Symon's Dinners Cooking Out Season 3 Episode 6 All-American Clambake

Symon's Dinners Cooking Out is a popular cooking show that features chef Michael Symon as the host, where he demonstrates how to create delicious and unique meals just by cooking outdoors. In season 3, episode 6, titled "All-American Clambake," the chef is going to show his audience how to do a classic American cookout, where he will be serving the perfect clambake.

Michael Symon welcomes all his viewers to an amazing summer cookout, and in this episode, he is going to teach his audience how to prepare the ultimate All-American Clambake. He starts the show by introducing the ingredients needed to make the meal, including various types of seafood, potatoes, onions, lemons, and corn, among others.

Then, the chef moves on to show his audience how to set up a clambake pit in the most creative way possible. This requires an enormous kettle or pot, a makeshift fire pit, and loads of hot charcoal. Symon explains how to layer each ingredient correctly to ensure that the seafood is cooked perfectly, and that the hot steam emanating from the pot cooks it through and through.

Once the clambake is cooking, Symon moves to prepare an appetizer that all foodies will love. He takes the famous and quintessential American sandwich, the Reuben, and prepares a grilled and toasted version of it with sauerkraut, Swiss cheese melted to perfection, Thousand Island dressing, and the best-ever pastrami. The sandwich is made to perfection and perfectly complements the main dish.

After serving the delectable sandwiches to his guests, Symon returns to the clambake to ensure that the seafood is cooked perfectly. The chef checks the clambake pot and instructs the audience on how to make sure that the ingredients are all perfectly cooked and ready to enjoy. He serves the guests with the freshly-cooked seafood, which includes lobster, clams, and mussels, among others. The seafood is perfectly cooked, and the audience can't wait to dig in and savour the All-American flavors of the clambake.

To accompany the clambake, Symon serves a chilled and refreshing Peach Sangria, which he makes in a punch bowl. The sangria is made using the best peaches, white wine, a small amount of gin, and loads of fruit juices. Symon expertly blends these ingredients together to make a refreshing cocktail to wash down the amazing seafood.

Symon also prepares some mouth-watering buttered corn on the cob and grilled potatoes with sea salt, garlic, and fresh parsley. The potatoes are cooked to perfection and have a crispy exterior, and the corn is cooked to perfection and has a slightly smoky flavor.

As the show comes to an end, Michael Symon thanks his guests and his viewers for joining him and hopes that they can taste the All-American flavors of the clambake in their own kitchen. This episode of Symon's Dinners Cooking Out season 3 episode 6, titled "All-American Clambake," is a must-watch for all foodies who love the classic flavors of America and want to learn how to cook them traditionally.