The Cheap Gourmet

Calling All Home Cooks! MasterChef Season 3 Open Calls Now Taking Place

One of my favorite reality shows is MasterChef, so when a casting producer from the show asked me to let visitors know about upcoming open calls for Season 3 I was happy to help. It's hard to believe a year has passed since MasterChef open calls for Season 2 took place. Where has the time gone?

I had planned to audition for MasterChef last year, but personal issues came up that prevented me from attending. I knew there would be plenty of exceptional cooks trying out and my chances of being selected were about as slim as winning the lottery, but I wanted to attend just to get a feel for what it's like.

After watching Season 2, I realized I don't have the skills to compete. Those contestants whipped up some serious gourmet food that I would have no clue how to prepare. However, I do have a lot of passion for cooking and meeting Gordon Ramsay is on my bucket list, so I just might find the courage to audition and see if my family recipe would be enough to wow the judges.

One thing to consider when applying is that whatever dish you prepare should hold up at room temperature. Realize your dish is prepared at home (or a hotel) and transported to the event. You might be standing in line for quite awhile before heading to the judges table.

If you aren't able to attend a live event, you can submit a video of your dish. Keep in mind that thousands of people submit videos, so if you go this route make sure to submit a high quality video that showcases your personality and cooking style.

You also need to fill out an application before attending MasterChef open calls. The application is 11 pages, so make certain to set aside plenty of time to fill it out completely.

As one who has participated in cooking contests, I encourage you to prepare a few test dishes and let them sit out for several hours to see how they hold up. While I'm not a big fan of wasting food, it's okay to make a small portion of your signature dish to make sure it's going to look good when presented to the judges. Remember, the grand prize is $250,000 so you want to put your best dish forward.

For those of you that do have plenty of culinary talent, I encourage you to reach for the stars and attend an audition. You really have nothing to lose and are certain to meet some new friends and learn new cooking techniques while you're there. Everything you need to know about MasterChef Season 3 Open Calls is presented at www.MasterChefCasting.com.

Mark Your Calendar for HSN Cooks Spring Weekend Event

Have you heard about HSN Cooks Spring Weekend Event? If not, take a moment to mark your calendar for Saturday, March 26th and Sunday, March 27th to take advantage of amazing savings for cooking gadgets and gourmet foods.

In partnership with Bon Appétit, the HSN Cooks Spring Weekend Event features new and top-selling brands from celebrity chefs such as Wolfgang Puck, Emeril Lagasse, and Padka Lakshmi. Viewers will also be introduced to the Lee Brothers; known for their Southern cooking cookbooks, boiled peanuts, and barbeque sauces, as well as Chef Ken Hom; a Chinese-American chef and author known for his signature wok collection and line of ready-cooked meals.

Another featured chef appearing on HSN is Jacques Torres; affectionately known as Mr. Chocolate. Chef Torres offers an amazing selection of decadent chocolate concoctions including chocolate marshmallows, chocolate covered espresso beans, and chocolate covered Cheerios and Corn Flakes. Who knew chocolate covered cereal tasted so good?

Throughout the HSN Cooks Spring Weekend Event, viewers will be introduced to new culinary delights including Aunt Ida Baked Goods and Leonetti's handmade authentic Italian Stromboli Sandwiches.

During the holidays a friend sent me Aunt Ida's 'Chocolate Babka' which is a traditional-style Russian coffee cake filled with chocolate chips with a drizzle of chocolate on top. It was beyond heavenly, it was downright addictive! I'm excited that HSN will be selling this product line because I have been thinking about Chocolate Babka for 3 months!

Leonetti's was featured on 'Unwrapped', an introspective food show on the Food Network that chronicles how foods are manufactured. Leonetti's Stromboli sandwiches are the creation of Leonetti's founder, Richard DiPietro, Italian mother.

Every day, Leonetti's prepares handmade dough for their prized sandwiches in their Philadelphia manufacturing plant. Selections include Italian Stromboli's, Calzones, and authentic Philly Cheesesteak sandwiches.

If you haven't visited the HSN website in a while, you might be surprised to know they offer an amazing recipe collection. Visitors can print recipes from famous chefs such as Tyler Florence, Todd English, Andrew Lessman, Debra Murray, Emeril Lagasse, and Wolfgang Puck.

