Now you can whip up these great holiday recipes in the privacy of your own home, thanks to Michael Symon.
You saw the great Iron Chef Michael Symon show Matt Bean how quickly and easily you can make some great dishes. Here are the detailed recipes so that you can impress everyone at your parties. Just remember, chicks dig fennel.
Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress
Recipe courtesy of Michael Symon
3 oranges 1 tablespoon coarsely chopped fennel fronds
1 garlic clove, minced 2 tablespoons coarsely chopped fresh dill
1 shallot, thinly sliced, soaked in cold Freshly ground black pepper
water for 10 minutes and drained ¼ teaspoon ground coriander
¼ teaspoon kosher salt 2 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon 1 cup loosely packed watercress
2 small or 1 large fennel bulb, core
Grate the zest of one of the oranges and reserve. Segment all three oranges and reserve their juice.
In a large bowl combine the garlic, shallot, salt, lemon zest and juice and the orange zest and juice (reserve the segments for now) and whisk to combine. Add the shaved fennel, fennel fronds and dill and toss them in the juices. Add the orange segments, a few grinds of black pepper, the coriander, extra-virgin olive oil and watercress. Toss gently and divide the salad among four plates. Spoon additional dressing from the bottom of the bowl over each portion.
Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula
Recipe by Michael Symon
Ginger-Crusted Pork Cutlets
8 3-ounce pork cutlets, cut 1/8-inch thick
1 cup fine ginger cookie crumbs*
2 tablespoons milk
1/4 cup all-purpose flour
1/4 cup canola oil
If necessary, using the flat side of a meat mallet, lightly pound pork cutlets to 1/8 inch thickness. Pat pork dry with paper towel. Set pork aside.
Whisk egg and milk together in shallow bowl or pie plate. Place cookie crumbs and flour into separate shallow bowls or pie plates.
Arrange bowls in the order of flour, egg mixture and cookie curmbs Douse cutlets in flour, shaking off any excess. Then dip the floured cutlets into the egg mixture, allowing extra to drip off. Finally, dip in ginger cookie crumbs, shaking off excess.
Heat 2 tablespoons of the oil over medium-high heat in large skillet. Add half of the cutlets; cook for 1 1/2 to 2 minutes on each side or just until golden and pork is no longer pink in center. Transfer to a platter or plate lined with paper towels. Cook remaining cutlets in remaining 2 tablespoons oil; transfer to the platter or plate.
* To make cookie crumbs, break cookies and place in food processor container. Cover; process until finely ground.
Cinnamon Orange-Cranberry Chutney
1 1/2 cups fresh OR frozen whole cranberries
1 1/2 cups orange juice
1/4 teaspoon ground cinnamon
3 tablespoons red wine vinegar
1 small shallot, minced
1 clove garlic, minced
1 tablespoons finely chopped fresh chives
5 teaspoons honey
Zest of 1 lime (2 teaspoons)
1/8 teaspoon salt
Pinch freshly ground black pepper
Combine cranberries, orange juice, cinnamon, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 minutes or just until liquid has evaporated.
Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
Serves 8 (about 4 to 5 teaspoons per serving).
2 cups baby arugula
1 1/2 teaspoons extra-virgin olive oil
Place arugula in small bowl; drizzle with oil. Gently toss until evenly coated.
Place pork cutlets on plates and top with chutney. Garnish with Wilted Arugula.
Ease of Preparation: Easy to Moderate
Yield: 8 servings
Prep time: 31 minutes (pork:10 min.; chutney: 18 min.; arugula: 3 min.)
Cook time: 26 minutes (pork: 6 min.; chutney 20 min.)