Michael Symon's Carnivore: 120 Recipes for Meat Lovers
Michael Symon, Douglas Trattner
Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.
Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook.
Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.
Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.
brown. In a stew, the meat is completely immersed in liquid and allowed to simmer uncovered in the pot until tender. Braises get basted throughout the process; stews are stirred. BRAISED VEAL SHORT RIBS Serves 8 to 10 I’m not sure why, but for some reason, beef is the reigning champion when it comes to short ribs. That’s fine with me because it makes veal short ribs all the more affordable. I love preparing this great version during the cooler months—and we have a few of those in
the broth until the rice is tender and the risotto is creamy. This should take about 15 minutes. When the rice is cooked through, pour the mixture into a bowl and put in the refrigerator to cool. 3 Remove the rice from the refrigerator and add the egg, egg yolk, Parmesan, and ½ teaspoon salt. It is easiest to form the arancini with damp hands, so keep a small bowl of water nearby. With damp hands, form balls of about 2 tablespoons of the rice mixture each. With your thumb, make an indentation in
attachment, mix in the wine, olive oil, and feta. Refrigerate until ready to use or for up to 2 days. 3 Stuff this sausage filling into a hog casing (see this page) and poach in simmering water or grill until the sausage reaches an internal temperature of 160°F; form into patties and pan-roast until browned and cooked through; or leave it loose to crumble into other recipes. TURKEY & SAGE SAUSAGE Makes 4 pounds If you are planning on making Smoked Turkey Breast, buy a whole turkey and
translucent and aromatic. Add the jalapeños and garlic and cook for about 2 minutes. Add the caraway seeds and sweet and smoked paprika and cook for 1minute. Add the tomato paste and cook, stirring, for 2 minutes. 3 Deglaze the pot with 1 cup water, scraping up the browned bits on the bottom of the pot with a wooden spoon. Return all of the browned meat to the pot. Add the beer, and bring to a simmer. Cook for 2 hours, occasionally skimming off the fat that rises to the top. 4 Add the potatoes
Watercress, Blue Cheese & Radish Salad, 1.1, photo Pan-Roasted Sirloin with Chanterelles & Soy Veal Sirloin Minute, photo, 1.2 Stew, Venison, 5.1, photo Stewed Tripe with Tomatoes & Olives, 1.1, photo Stewing meats Sweetbreads Crispy Lamb, Sicilian-Style Derek’s Swiss Chard & Chorizo, Orecchiette with Sherla’s Southern Greens, photo, 6.2 T Tabbouleh, Grapefruit Tacos, Braised Goat, photo, 3.2 Tartare, Beef, with Avocado & Uni Mousse Tenderloin, Pork, Grilled Thighs Chicken,