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Symon Says - 3 Recipes with Chef Michael Symon - Learn some great Michael Symon recipes, including an English muffin burger topped with egg. Paula’s Best Dishes, Season 7, Episode 3.
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00:00 Intro
1:06 Mom's Lasagna Recipe: https://www.pauladeen.com/recipe/moms-lasagna/
9:50 Lola Burger Recipe: https://www.pauladeen.com/recipe/the-lola-burger/
14:24 Coconut Cream Bread Pudding Recipe: https://www.pauladeen.com/recipe/coconut-cream-bread-pudding/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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0:00
I'm going to call this show, Simon Says
0:04
I've got Iron Chef Michael Simon here, and he's cooking up some of his favorite comfort foods
0:11
He's sharing the secret to his mama's famous lasagna. It almost feeds the soul as well as the belly, doesn't it
0:18
And then he's showing me how to make the ultimate burger, the Lola Burger
0:22
Good is not the word. And I've got some special treats for him, too
0:27
a decadent coconut cream bread pudding with a chocolate velvet sauce. You like sauce
0:33
I do. And a little something extra to top it all off
0:37
I haven't had hair in bread pudding since I've been like six. I've got in here in my kitchen today with me, Michael Simon, and you'll recognize him
0:51
Iron Chef. He is here today. You are part Italian, part Sicilian
0:58
Sicilian, Italian. And then my mother is Sicilian and Greek. Sicilian and Greek
1:02
But we're cooking Italian food today. We are. We have got his mama's lasagna
1:08
My mom is the greatest cook. Is she? The greatest cook. Is that where you got your love for it
1:13
I did. You know, I was lucky enough to grow up in a family where food, everything revolved around food
1:19
We sat down at the dinner table all the time. You're going to start eating your pot, darling. I like that. I like how you roll
1:23
Okay. Do you want olive oil in it? Yeah, a little olive oil. Look, can you say it again
1:28
Olive oil. Oh, it's so nice. Just enough to perfect. That's perfect
1:33
We're going to start sweating our garlic and onions. We're just going to put in one diced onion
1:37
Do you want to put a nice big pinch of salt in that? Okay, yes. All right, if you'll pass me the salt cellar, okay, you do it
1:44
Here, I'll go. You do it. We'll start. So you want some pepper? Are we fired up? A little bit of pepper
1:49
Okay. Now, I see you got bay leaves up here, so I'm assuming we're going to put a bay leaf
1:53
One or two bay leaves. Okay, one or two. Okay, there you go. How many cloves of garlic did you put in
1:58
Four cloves of garlic minced. Okay. Get those sweated, get that aroma going, and then we're going to brown all our meat
2:03
I just get all pork neck bones, beef, veal, sausage, and it's just this
2:09
I have never put neck bones in lasagna. That's where all the flavor comes from
2:14
It gives the sauce. The bones, the bones. It's all about the bones, baby
2:18
Don't fool with meat that doesn't have bones. No. As soon as that meat comes off the bone, it loses all its flavor
2:23
Yeah. You know, what's the good of that? All right, now do you want me to shove this in? Let's do it
2:27
All right, pound of the veal and the pound of the veal. And we're going to add the neck bones
2:32
And then we have a pound of the spicy Italian sausage. You've removed the casing
2:37
So do you want me to throw them in there whole, Michael? We'll just break them up. Okay
2:44
And then we're just going to let this all brown up. All right, I'm going to move these out of the way for you, Michael
2:50
Oh, you cook, you clean, you do it all. Listen. And you have that wonderful hair
2:55
I mean, it doesn't get any better than this. Oh, you would say that if I had
2:58
This is such a treat. You would say that if I had two twigs of hair
3:02
That's coming from a man that has none. That is two more twigs than me. You have two more twigs of hair than I do
3:09
Well, I'm glad you like it. Thank you. Well, this is, we're going to, oh, pop that open
3:13
Oh, the tomatoes. We're going to put in 28 ounces of tomatoes. Okay, so I'll get this open for you
3:17
Hand-diced tomatoes. And my mom always, San Marzano is the key. San Marzano tomato
3:22
Okay. All right? Do we cut this with any water? A little bit of white wine. Okay
3:30
And let me know now, Michael, when you want me to go down with our heat
3:34
All right. We're just going to drop this down to a simmer. Okay. Put that lid on there and just let it cook away
3:40
Can you reach that lid? The tomatoes are going to... I got it. You got it. I got it
3:45
And we're going to let it cook for how long, Michael? Until it's done
3:51
Do we need to call my? Through four hours. Okay. Well, come on down and show me what you got
3:57
