Being Michael Symon

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It should come as no surprise that I watch way too many cooking shows. If it weren’t for football and the Food Network I wouldn’t have much need for a television.

Last week, after watching an Iron Chef America chocolate and chili pepper battle between Iron Chef Michael Symon and Chef Duff Goldman of Ace of Cakes fame, I was inspired to create my own dish using the secret ingredients. The result of that effort was my cola braised brisket tacos that were rubbed in both cocoa and chili powder.

Emboldened by my success in creating a dish based on the challenge, I decided to take the next step and attempt to replicate one of Iron Chef Symon’s dishes. This isn’t the first time I’ve tried to recreate something I’ve seen on a Food Network show, as I’m pretty sure my last attempt would have made me Chopped champion, but I digress.

Specifically I was interested in recreating his chocolate pasta with a pork and boar shoulder ragout. Since I wasn’t able to procure any boar, I stuck with just pork shoulder for my version of his dish.

One of the more challenging things about it was that I couldn’t find any recipes available on the Food Network website for any of the Iron Chef American episodes. Drawing upon Iron Chef Symon’s description of the dish, and my experience with braising, I watched the episode on my DVR twice, formulated my own thoughts and rolled the dice.

Despite my eagerness to try making it, I was a little apprehensive about properly balancing chocolate and chili peppers in a savory dish. However, when it was all said and done I couldn’t have been happier with the results. The reduction sauce was amazing with the dark chocolate notes hitting you first, then finishing with the heat from the chili peppers.

My only critiques would be I wish I had reduced the sauce a little more, as I felt it was a little thin for my tastes, and I could have added a touch more heat. The next time I do this I will probably try a more potent pepper, something in between a jalapeno and a habanero.

Obviously I did not make this in under an hour, but I also did not have any sous chefs or Alton Brown narrating my every move. In any event, I will definitely be making this again, or something like it, the next time inspiration strikes.

Feeling daring? Give my chocolate pasta with pork ragout recipe a try. Allez cuisine!

Tagged as: Alton Brown, Braising, Chili pepper, Cook, Food Network, Home, Iron Chef America, Michael Symon

http://LifeofaNewDad otter321

I feel the need to share my thoughts on ICA. I used to love the show when it was Flay, Batali, and Morimoto cooking most of the time. Now it seems like it is always Symon and Cora. Both of those goobers lose as much as they win. How can you be an Iron Chef when you regularly lose to the challengers. I don't like it. I don't think Cat Cora could out cook me. Rant over.
http://www.pjmullen.com/ PJ Mullen

I see your point on Cora, she's 15-11 (57%) in her ICA battles, but I'm totally going to cry foul on Symon. Yes, I'm a fan boy, but he's 12-2 (83%), which puts his winning percentage above Batali. Batali (79%) and Symon are my favorite Iron Chefs in terms of wanting to eat the things they cook. Batali would be tied with Symon on win percentage if he hadn't lost his battle against Bobby Flay and the White House chef. For that, I blame Emeril, his partner in that one. Flay, on the other hand, is 28-13, good for less than 68%. I think it is because he always makes a damn tamale. Lastly, I was floored when I saw that Morimoto is 15-10 in his battles. I'm guessing his stuff could be a little too edgy for some of the judges. Yes, I just broke down winning ICA batting averages. I realize I have issues
melisalw

Wasn't Wolfgang Puck one of the OG ICAs, but then his schedule became too busy for him to stay on the show?

Anyway, your recipe? Yum. Except I can't do the pork thing. Maybe chicken.
surprisedmom

I love the Food Network, but can't stand ICA. I don't exactly what it is that rubs me the wrong way, but there you have it. Maybe I just like a calmer attitude when it comes to preparing food. Maybe I just can't grasp the concept of food and competition. Needless to say, I don't watch this show. But, if you ever were featured on ICA, I would watch it!

