10:00am
Gangland: Root of All Evil
11:00am
Gangland: Dog Fights
12:00pm
Gangland: Blood Oath
1:00pm
Gangland: Basic Training
2:00pm
Gangland: Clash of the Crips
3:00pm
Gangland: All Hell Breaks Loose
4:00pm
Gangland: Capitol Killers
5:00pm
Gangland: Stone to the Bone
6:00pm
Gangland: From Girl to Gangster
10:00pm
Cops: Blood and Scars, Bro!
10:30pm
Cops: Tazed and Confused
11:00pm
Birth of a Rivalry: Curran/Pitbull 1
12:00am
The Fifth Element (1997): Fifth Element, The (1997)
3:00am
3:30am
10:00am
Men in Black (1997)
12:30pm
Raiders of the Lost Ark (1981)
3:12pm
Indiana Jones and The Temple of Doom (1984)
6:07pm
Indiana Jones and The Last Crusade (1989)
9:10pm
Indiana Jones and The Kingdom of the Crystal Skull (2008)

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,547

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

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