Braised Pork & Black Beans on a budget

I have been recording Melissa d'Arabian's show (Food Network) because I watched this season's "...Next Food Network Star", and she was declared the winner. We definitely enjoyed her simple perfect crispy chicken a l'orange and cripsy potatoes. This time, I decided to try her Succulent Braised Pork with Black Beans. Melissa's Show is called "$10.00 Dinners", which many viewers (including me) thinks is a very risky title.  I do think that the $10.00 price tag takes into acccount that many of Melissa's choices of ingredients should be items that would be in any kind of well-stocked pantry.

I confess-- I'm one of those OCD folks who doesn't like to run out of my pantry and refrigerator staples.  I do shop once a week, and I always carry a list.  The only thing I needed to buy for this menu was the pork butt roast...

...that happened to be on sale for $1.69 a pound. The smallest one I could find weighted 4 pounds.

Have you ever bought tomato paste in a tube? I always keep a box (or two) on hand. It's perfect when a recipe wants 2-3 Tablespoons of tomato paste. I no longer have to open a can of tomato paste and then try to figure out what to do with the rest--though, I've read that you can freeze it. The problem with that, is I forget they're in the freezer!

 The rest of the ingredients were, indeed, in my pantry and fridge-- a mire poix (carrots, onion and celery), fresh garlic, salt and pepper, beef broth (you could use chicken) and red wine. Whenever I shop at Trader Joe's, I buy red wine (for cooking) for under $5.00 a bottle.  I never buy cooking wine-- it's yucy and salty.  Surprisingly, some of TJ's inexpensive wines are quite good to drink with dinner. (Then again, I'm not exactly a wine somelier.)  Not pictured is flour, because I was too lazy to measure it. Ha!

Melissa's recipe calls for 2 pounds of pork butt roast. Fine, I'll freeze the other half for either a BBQ pulled pork recipe or even a Mexican themed pulled pork.  So that means, I had about $3.50 invested in a meal for four. Not bad!

I cut one half into six large pieces... and chop the vegetables.   It's time to sear the pork in olive oil. I adore my cast-iron Dutch Oven. It's heavy, but I love the way it sears and braises.

Back in the day, when I first started cooking on my own, I could never get that beautiful golden crust when I tried to sear meat. I finally learned that you MUST have the meat dry...no moisture on it, please. I also learned to get the oil HOT... I look for a rippling in the oil and just as it's starting to smoke, throw those puppies in the oil jacuzzi. Don't crowd them, either. Fortunately, all six pieces fit in the Dutch Oven just fine.

The next thing I finally figured out, is- DON'T PLAY AROUND WITH THE MEAT for at least 3-5 minutes. Oh, look!  C'mon, isn't that pretty? Can't you hear it sizzling? Sear these on each side from 3-5 minutes and remove from the pan...

... and set these aside. I had to stand back and admire my Dutch Oven's work...

It's those beautiful brown bits (fond) that is going to give the veggies a wonderful flavor and color..

...like this. I cook these for about 5-7 minutes, until softened. Ready to build up more flavor? Garlic is always a great way to start.  I used to burn garlic, until I learned to add fresh garlic at the end. Burnt garlic is bitter.

Using my Zyliss garlic mincer, I add fresh garlic... then the tomatoe paste and cook that for about 3 minutes.
Next, the flour is added and cooked for a couple of minutes-- to get rid of the raw flavor.

I moved the veggies aside and added 1 cup of red wine... which sounded like s-h-h-h-h.  This thickened up really fast!

This really smells fabulous!  Next, the beef broth is added...

...then the seared pork is placed into the sauce, along with the juices. My oven is preheated to 325F.
NOTE: You could, very well, use a slower cooker (or a pressure cooker) at this point.  I happened to be home all day, so I didn't mind using my oven.  I added a little more water, per Melissa's instructions-- just until the liquid reached the top.

Last, but not least, I cut some of my scroungy looking Italian Parsley and added some Bay Leaves. Into the oven for about 3 hours...

Now, here's where I deviated from Melissa's entire menu.  Melissa made black beans (kicked up with vinegar) and drop biscuits with green onion to go with this. I found this to be an "odd" combination.  I admit, that I'm not a huge bisquit fan-- but I'm also not from the South.  I nixed the biscuits, and opted to make rice, flavored with fresh cilantro and fresh lime juice.

 
I read the reviews on her black beans, and they were so-so.  So, I went back to my fool-proof recipe for black beans that are a little spicy.  I was guessing that Melissa was trying to do some sort of Cuban/Latin menu-- so I figured that cilantro and lime would tie in well.

For the beans you can soak them and cook them according to package directions. Or, you can used canned black beans (and these are always in my pantry)...

