Tag: Michael Symon

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What’s Cooking on the Web

by in View All Posts, February 23rd, 2011
Bobby Flay's Philly Burger
Bobby Flay's Philly Burger - Image Courtesy Food Network Magazine

Every Thursday in this spot, FoodNetworkFans.com will give you the latest dish about chefs on the web. 

This week: Bite into Food Network chefs’ best burgers,  Iron Chefs battle for a James Beard Award and  Tyler Florence’s new restaurant.

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Tater Tots, All Grown Up for the Big Game

by in Recipes, February 2nd, 2011
Crab Tater Tots
Follow Michael Symon's step-by-step and serve up Iron Chef-style tater tots at your big game bash.

Tater tots are hot this year, the coolest football-watching food for people in the know. And why not? They’re nostalgic, retro and unexpected. So tot it up like an Iron Chef with Michael Symon’s Crab Tater Tots (a recipe from his cookbook Live to Cook), a grown-up riff that’s totally doable with the help of Symon’s step-by-step how to.

Michael Symon's Live to Cook
Get more of this Iron Chef's best recipes.

Cook up more of Michael Symon’s football party picks:

  • Greek Meatballs: Spice up lamb meatballs with coriander, cumin and a touch of cinnamon.
  • The Lola Burger: Take burgers to the next level by layering on flavor – cheddar cheese, bacon, a sunny-side-up egg, pickled red onions and spicy ketchup.

More tots to try:

The big game game plan: For more tater inspiration, browse Food Network Magazine‘s NFL potato skins, with one skin for each of the 32 teams. Or just dive into our playbook to find more big game snacks.

Texas Chili Potato Skins
Texas Chili Potato Skins are team-neutral and just celebrate this super Sunday in Dallas.

What snacks and apps are you planning to make for the big game?

The Next Iron Chef: Go Over the Top, Symon Says

by in Shows, November 21st, 2010
Michael Symon stops by Dish headquarters
Next Iron Chef Judge Michael Symon is all smiles, three years into his tenure.

Just three years ago Michael Symon sat where Chefs Marco Canora and Marc Forgione are today, battling for a permanent place on the roster of Iron Chef America. Now he frequently dons his jacket and defends chefly honor in Kitchen Stadium. He also serves as a judge on The Next Iron Chef, hosts Food Network’s Food Feuds and hosts Cook Like an Iron Chef on Cooking Channel. Clearly that long-ago Next Iron Chef winning moment was the end of one battle but the beginning of so much more.

“I went through the competition myself and I know how hard it actually is,” Symon said recently at Food Network’s New York City headquarters. “But you know, I feel that the winner is coming into our club, and we need to protect the club, just like Bobby and Mario and Morimoto did when I came through.”

Who will be the next chef to have a jacket hanging here?

So this season, Symon has enjoyed food from “some of the greatest chefs in America,” and is sympathetic to the fierceness of the competition, but he’s also clear eyed and critical. From battle to battle, even the smallest details made a difference in which chefs stayed and which went. In the wake of last week’s double elimination, Symon compared dishes from Chef Tsai and Chef Tio with those from the two remaining competitors. “Chef Forgione and Chef Canora’s food was just a little more over the top. And because of the nature of this competition, sometimes you have to go a little over the top to win.”

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Inspirations from The Best Thing I Ever Ate

by in View All Posts, March 12th, 2010

Recently I’ve become obsessed with The Best Thing I Ever Ate—the problem is, this show makes me way too hungry. While I usually just salivate in front of the TV, after watching the “Meat-Fest” episode I got proactive.

When Michael Symon professed his love for the Large Format Feast at Resto in New York City, a lightbulb went off in my head: “That’s how I’m celebrating my birthday this year!” At the feast Michael described, the restaurant would procure a whole animal of your choosing and prepare it every which way for a three-course feast.