Throughout the HSN Cooks Spring Weekend Event, viewers can take advantage of special event pricing, select free shipping, value-packed bundles, and HSN card offers. Additionally, Bon Appétit will provide special offers on subscriptions, plus tips and solutions from Editor Dede Wilson.

This event is a great time to stock up on culinary necessities, entertaining supplies, prepackaged foods, cookware, dinnerware, outdoor grilling supplies, small kitchen appliances, bakeware, and cookbooks.

Kickoff starts at 6 am ET on Saturday, March 26th and ends with a grand finale hosted by Padma Lakshmi at 11 pm ET on Sunday, March 27th. A complete HSN Cooks Spring Weekend Event schedule is published at the HSN website. 

DISCLOSURE: The Cheap Gourmet received a $10 HSN Gift Card as a Thank You for helping to promote this event.

Marx Foods: A Chile and A Spoon Recipe Competition - Voting Now Open!

Yesterday, I published my Smokin' Hot Molten Chocolate Lava Cake Recipe for the Marx Foods: A Chile and A Spoon Recipe Competition. Today, I am asking for your vote and encouraging you to view all the amazing chile recipes submitted by food bloggers.

Marx Foods: A Chile and a Spoon Recipe Competition offers an eclectic collection of amazing recipes. Discover Peanut Butter Mole, Ice Cream Sundae with a Chile on Top, Aji Cereza Chili Pumpkin Soup, Slow Cooker Japones Pulled Pork with Thai Red Curry, Spicy Squash and Black Bean Chili, Vanilla-Almond & Chocolate-Cinnamon-Chile Pudding, Cuatro Chile con Carne, Chinese Hot & Sour Soup, and much more!

To cast your vote for your favorite Marx Foods: A Chile and a Spoon Recipe, click on the banner below. Voting is limited to one vote per ISP, so choose wisely. While I hope you vote for The Cheap Gourmet Smokin' Hot Molten Chocolate Lava Cake, please vote for your favorite. All the participants worked hard to create unique chile recipes and each offers a delightful spicy dish.

While you're casting your vote, enter to win Marx Foods "Random Sausage Sampler Giveaway." All that is required is to post a comment about which Marx Foods sausage you would like to try.

Thank you for taking time to vote! May the best chile recipe win! Voting ends Sunday, December 5th.

Calling All Home Cooks! MasterChef Season 2 Casting Calls Now Taking Place

If you've ever dreamed of being a MasterChef now is your chance to shoot for the stars. Fox Broadcasting is hosting nationwide casting calls for MasterChef Season 2. Known as the 'American Idol' for home cooks, the winner of MasterChef takes home a $250,000 cash prize and a cookbook publishing contract.

In order to become a contestant for MasterChef, home cooks must attend a casting call to present their signature dish. MasterChef casting calls are being held across the nation from November 6 through December 11, 2010. Host cities include: Los Angeles, Boston, New York City, New Orleans, Orlando, Chicago, Dallas, Denver and Portland. A complete list of dates, times, and locations is available at MasterChefCasting.com.

While I'm not certain of the exact number of home cooks who attend casting calls, I'd venture to say there will be several hundred at each casting call. As one who has entered cooking competitions in the past, I encourage you to give plenty of thought to your signature dish.

One very important thing to consider is how well your dish will taste at room temperature. You see, there is no kitchen facility at MasterChef casting calls. Instead, contestants prepare their dish at home, transport it to the casting call, and stand in line until their name is called. Chances are it will be several hours before your food passes the lips of food judges.

MasterChef has taken this into consideration and encourages contestants to bring along a photo of their dish. Applicants are also encouraged to shoot a short video (less than 15 minutes in duration) and bring along to the casting call. Take advantage of all options available. That way, if you become tongue-tied during tryouts, you will have a video and photograph which can be viewed by casting producers.

Take time to review ALL of the information published at MasterChefCasting.com. Read it two or three times to ensure you understand the requirements. Then, fill out your application and prepare a few test drive dishes. After all, you are competing for a quarter of a million dollar prize and the opportunity to launch your very own cookbook.

