad with Creamy Herb Dressing.

Ingredients for Salad (serves 2-3)

2 whole pears* - any type. I shaved with the mandolin slicer on my metal grater, but you could just thinly slice or cube the pears with a knife.
1 bunch, or package, of spinach - wash well and remove large stems.
Cheese (optional) - crumbled feta, queso fresco, blue cheese, or shaved parmesan.

*1 teaspoon of lime or lemon juice (optional) - Drizzle over sliced pears to keep them from turning brown, if you are assembling the salad and storing it in the refrigerator for later use.

Herb Cream Dressing
1/2 bunch of basil, parsley, or 1 green onion (roughly chopped.) You could also combine any of these.
1/4 small onion - if you are using 2 green onions, then don't use the 1/4 onion.
2 tablespoons of milk - whole or low fat.
3 tablespoons of mayo - or plain yogurt.
1 tablespoon of honey - or a favorite sweetener.
Salt and pepper to taste.

Directions for Creamy Herb Dressing
Chop onion in half (or small enough to fit blender, or food processor.) Add parsley (and/or basil) and onion to blender. Spoon in mayo (or yogurt,) then pour in milk. Add a teaspoon of honey or a favorite sweetener. Season with salt and pepper to taste. Blend until smooth like a salad dressing.

Thinly slice pears using the mandolin blade of a metal grater -- if you have one. Make sure to stop shaving before you reach the bitter, light brown speckled, pear core. It's okay to just thinly slice, or cube, pears with a knife.

In a large bowl or plate, mix together sliced pears and spinach. Crumble on cheese (optional) and finish with plenty of my Creamy Herb Dressing.

Sauteed Chicken and Chorizo

2011-09-26T01:01:00.000-07:00

If you are going to steal, steal from the best. I first heard about soft Mexican Chorizo being used as a marinade from pop-up chef Ludo Lefebvre at LudoBites 6.0. I have not had the pleasure to reserve a seat to try out his unique flavors (LudoBites usually books-up in minutes for the short month, or two, long run.) But, I do like to read all about his clever and tasty sounding dishes - you can click here to see what I am talking about.

One entree that did catch my attention is his Chorizo Half Chicken. What a cool idea: just marinate chicken in creamy, spicy Mexican Chorizo. He cooks the dish sous-vide. Which means sealing the chicken and chorizo in a plastic bag and slow cooking it for hours. If you want to give sous-vide a try, our local newspaper, The Los Angeles Times, shows you how to do it simply at home -- click here for a video and print instructions. Since I've never eaten at a LudoBites, this recipe is delectable guesswork.

This French Top Chef contender is a fan of incorporating local California flavors into his European cooking repertoire. And when he does a pop-up restaurant in L.A., that means using California farmers market produce, and Mexican ingredients, too.

Chicken is the cheapest protein and I get it at my local Latin market for way below 99 cents per pound -- actually, 59 cents per pound for a 10 pound bag! The bag holds leg quarters, but I'm fine with that. I've also bought bone-in white meat breast for 99 cents per pound, on sale at regular grocery stores. White meat is easy to overcook and dry out, so I prefer the cheaper cuts.

Mexican Chorizo is made with Pork, Beef, and recently, Soy. I used a Beef Chorizo for this recipe. Last week I reviewed a vegetarian Soy Chorizo and gave it a top score of 9 -- I'm sure it would work as well. Mexican Chorizo is like a paste, so you just heat it up and smear it on. Then all you do is cover the pan and cook until done -- it couldn't be simpler. The end result is spicy and mucho delicioso.

I am a fan of Mexican Chorizo, and have used it in several recipes (click on name for recipe link): Chorizo and Eggs, Mexi-Turkey Burger, Stuffed Bell Peppers, and now, Sauteed Chicken and Chorizo.

Ingredients (1 serving)
2 chicken pieces - I used a thigh and leg.
2 tablespoons of Mexican Chorizo. Don't use hard Spanish Chorizo for this recipe.
Salt and pepper to taste

Directions
Mexican Chorizo is soft like pate, and stored in a plastic casing. I use one heaping tablespoon per chicken piece. While a saute pan is coming up to low/medium heat, put chorizo in a bowl and microwave for about 10-15 seconds -- until chorizo is soft and oil is starting to separate.

If you are using leg quarters, you can separate the leg from thigh -- I've also made the dish with whole leg quarters. Coat chicken with lightly heated chorizo, on all sides. If you do not have a micowave, just add chorizo to saute pan and heat until it's soft (then add chicken and coat both sides.)

Add chorizo coated chicken to saute pan. Cover pan and reduce heat to low/medium. You want to slowly cook chicken covered, for about 10 - 15 minutes, each side. Done when chicken juices run clear -- just slice into it to make sure there is no red or pink color at the bone.

Chorizo will turn dark brown and be clumpy like brown sugar, when done. Plate chicken and scoop on crumbly cooked chorizo. An excellent accompaniment is my Mexican Rice and Charro Beans recipes (click on names.)

Deal of the Day - Mexican Soy Chorizo

2011-09-21T01:08:00.000-07:00

It's really good! I just noticed this Soy Chorizo one day at the 99c only Store in Hollywood. I did a double take and thought, "why not try it?" When I first spied it next to the Beef and Pork Chorizo, I read "Soy" as the Mexican word for "I am," as in "Soy Mexican" (I'm Mexican), not "Soy" as in vegetarian. For 99.99 cents, it 's the right price for this Chintz Chef, so I thought this would make an interesting Deal of the Day. I was not disappointed.

Normally Mexican style chorizo is soft like toothpaste. This Soy Chorizo, by Cacique, is similar, but with a cooked ground beef crumbly texture, too. Spice-wise you would be hard pressed to tell the difference to regular chorizo - it's still chile flavored and spicy hot. Since there is no meat, or fat, you may want to add a splash of oil if you are using a regular pan.

I guess what I miss the most is the grease that is rendered, when a meat chorizo is browned -- it's so pungent, and very flavorful. But, for calorie watchers, this is a great alternative. The ingredient list is short, unlike real chorizo that has a long list of organ meats. Read the package to see for yourself, or go to Cacique's website here.

The best way to try out a new food product, I've found, is to use it in an egg scramble. This also works well if you don't know a spice and want to try it out in a recipe, cheaply and quickly. The Soy Chorizo squeezes out of the plastic skin easily like a meat chorizo. I added a teaspoon of oil so my eggs stick less to the pan. This Soy Chorizo is already cooked, so you just need to heat it though to bring out the flavors in the chile and spice paste. After about four minutes of stirring, I added two eggs to scramble.

The chorizo flavors mix well with scrambled eggs -- savory and spicy. It's a light breakfast, and a tasty change of pace. You would not eat it by itself from the package, but you could add Cacique Soy Chorizo to many dishes as a flavoring. I have several Mexican Chorizo dishes I've already made, just click on a name to see my recipe: Chorizo & Eggs Breakfast Tacos, Stuffed Bell Peppers, Mexi/Turkey Burger and Seafood Paella.

So on a scale of 1 to 9, nine being best, I give Cacique Soy Chorizo a solid 9! I will definitely be using this product again -- especially as a light, spicy, breakfast start to my day. And check back next week for another Mexican Chorizo recipe: Sauteed Chicken and Chorizo.

Beanie Weenies! - VIDEO

2011-09-16T01:02:00.000-07:00

Don't tell my wife about this blogpost, she would not like anyone knowing of her guiltiest culinary pleasure! It was her that turned me on to this delectable dish. I'm really scraping the bottom of the can here -- so, let's keep this Beanie Weenie recipe between you and me.

I can imagine Amy in her bachelorette days, with another magazine article deadline looming, and no time to hit the market to select fresh veggies for a nutritious salad -- and as a last resort, rummaging through the cupboard for a can of baked beans. Then sighing in relief, when she finds a few wieners left in a package of hot dogs, in the back of the refrigerator. Deadlines call for desperate measures.

Don't look down your noses, now -- hey, I've tried it and it's freaking good! This is cupboard cuisine at its cheapest and quickest. A similar recipe brought from England (beans with bacon) kept the early Colonialists fed through bitterly cold winters. New Englanders soon started adding maple sugar, or molasses, to create the classic Boston Baked Beans used in this recipe (read all about the origins here.) So, you will be honoring our Colonial ancestors by trying The Chintzy Chef's lasted budget entree!

Back when my wife introduced me to her secret cravings, hot dogs were a traditional mix of pork and beef. Now you can get "natural," kosher, or nitrate and hormone free wieners. You can kick this recipe up a notch by substituting fresh ground, and encased, sausages from your local deli or specialty market.

As for canned baked beans, your selection is somewhat limited. I've found Bush's Baked Beans a good brand, while the British swear by Heinz (funny video of two English blokes fixing them on toast for breakfast here.) If you have a favorite, use it. For this recipe, in keeping with my blog theme, I used an off brand bought cheaply at my local 99c Only Store. Homemade Boston Baked Beans are on my to-do list, I'm just waiting until it gets cold enough for this slow baking oven recipe, so do check back for that.

Just watch the video below to see how fast a plate of sweetened legumes with frankfurters can disappear. The video takes you through the making and consuming of my Beanie Weenie recipe, using an animation technique called "stop motion." You've seen it before, popularized through the Gumby and Pokey TV show for children; or my favorite claymation movies featuring Wallace and Gromit. In the original 1933 King Kong movie, the giant ape was really just a foot high model. Click on the following animators to view visually baroque uses of stop motion from international film festival favorites the Quay Brothers and Jan Svankmajer. And, the most outrageous use of stop motion is in my "Chasing Sea Urchin" video, where I duke it out with a live sea urchin on an air hockey table! Click here to see it -- stop motion starts at 2 minutes and 20 seconds.

