Michael Symon's Carnivore: 120 Recipes for Meat Lovers by Michael Symon

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    • Categories: Main course; Winter
    • Ingredients: beef chuck blade roast; slab bacon; carrots; shallots; garlic; coriander seeds; bay leaves; apple cider (alcohol-free); wheat beer; thyme; chicken broth; mint; lemons
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  • Grilled rib eyes with watercress, blue cheese and radish salad
    • Categories: Grills & BBQ; Salads; Main course
    • Ingredients: beef rib-eye steaks; Champagne vinegar; shallots; honey; radishes; watercress; blue cheese
    • Categories: Quick / easy; Main course
    • Ingredients: beef top sirloin; chanterelle mushrooms; shallots; thyme; dry red wine; soy sauce; whole grain mustard
    • Categories: Main course
    • Ingredients: beef prime rib roast; rosemary; garlic; arugula
    • Accompaniments: Horseradish beets
    • Categories: Quick / easy; Main course
    • Ingredients: beef porterhouse steaks; bacon; garlic; lemons; parsley; oregano
    • Categories: Main course; Picnics & outdoors
    • Ingredients: beef suet; beef chuck roast; pink curing salt #1; milk; raw sugar; dextrose; garlic powder; mustard powder; smoked paprika; hot Hungarian paprika; ground chipotle chiles; ground coriander; nutmeg; white pepper; hog casings
    • Categories: Main course
    • Ingredients: yellow onions; smoked paprika; ground chipotle chiles; bread; ground beef chuck; ground bacon; parsley
    • Categories: Snacks
    • Ingredients: beef eye of round; garlic powder; onion powder; ground cayenne pepper; ground chipotle chiles; ground coriander; smoked paprika
    • Categories: Main course; Cooking ahead
    • Ingredients: kosher salt; light brown sugar; fresh bay leaves; black peppercorns; juniper berries; coriander seeds; beef brisket; red onions; garlic; carrots; celery; white wine
    • Categories: Breakfast / brunch; Main course
    • Ingredients: kosher salt; light brown sugar; fresh bay leaves; black peppercorns; juniper berries; coriander seeds; beef brisket; red onions; garlic; carrots; celery; white wine; fingerling potatoes; yellow onions; jalapeño chiles; cilantro
    • Categories: Main course
    • Ingredients: kosher salt; pink curing salt #1; honey; beef brisket; coriander seeds; black peppercorns; mustard seeds; dried red pepper flakes; allspice berries; mace; whole cloves; ground ginger; cinnamon sticks; bay leaves
    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: coriander seeds; black peppercorns; mustard seeds; dried red pepper flakes; allspice berries; mace; whole cloves; ground ginger; cinnamon sticks; bay leaves
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: ground beef sirloin; ground beef brisket; pastrami; Swiss cheese; brioche burger buns; ground beef short ribs
    • Accompaniments: Coleslaw
    • Categories: Grills & BBQ; Main course
    • Ingredients: veal hearts; coriander seeds; rosemary; black peppercorns
    • Accompaniments: Giardiniera
    • Categories: Mousses, trifles, custards & creams; Appetizers / starters
    • Ingredients: avocados; lemons; limes; heavy cream; uni; horseradish; shallots; parsley; egg yolks; Worcestershire sauce; beef sirloin steaks
    • Categories: Salads; Main course
    • Ingredients: veal marrow bones; baguette bread; parsley; sea salt flakes; shallots; white wine vinegar; rice vinegar; black peppercorns; coriander seeds; fresh bay leaves
    • Categories: Stews & one-pot meals; Main course; Entertaining & parties
    • Ingredients: beef brisket; kale; carrots; parsnips; kielbasa sausages; slab bacon; Spanish onions; dried red pepper flakes; white cabbage; stout; fresh bay leaves; whole grain mustard; parsley
    • Categories: Stews & one-pot meals; Main course; Entertaining & parties; Winter
    • Ingredients: celery; carrots; red onions; Fresno chiles; thyme; rosemary; fresh bay leaves; black peppercorns; coriander seeds; dry red wine; veal short ribs; tomato paste; chicken broth; sea salt flakes
    • Accompaniments: Gremolata
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: calf tripe; white wine vinegar; bay leaves; red onions; dried red pepper flakes; dry white wine; canned tomatoes; Castelvetrano olives; parsley; mint; garlic
    • Categories: Main course
    • Ingredients: veal sweetbreads; red onions; celery; leeks; lemons; black peppercorns; fresh bay leaves; rice flour; soy sauce; Dijon mustard; hot mustard powder
    • Accompaniments: Blue cheese sauce; Seared wild mushrooms; Creamed leeks
    • Categories: Sauces for meat; Vegan; Vegetarian
    • Ingredients: soy sauce; Dijon mustard; hot mustard powder
    • Categories: Sauces for meat
    • Ingredients: red onions; leeks; shallots; dry white wine; chicken broth; heavy cream; buttermilk blue cheese; chives
    • Accompaniments: Derek's sweetbreads
  • Pork pie
    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Cooking for a crowd; Entertaining & parties
    • Ingredients: slab bacon; ground pork; celery; red onions; potatoes; celery leaves; parsley; savory; ground cinnamon; ground cloves; egg yolks; all-purpose flour; butter
    • Categories: Pies, tarts & pastries; Cooking ahead; Vegetarian
    • Ingredients: all-purpose flour; butter

