In The Kitchen with Michael Dolan – Dark & Stormy Pork Chops

you’re on mic I’m gonna so now before westart by wait for people to get on Ijust want to ask a little bit about yourhistory becoming a chef okay so I becamea chef because I had worked in kitchensall through high schoolI’ve heard of up in 1986 as a dishwasherin Point Pleasant for a gentleman namedWillie crust that was great who employedall of my friends I was good friendswith his his son and so about five orsix of us all worked for mr. cross themwashing dishes on the boardwalk it’s inPoint Pleasant it was a blast we hadnothing but a ton of laughs and a lot offun moving on I I went through theuniversity that winter is a historymajor on completion at u of D I reallyhad no idea what I was going to do withmythat wasn’t a very well-thought-outindividual my father I remember theconversation I don’t know maybe I’llteach that entail more schooling which Ireally wasn’t down with I’ve dabbledwith thoughts of going into sales ofsome sortultimately for my dad coming moments ofwhat I’m not going back to work in thekitchen and I said I don’t know and hegoes well he goes to always enjoyedyourself and you were really good at itwhat do you think and I took my firstjob in the kitchenmy dad was incredibly supportive my momnot so much she didn’t like the factthat I had gone to school for her overfour years to get back in the kitchenbut my dad constantly would bring overbring to me articles about chefs andfood andand things like that and I was reallyfortunate for that so I started workingprofessionally my first jobprofessionally was in the Holiday Inn inpink walls I knew nothing about cookingat the time despite the fact with alittle experience in the summers on theboardwalk and quite pleasant I startedlearning a little something there aftera gentleman offered me a job in SpringLake and I was very fortunate to workfor two really great chefs Rick Wakemanwho was formerly the chef for theseocean grab outs and Mark Michael a Jackwho ultimately became the owner of blacktrumpet those two gentlemen reallyopened my eyes to what could be donewith food and from that point on it’sbeen a love affair and my passion hasabsolutely driven meit’s been a really really fun ride a lotmore to goI’ve been the last seven years I’ve beenworking for typically and that is easilythe best experience of my professionallife so I’m very fortunate that tim hasallowed me to open up three restaurantswere on the iron whale rum runner andthe Robinson outhouse each one of themwas absolutely fantastic I worked withso many wonderful people throughout theway people that are dear friends of minethereballistas is way too one-dimensionalall right we’re ready whenever you areokay cooking already so Tim mcloon askedme when we opened up for our runnershould develop a really nice pork chopdish and I really got excited aboutworking at the run runner I wanted toinfuse rum in a while before our dishesso I thought Jordan can score mebarbecue sauce would be really reallycool I thought that would marry reallywell to pork of course the dark andstormy barbecue sauce postmortem fewslits that are attached of base brownsugar in this barbecue sauce I made thisahead of time the recipe is listed therebrown sugar ketchup some lemon juice aginger beer some dark rum and a plethoraof different spices along with somemolasses and the one ingredient youmight struggle with finding is liquidsmoke my sous-chef Danny Caine swears tome that it’s easily bought in in asupermarket so we made a lovely dark andstormy barbecue sauce before anyone cametoday we cooked it down again ketchupbrown sugar lemon juice ginger beer darkrum some lemon zest and what we’re goingto do is we’re going to see her porkchops off get someporkchops here we get tremendous forjust working for the clothes from JaipurRama meets absolutely a beautifulproductit’s a half-filled product we’re goingto season it with salt and pepper onceagain I like to use a coarse salt nowthat seesawand these are going to go right into amedium hot panwe check the oil looks like it’s niceand hot please be careful when you startsearing theseyou might want to just pick the oil awayfrom you so therefore there’s no dangerof it splashing back at ya gonna do thesame thing herewe’re gonna put a link so pressed onthese got a little bit of oil in thispan and not nothing that one so we’regonna Brown these raviolis develops acomplexity in flavor as opposed toboiling put put color on on a protein