Clarkson Potter/Publishers

New York

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

10987654321

First Edition

Beef

Serves

10 to 12

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.
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
12

cup chopped celery leaves

cup chopped fresh

flat-leaf parsley

1 Put 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.
2 Add 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.

12

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

3 Preheat the oven to 400F.

4 Meanwhile, 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 15
minutes.
5 Fill 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.
6 Bake the pies for 45 minutes to an hour, until the crusts are golden brown.

Let cool for at least 30 minutes before serving.

pork

67

Smoked Lamb Ribs on the Grill

with Lemon, Oregano & Honey

Serves

12

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.

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

1 To 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.
2 Set 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 the
ribs on the cool part of the grill, cover, and smoke for 1 hour.
3 Meanwhile, whisk together the glaze ingredients.

6 racks lamb spareribs

Juice of 2 lemons

Glaze
3 tablespoons honey
14

cup 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

124

MICHAEL SYMONS CARNIVORE

4 Arrange 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.
5 Return the ribs to the grill and cook meat-side-down for 30 minutes over
low 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.
6 Meanwhile, 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.
7 Remove 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 extravirgin olive oil.

Serves

4 to 6

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.
1 head cauliflower,
cut into florets

1 Preheat the oven to 400F.

8 tablespoons extra-virgin
olive oil

2 Toss 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.

Kosher salt
12

cup 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

3 Meanwhile, plump the raisins in the Marsala.

4 Whisk 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.

1 tablespoon honey

6 Toss together the cauliflower, raisins and Marsala, pine nuts, and capers.

4 shallots, minced

Add the shallot mixture to the vinaigrette and pour over the cauliflower.
Stir in the parsley and serve.

1 garlic clove, minced

12

cup pine nuts, toasted

2 tablespoons capers, rinsed

2 tablespoons chopped fresh
flat-leaf parsley

234

MICHAEL SYMONS CARNIVORE