Chefs on the Cheap

It must be nice to be a chef, right? Access to all those exotic foods. All that equipment, all that space, all that help -- not to mention a budget that in some cases is virtually unlimited. Except that many chefs -- and cooks -- also toil away in their home kitchens, where they don't have quite as many bells and whistles, and where they, too, are feeling the pinch of the foundering economy.

Since they're the creative experts, we asked some local chefs to create a main dish that would serve four people for $10, maybe a little more. And we got quite a selection of recipes, which follow.

CHICKEN CHILAQUILES

4-quart container of tortilla chips

1 pound cooked chicken, chopped or shredded

3 cups shredded Mexican cheeses (Manchego and panela)

2 cups tomatillo sauce

1/2 cup salsa roja

Break the chips down a little, then combine all ingredients, turn into a casserole and bake at 350 degrees until top is golden brown and crisp around the edges, about 15 minutes.

Option: Dish can be served with sunny-side-up eggs on top.

-- Recipe from Mike Minor, executive chef, Border Grill, Mandalay Bay

TOTAL COST -- $10.30
1 pound chicken -- $2.80
4-quart container of tortilla chips -- $2.10
3 cups Mexican cheeses, manchego and panela -- $2.90
2 cups tomatillo sauce -- $1.25
1/2 cup salsa roja -- $1.25

GRILLED LONDON BROIL STEAK WITH YUKON POTATOES, BRAISED ITALIAN KALE AND SMOKY BACON

2 pounds London broil (top-round)

Canola oil

Salt, to taste

Cracked black pepper, to taste

Fennel seed, ground, to taste

11/2 pounds potatoes, unpeeled, cut into 1/2-inch dice

4 ounces bacon, cut into 1/2-inch dice

1/2 pound onions, cut into 1/2-inch dice

2 bunches kale, deveined (see note)

Butter

3 ounces blue cheese

Fennel seed, ground, to taste

Brush steak with canola oil, season with salt and cracked black pepper and dust with ground fennel seed. Grill to desired degree of doneness (medium recommended).

Put a small amount of oil in the bottom of a large saute pan (use an 8- to 10-inch pan; you want it large enough that the potatoes will cover the bottom and no more). Put potatoes in pan and brown slightly on all sides over medium heat, until they're about half-cooked, about 5 minutes. Add bacon and onions and continue to cook until some of the fat is rendered from the bacon and onions begin to brown, about another 5 minutes. Add kale on top, season with salt and pepper and cover pan; cook until kale begins to wilt and potatoes are cooked. Add a lump of butter, if desired.

After removing steak from grill, let rest about 5 minutes before slicing so juices don't all run out. Divide kale mixture among four plates. Add sliced steak, then cheese, and then melt the cheese slightly under the broiler, about 2 minutes (note that plates will be hot to the touch).

Note: To devein kale, grasp stem and pull off leafy parts.

-- Recipe from Matt Seeber, executive chef, Craftsteak, MGM Grand

TOTAL COST -- $15.37
1 pound potatoes --$2.54
2 bunches kales - $2.58
1/2 pound onions -- 50 cents,br>Bacon -- $1.50
3 ounces blue cheese -- $2.25
2 pounds London Broil (top round) -- $6

TOMATO AND GREEN CHILI BRAISED PORK TACOS

3 pounds pork butt

Salt

Canola oil for frying

1 white onion, cut in 1/2-inch dice

4 cloves fresh garlic, minced

1 can diced tomatoes with green chilies

1 bunch green onions, chopped

1 bunch fresh cilantro, chopped

12 8-inch flour tortillas

Cut pork into large (2- to 3-inch) cubes, place in a stockpot and cover with water and 2 tablespoons salt. Bring to a boil and simmer 3 hours, until fork-tender. Remove from liquid and hand-shred. Reserve.

In a separate pan, crisp up the shredded pork in canola oil on high heat until brown.

In a separate pan, saute the onion until dark brown; add the garlic and brown.

Transfer the crispy shredded pork into the onion-and-garlic mixture and add the canned tomatoes. Simmer for 12 minutes on medium heat. Cook the liquid down partially, until the meat has soaked all the liquid in but is not dry.

Season with salt and remove from heat.

Fold in fresh chopped green onion and chopped cilantro.

In a hot skillet, warm the tortillas individually and keep in a towel to prevent drying out.

The dish can be served with queso fresco, sour cream, fresh tomatoes, chopped onions and cilantro.

-- Recipe from Noel Santos, executive chef, Diego and Wet Republic, MGM Grand

WHOLE GRAIN ROTINI ALLA TURKEY BOLOGNESE

Olive oil

4 cloves garlic, peeled and chopped

1 large yellow sweet onion, peeled and cut into medium dice

2 carrots, peeled and cut into medium dice

20 ounces Foster's Farm 97 percent lean ground turkey

29 ounces Albertsons tomato sauce

Salt and pepper, to taste

13.25 ounces Barilla rotini whole-grain pasta

1 bunch Italian parsley, cleaned and chopped

Parmesan cheese, shredded or grated (optional)

Place a small amount of olive oil in a large pot and heat over medium. When oil is warm, add garlic, onion and carrots and saute for 3 minutes. Add ground turkey and cook for 4 minutes, stirring constantly. Add the tomato sauce and salt and pepper and simmer for 45 minutes.