Would you like to be in control of the board? Because I'm truly at your disposal today
4:04
Oh, you didn't see that? I'm not going to do anything but take orders. Simon says
4:10
So we're going to have that great meat ragu, and then this is going to be the cheese layer
4:13
It's ricotta, a little bit of parmesan, and some fresh mozzarella. Dump those two containers of the ricotta in there
4:20
Ricotta, ricotta. Ricotta. Ricotta. And then I'm going to chop up these fresh herbs
4:25
Okay. So there's two pounds of ricotta in here, and then we're going to put in a quarter cup of basil
4:31
quarter cup of sliced parsley, and a quarter cup of oregano. So, what I want to know about the Iron Chef is how you qualify
4:47
You competed against other people. Well, I was on Iron Chef once as a competitor before I was an actual Iron Chef
4:53
I lost to Morimoto. Well, that's all right. But I got my revenge against him in the holiday battle
4:58
Did you win? Yeah. Bobby and I beat him in cash. No. Do you love Bobby Flay
5:02
He's the best. And you're gonna grate a half a cup of that fresh Parmesan cheese in, right
5:07
Right in there, gives it a little saltiness, you know. All right, now how about these eggs over here
5:11
You gonna crack the eggs right in there Do you want me to crack the eggs and beat those up You know what so I just wanna talk to you I don wanna cook I just wanna hang out and chat Let see that just want to hang out and chat I think we should just chat This could be like the 24 lasagna
5:25
Well, I'm in. All right. All right, so I'm going to put a little bit of salt in there
5:29
I'm delighted to have you today. All right, so were you ready for that
5:35
It's perfect. I was just going to say put the egg in. Okay, good
5:38
I don't fully get the Iron Chef as far as how it works and how it becomes one
5:47
I think what happens is... So since you beat Marimoto, are you an Iron Chef
5:52
I'm one of them. It's myself, Bobby, Morimoto, Cat, and Mario. Are you posing for the camera
6:01
Yes, I am. I'm doing a photo op. And then we just added a new one this year, Jose Garces
6:08
I am with an iron chef, so don't go anywhere. Coming up, Michael and I put together his delicious lasagna
6:17
My mother is going to be so proud. And grilling up his decadent Lola burger
6:22
Michael, you ball-headed devil. And later, my coconut bread pudding, y'all. That is love in a bowl
6:30
Yes. I so hope y'all are enjoying the show. And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
6:44
And we'll be right back after the break. Hey, y'all. Welcome back
6:51
I'm in the kitchen with one of the Iron Chefs, Michael Simon, and I'm having a wonderful time with him
6:57
He is making his ma's lasagna. Can I taste it yet? The chunks have fallen off the neck bones
7:03
Oh, my gosh. I love a neck bone. You taste this, and while you're chewing, I'm going to go get those noodles
7:09
Oh, my goodness. Huh? It's love in a pot, I'm telling you
7:14
There's so much happiness in there. How much does your wife weigh? Oh, about 110 pounds
7:20
But I chase her around a lot, you know, so I haven't caught her in 20 years
7:25
She's quick as a cat, I tell you. If I was your wife, I'd weigh 250 pounds
7:32
All right. You've got our lasagna noodles. Now they're done. I'm going to stand by with the ricotta
7:38
All right. And you just tell me when you're ready for me to come in. So I'm just going to put a layer of noodles down
7:43
Okay. These noodles are hot. Okay. And you've just used a regular noodle
7:49
Any tips there? Yeah, we just cooked it until it's albente. You don't want to overcook it. And then layer a sauce
7:54
Okay. We put a cup of sauce down. Uh-huh. And then another layer of the noodles
8:03
Are you ready for me
8:12
Cheese me. I'll cheese you. Put half that cheese down. Half the cheese
8:17
Okay. And are you going to spread this over it? We're going to spread it out. Okay
8:21
Put a little bit of fresh mozzarella with that. Great. So you don't need to just take my spatula and kind of spread it
8:28
This is fresh mozzarella. Mm-hmm. More delicate. You just get that from the grocery store
8:33
Yeah, right at the grocery store. Most grocery stores nowadays have fresh mozzarella, so it's not a problem
8:38
Yes, most of the grocery stores today are really full, full service
8:43
Another layer of noodles. Another layer
8:54
More mozzarella. And more ricotta. Okay, and is this going to be the last of the ricotta
8:59
Yeah, and then we're going to put on those. Okay, so I can be very generous. You be generous
9:07
This is going to be fabulous when we grate into this. And all this is going to melt down, and the cheese kind of holds it together
9:13
Yes. You know, I think it's going to be good enough to make you want to slap your mama
9:18
Look at that. And then I'm just going to break some of this matz on top
