In the Kitchen: Braised Pork and Clams

In the Kitchen: Braised Pork and Clams


MORE INFORMATION, GO TO RHODESHOW.COM TO LEARN MORE ABOUT GLUTEN-FREE DIETS. MICHAELA: OUR CHEF IS FROM MIDTOWN OYSTER BAR, A GREAT SPOT FULL OF GREAT FOOD. OUR KITCHEN IS WELCOMING YOU. THANK YOU. TODAY WE HAVE A PORTUGUESE DISH. MAIN INGREDIENTS ARE BRAISED PORK SHOULDER, LAMB FROM NARRAGANSETT, AND AROMATICS, FRESH HERBS AND VEGETABLES. MICHAELA: WHAT ARE THE INGREDIENTS? PORTUGUESE SAUSAGE, CHORIZO, GREAT FLAVOR, DEPTH TO THIS STEW. FRESH FENNEL, SWEET BELL PEPPER, SWEET ONION, AROMATICS, BAY, FENNEL, FRESH THYME AND ONE OF THE MAIN INGREDIENTS OF THE BASE IS THE SAFFRON, WHICH IS A NEAT COLOR AND FLAVOR. MICHAELA: TOMATOES? CRUSHED PLUMS. MICHAELA: AND POTATOES AS WELL. THIS WILL BE A STEW. WINTER. THIS IS THE SEASON FOR IT. GRANDMA’S CAST-IRON DUTCH OVEN. MICHAELA: A LOT OF PEOPLE HAVE THEM. THEY ARE GREAT. THROW EVERYTHING IN AND LET IT GO. YOUR HOUSE WILL SMELL GREAT. HOW LONG? SET IT AND FORGET IT FOR 1.5 HOURS. THIS CAN BE SPED UP RAPIDLY USING SMALL CUTS OR TENDER CUTS. PORK TENDERLOIN FROM START TO FINISH, DONE IN 45 MINUTES. MICHAELA: THE WEEKEND IS UPON US. SOMETIMES YOU LIKE SLOW COOKING, TO HAVE THE HOUSE SMELL GOOD ALL DAY AND LET IT GO. LIKE AN FOLLOW-UP ON TWITTER AND INSTAGRAM. EASILY FOUND AT “THE RHODE SHOW,” AND FOR NOW WE ARE IN THE KITCHEN. MICHAELA: WE ARE WITH MIDTOWN OYSTER BAR, #RHODYDEALS OF THE MORNING BUT YOU SNOOZE YOU LOSE BECAUSE THEY ARE ALREADY SOLD OUT. HEAD OVER TO NEWPORT. IT IS ALMOST LIKE A FORGOTTEN PLACE. PEOPLE NEED TO BE REMINDED OF IT. NEWPORT THRIVES. SO MUCH GREAT FOOD, INCLUDING THIS. ABSOLUTELY. MICHAELA: TELL US WHAT YOU HAVE DONE SO FAR? IT SMELLS GREAT. WE ARE SEARING THE PORK SHOULDER. EVERYTHING ELSE WILL GO IN, AND INTO THE OVEN IT GOES. MICHAELA: YOU SLICED IT INTO SMALLER CHUNKS. WE STARTED WITH THE FREE PIECE. I CUT IT INTO EIGHT OUNCE PORTIONS, SERVING SIZE AT THE RESTAURANT. MICHAELA: DOES IT KIND OF FALL APART? EXACTLY. LOW TEMPERATURE FOR TWO HOURS. IT WILL MELT IN YOUR MOUTH. MICHAELA: SMELLS DELICIOUS. YOUR CHOPPING UP THAT? EVERYTHING GOES AND NOW. MICHAELA: LET’S DO IT. PEPPERS AND ONIONS. MICHAELA: A LOT OF GREAT COLOR. AROMATIC, COLOR, FLAVOR. MICHAELA: THANK YOU. FRESH FENNEL. MICHAELA: IT HAS A LICORICE SMELL BUT IT IS NOT OVERPOWERING. I DO NOT LIKE BLACK LICORICE. I LIKE FENNEL. VERY FAMILIAR AND EASY. IT ADDS A GREAT AROMATIC. MICHAELA: WE ARE GETTING THOSE GOING. OTHER INGREDIENTS LATER ON. WILL: WE ARE BACK IN THE KITCHEN. MIDTOWN