So, if you are under the gun and need a quick protein and carb-loaded boost, you could do worse than my wife's Beanie Weenies recipe. Do you have a quick and cheap guilty pleasure? Leave a comment describing it, so I don't feel so bad divulging a culinary couples' dark secret!

Beanie Weenies! - Video

Play it here. The video runs 57 seconds.

To view or embed from youtube, click here.

Ingredients (2 servings)
2 - 4 hotdog wieners - or your favorite sausages.
1 can of Baked Beans or Pork n' Beans - I used a 27 ounce can but you can use a smaller one.
Teaspoon of oil for frying wieners
Beans & Wienies have plenty of salt to my taste, but add a bit of black pepper to taste.

Directions
Pour beans into a pot to heat through. Add oil to medium heated saute pan. Split hot dogs and cook in pan until browned on each side, about 5 -10 minutes.

Serve beans on a plate and top with sauteed hot dogs. Drink of choice with this entree is a mug of beer!

Roasted Creamed Corn

2011-09-11T11:43:00.000-07:00

Lusciously creamy and sweet, made with caramelized onion and roasted corn, the latest 99 Cent Chef creation will have you coming back for seconds. This dish is basically homemade creamed corn, but much better-tasting than canned. And you won't get that metallic aftertaste.

When roasting corn for a summer patio BBQ, I like to peel back some of the corn husk and drizzle olive oil on the kernels, season with salt and pepper (or Cajun spices), then close up the ear and roast it on the gas grill until done. The husk and corn silk keeps it from drying out, but you still get the smoky grilled flavoring.

But for my Roasted Cream Corn recipe, I want a little more caramelization and color. So, first, I peel and boil the corn for 20 minutes, then move it to the grill and toast it on all sides. It's less messy this way -- no smoking husks, and the corn silk doesn't get into everything. And here's a great video link on how to peel corn.

I finish up the dish adding caramelized onion, garlic, cream and cheese. It's rich, but you could lighten it up with 2% milk and a low fat cheese.

I can always find whole ears of corn for less than a dollar at my neighborhood chain grocery store, or my local Latin market. Seasonal fresh corn is also cheaply found in farmers markets and roadside vegetable stands. Depending on the cob size, when you shave off the kernels, a single cob can be the equivalent of a regular size can of corn. It's just as cheap, but fresh and better tasting.

Ingredients (2 servings)
1 large ear of fresh corn - or 2 small ears, peeled and cleaned.
1/2 cup of cream or half and half - okay to use whole or low fat milk.
A slice of your favorite cheese - Mozzarella, Swiss, American, or cheddar. I used a Mexican Queso Fresco. Cheese is optional.
1/2 small onion - white or yellow, chopped.
1 tsp. garlic - fresh or from jar, chopped
1 tsp. oil for frying onion.
Salt and pepper to taste
3 cups of water for boiling corn.

Directions
Bring water to boil in a small to medium pot. Break, or cut, corn in half. Add to boiling water. Bring up to low simmer, and cook for about 20 minutes.

While the corn is simmering, add oil to a medium heated pan. Chop and add onion. Cook until lightly brown, about 5 - 7 minutes. Add garlic and cook for another minute, while stirring.

Turn off heat and set aside.

When corn is done boiling, remove to a tray. Now it's time to grill or roast the corn. If you have a stove top grill, you can use that - I used my gas BBQ grill. You could also broil corn in the oven. The main thing is to caramelize corn on at least four sides. Cooking time will vary with each roasting method. You want a nice medium brown on as much of each corn cob as possible.

For my gas grill method, I simply add the corn cobs and rotate them about every 5 minutes. Depending on how hot your grill is, it could be quicker. A medium brown is about right. Try not to burn it -- but hey, a little char is fine.

After all sides are roasted, it's time to finish it off in the pan with the caramelized onions and garlic.

First, remove corn from the cobs. I place the cut, or flat side, of the corn cob on a cutting board or plate. Take your knife and slice down where the kernel meets the cob. Sometimes I slice it perfectly, but then when I rotate the cob to make the next slice, I don't slice deep enough. Oh well -- you have a couple of cobs to get it right! It's better not to cut too deep - you don't want to introduce too much of the tough, mealy cob.

Keep rotating and slicing down the cob until all the corn kernels are removed. Add the roasted corn kernels to the pan of caramelized onion and garlic. Turn up heat to medium and add 1/2 cup of cream or milk. Bring to a simmer, then reduce heat to low. Salt and pepper to taste, while stirring. Cook about 5 minutes so corn absorbs some of the cream or milk. You want the final consistency similar to canned creamed corn -- or like a thick lumpy gravy.

Finally, add a slice of your favorite cheese. I used crumbled Mexican Queso Fresco. The final amount of cheese is up to you. Stir until it melts. Serve it nice and warm.

It's easy to double the ingredient amounts, for more family members, or friends.

If you want to try this recipe while it's cold or rainy out, you could just go from boiling the corn right to sauteeing it. Hey, you can no longer call it Roasted Creamed Corn, but that's okay with me!

Squash Blossom Quesadilla

2011-09-06T01:04:00.000-07:00

I've done a few quesadilla recipes before, but this may be the most tasty one yet! Just check out my exotic Cactus Quesadilla; or my wacky video of my neighbor, comedian Pedro Pe, cooking up his delicious Shrimp Quesadilla -- click on the dish name to see those recipes.

I first tried a Squash Blossom Quesadilla a couple years ago on the L.A.'s subway/light rail Gold Line's opening day celebration (video here.) My wife and I took it to Mariachi Plaza in Boyle Heights to a great hole-in-the-wall Taqueria.

I immediately was curious when I spied a Squash Blossom Quesadilla on the menu -- into which the owner added fresh blossoms harvested from her own backyard. And I was not disappointed -- the quesadilla oozed melting cheese. And the strands of soft wilted blossoms gave the quesadilla a delicate, and mild, squash veggie flavor. I was impressed.

So this spring, when my compost heap became overrun by free squash plants with plenty of blossoms -- it was only a matter of time before I got down to making my own Squash Blossom Quesadilla, and share the colorful recipe with you.

Ingredients (serves 1)
About 3 squash blossoms - depending on the size.
2 slices of your favorite cheese - I used a crumbly Queso Fresco.
1 flour or wheat tortilla

Directions
On a grill or pan, over a medium head, add the tortilla. Add sliced or crumbled cheese and squash blossoms. If you are using sliced cheese put squash blossoms between 2 slices. Fold tortilla in half.

Cook one side until lightly browned or cheese is melting, about 4 minutes, depending on the heat. Turn over stuffed tortilla and lightly brown the other side, another couple of minutes.The plump squash blossoms will wilt and shrivel, but intensify in flavor.

Slice in half and serve with a favorite salsa. If you are serving them at a party, then you can slice into 3 or 4 bite-sized triangle pieces, and pass around a platter full!

Spicy Mango

2011-09-01T01:02:00.000-07:00

Sweet, hot and with a sensuous texture, is the way this culinary cheapskate likes it! Mangos are just too darn sweet sometimes, so this recipe is a great change of pace. It is simple to do and you control the heat. All you do is sprinkle crushed red chile flakes over sliced mango, followed by a bath of fresh lime juice. It's a great flavor profile: sour, sweet and spicy.

It's a delicate balance, but you can add the red pepper flake and lime juice a little at a time, until you get it right. Ripe sweet mango can take the sour heat.

My local Latin market always has mangos on sale. You may have to stalk your regular grocery store until they reduce prices, but my latest sweet side dish is worth the wait. This tasty treat is another reason for you to get familiar with local ethnic markets. Mine stocks every type, from huge Mexican mangos to small Manila mangos, both way cheap.

I was pleasantly surprised when I first tried Spicy Mango -- the addition of crushed red pepper did not overpower everything -- it pairs perfectly with honeyed mango. I've also included a photo-tutorial on how to peel a mango -- it's the least messy way I've found.

In the waning days of summer, this 'mango salad' makes a great addition to the menu for a backyard Labor Day BBQ or patio gathering.

Ingredients (serves 2)
1 large mango - or 2 small ones.
1 teaspoon crushed red pepper flakes - you may want to add half the amount and taste for heat.
1 tablespoon of lime juice - fresh or from a bottle. Okay to use lemon juice.

*Spicy substitution: a whole chopped jalapeno (remove seeds) - of course, add a little at a time to suit your heat tolerance.

Directions
Peel ripe mango(s). They should be yellow (some are flecked and airbrushed with red and green), and soft but not mushy.

I like to peel half a mango at a time; it's less messy. Cut just deep enough, through the skin, with four slices -- lengthwise, connecting cuts top to bottom. Peel off half the skin (2 slices) on one of the wide sides (the seed is thin and flat like an oval hubcap.) Sometimes the skin will break, so peel until skin of one half side is removed.

Now all you have to do is slice off the flesh to the seed. You can make large or small slices, or cut crosshatches to make cubes.

Next peel the skin off half of the other side (one quarter) of the mango. Slice or cube-cut the flesh. Finally, peel the last quarter and cut the remaining flesh. You may be able to work more fruit off the seed at this point. You can cut the mango into uniform bites or leave it roughly cut.

In a bowl or plate, arrange cut fruit and sprinkle on red pepper flakes. Be sure to distribute evenly, so you don't get extra hot spots. Adjust amount to suit your taste. Finally drizzle on a tablespoon of lime juice. You can serve this salad cold or at room temperature.