...because I think they are just as good, much easier and I pay about $1.00 a can.

Drain them, reserving about 1/4 of the liquid. Rinse them well and put into a pot.

I use about 1/4 tsp of Chipotle Chile Powder (this stuff rocks, because it has a nice smoky flavor and it packs heat)....add more, if you don't mind having your tongue on fire.  I use about 1 teaspoon of cumin and some kosher salt.  That's it! Heat slowly and set aside... (before serving, squeeze a little fresh lime juice, if desired).

For the rice, I cook white (or brown rice) according to package directions. When it's cooked, about the juice of 1-2 fresh lime juice and about one cup of fresh chopped cilantro.

...2 1/2 hours later, the house smelled like something really good was happening.

OMG!  This is comfort food! It's time to eat, and we're hungry.

You can see the rice peeking out from underneath this tender plate of braised pork.

The beans deserve a little Lite Sour Cream...

The sauce is amazing and non-greasy. My husband is anxiously awaiting...

Mmmmmmmmm.  This reminds me of Osso Bucco...  only it's a lot less expensive. In fact, I do think this entire meal stayed within $10.00-- excluding my pantry items I already had on hand.

I think that the braised pork dish would pair perfectly with polenta.  It would soak up the sauce (and I would double it, it's that good) and that is exactly what I will do the next time I make this-- and I shall. Craig, who is stingy with rating recipes as "five stars" gave this one two eager thumbs up!

The black beans are delicious, but I don't think I'd pair them with this with this dish, next time. I think they are polar opposites-- the pork has a  Parisian Bistro theme and the beans are more Latin inspired. But, that's me... maybe you'd like to try Melissa's version of black beans and drop biscuits. You can view her entire menu here.

What really made this dinner special is that-- after my whining that I didn't want summer to end-- we got a little unexpected rain.   I have to say, that the sweet sound of rain made this wonderful meal really feel like a comfort food dinner.   I hope that you try this dinner and that you enjoy it as much as we did-- and we shall, again and again.

Perfect Crispy Potatoes & Happy Labor Day

 
Potatoes are one of my favorite side dishes-- boiled, roasted, mashed and sometimes fried. Spuds rule in my kitchen, and they are a staple.  I have mastered the art of perfect creamy garlic mashed potatoes.  I have had great luck with one of my most viewed posts for heavenly (and healthy) version of "Garlic Oven Fries".  "Pioneer Woman's Crash Potatoes are hugely popular on our dinner table, too. Thanks to Food Network's newest star, Melissa d'Arabian,   I have found a fool-proof way to master crispy potatoes. I have an easy recipe for stove top cracked fingerling potatoes that has been my faithful busy work night "go to", but I think this recipe has moved up a few notches as one my favorite way to serve potatoes.

What's so special about this recipe? I'd say it's more of a technique that involves three cooking steps-- saute', steam and roast.  I made this side dish to accompany Melissa's Crispy Skinned Easy Chicken a l'Orange.

You will need a skillet with a lid and a baking sheet-- unless you have an oven-proof skillet that is large enough to spread an even layer of potatoes. I'll show you what I mean in a moment.  Preheat your oven to 375F.

Start with three Russett potaotes (you could easily substitute Yukon Golds or Red Bliss potaotes, skin on).
Peel them, and dice them into uniform cubes-- like this:

Next, coat your skillet with olive oil-- not too much-- and heat on medium-high heat. Add the diced potatoes and season with kosher salt and fresh cracked pepper. NOTE: I never use table salt for cooking. If you do use table salt, try kosher. You will never go back!
Saute' for about five minutes...

Next, turn the pan to HIGH add about 3 Tablespoons of water, stir and cover the pan with the 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.

 Now, add a pat of unsalted butter (no margarine, please... butter has better flavor). Gently stir the potatoes to melt the butter and to coat the potatoes.  I added a little bit of garlic powder-- about 1/2 teaspoon for extra flavor.

 

Spread the potatoes out on a baking sheet. For easier cleanup, I like to coat my baking sheets with foil, sprayed with a little olive oil spray. 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.

 If you click on this photo, you will see how these potatoes were sizzling hot.  I decided to garnish these with a little fresh parsley, from my herb garden. (Next time, I will try adding bacon and onions...maybe even chopped bell peppers) for a different version.)

 

These made a perfect side dish for this Easy Chicken a l'Orange dish.

Using this same technique, I made an excellent sweet potato hash recipe that I will post in the next few days. I can't wait to show you-- but it's Labor Day and I am busy preparing Santa Maria Style Tri-Tip (with newer and better photos) and Pioneer Woman's Beans. For dessert-- I've got about 50 possibilites to choose from.

