Holiday Recipes from Michael Symon
2 Comments | Written on December 3, 2010 at 5:00 am , by Kristina Vanni
This Christmas anyone can “Cook Like an Iron Chef” thanks to the help of Michael Symon! This week, I had the awesome opportunity to chat live with Chef Symon and learn some of his expert tips and recipes for the holidays. I even had the chance to ask a few questions directly from our readers, submitted through our Facebook page. Best part is, the whole thing was caught on tape. Check it out!
Isn’t he great?! I seriously can’t wait to try the braised pork recipe we discussed. Chocolate is a favorite holiday ingredient that many people do not typically consider pairing with pork, but Chef Symon’s recipe shows that pork’s versatility enhances almost any holiday ingredient. He also offered a great tip for this dish. “When browning meat, use the bacon drippings from breakfast instead of oil. It gives the meat a tasty, crunchy exterior and creates even deeper flavors.” Mmm…I can imagine it now…
CIDER AND BEER BRAISED PORK WITH CHOCOLATE MOLE
1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast),
exterior fat removed and cut into 1-inch cubes
1/2 teaspoon salt
3 tablespoons canola OR olive oil
1 small onion, finely chopped
1/2 cup slivered almonds
1 large jalapeño chile, seeds removed and minced
1 clove garlic, minced
2 teaspoons whole coriander seed
2 teaspoons cumin seed
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
16 ounces lager beer (2 cups)
2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate)
3 ounces grated or very finely chopped Mexican chocolate*
3 limes, juiced and zested
6 cups hot cooked rice
Pat pork cubes dry with paper towels; season with salt. Heat 2 tablespoons of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent.
Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
Serves 8 (3/4 cup pork mole plus 3/4 cup rice per serving).
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 teaspoon ground cinnamon and 3 drops almond extract.
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.
Nutritional Information per Serving: Calories: 530 Fat: 18g Saturated Fat: 4g Cholesterol: 75mg Sodium: 250mg Carbohydrates: 57g Protein: 30g Fiber: 3g
If you love this recipe, be sure to check Chef Symon’s other pork dishes for the holidays! You may have even seen him preparing them in the video!
Roasted Rack of Pork with Five Spice Pumpkin Puree – Coriander and cumin reinvigorate the classic combination of tender pork and robust pumpkin. Symon’s zesty cilantro salad provides another unexpected accompaniment to this holiday meal. Chef Symon Tip: “Put seasoning and rub on the meat the night before to allow the flavors to penetrate the meat and make your pork even more flavorful and juicy.”
Ginger-Crusted Pork Cutlets with Cinnamon-Orange-Cranberry Chutney and Wilted Arugula – Nothing reflects the spirit of the holidays more than the sweet and tart flavors of cinnamon and cranberry. The color, texture and taste of the ginger crust could make this a new family favorite. Chef Symon Tip: “Chutney is a perfect pairing with breaded cutlets and both reheat nicely for a quick weeknight meal full of holiday flavor.”
Categories:
Better Recipes, Celebrations and Parties, Dinner Tonight, Holidays | Tags: Christmas Dinner Recipes, Christmas Recipes, Main Dishes, Mexican Dishes, Mexican Recipes, Pork Recipes
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2 Responses to “Holiday Recipes from Michael Symon”
[...] This post was mentioned on Twitter by KristinaVanni, Better Recipes, Better Recipes, Roy BROPHY, The Other White Meat and others. The Other White Meat said: Love it! RT @BetterRecipes: Interview with @chefsymon and a few of his @allaboutpork recipes for the holidays! http://su.pr/1bMeEh [...]
[...] you are a fan of Chef Symon, check out my recent interview with him for Better Recipes! Lots of great pork recipes from him as [...]