I will be attending the Orlando MasterChef casting call. If you plan to attend, I'd love to hear from you! I will also be covering the event as a foodie journalist and am looking for contestants to interview, so if you are trying out, contact me so we can arrange an interview.

As a wise young man once told me, this isn't a matter of having good luck. It's a matter of having good skill. Hone your skills and you could very well be the next MasterChef!

Are You the Next MasterChef? Upcoming Casting Calls for Talented Home Cooks

 

 

Greek Feast for Two Dinner Menu: Project Food Blog Challenge #2

I am excited to share my Greek Feast for Two Dinner Menu with you, but first want to extend my gratitude for voting The Cheap Gourmet blog through to Round Two of the FoodBuzz Project Food Blog Challenge. It means a lot that you are taking time to read my cooking blog and submit your votes and to that I say, Thank You!

This week's challenge is to "tackle a classic dish from another culture" and as you can see, I chose Greek food. I've been enchanted by the Greek Islands for as long as I can remember. A few weeks ago I watched the Greek Islands episode of Anthony Bourdain's show, No Reservations. I found myself fixated on the food and realized I knew very little about the classic Greek dishes.

Greek foods consist of local ingredients and include tons of fresh produce, fragrant herbs, olives, and olive oil. Research revealed lamb, pork, and seafood are the most common proteins. I based my menu selections on foods often served during Greek festivals.

The Greek Feast for Two dinner menu includes: Greek Salad with Vinaigrette Dressing, Greek Paidakia, Baby Lamb Chops with Garlic and Rosemary, Roasted Vegetables, and Cheese and Honey Filo Rounds.

This was, by far, one of the best meals I have ever prepared. My husband and I were intoxicated by the cooking aromas and the savory, salty, earthy flavors of the foods. Everything about this meal was fun and I am proud to share the recipes with you today.

The Greek Feast is relatively easy to prepare, but does require about 2-1/2 hours of time. Step-by-step directions are provided for ease in preparation. I think you will find the end result well worth the effort.

Preparing the Greek Feast for Two Dinner Menu

 
Start by preparing the Greek Paidakia. Marinate for 2 hours to achieve ultimate tenderness and intense flavor. Prep time is 15 minutes. Chops are broiled for 15 minutes. Total prep and cooking time is 2-1/2 hours.

Greek Paidakia
Adapted from Grilled Lamb Chops at GreekHomeRecipes.com

I was attracted to this dish because the original recipe stated, "Paidakia is to the Greeks as baby back ribs are to Southerners." Since I live in the South and LOVE baby back ribs, I figured I couldn't go wrong with Greek Paidakia.

The original recipe uses lamb, but I substituted with pork. This recipe is super easy to make and uses minimal ingredients. The flavor is incredibly savory and the meat melts in your mouth.

Ingredients:
1-1/2 pounds Pork Rib Roast, frenched and cut into 4 to 6 individual chops. Frenched means the meat and fat is removed from the upper bone; providing a handle for ease in eating.
2 Tablespoons Dried Basil
2 Tablespoons Dried Parsley
1 Tablespoon Sea Salt
2 teaspoons freshly ground Black Pepper
1/4 cup Extra Virgin Olive Oil
1 Lemon, cut into wedges

Directions:
1. In a small bowl, combine basil, parsley, salt and pepper.
2. Rinse pork chops and coat each side with herb mixture.
3. Lightly brush each side with olive oil.
4. Chill in refrigerator for 2 hours.

5. Broil pork chops 8 minutes per side.
6. Transfer to serving platter and garnish with lemon wedges.
7. Squeeze lemon juice over pork chops and devour!

Next, prepare the Greek Salad. The Vinaigrette dressing should chill for at least 1 hour prior to serving.

Tip: I bought the Kalamata Olives from the Olive Bar at my local grocer. It was less expensive than jarred olives and I could pick the best olives.

Greek Salad with Vinaigrette Dressing
Adapted from www.GreekSaladRecipe.net.

