Iron Chef Michael Symon Shows Off His Live To Cook Line by Weston

Iron Chef Michael Symon showed off his new "Live To Cook" line by Weston at the International Home + Housewares Show this week. Watch the demo:

We partnered with Chef Symon to bring you fresh products for processing, preparing, and preserving your fresh foods. Locavores, foodies, and home harvesters alike will delight in the effortless ways these tools enhance the cooking experience.

The star of this line is the Multi-Function Grinder that Chef Symon used to make his Keftedes (Greek Meatballs) from his Live To Cook cookbook. His recipe is below. With a .5 horsepower motor, this workhorse is an essential addition to any respectable kitchen.  Its brushed stainless steel finish makes it an attractive appliance to grace any countertop. 

The  “Live to Cook”  Vacuum Sealer is the perfect ally in the battle to keep food fresh. Store your freshly-made entrees, extend the life of leftovers, or prepare food for sous-vide cooking with this easy-to-use sealer. 

“Live to Cook” Burger Presses are as fun and innovative as the chef who inspired the line. Make perfect patties with the press of a button or mini burgers with the Slider Press. And the 5 lb Sausage Stuffer simplifies the process of making any style of sausage. But don’t forget your vegetables! The Stainless Steel Mandoline Slicer allows for precisely cut veggies every time, and French fries come out flawlessly with the “Live to Cook”  French Fry Cutter.

Symon Says, "Live To Cook."

Michael Symon's Keftedes (Mom's Little Meatballs)
from Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen

Canola oil, for sauteeing and pan-frying
1/2 cup minced or grated onion
kosher salt
1 garlic clove, chopped
1/2 cup diced day-old bread
1/2 cup whole milk
1 lb ground beef or lamb
1 large egg
1 teaspoon torn fresh oregano leaves
1/4 teaspoon ground coriander
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
pinch grated nutmeg
freshly ground black pepper
all purpose flour for dusting
handful of fresh mint leaves for serving
2 lemons, one cut into wedges
1/4 cup extra virgin olive oil

Heat 2 teaspoons of the canola oil in a medium saute pan or skillet over medium heat. Add the onion and a three finger pinch of salt and cook until the onion begins to release some moisture and soften, 1-2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2-3 minutes. Scrape out onto a plate and let cool.

Meanwhile, put the bread in a small bowl and pour in the milk.

In a mixing bowl, combine the onion and garlic and meat. Add the egg. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of pepper. Mix the ingredients with your hands until they're all evenly distributed. I like to taste this mixture raw to check for seasoning (it's delicious), but you can saute it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to one day).

Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off any excess.

In a large shallow pan, add enough canola oil to come up to about a third the height of a keftede and heat over medium heat until hot (the keftedes should sizzle immediately upon hitting the oil). Pan-fry the keftedes, turning once until just cooked through but still moist inside and with a nice crust outside, about 5 minutes (cut open if you're unsure where they're done). Remove to a paper towel-lined plate to drain.

Arrange the keftedes on a serving platter. Grind some fresh pepper over them, tear mint leaves onto them, grate the zest from the whole lemon onto them, and give them a drizzle of extra-virgin olive oil and a sprinkle of salt. Serve the lemon wedges on the side for squeezing on top.

© 2009 Michael Symon
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