Iron Chef Michael Symon Doesn't Need To Use A Million Ingredients To Make A Dish Stellar

Iron chef Michael Symon is owner and executive chef of the popular Lola and Lolita restaurants in his hometown of Cleveland, Ohio. He is known for his Midwestern-styled American cuisine and his signature dish -- “slash and burn” grouper.

Symon did not always want to be a chef. His affinity for cooking was discovered when he started working at a local restaurant after he broke his arm during a high school wrestling match.

It’ll be a busy year for Symon. Symon is scheduled to host the new season of the Food Network’s Dinner: Impossible in September 2008. A pilot of the show, with Symon at the helm, is scheduled to air in July 2008. His third restaurant, Roast, located in Detroit, Michigan is set to open its doors in fall 2008 as well.

You can catch Michael in an episode of The Next Food Network Star on June 22 at 10pm on the Food Network. For more on Iron Chef America, which airs Sundays at 9m on the Food Network, log onto www.foodnetwork.com.

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VIDEO & RECIPES AFTER THE JUMP...

Pan Roasted Halibut with Zucchini Salad
Recipe courtesy Michael Symon

2 cloves garlic, minced
1 red onion, jullienned and rinsed under ice water
2 medium to large zucchini, jullienned
Salt and freshly ground black pepper
2 lemons, juiced
6 ounces extra-virgin olive oil, plus 2 tablespoons
1 bunch dill
4 (6 to 8-ounce) pieces halibut fillet

Toss garlic, onion and zucchini in mixing bowl and season with salt and pepper, to taste.
Cover with lemon juice and 5 ounces olive oil and toss again. Pick dill fronds, toss with zucchini, and reserve.

Heat a large skillet or sauté pan over medium heat and add 1 ounce of olive oil. Sear halibut for 2 minutes per side.

Divide part of the zucchini mixture evenly onto 4 plates and top with halibut. Drizzle remaining dressing on top of fish and serve

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Ease of preparation: intermediate

Mom's Little Meatballs
Recipe courtesy Michael Symon

1/4 cup olive oil, plus 1 tablespoon 1/2 cup grated onion
1 clove garlic, minced
1/2 cup diced day old bread soaked in 1 cup milk
1 pound ground beef or lamb
1 egg
1 teaspoon fresh oregano leaves
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch nutmeg
Zest of 1 lemon
Salt and freshly ground black pepper
All-purpose flour, for dusting
Garnishes:
12 lemon wedges
1/4 pound crumbled feta
Mint leaves

Sweat onion and garlic in 1 tablespoon olive oil and let cool for a bit.

Squeeze excess milk out of bread. In a large mixing bowl mix by hand the onion and garlic, bread, ground beef, 1 egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest and salt and pepper, until smooth. Form into little meatballs (about 1-ounce each).

Heat 1/4 cup olive oil in large skillet over medium heat. Dust meatballs in flour and shallow fry until golden brown, in batches, if necessary. Remove them from the pan and place on paper towels to drain excess fat. Place on platter and garnish with lemon wedges, feta and torn mint leaves

Yield: about 20
Prep Time: 25 minutes
Cook Time: 10 minutes
Ease of preparation: intermediate