$260 vs $17 Pork Chop Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious

Although Frank doesn't know me very well at all, I really like growing up with Frank roasting some dogs. He is dressed as a hot dog. Its Halloween. Hi, I'm Frank, I'm a professional

chef

and this costs two hundred and sixty dollars.

pork

chop

dinner

hi, I'm Gabby, I'm a

home

cook

and this is my seventeen dollar

pork

chop

dinner

beer I like beer the saffron strands in the salt I'm going to read Frank's diary for my dinner I was planning on making one high-level dinner I had dinner with a Spanish team. I had a really beautiful piece of I beer Co pork, very, very different from my Pennsylvania girl recipe.

Pork is supposed to be fatty and the fat is what makes it delicious. Fat equals flavor. I had all the

ingredients

to make a Pompey with ham IB Racal is a huge potato pie that is cut into slices houses pile of soul okay russet potatoes clarified butter unsalted butter mmm cured with butter I am ham Erica this is like what you eat On Christmas Day, pay attention to the odds of all hard cheese in that world of Spanish cheese, I'll go with the steamed Spanish broccoli rabe with chiles and broccoli rabe with smoked paprika and all topped with a roasted scallion vinaigrette.

I really don't know where the vinaigrette goes. Oh, with the pork chop, it's okay with Gabby's. recipe we have simpler

ingredients

things that you are more likely to find in a supermarket or in your

home

this dish is very nostalgic for me my grandmother she always made me pork chops and scalloped potatoes I love those memories with her oh my God, I have tears of true like I was a very emotional person if you hadn't realized unsalted butter russet potatoes garlic heavy cream cheddar cheese and thank goodness we have some beer you have to have a beer when you cut these ingredients are simple but with good technique you can raise them and improve them, so if I had to guess that this would cost around 1819 dollars, pretty close, I would say this whole thing is maybe 150 260.

I'm going to start with a poem, a poem, how long will anyone be in the comments Like I'm French, she cut it at the end of the day, it's just a beautiful brown potato cake, butter, potatoes, salt, pepper. I don't see any additional footnotes on how exactly to put this together, which is kind of related to the key with paesan potatoes is that you're pushing them into the pan, you don't want any air left, so they come out like this. It's almost like frosting in the middle, but maybe a little more delicious than ham and cheese frosting.

Rose and I are going to have a little chat. about this pageantry, oh my gosh, how are you?, it's nice to meet you, wow, this is so wonderful. I know most of these ingredients, but there are a couple things I'm not very familiar with and would love some advice. The palm umbrella. take the matchstick potatoes, a little salt, put them in a pan, press them and fry them basically, if you can, use clarified butter, which is really delicious, okay, ready, don't rinse the potatoes, you want a good starchy potato , so I think if you use a russet potato that will work great for this, perfect if it looks like water is coming out, you can squeeze it out and get rid of that water, it sounds like there's definitely a really nice Spanish theme to this, yeah, I love it, believe.

You're going to be great at it, thank you very much. I have to start with confidence, so I can end up somewhere around here originally. Gabby had planned to make scalloped potatoes, basically a gratin is a dish that is browned with creamy, cheesy comforting things. It's great comfort food and I think Gabby had mentioned that it was something she made with her grandmother. I'm going to ditch the gratin dish and use individual foil ramekins. It will probably be a little smaller than the portion. That Gabby did the trick, but worst case scenario, have a second one, your dirty Savage, obviously I don't need to use all this amazing ham, so I'll just eat a little while I start grating my cheese, yeah, that's enough now that I can.

Focus on the potatoes as I like to call them. I'm going to peel them. I don't know what the best technique is, so the first thing I'm going to do is butter them because eventually I want to get this out. Unsalted butter. I control. the salt, make sure you get into the corners, so the next thing we're going to do is potatoes, these are russet potatoes or Idaho potatoes. I like the skin on the potatoes when I roast potatoes, but for this dish I want it to be nice. White blonde is an aesthetic choice, but like a Yukon Gold or a little bit waxier, it's fine and we want that starchy potato to hold our Gratton together.

If you have one of these peelers, there's this little thing here and what it's for is if you have one eye of a potato, you just take it out and you take the eye out of the potato, so what's this for, the more you know, you can see what hair I make long movements as a

chef

, you want to be efficient and fast. These are ready. to turn it into matches, my friend the mandolin, which is one of those terrifying objects in the kitchen. I'm going to be as careful as possible. You want to use a mandolin to get a nice, even thickness.

