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Michael Symon's Carnivore: 120 Recipes for Meat Lovers Hardcover – Oct 16 2012
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About the Author
MICHAEL SYMON is a cohost of ABC’s The Chew, an Iron Chef on Food Network’s Iron Chef America, and the host of Cooking Channel’s Symon’s Suppers and Cook Like an Iron Chef. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita in Cleveland, Ohio; three B Spot burger restaurants outside Cleveland; and Roast in Detroit, Michigan. Visit him at www.SymonSays.typepad.com.
Excerpt. © Reprinted by permission. All rights reserved.
Pot Roast with Carrots, Shallots, Mint & Lemon
Serves 6 to 8
On a blustery winter day in Cleveland, nothing gets my family and friends around the kitchen table faster than a flavorful pot roast. This is the ultimate comfort food, and as it slowly simmers away on the stove, intoxicating aromas fill the entire house. I love to serve this dish on a big platter garnished with all the melted carrots and shallots from the pot. I finish it with lemon zest and mint leaves to brighten it up and cut through the roast’s rich goodness. Try this dish and I’m sure it will become a cold-weather staple in your home like it has in mine.
1 (5-pound) chuck blade roast, silver skin removed
1 pound slab bacon, cut into large dice
8 medium carrots, peeled and cut into 2-inch pieces
20 shallots, peeled
5 garlic cloves, smashed and peeled
2 teaspoons coriander seeds
2 bay leaves, fresh or dried
2 cups apple cider
4 (12-ounce) bottles of wheat beer
10 sprigs fresh thyme
About 2 quarts chicken broth, preferably homemade (page 163)
1 cup fresh mint leaves, torn
Grated zest of 2 lemons
1. Season the roast liberally with 2 tablespoons salt and refrigerate overnight.
2. An hour before cooking, remove the roast from the fridge.
3. Preheat the oven to 350°F.
4. In a large Dutch oven, cook the bacon over medium heat until slightly crispy. Remove the bacon and set aside, leaving the drippings in the pan. Dry the roast with a paper towel and begin to brown it in the bacon fat for 2 minutes per side. When browned on all sides, remove the meat and set aside.
5. Add to the pot the carrots, shallots, garlic, and a pinch of salt and cook until the vegetables begin to caramelize, about 4 minutes. Add the coriander and bay leaves and cook for another minute. Deglaze the pot with the apple cider, scraping up the browned bits on the bottom of the pot with a wooden spoon. This gives the dish more depth and richness. Add the beer and thyme and bring to a simmer.
6. Return the roast to the pot along with the cooked bacon and enough broth to cover the meat. The braising liquid will reduce considerably while in the oven. Cover the pot and put in the oven. Cook until the meat is tender, 3 to 4 hours, basting every hour. Remove from the oven and skim off the excess fat.
7. Carefully move the roast to a large platter. Spoon the vegetables and sauce on top, discard the bay leaves and thyme, and garnish with the mint and lemon zest.
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Top Customer Reviews
All the recipes look good
Most Helpful Customer Reviews on Amazon.com (beta)
I am really enjoying the book and the layout of it. It is broken down by the different meats: Beef, Pork, Lamb & Goat, Poultry, Game, and a section on side dishes to accompany the various meat dishes. I was especially pleased to find the game section, as venison is one of my favorite meats. At the start of each section there is a guide for selecting the meat, and then a guide to proper cooking temperatures (safety first!). It's great that these are included, as they speak to cooks of all backgrounds, especially those that may not be as familiar cooking a particular type of meat.
The recipes are great (I have tried two so far, but read ALL of them), and I have recommended it to at least 3 friends already in the few short days I have had it.
Michael Symon really knows how to present food in an approachable way offering solid tips on selecting and preparing quality meats. He has a genuine respect for quality ingredients and encourages getting to know your local meat purveryor and the folks at your local farmer's market.
The flavors in each recipe are well balanced and it's easy to see why he has earned the title of Iron Chef. I love how the cookbook is laid out by meat category and, like the previous reviewer, enjoyed reading through the entire cookbook and taking in the wonderful photos of prepared dishes. This will be our "go to" cookbook for weeknight meals as well as special occasions and relaxed weekend cooking.
So far, I have only made a few of the recipes, but what recipes they are!
-- The Pan-Roasted Sirloin with Chanterelles and Soy was easy and massively flavorful, and I have also made it with a mix of different, less expensive mushrooms than chanterelles with equally good results.
-- The Brick-Grilled Chicken was equally easy and so delicious that my husband refuses to order chicken in restaurants anymore since he'd rather have this one. Since it's currently not outdoor grilling season where I live, I made the chicken in a grill pan and can't imagine that it could have turned out any better. Wonderful flavor with the crispiest skin I've ever managed to get on a chicken. So, so good.
-- There's a recipe for wings with a delicious dipping sauce that can go with so many other things. I didn't make the wings, only the sauce which is simply equal parts sriracha sauce and honey is just too easy to be so good... but it is.
-- One disappointment was the Lamb Bolognese. Not that it wasn't good. It was as good as any truly good, rich Bolognese sauce, but it did not go beyond that in the way that I have come to expect from Symon. I would say that it's on par with Ina Garten's sinful Bolognese, only without the cup of cream (and attendant calories - Yikes!) she puts in hers. Another thing I should mention is that I used half lamb/half beef in the recipe instead of all lamb, because my family finds ground lamb dishes to be a bit too strong-tasting. Otherwise, I followed the recipe exactly as written.
In addition to the carnivorous selections, there is also a section on Sides that includes a variety of recipes for vegetables, salads, pasta, polenta, tortillas and condiments.
This book is beautifully designed and filled with gorgeous full-page color photographs, including those of most of the finished dishes. The recipes are not for utter beginners in that directions assume some knowledge of cooking and are not elementarily step-by-step. Neither is the book for engineers or other perfectionists who prefer to have very specific instructions and amounts of food given in weight, rather than "6 chicken thighs" or "2 racks of lamb" as Symon does on occasion. While that attention to detail is necessary in a baking cookbook, it is not as crucial here, where the quality of ingredients and a watchful eye toward "doneness" are what make the difference.
To be realistic, there are a number of recipes that I don't think I will ever make: Liverwurst, Head Cheese, Tripe (which, to my taste, I don't think even Michael Symon can redeem), Veal Hearts and some of the game, like elk, which I've never seen in any of my markets (but which I might be tempted to order over the internet because the recipe sounds so darn good). But I will try tackling some of the sausages, the homemade bacon, and some other things that I have not attempted before simply because Symon makes me trust that the outcome will be worth the effort.
As a side note: I generally don't judge cookbooks by how many recipes I think I will make. I judge them on how good those are that I do make, and whether or not I will make them again. And I will most certainly make these recipes again and again and again and again.