He is seen regularly on ABC’s “The Chew” and Food Network’s “Iron Chef America.” Now, Michael comes to SIDEWALKS to discuss cookware, book “Carnivore” and his TV shows.
Video Content: Michael Symon (2012):
SIDEWALKS host Cindy Rhodes interviews the chef / TV host / author about his latest cookbook “Michael Symon’s Carnivore” and appearing on both “The Chew” and “Iron Chef America” Additionally, he tells home chefs what cookware and tools they need to cook like a chef.
Mini-Biography:
Born in Cleveland, Ohio, celebrity chef Michael Symon grew up in a Greek and Sicilian family. In 2008, he won season 1 of “The Next Iron Chef,” which led to judging season three of that cooking series and competing on “Iron Chef America.” Additionally, Symon is seen daily on the ABC daytime series, “The Chew.” Other shows he has appeared on include “The Melting Pot,” “Food Feuds,” “The Best Thing I Ever Ate,” and “Cook Like an Iron Chef.” Symon, who owns restaurants Lola, Lolita, The B Spot, and Michael Symon’s Roast, authored the book “Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen,” as well as contributes to many magazines and periodicals, such as “Bon Appétit,” “Esquire,” and ”Gourmet.” In 1998, he was named Best New Chef by “Food & Wine” magazine and The James Beard Foundation Award for Best Chef Great Lakes.
Recipes:
The following recipes, including the ones he prepared during the SIDEWALKS interview, are courtesy of Michael Symon:
Grilled Lamb Chops with Lavender Salt
Serves 8
24 domestic lamb chops, Frenched
½ cup flaky sea salt
2 tablespoons dried lavender
Olive oil
Rub the dried lavender between your fingers to release the oils. Add it to the salt, mix to combine, and set aside. If you want to make extra to save, go ahead; it holds up great. Also, if you prefer rosemary, thyme or Greek oregano, feel free to substitute (though lavender is my favorite).
Allow the chops to come to room temperature before grilling. Prepare and heat the grill to medium-high. Brush the chops with olive oil and place on the grill. Cook until medium-rare, about 2 to 3 minutes per side. When done, remove the chops from the grill, sprinkle both sides with lavender salt, and pass out to appreciative family and friends.
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Grapefruit Salad
Serves 6
2 grapefruits, segmented
1 cup Greek feta, crumbled
¼ cup kalamata olives, pitted
2 cups flat-leaf parsley leaves
2 lemons, juice and zest
2 ounces extra virgin olive oil
Combine the grapefruit segments, feta, olives and parsley leaves. In a separate bowl, whisk together the lemon juice, zest and olive oil. Pour vinaigrette over the grapefruit mixture and gently toss to combine.
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Braised Pork Shanks with Shaved Brussels Sprouts
Serves 6 to 8
6 pork shanks
Brine
1 gallon water
1 cup kosher salt
½ cup sugar
1 head garlic, halved
2 sprigs fresh rosemary
1 tablespoon black peppercorns
1 tablespoon coriander
1 bay leaf
Braise
Canola oil
Flour for dredging
3 cups celery, roughly chopped
2 cups carrot, roughly chopped
3 cups Spanish onion, roughly chopped
3 cloves garlic, smashed
2 cups white wine
2 cups apple cider
1 sprig rosemary
Small bundle of thyme
16 cups chicken stock
In a large non-reactive pot, combine all the brine ingredients and bring to a simmer. Whisk until the salt and sugar are completely dissolved. Remove from heat and let cool. In a container large enough to hold the shanks, completely submerge them in the cooled brine. Weigh down the shanks with a heavy plate if necessary to keep them fully submerged. Refrigerate overnight.
The next day, preheat oven to 300 degrees. Remove the shanks from the brine, discarding the liquid. Heat a large Dutch oven over medium-high heat. Pour in enough canola oil to completely coat the bottom of the pot. Dredge the shanks in flour, shaking off any excess. In batches, begin browning the shanks, cooking a few minutes on each side. When browned, transfer the shanks to a plate and begin browning the next batch.
