Better heads to the Food Network Prep Kitchen to see where all the magic happens, with master chef Michael Symon.
Tags:Michael Symon's Milanese Lamb Blade Chop Recipe,Better.TV,chef Michael Symon,food network,iron chef,lamb dish,Prep Kitchen
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Host: He proved his new is way around the kitchen when he won the Food Networks, the Next Iron Chef and now, Michael Simon is on the other side. He’s judging the contestants on the current season. -- met up with Michael to cook up a lamb dish and they’ve got some fresh ingredients and a little twist that the entire family, they say, is going to love.
Host 2: Audrey, this is where all the magic happens. We’re here at the Food Network prep kitchen and don’t we all love a man who can cook? Well, Michael Simon here certainly knows his way around the kitchen. He won the first season of the Next Iron Chef and now he’s one of the New Judges of the show. So, we have to ask, now that the tables are turned, how does that feel?
Simon: It’s what… you know what, it’s more comfortable on the other side of the table. Kind of.
Host 2: Got much pressure?
Simon: Well, they’re still flustering. I got to choose the right one. You know, we’re letting someone go into the club and so there’s a lot of responsibility on me.
Host 2: Yeah, but you’re sitting back and just eating food.
Simon: Aha, I am! But you know what, I love the pressure. I love competing on Iron Chef so I’m actually more comfortable in the, you know, in the trenches that are necessarily sitting at the table, kind of, relaxing in a sport coat and what’s fancy. Yeah.
Host 2: Right. Just sitting back. Okay, so he’s going to show us a couple of delicious recipes today. We’re very excited. So, what are we making?
Simon: This is, like, a really quick dish you could make at home for family and friends that’ll really impress them but doesn’t cost a lot. Lamb blade chop. It’s a inexpensive cut of lamb with a lot of flavor. So, we just cut out the bone and then we pounded it out so it’s nice and thin and it makes it tender. Season it up real quick; little bit of salt on both sides. And then, just simple -- style. So, simple breading, flour, egg, -- bread crums and there’s salt and pepper in all the seasonings.
Host 2: Oh, okay. This is pretty simple.
Simon: And then, in the pan – it is. Come on. Cooking is so easy.
Host 2: Yeah, and I thought you did the egg before the flour but no.
Simon: No, the flour helps the egg stick.
Host 2: My poor husband, right?
Simon: Yeah. I feel really bad for him. Oh, look, you’re fast.
Host 2: Oh, yeah. I know.
Simon: So, you got all that on. In the cast iron pan, I just said, you know, you could use vegetable oil, lard, whatever your favorite fat is. I prefer lard.
Host 2: Fat.
Simon: Yeah, fat is good. It’s our friend. And we have this pretty hot. You could see. If it’s sizzling, it’s ready to go. So, we drop it and drop it away from you so it doesn’t splash on you.
Host 2: And how long is this going to cook?
Simon: This is going to go for about 2 minutes aside. We’re just going to let it get golden brown. Flip it.
Host 2: So, while this is cooking, what are we making?
Simon: We’re going to make Zatsiki which is a Greek yogurt sauce, delicious with cucumbers, garlic, lemon, and then we’re going to make a radish and cucumber salad that we could throw together (voice overlapping)
Host 2: Oh, let’s get going then! It’s going to be delicious!
Simon: So, Zatsiki, the first thing you use is a cucumber. You grate the cucumber really fine, just like this. Come right through.
Host 2: Look at that. You can use it for more than just cheese. Who knew?
Simon: The cucumber has a lot of liquid in it.
Host 2: Yeah, I see that. Okay.
Simon: So, what you need to do is a put a big – woops – pinch of salt right on the cucumber. It helps all the liquid out so you just get the cucumber flavor.
Host 2: It can slide over the bowl. Okay.
Simon; Over the bowl. Garlic. Same thing. It goes right in there. And look, I have one that I did and look at all the liquid that came out.
Host 2: Oh, wow! Okay.
Simon: So, that’s just going to make your sauce watery which we don’t want to do. So, we strain it out. Goes into Greek yogurt.
Host 2: I love Greek yogurt!
Simon: Nice, fatty, luscious yogurt.
Host 2: It’s so healthy, too.
Simon: … which is delicious. And then we take the zest of a lemon. Microflame, great tool to have it home, and we just go one pass all the way around. Don’t sit over and go back and forth. You’re going to make it bitter. So, just one pass, and you keep moving just like that. There is more flavor in the zest than the actual juice.
Host 2: Oh, really? I had no idea! Wow!
Simon: People are always saying, “Look at how you’re learning!” So, a little bit of salt, some -- pepper.
Host 2: Should we flip this?
Simon: You give this a stir and I’ll flip. Ready?
Host 2: Okay. Yes. I can handle the stirring.
Simon: You’re a fantastic stirrer. See, your husband is not getting (inaudible). But see, this is what we’re looking for here: golden brown and flip.
Host 2: That looks delicious.
Simon: Same thing’s going to happen on the other side.
Host 2: Can you use that same breading and everything for fish or …
Simon: Chicken, fish, pork chop, beef, anything you want and GBD. Golden Brown Delicious. Radishes, way underrated, huge flavor, they’re fantastic. Some fresh mint, you tear it right in there. Extra virgin olive oil, cucumbers.
Host 2: That smells good. That’s delicious.
Simon: Some salad. It’s going to give it a little bit of balance and some fresh oregano.
Host 2: All fresh ingredients – we like that.
Simon: Yeah, and that’s the key. You know, you get nice ingredients, don’t do a lot to them, you don’t have to overwork them, and you’re going to get a delicious dish.
Host 2: That’s good.
Simon: I saved some of the greens from the radishes because you’ll want to use everything we can.
Host 2: We do. Okay. Don’t throw those out.
Simon: Put those in (inaudible) and watch out fast, it’s coming together. Our Zatsiki right on the plate. We take this, paper towels, get off the fat right down on the plate.
Host 2: Those look nice and crispy.
Simon: Happy, happy! A little bit of our salad right on top; it gives us some texture and our crunch and because I love olive oil, I’ll just give it at one little extra drizzle.
Host 2: One more drizzle. Done? Done.
Host 2: I love it! It looks delicious! Look at that!
Simon: See? And this is the thing people worry so much: Oh it’s so hard to make a great meal. It’s not. Great ingredients, simple technique, straightforward, delicious food.
Host 2: You heard it here. Michael Simon, thank you so much!
Simon: Absolutely! Thank you!
Host 2: Audrey, doesn’t this look so great?
Host: Looks absolutely delicious. I might try that but just put my own little twist on it, too, because you got me inspired. You could catch Michael on the Food Feuds and the Next Iron Chef both on the Food Network. You can also see him on Cook like an Iron Chef on the cooking channel. That’s where those recipes came from. You can check your local listing.