I'm going for about a quarter of an inch a couple of things you need to be very aware of is you're putting your hand in the path of a blade you're pushing your hand into a blade that's why it says be careful and don't I don't want to having a damn sand tag, it's very clumsy. I go over the sheet as I get closer to the sheet. I was grabbing the potato. Now I flattened my hand. I can't talk anymore until it's over. I start to sweat. Sorry, I spoke, but. All I'm going to do with these potatoes and put them in the pot, we're going to

cook

them right away.

Okay, I'm going to grab a piece of garlic, you grab it and throw it across the room. I usually take this end. and turn it a little bit and then I lean on it, if you lean on it you'll get all the clothes out, give it a little tap, it won't be overwhelming, it goes right into the pot, my potatoes are forming a little brown now, so I want To get it into the pan as quickly as possible, I'm going to use clarified butter. I'm going to go ahead and give this a good pinch of salt.

I know Rosemary said to keep it really compressed. We're working harder, not smarter, right now, start putting. these potatoes and then I'll smash them all. I make sure I have some for the top. I want to make sure I have a nice firm undercoat. I wonder how Frank is doing. I don't want this to boil. I just want it to simmer, I'm going to add cream, I'm going to add a little salt and I said a little salt, but for the most part it's a lot of salt. Potatoes are one of those things that people constantly re-season. the master of salt, black pepper and a white plate, classic French cuisine, deadly sin.

I'm going to break that rule. I like the kind of spiciness of black pepper. What will happen is that as the potatoes cook, they will absorb some of the cream and be able to absorb. I'm going to go ahead and start putting a little salt on my cheese on top. Look at the fat, oh it's amazing, the fat is already melting like tasty fatty ice cream, then I go ahead and add the rest of my potatoes. and tamp them again so these potatoes are perfect, being careful not to burn them on the bottom, the creams will go from that cream consistency will start to get a little thick and bubbly while I wait for this to simmer.

I'm going to take a little time and grate some cheese. We have a sharp cheddar here. It is an excellent cheese, but you have to be careful with it in this dish. You have to add it towards the end. I don't want to boil this cream mixture with the cheese because then the cheese breaks down and becomes oily. What I'm going to do is cut the cheese instead of doing this, grandma style, I put it on its side and push. true, I think this is a little easier than the old way of grading, this is how you grate the cheese. true, I wish Frank was part of my family, can you imagine Frank at Thanksgiving, Frank for the 4th of July at a barbecue, Frank at Halloween?

I really like Frank in one of those hot dog costumes, he's grilling hot dogs in the hot dog costume, ah, what a vision we have, movement, we're simmering, just simmering, we don't want this to boil too hard , You can smell it. a little bit of garlic, but it's not overwhelming, the more you process the garlic the stronger it is, that's why I chose not to mince it, so I'll stop there and then put it together and see that everything is nice and thick and delicious. of the cheese I'm going to overfill them a little. I'm not going to just form a movie all the way to the top.

I'm going to reach past the edge because they will shrink a little bit. A little more potatoes. A little more cheese. I really wouldn't want Gabby to do it with the paysanne pom poms. I can really use that B right now. Thanks Gabby, that's so refreshing. I know that at some point this will have to change and that is what terrifies me. I'm going to want to put it in. These edges in before I turn it over because I don't want them to go everywhere. I'm putting the butter on the side so it slides a little easier.

It will also toast those edges a little more. Hold on, my God, you're toast. This dish will do it. help me turn this over I want to do this first let's do this first I'm going to move on say Hail Mary so take two oh my God I did it I did it look how pretty it is it's golden, it's brown. I'm going to cover all of this so you have a lot of cream. The top will actually be the bottom of the Gretton. Easily go into the oven for about 15 to 20 minutes. Clarified butter. Think about that.

The best approach is to simply slide it in. I could breathe for the first time since we started. I was really excited that it has this crust on the top because I feel like it's going to crunch and then in the middle. you're going to have that delicious surprise oh yeah, I think we're done, slide this onto this rack and then it will drip off some of the butter, what a delight, Penn's palm is at home. Next up is Frank's roasted broccoli rabe and that terrifies me. Kinda okay, Frank, let's do this originally. Gaby was going to roast her carrot, but I thought since we have some beer, it'll be some kind of beer and brown sugar glazed carrots.

When I peel carrots, I'll cut off the ends first, okay? and this makes peeling a little easier and faster now I can just slide and clean that carrot. Wow, it's like changing before my eyes pop out, kids, you're putting prunes in the ice bath, okay, my broccoli rabe. It's officially all blanched, we do something called an oblique cut, we turn it about a third of the way towards you and we cut it right in the middle of the previous cut and this gives us a kind of uniform carrot cut, even though the carrots are not we were a regular in the pan, I'm not even turning the pan on yet, you can see you get this almost like a diamond shape, you know, it shines like a diamond, right? and they'll cook evenly and we just want to slow cook them.

