9:00am
World's Wildest Police Videos: Alzheimer Crash
10:30am
The League of Extraordinary Gentlemen (2003): League of Extraordinary Gentlemen, The (2003)
1:00pm
Wrath of the Titans (2012)
3:30pm
The Dark Knight (2008): Dark Knight, The (2008)
7:00pm
The Dark Knight Rises (2012): Dark Knight Rises, The (2012)
11:00pm
Anthony Anderson: Lost at Comic-Con
12:00am
The Dark Knight Rises (2012): Dark Knight Rises, The (2012)
9:00am
My Cousin Vinny (1992)
12:00pm
Tommy Boy (1995)
2:30pm
I Am Chris Farley
4:30pm
Tommy Boy (1995)
7:00pm
The Longest Yard (2005): Longest Yard, The (2005)
10:00pm
The Longest Yard (2005): Longest Yard, The (2005)

Iron Chef Michael Symon's Recipes

by spike.com   December 20, 2010 at 3:51PM  |  Views: 1,585

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