Greek Salad Ingredients:
1 head Romaine Lettuce, washed, dried, and loosely chopped
10-ounce bag Baby Greens
1/4 Red Onion, thinly sliced
2 Roma Tomatoes, diced
1/2 English Cucumber, diced
4 ounces pitted Kalamata Olives
4 ounces Feta Cheese, crumbled

Greek Salad Vinaigrette Dressing Ingredients:
1/2 cup Extra Virgin Olive Oil
Juice from 1 whole Lemon (use the zest of this lemon for the Baby Lamb Chops)
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 Tablespoon Dijon Mustard
1/2 cup Red Wine Vinegar

Directions:
1. Gently toss vegetables and olives together in a salad bowl. Top with Feta cheese. Cover with plastic wrap and store in refrigerator until ready to serve.
2. In a small bowl, combine Vinaigrette dressing ingredients and briskly whip together using a wire whisk. Transfer to serving container and refrigerate for one hour.
3. Transfer to salad plates and add desired amount of dressing.

Now, it's time to work on the Cheese and Honey Filo Rounds. This recipe was the most challenging dish to prepare due to the delicacy of the filo (phyllo) dough. The original recipe cut the dough into rounds. I didn't have much luck with that method and ended up cutting the sheets into quarters. This dish is intended to be served at room temperature. Makes 16 rounds. Prep time is 15 to 20 minutes and bake time is 12 to14 minutes.

Obtain the original Cheese and Honey Filo Rounds recipe and watch a preparation video at www.Greek-Recipe.com.

Ingredients:
8 sheets refrigerated Filo dough, cut into quarters
4 ounces Pecorino-Romano cheese, finely grated
1/4 cup Extra Virgin Olive Oil for basting
1-1/2 Tablespoons Honey

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place filo dough on large cutting board. Carefully cut sheets into quarters and stack into a pile.
3. Use 2 sheets of filo dough for each cheese-stuffed round. It is important to work quickly so the dough doesn't dry out.
4. Place 2 sheets of dough on cutting board and lightly brush with olive oil. Place 1/2-teaspoon of cheese near the end of the square. Gently roll and lightly baste with olive oil. Carefully roll one end toward the center to create a snail shell. As you can see, I need more practice.

5. Place on baking sheet and lightly baste each round before placing in oven.
6. Bake for 12 to 14 minutes, or until light golden brown.
7. Remove from oven and immediately transfer to serving platter. Drizzle with honey. Serve at room temperature.

Next, prepare the roasted vegetables. These require 10 minutes to prep, 30 minutes to marinate, and 16 minutes to cook.

Roasted Vegetables
Adapted from Rachel Ray's Lamb Chops with Roasted Vegetables and Spring Pea Risotto

The original recipe roasts the vegetables in the oven for 15 minutes. I marinated the vegetables for 30 minutes and broiled them with the Greek Paidakia.  Either method will provide great results.

Ingredients:
1/2 pound fresh Green Beans, cut into 1-inch lengths
1 dozen Cherry Tomatoes, quartered
2 Green Onions, thinly sliced diagonally
1 Tablespoon Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
Sea Salt and freshly ground Black Pepper
1/4 cup Pecorino-Romano cheese, finely grated

Directions:
1. Line baking sheet with aluminum foil. Toss green beans, tomatoes, and onions with balsamic vinegar, olive oil, salt and pepper.
2. Chill in refrigerator for 30 minutes.

3. Broil at 500 degrees Fahrenheit on lower oven rack for 16 minutes. The Greek Paidakia should be placed on the top oven rack while veggies are roasting.
4. Transfer to serving dish and sprinkle with cheese.

Finally, it's time to prepare the Baby Lamb Chops with Garlic and Rosemary. It is recommended to serve lamb chops medium-rare. This recipe requires 15 minutes prep time and 8 minutes to cook. Start preparing the marinade 5 minutes before placing the veggies and Greek Paidakia in the broiler.

Adapted from Michael Chiarello's Lamb Chop recipe

Ingredients:
1/4 cup Extra Virgin Olive Oil (use 1/8 cup for marinade and 1/8 cup for cooking lamb chops)
2 cloves Garlic, thinly sliced lengthwise
2 Tablespoons fresh Rosemary leaves
1 Lemon, zested
4 Baby Lamb Chops
Sea Salt and freshly ground Black Pepper

Directions:
1. Heat 1/8 cup olive oil in 12-inch skillet over medium-high heat. Add garlic and cook until light golden brown. Add rosemary leaves and cook until crispy.
2. Remove from heat and cool for 5 minutes.
3. Transfer to small bowl, add lemon zest, and mix well.
4. Heat remaining olive oil in skillet over medium-high heat.
5. Season both sides of lamb chops with salt and pepper.
6. Cook lamb chops in skillet 4 minutes per side for medium-rare.