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Battle Chicken Breast

by in View All Posts, June 9th, 2009

symon-iron-chefMichael Symon once said in an episode of Dinner Impossible, “If it doesn’t have skin or bones, it doesn’t have flavor.” In a tough, do or die situation, he refused to use skinless, boneless chicken breasts. He called my go-to meat of choice “flavorless.” I was stunned by the insight. Could he be right?

bobby-grillingEnter fellow Iron Chef, Bobby Flay – king of burgers, master of the grill, man of the spice rack. . . Could one of Bobby’s recipes prove Symon wrong? Armed with eight Indian-ish spices and Bobby’s Tandoori Spiced Chicken Breast recipe, I was hopeful.

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The hottest ticket in town…

by in View All Posts, May 6th, 2009

So I’m standing about 5 feet away from Mario Batali, both an Iron Chef and one of the most successful restaurateurs in New York City. I go up to him and say, “Excuse me, where did you get that hot dog?”

And do you know what he says? “Over there.” Mind you, this guy can cook dishes like fennel dusted sweetbreads with his eyes closed, and yet there he stood, eating a hot dog like we were at a Mets game.

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Food Network Fun Fact #2

by in View All Posts, April 14th, 2009


Alton Brown’s Point of View in Kitchen Stadium, fully stocked with yellow sticky notes.

FACT: It takes four to five hours to produce an episode of Iron Chef America. Many contestants, including Iron Chef Michael Symon, have been badly cut, burned, battered and bruised, but we have never stopped the clock during a battle!

- Joe, Honorary FN Historian

Go to Food Network Fun Fact #1

The Search for New Products

by in View All Posts, April 8th, 2009


Credit: Oscar Einzig

When it comes to major conventions and trade shows, the music industry has South By Southwest, the publishing industry has Book Expo America, the comics industry has ComiCon, and then the housewares industry has the International Home and Housewares Show, held in Chicago every March. It’s the nexus for everything new and cool in the housewares industry, which includes everything from kitchen products to bedding to cleaners. For Food Network purposes, of course, I stuck to the kitchen side of the show.


Credit: Bonjour Gourmet

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My Next Food Network Star Spotting

by in View All Posts, January 22nd, 2009

Giada at homeWhen I first started at the Food Network, I envisioned lively coffee breaks with Giada on slow Monday afternoons. Or maybe shop talk over a toasty sandwich with Bobby in the Kitchens… Though this is not our reality and only some shows tape here in Chelsea Market, I have a few memorable run-ins to share.

I once heard Michael Symon’s distinctive laugh echoing down a hallway and scampered down to catch a glimpse. He’s definitely the Iron Chef with a heart of gold. Another time, I literally bumped into Duff Goldman while taking a corner too quickly. He laughed it off as I stuttered an apology and awkwardly ran back to my desk. Just last week I rode the elevator with Rachael Ray and her husband John – really!

But my favorite star-spotting happened while I was diligently finishing an expense report and heard a familiar voice. I looked up and, lo and behold, there was Alton Brown standing right in front of me!

What’s your best Food Network star run-in? We want stories!
~ LT, Production Coordinator

Food Network Stars — Holiday Round-up

by in View All Posts, December 25th, 2008

Since we’re all home enjoying the holidays, we wanted to share some holiday memories from your favorite Food Network stars…

Tyler Florence: Best gift — moped as a ten-year old…and then, “…whatever my wife got me last Christmas. Thanks, honey!”

Sandra Lee: Best gift — a love letter from her honey.

Guy Fieri: Best gift — His horse, Rebel was his first thought. However, he changed his answer to his two sons instead.

Alton Brown: A jet from his wife. That’s right, a REAL jet.

Sunny Anderson: Beebee bear from her mom.

Danny Boome: Skiing lessons. Worst gift: Hospital bills after the skiing lessons.

Watch all the holiday memories from your favorite FN stars.

Here’s a toast to all of the FN Dish’ers!
And if your glass needs a great companion…
try Paula‘s Mama’s Eggnog. YUM!

Happy Holidays!
~ The FN Dish Staff