oreat the vegetable you’re going todevelop a really nice texture and a lotof kinks along with that so we’re goingto Brown these chops we’re going to workon to serve these with some roastedBrussels sproutsanother owner of expectancies lovesBrussels sprouts so therefore X iswritten by making some beautifullyroasted Brussels sprouts we’re alsogoing to serve this with some with sweetpotatoes as well so as our Four Topsaround we’re going to get our Brusselssprout chiliBrussels sprouts herelittle cider vinegarI absolutely tie them in there 25 firstI’m just gonna take the spring out andjust go straight down on it and all theleaves will fall off these real quicklittleblack pepperrightroyal wineso we’re getting back to her for justnowthe colorsothers become so we are rounding reportbeautiful color be careful while you dothisof course you don’t want to overcook ituse these when we were growing up what’smy mother I love her dearly but she wasreally cooking pork chops really reallyreally long and they got a little crushyou want a cookie so about 145 degreesinto Todd internally so get a meatthermometer and play around with it andsee where you can find 145 degrees we’regonna Brown these and they’re gonna goto the oven for about just we invented375 degreesso we have a nice color on number twonumber three and fourwe’re gonna Brown the other side as wedo that as we wait for that’s brown I’mgoing to get the components of saladreadywe’re an f2we have a question about whattemperature and the Brussels sprouts goin it is any convection oven or is itjust a read convectionall right okayokaysopays more attention to our shots a niceColoradoright now we’re going to tell our heatwe’re gonna eat these chops with ourdark and stormy barbecue so it’s goingon a little early but I like the factthat it’s going to get nice and filletedand break down and and add to a texturalcontrast that I’m really keen about thesame 375 degree ovenforso it’s our timewhen I decided to make a salad one of mygood friends will remain nameless and Ilaugh because I get it that it’s not themost complex thing to make but what Iwanted to share was there was a coupleof there was two elements of making asalad that I’d like to share with you sowe have some baby field greens somegreen onion which is real prevalent inthe spring so cute so an Englishcucumber it’s a nice salty feta cheeseand we have a carrotso we have our greens we’re going to gointo a mixing bowlyour grades again nice chunky salt anice sea salt now that’s great it’samazing in a restaurant the server willalways come up fresh black pepper and Ialways feel that salt is the one of thetwo things that the salads missingpepper is great it’s fantastic but Ireally really crave so often a salad tobring those flavors of everythingeverything in the composition togetherso we’re going to add our tomatoes orgreen onion you could just as easily usered onion if you like I went to a plumtomato today because unfortunately thesupermarket didn’t have the my favoritetomato this time of year is a Camparitomato it’s in a small plastic part anda whole wonderful sweetness there spiritthey’re bigger they’re considerablybigger than a cherry tomato but smallerthan a pawn they’re they’re fantastic ina salad if it has to put boots on how abasil they make a great tomato sauce towhich possibly I’ll sell you down theroad our cucumber is going incheese is fantastic it’s got a greatcreaminess and saltiness to it andcongestus easily beat parmigiano atCorino Asiago whatever floats your boatis great it’s whatever you like for sureeach cheese has a little bit of thedifferent pace to it so we’re also goingto get some powered in there I’m justgoing to take a vegetable filler with acarrot just to get a different shape inthere and it’s rather easy to do it longas opposed to everything to be inuniform you know one thing that could beinteresting about a salad is just anarray of different shapes and andtextures and suchif you want to cut it into points by allmeans do so there’s no right or wronganswer honestsoas Grady Salazar we tend to eat them upa little and I know what you’re thinkingabout this kinda looks like a realhealth nutParmesan pepper and blue cheese andchipotle ranch are all fantastic but youcould lose a lot of calories and reallydevelop great flavor just by squeezing alemon in you want to be careful not toget any seeds in therepretty positive surface and then you cango back because youyeahand another great component extra-virginolive oil