7. Transfer to serving platter and spoon rosemary-garlic marinade on top.

This is my Greek Feast for Two dinner menu. I hope your family and friends enjoy the meal as much as we did. I welcome and appreciate your votes. Each one helps launch me to the next level of the Project Food Blog Challenge. Voting is open from 6 a.m. PT Monday, September 27th through 6 p.m. PT Friday, September 30th. Thank you for your support!

P.S. If you missed the first challenge, click here to read, Defining The Cheap Gourmet Blog

 

Project Food Blog Challenge #1: Defining The Cheap Gourmet Blog

Today is the day! The FoodBuzz Project Food Blog Challenge has begun and I am excited! The Cheap Gourmet blog is about to receive a new level of exposure and the sky is the limit. I'm so glad you're joining me on this adventure.

The first Project Food Blog challenge is to define my blog and what it offers. I invite you to join me for a virtual cup of coffee (or margaritas) as we stroll down memory lane.

The Cheap Gourmet food blog was born on February 18, 2007. The first post was a recipe for grilled gourmet lunch meat sandwiches. That's an oxymoron, wouldn't you agree? Gourmet lunch meat. How can that be? But, that is what this blog is all about. Turning the ordinary into something extraordinary, for cheap.

I grew up in the 60s and 70s in the traditional suburban Leave It to Beaver household. Mom took care of the family and dad worked two jobs. We didn't do without, but we rarely had extras. And, we never went out to eat except for very special occasions.

 
Sister, Dad, Mom, Baby Brother, and Me

Fortunately, my mom was an amazing cook. Although she had a tight budget, she always managed to serve three homemade meals every day. Mom made a lot of crock pot meals, meatloaf, casseroles, fish and chicken. She baked fresh bread or yeast rolls daily and we always had some type of homemade dessert.

It wasn't until I moved away from home that I realized how much time mom spent in the kitchen. Although I "assisted" with cooking as a child, I think I was more of a nuisance than a help. I had no clue how to cook for myself and spent hours on the phone finding out how to make potato soup, roasted chicken, or that yummy pasta casserole with bacon and tomatoes

Secret pasta casserole recipe handed down from my grandmother

As an adult, I spent several years working in food service. In the 90s I worked as a vegetarian chef at a health food store. The Executive Chef, Leslie, took me under her wing and opened up a brand new culinary adventure. As a girl who grew up in the Midwest, I had never eaten tofu, tempeh, seaweed, or vegan "beef" jerky. But, once I learned how to prepare them I really enjoyed them - except for the seaweed.

Leslie encouraged us to create one new vegetarian dish every day. If it turned out well the item became the Special of the Day. It was fierce competition in the kitchen and serious trash-talking took place. To this day, I still remember when my recipe for Spring Vegetable Soup beat out the reigning chef.

Sadly, Leslie encountered serious health problems and could no longer work. The store hired a new kitchen manager who ruled with an iron fist. So, I packed my knives and went to work for a private country club.

That was a life-altering experience. I discovered true gourmet food and fell in love with the succulent delights only the wealthy could afford. Black truffles, Kobe beef, lamb chops, and Osso Bucco. My saliva glands are gearing up into overdrive. How about yours?

Osso Bucco with creamy mashed potatoes, sauteed veggies, and demi glace

Every day was a learning experience. We served food from morning 'til night and accepted special requests. We frequently hosted private parties with over 200 guests. In order to survive in that kitchen we had to constantly be on top of our game. It was challenging, but extremely rewarding at the end of the day.

Every dish had to be meticulous with foods precisely positioned on the plate. There could be no drips, drops, or fingerprints on the plate. The Executive Chef was a highly-charged man who took his reputation seriously. Although I learned a great deal from him, he sucked the joy out of cooking and we parted ways.

