'Ten Dollar Dinners' Melissa d'Arabian Is The 'Next Food Network Star'

The Next Food Network Star winner Melissa d'Arabian stopped by to talk about her new show Ten Dollar Dinners with Melissa d'Arabian. She also shared with us her recipes for Salmon Cakes, Fennel and Cabbage Slaw and Perfect Crispy Potatoes.

Ten Dollar Dinners with Melissa d'Arabian is a new show on the Food Network where she promises she can teach viewers how to feed their families for $10.

D'Arabian, a mother of four from Keller, Texas, won the title of the "Next Food Network Star" in this years season finale. D'Arabian was announced as the winner of the reality cooking show after her pilot episode, titled the "Kitchen Survival Guide," was the most well-received by judges.

Ten Dollar Dinners with Melissa d'Arabian premieres Sunday, August 9 at 12:30pm. For more information, visit www.foodnetwork.com.

Written by Pierre Bonny

Salmon Cakes
Recipe courtesy Melissa d'Arabian

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy

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Fennel and Cabbage Slaw
Recipe courtesy Melissa d'Arabian

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped

For the dressing:
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Salt and freshly ground black pepper

Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

Yield: 4 servings
Prep Time: 25 minutes
Ease of preparation: easy

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Perfect Crispy Potatoes
Recipe courtesy Melissa d'Arabian

1/4 cup vegetable oil
3 russet potatoes, peeled, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons water
1 tablespoon unsalted butter

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ease of preparation: easy