Cleveland Baked Beans Michael Symon Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Season the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side.
• Transfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through.
• Meanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes.
• Serve the protein with the pick a bean mixture.

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside.
• In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside.
• Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve!

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
• Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
• Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
• Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.

Steps:

• In a Dutch oven, cook the bacon until crispy. Add the onion and jalapeno cook until softened, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes, until brick colored. Add the molasses, light brown sugar, maple syrup, ketchup, ballpark mustard, soy sauce, and apple cider vinegar.
• Drain the soaked beans and add them to the Dutch oven stirring to coat. Add the 10 cups water and bring to a boil and reduce to a simmer. Cover the beans and transfer them to the oven. Cook for 3 to 4 hours until all the beans are tender, stirring occasionally.
• To finish, season with salt and pepper. Add additional apple cider vinegar if necessary. Serve immediately.