Game Day Recipes from Chef Michael Symon on ‘The View’
On the February 5th, 2015 episode of "The View," chef Michael Symon ("The Chew") shared mouthwatering game day recipes including an Aged Beef Burger with Caramelized Onions that includes a special sauce. This burger is a perfect game day Sunday recipe. Michael also talks about the second season of his show "Burgers, Beer and 'Que" on The Food Network. Check out the recipes for some of the Super Bowl staples he served up during the show below:
Aged Beef Burger with Caramelized Onions
Recipe Courtesy of Michael Symon
Serves 4
Ingredients
Olive oil
Kosher salt and freshly ground black pepper
2T unsalted butter
2 yellow onions, sliced thinly
4 Aged beef burgers
4 slices gruyere cheese
4 soft Brioche or potato style buns, toasted
Special Sauce:
1c Mayo
1T Gojuchang
2 tsp. Sesame oil
1T Soy sauce
Serve with your favorite ipa style beer
Directions
Place a heavy bottomed sauté pan over medium heat. When the pan is hot add the butter along with the onions and a large pinch of salt. Cook, stirring occasionally until the onions are deeply caramel colored, about 30 minutes. (Turn the heat down to low if the onions get too dark too quickly.) Remove from the heat and set aside.
In a mixing bowl whisk together the mayo, gojuchang, sesame oil and soy sauce. Set aside.
Preheat a cast iron grill pan over medium high heat. Season the burgers on both sides with salt and freshly ground black pepper. Drizzle some olive oil in the hot pan then lay the burgers in gently. Cook without moving until a nice crust forms on one side, 4-5 minutes then flip and finish cooking on the other side, another 2-3 minutes. In the last minute of cooking top each burger with a slice of cheese, adding 1-2T of water and a lid to help melt it.
To serve: spread the toasted buns with “special sauce” , top with a burger and some caramelized onions then serve immediately.
Smoked Pork Butt Tacos with Habanero Glaze
Recipe Courtesy of Michael Symon
Serves 6
Ingredients
For the butt:
1 bone in pork butt, about 5 pounds
2 T kosher salt
2 tsp. cracked black pepper
2 tsp. toasted ground coriander
1 tsp. toasted ground cumin
½ tsp. garlic powder
Habanero glaze:
1 gallon fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 habanero, left whole
1 cup brown sugar
To serve:
Warm corn tortillas, pickled red onions, pickled chilies, Cotija cheese, sour cream, cilantro and limes
Directions
Combine the salt, pepper, coriander, cumin and garlic powder, rub the pork with the seasoning and refrigerate overnight.
For the glaze: Place all ingredients in a non -reactive pan and reduce by half. This will take about an hour. This can be done a day ahead of time as well.
Set up your smoker for 225 degrees. Place the pork butt in the smoker and let it go for 2 hours. Open the smoker and brush with some of the glaze. Continue to glaze every 45 minutes throughout the remainder of the cooking process. You are going to want to cook the pork until it reaches a 170 degree internal temperature. This will usually take about 6 hours depending on how well you’ve been holding your smoker temp around 225. After your butt is smoked, let it rest for about 30 minutes and then shred it with a fork and toss with additional glaze if preferred.
Alternately: Roast in the oven at 300 degrees, uncovered, for 4-5 hours.
To serve: build tacos with your favorite accompaniments!
Crispy Lime and Cilantro Chicken Wings with Sriracha
Recipe Courtesy of Michael Symon
Serves 4
Ingredients
3 # chicken wings
4 c (1 qt) duck fat
½ c picked cilantro leaves, for serving
Lime wedges, for serving
Marinade:
1 T kosher salt
1 tsp. sugar
1 T smoked paprika
Juice of 2 limes
½ c Extra virgin olive oil
Wing Sauce:
½ c siracha
1 T apple cider vinegar
2 T honey, plus more if desired
3 T unsalted butter
Juice of 1 lime
½ tsp. salt
Directions
Combine the kosher salt, sugar, paprika, lime juice, and extra virgin olive oil. Add the chicken wings and toss to coat. Place the wings in a gallon sized bag and marinate for 1-2 hours.
Preheat your oven to 350. After the wings have marinated, spread them out on a baking tray, with any liquid remaining from the marinade, and bake for 15-20 minutes until just about cooked through. Remove from the oven and let cool slightly.
In the meantime, make the wing sauce by placing a medium saucepan over medium heat. Add all of the ingredients and whisk occasionally until the butter has melted then taste and season with salt, and more honey if desired. Set aside until ready to use.
Place a cast iron pan over medium high heat and add 4 c of duck fat. Using a deep fry thermometer to monitor the temperature, allow the fat to heat to 320 degrees.
When your fat is hot, add the wings, deep-frying until golden and crispy. Remove them onto some paper towels and season them with salt. Place them in a bowl; pour the sauce over the top, then mix to evenly coat all of the wings. Add in the cilantro leaves, tossing one more time. Serve with your favorite accompaniments.