Breakfast in Louisiana - Cajun Cuisine Diary, Video

2011-08-28T01:02:00.000-07:00

This week, it's a feast for the ears. The 99 Cent Chef ends where he began: Breakfast in Louisiana. Last week I featured Crawfish Etouffee, my final Cajun Cuisine Diary recipe. After this post, it's back to my normal format of unique budget recipes. No overriding menu theme, just scrumptiousness wherever I can find it.

Chef Matt's Shrimp and Grits

For my final Cajun video, you will eavesdrop on audio clips from my two months long Louisiana vacation food diary series. Listen in as my family paints quite a culinary aural mural of Cajun delicacies.

The Cineste Chef ties all the voices together with a baroque camera move that the film masters of the long-take dolly shot would be jealous of: Jean-Luc Godard, Paul Thomas Anderson, Orson Wells, Brian De Palm a, and Martin Scorsese -- just click on one of their names to see what I am talking about.

Mom's Chicken and Sausage Gumbo

As my camera travels over Louisiana Community Coffee, Hot Sauce, Cajun Scrambled Eggs, Crawfish Tails, and Boudin Balls, you will hear select audio recipe snippets from: Mom's Chicken and Sausage Gumbo, Chef Matt's Shrimp and Cheese Grits, Chef Zakk's Blackened Fish, and Chef Tony's Crawfish Etouffee (click on any name to see original recipe details.)

I hope you had as good a time is I did -- taking in my very personal tour of the sights and sounds of Cajun Country. I have to give a huge 99 Cent Chef thanks to my Louisiana family and friends for an unforgettable vacation. They are fun to hangout with, and are enthusiastic, passionate Chefs -- one and all!

Breakfast in Louisiana - Video

Play it here. The video runs about 1 minute and 11 seconds.

To view or embed from YouTube, click here.

Crawfish Etouffee Recipe - Cajun Cuisine Diary, 2 Videos

2011-08-22T01:00:00.000-07:00

Cooking rice at eight years old? That's how Chef Tony Matassa started his culinary career in his parents' Louisiana Italian restaurant. Don't worry, he wasn't exploited - this was his natural calling from the beginning. After cheffing since childhood, he's now the spokesman (and makes videos with cooking tips) for BBQGUYS.com (link here.)

During my Louisiana vacation, I got to visit my nieces Maranda and Candyse. That's when I met Chef Tony for the first time - he is Candyse's boyfriend. Hanging out, we went though Chef Tony's vast culinary repertoire looking for recipes worthy of shooting, finally narrowing it down to a Cajun classic: Crawfish Etouffee. So for this cooking video, I'm stepping aside and letting a Cajun cuisine expert take over!

Candyse, Tony and the Chintzy Chef

A Louisiana Etouffee has a tomato and vegetable base -- it's like a thicker pasta sauce that is served over rice and can be made with any seafood and meat. I thought it would be fun to use the local delicacy, crawfish. (In an earlier video I showed you where locals get them, and how to eat one. Click here to refresh your memory.)

For Chef Tony's recipe, he uses a pound of locally harvested, "partially" cooked and peeled Crawfish tail meat. To make seafood Etouffee cheaply at home, I would use three thawed 5-ounce packages of bay shrimp (or scallops) from my local Alberson's market or 99c only Store. For an even cheaper version, use a pound of fake crab (Krab) -- or, you could even make a Chicken Etouffee.

Chef Tony uses butter, which you can substitute with a smaller amount of a favorite oil. The Etouffee veggies are cheap anywhere - just bell pepper, tomato, onion and garlic. He also added a seafood broth from a small can of oysters (whole or pieces), which I still find at my local 99c Only Store - you could substitute with clam juice.

Alternate Seafood

You are in competent hands with Chef Tony, as he guides you though the steps in making a luscious Crawfish Etouffee. I've added a short video extra of Chef Tony's Rice Recipe in the Directions section. Also included are a few ingredient substitutions and shortcuts that make it cheaper or more convenient. Of course, Chef Tony would prefer you go his way -- it tastes best.

To see a Louisiana chef in action, just click on the videos below to get the surprisingly easy instructions.

Crawfish Etouffee Recipe - Video

Play it here. The video runs 7 minutes, 28 seconds.

To view or embed from youtube, click here.

Ingredients (2-3 servings)
1 pound crawfish tails - or peeled shrimp. Other versions include: Krab, Scallop, Sausage or Chicken. Or combine a couple of them.
1 whole onion - diced
1/2 each red and green bell pepper - okay to dice one whole bell pepper, any color.
2 Roma tomatoes - or 1 large tomato, chopped. Okay to use 1 can of tomatoes or favorite pasta sauce.
1 1/4 stick of butter - The 1/4 stick of butter is added to Etouffee just before serving (optional.) Okay to substitute 3 tablespoons of favorite oil, for a lighter version - 2 tbsp. for sauteing and 1 just before serving.
2 cloves of garlic - about a teaspoon, minced, or pre-chopped from jar.
3 green onions - sliced. Discard roots and old green ends - use white and light green parts.
1/2 bunch of parsley - chopped
Broth from small can of cooked oysters - or clam juice (this is for extra seafood flavor - you could leave it out.) If you are using fresh shrimp, boil shells (and heads) in 3 cups of water, then remove shells - this is all the liquid you will need.
2 cups of water - for Etouffee broth
2 teaspoons of cornstarch - into reserved 1/2 cup oyster/water broth.
1/4 teaspoon of Old Bay Seasoning - optional.
2 whole bay leaves
1/2 teaspoon hot sauce - optional
Salt and pepper to taste.

Directions
To a pot over medium heat, (or large skillet) add 1 stick of butter, and melt. For a lighter version you could get away with half the amount of butter, or substitute 2 tablespoons of olive oil. Roughly chop one whole onion and 1/2 red and green bell pepper. Mix in tomato, bell pepper and tomato and cook 10-12 minutes. Salt and pepper to taste. Add minced garlic and cook about 30 seconds.

Now to make a simple seafood stock. Pour liquid from a can of cooked oysters into 2 cups of water (discard cooked oysters.) Okay to use small can of clam juice, or a cup of stock from boiled shrimp shells. Set aside 1/2 cup of stock for later.

Add seafood stock to cooking veggies (reserving 1/2 cup for later.) Bring to a boil, then add crawfish (or raw shrimp). For cooked shrimp, wait to add during the last 10 minutes of recipe.

Bring to a boil, then reduce heat to a low simmer. Add 2 whole bay leaves. You can shake in a few shots of your favorite hot sauce - optional. Cook uncovered for 20-30 minutes at low heat.

You will need to cook an extra half hour if you are making a Chicken Etouffee. You want liquid in sauce to reduce by half -- so simmering time may vary, depending on your pot and stove top heat. Also leave out oyster broth.

I would start the rice now, either white or brown. Follow bag directions, or watch Chef Tony's Rice Recipe below.

Play it here. The video runs 1 minutes, 17 seconds.

To view or embed from youtube, click here.

Now we wrap it up. Add chopped green onions and parsley (I've also made it without these veggie additions.)

Spoon 2 teaspoons of cornstarch into 1/2 cup of reserved seafood broth -- blend well. Stir cornstarch liquid into pot of veggies and crawfish. Sauce should start to thicken into a gravy after a couple of minutes. Let it cook for about five more minutes over low heat.

Just before serving, add 1/4 stick of butter to sauce and stir until melted (or substitute a tablespoon of olive oil). Also, discard bay leaves.

Serve over white or brown rice. And get out the hot sauce and beer (or wine)!

Shortcuts include: leaving out parsley, green onions, Old Bay Seasoning, and canned oyster broth. You could also substitute flour for cornstarch. Chef Tony uses a lot of butter, I'm sure half the amount would work just fine.

Picnic Sandwiches with Aimee Mann - VIDEO

2011-08-17T12:52:00.000-07:00

Nothing goes better with a free concert by a folk-rocker in the park than delicious picnic sandwiches by The 99 Cent Chef. My wife didn't have to drag me to Marina del Rey's picturesque Burton W. Chace Park to see songstress Aimee Mann -- especially when all we had to pay for was parking and a few picnic ingredients.

So last Saturday, we hit the freeway for a show that spanned a beautiful summer evening from sunset to full moon. At an outdoor stage in the marina's waterside park, we found a hilly spot right there, and laid out my sandwiches on a blanket, then opened our first bottle of wine. The crowd was a local mix of families and hipsters. Aimee started right on time (7pm). She played a great show, with a sliding, tuneful, lead vocal, while strumming amplified acoustic guitar, accompanied by her band. The show inspired me to film and edit a recipe video underscored by her live performance.

For our picnic, I easily assembled the sandwiches from ingredients from my local 99c only Store and Latin market. For my first sandwich recipe I made a Salami and Dijon on Sourdough. The 99c Store has recently been stocking higher-end 3.5 oz. packages of Hormel Genoa and Hot Sopressata Salami. I especially like the Sopressata -- it's lean ground with white flecks of marbling. I also picked up a great Country Dijon by Morehouse. This condiment is rough ground whole mustard seeds -- popping with tangy flavor. I served it all on sourdough bread, but you could use any bread or roll you have on hand.

I would guess that Aimee Mann is more vegan than carnivore. So for my next sammy it's a Cucumber and Cream Cheese Sandwich. I found dark Russian bread, which has a nutty flavor, but you could also use pumpernickel for a traditional tasty tea-time finger food. I like to peel off about half the cucumber skin so the bitterness is reduced. This is a creamy and crunchy refreshing bite between two slices of bread. To go totally vegan, you could substitute hummus for cream cheese (my basic hummus recipe is here.)