I went on to open a small catering business and had the time of my life. As I got older, the demands of the job were more than I wanted. So, I packed up my knives and traded them in for a keyboard.

The Cheap Gourmet is a culmination of my culinary experiences. My mother taught me how to cook tasty, affordable meals. She was a penny-pincher, coupon clipper whom I lovingly referred to as "cheap."

Leslie introduced me to the simplistic beauty and bountiful flavors of fresh, organic vegetables and taught me that healthy doesn't have to be tasteless. The country club introduced me to gourmet cooking and the artistic side of food presentation. Catering helped me meet the needs of a wide range of people in a variety of settings.

This blog lets me share vegetarian, vegan, gourmet, and old fashioned home cooked meals. There are recipes for appetizers to entrées and cocktails to holiday dinner parties.  Visitors can locate cooking contests, money-saving coupons, gourmet samples, and kitchen product sales. There is something for everyone.

If anyone had told me I'd be competing in a Food Blog Star contest when I started this blog, I doubt I would have believed them. Of course, I never realized that I would make so many friends, rub elbows with celebrity chefs, attend private food blogger parties hosted by popular restaurants, or have the opportunity to have three renowned culinary geniuses read my words. Just goes to show extraordinary things really do happen to ordinary people.

Hanging out with Hell's Kitchen Winner, Danny Veltri (center) at his restaurant, Flip Flops
in New Smyrna Beach, FL

 

Attending FoodBuzz Tastemaker Event at Carrabba's Italian Grill in Orlando, FL

I greatly appreciate you taking time to read my Project Food Blog challenge post. Take a moment to join FoodBuzz.com so you can cast a vote my way (wink!). Voting begins Sept. 20th and I will post a reminder announcement on that day.

To cast your vote click on the profile button below. Thanks so much for your support!

FoodBuzz.com Project Food Blog Contest

The Cheap Gourmet is participating in Project Food Blog contest presented by FoodBuzz.com. Nearly 2,000 food bloggers will be competing in a series of 10 culinary challenges in hope of winning the title of Food Blogger of the Year and the grand prize of $10,000.

I am excited to participate in Project Food Blog and hope I make it to the end. The competition is stiff, but FoodBuzz has leveled the playing field so that every contestant has the opportunity to advance to the next round. The challenges are exciting and provide the opportunity to engage in culinary activities I have not yet tried.

The first challenge begins today and voting will begin on September 20th. In order to keep voting fair, FoodBuzz requires all voters to register as a FoodBuzz community member. There is no fee to join and members have access to thousands of delicious and unique recipes from passionate foodies. I would greatly appreciate your vote and encourage you to join the FoodBuzz community today by visiting www.FoodBuzz.com. 

Members of the FoodBuzz community are allowed to vote for their favorite contestants. The food blogger who receives the most community votes is given the Reader's Choice award which allows them to move into the next challenge. Reader's Choice is similar to winning immunity in a reality TV show competition.

Additionally, Project Food Blog contestants will have their blog posts critiqued by a panel of three judges including: Dana Cowin, Editor-in-Chief of FOOD & WINE magazine; Nancy Silverton, Founder of LaBrea Bakery; and Pim Techamuanivit, Author of ChezPim.com and The Foodie Handbook.

Honestly, I'm a little intimidated to be in the company of these food stars, but my mom always said if you want to get ahead in life you have to get out of your comfort zone. Unfortunately, my mom is no longer here to offer support and words of wisdom, so I'm counting on my fans to help me through and offer my sincere gratitude to those who help by casting their vote.

Voting for the first challenge begins on September 20th. Only 400 contestants will move into the second challenge, so I really need your votes during the first challenge. If you feel my blog post is worthy of your vote, simply click on the profile button which will be published at the bottom of each Project Food Buzz blog post.

Thank you for helping me work toward becoming the first FoodBuzz Food Blogger of the Year. I hope I make you proud! Please bookmark this page or subscribe to the mailing list by entering your email address in the subscription box on the right sidebar under the FoodBuzz ad to receive notification of upcoming Project Food Blog challenges. Each competition post will have the following profile graphic attached to make voting for The Cheap Gourmet quick and easy.