OYSTER BAR. BRAISED PORK AND CLAMS. #RHODYDEALS WE HAVE BEEN TELLING YOU ABOUT THAT. IF YOU DON’T GET ON IT QUICK, THEY ARE GONE. MICHAELA: THEY ARE GONE. WONDERFUL. PLENTY OF FOOD IN MIDTOWN. COME DOWN. GREAT TIME OF YEAR TO VISIT. PORTUGUESE DISH HERE. MAIN INGREDIENTS ARE BRAISED PORK SHOULDER AND HARDSHELL CLAMS. PORTUGUESE CHORIZO SAUSAGE. WINTER VEGETABLES. AROMATICS. FENNEL. SWEET PEPPERS. ONION. POTATOES. SAFFRON. FRESH THYME. PARSLEY. WILL: SMELLS GREAT. MICHAELA: WHAT DO WE NEED TO ADD? TOMATOES AND AROMATICS. WILL: CRUSHED. CRUSHED PLUMS. THROW FRESH ONES AND AT HOME, YOU CAN DO THAT. ADD TO THAT, RED PEPPER FLAKE AND BAY LEAF. IF YOU WOULD LIKE TO DO THE HONORS, THIS IS FRESH SAFFRON. FAMILY OF THE CROCUS PLAN. T. WILL: THAT IS LIKE GOLD. THIS FANCY TIN, ONE OUNCE PACKAGE, CLOSE TO $100. WILL: WOW. HANDPICKED. THE MOST EXPENSIVE HERB ON THE PLANET. THIS WILL GO IN. THEN, THE LID ON THIS. IT WILL GO IN THE OVEN FOR ROUGHLY 1.5 HOURS. COOKING TIME CAN BE CUT DOWN BY USING SMALLER TENDER CUTS SUCH AS TENDERLOIN. INSTEAD OF 2 HOUR DISH, TURN IT INTO 45 MINUTES. WILL: THE PAN CAN MAKE ALL THE DIFFERENCE WHEN YOU’RE MAKING SOMETHING LIKE THIS. THIS IS GRANDMA’S DUTCH OVEN, HEAVY DUTY, BUILT TO STAND THE TEST OF TIME. MICHAELA: YOU HAVE A FINISHED ONE. THAT WILL GO FOR A WHILE. THAT WILL TAKE A WHILE. THIS WILL GO IN THE OVEN, 325 DEGREES FOR 2 HOURS. THIS HAS BEEN PREPARED. WE ARE READY TO PLATE. SINGLESERVING. BRAISED PORK. HALF DOZEN, EIGHT CLAMS, BASED ON YOUR DESIRE. TOP IT OFF WITH THE BROTH. POTATOES. HONORS? CRUSTY BREAD RIGHT BESIDE YOU THERE. WILL: YOU NEED THAT. MICHAELA: THAT NICE CRUNCHY BREAD. EXACTLY. IN THE RESTAURANT, WE PUT TWO PIECES ON THE SIDE. THYME. A SPRIG OF FENNEL GARNISH. MAKE IT PRETTY. WILL: LOOKS GREAT. WE CARE. WILL: TALK ABOUT THE RESTAURANT. WE ARE IN THE CENTER OF DOWNTOWN NEWPORT, HENCE THE NAME MIDTOWN OYSTER BAR. WE JUST OPENED A NEW PLACE CALLED THE SURF CLUB. WONDERFUL SPOT. BOTH PLACES, COMFORTABLE TO MEET, CATCH UP WITH FRIENDS. WONDERFUL SPOTS. VERY COMFORTABLE AND CASUAL. GENEROUS PORTIONS OF WELL-PREPARED FOOD. THE REST IS UP TO YOU. MICHAELA: GREAT SEAFOOD OPTIONS AS WELL. YOU ARE IN NEWPORT. EXACTLY. 80% OF OUR OFFERINGS ARE SEAFOOD. WE ARE A SEAFOOD POWERHOUSE. WILL: THAT LOOKS REALLY GOOD. MICHAELA: WHAT ARE WE THINKING? THIS WILL FALL RIGHT APART. WILL: IT DOES. I WILL GRAB THIS. MICHAELA: BEAUTIFUL COMBINATION. ONE POT DISH. LOOKING FOR SOMETHING THIS WEEKEND TO PLEASE THE FAMILY?

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