The Chew: Michael Symon’s Pork Souvlaki & Carla Hall’s Buffalo Chicken

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The Chew: Carla Hall & Michael Symon Face Off

On The Chew May 16 2013, Carla Hall and Michael Symon faced off to see who would win the golden bunt. Michael Symon brought his pork souvlaki with double cooked fries recipe, and Carla Hall brought her buffalo chicken and waffle cone recipe.

The Chew: Michael Symon's Pork Souvlaki & Carla Hall's Buffalo Chicken

Symon came correct with his pork souvlaki with double cooked fries recipe.

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Michael Symon: Pork Souvlaki With Double Cooked Fries Recipe

For the Pork Souvlaki:

  • 2 pounds Pork Tenderloin (trimmed and cut into 1 1/2-inch cubes)
  • Kosher Salt to taste
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons chopped fresh Oregano
  • 2 cloves Garlic (sliced)
  • 2 Shallots (sliced)
  • 1 Jalapeno (sliced)
  • 2 Lemons (juice and zest)
  • 2 Lemons (halved)
  • 2 Oranges (halved)
  • 12-16 Skewers

For the Double Cooked French Fries:

  • 4 pounds Russett Potatoes
  • Peanut Oil for frying
  • Sea Salt
  • 2 tablespoons chopped fresh Oregano
  • juice of 1/2 Lemon

For the Tzatziki Sauce:

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  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt to taste
  • 2 Lemons (juiced and zest)
  • 2 tablespoons chopped fresh Mint
  • 1 tablespoon minced Garlic
  • 1 tablespoon minced Shallot
  • ground Black Pepper to taste

The Chew: Pork Souvlaki With Double Cooked Fries Directions

For the Pork Souvlaki:

  1. Season the pork with salt and transfer to a bowl.
  2. In another bowl, combine the olive oil, oregano, garlic, shallots, jalapeno, lemon zest and juice.
  3. Stir to combine, and then pour half of the marinade over the pork.
  4. Reserve the other half for basting later on.
  5. Massage to coat, cover with plastic wrap and refrigerate at least 3 hours or overnight.
  6. Remove the pork from the refrigerator to take the chill off.
  7. Soak the wooden skewers in salted water at least 20 minutes.
  8. Preheat a grill or grill pan to medium.
  9. Remove the pork from the marinade and thread 4 pieces onto each skewer.
  10. For intense flavor, marinate the pork anywhere from 4 to 6 hours.
  11. Save half of the marinade so that you can baste the pork while it’s cooking.
  12. Grill until lightly charred, about 1 minute, and then brush with the marinade and flip.
  13. Baste again, and continue to baste the skewers, cooking another 3 to 5 minutes.
  14. While the meat is cooking, grill the oranges and lemons cut-side down until lightly charred, about 3 minutes.
  15. Squeeze the orange and lemon over the souvlaki.

For the Double Cooked French Fries: 

  1. In a heavy bottomed saucepot, heat your oil to 325 degrees.
  2. In the meantime, peel all of your potatoes and cut them in to 1/2-inch by 1/2-inch sticks.
  3. Dry your potato slices before frying so that they don’t pop and spark when placed in the hot oil.
  4.  Drop them in to the oil in small batches. You want 1 to 2 inches of oil above the potatoes so don’t overcrowd.
  5. Par cook the potatoes for 5 to 7 minutes until light golden brown and almost cooked through.
  6. Remove to a sheet tray lined with paper towels or a sheet tray with a roasting rack on top for draining.
  7. Repeat this process until all of the potatoes are cooked.
  8. Increase the temperature on your oil to 350 degrees.
  9. When the oil is up to temperature, drop 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up.
  10. This will take another 2 minutes and they will finish turning golden brown.
  11. Remove the fries from the oil to a medium sized mixing bowl, seasoning well with salt, lemon juice and oregano immediately after they come out of the oil.
  12. In a serving cone add a handful of fries, top with two or three skewers and serve with tzatziki sauce.

For the Tzatziki Sauce:

  1. Put the yogurt in cheesecloth-lined strainer set over a bowl and let drain for 24 hours in the refrigerator.
  2. Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain.
  3. Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic and shallot in a medium bowl until thoroughly combined.
  4. Season to taste with salt and pepper.

Carla Hall: Buffalo Chicken and Waffle Cone Recipe

For the Waffle Cone:

  • 6 Egg Whites
  • 6 tablespoons Sugar
  • 1 teaspoon Salt
  • 2/3 cup Cornmeal
  • 1 cup All-Purpose Flour
  • 8 tablespoons Butter (melted and cooled)

For the Buffalo Chicken Nuggets:

  • 1 cup Buttermilk
  • 1 1/2 cups Hot Sauce (divided)
  • 1 1/2 pounds Skinless Chicken Breast (cut into 3/4 inch cubes)
  • 1 cup All-Purpose Flour
  • 1 teaspoons Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/3 cup Butter (melted)
  • Salt and freshly cracked Black Pepper
  • Vegetable Oil for frying

The Chew: Buffalo Chicken and Waffle Cone Directions

For the Waffle Cone:

  1. In a large bowl, whisk together the egg whites, sugar and salt until combine. 
  2. In a medium bowl, whisk together the cornmeal and flour. 
  3. Stir half of the flour into the egg mixture and stir in the melted butter.
  4. Stir in the remaining flour and allow batter to rest for 5 minutes. 
  5. Follow the waffle cone maker machine directions for batter quantity.
  6. Make waffle cones and set aside.

For the Buffalo Chicken Nuggets:

  1. Place the buttermilk and 1/4 cup hot sauce in a large zip top bag.
  2. Season with salt and pepper and add the chicken to marinate overnight.
  3. Whisk together the flour, paprika, onion powder, garlic powder and season with salt and pepper.
  4. Remove the chicken from the marinade and dredge in the flour mixture.
  5. Set aside to rest for 10 minutes.
  6. Reserve dredging mixture.
  7. Heat oil to 350 degrees F. Dredge the chicken again and shake off excess.
  8. Fry for 6 to 8 minutes until golden brown and cooked through.
  9. Meanwhile, mix butter with remaining hot sauce in large bowl.
  10. Remove chicken from the oil and toss in the hot sauce mixture.
  11. Place a few pieces of buffalo chicken nuggets into a waffle cone and add coleslaw.
  12. Enjoy!

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