Pork Chop Casserole - CNY Flavor 5/15/2012


Uploaded by CNYFlavor on 15.05.2012

Transcript:
We got a great little recipe in store
for you today.
We're gonna do a pork chop casserole
okay, now pork chops are funny because
you can get them on sale, you can get
them with the bone in them, you can get
center cuts.
There's a lot of different variations
that you can do on the pork chops.
What I did is for, you know, this
segment that we have is cooking on
a shoestring budget.
CNY Flavor, that's what we try to do.
So I bought a little center cut pork
loin right here that I'm going to
hand cut myself.
I can get six chops out of this, no
problem for a total cost of 7 dollars
and 91 cents.
You know, you're looking at a little
over, what is it, 3 pounds here.
Yeah, almost 3 pounds which is plenty
to feed a family of 6. 4 to 6 people.
I'm going to hand cut this. We've got some
sliced onions we'll put on top. Regular
tomato soup: you'll use one can of tomato
soup, one can of water.
We'll mix it in a bowl to go over the top.
I got some nice asparagus here, got them
on sale.
What we'll do with that is after about
an hour in the oven, we'll lay the
asparagus on top with a litte oregano.
And I've got a cup of rice, cooked rice,
okay so we're just going to use the minute
rice here.
Dump the water on. Half a cup of rice will
make 1 cup of cooked rice okay.
So let's get started. This is real
easy real, basic, we're going to cut, I'm
going to show you how to cut the pork chops.
Save a few bucks there.
Brown 'em up, get 'em in your casserole
dish.
The whole thing takes about an hour and
a half and you're ready to, ready to eat.
Here we go.
[♪] [♪]
Okay now, what I did was I took the pork
out of the package and I actually washed it.
A lot of people don't realize that when you
take a piece of meat that's cryovac'd like that
and it sits in its juices sometimes it's a brine
that they put for preservative, you know, to make
it last longer.
It's good to wash all that stuff off. So after
opening it and you know, it gets a little slimy
and stuff, people think, "Oh, it's bad" or it's
been aged and that's not necsesarily the case.
So what you do, cryovac took it out. It's nice
it's tender now. It's not all slimy like it would
if I just put it on the cutting board.
It's easy to handle that way too.
So, what we're going to do, what I always do
is take how many pork chops do I want out of
it.
On this one I want about 6 to 7. So I'll just
take it and in my mind I'll just come across
or, if you want, you can just score it like
this too.
Okay, to see how many you're going to get out
and then you know where you want to cut.
So this particular way 1 2 3 4 5 6 7, I'm going
to get 8 out of here.
So take it and just cut it down, holding it.
Always remember the knife safety.
And these are nice thick pork chops. Let me show
you a little trick, too.
Sometimes when you plump 'em up, take
'em and you like, stretch them. Okay, and
look at how big that got compared to what it
was.
See? Like look at the difference in that. Just
by stretching it out before you actually cook it.
So there's 2, 3, 4. See it's falling apart at
the end. 5, so I will get six, did 'em a little
thicker.
Nice thick ones here, stretch them out.
I don't take the fat off because that gives
a good taste in it. Okay you can always take
that off afterwards as you're eating it.
And what wer're going to do now is we're
going to go over to the stove and I'm
actually going to brown it.
It's just a quick brown. I have the stove on
and I've got some butter melting in the stove.
What it is, is searing. You're just going to
sear it, get a browing on each side. Put it
right in the casserole dish.
I'm going to come back and I'm going to
cut the onion up here. Sliced. Sliced on top.
Do the tomato soup.
We'll be ready to rock and roll.
[♪] [♪]
Okay so we have the butter melted.
We're doing it on a medium heat as you
can tell here. Getting it ready to sear
these and brown 'em up.
And what we're gonna do is just basically
layer them out in the pan.
Oooh... Hear that sizzle? That's when you
know your pan is hot enough.
Alright, so we got nice 6 pork chops here.
As you can see, they fit right in the pan.
And you're just gonna let them sit and sear
up because they are going to bake off in
the oven.
And the purpose of this is, you're searing
in the juice. Okay, I believe you've heard
me say on other episodes when I talk about
Ray Crock and the McDonald brothers.
When Ray bought 'em out and they perfected
the art of searing beef. And what that did
real quick was they would put it on the grill
and sear it with a certain amount of pressure,
flip it over and sear it.
That seared in all the juices.
Same thing when you're cooking at home. You're
cooking pork, you're cooking beef, you're even
cooking chicken.
There's a way to braze it, there's a way to sear
it. And then when you cook it up in the oven, it
just retains all the juices and it just marries
it all in together.
