Sunday, September 26, 2010

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.

34 comments:

  1. Kim, I am DROOLING over your breakfast, absolutely drooling. At first I thought it was a breakfast pizza (that's good too, lol!) but then when I read it, oh my. And marscapone has to be one of my favourite cheeses. So creamy and delicious. And homemade sausage and homemade relish too? I want to eat breakfast at your place. What a gorgeous meal, thank you so much for linking this to Cookbook Sundays!!

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  2. Great breakfast! I love the way you pulled it all together. Beautiful!

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  3. I'm in the mood for breakfast AGAIN after reading this! I bet the marscapone cheese made this superb! Good job, Kim!

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  4. All I have to say is that you took a real risk pairing those two together. Remember what happened the last time my imaginary husband encountered Mr. Bittman. Mass chaos ensued.

    Well looks like they played together marvelously here! Gorgeous dish.

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  5. At first, I thought breakfast pizza too.

    You combined some really great looking recipes from both chefs into one super-stunning meal. Such inspiration at breakfast time does not happen at my house! By the way, I'm coming over.

    Oh, and that bowl of potatoes...I could eat every bit!

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  6. I've never made a frittata, but this certainly inspires me to get crackin'! (ha! pun intended)

    And homemade sausage - wow - I'm simply speechless!

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  7. Oh! I can only imagine how much yummier homemade sausage is over store bought. I can see why this was such an incredible meal!
    ~ingrid

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  8. This frittata does look like the bees knees as does the red pepper relish! Yum!

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  9. I did think it was a pizza at forst, OMG it looks fantastic. Nice job pairing the two bald guys :-)

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  10. I love frittata and make them often, but never with mascarpone (at least, not yet!)The addition of the homemade sausage and red pepper relish must have really put this breakfast over the top. Yum and yum again. You definitely hit a home run here.

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  11. Wow--you put alot of hard work into this meal. SO impressive! It all looks fabulous..wish I could have been a guest for breakfast at your place :-)

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  12. Oh how I wish I could come over to your house for breakfast!!!

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  13. Very creative to combine the two--breakfast looks delicious! Loving that homemade sausage especially! ;-)

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  14. I like both chefs, and given the number of dishes you prepared for this breakfast it was good combination of simple and sophisticated from each. Symon's pork sausage recipe looks quite delicious. That's a recipe that I definitely look forward to making someday.

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  15. What a great weekend breakfast for treating your family. It looks beautiful and sound like it would taste amazing.
    *kisses* HH

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  16. This is one fine breakfast. Very impressive.
    Sam

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  17. This sounds like heaven right now (and my rumbling tummy agrees), especially since I'm looking at it without anything in that belly!! Man, I would love to sit down to breakfast with these two!! Seriously, everything looks fabulous beyond words. =)

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  18. What a hearty and insanely delicious breakfast Kim! I love the looks of the frittata - total decadence. And I have been thinking of making my own sausage - I'm inspired!

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  19. I don't know how you can say it's the best thing you've eaten in a long time--it seems like you have fabulous stuff on here every time I open up!! What a breakfast. Wow!

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  20. Definatly wishing I could have been at your house for this yummy looking breakfast!!;)

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  21. Can you send some of that my way for dinner tonight?

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  22. This looks awesome. We finally got a stand mixer and the grinder so I'm now experimenting with making my own. The first batch was good but I'm wanting to try something more along this line. Thanks for posting it Kim.

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  23. Well, they sure got along perfectly!
    Fabulous breakfast! Where was my invitation?

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  24. What a fabulous breakfast. Making your own sausage - now that's impressive.

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  25. Breakfast is rocking at your house. Wow, your chef recipes are awesome. You even made the sausage-You are my hero.

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  26. Incredible. A lot of great flavors and textures in the meal.
    Mimi

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