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

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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken backs; chicken necks; chicken feet; red onions; carrots; garlic; thyme; fresh bay leaves; coriander seeds; black peppercorns
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead
    • Ingredients: pearl onions; whole chicken; coriander seeds; oranges; butter; yellow onions; garlic; chicken broth; carrots; peas; parsley; tarragon; heavy cream; all-purpose flour; honey; jalapeño chiles; fresh bay leaves; red onions; thyme
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    • Categories: Soups; Greek
    • Ingredients: whole chicken; fresh bay leaves; chicken broth; orzo pasta; lemons; Wondra flour; dill; eggs
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    • Categories: Quick / easy; Soups
    • Ingredients: chicken broth; bread; yellow onions; chicken livers; parsley; lemons; nutmeg
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    • Categories: Main course; Summer; Greek
    • Ingredients: coriander seeds; mint; lemons; chicken meat; fatback; dry white wine; feta cheese
    • Accompaniments: Tomato salad with red onion and dill
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    • Categories: Main course
    • Ingredients: dark turkey meat; fatback; sage; chives; oranges; nutmeg; dry white wine
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    • Categories: Main course; Cooking for a crowd
    • Ingredients: turkey breast half; tarragon; parsley; lemons
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    • Categories: Main course; Thanksgiving
    • Ingredients: whole turkey; sage; coriander seeds; garlic powder; smoked paprika; ground chipotle chiles; celery seeds; cumin seeds; peanut oil
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    • Categories: Main course
    • Ingredients: juniper berries; mustard seeds; black peppercorns; allspice berries; whole cloves; fresh bay leaves; Muscovy duck breasts
    • Accompaniments: Mustard fruit
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    • Categories: Main course
    • Ingredients: venison shoulder; fatback; parsley; oranges; juniper berries; nutmeg; dry white wine; dried cherries
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    • Categories: Mousses, trifles, custards & creams; Quick / easy; Appetizers / starters; Cooking ahead; Entertaining & parties
    • Ingredients: oranges; Sauternes wine; shallots; duck livers; nutmeg; butter; Bing cherries; red wine vinegar; sugar; black peppercorns; cinnamon sticks; coriander seeds; fresh bay leaves
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    • Categories: Main course
    • Ingredients: boar shoulder; cilantro; limes; canned chipotle chiles in adobo sauce; cumin seeds; ground cayenne pepper; dry white wine; boar fat
    • Accompaniments: Orange salad; Grilled-corn salad
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    • Categories: Chili; Main course; American
    • Ingredients: pheasant; red onions; red peppers; ground cayenne pepper; cumin seeds; coriander seeds; smoked paprika; tomato paste; IPA beer; canned chipotle chiles in adobo sauce; habanero chiles
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    • Categories: Grills & BBQ; Quick / easy; Main course; Entertaining & parties
    • Ingredients: quail; oranges; sherry vinegar; honey; whole grain mustard; jalapeño chiles; tarragon
    • Accompaniments: Shaved asparagus salad
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    • Categories: Stews & one-pot meals; Main course; Hungarian
    • Ingredients: smoked paprika; sweet paprika; whole duck; red onions; thyme; dried chipotle chiles; milk; duck fat; nutmeg; all-purpose flour; chicken broth; sour cream
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    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: venison legs; red onions; garlic; ground chipotle chiles; ground cayenne pepper; smoked paprika; cumin seeds; coriander seeds; ground cinnamon; ground allspice; tomato paste; dry red wine; sherry vinegar; Sriracha sauce; canned tomatoes; fresh oregano; soft rolls
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    • Categories: Stews & one-pot meals; Main course; Entertaining & parties; Winter
    • Ingredients: venison shoulder; red onions; jalapeño chiles; garlic; caraway seeds; sweet paprika; smoked paprika; tomato paste; dark beer; red potatoes; turnips
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    • Categories: Grills & BBQ; Main course
    • Ingredients: Dijon mustard; pink peppercorns; rosemary; garlic; lemons; parsley; fresh oregano; elk chops
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: ground cinnamon; coriander seeds; juniper berries; rabbit thighs; red onions; garlic; celery root; dry red wine; prunes; whole star anise; ham hocks; chicken broth; macadamia nuts
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: tart apples; celery root; apple cider vinegar; shallots; whole grain mustard; tarragon; watercress
    • Accompaniments: Smoky grilled squab breasts
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    • Categories: Baked & steamed desserts; Dessert; Side dish; Summer; Vegetarian
    • Ingredients: rosé wine; limes; honey; shallots; nectarines; mint; pine nuts
    • Accompaniments: Leg of lamb souvlaki
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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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