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

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"Food fore Fans under $5" has been such a success that we asked our TPC chefs to create even more delicious recipes while sticking to your budget. Our talented chefs across the nation designed the following recipes, which can all be enjoyed for under $5 per serving.

Join the PGA TOUR and Feeding America in fighting hunger today by contributing at www.feedingamerica.org/pgatour, or by bringing non-perishable canned goods to a TPC or tournament site near you now through September 7th. Visit PGATOUR.COM/serve to learn more.

TPC Jasna Polana
Princeton, New Jersey
Ryan Daniels, Executive Chef

ALMOND CRUSTED TILAPIA
Tomato, Olive, and Pepper Ragout

Yield: 4 Servings

Ingredients

For the Tilapia:
4 ea 4 ounce Tilapia fillets
2 cups All purpose flour
4 Whole eggs (whisked together)
6 ounce Almonds
3 ounces Bread crumbs

For the Ragout:
6 Red tomatoes (cut into 1/8)
3 cups Black olives (halved)
2 Red peppers (cut into 1/8)
1 Red onion (cut into 1/8)
2 Garlic cloves (thinly sliced)
1 bunch of basil (julienne)
4 Tbsp Olive oil
3 Tbsp Lemon juice

Method

For the Tilapia:

In three separate containers place whisked eggs, flour and combine almonds and bread crumbs. First dredge top side of tilapia with flour, next move to the whisked eggs only covering floured surface. Finally move to almonds and bread crumbs.

Set aside.

For the Ragout:

Preheat oven to 400 degrees. Combine all ingredients in a large mixing bowl, coat with olive oil and season with salt and pepper. Place on a baking sheet and bake for 20-25 minutes until tomatoes begin to blister.

While ragout is cooking in a large flat bottom sauté pan on medium heat add 2 Tbsp of oil. Place tilapia breaded side down and cook for about 4 minutes. Breading will be golden brown. Flip fish over and finish in the 400 degree oven for 6 minutes.

Remove both fish and ragout from oven.

In the middle of a serving plate, place ¼ of ragout mixture, place tilapia on top and Enjoy!

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TOMATO GAZPACHO
Yield: 6 Servings

Ingredients

For the Gazpacho:
10 New Jersey Tomatoes (Medium Diced)
1/2 Cucumber (Small Diced)
1/2 Red Onion (Small Diced)
1 Garlic Clove (Minced)
1 Jalapeno (Minced)
1/2 Bunch of Cilantro (Chopped)
1 Lemon (Zest and Juice)
1 Lime (Zest and Juice)
32 ounces of Tomato juice
1 Red Pepper (Small Diced)
Salt and Pepper

Method

For the Gazpacho:

In a large mixing bowl combine all ingredients. Adjust seasoning with salt and pepper.

Let mixture sit overnight so flavors have a chance to absorb one another.

Serve cold.

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HERBED STUFFED PORK CHOPS
Peach Compote

Yield: 4 Servings

Ingredients

For the Stuffing:
1 Carrot (Finely Diced)
1 Yellow Onion (Finely Diced)
2 Celery Stalks (Finely Diced)
1 Cup Chicken Stock
8 Cups Herbed Bread Crumbs
2 Whole Eggs
4 ounces unsalted butter

For the Compote:
3 Cups Frozen Peaches
3 Tbsp Lemon Juice
1/4 Cup Brown Sugar
1/8 Cup Water

For the Pork Chops:
4 ea 8 ounce Pork Chops

Method

For the Stuffing:

In a medium sauté pan melt butter. Sauté together carrots, onions, and celery. Sauté for about 3 minutes until vegetables are translucent. Pour in chicken stock and bring to a boil. Once boiling, remove from heat and set aside to cool. When vegetable and stock mixture is cool begin adding in herbed bread crumbs a little at a time. Add in enough bread so that mixture is moist and holds together. Add in the 2 eggs to help stuffing hold together while baking. Once desired consistency is reached refrigerate for at least 15 minutes. Make a slit in each pork chop about 3 inches long and 2 inches deep. Stuff each chop with about 3-4 ounces of stuffing.

Set aside

For the Compote:

Roughly cut peaches into 1/3. In a medium saucepan add peaches, lemon juice, sugar, and water. Bring to a boil and reduce heat. Simmer for about 30 minutes until mixture is thick. Set aside to cool

To Complete:

Preheat oven to 350 degrees. In a large, flat bottom sauté pan brown both sides of pork chops. Transfer to a baking sheet and bake for about 45 minutes. Until the stuffing is warm all the way through.

Remove pork from oven and transfer to a serving plate. Top with peach compote and enjoy.

