We’re still a couple weeks away from Tax Day but headlines are already screaming about supermarket sticker shock and how the restaurant-going public will have to tighten its $50 Vineyard Vines belt in the coming months.
Yesterday’s Wall Street Journal pointed out that a gallon of milk that cost $3.10 this time last year is now going for $3.87. And that the dozen large eggs that cost $2.17 in February was up a whopping 24% over its February, 2007 price.
Last week The New York Times weighed in on the subject with a look at the feasibility of 
buying everything for a meal from Jack’s 99-Cent Store in New York City.
The message: If superchef Eric Ripert of Le Bernardin restaurant can work wonders with frozen salmon fillets, so can you.
Though I haven’t visited Manhattan’s 99-Cent Stores yet, I have shopped at Grocery Outlets in Oceanside and Chula Vista and find them great for bargains but not terribly broad (or sophisticated) in their food offerings. Moreover, the franchised 99-cents stores around San Diego are pretty much limited to canned and packaged goods.
If you’re determined to save money on an impressive meal, Costco is the way to go. For an article in the San Diego Union-Tribune entitled "Big Box Dinner," I prepared a dinner party for 14 people using only ingredients, wines, etc. from Costco. The food was delicious. The final tab was a bargain. (Article no longer available on-line.)
The New York Times article includes several recipes. However, if I happened to have the IRS biting at my heels on April 15, I doubt that I’d be in the mood for the fancy-schmancy Almond Nougat Parfait with Orange Coulis that Eric Ripert suggests for dessert.
Instead, I’d be tucking into a tub of cookies ‘n cream ice cream and one of the cheap, easy, comfort-food dinners that cookbook author Phillis Carey shares in her book “The Casual Gourmet: 50 Easy Entertaining Menus." (Carey's books are available at Amazon.com and, in San Diego, at Great News!)
Here are two Phillis Carey recipes.
ZUCCHINI FETA PANCAKES
Makes about 12 pancakes
1 pound zucchini, coarsely grated
4 ounces feta cheese, crumbled
¼ cup snipped fresh dill weed or 1 teaspoon dried dill
2 tablespoons snipped fresh mint (optional)
2 tablespoons fresh parsley
½ teaspoon salt
Dash pepper
1 cup flour
2 eggs, beaten
Vegetable oil
Tomato wedges (garnish)
Fresh mint (garnish)
Combine the grated zucchini, feta cheese, dill, mint, parsley, salt
and pepper in a large bowl. Using a fork, stir in the eggs and flour.
In a heavy skillet, heat
the oil (about ½ inch-deep) to 400 degrees. Drop rounded
tablespoons of the zucchini mixture into the hot oil. Fry pancakes
until golden, about 2 minutes on each side. Drain on paper towels.
Garnish with tomatoes and mint.
MUSTARD CHICKEN PICANTE
Serves 6-8
6 to 8 chicken breast halves, skinned and boned
½ cup medium or mild chunky salsa
¼ cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons butter
6 to 8 tablespoons sour cream
1 lime, sliced
Cilantro, for garnish
In a flat dish, stir together the salsa, mustard and lime juice. Lightly pound the chicken breasts (between sheets of plastic wrap) and add to the marinade. Let stand at room temperature for 30 minutes.
In a large fry pan, melt the butter over medium heat. Remove chicken from the marinade and cook breasts in the skillet for 4 minutes per side.
Add the remaining marinade to the skillet, bring to a boil, then reduce heat and simmer about 5 minutes or until the chicken is fork tender and the marinade is reduced to a glaze.
Remove chicken to a serving platter and top with sauce. Garnish each breast with 1 tablespoon sour cream, a slice of lime and a sprig of cilantro.
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