Notes about this book

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Notes about Recipes in this book

  • Braised chicken thighs with spicy kale

    • wester on April 04, 2015

      Maybe I should have browned the thighs more in the beginning; I put them on the the broiler for a few minutes in the end and that worked well too. The chicken definitely needed longer in the oven than the recipe stated. The kale was quite good, although I didn't like the carrots in there, but that may be just my personal dislike of boiled carrots. Next time I will put celery in instead. Overall, quite nice, but needs some tweaking.

  • Orange salad

    • wester on March 27, 2015

      A very good combination of flavors. Take care to add enough salt.

  • Grapefruit salad

    • wester on March 28, 2015

      Not wild about this. The chunks of grapefruit were too big, so you were basically eating either grapefruit or the rest of the salad, and I didn't like the proportion of the ingredients either. Maybe it would be better with loads more parsley and the grapefruit really small, or without the grapefruit altogether (but then of course it wouldn't be a grapefruit salad anymore). I don't think I'm going to bother though.

  • Pan-roasted sirloin with chanterelles and soy

    • JKDLady on November 30, 2012

      This is a wonderful recipe. I was very surprised by how good the steak was. I didn't have time to marinate it overnight in the salt and sugar, but I started it at 12:30pm and left it at room temperature until I cooked it at 6pm. I've never added sugar to a steak, but this will be my new go to marinade. I'm sure this could be used on any steak-grilled or pan-roasted. I was surprised at the chanterelles and soy. I expected more of a sauce, but this was really a side dish. I used shiitakes instead of chanterelles. Having said that, they were some of the best mushrooms I've had. This was my first recipe out of this cookbook, and I'm very impressed.

    • dfwfoodiegeek on January 05, 2013

      Just tried this recipe tonight. Like other reviewer, I only marinated it for 1/2 day, but it worked well as the steak developed a lovely crust. Used a cast-iron pan and everything browned up well. Couldn't get fresh chanterelles, so used dried that I reconstituted and sliced baby bella mushrooms. Agree that it was more of a side than a sauce, but flavor was good. Mushrooms were a tad salty with the soy, but when eaten with the steak, it was very good. Served with roasted carrots for a really good meal. Only recommendation is that if your steak is over 2 lbs, up the cooking time to ensure it's medium-rare throughout. Mine was slightly underdone in the center.

  • Chorizo

    • JKDLady on December 07, 2012

      This was my first time grinding my own meat. It was really fun. I liked the recipe, but thought it could have been spicier. The rest of my family, however, loved it. Much better than store bought. Oh, the fatback didn't get as ground as I would have liked. Next time, I would either cut it into smaller pieces or perhaps put it in a food processor first.

  • Bucatini with bacon, tomatoes and jalapeño

    • vhague on June 04, 2017

      Excellent update to bucatini alla Amatriciana. Don't forget to turn your hood on when you add the jalapenos, otherwise you'll end up with some stinging eyes and a runny nose.

  • Feta and cucumber salad

    • vhague on June 04, 2017

      Make sure to rinse your cucumbers well after sweating. Would recommend less salt in general, especially since feta adds that flavor already.

  • Grilled chicken thighs with peaches, mint and almonds

    • D.Barker on October 13, 2021

      Not a favorite. We loved the chicken thighs, but the salsa just didn't go well with it.

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Reviews about this book

  • Kitchn

    ...Michael Symon hits just the right note... But the overall tone is light, engaging, and a touch silly. A truly useful book that doesn't take itself too seriously — for me, that's a winning combo.

    Full review
  • Fine Cooking

    I love meat which is why Michael Symon's Carnivore is my Christmas cookbook pick. Not only does it feature the standards (chicken, steak, pork), but it also includes "out-there" meats like elk & squab

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307951782
  • ISBN 13 9780307951786
  • Linked ISBNs
  • Published Oct 15 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Imprint Clarkson Potter

Publishers Text

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.
Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook.
Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.
Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

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