Michael & Liz Symon's favorite 'Simply Symon' recipes

Chef Michael Symon and wife Liz Symon are inviting viewers into their backyard with their new cooking series, "Simply Symons." The couple is sharing what makes the show special while serving up delicious recipes, easy entertaining ideas and plenty of inspiration for home cooks. Get the recipes seen on "The View"!

Catch new episodes of "Simply Symons" every Friday on YouTube, Spotify and the All Chewed Up channel on LG Channels.

HALLOUMI WITH STRAWBERRIES
Serves 4
Ingredients
1 block halloumi cheese
12 ounces fresh strawberries
1/4 cup white wine (such as Pinot Gris)
1/4 cup toasted pistachios
2 tablespoons red wine vinegar
4 tablespoons honey
4 tablespoons extra-virgin olive oil
1 small bunch fresh mint
Salt and pepper, to taste

Directions
Slice the halloumi into 1/4-inch-thick slices. Lightly brush the cheese with oil and grill over high heat until warmed and lightly charred.
Place the strawberries, white wine and pistachios in a saucepan over medium-high heat. Warm until the strawberries begin to soften.
Meanwhile, whisk together the red wine vinegar, honey and chopped mint in a mixing bowl. Slowly drizzle in the olive oil, whisking continuously to form a dressing. Season with salt and pepper to taste.
Arrange the grilled halloumi on a serving platter. Top with the warm strawberry mixture and drizzle with the dressing. Garnish with additional fresh mint and serve.

BIG RIGS WITH SPICY SAUSAGE AND VODKA SAUCE
Serves 4
Ingredients
1 box large rigatoni
8 ounces ground spicy Italian sausage
1 can tomato paste
1/2 cup vodka
2 cups heavy cream
4 tablespoons butter
1/4 cup fresh basil, chopped
1/2 cup grated Parmesan cheese

Directions
Bring a large pot of salted water to a boil. Cook the rigatoni until 2 minutes less than package directions. Drain, reserving 1 cup pasta water.
In a heavy-bottomed pot over medium heat, cook the sausage until lightly browned. Stir in the tomato paste and cook for 3 to 5 minutes, until it darkens slightly.
Add the vodka and cook for 1 minute. Stir in the heavy cream and bring to a gentle simmer. Cook for 5 minutes to reduce slightly.
Add the butter and stir until melted. Gradually add the Parmesan cheese, stirring constantly until smooth.
Add the cooked rigatoni and enough reserved pasta water to reach the desired consistency.
Garnish with fresh basil and additional Parmesan cheese before serving.

FISH TACOS WITH SPICY SLAW
Serves 4
Ingredients
For the Fish
8 ounces flaky white fish, such as black cod
Blackening seasoning, to taste
2 jalapeños, thinly sliced
4 (6-inch) corn tortillas

For the Slaw
1 cup shredded red cabbage
1 cup shredded green cabbage
2 poblano peppers
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
2 mandarin oranges, segmented
2 tablespoons honey
Juice and zest of 2 limes
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
Salt, to taste

Directions
Pat the fish dry and season generously with blackening seasoning.
Grill over high heat for 2 to 3 minutes per side, or until cooked through.
While the fish cooks, grill the poblano peppers until the skins are charred black. Transfer to a bowl and cover for 5 minutes. Peel away the skins and discard.
To make the slaw, combine the red cabbage, green cabbage, scallions, cilantro, mandarin orange segments and peeled poblano peppers in a large bowl.
In a separate bowl, whisk together the lime juice, lime zest, soy sauce, olive oil and honey. Pour over the cabbage mixture and toss to combine. Season with salt to taste.
Warm the tortillas on the grill or in a low oven.
Flake the fish and divide among the tortillas. Top with the slaw and garnish with sliced jalapeños before serving.

CLAMS AND PANCETTA WITH GARLIC BREAD
Serves 4
Ingredients
1/2 cup pancetta, cubed
5 garlic cloves, divided
2 medium shallots, diced
2 teaspoons red pepper flakes
3 cups white wine
2 medium tomatoes, divided
1/4 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 loaf country sourdough bread
Salt and pepper, to taste

Directions
Heat a large heavy-bottomed pot over medium heat. Add the olive oil and pancetta and cook until the pancetta is crisp.
Add the shallots, 4 garlic cloves and red pepper flakes. Cook for 3 to 5 minutes, until softened.
Add the clams and white wine. Cover and bring to a boil. Cook for 5 to 7 minutes, or until the clams open.
Dice 1 tomato and stir it into the clam mixture along with the parsley. Season with salt and pepper to taste.
Meanwhile, cut the sourdough into thick slices. Drizzle with olive oil and rub one side of each slice with the remaining garlic clove and the cut side of the remaining tomato.
Grill until hot and lightly marked. Remove from the grill and sprinkle with salt.
Serve the clams and broth with the grilled garlic bread alongside.

PINEAPPLE DAIQUIRI
Makes 4 drinks
Ingredients
6 ounces rum
3 ounces fresh lime juice
6 ounces pineapple juice
3 egg whites

Directions
Combine the rum, lime juice, pineapple juice and egg whites in a cocktail shaker.
Shake vigorously without ice. Add ice and shake again until well chilled.
Strain into coupe or martini glasses and serve immediately.