Pour off all but 2 or 3 tablespoons of fat from the pot. Add the celery, carrot, onion and garlic cloves along with a large pinch of salt. Cook the vegetables until tender, about 7 minutes. Add the rosemary and thyme and cook for another minute. Deglaze the pot with the white wine and reduce by three quarters. Add the apple cider and reduce by half. Add the chicken stock and bring the braising liquid up to a simmer. Taste and adjust for seasoning.
Return the shanks to the pot, cover, and place in the oven until the meat is tender, about 4 to 5 hours. Move the shanks from the braising pot to another pot. Strain the braising liquid into the pot with the shanks and allow to cool. Refrigerate overnight.
To serve, reheat the shanks in the liquid. Place the shanks on a platter, spoon over some sauce, and garnish with Shaved Brussels Sprouts.
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Shaved Brussels Sprouts
Serves 6 to 8
1 shallot, minced
1 garlic clove, minced
2 tablespoons caraway seeds, toasted
1 tablespoon grainy mustard
¼ cup cider vinegar
½ cup extra-virgin olive oil
Kosher salt
1 pound Brussels sprouts, shaved paper thin
Whisk together the shallot, garlic, caraway seeds, mustard, vinegar and olive oil. Season with salt to taste.
Toss the shaved sprouts with the dressing to coat. Serve immediately.
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Prime Rib with Horseradish Beets and Braised Cabbage
Serves 6
1 4-bone prime rib, bones and excess fat removed and saved
4 teaspoons kosher salt
4 sprigs rosemary
4 cloves garlic, unpeeled and smashed
Freshly ground black pepper
¼ pound arugula
2 teaspoons extra virgin olive oil
2 cups Horseradish Beets (below)
Season the roast liberally with salt and freshly ground black pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to bring it room temperature.
Preheat oven to 400 degrees.
Place the reserved ribs in a roasting pan bowed-side up. Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings until they start to render, about 30 minutes.
Remove the pan from the oven, place rosemary sprigs on top of the bones, and then the prime rib on top of the rosemary. The ribs will be acting as the roasting rack. Place the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return pan to the oven.
Cook for 30 minutes and then baste the roast again. Reduce heat to 350 degrees and cook until the meat is medium-rare (internal temperature of 125 to 130 degrees), about an hour and 15 minutes. Keep basting the roast every half hour until it is done. Keep in mind that the roast will continue to cook while resting.
Remove the roast from the oven and place it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to desired thickness and garnish with arugula, olive oil and Horseradish Beets.
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Horseradish Beets
Serves 8
4 large golden beets, coarsely grated
1 cup fresh horseradish, finely grated
2 ounces sherry vinegar (¼ cup)
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
Juice and zest of 1 orange
2 tablespoons honey
Large pinch of Kosher salt
Peel the beets and horseradish. Using the coarse side of a box grater, grate the beets into a nonreactive bowl. Using the fine portion of a box grater, grate the horseradish into the bowl with the beets. Add the remaining ingredients and mix thoroughly. Cover with plastic wrap and refrigerate overnight.
Remove from the fridge and place in a strainer to remove excess liquid.
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Braised Cabbage
Serves 6
1 cup diced bacon
2 heads Savoy cabbage, thinly sliced
1 yellow onion, thinly sliced
2 tablespoons cider vinegar
12 ounces IPA-style beer
2 tablespoons brown mustard
2 tablespoons chopped flat-leaf parsley
½ cup chopped chives
Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, about 3 to 5 minutes. Add the cabbage and beer along with another large pinch of salt, cover and cook until the cabbage is wilted but still slightly crisp. Stir in the mustard and vinegar and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
Remove the cabbage from the heat and stir in the parsley and chives.
Interview Credits:
Recorded: November 30, 2012
Host / Segment Producer: Cindy Rhodes
Videographer (for Cindy Rhodes): Ray Alvarado
Editor: Richard R. Lee
Special Thanks To: Calphalon, A-1 Broadcast