Speakeasy Meal From '21' Club

Opened as a speakeasy during the Prohibition era, New York's "'21' Club" remains a popular culinary destination.

John Greeley, who has been in the '21 Club' kitchen for 10, years agreed to be The Saturday Early Show's Chef on a Shoestring and prepare a meal for four on a $40 budget.

His menu includes a Tomato and String Bean Salad, Roasted Pork Tenderloin with an Apple Endive Salad and Banana Cream Pie in Phyllo Crust.

Food Facts:
Pork Tenderloin: The tenderloin is the most tender cut of pork; it is very versatile and can be trimmed, cut into medallions and sautéd, or the whole tenderloin can be roasted or braised. You have to be careful not to overcook tenderloin.

Endive: This vegetable is a small head of cream-colored, tightly packed leaves. The leaves taste slightly bitter.

Phyllo Dough: Literally translated, the Greek word phyllo means "leaf." In the kitchen, however, phyllo is a tissue-thin layer of pastry dough that isused to make both sweet and savory dishes. You can buy it fresh in some stores and frozen in almost any supermarket.

The following are his recipes:

Tomato and String Bean Salad
Yield: 4 servings
Ingredients:
1 tsp. Kosher Salt
2 Beefsteak Tomatoes (or other large ripe tomato)
1/2 lb. Fresh String Beans
1 Red Onion (cut thin/julienne style)
2 Tbs. Fresh Basil (diced or torn)
1 tsp. Cracked Black Pepper
4 Tbs. Olive Oil
2 Tbs. Red Wine Vinegar

Method:

1. Wash the tomatoes and trim the top and bottom so there is no stem, slice each tomato into six equal slices per tomato.
2. Place slices in a large glass bowl and season with a pinch of kosher salt (do not over salt).
3. Let sit for 5 minutes at room temperature, so some of the juice exudes from the tomato.
4. Next, add the olive oil, black pepper and vinegar to the tomatoes and let marinate for 10 minutes.
5. Meanwhile, in a large pot bring enough water to a boil to cook the beans with a little salt. Have a bowl of ice water also large enough to hold all of the beans. You will use this to stop the cooking process.
6. Cook the beans until just cooked through, about 3 minutes. When done quickly drain off boiling water and place the beans in the ice water to rapidly chill. Dry the beans by placing them on some paper towels, then trim the ends off and cut in half.
7. Place all the cut beans in a bowl and then peel and cut a red onion into thin strips; mix with the beans and add the basil.
8. On four plates, place 3 slices tomato per plate, reserving the marinade to use as a dressing on the beans.
9. Finally, mix the beans with the marinade and toss together, then top each of the tomatoes with the beans and dressing.

Method:

1. Pre-Heat oven to 350 degrees.
2. Next take 2 pork tenderloin and cut in half, so there are 4 pieces of equal size.
3. On a plate, rub the pork tenderloin with the dry rub, making sure you cover all of the meat.
4. In a large skillet over medium heat, add cooking oil and then add the pork. Brown on all sides, turning meat frequently so as not to burn (the rub has sugar in it which will brown quite easily).
5. When finished browning the pork, place in the hot oven and roast for 15 minutes. Check pork to see that an internal temperature of 165 degrees has been reached.
6. When pork is done, remove from oven and place somewhere warm or room temperature for 5 minutes to rest.
7. Spoon a little warm barbecue sauce onto each plate and cut each piece of pork into three slices per plate. Finish with the chilled apple endive salad.

Ingredients:
2 Tbs. Brown sugar (light or dark, doesn't matter)
2 Tbs. Chili Powder
2 tbs. Dried Oregano
2 Tbs. Ground Black Pepper

Method:

1. Mix all together and keep in an airtight container in a cool dry place until ready to use.
2. The rub has sugar in it and high humidity will cause it to clump; do not store in the refrigerator.

Ingredients:
1 cup onion (diced)
1 cup apple (peeled, core removed, diced)
1/2 cup apple cider vinegar (can sub white vinegar)
1 Tbs butter
1 cup ketchup
1 cup water
2 tbs. spice mix
1 chipolte pepper (canned, with adobo sauce)
1 tsp adobo sauce (from chipolte pepper)
1 Tbs honey

Method:

1. In a one-quart pot over medium heat, add butter and melt.
   
2. Add onion and apple, cook until tender.
   
3. Add spice mix and cook two minutes.
   
4. Add vinegar, ketchup, water, honey and chipolte with adobo and bring to a simmer for 15 minutes.
   
5. Cool mixture, and purée in blender. For a smoother blend, strain through a fine colander or sieve.

Ingredients:
2 Green Apples (peeled, cored, and julienned)
2 Endive (end trimmed, spears removed and julienned)
1 lemon (juice only)
2 Tbs. Chives (fresh, sliced thin)
1 Tbs. Honey (room temperature)
1 Tbs. Olive oil

Method:

1. Trim and remove tough end from the endive, pull off whole spears and stack up on a cutting board.
2. With a very sharp knife, julienne into thin strips and place in glass bowl; keep chilled.
3. Next, peel and core the green apple and julienne with a mandolin or do by hand, by cutting thin slices, then thin strips.
4. Toss in the juice of half a lemon so the apple doesn't discolor, add to endive and keep chilled.
5. When ready to serve, toss with honey, olive oil, juice of half a lemon and chives.

Banana Cream Pie in Phyllo Crust
Yield: 4 servings

Ingredients:
Pastry Cream
1 cup milk
2 Tbs corn starch
6 Tbs sugar
1 Tbs vanilla extract
1 egg
1 cup cold whipped cream

Method:

1. Mix cornstarch and sugar with 4 TBS of the milk.
   
2. Add egg, whisk into above mixture.
   
3. Add vanilla extract to remaining milk; bring to a boil over medium heat.
   
4. Take half of hot liquid, pour over cornstarch mixture and stir.
   
5. Then pour cornstarch/hot milk mixture back into the pan with the rest of the warm milk and place over medium heat until it comes to a light boil.
   
6. Remove from heat; set aside in refrigerator to cool
   
7. When cool, add cup of whipped cream (whisk in machine or by hand)

Ingredients:
Half-stick butter, melted
5 sheets phyllo dough
4 Tbs sugar

Method:

1. Melt butter
2. Lay out phyllo layers. TIP: Sandwich phyllo dough between two sheets of parchment paper. Ring a wet towel over parchment to keep dough moist. Pull back parchment paper and paint dough with melted butter. Sprinkle sugar over the dough.
3. Repeat above with each sheet, laying the phyllo sheets on top of each other.
4. Cut into 4 rectangles.
5. Place phyllo inside ramekins, and bake at 325 degrees till golden (usually 10-15 minutes). TIP: place a scunched up piece of parchment paper inside phyllo cup to help it hold its shape.
6. Remove cups from oven and let cool.

Ingredients:
1 cup sugar
half cup water
half cup cream
2 Tbs butter
2 bananas (peeled and sliced)

Method:

1. Mix sugar with the water and boil until the mixture is a light caramel color.
   
2. Add cream (be careful as it may splatter).
   
3. Add butter and stir.
   
4. Allow to cool.
   
5. Add two bananas to mixture.