BTW, as always, your recipe sounds and looks delicious. Will I try it? Probably not, but only because I'm intimidated. I am cooking more . . . in my new slow cooker. At least it's a start.
http://www.worldofweasels.com/ Weasel Momma

It's always fun to play in the kitchen. I think a great Iron Chef Challenge would to be to create a gourmet meal that my entire family would eat. The Weasels could be the judges.
http://LifeofaNewDad otter321

Wow! Like ICA much? I stand corrected. I didn't do my research. Cat Cora is really the one I can't stand. Symon is more of a personality thing to me than his cooking. He seems like such a dork and that laugh is awful. Please don't hate me for disliking your man. We can still be friends. I prefer Flay and Batali. Mario cracks me up, but I would never try to cook his dishes. I would love to eat them though. I don't think Ihave ever seen Morimoto lose. I can't believe his record. I think there should be an investigation. Anyway thanks for setting me straight. By the way I learned to cook from watching Emeril. I know you are on a much higher level than me, but I still love Emeril.
http://www.pjmullen.com/ PJ Mullen

Hey, I made that in a slow cooker, you could certainly do that! Actually, I make a lot of my big dishes in a slow cooker, because I like get inexpensive cuts of meat and transform them into dishes that taste expensive to make.
http://www.pjmullen.com/ PJ Mullen

Yes, he only appeared in one ICA battle as an Iron Chef and when ICA got picked up as a series he couldn't continue. You could also substitute a nice chuck roast, inexpensive and will hold up to the 8 hour braise.
http://www.pjmullen.com/ PJ Mullen

That would take some serious culinary creativity. I'm not sure I'm up to that challenge. I can't feed my son most of the time.
http://www.pjmullen.com/ PJ Mullen

Wikipedia is my friend I agree with you, I'm not much of a Cora fan. And, yes, we are totally still friends. As long as you don't hate me for not being much of a fan of Flay. I actually watch Throwdown to watch him lose. I love Mario and if I can ever get up to NYC I'm dying to try a few of his restaurants. Don't get me wrong, I love Emeril too, and used to watch Emeril Live all the time. I even watch Emeril Green on Planet Green occasionally, but in the ICA battle Emeril seemed to drag Mario down a little. Like you I was totally floored at Morimoto's record. I always laugh at challengers that choose to go against him. I'm always like “that was a smart move, just concede now”
http://thisfullhouse.com thisfullhouse

Yeah, perhaps a “chicken finger” challenge!?!? Except, in the Japanese version, they would probably use real chicken fingers, if chickens had fingers, I mean. Though I've eaten chicken feet. Okay, I'm done now.
http://www.sugarmilkbook.com/ R_Mattocks

See, I will always remain baffled over how chef's even think to come up with these combinations. And here's the thing: the stuff might seem weird, but I seriously want to get my hands on it. In fact, that cola brazed brisket has my mouth watering right now. I lack the skill and discipline to put that together, but my wife will be all over it. I'm going to let her buy some shoes in exchange.

And Ace of Cakes – Da Bomb!
http://www.pjmullen.com/ PJ Mullen

Mmmm…chicken sashimi
http://www.pjmullen.com/ PJ Mullen

If you've got a slow cooker and time you can totally make those cola braised brisket tacos, then again letting your wife make them in exchange for new shoes sounds fair too
http://being-michaels-daddy.blogspot.com jt12blk

Inspiring. Even though I know plenty of great dishes come from chocolate and chili peppers, and I am a fan of mole on occasion, I'm not sure I could pull this one off. My heart wouldn't be in it.

But the idea of recreating an ICA recipe sounds great! Now if only they'll feature a secret ingredient that I actually like. The episodes I catch usually have things like durian fruit, squid eyeballs or clam entrails or some other nauseating item.
kevinmberry

I'm a pretty big fan of ICA (although my heart will always belong to the frenetic Japanese original). I'm often inspired by the food, but I don't tend to try to replicate the dishes.

Chopped is taking top spot with me as of late. I do my best to never miss it, and I even watch the repeats. There's something distinctly more “real” about this competition, and it isn't just the lack of celebrity chefs. Perhaps it's because on many occasions when I've opened the fridge, I've felt like those chefs must when they open their baskets. I forget what's there, forget that I need to go shopping and now I've a hungry wife and 45 minutes to prepare something from leftover rice, ahi tuna and whatever is in the pantry. Sometimes you strike gold and come up with wasabi-pea encrusted tuna with fried rice. And sometimes…well, sometimes you make something the dog would be offended to eat.
http://www.pjmullen.com/ PJ Mullen

Sounds like refrigerator clean out night at my house. I usually end up making a killer frittata out of what I find

I'm with you on ICA, the original was good, but sometimes the original had secret ingredients you couldn't pay me to eat.
http://www.realmendriveminivans.com/put-lime-coconut-stuff-shook/ Coconut and Mango Braised Country Ribs — Real Men Drive Minivans

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