10:00am
Gangland: From Girl to Gangster
11:00am
Gangland: Gangster, Inc.
12:00pm
Gangland: You Rat, You Die
1:00pm
Gangland: Sin City
2:00pm
Gangland: Army of Hate
3:00pm
Gangland: Street Law
5:30pm
6:30pm
11:30pm
12:00am
World's Wildest Police Videos: Speedboat Chase
1:00am
World's Wildest Police Videos: Road Block Crash
11:30am
12:00pm
Cops: Wrong Place, Wrong Time
12:30pm
1:00pm
Cops: We Run the Show
2:30pm
3:00pm
Cops: Doggie Paddle
3:30pm
5:00pm
8:00pm
Cops: Mohawked Cleaning Service
8:30pm
Cops: Hands Off the Junk

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,543

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

SPIKE on facebook