This blog post is not part of the Project Food Blog challenge. It is intended for informational purposes so you will know what to look for. I will be publishing my first challenge on Wednesday, September 15th and you will be allowed to vote between September 20-23rd. If all goes according to plan, I will be on the winner's list, which will be announced on September 24th, and allowed to move on to the second challenge. Wish me luck and thanks again for your support!

Exotic Cruise Vacations - A great way to relax and eat gourmet food all day long!

Exotic cruise vacations are notorious for offering some of the world's finest gourmet cuisine. A friend of mine recently returned from a 12-day Mediterranean Cruise. She talked non-stop for over an hour about the delectable cuisine and how she gained 10 pounds because she couldn't resist tasting every morsel presented to her. Even the photos she uploaded to her online photo gallery were focused more on the food than the sightseeing.

My in-law's recently took a 7-day Alaska Cruise. Again, their main focus was the food. Although they loved whale watching and enjoyed several spa treatments, nearly all of their photos were taken in the dining room. There were photos of gorgeous ice sculptures, banquet tables filled with exotic foods and five-star dining rooms with seven-course meals. The food presentation was truly a work of art.

Next month, my daughter's best friend and her family are embarking on a 7-day cruise to Aruba. Hannah brought over brochures and a DVD of their upcoming cruise vacation and I have become obsessed with the idea of cruising ever since. I've always considered exotic cruise vacations to be for the wealthy, but after a bit of research I've discovered this is not the case. In fact, cruises are one of the most economical vacation packages available.

I located a place called Cruise Vacation Center; a one-stop shop for worldwide cruise vacations. Cruise Vacation Center is affiliated with all the major cruise ship lines including Royal Caribbean, Carnival Cruises, Celebrity Cruise, Princess Cruises, Norwegian Cruise Lines, Holland America and Cunard.

Cruise destinations include Africa, Alaska, Antarctica,Australia, Bahamas, Bermuda, Brazil, Canada, Caribbean, Coastal, Costa Rica, Cruise to Nowhere, Europe, Greece, Hawaii, Mediterranean, Mexico, New England, New Zealand, Pacific Coastal, Pacific Northwest, Panama Canal, South America, South Pacific, Southeast Asia, Tahiti, Transatlantic, Transcanal, Transpacific and a World Cruise.

I spent about two hours at Cruise Vacation Center comparing cruise lines, amenities, staterooms, best sailing dates, ports of call and prices. My husband and I will be celebrating our 7-year anniversary on December 29th and I want to surprise him with an exotic cruise vacation. Although I haven't booked our reservation yet, I found a fabulous deal on a 3-night cruise to the Bahamas. Since it departs from Port Canaveral, we won't have to purchase airline tickets, which makes the cruise even more affordable.

The cruise I felt would be perfect for our romantic getaway is on Royal Caribbean and the cruise ship is Monarch of the Seas. What really sold me on this package (besides the price!) was the gourmet food. According the Cruise Vacation Center website, one restaurant, Portofino offers pasta (my all-time favorite food), classic burgers from Johnny Rocket's (my husband's favorite food) and gourmet five-course meals in the main dining room.

Monarch of the Seas also offers plenty of entertainment inclding a dramatic two-story lounge, nightclubs and bars. I can shop till I drop in the five-story Centrum lobby lined with boutiques, sip champagne in the Champagne Bar and enjoy live shows that parallel Las Vegas and New York. The best part is, since Cruise Vacation Center offers bargain prices, I can afford to upgrade to the Royal Suite which includes a private balcony and whirlpool bathtub.

If you're thinking about a romantic getaway, family vacation or weekend getaway with your best friends, check out Cruise Vacation Center. Be sure to visit the "Specials" page and call the 800-number to ensure you obtain the best deal possible. Once I get my "secret" honeymoon package booked, I'll be certain to give you an update. And, I'm certain you'll see lots of gourmet food photos once we complete our romantic getaway!

Hell's Kitchen Finale

The Hell's Kitchen Finale was intense as tempers flared and food was burnt. I was rooting for Bonnie, the Underdog, but in the end Rock won out. I'm happy for Rock though and for once, I actually agree with Chef Gordon Ramsay. Rock is a family man, with a beautiful wife and two adorable children. Winning the Hell's Kitchen competition will definitely change his life for the better. So, CONGRATULATIONS Rock!!