Meanwhile, prepare pasta according to package directions. When pasta is cooked, drain and add to sauce. Serve with Italian parsley sprinkled over top, and Parmesan cheese, if desired.

-- Recipe from Carlos Buscaglia, executive chef, Fiamma, MGM Grand

LINGUINE WITH TUNA SAUCE

Coarse salt

1/2 cup plus 1 tablespoon olive oil (divided use)

4 garlic cloves, minced

4 anchovy fillets, chopped

1 (6-ounce) can tuna packed in olive oil, drained

1 (28-ounce) can plum tomatoes

1/4 teaspoon cayenne (or a pinch of crushed red pepper)

1 pound linguine

Parsley (optional)

Put a large pot of salted water on to boil.

Heat a large skillet over medium-high heat. Add 1/2 cup olive oil and the garlic and cook until fragrant, about 1 minute. Add the anchovies and cook, stirring, until they start to fall apart. This, too, will take just a minute or two. Add the tuna and cook, stirring to break the tuna up, for 2 minutes. Add the tomatoes and cayenne or crushed red pepper and bring to a boil, then reduce the heat so the sauce is at an active simmer.

Meanwhile, cook the pasta in the pot of water until it's just shy of al dente (firm to the bite). Scoop out about 1 cup of the pasta water. Drain the pasta and toss it with the remaining 1 tablespoon olive oil.

Add the parsley and the pasta to the sauce. Toss, still over the heat, for about 1 minute, adding some pasta water if the sauce is too thick.

Serve right away, with some chopped parsley on top if you desire.

Variations: If you want to be bold, reconstitute some sun-dried tomatoes, chop them and add with the tomatoes. Or add some drained capers along with the parsley. Or both.

-- Recipe from Rick Moonen, chef/owner, rm seafood, Mandalay Bay

PENNE A LA NO VODKA

3 ounces unsalted butter

1 ounce olive oil

2 cloves garlic, minced

3 ounces diced salami

1 16-ounce jar Barilla Tomato Basil Sauce

4 ounces half-and-half

12 ounces Barilla Plus penne pasta

1 ounce domestic Parmesan cheese

1/3 ounce fresh basil leaves

In a deep saucepan, heat butter and oil over medium heat. Lightly brown garlic. Add salami and saute for one minute. Add jar of prepared sauce. Whisk in half-and-half and simmer.

Cook and drain pasta according to instructions; add pasta to sauce and toss until evenly coated. Sprinkle with grated cheese and garnish with fresh basil leaves.

Chef's note: This is a great East Coast restaurant-style staple that's simple, inexpensive and nutritious. By eliminating the vodka and substituting salami for the traditional -- and more costly -- prosciutto, we can make this a family-friendly meal that's sophisticated enough for company, too. Using the Barilla Plus pasta adds protein and Omega 3 to the dish.

-- Recipe from John Arena, chef/co-owner, Metro Pizza

BASIC SHEPHERD'S PIE

11/2 to 2 pounds ground beef, chicken or turkey

Salt and pepper, to taste

1 onion, diced

1 carrot, peeled and diced

1 bell pepper (or poblano, if you like spicy), diced

2 stalks celery, diced

1 cup corn, frozen or canned

1/2 cup water

1 bottle beer, preferably dark

1/2 teaspoon chili flakes

4 tablespoons prepared hot sauce, such as Tabasco or Durkee Red Hot

3 pounds mashed potatoes

1/4 cup cracker crumbs

1/4 cup grated or shredded Parmesan cheese

Preheat oven to 325 degrees. Saute beef in an oiled pan until cooked; add salt and pepper, then onion, carrot and pepper, and saute until the vegetables are translucent. Drain fat; add celery, corn, water and beer and cook until the beer has almost evaporated. Add chili flakes and hot sauce.

In an oven-proof dish, place the meat mixture in the bottom; top with potatoes and press down until the potatoes are even and smooth on the top (this is easier if they are warm), then top with the crumbs and Parmesan and bake for 40 to 45 minutes, or until the top is nicely browned and some juices have come to the top of the potato mixture.

Remove from oven and serve. Leftovers will reheat well in the microwave.

-- Recipe from Todd Clore, chef/owner, Todd's Unique Dining

CHICKEN AND SPICED SAUSAGE PIES

1 whole roasted chicken (about 3 pounds)

4 potatoes, diced

Salt and pepper, to taste

5 ounces shredded cheddar cheese

4 spicy Italian sausage links, casings removed, chopped

1 medium onion, diced

2 carrots, diced

4 stalks celery, diced

3 ounces butter

1/2 bag frozen peas, thawed

1 tablespoon finely chopped fresh thyme

2 prebaked pie crusts

Preheat oven to 375 degrees.

Cool chicken before picking the meat off the bones.

Cook potatoes in salted water until done. Remove potatoes from water and mash with a fork. Season the potatoes with salt and pepper before cooling. After potatoes are cooled, add half of the shredded cheese.

In a sauce pot, saute the sausages until light brown, then add the onion, carrots, celery and butter and cook until vegetables are translucent. Add the peas, chopped thyme and chicken meat to the mixture and cook for about 4 minutes. Mix the rest of the cheese into the mixture and divide between the two pie crusts. Cover the pies with the potato mixture and bake until golden brown.

Makes 2 pies, enough to serve 8-12 people.

-- Recipe from Rene Lenger, executive chef, The Country Club, Wynn Las Vegas

Contact reporter Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474.