'The Chew's' Michael Symon simplifies recipes in '5 in 5'
In a math equation, according to Chef Michael Symon, five plus five equals 120.
That's the formula for his latest cookbook, “5 in 5,” (Clarkson Potter Publishers, $19.99), in which he demonstrates his streamlined approach to quick and easy cooking: Take five fresh ingredients, give them five minutes on the stove or grill, and end up with any of his 120 home-cooked dinners.
“At the end of the day, I've always been of the thought process that less is more,” says the co-host of ABC-TV's daytime lifestyle and cooking series “The Chew,” and an Iron Chef on the Food Network. “The one big mistake people make with food is putting too much into it,” as in too much time and too many ingredients.
Symon, a big meat lover, offers recipes that create a variety of simple and satisfying meals by teaming combinations.
• Pork tenderloin, eggs, lemons, apple and arugula for his Pork Schnitzel
• Ground beef, yellow onion, unsalted butter, mayonnaise and Swiss cheese for a Patty Melt
• Chicken thighs, garlic, sweet red bell peppers, jalapeno and fresh flatleaf parsley for Chicken Diablo
• Shaved rib-eye, onion, jalapeno, sweet red bell pepper and gruyere cheese for Flip-Steak and Peppers
Symon was in the Pittsburgh area Sept. 8 as part of his tour promoting “5 in 5,” his third book after “Michael Symon's Live to Cook” in 2009 and “Michael Symon's Carnivore” in 2012.
The timing of his appearances at Market District stores in Robinson and Bethel Park might have been a recipe for disaster, given that the devoted Cleveland Browns fan of 25 years was coming into Steelers country on opening game day for both football teams.
He thanked his faithful followers — 220 in Robinson and 250 in Bethel, according to Market District spokesman Preston Ciranni — for turning out. Fans included several friends and extended family members who live in Western Pennsylvania. Symon's mother is from Monessen, and his father is from Johnstown.
Family friends Bill and Lola Manus of Monessen were second in the book-signing line, waiting for more than an hour to see the chef.
“We love him. He's so personable and happy all of the time,” Lola said. She wouldn't confirm that Symon's Lola restaurant in Cleveland is named after her, but said that he told her he liked her name.
Dixie-Lee McKelvey and David Cook of North Strabane had the first spot in line. McKelvey said they watch “The Chew” every weekday, and seeing Symon in person was “a once-in-a-lifetime opportunity” they couldn't miss.
“I gave up the Steelers game for this,” said Mary Papazis, a cousin of Symon's, along with Josephine Markantone, both of Murrysville, who came with their families.
“I wasn't missing Michael,” said Symon fan Jean Driscoll of Bridgeville, wearing a Steelers jersey. “I watch ‘The Chew' all the time and I'm definitely going to try to make some of the things in his cookbook.”
After signing copies of his book and posing for photos, Symon told the crowd that people in Pittsburgh are “just like those in Cleveland, as friendly and as nice as they come.”
His “5 in 5” speed-cooking recipe demos are a popular segment on “The Chew.” He says the concept originated because of his and wife, Liz's, busy schedules. They own and operate several Midwestern restaurants, including Lola, Lolita and B Spot in Cleveland, Roast in Detroit, and his Bar Symon Kitchen & Taphouse bistros, including one in Pittsburgh International Airport Airmall that Symon visited before leaving town.
“With my wife and me both in the restaurant business working 12 to 15 hours a day, we had to come up with dishes that were fast and really delicious,” he says. “This is how Liz and I eat during the week. On weekends, we're more extravagant.”
He says he hopes his recipes will inspire home cooks to make his simple, affordable and delicious meals for their families, despite their own busy schedules.
Candy Williams is a contributing writer for Trib Total Media.
