Tuesday, May 15, 2012

Recipes for you direct from The Chew

The folks at The Chew are kicking off summer with some grilling recipes and tips from Michael Symon and they offered a few recipes for me to publish here.

Can't argue with that, huh?

I've been a big fan of Symon's for a while. He seems like such a normal guy, and his giggle makes me laugh. And his recipes make sense. These in particular are family-style recipes rather than fancy-plated dishes. I like that, too.

I haven't tried any of these (yet) but they looked pretty good, so I figured I'd publish all three and let you have some fun with them.

Michael Symon says that his wife would tell you that the best thing he makes is fried chicken. "I could beat anyone in a fried chicken contest," he said. But the barbecue pork butt is his personal favorite - the one thing he'd want if he was stranded on a desert island.

And it's hard to argue with flank steak.

Crispy Lime Cilantro Chicken Wings with Sriracha
Recipe by Michael Symon, Courtesy of The Chew on ABC

3 Lb Chicken Wings
4 Cups Duck Fat
1/2 Cup Cilantro Leaves
2 Jalapenos (thinly sliced)
1 Tbsp Kosher Salt
1 Tsp Sugar
1 Tbsp Smoked Paprika
2 Limes (Juiced)
1/2 Cup Extra Virgin Olive Oil
Wing Sauce:
 1/2 Cup Sriracha
1 Tbsp Apple Cider Vinegar
2 Tbsp Honey (or more if desired)
3 Tbsp Unsalted Butter
1 Lime Zest
1/2 Tsp Salt
Combine the kosher salt, sugar, paprika, lime juice, and extra virgin olive oil. Add the chicken wings and toss to coat. Place the wings in a gallon sized bag and marinate for 1-2 hours.

Place a cast iron pan over medium high heat and add 4 c of duck fat. Using a deep fry thermometer to monitor the temperature, allow the fat to heat to 320 degrees. Preheat your oven to 350.

After the wings have marinated, spread them out on a baking tray, with any liquid remaining from the marinade, and bake for 15-20 minutes until just about cooked through. Remove from the oven and let cool slightly.

In the meantime, make the wing sauce by placing a medium saucepan over medium heat. Add all of the ingredients and whisk occasionally until the butter has melted then taste and season with salt, and more honey if desired. Set aside until ready to use.

When your fat is hot (360F), add the wings, deep frying until golden and crispy. Remove them onto some paper towels and season them with salt. Place them in a bowl; pour the sauce over the top, then mix to evenly coat all of the wings. Add in the cilantro leaves, tossing one more time.

Serve with your favorite accompaniments (Michael served with lime wedges and sliced jalapenos).

Michael Symon's Flank Steak with Grilled Potatoes and Arugula 
Recipe by Michael Symon, Courtesy of The Chew on ABC

1 1/2 - 2 Lb flank steak
2 Lb baby potatoes (Yukon or redskin)
6 cups arugula 1/2 shallot (thinly sliced)
2 tablespoons olive oil plus more for drizzling
For the Marinade: 
1/2 cup soy sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic (crushed and roughly chopped)
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/4 teaspoon chili flake
1 small bundle fresh thyme or 1 teaspoon dried thyme
For the Vinaigrette: 
1/2 cup freshly squeezed lemon juice
2 tablespoons whole grain mustard
1 clove garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper

Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.

Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.

Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.

Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.

Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.

When the flank steak is done, place it on a cutting board to rest for 5 minutes.

As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.

Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula.

Michael Symon's Pulled Pork Butt BBQ with C-Town BBQ Sauce
Recipe by Michael Symon, Courtesy of The Chew on ABC

For the Butt:
1 Bone-in Pork Butt (about 5 pounds)
2 tablespoons Kosher Salt
2 teaspoons Cracked Black Pepper
2 teaspoons Coriander (toasted and ground)
1 teaspoon Cumin (toasted and ground)
1/2 teaspoon Garlic Powder
Habanero Glaze:
1 Gallon Fresh-squeezed Orange Juice
4 oz Fresh-squeezed Lime Juice
1 Habanero (whole)
1 cup Brown Sugar
C-Town BBQ Sauce:
1 tablespoon Olive Oil
1 cup Onion (minced)
1 tablespoon Coriander Seed
1 teaspoon Cumin Seed
1 cup Brown Sugar
1 cup Cider Vinegar
1 cup Sherry Vinegar
1 3-oz Can Chipotle Adobo (pureed til smooth)
2 cups Ballpark Mustard
1 Garlic clove
Pinch of Salt

For the Butt: 
Combine spice ingredients and rub all over the outside of the pork. Refrigerate overnight.

To make the Glaze:
Place all habanero glaze ingredients in a non-reactive pan over medium-high heat and cook until reduced by half. This will take about an hour.

Preheat oven to 225F.

Mark pork on grill. Once the pork has been grilled slightly put in oven. Cook for 6 hours, brushing with glaze every 45 minutes. Pork should reach an internal temperature of 170 degrees.

When the pork reaches proper temperature, remove it from the oven and let rest for about 30 minutes. Using two forks, shred the meat into long, thin strands and toss with C-Town BBQ Sauce. Pile the pulled pork onto soft buns and top with slaw, some sweet pickles and enjoy.

For the C-Town BBQ Sauce: 
Sweat onions and garlic over low heat for 1 minute with a pinch of salt in olive oil.

Add coriander and cumin seeds and let them bloom for additional minute. Add sugar and melt. Add vinegar and reduce over medium heat for 10 minutes by about 1/4. Remove from heat and stir in chipotle and mustard.