9:27
Okay, do you want me to break? Okay, yes. This is incredible
9:35
My mother is going to be so proud. Hopefully we're going to make your mama proud
9:39
So, 350, one hour, and it's dinner time. 350, one hour, y'all
9:46
One of the items that I read about in your cookbook was this Lola burger
9:52
And I cannot wait. You tell me what to do. We've got our cheese up here
9:56
We have the cheese. We grounded the meat coarsely. I don't like a fine ground burger
10:00
Right. This is a mix of, it has chuck, sirloin, and brisket
10:04
So we have about 25% fat. All right, now what are these eggs for
10:08
Are we going to fry those eggs? We're going to fry the eggs on top of the burger. I adore a fried egg on my burger
10:13
Me too. So, and I don't pack them too tight. I keep them kind of loose. You need that air in there. Yeah
10:18
Here, we'll see. I season them pretty liberally. Yes. Give me the flip
10:24
I season yours. Thank you. Give me the flip. All right. Yes
10:29
and a little bit of cracked black pepper Yes Now they just go down and Put it on the grill
10:47
Yes. Perfect. And then we're going to cook these how we like
10:52
We're going to each have a burger, so let's crack two of these eggs. Okay. Ready
10:57
Yes, I'm ready. I'll take one. Yes, I'm going to... Just do mine in here first to make sure it's all right
11:05
And we'll put a little bit of perfect salt on the eggs. Okay
11:09
And is this a cheddar? Cheddar. An aged cheddar. And please let your cheese melt
11:15
Yes. Once you put it on the burger. Yes. You know, I was reading a lot of your tips in your book, and you and I think a lot of light
11:23
Michael. Does that scare you? It takes more than that to scare me
11:28
Now, if I wake up with a southern accent, that would scare me. I'd like to wake up with your hair
11:35
That would be very exciting. Well, listen, I've got a spare wig in my closet. You like my hair
11:40
I love your hair. I have so got you fixed. I'm wearing it. I haven't had hair for 20 years
11:45
This is going to be so exciting. Well, honey, you fixed and had plenty of hair. We're going to look like twins
11:53
All right. Perfect. Got your eggs. Grab me a couple English muffins. We're just going to toast them up here
11:58
I love the fact that you use English muffins. And the nooks and crannies hold all the juices
12:03
Your burger. Yes. Your eggs. I want you to fix my burger just like you would at Lola's, okay
12:16
Some of those pickled onions. Put a couple pickles on there for you
12:20
I'm going to put some onions on mine. Mine's going to run down my chin. Yes, it is
12:26
Oops. Okay, let's go. I go with the go big or go home theory
12:30
Mm-hmm, mm-hmm. Oh, my gosh. Michael, you bald-headed devil. Aren't they good
12:40
Good is not the word. Coming up, Michael and I get a taste of his mama's lasagna
12:47
This is incredible, y'all. And I've got something to top off my coconut bread pudding, y'all, and our earned chef
12:56
It is a very exciting day, isn't it? I hope y'all are enjoying the show, and I want to hear from you
13:05
Tell me what recipes or videos you'd like to see me make by just leaving a short comment below
13:12
Now, let's get back to the show, y'all. Y'all, I've got an Iron Chef in my kitchen
13:21
How exciting is this for me? We have just taken his lasagna
13:25
out of the oven. My, it looks delicious. Oh, look at this
13:30
Little bit of fresh basil on top. Yes, yes. I have just pillaged your garden
13:35
I'm going to give it some cut. Plates. Look at it. Oh, boy. Oh, my gosh
13:40
We did good. Now, again, you know, not super saucy, but super flavorful
13:44
See, I love it. I'm not even waiting on you, Michael. That's okay
13:53
Mmm. This is incredible, y'all. Mmm. So humble, yet so nourishing. It almost feeds the soul as well as the belly, doesn't it? Mmm
14:11
Y'all must try it. I need some dessert. I need to make you some dessert
14:16
Good. Now, come on down here. All right. I want to share a recipe with you
14:21
You know, Southerners love bread pudding. It is one of my favorites. So, I'm making you a coconut bread pudding
14:28
We've got six eggs here. Okay. Now, if you would divide four of them for me
14:32
Okay. Because we're going to need two whole eggs and four yolks
14:37
So, four yolks. All right. I could do that. I do it with my hands. Is that okay, Paula? Yeah, please
14:41
All right. All right. Now, I'm going to be cutting up our bread. And I've got a loaf of French bread here, Michael
14:47
and I'm just going to cube it. Now this is good fresh bread
14:52
but the great thing about bread pudding, y'all, is you can use the older bread
14:59
any kind of bread you got. This is getting cubed up pretty good
15:09
I could eat half a loaf of this with butter. You love bread and butter
15:14