If you think you have what it takes to be the next Hell's Kitchen winner, there's still time to audition. For details and to download the application visit www.Fox.com/hellskitchen.

Auditions are being held in the following locations during the month of August:

August 24th - Denver, Colorado - The Art Institute of Colorado
August 26th - Ft. Lauderdale/Miami, Florida - Riverside Hotel (Ft. Lauderdale)
August 29th - Chicago, Illinois - The Illinois Institute of Art

If you're a Chef Gordon Ramsay fan, you'll be happy to know that he will be returning to the Fox Network this fall. His new show, Kitchen Nightmares, has Chef Ramsay hitting the road to redirect restaurants in crisis. It's sure to be a hair-raising experience and a jolly good time.

Cooking Contests

Do you have a passion for cooking? Do you have a family recipe that everyone raves about? If so, you might want to consider entering cooking contests. There is a lot of money to be made in submitting recipes or competing in cook-offs. Prizes can range from free products to several thousand dollars. The infamous Pillsbury Bake-Off offers a whopping $1 million cash prize!

One excellent resource for locating cooking contests is Cooking Contest Central located at www.RecipeContests.com. This site offers a preview of various cooking contests across the U.S. However, for a mere $25, you can subscribe to their service which offers updated cooking contests throughout the year. It's quite a bargain for those who are involved in competitive cooking.

You'll find a tremendous amount of valuable information at Cooking Contest Central including ongoing contests, contest tips, and cooking news. Isn't it time for your recipe to receive recognition?

Discover more contests via The Cheap Gourmet's "Cooking Contest" database. New contests are added frequently, so take a moment to subscribe to our RSS feed. You will be notified the instant new contests are added. Simply enter your email address in the "Subscription" box located in the upper right corner.

The Cheap Gourmet does not rent, sell, trade or use your email address for any reason other than to send blog updates.

$50,000 'Best of Beef' Cook-off

Do you have a unique and tasty gastronomical creation using beef as the main ingredient? Think it's good enough to win you fifty grand in prize money? If so, you might want to enter the National Beef Cook-off, brought to you by the Cattleman's Beef Board.

Twenty-five finalists will compete for prizes totaling $110,000. Grand prize is a whopping $50,000. Second prize is $10,000 and the runner-up takes home $5,000.

While you're at the website, be sure to check out the previous winning recipes and visit the 'Beef Basics' page, where you can learn about how to prepare beef, cooking methods, marinades and rubs, and a whole bunch of other stuff. I think you'll find it quite interesting.

If you're going to enter, you better hurry. All National Beef Cook-off entries need to be postmarked by March 31, 2007. Good Luck!

Cook for the Cure

KitchenAid has partnered with the Susan G. Komen Foundation to create "Cook for the Cure".  KitchenAid provides a free 20-page brochure with tips and recipes by famous chefs such as Bobby Flay and Sarah Moulton, so that you can host a dinner party to raise funds for breast cancer awareness. You can also down a template to create "Cook for the Cure" invitations.

Additionally, KitchenAid will make a donation of up to $50 to the Susan G. Komen Foundation, when you purchase select "pink" KitchenAid products.

Go buy yourself some pretty pink KitchenAid products and host a "Cook for the Cure" party. Than submit your pictures and share your story on the KitchenAid website. It's a total win-win situation!

Cooking Vacations

Have you ever wondered what it would be like to be a great chef? Do you fantasize about creating masterpiece dishes or yearn to discover the secrets of authentic Italian cooking? If so, a cooking vacation may be exactly what you need.

In recent years, cooking vacations have soared in popularity. There are many reputable tour operators, hotels, and restaurants offering a variety of cooking vacation packages in locations all around the globe. I've included my 5 top picks. You can locate even more by typing in "cooking vacations" at your favorite search engine.

The Cheap Gourmet's Top Five Cooking School Picks

1. Gourmet on Tour
2. Culinary Vacations, Inc.
3. Blair House Inn
4. Gourmet Retreats
5. Hugh Carpenter's Camp Napa Culinary

For a more detailed report of cooking vacations, read "Cooking Vacations for Lovers of Fine Cuisine" published on my Associated Content portfolio.