Transcript for Michael Symon Spotlights Creative Ways to Prepare Meat
And our master chef, by the way, michael symon. Oh, thank you. You know a lot about him because you watch him on "the chew." Here's what you don't know. He comes from a family, ladies and gentlemen, of carnivores. It's true. I'm a american boy, born in cleveland, ohio. We like our meat there. The book is out named "michael symon's carnivore." It comes out tuesday. You can get it now on amazon.Com on preorder. I like this book. It's not like giant meat all over the place. Meat that's been raised the proper way. We teach them how to coo for it and how to shop for it. We should start working because josh is eating out of the pan right now, speaking of carnivores. He's hard to control, sam. This is a family recipe -- tell me. There's no doing it. This is a family recipe. This is mom's, right? That's good. My mom taught me that. These are my mother's meatballs. They're pork and ricotta meatballs. She takes old bread and soaks it in milk. And wrings out the milk and adds that to the meatballs. It keeps them moist. If I'm just adding the crumbled bread, I'm doing it wrong. You have to soak the in the milk first. Garlic, and lemon zest. These are relatively rich. You add the lemon zest in there. It brightens up the flavor. Citrus is a flavor enhancer. Cinnamon. Ground coriander. I shouldn't be afraid of coriander, right? You know what they say. It's okay. And ricotta cheese. You can mix it together with your hands or a spoon. You don't want to overwork it. And you get the beautiful, little meatballs. And they're going to be supermoist because of the cheese and the bread. And I have a pan, over medium-high heat. I sear them all up. We get them golden brown all the way around. We can finish them in an oven. Or finish them in tomato sauce, until they're tender. Fantastic. I like them with no sauce. I eat them just like that, too. I'm going to have like five of them. Gang, out of the way. It's always good. When it's silent down here, it's good. And hit it with a little bit of parmesan cheese. A little bit of parsley. I like to serve it with my mother-in-law's spicy greens, also in the book. Sicilian cauliflower, also in the book. It's delicious. It is delicious. You make a beautiful table. Josh, I'm eating. Can you finish off? You can see this fella on "the chew," michael symon, this afternoon. At 1:00 eastern.
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