And finally, my most controversial picnic basket addition: a French Ham Sandwich. You can be sure Mr. Ludobite (the 5 star Beard awarded French celebrity chef Ludo Lefebvre) would flip his beret and scream profanities if he saw what I use for ingredients in his homeland's namesake sandwich (click here to see Chef Ludo throwing a hissy fit.)

A typical French Sandwich is simply made with butter, ham, cheese, and crusty French bread. I would normally make it that way too, but since this is a blog for cheapskates, I used imitation butter and slices of Farmer John's "Ham Roll !" Now, was it as good as a Parisian sidewalk cafe classic? Of course not, but no one in our party complained. You can make it with expensive ingredients to impress your foodie friends, if you have the dough.

So for your next summer outdoor concert, feel free to make any, or all, of my Picnic Sandwiches. And if you like this musical recipe video, be sure to also check out my video of conductor Gustavo Dudamel leading the L.A. Philharmonic at the Hollywood Bowl. His "Rhapsody in Blue" becomes the soundtrack while his namesake hot dog is assembled at Pink's, L.A.'s most popular fast food joint. To view it, just click here.

Picnic Sandwiches with Aimee Mann - Video

Play it here. The video runs about 7 minutes.

To view or embedd from YouTube, click here.
Aimee Mann's website: http://www.aimeemann.com/
And she plays the Hollywood Bowl tonight in a Joni Mitchell tribute, info here.

Directions for Salami and Dijon on Sourdough Sandwich
On 2 slices of bread, spread Dijon mustard. Layer on slices of your favorite salami. I used thin-sliced, so about 6-8 slices per sandwich. Slice into quarters and fasten with a toothpick.

Directions for Cucumber and Cream Cheese on Russian Bread (or Pumpernickel)
Smear cream cheese thickly on Russian or pumpernickel bread. I like to peel off half the skin from my cucumbers. I also slice them pretty thin (see photos.) I used about 4-6 cumber slices per sandwich. Layer on the slices. Cut sandwich into four rectangles and hold together with toothpicks.

Directions for a French Sandwich
I spread a thick layer of margarine on a couple of slices of French Bread -- you can substitute with real butter (room temperature.) I often pick up real ham slices at my local dollar store, but this time I used 2 slices of a Ham Roll by Farmer John (surprisingly, quite good.) Again, slice sandwiches into quarters and fasten with toothpicks. I left out cheese, but a good addition would be a slice of Swiss cheese.

If you are making your sandwiches ahead of time, make sure to store in the refrigerator. They will come to room temperature by the time you reach your destination.

99 thanks to Aimee Mann and her groovy band -- they made our picnic a summer highlight.

Cafe Du Monde - Cajun Cuisine Diary Video

2011-08-11T01:05:00.000-07:00

In my second video on New Orleans cuisine, I take you to the world famous Cafe Du Monde. A couple of weeks ago I posted a video about savory Po' Boy sandwiches in the Big Easy -- now it's time for something sweet.

Cafe Du Monde is a must stop when you are touring the French Quarter in New Orleans. Open 24 hours, every local has had coffee au lait with beignets here. The coffee is flavored with chicory, and the beignets look like they've been hit by a powdered sugar avalanche!

The original Cafe Du Monde was just a stand started in the 1860s at the French Market. Now it has a huge green and white striped awning which covers the patio and a smaller indoor dining area -- all barely cooled with ceiling fans. Want a behind-the-scenes tour of the place? The 99 Cent Chef has it. You'll see the waitstaff busting coffee cups and beignets amid snow drifts of powdered sugar. And its cheap -- 3 beignets and coffee for about $5 total.

The coffee beans are dark roast. To tone down coffee's bitterness, it's brewed with chicory. You can order your coffee "black" or light brown "au lait" -- au lait means half milk and half coffee.

The beignets are deep fried squares of pillowy dough covered in powdered sugar. Yeast is used, so the doughnuts are light and airy like a sponge. You will get dusted with white powered sugar, so make sure to lay out napkins on your lap, especially if you are wearing black. I usually shake off the powered sugar -- enough is left on to sweeten the beignets.

If you want to make your own homemade beignets, Cafe Du Monde has a mix to sell you on its website, here. Or you can just use my Krispy Kreme Doughnut recipe, that's posted here. The only thing you need to change about my recipe is to cut the doughnuts into squares, and, of course, don't punch out a donut hole.

Cafe Du Monde is a great way to start, or end, your French Quarter tour.

Cafe Du Monde - Video

Play it here. The video runs about 1 minute and 30 seconds.

To view or embed from YouTube, click here.

Cafe Du Monde - for various Louisiana locations, click here.
Main location: 800 Decatur Street, New Orleans, La. 70116
Phone: (504) 525-4544
Website: www.cafedumonde.com

Judging the Donut Summit 2 - VIDEO

2011-08-06T08:31:00.000-07:00

Calling all donut lovers! Imagine my feelings when I was called up on to be an "expert donut judge" at the second annual Donut Summit of Los Angeles. My mouth watered, my stomach rumbled, and I though, do I have the chops? And do I know enough about glazed or cream-filled treats to fill those shoes? It seemed like an overwhelming responsibility. But I did create a Krispy Kreme Doughnut Recipe video (click here - it's my most popular post), and I've sampled my share of crullers and dunkers, so I concluded that I do know something about the art of dough punching.

I set off accompanied by my frequent collaborator, comedian Pete Handelman (to see some of his on-camera hijinx, click on Hitting Veggies or Pedro Pe's Shrimp Quesadilla Recipe). With camera batteries charged and a bottle of chewable antacids, we hit the freeway for a sugar-coated adventure.

Arriving at Elysian Park, near Dodger Stadium, we were greeted with the smells of cinnamon, coconut flake, chocolate glazes and vanilla cream filling. All manner of donuts brought from every corner of our metropolis, and loads of people -- from hungry tykes to diet-breaking adults -- were hunched over picnic tables to sample them all.

I was presented with my judge's crown -- a white hat with half a dozen donuts threaded and hot-glued onto the brim. Then a clipboard was placed in my hands, presenting a bakers' dozen of "Best" categories, including: Raised (yeast), Frosting, Fritter, Chocolate, Donut Filling, Cake, Visually Appealing, Roundest, Unconventional, Overall, Worst, Judges Choice Award, and Best Vegan.

I dove in and got to work - quickly discovering some donut highlights, such as the Peach Donut from The Donut Man, the Chocolate Chip Bar from California Donuts, and the Peanut Butter Donut topped with chocolate from Stan's Donuts. The coffee house Intelligentsia supplied iced coffee -- a perfect accompaniment on this warm summer afternoon.

This being a park, the Blogging LA crew took full advantage, setting up games of Donut Croquet, a "fill the hole" Donut Hole Toss, and a Donut Poetry Slam, all caught on my video. Check out the winning limerick, called "The Babysitter" -- it's hilarious.

Best of all were the prizes for the winners - 'Golden Donut' medallions topped with pink frosting that the beaming winners wore draped around their necks! Click here to see Blogging LA's list of donut champs.

The crew of bloggers at Blogging LA were definitely fun and creative hosts. Chef hats off to Frazgo and Alexandra Apolloni, who called me in to judge the fried batter bash.

So check out the Culinary Cutup's latest video - Judging the Donut Summit 2 - your sweet tooth will be satiated. After you view the footage of kaleidoscopic confections, you may need to break out a shot of Pepto-Bismol spiked with Bourbon, to comedown from the contact sugar high!

Judging the Donut Summit 2 - Video

Play it here. The video runs about 5 minutes 30 seconds.

99 thanks to Frazgo, Alexandria, and all the Donut Summit 2 creative crew from Blogging LA. And bonus thanks to all the participants who brought such delicious donuts.

Fellow Judges (click on names for links): Jenn of Just Jenn Recipes (her post here) and Shelly The Fry Girl.

Also, 99 thanks to Pete Handelman for extra camerawork and comedy contributions. Here is Pete Handelman's fun videos link: youtube.com/petehandelman and Pedro Pe Live, here.

To view or embed from YouTube, click here.

Big Easy Po'Boy Tour - Cajun Cuisine Diary Video

2011-08-01T01:04:00.000-07:00

We enter the belly of the Cajun beast for a New Orleans video tour in the latest 99 Cent Chef Cajun Cuisine Diary. It's an overstuffed visual experience with a dizzy montage that starts with a New Orleans famed street car ride to the French Quarter.

I'm glad I recorded my experience, as most of it is now hazy, after finishing off a huge, sweet, syrpy Hurricane cocktail on Bourbon Street! The rest of the video takes you on a delicious Big Easy Po'Boy Tour. You will want to bookmark this video, if you every visit the Cresent City.

Louisiana is renowned for a split, crusty French bread roll, dressed with mayo, tomato, lettuce and stacked with all kinds of fried seafood, roast beef and anything else locally caught, skinned and filleted. It's simply called a Po' Boy -- with a name like that you know why The 99 Cent Chef calls it his favorite sandwich!

When I am tooling around my high school home town in Gonzales, Louisiana, I keep an eye out for gas stations with an attached market, or restaurant -- this is ground zero for, homemade Po' Boys. Just go past the cash register to the overhead menu and pick out a fried oyster, crawfish, shrimp, catfish, alligator, or roast beef, sausage and deli meat Po' Boy. Click here to see a video I did about Cajun Gas Station Dining.

I usually get an oyster/shrimp combo or a catfish Po' Boy - they're the best. With a spicy cornmeal and flour coating, the seafood is quickly deep fried then laid out on a French roll dressed anyway you like it...pure perfection. If you are extra hungry, or just want to share, order the Po' Boy "overstuffed."

