United We Serve's Golf Fore Groceries: Low-cost recipes

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In support of "Golf Fore Groceries," TOUR Chef Patsy Bentivegna was given the challenge to create low-cost recipes for golf fans. "Food fore Fans under $5" is the theme concept for Chef Patsy to design recipes to capture the flavors of the participating tournament city sites for under $5 per serving.

During the next few weeks, the TPC Network and several PGA TOUR, Champions Tour and Nationwide Tour tournaments will be hosting food drives to help families in need across the U.S.

For more details on the participating locations and how you can get involved, go to PGATOUR.COM/serve, or follow the TOUR on Facebook or Twitter, @PGATOUR.

Patsy Bentivegna, a member of the Champions Tour staff and a veteran in the professional kitchen as a successful chef, has created recipes designed to capture the flavors of tournament cities for the 2009 Champions Tour events. Chef Patsy (user name for twitter; chefpatsy) has participated in several PGA TOUR PR media events, providing her original recipes and performing cooking demonstrations with the players and their wives. PGATOUR.COM has archived the collection of Chef Patsy's tournament-inspired recipes with the corresponding "Talkin Food" Q&A articles of Champions Tour 2008 defending champions.

When I think of New England cuisine, the crab cake comes to mind -- it's an American classic that has maintained its popularity throughout the years and still can be found on most of today's restaurant menus. It's only fitting to feature my version of this seafood sensation designed for this week's stop on the PGA TOUR, the Deutsche Bank Championship in Boston, Mass.

"New England Style Crab Cakes with Lemon Tarragon Sauce"
Crab Meat, Yellow Peppers, Fresh Parsley with a "little heat" of Tabasco. (Serves six at approximately $1.91 per person.)

INGREDIENTS (crab cakes)

1 tbsp. butter, unsalted
1 tbsp. olive oil
3/4 cup red onion, diced (1 small onion)
1 cup yellow pepper, diced
1 1 /2 cups celery, diced, (4 stalks)
1 1 /4 cups fresh parsley (flat-leaf), minced
1/4 tsp. Tabasco Sauce
1/2 tsp. Worcestershire Sauce
1 1/2 tsp. Old Bay (crab boil seasoning)
1 tsp. salt
1/2 tsp. pepper
6 oz. can crabmeat, drained and picked to remove shells
1 cup bread crumbs, plain
1/2 cup mayonnaise
1 tsp. lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
2 lare eggs, lightly beaten
Additional ingredients for frying: 2 tbsp. unsalted butter, 2 tbsp. olive oil

INGREDIENTS (sauce)

1 / 2 cup mayonnaise
1 / 2 cup sour cream
2 tbsp. fresh tarragon chopped
1 tbsp. fresh parsley leaves (flat-leaf), chopped
1 tbsp. lemon zest
2 tsp. lemon juice
1 garlic clove, minced
salt and pepper to taste

INSTRUCTIONS (crab cakes)

• Heat a large skillet to a medium heat, add 1 tbsp. butter and 1 tbsp oil, onion, celery, peppers, Old Bay seasoning, salt, and pepper. Sauté until vegetables are soft. Remove from heat; add the parsley, Tabasco Sauce and Worcestershire Sauce and mix together. Set aside and cool to room temperature.

• In a large bowl, break the crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, lemon juice/zest and eggs. Add cooled vegetable mixture and mix well. Cover and refrigerate for at least 30 minutes.

• Shape into 12 round cakes. May be refrigerated at this point until you are ready to sauté and serve.

• Pre-heat oven to 350 degrees.

• Heat butter and olive oil for frying over medium heat in a large sauté pan or stove top griddle.

• Add the crab cakes and fry for 2 to 3 minutes on each side, until golden browned. Place onto a baking pan/cookie sheet and bake in the oven for approx. 5 minutes to insure the inside has been cooked. Drain on paper towels and serve.

INSTRUCTIONS (sauce)

• Place all ingredients into a small mixing bowl, mix together until well blended. Add salt and pepper. Cover with plastic and refrigerate until ready to serve.

Have a recipe question? Ask Chef Patsy on Twitter.

