Due to World Cup, U.S. Open coverage, changes made to FOX43, Antenna TV broadcasting schedules

Celebrity chef shares holiday recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Michael Symon has received just about every honor in cooking, including the James Beard Award, which is known as the academy award of cooking. You may also know him as the co-host of ‘The Chew’ and the fun-loving chef on the food network and the cooking channel. He joined us today and shared some of his favorite holiday recipes and cooking tips. For more information, follow these links: http://yourset.calphalon.com/?  http://michaelsymon.bigcartel.com/

Grilled Lamb Chops with Lavender Salt
Recipe Courtesy of Michael Symon
Serves 8
24 domestic lamb chops, Frenched
½ cup flaky sea salt
2 tablespoons dried lavender
Olive oil
Rub the dried lavender between your fingers to release the oils. Add it to the salt, mix to combine,
and set aside. If you want to make extra to save, go ahead; it holds up great. Also, if you prefer
rosemary, thyme or Greek oregano, feel free to substitute (though lavender is my favorite).
Allow the chops to come to room temperature before grilling.
Prepare and heat the grill to medium-high. Brush the chops with olive oil and place on the grill.
Cook until medium-rare, about 2 to 3 minutes per side. When done, remove the chops from the
grill, sprinkle both sides with lavender salt, and pass out to appreciative family and friends.
Grapefruit Salad
Recipe Courtesy of Michael Symon
Serves 6
2 grapefruits, segmented
1 cup Greek feta, crumbled
¼ cup kalamata olives, pitted
2 cups flat-leaf parsley leaves
2 lemons, juice and zest
2 ounces extra virgin olive oil
Combine the grapefruit segments, feta, olives and parsley leaves. In a separate bowl, whisk
together the lemon juice, zest and olive oil. Pour vinaigrette over the grapefruit mixture and
gently toss to combine.
Braised Pork Shanks with Shaved Brussels Sprouts
Recipe Courtesy of Michael Symon
Serves 6 to 8
6 pork shanks
1 gallon water
1 cup kosher salt
½ cup sugar
1 head garlic, halved
2 sprigs fresh rosemary
1 tablespoon black peppercorns
1 tablespoon coriander
1 bay leaf
Canola oil
Flour for dredging
3 cups celery, roughly chopped
2 cups carrot, roughly chopped
3 cups Spanish onion, roughly chopped
3 cloves garlic, smashed
2 cups white wine
2 cups apple cider
1 sprig rosemary
Small bundle of thyme
16 cups chicken stock
In a large non-reactive pot, combine all the brine ingredients and bring to a simmer. Whisk until the salt and sugar are completely dissolved. Remove from heat and let cool. In a container large enough to hold the shanks, completely submerge them in the cooled brine. Weigh down the shanks with a heavy plate if necessary to keep them fully submerged. Refrigerate overnight.
The next day, preheat oven to 300 degrees. Remove the shanks from the brine, discarding the liquid. Heat a large Dutch oven over medium-high heat. Pour in enough canola oil to completely coat the bottom of the pot. Dredge the shanks in flour, shaking off any excess. In batches, begin browning the shanks, cooking a few minutes on each side. When browned, transfer the shanks to a plate and begin browning the next batch.
Pour off all but 2 or 3 tablespoons of fat from the pot. Add the celery, carrot, onion and garlic cloves along with a large pinch of salt. Cook the vegetables until tender, about 7 minutes. Add the rosemary and thyme and cook for another minute. Deglaze the pot with the white wine and reduce by three quarters. Add the apple cider and reduce by half. Add the chicken stock and bring the braising liquid up to a simmer. Taste and adjust for seasoning.
Return the shanks to the pot, cover, and place in the oven until the meat is tender, about 4 to 5 hours. Move the shanks from the braising pot to another pot. Strain the braising liquid into the pot with the shanks and allow to cool. Refrigerate overnight.
To serve, reheat the shanks in the liquid. Place the shanks on a platter, spoon over some sauce, and garnish with Shaved Brussels Sprouts.
Shaved Brussels Sprouts
Recipe Courtesy of Michael Symon
Serves 6 to 8
1 shallot, minced
1 garlic clove, minced
2 tablespoons caraway seeds, toasted
1 tablespoon grainy mustard
¼ cup cider vinegar
½ cup extra-virgin olive oil
Kosher salt
1 pound Brussels sprouts, shaved paper thin
Whisk together the shallot, garlic, caraway seeds, mustard, vinegar and olive oil. Season with salt to taste.
Toss the shaved sprouts with the dressing to coat. Serve immediately.
Prime Rib with Horseradish Beets and Braised Cabbage
Recipe Courtesy of Michael Symon
Serves 6
1 4-bone prime rib, bones and excess fat removed and saved
4 teaspoons kosher salt
4 sprigs rosemary
4 cloves garlic, unpeeled and smashed
Freshly ground black pepper
¼ pound arugula
2 teaspoons extra virgin olive oil
2 cups Horseradish Beets (below)
Season the roast liberally with salt and freshly ground black pepper and refrigerate overnight. An hour before cooking, remove the roast from the refrigerator to bring it room temperature.
Preheat oven to 400 degrees.
Place the reserved ribs in a roasting pan bowed-side up. Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings until they start to render, about 30 minutes.
Remove the pan from the oven, place rosemary sprigs on top of the bones, and then the prime rib on top of the rosemary. The ribs will be acting as the roasting rack. Place the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return pan to the oven.
Cook for 30 minutes and then baste the roast again. Reduce heat to 350 degrees and cook until the meat is medium-rare (internal temperature of 125 to 130 degrees), about an hour and 15 minutes. Keep basting the roast every half hour until it is done. Keep in mind that the roast will continue to cook while resting.
Remove the roast from the oven and place it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to desired thickness and garnish with arugula, olive oil and Horseradish Beets.
Horseradish Beets
Recipe Courtesy of Michael Symon
Serves 8
4 large golden beets, coarsely grated
1 cup fresh horseradish, finely grated
2 ounces sherry vinegar (¼ cup)
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
Juice and zest of 1 orange
2 tablespoons honey
Large pinch of Kosher salt
Peel the beets and horseradish. Using the coarse side of a box grater, grate the beets into a nonreactive bowl. Using the fine portion of a box grater, grate the horseradish into the bowl with the beets. Add the remaining ingredients and mix thoroughly. Cover with plastic wrap and refrigerate overnight.
Remove from the fridge and place in a strainer to remove excess liquid.
Braised Cabbage
Recipe Courtesy of Michael Symon
Serves 6
1 cup diced bacon
2 heads Savoy cabbage, thinly sliced
1 yellow onion, thinly sliced
2 tablespoons cider vinegar
12 ounces IPA-style beer
2 tablespoons brown mustard
2 tablespoons chopped flat-leaf parsley
½ cup chopped chives
Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, about 3 to 5 minutes. Add the cabbage and beer along with another large pinch of salt, cover and cook until the cabbage is wilted but still slightly crisp. Stir in the mustard and vinegar and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
Remove the cabbage from the heat and stir in the parsley and chives.