9:00am
Happy Gilmore (1996)
11:00am
Tommy Boy (1995)
1:30pm
Happy Gilmore (1996)
3:30pm
Cops O: That's My Grill
5:30pm
Jail: Las Vegas
8:00pm
Cops O: Front Door Felony
9:00pm
Lip Sync Battle: Anna Kendrick vs. John Krasinski
9:30pm
Lip Sync Battle: Alison Brie vs. Will Arnett
10:00pm
Lip Sync Battle: Josh Gad vs. Kaley Cuoco
10:30pm
Lip Sync Battle: Andy Cohen vs. Willie Geist
11:00pm
Cops O: Front Door Felony
1:00am
1:30am
2:00am
2:30am
3:00am
3:30am
9:00am
Xtreme Off Road: Skinning the Buckin’ Bronco
9:30am
Engine Power: Cadillac LSA 427 Stroker Part 2
10:30am
Detroit Muscle: ’66 Mustang Suspension Overhaul

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