Oh my God, are you kidding me? Like, the worst part of my life was in the 80s when those low carb diets
15:21
I was on it. Never, ever. I couldn't do it. A Greek and Italian, I couldn't live without bread
15:26
You poor baby. No, it wasn't going to happen. No, you got to have some bread. So why don't you jump in here and help me queue up this bread
15:40
I need a fourth of a teaspoon of nutmeg, fresh nutmeg. Uh I going to do a pinch of mace and I going to do about a fourth of a teaspoon of salt All right And this is what makes this bread pudding so outstanding
15:59
We're going to use two cans of unsweetened coconut milk. You make it sweet all on your own, Paula
16:07
Listen, I'm going to fall for you. Oh, look how creamy and rich it is
16:12
Yes. Oh, you ain't seen creamy and rich yet, honey. Look what Memo's got in this jar
16:19
I have got cream of coconut, y'all. And this is like a 13 1⁄2 ounce can of cream of coconut
16:27
And that's where we're getting the sweet. Yes. Look how rich. There we go
16:32
Look how rich this is. This looks fantastic already. I know. I love, coconuts are one of my favorite things
16:39
It's one of those things either you love or you hate. All right, now I'm going to measure out a cup of sweetened, flaked coconut
16:47
All right, now if you put the eggs... What do you want me to do with my eggs? Plop them right in? Uh-huh, just plop those in
16:53
And I'm going to be spraying our pan. All right. Oh, my God, this is so good
17:00
This is not a light dessert. No. You know, light and dessert are two words that should never go together
17:06
Now let's see how much we can pack it in because as that bread absorbs the liquid
17:13
Oh my God, that is loving a bowl. Yes. As it absorbs that liquid, it's actually going to collapse
17:21
All right, now what we're going to do, Michael, is cover this for one hour
17:27
Okay, so it all absorbs in there? In the refrigerator, yes. We're going to let that bread soak up all those liquids
17:36
Oh, boy. We are one hour closer. Yes, yes, we're getting close
17:45
All right, now, if you'd put it in our dish, because we're going to cook this in a water bath
17:50
Oh, all right. Because we don't want the bottom to, you know, get brown and burnt
17:53
So it cooks nice and even. Right. All right, now, we're going to take a piece of tinfoil
17:58
If you would pour our water in there. The only thing to do now is just top it with a little bit more fresh coconut
18:09
So if you would just cover that with the foil. All right, we're going to bake it, y'all, in a 325-degree oven for one hour
18:18
I'm really trying to impress this Iron Chef. I'm impressed. I'm very impressed
18:24
Coming up, Michael can't hardly wait for my coconut bread, please. Whoa
18:30
I'm ready to whisk now. I'm excited, aren't you? I so hope y'all are enjoying the show
18:37
And if you do, be sure to click like, subscribe, and the notification bell so you'll never miss a video
18:46
And we'll be right back after the break. Okie dokie. Welcome back
18:53
You know, I promised Michael before we went on break that we were going to make this coconut bread pudding over the top
19:01
It just keeps getting better. By making a chocolate velvety sauce. So what we're going to do is heat a half a cup of heavy cream
19:09
I've heated that. Now we're going to put one cup of semi-sweet
19:15
Whoa! I'm ready to whisk now. You're excited, aren't you? The excitement's got the best to me
19:20
All right, just whip that up, honey. I had no idea, y'all, that when I planned this dessert, that coconut is Michael's favorite all-time dessert
19:32
My birthday dessert every year is a coconut cake. Coconut lemon cake. Yep
19:36
Well, we want to serve our coconut cream bread pudding. We're going to serve it cold
19:42
Okay. Now, it's delicious hot, but this is... Should I bring the sauce down, Paul
19:47
Oh, yes. One more thing that Michael needs. All right. Hurry up
19:51
You've got to go get that hair. I won't eat any of this until you get back
19:59
You better put that down, boy. Come here. This is exciting. I think my head's too big
20:10
Oh, my God. You know, it's not the mullet that I used to fashion in the 80s
20:16
but this is good stuff. What do y'all think? Product. You could be my charm
20:21
You could be my charm. I like it. I'm feeling it. This is the perfect day I have
20:26
I haven't had heron bread pudding since I've been like six. It is a very exciting day, isn't it
20:36
Paula, this is over the top good. This is going to be my new birthday dessert
20:40
Is it really? A whole new birthday treat for me. You are so hot
20:48
You're too hot for words. Look, I'm shedding. Hey, y'all, it's Paula Deen
20:56
Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as a notification bell to be alerted when I post a video
21:07
Love and best dishes, y'all
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