I'm going to have a nice chunk of butter, don't be shy with butter, this is my beer to drink. I'm going to save this here. I'm going to cover the carriage and the good thing about black and tan is I have some really nice caramel notes that will go with the sauce with the carrots. Carrots have some sweetness. This has a little bit of caramel flavor, a little bit of salt and then we have a little bit of brown sugar. I think the brown sugar brings out that same caramel. notes that we have in the beer break your butter, break the butter, the sugar and the beer are going to form the base of the orth waves.

I'm going to make an oil for my broccoli rabe when I grill it. I love it. I really like garlic fries. There's probably some trick that Frank knows that I don't do, if you lean on it you'll get all the clothes off, just give it a little tap and throw it away. I want to let it infuse a little bit before adding the chiles because I want to make sure these don't overpower everything else and be too spicy or something. I drop them mmm they smell good. We do one more. Have you had PMON tone? It's like a sweet paprika.

It's so good it's smoky. It's like mezcal of spices. I feel like I just want to add a little salt and pepper. It's nothing crazy, because we already have the chiles there. I'm going to place it here on the cutting board and let it cool now. I'm going to roast my broccoli ROVs. They are very well bleached for the first time in my life. Can I add broccoli rabe? I'm going to go ahead and take it all and cover it so it doesn't stick to the grill. Go ahead and hit the grill real good, oh yeah, we're starting to get some charcoal, we don't want to burn them, but we want there to be something happening, okay, I'll just let it do things and wish.

He had that equipment in his hand. Frank has my beer trying to meet John? How are you enjoying it? At least give me six more, we'll see it's worth it, so while the carrots bubble happily in our beer, I'm going to drink the. opportunity to make our pork chop and the sauce that accompanies the dish. There really isn't much you need to do other than brown it well and don't overcook it. I'm going to season it well, just a little pepper. the salts will form a cross with the pepper the middle part of the meat has no seasoning it will season as you eat it what I'm looking for is for my oil to make waves and I'm also looking for a little bit of smoke I take my pork chop, I just put it infrying pan and leave it away from you.

Leave her alone, it's okay. I think they have a good char, so I'm going to go ahead and put them here. I know, Frank. He's a fan of layering flavors, so a little more salt, okay, let's make a vinaigrette. I have my chives, my herbs, we're going to mix them all together, we'll stir them together and I'll make this vinaigrette and then this will end up on top of me. Pork Meat. I'm going to go ahead and add them. a little bit of olive oil before we start charring them, all on the fly, we want to get that nice charred flavor and incorporate it into the vinaigrette to start my garlic.

Lots of garlic in this dish. I think it was the coziest little grass. Don't know. I don't want to use too much of my jalapeño because heat is not necessarily a staple of Spanish cuisine. My onions seem to want to flip over. Oh man, look at that. Oh, Frank, I see what you're doing here. with this and we'll leave it on this side for about seven or eight minutes, maybe a little longer, depending on what the brown looks like. I'm going to turn the heat down a little bit because I've got a nice smoke here.

The juices will come out of this pork chop and caramelize and in French they call that source. You don't want to get rid of that stuff. You can see I have a nice sear on there right after I sear this side. I will hold it. with my tongs and I'll try to brown this piece of fat. I'm going to turn it over and get that fat nice and brown. It's a good time to have a sip of beer. My parsley is chopped very finely, which I want for my vinaigrette for my oil. 3/4 cup insect leg, leg, leg, leg, go ahead and put this in Spanish, sherry, oh, it smells so good, it smells so sweet and that's going to be amazing to balance everything else out.

I'm really excited. I'm going to let them cool. for a second, while I take my whisk, a pretty generous pinch, more type of pepper, chop these scallions. I want to make sure they aren't too big chunks. I'm going to go ahead and add this in and blend it all together. together the chive vinaigrette is ready we are cooking the miraculous paluma I am going to do exactly what rosemary told me to do the Iberian pluma looks like a pork loin really very elegant the miraculous or king pig is very different from the rest because the pigs they eat so many acorns and natural things that the facts are really different and I would just leave it on the rare side, your old 135 for this type of meat, this saffron and the salt together, I would just add the particular sauce at the end. really luxurious, as you can see, it's absolutely marbled with this beautiful fat and the color is so bright, drizzles a little bit of this gorgeous oil that's even a little bit okay, just a little bit everywhere when you poke a piece of raw. the meat leaves a medium dent it will have a little bit of give leaving just a little dent well cooked it will also be tough what I want to do is let it rest it has a very nice golden brown color so I have all this excess fat.

