1. Why did you decide to become a 99 cent chef?

I've always watched cooking shows (Julia Child on PBS television), even before there was the Food Network, and my cooking always drew compliments, plus I'm cheap - put all that together and you have The 99 Cent Chef food blog! I went through phases of using expensive ingredients, but my job in the film/television business has fallow periods so I have to tighten my belt. This means eating at home and using budget grocery ingredients. I had a 99 Cents Only store nearby and would find jars of sun-dried tomatoes, bags of pasta and tins of fish and clams - ingredients found at more expensive specialty stores. In short order I started creating budget meals. It became an entertaining game, after the table was cleared, to announce to appalled, then amazed, guests that their meal was made with 99 cent ingredients. Soon my friends and co-workers started calling me The 99 Cent Chef. I decided to go legit when I noticed how easy it is to combine prose, photos and video with blogging. Coming from the visual arts, and with my interest in all things culinary, I knew I would take to it like cupcakes to frosting.

2. Where do you get the endless flow of ideas for your low budget yet smart cooking recipes?

I grew up in the South on Texas BBQ, Mexican and Cajun cuisine. Also, Los Angeles is a melting pot of ethnic neighborhoods and I have tasted many in areas like Little Tokyo, Koreatown, Thaitown, and Little Armenia. I even worked at a Japanese owned company for a few years and delved deeply into ramen and sushi restaurants. These experiences, plus restaurant meals, fellow food blogger websites, the Los Angeles Times Thursday food section, and just hanging around the grocery store magazine rack perusing the latest Bon Appetit, are all sources of ideas for me. And let's not forget the most important recipe source, family and friends. I've cribbed recipe ideas from my wife (always healthier than I would normally do); visiting a neighbor and being offered a bite of a lunch dish I’ve never had; and begging mom to write down an old family recipe.

• Neighbor Lori's Potato Salad with Chickpeas: http://the99centchef.blogspot.com/2010/04/red-potato-salad-with-chickpeas.html

• Wife Amy's Tuna Salad with Green Olives: http://the99centchef.blogspot.com/2009/09/amys-tuna-salad-with-green-olives.html

• Mom's Jambalaya: http://the99centchef.blogspot.com/2008/04/moms-99-cent-jambalaya-video-short.html

3. The 99 cent chef has been a finalist at the Weblog Awards 2008. Tell us about this award and how it felt to be a finalist.

The Weblog Awards are the world's largest blog competition. I was a finalist for Best Food Blog. With less than a year of food blogging under my belt, it was quite a surprise to be nominated. I did not start this for publicity; I do it because I enjoy sharing my enthusiasm in an entertaining way. It is fun and creative and I am becoming a better cook along the way.

4. Has smart cooking always been your specialty or did you break away from gourmet cuisine?

Gourmet is interesting, but too limiting for me. I like nothing better than transforming an expensive entree into a dish that can be created with a street food budget. Don't get me wrong, I love a wallet-emptying restaurant meal too; just not too often. I enjoy food from all walks of life, from Taco Truck Cuisine, to a food cart on a busy street corner. I keep my eyes peeled for neighborhood eateries, my nostrils flared for street cooking smells and taste buds open to experience different flavors.

• Taco Truck & Restaurant Videos:

   http://the99centchef.blogspot.com/2009/10/nom-nom-truck-featuring-banh-mi.html

• http://the99centchef.blogspot.com/2009/10/night-day-with-kogi-korean-bbq-taco.html

• http://the99centchef.blogspot.com/2009/10/border-grill-truck-video-review.html

• http://the99centchef.blogspot.com/2009/07/jasmine-market-deli-video-restaurant.html

5. What are the 99 cent chef’s personal favorite recipes?

• French Cassoulet - a slow, oven-baked hearty dish of white beans, chicken and sausage, topped with breadcrumbs. A Julia Child classic that I reinterpreted. http://the99centchef.blogspot.com/2008/10/french-cassoulet-baked-white-beans.html

• Mom's 99 cent Jambalaya - Nothing better than mom's home cooking. I felt guilty making her use 99 cent ingredients, but she came through with flying colors. And she was generous enough to share her recipe with my audience on camera! An early popular recipe video. http://the99centchef.blogspot.com/2008/04/moms-99-cent-jambalaya-video-short.html

• Veggie Wrap with Hummus - a new, much commented-on recipe. http://the99centchef.blogspot.com/2010/03/veggie-wrap-with-hummus.html

