5:00am
Paid Programming - Cont
5:00am
Paid Program (30)
5:00am
Paid Program (30)
9:00am
World's Wildest Police Videos: Worst Drivers & Stupidest Criminals Special Edition
10:00am
Shooter (2007)
1:00pm
The Fighter (2010): Fighter, The (2010)
4:00pm
The Town (2010): Town, The (2010)
7:00pm
Shooter (2007)
10:00pm
TIME: The Kalief Browder Story: The Witness
10:58pm
Book Of Eli (2010)
2:00am
Red Dawn (2012)
9:00am
World's Wildest Police Videos: Loopy Backwards Inside Out
10:00am
World's Wildest Police Videos: PIT Maneuver
11:00am
Cops O: Better Safe Than Sorry
11:30am
Cops O: Mixed Emotions
12:00pm
12:30pm
Cops O: One Headlight
1:00pm
Cops O: You Didn't Get Very Far
1:30pm
Jail: Las Vegas
2:00pm
Cops O: Get Off My Roof
2:30pm
Cops O: Out of Sight, Out of Mind
3:00pm
Cops O: Not My Crack
8:30pm
Cops O: Better Safe Than Sorry

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,604

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