9:00am
Armageddon (1998)
12:30pm
Star Trek (2009)
3:30pm
The Incredible Hulk (2008): Incredible Hulk, The (2008)
6:00pm
Iron Man 2 (2010)
9:00pm
Lip Sync Battle: Kevin Hart vs. Olivia Munn
9:30pm
Lip Sync Battle: Anne Hathaway vs. Emily Blunt
10:00pm
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10:32pm
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11:02pm
Lip Sync Battle: Stephen Merchant vs. Malin Akerman
11:31pm
Lip Sync Battle: Alison Brie vs. Will Arnett
12:01am
Lip Sync Battle: Josh Gad vs. Kaley Cuoco
12:30am
Lip Sync Battle: Jimmy Fallon vs. Dwayne Johnson
1:00am
Lip Sync Battle: Hayden Panettiere vs. Eva Longoria
1:30am
Lip Sync Battle: Nina Dobrev vs. Tim Tebow
2:00am
Lip Sync Battle: Derek Hough vs. Julianne Hough
2:30am
Lip Sync Battle: Iggy Azalea vs. Nick Young
3:00am
Lip Sync Battle: Victoria Justice vs. Gregg Sulkin
3:30am
Lip Sync Battle: Common vs. John Legend
9:00am
Gangland: Death in Dixie
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Gangland: Capitol Killers
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Gangland: Shoot to Kill
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Gangland: Root of All Evil
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Gangland: Sex, Money, Murder
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Gangsters: America’s Most Evil : The Mayor of Harlem: Alberto "Alpo" Martinez
3:00pm
Gangsters: America’s Most Evil : The Kingston Kingpin: Christopher "Dudus" Coke
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Jail: Las Vegas
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Cops O: That's My Grill

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,579

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

Serves 4

 

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

     removed, shaved

 

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.

THE DAILY FOUR