In my latest video, I hit some renowned New Orleans temples to this classic Cajun gastromic delight. On my Po' Boy tour I was accompanied by my high school buddy, Marvin. He deserves 99 thanks for filming the chintzy chef in action, and helping to scarf down his share of the three Po' Boys we sampled -- you never have to bag leftovers with Marvin sitting across the table!

I barely scratch the crusty Po'Boy surface. I went for the tried and true, but I enjoy a Po Boy whether it's picked up at a gas station deli counter, or decked out by a French Quarter Top Chef (although you are as likely to find The 99 Cent Chef ordering one in an expensive restaurant, as finding an oyster in the Mojave Desert.) So get out the napkins, you are in for a juicy tour of three renowned New Orleans Po' Boy eateries.

First up is Short Stop Po' Boys. It's on the Airline Highway - not too far away from the New Orleans airport. They specialize in a "10 napkin" Roast Beef Po' Boy. Marvin was apprehensive at first, every time he has gone by there the parking lot is full and the restaurant is packed -- but we lucked out. Since it was after lunch hour we breezed right in. I ordered a small Po' Boy at the counter, then you move on to the register, get a drink and pay. Normally I would order a medium size, but there are more Po' Boys joints to visit. The setting is basic fast food Formica decor.

Their Roast Beef Po' Boy is a minimalist masterpiece. A French roll soaked in au jus and filled with fine chopped roast beef, and dressed with lettuce, tomato and mayo. If you are used to typical Jewish deli sliced roast beef, this is closer to a Southern pulled pork or chopped beef presentation. And it's a great deal at $3.75 for a small size.

At first bite I found the fine chopped beef mealy. But by the time I was halfway done, I realized it's all about the insanely intense beef au jus. The dipped French roll, and chopped roast beef, are just sponges to soak up and deliver a bursting juicy beef water balloon bomb. You really need do need 10 napkins! I can understand why locals line up.

After the Short Stop, we got on the freeway to downtown New Orleans for Mother's Restaurant. They specialize in a Famous Ferdi Special. It's another roast beef Po'Boy, but theirs is completely different than Short Stop's. First off the sandwich is dressed with a tasty cabbage slaw. It's closer to a classic deli sandwich with two kinds of beef, chopped and sliced, plus ham. A very meaty meal. I especially liked having a cool crunchy veggie contrast with succulent roast beef and ham. It cost $10.75 for a regular, or $9.75 for the 3/4 size.

You get a mixed clientele of suits, tourist and locals. The old brick facade gives off an old New Orleans vibe, that is emphasized upon entering, with old photos of hometown dignitaries and vintage newpaper clips (pre-WWII) along the wall, as you head to the deli counter to order.

The sandwiches are large and the French bread light and soft - not much of a crunchy shell, but still good. The Po'Boys are huge, so I ordered a 3/4 size. But don't worry, you will still be full -- if you can even finish one! Fortunately, Marvin was there to help me get through it, since there was one more Po' Boy stop.

Parasol's

This is a great neighborhood spot I would hang out at. Located in the historic Garden Distric along a narrow tree lined one way street, with rows of long "shotgun" houses, Parasol's is an old wood framed two story Irish bar and restaurant -- with $2 PBR for Happy Hour! The structure is eccentrically built along a sloping sidewalk, where at one entrance you step directly into the first floor bar, and for the second entrance, you take 2 stair steps to enter the second floor restaurant. The half dozen tables are checkered tablecloth covered, and you order at a 1/2 door/window.

I recommend the Fried Oyster Po' Boy. The oysters are huge, plump, and the size of a golf ball. It takes 2 bites to eat one! My Mom likes her fried oysters small. This is where our genetics differ -- I like a large meaty oyster. At Parasol's, fried seafood Po' Boys are slathered with a creamy, tangy tartar sauce, and dressed with chopped lettuce, sliced tomato and pickles.

They also go the extra mile of brushing on a herb/melted butter sauce onto their bread, then toast it. Now, Marvin liked it this way. Maybe because I had two filling Po' Boys already, I thought they were guilding the lilly - fried oysters and buttery toasted French bread? It was too much of an oily good thing for me. Next time I would ask to have the bread plain and not toasted, especially with fried oysters.

I ordered a half and half Fried Oyster and Firecracker Shrimp Po' Boy for $13. It was loaded with seafood -- two could easily share the sandwich. The specially chili/jalapeno sauced Firecracker Shrimp are indeed spicy, but not too much so.

And because there is a bar downstairs, they have a large selection of import and local brews. I stayed with PBR, and Marvin had a Black and Tan (Guinness and Bass Ale.) The fun part of ordering a brewski from the dining room upstairs, was the square porthole that you open (Marvin called it a "Beer Door",) which looks out over the bar, where the bartender operates. Parasol's is like a speakeasy with great down-home Cajun cuisine.

I enjoyed Parasol 's immensely and would recommend you stop there to eat and drink, followed by a stroll through the historic Garden District neighborhood. I was glad we finished The 99 Cent Chef's Big Easy Po' Boy Tour here.

So get all the delicious video recorded ambiance below. The video Po' Boy reviews are in the same order as listed above. Now you know were to get a Southern classic submarine sandwich when you visit the Big Easy!

After the video, I've listed each restaurant with location and their website link.

Big Easy Po' Boy Tour - Video

Play it here. The video runs about 9 minutes.

Short Stop Po-Boys - 119 Transcontinental Drive (near New Orleans Airport)
Metairie, Louisiana 70001
Phone: (504) 885-4572
Website: http://www.shortstoppoboys.com

Mother's Restaurant - 401 Poydras
New Orleans, Louisiana 70130

Phone: (504) 523-9656

Website: http://www.mothersrestaurant.net

Parasol's Bar and Restaurant - 2533 Constance Street
New Orleans, Louisiana 70130
Phone:(504) 302-1543
Website: http://www.parasolsbarandrestaurant.com

99 thanks to Marvin for his companionship and camerawork.
To view or embed from youtube, click here.

For a good local Los Angeles Po' Boy try The Gumbo Pot in the Mid-City located Farmer's Market. $8.75 for Shrimp or Oyster, and $9.75 for Mixed. For menu click here. Warning, the seafood Po' Boys have a sour bite because of inserted sliced lemon -- I usually take the slices out.

Daiquiri Drive Thru - Cajun Cuisine Diaries Video

2011-07-26T01:06:00.000-07:00

The libation of choice for the Chintzy Chef is of the golden variety: beer, whiskey or scotch. But, on a muggy, hot Global Warmed afternoon in the South, I am not averse to a icy-blended, fluorescent, concoction that's spiked with Everclear 190.

In Louisiana (and Texas) there are fast food drive-thru's serving slushy Daiquiris. I don't know how the heck they get away with it. Every time I go back to visit my Mom and Sis, I am reminded about this quirky roadside custom.. And it all comes back when I spy one on the Airline Highway on the way home (having just shot my nephew Zakk's recipe of Blackened Fish With Sweet Potato Fries, click here to see it.) It turns out Mom and Sis are not at all averse to getting cold to-go cups, especially on Tuesday's Special 2-for-1 priced Daiquiris day.

If you've never experienced this, you can hop into the car with The 99 Cent Chef by clicking on my new Cajun Cuisine Diaries video below, where you'll get a backseat view of how it's done.

Like any drive-thru, you look at the menu and order through a speaker-box, then pull up to the window to pay. From my vantage point, I spotted at least a dozen faucets embedded in a row of clear plexiglass, holding a colorful rainbow of icy blended flavors. While still behind the wheel, you're handed a large Styrofoam cup with a typical soft drink plastic top, and a straw.

Now, there are rules to this. Louisiana has an open container liquor law. So, when you get your Daiquiri, as both Mom and Sis reminded me several times: "Do not put the straw in!" That is a DUI violation if you are stopped. However parched you are, resist plunging the straw through the drink top -- until you get home. Fortunately, Mom's house was less than 5 minutes away. And a frosty beverage is the perfect way to end a day of filming my Chef Nephews recipes. Thanks for tagging along with me!

Daiquiris Drive Thru - Video

Play it here. The video runs 1 minute, 38 seconds.

View or embed from youtube, click here.
99 thanks to Mom & Brenda -- I love you both!

Blackened Fish with Sweet Potato Hash Recipe - Cajun Cuisine Diaries, 2 Videos

2011-07-21T11:02:00.000-07:00

My youngest nephew Zack has cheffed since 17. No culinary school, just the kitchen of cast iron knocks and skillet burns. From greasy spoons to polished silver gravy bowls, Chef Zack is working his way through fast food joints and high priced eateries, ever expanding his cooking chops.

For Uncle 99 Cent Chef, 21 year old Chef Zack pulls out a gourmet entree from his Cajun culinary repertoire: Blackened Fish with Sweet Potato Hash, and topped with a Creole Mustard Beurre Blanc Sauce - that's 3 recipes for this post. Of course, once again the recipes call for a lot of butter -- which is a restaurant's little secret in getting repeat customers!

My latest video provides a step-by-step fish blackening technique from this Louisiana chef. Plus, his Mustard Beurre Blanc Sauce, that covers the fish, is killer -- literally so, made with a 1/4 stick of butter and rich whipping cream. Chef Matt would probably sever family ties, but I'll go ahead and recommend you can get away with half the amount of butter, or substitute olive oil. The luscious sauce is sour with mustard, and studded with tiny capers -- but sweet with whipping cream and Chardonnay. The creamy Bernaises compliments, and contrasts, the intense Cajun spices that are charred black, and fused, onto flaky fish fillets.

