Recipes From Michael Symon's Carnivore by Michael Symon
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Transcript of Recipes From Michael Symon's Carnivore by Michael Symon
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7/31/2019 Recipes From Michael Symon's Carnivore by Michael Symon
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7/31/2019 Recipes From Michael Symon's Carnivore by Michael Symon
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http://itunes.apple.com/us/book/isbn9780307951786http://books.google.com/ebooks?as_brr=5&q=9780307951786http://www.indiebound.org/book/9780307951786http://www.barnesandnoble.com/w/michael-symons-carnivore-michael-symon/1111494163?ean=9780307951786&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.amazon.com/gp/product/0307951782?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307951782 -
7/31/2019 Recipes From Michael Symon's Carnivore by Michael Symon
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7/31/2019 Recipes From Michael Symon's Carnivore by Michael Symon
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CLARKSON POTTER/PUBLISHERS
NEW YORK
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Copyright 2012 by Michael Symon
Photographs copyright 2012 by Jennifer May
All rights reserved.
Published in the United States by Clarkson Potter/
Publishers, an imprint of the Crown Publishing Group, a
division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER with
colophon is a registered trademark of Random House, Inc.
Library of Congress
Cataloging-in-Publication Data
ISBN 978-0-30795178-6
Printed in TK
Design by Steven Attardo
10 9 8 7 6 5 4 3 2 1
First Edition
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BEEF
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PORK 6
PORK PIE
Pork pie is the perfect holiday dish. Not only is it delicious served hot out of the oven, but it is
every bit as good warm or even at room temperature. That means you can bake it before the
guests arrive, set it out when they do, and watch it vanish throughout the course of an evening. I
would also like to add that pork pie makes great leftovers, but mine never seems to make it that
long to know for certain.
1Put a large Dutch oven over medium heat. Add the bacon and cook until
crisp, about 3 minutes. Remove the bacon from the pot and set aside on a
plate. Add the ground pork to the pot drippings along with some salt and
pepper, and brown for about 3 minutes. Remove the pork from the pot and
set aside on the plate with the bacon.
2Add the celery, onions, and garlic and cook for 5 minutes. Deglaze the pot
with 1 cup water, scraping up the bits on the bottom with a wooden spoon.
Return the pork and bacon to the pot along with the potatoes, celery leaves,
parsley, savory, cinnamon, and cloves. Simmer for 20 minutes, or until all of
the liquid has evaporated.
3Preheat the oven to 400F.
4Meanwhile, roll out the chilled pie dough and prick all over with a fork.
Line two 8-inch pie plates with half of the dough and refrigerate for 15minutes.
5Fill the pie plates with the meat mixture. Cover both pies with the top
crusts, trimming and crimping the edges together to seal. Brush the tops
with the egg yolk mixture and season with salt and pepper. Cut several
steam vents in the center of each pie with a paring knife.
6Bake the pies for 45 minutes to an hour, until the crusts are golden brown
Let cool for at least 30 minutes before serving.
8 ounces slab bacon, cut
into medium dice
2 pounds ground pork
Kosher salt and freshly
ground black pepper
1 cup chopped celery
2 cups chopped red onions
2 garlic cloves, chopped
1 pound russet potatoes,
peeled and cut into large dice
12cup chopped celery leaves
12cup chopped fresh
flat-leaf parsley
1 tablespoon chopped
fresh savory
Pinch of ground cinnamon
Pinch of ground cloves
Pastry dough for 2 (8-inch)
double-crust pies, homemade
(page 00) or store-bought
1 large egg yolk beaten with
1 tablespoon milk
Serves
10 to12
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124 MICHAEL SYMONS CARNIVORE
SMOKED LAMB RIBS ON THE GRILL
WITH LEMON, OREGANO & HONEY
If you dont own a smoker, this is a great way to do ribs on the grill. I first saw this technique used
by Adam Perry Lang, who is not only a great barbecue chef but also a great all-around chef. In
fact, he knows more about meat than practically anybody Ive met. For this recipe I use lamb
spareribs, but the technique works just as well with pork ribs too, though cook times will vary.
Feel free to substitute your favorite barbecue sauce for the glaze.
