Recipes From Michael Symon's Carnivore by Michael Symon

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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Recipes From Michael Symon's Carnivore by Michael Symon

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