So that's all we're trying to do here. We're not
trying to cook this all the way through.
We're just cooking the outside, searing it up
here. Coming out a little white, you know, you
don't want it all the way brown.
Now you can hear that searing up really, really
nice. I'm flipping them over one more time.
See, pork, to a lot of people when you're
talking about minimal internal temperatures
when cooking pork. You know, pork can still
be pink inside and be done.
I want you to understand that, because sometimes
people will cut into the pork and it's a little
pink they'll say, "Oh! That's not cooked!"
No, it is cooked. Okay? It's just a certain
way that you cook it.
You still get all of your micro-organisms and
bacterias out of it by cooking it to a minimum
internal temperature, but when people see that
pink, they think that it's not cooked.
Again, it's not like the old days when you had
to cook it like shoe leather to make sure that
all your bacteria and micro-organisms were cooked
out of it.
It's not like that today.
So here we are and as you can see, some are
a little brown. All seared in, the jucies
are all there, they're ready to go into the
casserole dish so I'm going to shut this
off.
I wanted to show you while I'm over here.
I told you about the rice, I put the rice on.
So it's still not quite done it's that 5 minute
rice, get the water boiling.
Half a cup of rice will cook 1 cup.
1 cup of water, half a cup of rice makes about
a cup.
And this is still all fluffing up and absorbing
the water. You shut off the heat, take it off
the heat. Let it sit and it'll fluff up and then
you flake it up with your fork.
So this is ready to go, I'm ready to go back
over to my little prep table there and I'm
gonna do the tomato soup and get everything
else ready.
Here we go.
Okay, the first thing I'm going to do now is
I'm just gonna slice up the onion.
Now remember I said it depends on how you
cut your pork, it's the same thing with your
onion.
I've got 6 pork chops so I'm gonna cut 6
slices of the onion.
And as everything, you know, cut straigt down.
Watch your fingers, make sure that your knuckles
are there to guide.
Take it, hold it, cut it right in. Take off the
outer skin. Get that off.
Okay, then you're just going to take it and you're
just going to slice it straight down.
Now see the smaller ones I'll use a couple okay.
This is an actual small onion.
And these I'm just going to lay across the tops
of the pork chops, okay.
So you're just going to put this off to the side.
And I'll wring 'em on top.
Regular condensed tomato soup. You're gonna take
this, put it in a bowl. Don't cook it okay,
because remember it's going to cook off in the oven.
I've got my oven pre-heating at 350 degrees.
So we're gonna go with one can of tomato soup and
one can of water.
Take that. Get my little trusty whisk here!
Get this all ready to go.
Now the way you're going to layer this, okay,
is you're gonna take the pork chop and put them
in the casserole.
Then you're gonna take your rice and you're
gonna put your rice on top. And then your onion
and then your tomato sauce, you're going to
drizzle it all over.
That's how you're going to bake it off, okay.
So I've got all my ingredients ready to go, I'm
going back over to the stove there and I'm gonna
put it all together for you.
[♪] [♪]
Okay, so I'm ready to transfer the pork chops right
over to the pan. I'm just going to layer them out.
Closer for the juice there.
Okay so we have out pork chops in the casserole
dish.
I can't remeber what I said earlier about the
sliced onion or the rice but it's the sliced
onion that goes on the pork chop first.
And then we'll put the rice on top.
So you're basically just gonna take some rings
and you're just gonna put them right on top.
It'll give it such a good flavor going in
and as it cooks, it'll melt down, you know,
the juices and stuff in the onion.
As they cook, we'll go down into it.
So basically, I don't know if you can
see this really good, but you're just
ringing your pork chops.
And now, you're gonna take your rice and
this has all beem heated up. You're just
going to take a nice litte spoonfull
here, or a couple of tablespoons and put
them on top of the onion and the pork chop.
Okay.
And if you do it right, just about a couple
handle, 6 nice pork chops, just like this.
Okay.
See? Okay, so, now we're gonna take the tomato
soup and we're just gonna drizzle this all
over the pork chops.
Okay.
Right in like that, it cooks it all, marries it
all, comes in all together.
The asparagus thet we're going to open up,
this isn't until after an hour. I've got the oven
set at 350.
I'm going to put it in the oven for one hour.
At the end of the hour, I'm gonna take and I'm
going to layer my asparagus all over the top and
then some oregano over the top of that for another
half hour.
So, an hour and a half, this whole process is done
and you can feed 6 people comfortably with this.
Let's put it in the oven.
[♪] [♪]
Aahhh... These pork chops are lookin' so
good, pork chop casserole here.