Chopped Applewood Bacon is added to the deliciously decedent Sweet Potoato Hash. The hash is first quick fried in oil, then fried a second time with bacon fat. And just before plating he mixes in sauteed onions and crispy bacon pieces.

Sweet and savory, I found myself watching closely while I was filming close-ups. I could definitely see myself serving this again soon, although a lighter version with a lot less bacon fat. And I would use regular bacon, too. I picked up a pound of Applewood Bacon for almost $10 -- never again!

Chef Zack blackened a local fish called Redfish, that costs around $8 per pound. For a cheapie version I would substitute three, to four, 4 ounce packages of 99.99 cent firm fish like: Talapia, Rockfish, Cod, Shark, Halibut, or even Salmon. If you have a local catch, then try out Chef Zakk's recipe on it.

Other 99c only Store ingredients I've found recently, listed above, are: capers, whipping cream, small bottles of white wine, and grainy, country style Dijon mustard -- which you can use instead of Zakk's recommended Cajun Mustard.

For the Blackened Fish recipe, Chef Zakk uses Chef Paul Prudhommes Blackened Redfish Magic. I've include a Homemade Blackened Spice Mix at the end of this post. It's cheap and easy to do, so don't worry if your local market doesn't carry it -- I've got your back!

When you watch the Chintzy Chef's video of nephew Zack, you'll see restaurant cooking skills for chopping, sauteing and garnishing. I added a short how-to bonus video of Chef Zakk creating Sliced Lemon Twist and Curled Green Onion garnishes - at the end of this post.

My latest recipe video is a lot of fun, where Chef Zacks' Mom, Granny, and Zakk's roommate, Wesley, all make memorable appearances -- mainly to fork their way into Uncle 99 Cent Chef's plate of Blackened Fish and Sweet Potato Hash, topped with a Creole Mustard Beurre Blanc Sauce!

Blackened Fish with Sweet Potato Hash - Video

Play it here. The video runs 10 minutes.

View or embed from youtube, click here.
99 thanks to Mom, Brenda, Chef Zakk and his roomates.

Ingredients for Sweet Potato Hash
1 whole sweet potato - peeled and cut into 1/2 inch cubes.
2 cups to water with ice - for chilling cubed sweet potatoes.
1/2 pound (package) bacon - chopped
1 whole yellow onion chopped

Ingredients for Creole Mustard Beurre Blanc
1-2 shallots - about 2 tablespoons minced.
4 cloves garlic - about 1 1/2 tablespoons minced
1/4 stick of butter - or 1 tablespoon favorite oil.
1/4 cup of white wine - Chef Zakk used Chardonnay
1 tablespoon of capers - drained and roughly chopped.
2 tablespoons of Creole Mustard - okay to use grainy country style mustard.
1/2 cup of cream - half & half, or whipping cream
Salt and pepper to taste

Ingredients for Blackened Fish
2 fish fillets - any firm fish will do. Chef Zakk used Redfish.
1/4 cup of *Blackened Fish Spice - Chef Zakk uses Chef Paul Prudhommes Blackened Redfish Magic brand. I have an easy homemade recipe at end of post.
1 tablespoon of vegetable oil.
2 tablespoons of white wine - for deglazing.

Directions for Sweet Potato Hash
Peel and cut sweet potatoes into 1/2 inch cubes. Set aside sweet potatoes into a bowl of iced water.

Chop 1/2 package of Applewood Bacon (99 Cent Chef version uses regular bacon,) and add to large saute pan, over medium heat. Cook about 10 minutes until brown and crispy. Reserve bacon grease for cooking onion.

While bacon is cooking chop one whole onion. When bacon is browned remove it. Add chopped onion to about 1/4 cup of the bacon grease. Caramelize onions over a low heat - careful not to burn them, about 15 minutes. When done, set aside.

Drain cubed sweet potatoes. In a pot, heat 1/2 cup of veggie oil to a medium/hight heat. Drain sweet potatoes and carefully add to hot oil. Okay to fry in batches. It's a quick minute and a half fry. You will finish cooking the hash, with onion and bacon, later. Remove and set aside on paper towels to drain.

Directions for Creole Mustard Beurre Blanc
Add butter (or oil) to a pot over medium heat. When butter is melted add white wine.

Mince garlic and shallots. Roughly chop drained capers. Add minced shallots, garlic and capers to pot. Salt and pepper to taste.

Mix in 2 heaping tablespoons on Creole Mustard (or grainy, country style mustard). Whisk in 1/2 cup of cream. Reduce heat to low. Just before plating you will add tablespoon of butter, mixing well (optional.)

Directions for Blackened Fish
First check fish fillets and remove any bones or any scale pieces. On a plate sprinkle on 1/4 cup of Blackened Fish Spice. Cover plate so fish fillets will get a complete coat. Go to end of post for my Homemade Blackened Mix.

Moisten fish with a quick rinse of water, so blackened spices will stick. Take fish fillets and lay onto plate of spice. You only need to well coat one side of each fish fillet.

Preheat oven to 350 degrees.

Add one tablespoon of veggie oil to a medium/high heated pan. When oil is hot add fish fillets to pan - spiced side down. Cook 3-5 minutes, depending on thickness of fillet, and heat of frying pan. If fillets are too large then blacken one at a time.

When edges of fish start to turn white/grey then lift fish -- the cooked side should be charred brown to black. Flip fillet over.

Deglaze pan with 2 tablespoons of white wine. Wine may splatter, so be careful. Shake pan to loosen tasty bits, and put the pan in the oven. If your saute pan is not ovenproof, then put fish, with wine sauce, into an uncovered, ovenproof dish or pan.

It only takes another 5 minutes of baking -- as you bring all the parts together. You can also just leave blackened fish in the pan, over a low heat, on the stove top.

Final Assembly
Add teaspoon of butter (optional) into warming Beurre Blanc sauce. Mix well. Set aside over low heat.

Over medium/high heat add caramelized onion and bacon to a pan. After a couple of minutes, when hot, add sweet potato cubes. Salt and pepper to taste. Mix well and heat through for a minute.

Time to put it all together.

On a plate, add a layer of Sweet Potato Hash. Place fish, blackened side up, on the hash. Finally, spoon over Beurre Blanc Sauce onto fish. Repeat assembly for the second serving.

Optional garnishes are sliced lemon, fresh parsley and thin-sliced green onion stems. Check out the short video below to see Chef Zakk's garnish demonstration.

Play it here. The video runs 1 minute 25 seconds.

View or embed from youtube, click here.

*Homemade Blackened Spice is simple to make. If you have a jar of generic Cajun spices, pour out a 1/4 cup, and stir in a teaspoon of dried Italian herbs, like: oregano, basil and thyme. Mix well.

To make a dry Cajun Blackened Spice Blend from scratch: 2 tablespoons each of garlic and onion powder, paprika, black pepper, plus a 1/4 teaspoon of salt and ceyenne pepper. Add teaspoon of dried Italian herbs. Stir until well mixed.

How To Eat A Crawfish - Cajun Cuisine Diaries Video

2011-07-16T01:10:00.000-07:00

For my next video, I give you a "locals only" guide on where to buy fresh caught, and cooked, crawfish in Louisiana -- and how to eat one. So, be sure to to bookmark this post if you are planning a trip to Cajun country.

Crawfish are sometimes referred to as "mudbugs." As a teenager in Gonzales, Louisiana, I accompanied a high school friend on a crawfish-trapping expedition deep in a cypress tree shrouded swamp.

We waded through knee-deep water to set out the baited traps, while on the lookout for snakes and alligators (even for a Cajun, the swamp is dangerous territory). A short while later we circled back to pluck dozens of claw-snapping crustaceans from the traps, carefully scooping them into gunny sacks. It was hard work, sloshing around while swatting at dive-bombing mosquitoes, but the reward was so tasty - a freshwater crawdad has the same texture as a shrimp, with a lesser, but still delicate seafood flavor.

Crawfish are prepared in a spicy crab boil. The meat is peeled from the tail, and is tiny like bay shrimp. At the height of the season (May and June) you can easily buy whole crawfish for close to 99 cents per pound, uncooked (add a couple of dollars for cooked.) For a typical amount of whole crawfish per person, you want to start with five pounds.

Locals buy them by the bagful from gas stations, which often have a deli in the back of their convenience stores stocked with locally caught shrimp and crawfish. This is where you get it the cheapest and freshest. Usually around 4 p.m. (when refinery workers are just getting off their shifts) fresh boiled crawfish are ready to eat there, or take home. Just watch my video to see for yourself -- I even take you into the back to see the cooking setup.

In towns everywhere, from New Orleans to Shreveport, crawfish season is celebrated with backyard parties, centered around crawfish boiling over a large butane-fired kettle. Along with the crawfish, potatoes and fresh corn are boiled together in a spicy broth, then heaped onto newspaper-lined picnic tables. With a keg in the corner and music in the background -- these parties are a great Spring and Summer outdoor tradition.

In this video, I've included a tutorial on how to eat a crawfish. When you're at a picnic table and a kettle of hot steaming crawfish is dumped in a pile in front of you, you better know how to quickly peel and eat, or you'll be picking through discarded empty shells. A hungry Cajun can go through a pile before finishing an Abita beer!

Click on the video below to see how it's done: in Cajun country, rather than eat 'head to tail,' as they say in foodie circles, we eat "tail to head" -- literally. A real Cajun will finish off each crawfish with a head-sucking flourish. The spicy/sweet roe is addicting, once you get over typical tourist apprehension. Warning: the squeamish may have to avert their eyes because The Cajun 99 Cent Chef goes all the way!

How To Eat A Crawfish - Video

Play it here. The video runs 2 minutes, 25 seconds.