1To prepare the ribs: Mix together the dried oregano, garlic salt, paprika,
coriander, pepper, and kosher salt. Moisten the ribs with the lemon juice
and then coat all sides with the rub, making sure to distribute it evenly.
2Set up your grill or smoker for indirect heat, meaning the ribs will not be
directly over the heat source. Using low heat and apple-wood chips, put theribs on the cool part of the grill, cover, and smoke for 1 hour.
3Meanwhile, whisk together the glaze ingredients.
4Arrange 2 of the lamb racks on a large piece of foil, overlapping them like
roof shingles. Pour one-third of the glaze on top of the ribs and seal tightly
in the foil, being careful not to tear it. Wrap in a second sheet of foil. Repeat
twice, using the remaining racks and glaze.
5Return the ribs to the grill and cook meat-side-down for 30 minutes overlow heat. Flip the foil bundles and continue cooking for 30 minutes. Remove
the ribs from the grill and let rest in the foil for 30 minutes.
6Meanwhile, increase the grill heat to medium-high. Cut the lemons in
half and grill flesh-side-down until nicely marked and slightly soft, 3 to
5 minutes.
7Remove the ribs from the foil, put on the hot grill meat-side-down, and
cook for 4 minutes. Flip and cook for 2 minutes. Remove the ribs from the
grill and garnish with the grilled lemons, sea salt, fresh oregano, and extra-
virgin olive oil.
RIBS
3 tablespoons dried oregano
3 tablespoons garlic salt
2 tablespoons smoked paprika
2 tablespoons coriander
seeds, toasted and ground
1 tablespoon freshly ground
black pepper
1 teaspoon kosher salt
6 racks lamb spareribs
Juice of 2 lemons
GLAZE
3 tablespoons honey
14cup red wine vinegar
2 garlic cloves, minced
1 cup minced red onion
3 lemons
Flaky sea salt, such as Cyprus
Flake or Maldon, for serving
3 tablespoons fresh oregano
leaves
3 tablespoons extra-virgin
olive oil
Serves
12
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234 MICHAEL SYMONS CARNIVORE
SICILIAN CAULIFLOWER
Oven-roasting cauliflower is one of those wildly simple but utterly transformative cooking
methods. This recipe goes a step further by turning roasted cauliflower into a complex salad with
myriad flavors and textures. This sweet, sour, and spicy side dish goes well with Smoky Grilled
Squab Breasts (page 186) or any game.
1Preheat the oven to 400F.
2Toss the cauliflower florets with 2 tablespoons of the olive oil and salt.
Spread them out on a baking sheet and roast until lightly golden brown,
about 20 minutes. Remove from the oven and set aside to cool.
3Meanwhile, plump the raisins in the Marsala.
4Whisk together the lemon and orange zests and juices, the anchovy, red
pepper flakes, cumin, and honey. Whisk in the remaining 6 tablespoons
olive oil.
5 In another bowl, combine the shallots, garlic, and a pinch of salt, and let
sit for 5 minutes.
6Toss together the cauliflower, raisins and Marsala, pine nuts, and capers.
Add the shallot mixture to the vinaigrette and pour over the cauliflower.
Stir in the parsley and serve.
1 head cauliflower,
cut into florets
8 tablespoons extra-virgin
olive oil
Kosher salt
12cup golden raisins
1 cup Marsala wine
Grated zest and juice
of 1 lemon
Grated zest and juice
of 1 orange
1 teaspoon minced white
anchovy
1 teaspoon red pepper flakes
1 teaspoon cumin seeds,
toasted
1 tablespoon honey
4 shallots, minced1 garlic clove, minced
12cup pine nuts, toasted
2 tablespoons capers, rinsed
2 tablespoons chopped fresh
flat-leaf parsley
Serves
4 to6
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http://itunes.apple.com/us/book/isbn9780307951786http://books.google.com/ebooks?as_brr=5&q=9780307951786http://www.indiebound.org/book/9780307951786http://www.barnesandnoble.com/w/michael-symons-carnivore-michael-symon/1111494163?ean=9780307951786&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.amazon.com/gp/product/0307951782?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307951782