When we got the chance to interview Iron Chef Michael Symon, we were stoked! So, who does he think is the toughest to beat in Kitchen Stadium? Sit back and relax, dear readers. We've got all the deets.
Favorite fellow celebrity chef?
Bobby Flay... He is one of my best friends and has been a terrific mentor on the "celebrity" side of chef-ing.
Favorite casual restaurant in Cleveland/Ohio?
Favorite fast-food restaurant?
In and Out
Favorite food truck?
Big Gay Ice Cream Truck
Foodie guilty pleasure?
Salt and vinegar chips & Mint chocolate chip ice cream
Food you hate?
Favorite non-food-related show?
Hobbies other than cooking?
Best ingredient no one's using?
Dannon Oikos Greek yogurt!
Favorite U.S. regional cuisine?
I love, love, love Southern food
Michael Symon: Fantastic!! She could not have been nicer. Has become a great friend and sounding board.
MS: Morimoto is amazingly creative and a true craftsman, but I think Bobby [Flay] would be the hardest to beat.
MS: Basil. Very hard to make an herb the star ingredient without it overpowering the meal.
MS: The simplicity and pureness of Greek cuisine works very well in Kitchen Stadium. Ever since I was a little boy, Greek yogurt has been a staple in my kitchen. In fact, my grandmother made Greek yogurt from scratch, and I've incorporated it into a ton of my recipes, including my wife's famous biscuit recipe! I actually eat Dannon Oikos Greek yogurt every day because it reminds me of the yogurt I grew up with.
MS: They work very well not only as base for dressing and soups but also are great for marinades.
MS: Once you get a nice sear on the exterior, drop the roasting temp to 275 and cook it until the meat reaches 135... let it rest for 20 minutes and serve.
MS: Don't make it too thick and don't be afraid to load up on dill and mint and always finish it with extra-virgin olive oil.
MS: The whole crew. Amazing group of people that make work a blast every day.
MS: Christmas Ale of course!!
We'd like to thank chef Symon for taking the time to answer these questions. Check out the recipe he's provided us below and his answers to our Celebrity Chef rapid-fire.
Courtesy of chef Michael Symon
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