Michael Symon Meets Mark Bittman Over One Delicious Breakfast

Michael Symon, the tattooed Iron Chef from Cleveland, Ohio. Mark Bittman, the respected author and minimalist.

On the surface, they really don't look to have much in common. However, we know that both of them can cook AND when you put them both together....YOU GET THE MOST AMAZING BREAKFAST!

Introducing Mark Bittman's Frittata with Michael Symon's Homemade Pork Sausage, topped with Creamy Mascarpone cheese and Symon's Red Pepper Relish. On the side, Bittman's addictive Boiled and Buttered New Potatoes. This breakfast was the bee's knees, an A+, a home run....knocked clear out of the park. Best thing I've ate in sometime.

The frittata couldn't be simpler yet it was absolutely dreamy and amazing. Loaded with garlicky homemade pork sausage, red pepper relish, and the creamiest Mascarpone cheese. It was so indulgent, rich, and creamy. I savored it down to the last bite.
Bittman's Basic Frittata with Symon's Homemade Pork Sausage, Mascarpone & Red Pepper Relish
Adapted from How To Cook Everything
2 tablespoons butter or olive oil
5 or 6 eggs
salt and freshly ground black pepper to taste
Minced fresh parsley leaves for garnish
Add in's :
1/2 pound of Michael Symon's Loose Pork Sausage*
About 4 ozs. Mascarpone Cheese
5-6 tablespoons Michael Symon's Red Pepper Relish*
Preheat the oven to 350F. Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium. While it's heating, beat together the eggs, salt and pepper. When the butter melts or the oil is hot, pour the eggs into the skillet and turn the heat to medium-low. Crumble in 1/2 pound of Symon's loose sausage (reserving a few tablespoons for decorating top). Sprinkle about 2-3 tablespoons of Symon's Red Pepper Relish all across the top of the frittata. Spoon on 4-5 tablespoons of the Mascarpone Cheese all across the top of the frittata so that each serving has a dollop on top. Cook, undisturbed on the stovetop for about 10 minutes, or until the bottom of the frittata is firm.

Transfer the skillet to the oven. Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10-20 minutes more. Garnish with reserved sausage, dollop with extra Mascarpone, and sprinkle on some more of the Red Pepper Relish. Enjoy!!

Michael Symon's Pork Sausage can be made in three ways: stuffed into casings, crumbled or made into patties. I chose to crumble mine and was astounded at the wonderful garlicky flavor. It is absolutely delicious and really easy too!
Symon's Pork Sausage
Adapted from Live To Cook
Makes about 2 pounds, or about 8 6-inch links; serves 6-8
1-1/2 pounds pork shoulder, diced
1/2 pound pork fatback, diced
1 tablespoon sugar
1 tablespoon kosher salt
3 garlic cloves, minced
1-1/2 teaspoons fennel seeds, toasted
4 feet of hog casings (optional) soaked in water for at least 30 minutes and then flushed with water
Combine the meat, fatback, sugar, salt, garlic, and fennel seeds in a bowl. Cover and refrigerate overnight. (NOTE: I used one pound fresh ground pork and reduced the recipe in half. I mixed all this together, chose to serve it crumbled and skipped the steps below because I don't have a meat grinder.)

About 30 minutes before grinding, place all the equipment in the freezer to get cold.
Grind the sausage mixture through a small die and return it to the refrigerator to cool for 30 minutes.

Using the paddle attachment on your mixer, mix the sausage on low speed for 30 seconds. Raise the speed to medium and add 6 tablespoons cold water. Mix for another minute or two and bring everything together.

At this point you have three options. You can stuff it into casings, form it into patties, or crumble it. The sausage will keep for up to 1 week covered in the refrigerator, or freeze for up to a month. Cook to an internal temperature of 150F before serving.

Symon's Red Pepper Relish is a wonderful condiment to have on hand for eggs, sandwiches, soup, fish and even chicken.
Symon's Red Pepper Relish
Adapted from Live To Cook
Makes 2 cups
1 tablespoon olive oil
1/2 small red onion, finely diced
2 garlic cloves, minced
kosher salt
2 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/4 cup packed dark brown sugar
1/4 cup white wine vinegar
1/2 cup fresh orange juice (I used lemon juice)
1/2 cup chopped fresh cilantro
Heat a medium nonreactive saucepan over medium-low heat. Add the olive oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt and sweat until the onion begins to soften, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add the coriander seeds and cook for another 30 seconds.

Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice (lemon juice) and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from the heat and allow the relish to cool to room temperature. Season with salt to taste and fold in the cilantro. Refrigerate for up to 1 month (it will never last that long)!

I am submitting Bittman's Frittata and his Boiled New Potatoes to I Heart Cooking Clubs for this week's Potluck Theme.

I am submitting Symon's Pork Sausage and Red Pepper Relish for the Symon Sundays even hosted by Ashlee of Veggie by Season. Head on over there later today to see how everyone enjoyed their sausage and relish.


Each Sunday, my friend Brenda at Brenda's Canadian Kitchen, hosts an event celebrating all cookbooks. I am also submitting this to her Cookbook Sundays.