Michael Symon Food Network Shows

STUFFED TOMATOES

Stuffed Tomatoes image

Provided by Michael Symon : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

ROASTED CAULIFLOWER

Roasted Cauliflower image

Provided by Michael Symon : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small head green or orange cauliflower, cut into florets
1 small head purple cauliflower, cut into florets
1 small head white cauliflower, cut into florets
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup picked fresh cilantro
1 tablespoon toasted cumin seeds
4 scallions, finely sliced
Juice and zest of 1 lime

Steps:

Set up your grill for direct heat by building the coals evenly on the bottom. Place a large cast-iron pan on the grill to preheat.
Place the cauliflower in a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then transfer to the cast-iron pan in an even layer. Close the lid of the grill and cook, giving it a toss halfway through, until charred and tender, 7 to 10 minutes. In the meantime, mix together the cilantro, cumin seeds, scallions, lime juice and zest and 1/4 cup olive oil. Mix well to combine and season with salt and pepper. Remove the cauliflower from the grill and toss in the dressing. Serve.

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