Okay so we got it done. We're in our last half
hour OK
Look at my little spice rack here for some oregano.
Look at the way this is coming out here, god that's
beautiful!
Now I'm gonna take the asparagus, okay, and I'm
gonna put 'em right over, already took the tops off,
of the can and so I'm just gonna layer these right across
each one.
Look at that.
My hands have been washed and sanitized.
Okay, so we got those nice on that.
Take a little bit of oregano, just sprinkle it right
across the top.
Nice oregano, boom.
And now, this goes back in the oven for the last 30
minutes, okay. And they'll droop down, they'll cook
off, oh this is gonna be good!
We're putting it back in, 350 degrees, for 30 more
mintues.
Alright, we're ready to pull this pork chop casserole
out of the oven!
It's been an hour and a half, you saw the stages that
we did, oh look at this!
The asparagus, the oregano, the tomato-tomato soup-pork
chops underneath.
Now, one of the things okay, that I should have told you
here.
Let me find my spoon here...
Is that as you're cooking it too, you can come down into
it and take and, you know, baste some of the sauce
and the thing and drizzle it right down on top.
So this is how it comes out, quick, easy, economical.
Your family will love you for this. You can feed 6 people
comfortably, 4 if you're hungry. You can have a
couple pork chops with the asparagus, the asparagus
is a great touch.
Now I want to tell you too, if you have a different
vegetable, you can use it. If you like green beans
you can use french cut green beans, those are good
on top of it too.
I like the asparagus, it's all ready to go.
Let's dig in!
[♪] [♪]
Hey, Scott Tranter here, Host of CNY Flavor and we
have a great show in store for you here. A good
little segment, I'm here with Keith Stahl at the
Napolean Cafe.
I'm looking around like maybe I'm on the island
of Alba there, where Napolean got exiled to
but this is actually on Madison and Main Street
which is highway 46 right here in downtown
Oneida.
Keith, it's a privelage and an honor to get to
sit here in such an old building and such a
well-established business. Thanks for taking the
time to talk to us.
>>It's great to have you out here, thanks for
coming out.
>>Tell me, you know I'm sitting in here, everything's
really rustic, these beautiful ceilings, and the tin
ceiling. It's a really homey atmosphere-how long
have you been at this location?
>>I, personally, have been out here 10 years and it'll
be 8 years as the owner on August 5th. So, going on a
decade out here.
>>What're your hours?
>>We're open for lunch from 11 to 3 Monday through
Fridays and we do a themed dinner, once a month which
is generally the 3rd Friday of every month.
>>Now you, just from the name, European Blend, but
it's really not European. Tell me your concept.
>>I can it neauveau American cuisine. We're pretty
much eclectic, you know, we have a lot of paninis
on the menu and wraps and really good, up-scale
gourmet salads.
Homemade soups, 5 or 6 homemade soups on menu
everyday.
I come from a creative family-my father is a
commercial artist and his father was a
commercial artist and everybody wondered why
I'm not a commercial artist, well, I use my
creative skills in cooking, you know.
>>Some of the mixtures that you do are a little
unconventional, but they seem to work. Tell me
a little bit about your salads.
>>Well they're all up-scale gourmet-type salads
you can eat as a meal. And some of them were kind
of discovered serendipitously.
You know, we make our own house dressing which
is a honey vinaigrette. We make our own Ceasar
dressing which has garlic and asiago cheese in it.
And they look identical and one day they were blended
by mistake and somebody was bold enough to taste it
and it was good.
It was like a sweet, kind of an asian ceasar salad.
We ended up running it as a special with mandarin
oranges and we put some snow peas on it and some
bean sprouts and it was so popular people started
ordering it for their catered functions.
Somebody ordered it for a wedding rehersal dinner
you know, for 30 people.
You know, I'm eating something at dinner, say,
at another restaurant and you kind of get the
thought that this would go well with something
else.
And it's fun to kind of, incorporate different
ingredients and to experiment, a lot like
a painter, you know, might take different colors
and experiment, and some of them aren't good.
Some of them turn out to be just brown.
>>Right.
>>Or discarded, but then every once in a while,
you discover something through trial-and-error.
>>See, he IS an artist.
>>So, I guess yeah, it is, there definitely is
creativity involved.
>>What's your favorite thing on the menu?
What do you like to cook?
>>Probably the best item on out menu, the best
selling item that I will eat at least once a week
is what we call The Salad of all Seasons.
Which is a garden salad with teriyaki chicken
and pistachios and raisins and crumbled bleu
cheese and fresh fruit and our homemade
honey vinaigrette dressing.
It just makes you feel good.
>>Yeah.
