Michael Symon's Carnivore: 120 Recipes for Meat Lovers [NOOK Book]

Overview

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 ...
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Michael Symon's Carnivore: 120 Recipes for Meat Lovers

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Overview

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.
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Editorial Reviews

From Barnes & Noble

Television celebrity chef and restaurateur Michael Symon cooks with soul and with meat. Even the briefest online browse of his six Midwestern restaurants confirms his claim that his favorite cuisine is "meat-centric." This comprehensive cutting-board companion, however, enables readers to emulate his non-vegetarian passion with their added benefit of decades of his cooking experience. With its 120 detailed recipes for steaks, wings, chops, and other cuts, Michael Symon's Carnivore is the specialty cookbook for which meat lovers have been yearning. Its expertise begins at the meat counter and proceeds to every stage of preparation, cooking, and presentation of beef, pork, lamb, goat, poultry, and game. Bite in; you know you will enjoy it.

Library Journal
James Beard Award-winning chef Symon owns several acclaimed restaurants in the Midwest and is an Iron Chef of Food Network's Iron Chef America. His second cookbook has meat-centric chapters ("Beef," "Pork," "Lamb and Goat," "Poultry," and "Game") that contain shopping advice and suggested cooking methods for individual cuts. Complimentary sides including Tomato Salad with Red Onion and Dill are secondary to such globally influenced mains as Smoked Pork Butt with Habanero Glaze and Goat Ragu with Pappardelle. VERDICT Symon fans and readers who liked Rick Tramonto's Steak with Friends will enjoy these hearty meat dishes. The recipes pose few shopping challenges, but they demand a sizable equipment inventory.
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Product Details

  • ISBN-13: 9780770433420
  • Publisher: Clarkson Potter/Ten Speed/Harmony
  • Publication date: 10/16/2012
  • Sold by: Random House
  • Format: eBook
  • Pages: 256
  • Sales rank: 355,548
  • File size: 38 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Michael Symon
MICHAEL SYMON is a cohost of ABC’s The Chew, an Iron Chef on Food Network’s Iron Chef America, and the host of Cooking Channel’s Symon’s Suppers and Cook Like an Iron Chef. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita in Cleveland, Ohio; three B Spot burger restaurants outside Cleveland; and Roast in Detroit, Michigan. Visit him at www.SymonSays.typepad.com.
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Read an Excerpt

Pot Roast with Carrots, Shallots, Mint & Lemon

Serves 6 to 8

On a blustery winter day in Cleveland, nothing gets my family and friends around the kitchen table faster than a flavorful pot roast. This is the ultimate comfort food, and as it slowly simmers away on the stove, intoxicating aromas fill the entire house. I love to serve this dish on a big platter garnished with all the melted carrots and shallots from the pot. I finish it with lemon zest and mint leaves to brighten it up and cut through the roast’s rich goodness. Try this dish and I’m sure it will become a cold-weather staple in your home like it has in mine.

1 (5-pound) chuck blade roast, silver skin removed

Kosher salt

1 pound slab bacon, cut into large dice

8 medium carrots, peeled and cut into 2-inch pieces

20 shallots, peeled

5 garlic cloves, smashed and peeled

2 teaspoons coriander seeds

2 bay leaves, fresh or dried

2 cups apple cider

4 (12-ounce) bottles of wheat beer

10 sprigs fresh thyme

About 2 quarts chicken broth, preferably homemade (page 163)

1 cup fresh mint leaves, torn

Grated zest of 2 lemons

1. Season the roast liberally with 2 tablespoons salt and refrigerate overnight.

2. An hour before cooking, remove the roast from the fridge.

3. Preheat the oven to 350°F.

4. In a large Dutch oven, cook the bacon over medium heat until slightly crispy. Remove the bacon and set aside, leaving the drippings in the pan. Dry the roast with a paper towel and begin to brown it in the bacon fat for 2 minutes per side. When browned on all sides, remove the meat and set aside.

5. Add to the pot the carrots, shallots, garlic, and a pinch of salt and cook until the vegetables begin to caramelize, about 4 minutes. Add the coriander and bay leaves and cook for another minute. Deglaze the pot with the apple cider, scraping up the browned bits on the bottom of the pot with a wooden spoon. This gives the dish more depth and richness. Add the beer and thyme and bring to a simmer.

6. Return the roast to the pot along with the cooked bacon and enough broth to cover the meat. The braising liquid will reduce considerably while in the oven. Cover the pot and put in the oven. Cook until the meat is tender, 3 to 4 hours, basting every hour. Remove from the oven and skim off the excess fat.

7. Carefully move the roast to a large platter. Spoon the vegetables and sauce on top, discard the bay leaves and thyme, and garnish with the mint and lemon zest.
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Customer Reviews

Average Rating 3.5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted December 4, 2012

    Very informative on how to shop and cook different cuts of meat.

    Very informative on how to shop and cook different cuts of meat. The side dished are very tasty as well! Recommend for anyone who wants to expand their knowledge of cooking meat the right way!

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted November 20, 2012

    Very impressive. Very highly recommend.

    On a scale of 1-10, I would rate Michael Symon's Carnivore a 20. I have "(N)oodles" of cookbooks, and Carnivore is my best and favorite. All cookbooks should be this well written. My highest compliments to Chef Symon.

    4 out of 4 people found this review helpful.

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    Posted October 19, 2012

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