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TPC Sugarloaf
Duluth, Georgia
Jonathan Oertle, Sous Chef

PAN ROASTED CATFISH FILLET WITH SOUTHERN VIDALIA ONION EGG BREAD AND GARLIC SAUTEED GREEN BEANS AND SWEET CORN

Yield: 4 servings

Ingredients

For the Bread:
1/4 cup Vidalia onion (diced)
1 Tbsp butter
Pinch salt
6 oz package Martha White "Cotton Country Cornbread"
2/3 cup water
1 egg

As needed - pan spray

For the Vegetables:
1 ear sweet yellow corn
1/4 cup green beans
1 clove garlic (chopped)
1 Tbsp butter

For the Catfish:
4 5-oz Catfish fillets
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp paprika
1 Tbsp vegetable oil

Method

For the Bread:

Preheat oven to 450°F. Saute onion in a small pan with butter on medium heat until golden brown, about 5 minutes. Place an 8" cast iron skillet in the oven for 7 or 8 minutes to get it good and hot. In a medium sized mixing bowl, add water, egg, and cornbread mix. Add the onions and mix all ingredients together until smooth. Pour batter into hot skillet and bake for 15 minutes until golden brown. When finished, remove from oven and let cool in the skillet.

For the Vegetables:

Place a 2 quart pot filled with water on the stove on high heat and add salt, about 3 tablespoons. While the water is coming to a boil, cut the tips off the green beans and cut the corn kernels off the ear. When the water comes to a hard boil, place the green beans in the pot and give them a gentle stir. Cook beans for 2 ½ minutes, remove from water and place them in a bowl, cover with cold water and ice. Allow them to chill completely. In a medium sized sauté pan, place the butter. Turn on heat to medium-high. When the butter is melted, add the garlic and sweet corn. Saute until the corn just begins to brown, about 4 minutes. Add the green beans, seasonings, and 2 tablespoons of water, cook for 2 minutes more.

For the Catfish:

Season fillets with salt, black pepper, and paprika. Place a large non-stick skillet on high heat and add vegetable oil. When the oil begins to lightly smoke, add catfish to the pan and reduce heat to medium. Cook fish on first side for 2-3 minutes, then turn and cook for 4 minutes more.

To Plate:

Cut the cornbread into wedges. Place cornbread on the plate and place a small piece of butter on the top. Spoon some of the vegetables next to the cornbread and place one catfish fillet on top. Sit down with a glass of ice cold sweet tea, and enjoy!

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TPC Craig Ranch
McKinney, Texas
Jeff Qualls, Executive Chef

BUTTERMILK PIE WITH PECAN BUTTER SAUCE

Yield: 8 servings

Ingredients

For the pie:
1 frozen 9" pie crust
1 c. sugar
3 eggs
3 Tbsp all purpose flour
1 1/2 c. buttermilk
1/4 c. (1 stick) unsalted butter, melted
2 Tbsp fresh lemon juice
2 tsp lemon zest
1 tsp vanilla

For the Sauce:
5 oz. toasted pecans, whole or pieces
1 1/4 c. sugar
1/2 c. water
3/4 c. honey
3/4 c. dark corn syrup
1 Tbsp lemon juice
12 oz. (3 sticks) unsalted butter
5 oz. heavy whipping cream

Method

For the Pie:

Preheat the oven to 350Ú. Prebake the pie shell for about 8 -- 10 minutes, and let cool. Beat together the sugar and eggs until they are well blended and the mixture is light yellow in color. Add the flour and mix in briefly. Add the buttermilk, butter, lemon juice, zest, and vanilla. Mix well. Pour the filling into the prepared pie shell. Bake for 30 -- 35 minutes, until the filling is well set. Serve warm or at room temperature.

For the Sauce:

Combine the sugar and water in a heavy bottomed sauce pot and cook over high heat until it reaches a light caramel color, occasionally brushing down the sides of the pot with a wet brush to prevent crystallization. Add the honey, corn syrup and lemon juice and bring back to a boil. Remove from the heat and add the butter all at once. Stir gently until completely melted. Add the heavy cream and pecans and stir. Serve warm.

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TPC Southwind
Memphis, Tennessee
Matthew Purzycki, Sous Chef

HERB ROASTED CHICKEN WITH APPLE BARBECUE SAUCE
Yield: 4 servings

Ingredients

For the Apple BBQ Sauce:
1 cup ketchup
1/3 cup apple, peeled and grated
1/4 cup apple juice
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup onion, grated
2 tsp bell pepper, grated
3/4 tsp garlic powder
3/4 tsp white pepper

For the Herb Rub:
2 Tbsp kosher Salt
1 Tbsp ground black pepper
1 tsp garlic powder
1 tsp granulated onion
1 tsp dried basil
1 tsp dried oregano
1 tsp rosemary

Note: The previous three items may be substituted with 3 tsp of Italian herb blend

For the Chicken:
2 Tbsp vegetable oil
1 whole Tyson chicken cut into fourths

Method

For the Apple BBQ Sauce:

Combine first nine ingredients in a medium saucepan. Bring to a boil. Reduce heat and let simmer 15 minutes.