>>It tastes good, it's refreshing, it's healthy,
it'll fill you up.
>>I've never heard it described as salad being
a comfort food, but the way he just described it,
it sounds like a comfort food.
>>One of the customers calls it her 'feel-good'
salad. She comes in and she even says, "I want
my feel-good salad." And I know what she means.
>>Being in a small town like this, you
must have a lot of regulars.
>>We have people coming in, you know, 3, 4
times a week. Sometimes they come in for lunch,
sometimes they come in for the themed dinner.
You know, they're eating here twice a day and
you know everybody by name.
You know them by order. For example, I know
Vic from Sirchia and Cuomo is allergic
to mushroooms. He doesn't have to say it
when he calls and orders, there's no
mushrooms on his stuff.
Frank from Wilber Duck Chevy-no onions,
don't put any onions on anything he orders.
Claudia from Baliey Haskell -pitcher of
iced tea on the table as soon as she walks in.
It goes on and on. Marsha from Oneida Dental-
extra crispy bacon, always.
I mean they'll call and I'll answer the phone
and they'll say, "It's me," and what's remarkable
is I know who it is!
>>Right. I think one of the things about a
restaurant, a sucessful restaurant, once you
start going and you get the passion, it's really
about the relationships.
And the relationships we start building with
these customers become unique and pricesless.
I have owned 12 different restaurants. I
still know a lot of the customers. I currently
own one here in New York and am involved in some
in California.
And I see them and it's like family, they
become like family. You know what they like,
what they don't like.
>>They know your kids. You do have a wife?
>>Mhmm.
>>Would you like to say hi
to your wife on...
>>Sure, I'll say hi to Mary. She's
thrilled that I bought this restaurant
10 years ago because she works full time.
And I kind of dragged her out here on her
days off, she comes out on Tuesdays and
has to cater.
We do the rotary luncheon at the Kallet
Theatre every Tuesday.
She does that, she's been doing
that for years and years and years.
It's supposed to be her day off and
she comes out and caters with us for
weddings and different events.
I appreciate the support greatly, I
couldn't do it without her. I tried
to do it without her initially, but
it's a lot of work.
>>Yeah. You have a son?
>>I have a son, Cody, who is a junior
at Bucknell University and he came up
with our slogan which is
"Waterloo waiting for?" which is on
our tee-shirts.
Napolean, Waterloo, the battle of Waterloo.
He came up with that when he was 10 years
old and I think he's still pretty proud of
that-I'm pretty proud of that.
That was pretty clever.
>>So you have not met your Waterloo yet?
>>Haven't met my Waterloo yet, going on
10 years.
here in Oneida.
Like you say, it's important to know
your customers and you've got to keep them
coming back, especially in a small town.
>>You mentioned, which is important too,
to-go orders. So you do to-go orders over the
phone.
>>We do to-go orders over the phone, we
deliver, we cater a lot of office
functions, big ones, small ones.
We do weddings, you know, we've caterd
weddings for over 300 people out of this
small restaurant.
>>For the people that are out
there now, watching this show, that don't
know your phone number or your website,
I'm gonna ask you that because they may
like to call or get a delivery or a to-go
or have you cater something.
>>Sure. The phone number is easy.
It's 363-0000, so I'm pretty proud of that
phone number.
>>[Chuckles]
>>The website is
www.napoleancafe.com
and our daily specials are on that
website, our monthly themed dinner, menu
is on that website.
All of our catering menus are there, pictures.
We're also on Facebook, a lot of our customers
are on Facebook. You know, small town, we're all
friends and family here.
>>Is there anything that you'd like to say to
the viewers out there that maybe have not
tried this restaurant yet?
>>We pride ourselves on, not only is everything
pretty much homemade here, we roast our own meats.
You order a roast beef sandwich anywhere in town or
a turkey sandwich anywhwere in town, you're going
to get a processed peice of meat.
It might not be a bad processed peice of meat, but if
you get it from us, you're getting turkey that we
roasted. You're getting Thanksgiving turkey is what
you're getting.
It's the real deal, same with the roast beef.
We get a top round, we roast it, we slice it.
We cook our own corn beef brisket. Nobody
in town does that so there's an easy way and
there's a right way.
And I feel like we're doing it the right
way and if you can tell the difference between
a processed piece of meat and something
that is fresh out of the oven, then this is
the place.
You're going to come in, you're going
to get really high-quality high-end product
even in your simple deli sandwich and you're going
to pay virtually the same price you're going
to pay at a fast-food place.
>>So you've got great price point, compareable
with the locals, just the quality is just that
much better.
>>I appreciate you coming out here.
>>Thank you very much, I appreciate it Keith.