Marcus Samuelsson Recipes

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Celebrity chef, restaurateur and New York Times best-selling author Marcus Samuelsson returns to The Talk to promote the Harlem EatUp! Festival happening May 14-17 and his new restaurant, Streetbird Rotisserie. ????Recipes by: Marcus Samuelsson????Harissa Roasted Chicken????Lemon Chicken??with picholine olive oil????

????Ingredients:??•?3 ½-pound whole roasting chicken, cut in half lengthwise??•?3 garlic cloves??•?2 lemons, sliced??•?1 cup lemon juice??•?⅓ cup olive oil??•?1 teaspoon chopped rosemary??•?Kosher salt ??•?Freshly cracked pepper????Method:??1.?Mix the garlic, lemon juice, chopped rosemary, salt and pepper.??2.?Coat the chicken with the mixture and marinate for 24 hours.??3.?Cook the chicken with the marinade at 350 degrees F until done.??4.?Plate chicken with Harissa on top, and serve with Kale Salad.??????Harissa??with picholine olive oil????Ingredients:??•?½ cup olive oil??•?4 cloves garlic, chopped??•?2 shallots, chopped??•?1 teaspoon chopped thyme??•?2 bird’s eye chilies, seeds and ribs removed??•?3 Anaheim chilies, seeds and ribs removed, chopped??•?½ teaspoon coriander seeds??•?½ teaspoon ground cumin??•?½ teaspoon caraway seeds??•?Juice of 1 lime??•?1 teaspoon salt????Method:??1.?Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the garlic, shallots, thyme, bird’s eye chilies, and the Anaheim chiles, and sauté until the shallots are translucent, about 2 minutes. Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.??2.?Transfer to a blender with lime juice, salt, and the remaining 6 tablespoons olive oil, and puree until smooth.??????Hot Splash Tack-Tack:??Berbere Shrimp Salad??YIELD 4-6 servings????

????Ingredients:??•?2 tbsps. butter??•?salt, to taste??•?pepper, to taste??•?1 tsp berbere??•?8 shrimps??•?2 tbsps. soy sauce??•?2 tsps. maple syrup??•?juice from 1 lime????Method:??1.?Melt the butter in a medium sauté pan, season with salt and pepper, and the berbere.??2.?Add the shrimp and sauté for 3 minutes on each side.??3.?Add the soy sauce and maple syrup, and caramelize for 1 minute, then squeeze the lemon juice over the shrimp.??4.?Remove from the heat, and cut the shrimp in half.??????Tack -Tack????Ingredients:??•?2 cups teff??•?1 cup water??•?1 cup beer??•?Sit 2 days wrapped??•?Feed 2 cups corn flour 2 cup water sit 2 days??•?Whisk add??•?1 teaspoon salt ??•?1 teaspoon Berbere ??•?1 teaspoon cumin????Method:??1.?Whisk together teff, water and beer, cover and let sit for 2 days. Add corn flour and water and let sit for two more days. ??2.?Pour 2 tablespoons of the batter onto greased skillet, then deep fry for 30 second in canola oil.??3.?Remove from the frier and season with berbere.????????Piri Piri??YIELD 1 cup????Ingredients:??•?8 red bird’s–eye chilies, seeds and ribs removed, chopped??•?1/2 cup fresh lemon juice??•?1 tablespoon chopped cilantro??•?1 tablespoon chopped parsley??•?2 garlic cloves??•?1/2 cup olive oil??????Method:??1.?Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running, add the oil in a slow, steady stream, and blend until well combined.??2.?Store in an airtight container in the refrigerator for up to 2 weeks.????See Also:Iron Chef Shrimp: Roasted Garlic & Cilantro-Stuff Shrimp with Shaved Fennel Salad Recipe????Peanut Noodles with Slaw:??YIELD 4-6 servings????

????Ingredients:????For Peanut Vinaigrette:??•?2 cloves garlic, minced??•?⅓ cup creamy peanut butter??•?⅓ cup rice wine vinegar??•?3 tablespoons agave syrup??•?3 tablespoons soy sauce or tamari??•?1 tablespoon sesame oil??•?1 teaspoon Sriracha sauce????For The Noodles??•?1 pound cooked soba noodles (or ramen noodles or spaghetti), cooked until al dente??•?1 cup baby romaine lettuce leaves, chopped??•?1 cucumber, thinly sliced??•?1 carrot, peeled and shaved with a vegetable peeler??•?4 leaves of napa cabbage, finely shredded??•?2 tablespoons chopped cilantro??•?⅓ cup chopped roasted salted peanuts or cashews????Method:????For the Vinaigrette:??1. Whisk all the ingredients in a large bowl.????For the Noodles:??2. Add the noodles to a vinaigrette and toss until the noodles are evenly coated. Cover with plastic wrap and refrigerate until the noodles are cold, at least 1 hour. ??3. Toss in the lettuce, cucumber, carrot, and cabbage. Garnish with the cilantro and peanuts to serve.????See Also:Ryan Scott's Grain Salad with Peanut & Sesame Dressing Recipe????Sweet Dogs??YIELD 1 portion????

????Ingredients:????•?1 piece Mini brioche hot dog roll??•?1.5oz Almond paste??•?1oz Whipped cream??•?0.5oz Grated dark chocolate??•?0.5oz Red velvet sauce????Method:??Cut up the brioche bun the same way you would for a hot dog. Pipe in the almond paste and pipe the whipped cream on top, sprinkle the grated chocolate and drizzle the red velvet sauce on top.??
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