For the Herb Rub:

Mix all ingredients in a bowl and set a side for use later.

For the Chicken:

Preheat oven to 350 degrees. Place the chicken on a cookie sheet and rub oil over entire chicken. Sprinkle the herb mixture generously over the entire chicken. Make sure to rub the herbs into the open parts of the breast and any other open spaces of the chicken. Place pan with chicken on it into the oven and cook for about 20 to 30 minutes or until the internal temperature reaches 160 degrees Fahrenheit. The last 5-8 minutes of cooking time spread the BBQ over top and bottom of chicken often. When chicken is done spread a little more BBQ sauce on chicken if desired.

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SIDE DISH: GARLIC GREEN BEANS

Yield: 4 servings

Ingredients
1 16oz bag of Green Giant Green Beans
1 small onion diced (roughly a cup of onion)
1 TBL of minced garlic
1/4 lb of your favorite bacon diced
Enough water to cover beans
Salt and pepper to taste

Method

In a pot, add green beans, garlic, bacon, onions and water. Bring to a boil and then reduce to a simmer. Let beans simmer until the chicken is done, about 30 minutes. Taste the final product and adjust taste with salt and pepper. Wait until the end to add any salt and pepper because of the bacon.

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SIDE DISH: WHIPPED POTATOES

Yield: 4 servings

Ingredients

2 Idaho potatoes
1/4 cup milk
1/8 cup melted butter
Enough water to cover potatoes by 1 inch
Salt and pepper to taste

Method

Wash, peel and cut potatoes into ¼'s. Put potatoes in a pot with enough water to cover potatoes by about an inch. Bring potatoes to a boil and let cook until you can insert a knife and it slides right off the potato. Drain potatoes well and put into a mixer with a whip attachment (if you do not have a mixer a hand held mixer or potato masher will work). Add milk and butter and whip until potatoes are smooth. Taste and adjust seasoning with salt and pepper.

To plate

With a slotted spoon, put green beans on the plate to one side allowing access liquid to run off spoon into the pan before platting. With another spoon put mashed potatoes near center of plate next to green beans. Lean the chicken on the potatoes and serve with chicken facing guest.

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TPC Sawgrass
Ponte Vedra Beach, Florida
Hector Gonzalez, Executive Chef

HONEY GLAZED CHICKEN BREAST, WARM POTATO SALAD WITH GARLIC AIOLI, AND ROASTED RED PEPPER AND SWEET CORN SALSA

Yield: 4 Servings

Ingredients

4 Chicken Breast (skin on)
4 Tbsp honey
2 large Idaho potatoes
1 Tbsp of Turmeric
1 Red pepper
2 ears of corn
1 cup of mayonnaise
4 cloves of garlic
1T cilantro, fresh leaves only
Olive oil
1 lemon (for juicing)
salt and pepper

Method

Preheat over to 375F degrees. Peel and cut potatoes in small cubes and place in cold water to rest. Discard skins. Bring a pot of salted water to boil and then add Turmeric and potato cubes. Boil for 8-10 minutes or until potatoes are tender but not overcooked. Strain potatoes and cool.

Dry roast the corn, leaving on the husk, in the oven along with the garlic for 15-20 minutes. Rub red pepper with salt, pepper and olive oil and roast along with the corn and garlic until soft. Once all are done, peel off husk and slice corn kernels from the cob, place in bowl. Place red pepper in another bowl and cover with plastic wrap until cool. This will "steam" the skin allowing it to peel off easier. Also remove seeds and slice pepper into thin strips. Add red pepper to corn and mix along with olive oil, salt and pepper and lemon juice to taste.

Once garlic is soft, peel skin and mash into paste. Add to mayonnaise along with lemon juice, salt and pepper creating an aioli. Set aside.

Next, season chicken breast with salt and pepper and sear (skin down first) in sauté pan with olive oil. When skin side is golden brown, flip and place in oven for 12-15 minutes. Add a small amount of water in pan if needed to keep chicken moist while baking. While chicken is in the oven reheat potatoes and mix with aioli and chopped cilantro.

To Plate

Pull chicken from oven ensuring a thorough cook and drizzle honey on skin side. Place potato salad on plate, chicken on top and salsa on top of that. Enjoy.