• Stuffed Poblano Chiles - I love exploring ethnic markets and this dish is a result. http://the99centchef.blogspot.com/2008/03/stuffed-poblano-chiles.html

• Pita Pizza - a great party food. Easy and versatile. Excellent for college dorm dwellers with a toaster oven. http://the99centchef.blogspot.com/2008/11/pita-pizza-with-clams-artichoke.html

• French Onion Soup - next to potatoes, onions are the cheapest vegetable and caramelized onions make a most flavorful soup. http://the99centchef.blogspot.com/2009/03/french-onion-soup.html

• Stuffing Cupcakes with Cranberry Frosting - a 99 Cent Chef original for the holidays. http://the99centchef.blogspot.com/2009/11/thanksgiving-stuffing-cupcakes-with.html

• Julia Child's Crepe Suzettes - I would be remiss not to feature this comic video in which I don wig and pearls to present this recipe. http://the99centchef.blogspot.com/2009/08/julian-julia-crepes-suzette-recipe.html

6. What do you think are the most useful and cheapest cooking ingredients every kitchen should always have?

Packages of pasta - get a variety. Cans of chopped, crushed and whole tomato and black olives for quick pasta sauces. Tins of salmon and tuna for salads and clams for chowder and pasta dishes. Coconut milk for curries and soups. Packages of dried beans including: white, black, and pinto (there's nothing better than the aroma of long simmering beans). Cartons of chicken, vegetable and beef stock. Bread crumbs for crusty sautéed chicken, pork or fish. Frozen chicken leg quarters for roasting or stewing. Frozen ground chub turkey for meatballs and burgers. Eggs for omelets and frittatas. Soy sauce, mayo, mustard, sun-dried tomatoes and dried-grated parmesan cheese are some condiments; and dried herbs and flavorings like: basil, oregano, bay leaf, ginger, paprika and garlic power. A dash of this or a sprinkle of that can make all the difference transforming dull to delish.

* Frittata Egg Recipe: http://the99centchef.blogspot.com/search?q=frittata

7. In your opinion, how far is it possible to have healthy tasty food without the "haute of cuisine?"

I've noticed that much of what is called haute cuisine is actually regular comfort food with expensive cuts of meat. A perfect example is my French Cassoulet. A gourmet restaurant would prepare this with duck confit, but it tastes just as good with 69 cent per pound chicken leg quarters. I also substitute budget cuts of pork for more expensive beef and add beef stock to compensate. Risotto calls for expensive Arborio rice - well excuse me, but use regular white long grain rice and see if anyone complains, or even notices!

• French Cassoulet: http://the99centchef.blogspot.com/2008/10/french-cassoulet-baked-white-beans.html

• Oyster Mushroom Risotto: http://the99centchef.blogspot.com/2009/03/frederico-fellini-oyster-mushroom.html

8. Which smart cooking recipes are the most popular among your readers?

I hate to admit it, but the most popular recipe by far is my Krispy Kreme Doughnut video, with over 40,000 Youtube hits and 150 comments. I did this video as a lark, not realizing the worldwide viewership (from Australia to Sweden) who are fans of Krispy Kreme doughnuts and would actually try out my version. The abovementioned Mom's Jambalaya and Veggie Pita with Hummus also have many fans. Black Bean and Corn Salad has many comments, too.

• Krispy Kreme Doughnut Recipe: http://the99centchef.blogspot.com/2009/05/krispy-kreme-doughnut-recipe-video.html

• Black Bean & Corn Salad: http://the99centchef.blogspot.com/2009/08/black-bean-corn-salad.html

9. What tips can you offer to people who want to create great food recipes on their own within a small budget?

Any recipe you like can be made with cheaper cuts of meat and budget ingredients. Just try it out and you will see how easy it is. Go to ethnic markets for common shared staples like tomatoes and onions. I get 10 pound bags of chicken leg quarters for 49 cent per pound at my local Latin market. I like wandering through local farmers markets for seasonal produce that is often cheaper (and certainly tastier) than large chain grocery produce. Find a vegetable on sale you do not know what to do with. A quick Google search of the name or a visit to your favorite food website will give you plenty of recipe ideas. Don't be so quick to throw away those Tuesday mailbox market flyers; I always find meat, fruit and vegetable sales for the week. And don't worry if you don't have every ingredient listed for a recipe. It will be a tasty variation, that's all. Most of all, surprise the family and yourself by trying out inexpensive spins on new and favorite recipes.