so olive oil just a little bitremember the costso you get some beautiful colors this isreally aesthetically pleasing and itdoesn’t have to be messed one it just aseasily be arugula it can just as easilybe ordered breasts whatever floats yourboat it’s all going to be fine dressthis real simple way lemon juice saltand extra virgin olive oilsome nuts would be greatnessalmonds walnutssunflower seeds you name it so butreally nice bright colors and as you cansee it’s not swimming in dressing it’sreally really well-balanced all yourflavors will come out rather nice therewe have a question if you don’t mindokay asking how long does the barbecuesauce simmeroh you want to be really careful aboutthat and your ketchup at the very backof it start off with your liquid startoff with your rub flame your rum outfrom there once you once all the flameis burned out then if your and yourginger beer and your brown sugar cookthat down and all your other ingredientsfrom the west and the last thing shouldbe the ketchup ketchup has a ton ofsugar and it won’t get old naturally onea birth so you want to have your ketchupat the end let it bring it right back upto a simmer a couple of bubbles andyou’re done and that can hold for wellover a week easier refrigerator in a bigjar and it’s great on we do with therumrunner of chicken wings with it thatare fantastic chicken breast will begreatunit anywhere you can use barbecue sauceand if you can take this by all meansuse your use whatever barbecue saucethat you like it homewe have our saladnow we’re going to workwe’re component to the dishand that’s going to be whipped sweetpotatoesI’ve roasted three of themI took some vegetable stockand some whole milk it’s got a pinchCayenne in it and I’m going to bringthis up to temperaturewe’re going to do is take some of thisall this pulp out of the sweet potato asyou can see no skinyeahand these roasted till they were softabout a half an hour at at 375now these are going to be really reallypliable as you can seewe break down really easyand you want to be careful with thisand you can just as easily use a datamaster for this[Music]Aysenthat’s where we want to be where theytake the juice up the corner of Norwichand it is thing a Cynthia will makealready foodyour food could be flat without thewithout the addition of any type of acidcitrus juice a vinegar or something likethat someone’s asking if you could usenon-dairy so I mean looks great soy milkwould be fantastic coconut oil coconutmilk might be a little strong but maybeyou stumble on something awesome too sobut yeah of course you certainly keptsowe have our potatoeswe have a Brussels sprouts that are justso we got a nice roasted color on thesethe last time finisher beggars finishanything that you cooked adjust a littlemore extra virgin olive oil that willbring a nice freshness to itso we’re going to go to the platea little over Brussels sproutorif you’re a or whatyeahor the showwe haveour beautiful dark and stormy porkchopthis dish can be done in a milliondifferent ways if you don’t like sweetpotatoes by all means mashed potatoesgreat roasted potatoes would be fine ifyou don’t like Brussels sprouts broccoliwould be great cauliflower would befantastic some sauteed spinach would begreat so there’s our two dishes todaythat looks great so good i quickquestion about mother’s days coming upand I believe you have something to dowith that we do we’re gonna do curbsidepickup at the rumrunnerwe’ll be getting back to work and we’reall excited about working it’s been fartoo long that we’ve been away from therestaurants stay posted staying tunedfor for this week we’ll be posting menusand we hope to see you soon we’re gonnawe’re gonna really offer a fun packagefor Mother’s Day it’s really reallygonna be nice so pay attention to thosemenus coming out right and your buddymarks gonna be at the rumor at 5:30 onFriday March or sorboni awesome I can’twait to see what drinks he’s doing markis truly one of the most talentedbartenders I’ve ever worked with alongwith Andrew Robinson but two of myfavorites for sure and I look forward toseeing what marks doing it certainlyelicited him it’s been fantastic thiswhole time so we’re gonna see you againsoonsure whenever you whatever I was hopingto do some pasta soon you know somequicksome quick meals maybe a few differentrenditions of things we can do with ared sauce hopefully next week we can dothat still open to suggestionsabsolutely sounds goodall right thanks Mike thank you