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Marcus Samuelsson

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Showing 31 - 45 of 46

Grandma's Style Apple Cake with Vanilla Sauce

Recipe courtesy of Marcus Samuelsson
1 Reviews

Swedish Meatballs

Recipe courtesy of Marcus Samuelsson

Beer Marinated Chicken with Pumpkin Puree and Yogurt Rice

Recipe courtesy of Marcus Samuelsson

Crayfish Sushi

Recipe courtesy of Marcus Samuelsson

Crayfish in a Jar

Recipe courtesy of Marcus Samuelsson

Citrus Granite with Crayfish Skewer

Recipe courtesy of Marcus Samuelsson

Christmas Ham with Mustard Mix

Recipe courtesy of Marcus Samuelsson
I seek out vegetarian dishes and this is one I love. You could consider shiro the mashed potatoes of Ethiopia; chickpea flour is something everyone can afford and it's nourishing. But nourishing doesn't come close to describing the flavors you get from the caramelized onion puree, the tomatoes, the berbere. It's rich and earthy and satisfying. Serve it as a side dish or add some shiro to Berbere Roasted Carrots & Fennel with Oranges or just to some cooked broccoli and you have a perfect light and healthy lunch. As for the spiced butter, make it and you have flavor. You can saute with it because it's been clarified and can take high heat. You can stir it into rice and use it to finish other dishes. Think of it as the butter.

Shiro (Ethiopian Chickpea Spread)

Recipe courtesy of Marcus Samuelsson
1 Reviews
Salmon with dill is the Swedish equivalent to American meat loaf. When I was growing up in Sweden, it was the weeknight dish that every family had almost every week. I still love the simplicity of this dish, although I now kick up the heat a few notches with a few dashes of chile powder. I love to pair this salmon with my raw kale salad; the mix of kale and root vegetables makes a salad that's not only healthy, but restaurant-level impressive. This cooking technique will give you salmon that's creamy, almost custardy. If you prefer it more well done, leave it in the skillet for a few more minutes.

Dill-Spiced Salmon

Recipe courtesy of Marcus Samuelsson
5 Reviews
Tibs is a really quick and easy stir-fry that pairs really well with injera bread. It's a traditional Ethiopian dish that can be made with beef or lamb and is packed with flavor and complexity. It's so delicious and every time I serve this I think about my Ethiopian family.

Injera with Tibs

Recipe courtesy of Marcus Samuelsson
3 Reviews
Kitfo is the ultimate celebration dish in Ethiopia. The spiced raw beef was an important part of my wedding feast, but it is also served after a long vegetable fast. It can be refined, as it is here, but at its simplest, kitfo is simply chunks of raw beef dipped in the spicy dip called awase. We serve several versions of kitfo at Rooster. This one reminds me a little of the English bookmaker sandwich--the one made with roast beef, mustard, and horseradish. You can use the awase as a dip for vegetables, as a sauce for grilled fish, or as a rub for rack of lamb. There are a lot of versions of spiced butter in Ethiopia. My version is true to that made by my wife Maya's tribe, the Gurage. It has a hint of funk, like the funk of fermented foods, the new wave of flavor to follow umami.

Beef Kitfo with Awase

Recipe courtesy of Marcus Samuelsson
1 Reviews
As a young chef just starting out in New York, I had limited time and money. One of my favorite things to do on my rare days off was to Rollerblade down to Chinatown and explore the amazing ingredients in the markets. While I was there, I would usually get a bowl of fried rice, which was warm, comforting, and filling. In those days, I couldn't afford to get it with a luxe ingredient like crab--I added that later on. By including it in a simple bowl of fried rice, I'm reminded how one special ingredient can make an ordinary dish extraordinary.

Crab Fried Rice

Recipe courtesy of Marcus Samuelsson
4 Reviews
I learned about layering flavors watching my grandmother roast chicken; layering textures came later. Here the sweet bourbon glaze reinforces the natural sweetness of the shrimp, while tender, silky spinach provides the counterpoint. If you can find them, use head-on shrimp. Eating them with their heads on changes the whole dining experience. It makes it more of a feast. I grew up eating crayfish and shrimp this way in Sweden, holding the heads in our fingers and sucking what we called “the good stuff.” Whatever shrimp you cook, eat them with your fingers. This is not the time for refinement.

Bourbon Shrimp with Baby Spinach

Recipe courtesy of Marcus Samuelsson
4 Reviews
As an up-and-coming chef, I did several stints cooking on cruise ships in the Caribbean. I loved getting out at each port and tasting the local food. That's when I discovered Trinidadian curry, which I've re-created here, adding touches of Asia with the ginger and lime. You can serve it with noodles, couscous, quinoa, rice -- whatever you've got on hand that is quick and delicious -- but my choice would be roti (Indian flatbread).

Coconut-Lime Curried Chicken

Recipe courtesy of Marcus Samuelsson
3 Reviews
This side starts as something very familiar--roasted vegetables. But the berbere makes the sweet carrots and fennel taste earthier and the orange gives the dish a sprightly edge. Two little changes, but so much complexity. When you drive through Ethiopia, you will see women on the roadsides selling chiles, ginger, and garlic. Others sell spices--coriander, fenugreek, allspice, cardamom. These are some of the ingredients you need to make berbere, the spice mix that permeates every aspect of Ethiopian food. It is a deep red, the color of red clay. It's not a fiery mix. Cooked long and slow, berbere is earthy; added later, it can be lively and bright. When I discovered it, I couldn't wait to begin playing with it. I hope you will, too.

Berbere Roasted Carrots & Fennel with Oranges

Recipe courtesy of Marcus Samuelsson
2 Reviews
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