Wine Country Fine Dining, On A Budget

By on Monday, 24th January 2011

Chef Douglas Keane is an award-winner who brings an air of elegance to the dinner table.

Keane is executive chef and owner of Cyrus restaurant in Sonoma County, the heart of California wine country.

Cyrus has been awarded a two-star Michelin rating, and Keane’s been named Chef of the Year by Esquire Magazine.

He prepares exquisite meals every night of the week, and is used to cooking with luxurious ingredients, but can he do it on a budget?

As The Early Show‘s “Chef on a Shoestring” Saturday, Keane was put to the test. We challenged him to make a fabulous, three-course meal for four with only $40.

California, is an award-winning. As our Chef on a Shoestring, he will make a meal for four, on a budget of 40 dollars.

FOOD FACTS

Tri-Tip Steak:
The tri-tip roast or steak (also called a triangle roast) is the 1-1/2 to 2-1/2 pounds of meat that sits at the bottom of the sirloin. It has great flavor and tends to be lower in fat than other cuts. However, it’s a bit tough.

Creamed Corn: Creamed corn is a popular side dish in the Midwest that has slowly become a commonplace part of American cuisine. It’s an almost soupy version of sweet corn. Creamed corn is partially pur¨¦ed, releasing the liquid contents of the kernels. Often, butter or mild is added in homemade versions.

Menu: Cucumber Avocado Salad, Tri-Tip Beef with Sweet Corn, and Blueberry, Peach and Ginger Crumble

Take-Home Tips

  • Leaving the skins on the cucumbers adds a vibrant green color.
  • Don’t cut into the meat for at least 15 minutes, you will lose all the juices!
  • Corn Cutters cost about $10, and give you perfectly creamed corn every time.

    RECIPES

    Chilled Cucumber Avocado and Buttermilk Soup with Mint


    6 Cucumbers, chopped (skins left on)
    3 Avocados, peeled and pitted
    2 cups Yogurt (plain whole milk)
    2 cups Buttermilk
    ? cup Red Wine Vinegar
    2 teaspoons fresh lime juice
    2 tablespoons Sugar
    1 tablespoon Salt
    6 Fresh Mint Leaves, diced small

    In a food processor, add cucumbers and avocadoes and blend for two to three minutes. Add rest of ingredients (except mint) and puree until smooth.
    Transfer in batches to a blender and puree until very smooth (one to two minutes). Pass through a fine strainer.
    Refrigerate for at least two hours or until it is well chilled.
    Ladle into bowl and sprinkle with fresh mint just before serving.

    FOR MORE OF KEANE’S RECIPES, GO TO PAGE 2.


    Tags: , , , , , , , , ,

  • Related Articles
    readers views

    You must be logged in to post a comment.

    latest news
    Affleck Wants To Make Daughter Proud
    It's been almost two years since Ben Affleck has starred ...
    Predicting Emmy Award Glory
    In our "Road to the Emmys" series, "Entertainment Weekly" magazine ...
    Classic BLT Sandwich Recipe
    In our Parenting blog, "Eye on Parenting," we're highlighting some ...
    Polanski Victim: Give Him Time Served
    The attorney for the victim in Roman Polanski's 32-year-old sex ...
    “Basic Instinct” Screenwriter Finds God
    "Basic Instinct" screenwriter Joe Eszterhas is moving from racy to ...

    Popular News

    Affleck Wants To Make Daughter Proud
    It's been almost two years since Ben Affleck has starred ...
    Predicting Emmy Award Glory
    In our "Road to the Emmys" series, "Entertainment Weekly" magazine ...
    Classic BLT Sandwich Recipe
    In our Parenting blog, "Eye on Parenting," we're highlighting some ...
    Polanski Victim: Give Him Time Served
    The attorney for the victim in Roman Polanski's 32-year-old sex ...
    “Basic Instinct” Screenwriter Finds God
    "Basic Instinct" screenwriter Joe Eszterhas is moving from racy to ...