I'm going to get rid of almost everything. I'm going to lower the heat so this doesn't burn. I just take my garlic cloves and roughly chop them. I take some fresh oil and then. I'm going to take my garlic and I'm going to put it in the pan with that beautiful honey right there my garlic is sizzling I'm going to take the leftover beer that I had and we're going to deglaze the glaze is a term where we're going to take a liquid and I pour it into the pan to prevent the garlic from cooking, but it will also lift up those beautiful brown bits of the pork chop and now I'm going to let this reduce.

I raise it very high and scrape it. remove all those little brown bits so they come off the bottom and that's the base for us we have a little bit this time I'm going to take a twig and I'm going to put it in the sauce we have it in the potatoes you can also throw in here you can see we're getting some bubbles big ones there and that's what I want, I want this to disappear, the fondant comes off the bottom, if I run my spatula, there's nothing left at the bottom of the mold. I'm going to add my chicken broth, double the amount of beer and let this reduce.

I'm not going to put too much salt in right now because if it reduces and I have too much salt now, it will be too much. too salty we're ready to grill it smells so good like perfume I'll leave it here and there'll be a pack of dogs chasing me I'll touch it I'll just let it do things the potatoes are out of the oven and all I'm going to do is put my paring knife peel and it comes out nice and clean. I'm going to run my knife along the edge just to see how it comes out, I give it a little tap, he whispers, come on, salt and a little patience prevails, okay, I'll put some of this cheddar cheese on top and we'll throw another boy thing on it.

When you grill you always have to give it a little taste, very Spanish too, so that the sauce bubbles happily. Okay, I think it's time to add butter and what this will do is help our sauce taste nice. I might take a while now that most of the leaves are left there, it's given its flavor to the sauce, it's just setting a little. black pepper to this OOP, it just exploded on me, not the pepper master, the salt master's brother, and here SP, you are Racal feather, okay, my sauce, but I will add a little lemon juice and then we will strain everything. the sauce none of the chunks oh no seeds there no pepper no garlic it's a nice clean sauce you can see my carrots you see it's getting a little thick and syrupy my carrots are done and I think we're ready to serve just to make This is a small elegant restaurant.

I'm going to take my plate of potatoes, which are nicely browned. I'll place it on the plate. It will be like the anchor of our plate. It will hold my pork. cut it up and give it a little bit of that height that I'm looking for, our skin is like such a tender crunch maybe a little thicker than what we're going to cut, a nice piece of fat, we're blowing it up, look at the meat, the cheese, you see the layers. the carrots are nice and glazed, you can see they are shiny. I don't want that frosting on my plate, that frosting is too sweet.

I'm tilting my pan away from me so I don't get that glaze and I'm just going to make them peek out on one side here look like I said I'm not an expert our vinaigrette on this side I have my pork chop I'm going to choose the side that shows better and I think this side looks great get my plate clean the saffron finish salt what's that who is she she's saffron I went to a lot of trouble to get this pork chop browned so I'm not going to have my sauce right now and throw it over the top, direct it with our spoon and that's my pork chop dinner.

I hope Gabby likes it. I was a little judgmental, but I think she might bring back some memories of Grandma. Great, how can I make this not so ugly? All that work and it looks stupid. okay, so wipe the edge of the plate. I can't wait for Frank to try it. Greetings how are you? Hi, sorry, nice to meet you, here we go. Regards, oh, it's a little more elegant than I think. My grandmother used to make me feel like this was a little taste of Spain and this to me is a little taste of my home, how did you do it?

It tastes like steak, right, it's delicious. I like it a little overcooked, but it is so juicy and delicious. piece of meat is a great potato, has a beautiful bear, ham mm-hmm, the outside is crispy and the center is a little creamy and you've nailed it well, you can taste the ham, it doesn't dominate well, try a little of the smokiness It's not overwhelming the spiciness is not overwhelming because of the chiles and that's the idea I'll give you a plus this is good implies yes from Frank Frank what is the best bite of this pork chop the tenderloin is delicious like I like something closer to the bone like here there is a small nugget of meat that has fat.

I love it, thank you, I love that it's on this beautiful little mound mmm, that's comfort food, no, no, my brain just worked like it did 20 years ago. They're like twists, let's see Wow, I mean, they're a little bit sweet because there's a little bit of brown sugar in there, you know, we have fat and other fat and then we have something that's a little bit sweet, I think it helps cut it a little bit. I will never be as good a cook as your grandmother, right, because no one is not going to cook, it's my grandmother, it's everything and it sounds corny, but it's about love, it's the people that move forward, yes, if you love them, you'll take them .

Take good care of them, my goodness, yeah, you don't know it yet, but we have a Halloween costume for you, you know, so I'd love to grill hot dogs with you while you're wearing a hot dog costume, I think. As long as I make my own costume, people will accept it well, but I have to do it.