9:00am
Gangland: Sin City
10:00am
Gangland: Vendetta of Blood
11:00am
Gangland: Hustle or Die
12:00pm
Gangland: Better Off Dead
1:00pm
Gangland: Deadly Triangle
2:00pm
Gangsters: America’s Most Evil : The Mayor of Harlem: Alberto "Alpo" Martinez
12:00am
Cops O: That's My Grill
1:00am
1:30am
2:00am
2:30am
3:00am
World's Wildest Police Videos: I Ram You
5:00am
Cops O: The Runaways
5:00am
Cops O: Perfume Takedown
5:00am
Cops O: Batter Up
5:00am
Cops O: Mohawked Cleaning Service
5:00am
Paid Programming - Cont
5:00am
Paid Program (30)
5:00am
Paid Program (30)
9:00am
Walking Tall (2004)
11:00am
XXX (2002)
2:00pm
Cops O: Crash Landing
2:30pm
Cops O: That's My Grill
5:30pm
Jail: Big Texas
8:00pm
Cops O: Heat of the Moment
8:30pm
Cops O: Crash Landing

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,591

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.

Most Liked Videos This Week

THE DAILY FOUR