View or embed from youtube, click here.

99 thanks to Rich and Brenda.

Mile's First Cajun Bite - Cajun Cuisine Diaries Video

2011-07-11T01:07:00.000-07:00

This week, it's noshing at its most primitive by a ravenous one year old.

If you have been following The 99 Cent Chef's cutest online video series ever, "Lola's First Bite" (click here), then you will get a kick out of my Cajun version.

Miles is Chef Matt's son (I featured Chef Matt's delicious Shrimp & Grits video last week,) and he's a real Cajun in the making! Just watch as he attacks New Orleans-style Red Beans, then grabs a mit full of Gonzales's ("The Jambalaya Capital of the World") namesake dish: rice made with sausage and pork.

This tyke is one tough cookie as he stares down an angry, snapping crawfish, and then gets the upper hand by chowing down on its tender fresh-cooked tail meat. Finally, Miles finishes with a classic Southern dessert: one of my Mom's renowned Mini-Pecan Pies.

Babies and food are a match made in culinary heaven, and Mile's First Cajun Bite proves it.

Miles Cajun First Bite - Video

Play it here. The video runs 2 minutes, 25 seconds.

View or embed from youtube, click here.

99 thanks to Miles, Matt and Lacee.

Chef Matt's Shrimp & Cheese Grits Recipe - Cajun Cuisine Diaries Video

2011-07-06T01:00:00.000-07:00

Sharing its Southern border with the Gulf Coast, Louisiana is all about seafood, and New Orleans style Shrimp & Cheese Grits is a quick way to get some in a delicious regional specialty! See how it's done in this video recipe, the second one I've posted in a full month to come of spicy Southern Cajun cooking.

My nephew, 24-year-old Chef Matt Keene, is the first of my sister Brenda's two boys (Brenda is featured in last week's Gumbo video recipe, click here.) Both young men are accomplished cooks -- I guess it runs in the family! Matt's brother, Chef Zakk, cooks up a Blackened Fish & Sweet Potato Hash in a video I'll post in a couple of weeks, so check for that back here.

My nephew Matt has experienced seven years behind the grill since he started out flipping burgers while in high school. He currently chefs at the exclusive Country Club of Louisiana in Baton Rouge. Shrimp & Cheese Grits is based on one of that restaurant's recipes, and Chef Matt is skillful enough to simplify it here without sacrificing flavor.

The Country Club uses gouda in Cheese Grits, Matt substitutes cheddar cheese. As for grits, he had instant on hand. Of course, you can use regular, longer-cooking grits -- they're certainly cheap enough -- but once you melt cheese into grits, it's hard to tell the difference.

Grits are made from ground corn, and similar to Polenta or Cream of Wheat -- smooth with a neutral, mild cornmeal flavor. Typically it is there to soak up a breakfast egg yoke, but Southerners are known to eat it any time of day.

Since I'm on vacation, I'll let the Louisiana chefs use their preferred local produce and protein. But I'll add some lower-cost ideas here and there, such as this: If I were to do this recipe cheaply back home, I would use a couple of 4-ounce packages of frozen bay shrimp, purchased for a buck each from a dollar store, or my local Albertsons Market.

My nephew Matt and his girlfriend Lacee were kind enough to invite Uncle 99 Cent Chef into their roomy trailer kitchen to cook up this yummy Cajun classic. I've always wanted to learn how to make Shrimp & Cheese Grits, and Matt has it down pat.

The only complicated part is the buttery beer sauce. It was tricky to find just the right beer, so I bought a 12 bottle Party Pack of locally brewed Abita Beer. We had many bottles to try, from Turbo Dog to Jockamo IPA -- and a lot more flavors in between (this video recorded session will definitely make it on The 99 Cent Chef's year end highlight reel!)

After going through most of the 12'er, Matt thought Abita Amber would be best, as it wouldn't overpower his shrimp and butter sauce. I couldn't agree more. I think I could get away with substituting my local cheapie favorite, Miller High Life, for a 99 cent version -- or if you have a favorite brew, try it.

As for cheese, cheddar is cheap, but you could make it with gouda if you wanted to get extravagant. When the grits are hot, both types of cheese blend well - it's a deliciously creamy combination. I could have eaten a dish of Chef Matt's cheesy grits just by itself.

So, plan to give my Cajun nephew's Shrimp & Cheese Grits recipe a try sometime. In the meanwhile, sit back and watch this video demonstration to see how this young buck does it!

Chef Matt's Shrimp & Cheese Grits - Video

Play it here. The video runs 7 minutes, 9 seconds.

View or embed from youtube, click here. 99 thanks to Chef Matt, Lacee & Miles.

Ingredients (serves 2)
12 shrimp (about 1/2 pound)- medium or large. Okay to use 1/2 pound of cheaper small bay shrimp.
1/2 cup of favorite beer - okay to substitute veggie or chicken stock.
1 teaspoon garlic - chopped
1/2 cup onion - chopped
1 tablespoon of chopped chives - or any favorite fresh colorful garnish, like parsley, optional.
1/4 tsp. liquid smoke
1/4 tsp. lemon pepper - or pepper with tsp. of lemon juice.
1/4 tsp. cayenne pepper - or to preferred heat level.
1 tsp. dried chicken stock - or 1 crushed bouillon cube (okay to use 1/4 cup of liquid chicken stock, too -- if adding liquid, you may need to add a couple of extra minutes of cooking time to reduce sauce)
1/2 stick butter* - and an optional extra pat for Cheese Grits.
Salt and pepper to taste
1/2 tsp. of Cajun seasonings
2/3 cup of Grits - instant or regular.
1/2 cup of shredded cheddar cheese - okay to use small chunks, just make sure to blend well to melt when adding to hot grits.
1 cup of water - for grits.

Directions
Chop onion and garlic. Melt 1/2 stick of butter in a medium hot pan. Saute veggies about 3 minutes until soft.

Add spices and flavorings, including: Liquid Smoke, lemon pepper, cayenne pepper and chicken stock (dried, liquid or bouillon cube). Stir and mix well with sauteing veggies.

Time to get the grits going. Add 2/3 cup of grits to 1 cup of boiling water. Depending on your choice of Instant or Regular Grits, double check box directions for cooking times, and per serving amounts. This recipe is for 2 servings. You should taste grits before plating to make sure they are soft, not gritty.

Turn heat to low on pot of grits, cover and cook until half done, about 3 minutes. Add 1/2 cup of shredded cheddar cheese. Stir until all cheese is melted and grits turn light orange color. Cover and set aside over lowest heat.

Now we finish up the shrimp/beer sauce. Add 12 peeled medium to large shrimp (or two 4-ounce 99 cent packages of small bay shrimp) to sauteing veggies. Cook 2 minutes (if shrimp are precooked, then wait to add shrimp to sauce until just before serving, and heat through.)

De-glaze pan with 1/2 cup of your favorite beer. Stir and mix well. Add Cajun Seasoning with salt and pepper - to taste. If shrimp are precooked, then add them at this time.

Check on Cheese Grits and give a final stir. Adding a pat of butter (or butter flavoring) is optional.

Spoon or pour out grits into plate or bowl. Arrange cooked shrimp around plated Cheese Grits. And finally, pour beer sauce over shrimp, and top with tablespoon of chopped chives (optional.)

*Instead of 1/2 stick of butter, you can keep it light by substituting a tablespoon of olive oil. And add a little more beer and chicken (or veggie) stock if you like a lot of sauce.

Also, Chef Matt uses many spices and flavorings. If you don't have Liquid Smoke, Lemon Pepper or Cajun Seasonings, don't worry about it -- I'm sure it will be tasty nonetheless.

Mom's Gumbo Recipe and Flea Market Food Videos - Cajun Cuisine Diary

2011-07-01T16:11:00.000-07:00

It's a gastronomic family affair all this July. What started with a trip to Gonzales, Louisiana for a visit with Mom, soon turned into a Cajun cooking blow-out! And first up are two videos: Flea Market Food and Mom's Chicken and Sausage Gumbo.

It seems almost every relative I ran into works in the food business. From my two nephews, Chef Matt and Chef Zakk, to my nieces' boyfriend, Chef Tony, of BBQGUYS.com. And my Mom makes a mean Chicken and Sausage Gumbo, too. That's four recipes videos right there -- and that's only the half of it!

The trip was a walk down my culinary memory lane -- every time I go back I dive right into the local food culture, and this time I'm bringing you along for a flavorful tour!

I made a Jambalaya pot full of food videos, everything from How to Eat a Crawfish, and a New Orleans Po' boy Sandwich Tour; to my nephews' recipes for Blackened Redfish with Sweet Potato Hash and Shrimp and Grits. There's also a special a video of my youngest relative, one-year-old Miles. He stars in Miles' First Cajun Bite -- and he's so maddenly cute.

Since this is a vacation, I'm leaving my 99-cent boundaries behind. However, you can't really take the skinflint out of this Chintzy Chef - I'll be showing you plenty of great regional food deals. As for the recipes cooked up by my kinfolk, I'll be giving you tips on using cheaper alternative ingredients.

Take the expensive Redfish in my nephew Chef Zakk's Blackened Fish recipe video -- he might flip his chef's hat, but I would cook a cheapie version using a 99.99 cent frozen package of Tilapia fish. You can take the ingredient lists for each recipe with a grain of salt -- if there is a cheaper way, I'll point it out to you.

In my first video, below, you'll discover that the local Flea Market is a great place to sample Cajun cuisine on the cheap. When my brother-in-law Rich let me tag along on his shopping trip, I found out there was a food court selling Crawfish Pie, Jambalaya and Boudin Balls (insert joke here, or just watch the video).

