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"When shopping for the right range never underestimate the need for more BTUs and oven space."

Chef Michael Symon

Michael Symon | Celebrity Chef | All Star Chef


Name: Chef Michael Symon
Location:  Cleveland, OH
BlueStar: 60" RNB with French Top, Matte Black, Antique Brass Trim; 60" Wrangler Prizer Hood in Matte Black with Antique Brass strapping

Born and raised in Cleveland, Ohio Chef Michael Symon is now a chef, restaurant owner, and author.  After graduating from the Culinary Institute of America in New York he worked for many of Cleveland's top restaurants before branching off to open his own.  Since being named a Best New Chef by Food & Wine magazine in 1998, Symon and his restaurants have been awarded numerous honors.  His flagship, Lola which opened in 1997 and is now the cornerstone of Cleveland's dining scene was among "America's Best Restaurants" by Gourmet magazine in 2000.  Lolita, a Mediterranean-style bistro in the historic Tremont neighborhood, opened in 2005.  In 2009, Symon earned The James Beard Foundation Award for Best Chef Great Lakes.  Roast brought Symon's meat-centric cooking to Detroit in 2008 and the Detroit Free Press named it "Restaurant of the Year."  B Spot followed in 2009 which Bon Appetit magazine included on their list of "Top 10 Best New Burger Joints."

Symon made his debut on Food Network in 1998 with appearances on "Sara's Secrets with Sara Moulton," "Ready, Set, Cook" and "Food Nation with Bobby Flay," before being tapped to host over 100 episodes of "The Melting Pot."  He then went on to win Season One of "The Next Iron Chef" in 2008, earning a permanent spot on the roster of esteemed Iron Chefs.  In January 2012, Symon's show "Symon's Suppers," premiered on Cooking Channel, and in September 2011, he joined the cast of ABC's "The Chew" as one of the show's five hosts.

Chef Symon published his first cookbook, "Michael Symon's Live to Cook - Recipes and Techniques to Rock Your Kitchen", in 2009, sharing home-cook friendly recipes that draw on the flavors of his heritage.  His second cookbook, "Carnivore", dedicated to meat lovers, was published in October 2012 and his third cookbook, "5 in 5", inspired by a popular speed-cooking segment on "The Chew," was published in September 2013.

Favorite Ingredient:  Lemons, everything is better with a little acidity.

Why BlueStar:  My favorite feature on my BlueStar® range is the super large ovens.  Plus the high heat BTUs of the open burners are amazing.  When shopping for the right range never underestimate the need for more BTUs and oven space.  I also have a French Top which is what I cook on in my restaurants; the even heat of the French Top really allows me to keep oil at a consistent temperature when frying chicken.

Unusual item in the tool box:  Although not that unusual, I love a rasp and a bench scraper.


Favorite Recipe: Butter Fried Chicken

  • 1/2 pound unsalted butter (softened)
  • 1/4 cup Maple Syrup
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Chicken (cut into 8 pieces)
  • 2 cup Buttermilk
  • 1/2 cup Your favorite Hot Sauce
  • 3 Garlic Cloves (peeled & smashed)
  • 1 small bundle Fresh Thyme
  • 1 cup All-Purpose Flour
  • 1 cup Ground Cracker Crumbs
  • 2 teaspoons Smoked Paprika
  • Canola Oil (for frying)
  • In a mixing bowl, whip together the softened Butter and Maple Syrup.  Season the butter with a pinch of salt, place in a piping bag and set aside.
  • In another mixing bowl, whisk together the Buttermilk, Hot Sauce, Garlic, and Thyme and season with salt and tons of black pepper.
  • Lay out the Chicken pieces and loosen the skin.  Pipe the Compound Butter underneath the skin of the Chicken then press the skin back down slightly.  Season the Chicken on both sides with Salt then add it to the Buttermilk marinade.  Marinate for at least 2 hours in the refrigerator.
  • After 2 hours, remove the Chicken from the fridge and let the chill come off of it, about 30 minutes.  In the meantime, heat a large cast iron skillet over medium-high heat.
  • Mix together the Flour, Cracker meal and Paprika.  Remove the Chicken from the Buttermilk marinade and dredge it in the Flour/Cracker mixture, shaking off any excess, then dip again into the marinade, shaking off the excess.  Dip it agin into the flour/cracker mixture to coat.
  • Add a good inch or two of oil to the skillet and heat to 360° F, setting up for a shallow pan fry.  When all of the Chicken has been breaded, carefully add it to the pan in a single layer, skin side down and cook until golden brown on all sides, 10 - 12 minutes per side.  Remove to a cooking rack to drain.  Serve hot or at room temperature.

Click here to see the recipe made live.


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