To those of you who are using today to rest from your job-- enjoy! My thoughts and prayers are with the multitudes of people who are still looking for employment. I know a few, personally...  I hope your prayers are answered soon.

Happy Labor Day!

Easy Crispy Skinned Chicken a l'Orange and Parisian Style Crispy Potatoes

I have so missed not being able to blog recipes as often as I would like. In fact, I made this wonderful and E-A-S-Y dinner last Sunday. This recipe, is definitely a keeper for several reasons. It's economical, it's so simple and it's very good.

This is the second episode from Food Network's Melissa d'Arabian that I've watched. Her show is called $10.00 dinners and I have to say that I am enjoying her show. I can relate with her, since I consider myself to be a home cook, with no formal culinary training. Did I make this meal for $10.00? If you don't include the cost of many of the pantry items, I could. Well, let me show you:

Here are the simple ingredients: Orange juice concentrate, chicken breasts--bone in, skin on, honey and salt & pepper. Three chicken breasts cost about $8.25. I admit that I'm a little picky about using frozen concentrate, so I paid about $2.75 for this version, that doesn't contain high fructose corn syrup. The honey cost $6.00, from a local bee keeper right down the street where I live. I'm a little over budget, but I only used 1/2 cup of the orange juice and the rest is in the freezer for another time. I only used 4 Tablespoons of honey, so I guess you could say I was within budget of how much of the ingredients I used... now, for the sauce.

Roll up your sleeves. In a pot, pour 1/2 cup of frozen orange juice concentrate (no need to thaw), 4 Tablespoons honey, some salt and pepper. Yes, that's it! You won't even break a sweat.
TIP: I poured olive oil in my measuring cup and poured the oil into the skillet I was going to use. Next, I pour in the honey into the same measuring cup-- the honey slides right out!

Bring the sauce to a boil, for three minutes, turn off the heat and set aside.

Season the chicken with kosher salt & fresh cracked pepper. Always be careful when working with raw chicken, of course. These chicken breasts are resting on a silicone cutting sheet, on top of my wooden board. That way, I don't cross-contaminate and I wash the plastic mat in the dishwasher. You want the chicken to come to room temperature-- 15-30 minutes, tops.
TIP: Melissa reminds us that we should buy chicken on sale and freeze it. To quick thaw frozen chicken I never use the microwave. I soak chicken (I use a Food Saver bag) in a bowl of water. Within 30 minutes, it's safely thawed.

Preheat the oven to 375F. Heat an oven-proof skillet with 1 Tablespoon vegetable oil (you can use olive oil, but when I am searing I prefer vegetable oil because it has a higher smoke point). The idea is to sear the chicken and get that beautiful crispy skin. The secret? Be sure that you chicken is bone dry...pat, pat, pat with towels to get all moisture off. Bring the oil hot enough to where it ripples, but it's not smoking. Put the chicken in, skin down, and sear the meat for 3 minutes (not moving it around). Flip the chicken over and glaze the chicken with a brush-- don't POUR the sauce on (or the skin can become soggy).

Put the oven-proof skillet into the oven and bake/roast for about 15-20 minutes. We want an internal temperature between 160F-170F. Halfway through I carefully (remember, the handle is hot) removed pulled out the skillet and glazed the chicken again.

I'd say the chicken is cooked. Look at the pan sauce! Remove the skillet, and set the chicken onto a carving board and cover with foil-- let is rest for about 10 minutes.

What I like about this recipe, is that there is nothing to deglaze and no sauce to reduce. It's already passing my "test" that when I ran a spatula through it, it separated. This really is a tasty sauce.

I'm still working on my "removing bones from chicken skills"-- but I managed to cut out the breast bone and then I sliced the chicken breasts. Melissa was right-- I had four generous portions.

I plated this with Melissa's Perfect Crisp Potatoes and Haricot Vert with a compound butter of tarragon and herbs. The entire meal took less than an hour, from start to dining room table.

Melissa, you did it! The chicken was really moist, and the sauce... mmm-mmm-mmm. My son does not like chicken breast meat at all. He ate this dinner and said it was incredibly delicious.

One last thing about this recipe-- buying chicken breasts with bone-in and skin on is more economical, and I do believe that the bone keeps the meat juicier. I have a confession to make, though-- can you guess? I don't like chicken skin. Still, I loved the recipe-- I ate every single bite...except for the skin.

...and, I really loved this recipe, too! These potatoes are so easy to make, non-greasy and very Parisian. I'm going to tease you, and post how to make these on a separate post.

I'm officially a fan of Melissa d'Arabian. I made both of these recipes in under an hour. Truthfully, I would serve this dinner to company. I also think that the sauce would be delicious with pork tenderloin-- and I definitely plan to test that theory.

Enjoy!