You will get a good look at these unusual local delicacies. Crawfish Pie is a flaky turnover with a savory tomato sauce, stuffed with rice, veggies and crawfish tail meat.

The Jambalaya is bound to be tasty at this flea market, since it's located just outside of Gonzales, Louisiana, which is known as the Jambalaya Capital of the World (Mom's recipe here.) As for Boudin (pronounced boo-dan) Balls, well, watch and learn.

Flea Market Cuisine - Video

Play it here. The video runs 3 minutes, 6 seconds.

To view or embed from youtube, click here. And 99 thanks to my brother-in-law Rich!

Mom is back for another Cajun classic! It has been too long since I've had her in front of the camera. Last time, she rocked the cast iron kettle with a scrumptious rice dish, Mom's Jambalaya (click here) -- it's become my 2nd most popular Youtube video ever (Krispy Kreme Doughnuts is first). After you see Mom's latest video, for her Louisiana Gumbo, I predict it will be your new favorite.

Mom's Chicken and Sausage Gumbo is a perfect budget 99 Cent Chef recipe. Chicken is cheap and sausage is too. Go with your locally made sausage and make the recipe your own.

Mom used the more expensive Andouille sausage. Louisiana is famous for this extra lean cured pork link. It holds up to the hour and a half of simmering in a complex dark brown Roux broth. If you use a cheaper sausage, after browning, you may want to add it during the last half hour of cooking.

To keep the Gumbo lean and mean, leave off the skin and use white meat only. Although, I prefer dark meat, and usually leave the skin on half of the pieces for a richer broth. Mom used a whole chicken for her recipe with a pound of Andouille sausage.

You will need patience: this Cajun soup is slow cooking. But, Mom makes enough for 6-8 servings -- you could feed a party using her recipe. Plus the longer it sits, the deeper the flavor becomes.

The base of Mom's Gumbo is flour cooked with oil to a dark to medium brown -- it's called a Roux. This is where you have to stand over a skillet and slowly stir for 20 to 30 minutes (depending on the conductivity of the pan). You cannot set a timer to tell you when a Roux is ready -- you have to go by the chocolate color.

This Cajun classic uses the so-called local Trinity: chopped bell pepper, onion, and celery. These three inexpensive veggies are used in almost every Louisiana dish.

Gumbo can also be made with seafood. If you make a fish, crab, shrimp or crawfish gumbo (or combination), add a teaspoon of crab boil. To enhance the seafood flavor even more, use the broth of boiled seafood shells, and/or the liquid from a small can of cooked oyster pieces or clams. Also - be sure to wait until the last 20 minutes of cooking to add seafood to the gumbo - you don't want to overcook it.

Mom is well known for her Chicken and Sausage Gumbo - out-of-town family and friends beg her for it! Now the begging is over. Thanks Mom, for sharing your recipe with my visitors and me. I love you.

Mom's Chicken and Sausage Gumbo - Video

Play it here. The video runs 8 minutes, 23 seconds.

To view or embed from youtube, click here.
99 thanks to my sister Brenda for comic (and dramatic) relief.

Ingredients (serves about 6 -8)
1 whole chicken cut up (about 3-4 lbs.)- okay to use precut packaged pieces. I remove half of the skin for a lighter Gumbo.
1 lb. Andouille Sausage sliced - okay to substitute a cheaper favorite.
4 quarts of water
1 whole onion - chopped
2 stalks of celery - chopped
1/2 green bell pepper - chopped
2 cloves garlic (1 tablespoon) - chopped
1 cup of chopped green onions (about 4-6)
1/2 cup chopped parsley (one bunch)
1/2 cup of oil - olive or veggie
1/2 cup of flour
1 tbsp. Cajun Spices - I use Tony Chachere's Creole Seasoning
1 teaspoon File (dried sassafras leaves)- optional. Mom didn't use it, but I like to.
Salt & pepper to taste during cooking.

Rice (1/2 cup of uncooked rice equals one serving) - you can use white or brown rice. Follow package directions.

Directions
Start water to boil in a large enough pot to hold 4 quarts of water. Add cut-up chicken.

Add 1/2 cup of oil to large fry pan over medium heat, and brown sliced sausage, about 10 minutes. Remove from oil with slotted spoon and drain, or add directly, to boiling chicken.

Next, stir in chopped veggies to frying pan with oil. Saute for about 5 minutes until soft. Again, remove cooked veggies with a slotted spoon and add to boiling chicken and sausage pot. Try to remove all veggie bits, because next, you are browning flour in the oil for 20 minutes!

Add flour to oil to make a Roux. Make sure you have your favorite radio station playing in the background -- you need to slowly stir the flour and oil until it is a dark brown, about 20 minutes. This gives Gumbo its brown color, as well as a nutty flavor that comes from the browned flour.

A lighter Gumbo can be made using less oil. Just use a tablespoon of oil to fry sausage and veggies. And flour will brown without oil as well -- just slowly stir flour around and watch it change color. Also, try using healthier flours, like whole wheat.

When Roux is done, turn off heat and let it cool for a couple of minutes, so oil doesn't splatter when you add it to the Gumbo pot. Carefully add Roux to boiling meat and veggies. Stir well. You can add some of the broth back to the Roux pan to wash it all out.

By now, the meat, sausage and veggies have been cooking for about 1/2 hour. At this point, bring Gumbo to a boil, reduce heat to a low simmer, cover and cook another hour. I usually uncover after half an hour to make the Gumbo broth cook down by about half. This makes for a richer broth. You can always add water, or broth, if you lose too much liquid.

During the last half hour of cooking, you can start your rice. Cook according to package directions.

To impress your guests and make your gumbo look like the picture above, remove bones and shred chicken into bite-size pieces before serving. Return chicken to Gumbo. Finally, during the last 15 minutes, add chopped green onions and parsley.

Serve Mom's Chicken and Sausage Gumbo over white or brown rice.

Berlin Currywurst - Street Sausage

2011-06-26T23:58:00.000-07:00

Street food from Berlin is featured in the chintzy Chef's latest post. I am a sucker for sausage. If you liked my sidewalk vendor L.A. Street Hot Dog video and recipe (click here), then achtung to the Billig Koch's latest dish -- Berlin's most popular street corner fast food, Currywurst.

It's simply a grilled, or fried, German sausage (usually bratwurst) that is sliced, then drenched in an amped-up ketchup and curry sauce, with bread (or Belgian fries) on the side. The sausage is sliced and eaten with toothpicks instead of a fork -- this is curbside dining at its most primitive.

Currywurst came about after WWII, at a street stand in the Berlin district of Charlottenburg. An enterprising fraulein, Herta Heuwer, combined the American infantry's love of ketchup with the British soldiers' curry fixation and added German bratwurst to create a dish that became an instant hit with the local populace as well. Click here for a look at some well-known Berlin Currywurst spots, and here for more historic details.

I'd never heard of this treat until five months ago, when Cuirrywurst came to Silverlake. During my nighttime outings photographing L.A.'s restaurant facades, I ventured into Berlin Currywurst on Sunset Boulevard. It's a sleek but simple eatery, all glass window walls and a few outside tables. And the menu is just Currywurst, bread and Belgian fries.

You do get to choose from several bratwursts for $5.89 each -- like Bockwurst (veal and pork), Rindswurst (beef), Geflugelbratwurst (chicken) and, this being Silverlake, Tofu-Bratwurst or Tofu-Kielbasa. I tried the Paprikawurst, which is spiced and garlic flavored. The sausages are made locally and have a rougher texture than store bought wieners. You can read their complete menu online here.

Earlier this week I noticed my local 99c only Store is stocking an interesting variety of sausages made by Hoffy, including Louisiana Hot Links, Chorizo and Spicy. You get four large hot dog sized links per package. A good deal -- not bratwurst, but not bad. Of course you can use your favorite German deli sausage. The unique part of this recipe is the Curry Sauce.

There are many variations, of course. In Berlin you can buy bottles of the stuff, and every street stall has its own curry sauce blend. I 'm keeping it simple and old school -- with the dollar store ingredients of ketchup, Worchestershire sauce and ground cumin. Curry powder is harder to find, but ground cumin is 80% there. And, I also have a great side recipe of Belgian Fries here.

Der Neunundneunzig Cent Koch loves street food, and my version of Currywurst is beste Sachen -- Guten Appetit! But beware, this recipe is addicting, I've made it three times this week!

Click on any italicized German word to see translation.

Ingredients (one serving)
1 sausage link - bratwurst or your favorite sausage.
1/4 cup of ketchup
1 tablespoon of Worcestershire Sauce
1 1/2 teaspoons of ground cumin, or curry powder - teaspoon for sauce and 1/2 tsp. for serving plate.
1 teaspoon oil for sausage frying.
Salt & pepper to taste - for sauce.
A dash of Cayenne pepper to sauce - optional
Serve with Bread or Belgian Fries - optional

Directions
Add a teaspoon of oil to a heating pan, and simply fry sausage link to desired doneness. Since it's summer you can cook it on a BBQ grill, too.

In another small pot add ketchup, Worcestershire sauce and a teaspoon of ground cumin (or curry powder). Salt and pepper to taste - a dash of Cayenne pepper is optional. Mix well and heat through. You can also mix all sauce ingredients, then heat in the microwave.

Remove sausage and slice it on a plate. Pour heated sauce over sausage; and sprinkle 1/2 teaspoon of ground cumin over plated Currywurst.

Get out the toothpicks, pour a stein of Pilsner, and serve with bread or Belgian Fries -- to soak up the deliciously pungent sauce.