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It's no secret that New Jersey is famous for its produce, especially the sweet white corn and those GORGEOUS tomatoes! These superior tasting tomatoes allow Jersey's native Italians to make those traditional Italian dishes that we all know and love. Italian flavors and summertime vegetables are my inspiration behind the low-cost recipe I designed for this week's stop on the PGA TOUR, The Barclays in Jersey City.

"Garden State Vegetable Pasta Salad in a Lemon Basil Dressing"
Italian flavors complement a colorful collection of summertime vegetables with your favorite pasta. (Serves six at approximately $1.67 per person.)

SALAD

1 lb. box pasta (Any favorite; penne, fusilli, bow-tie, etc.)
2 small zucchinis, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, diagonally chopped
3 ears sweet white corn kernels
3 roma tomatoes, seeded and cut into 1/4-inch pieces
1 bunch fresh basil, stack and roll-up leaves and thinly slice into ribbons
1/2 cup olive oil
2 tbsp red wine vinegar
2 tbsp. lemon Juice
2 tsp lemon zest
1/2 cup parmesan cheese
salt and pepper to taste

Cook pasta according to packaged directions, drain, empty into large mixing bowl and cool. (Toss with a little olive oil to keep it from sticking.) Add all of the prepared vegetables to the cooled pasta and gently toss.

DRESSING

In a small bowl, whisk together olive oil, vinegar and lemon juice. Pour dressing over salad and toss. Gently fold in basil, lemon zest, parmesan cheese, salt and pepper and serve. Do not dress salad until ready to serve as the pasta can absorb too much of the liquid and change the quality of the salad.

Have a recipe question? Ask Chef Patsy on Twitter.

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It doesn't have to be a holiday to enjoy sweet potatoes! North Carolina is the No. 1 producer of this sweet but savory root vegetable and this week's star ingredient in a low-cost recipe designed for the Wyndham Championship in Greensboro, N.C. -- Aug. 20-23, 2009. Learn how to make "Roasted Sweet Potato and Southern Spiced Chicken Tender Salad" with BBQ Bliss Vinaigrette while sticking to your budget.

"Roasted Sweet Potato and Southern Spiced Chicken Tender Salad"
A savory sensation of Carolina flavors; sweet potatoes, marinated chicken tenders, red onion,yellow squash and fresh spinach toss with BBQ Bliss Vinaigrette

Chicken Tender Marinade 4 Servings/approx. $2.75 each
1 / 4 C. olive oil (plus an additional tbsp. for potato roasting.)
2 Tbsp. apple cider vinegar
1 Tbsp. brown Sugar
1/2 tsp. paprika
1 clove garlic
1 tsp. salt, kosher

Salad
1 lb. chicken tenders
2 lg. sweet potatoes, red skinned, peeled, cut into 1 --inch cubes
1 / 2 lb yellow squash, 1 /4' slices
1 med. red onion, thinly sliced
1 lb. baby spinach, washed

Preparation:
Marinade: Wisk all ingredients together in a medium bowl and toss chicken tenders until completely coated, let sit for 20-30 min. Grill tenders (Can be sautéed if grill is not available.),slice and place on top of prepared salad.

Potatoes:
Pre-heat oven to 400*. Place potatoes into a baking pan. Toss with 1 tbsp. of olive oil, salt and pepper. Bake for 20-30 minute until tender. Remove from oven, cool until ready to assemble salad.

BBQ Bliss Vinaigrette
1 /4 C. olive oil
4 tbsp. rice vinegar, chilled
1 tbsp. barbeque sauce (any favorite)
1 tsp. lemon juice
1 tsp. lemon zest
salt & pepper

Whisk rice vinegar, bbq sauce, lemon juice and zest in a small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper to taste. Maybe be made ahead and refrigerated until salad is ready to be dressed.

Assembly:
Toss salad ingredients except the chickens with half of the vinaigrette in a large mixing bowl, then place on serving platter or individual plates. Place the sliced chicken on top of dressed salad, and drizzle the remaining vinaigrette over top and serve.

Have a recipe question? Ask Chef Patsy on Twitter.