Best 2 Chef Marcus Samuelsson Recipes

**Tantalize your taste buds with a culinary journey around the world, guided by the masterful creations of Chef Marcus Samuelsson.** From the vibrant streets of Addis Ababa to the bustling markets of Marrakech, each recipe captures the essence of its origin, blending exotic flavors and traditional techniques to create dishes that are both innovative and soul-satisfying.

Embark on a flavor-filled adventure with dishes like the fragrant **Berbere-Spiced Chicken**, where succulent chicken thighs are marinated in a vibrant blend of Ethiopian spices and slow-cooked to perfection. Experience the vibrant flavors of Morocco with the **Aromatic Lamb Tagine**, where tender lamb is braised in a fragrant broth infused with aromatic spices, dried fruits, and preserved lemons.

For a taste of the Caribbean, indulge in the **Jerk Chicken with Coconut Rice and Beans**, where succulent chicken is marinated in a fiery jerk sauce and grilled to perfection, accompanied by fluffy coconut rice and flavorful beans. Transport yourself to the streets of Mumbai with the **Vegetable Biryani**, a fragrant rice dish layered with an array of colorful vegetables, aromatic spices, and nuts.

Satisfy your sweet cravings with the **Pistachio and Rosewater Financiers**, delicate almond cakes infused with the subtle flavors of pistachio and rosewater. End your culinary journey on a refreshing note with the **Pineapple and Coconut Sorbet**, a tropical delight that bursts with the vibrant flavors of pineapple and coconut.

Each recipe is a testament to Chef Marcus Samuelsson's culinary artistry, showcasing his ability to blend diverse flavors and create dishes that are both authentic and contemporary. Whether you're a seasoned home cook or just starting your culinary exploration, these recipes will inspire you to create unforgettable meals that will transport your taste buds around the world.

Check out the recipes below so you can choose the best recipe for yourself!

KILLER COLLARDS

Killer Collards image

Provided by Marcus Samuelsson

Categories side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 cup (8 ounces) Spiced Butter, recipe follows
1 onion, chopped
2 Thai bird chiles, minced, or 1/2 teaspoon hot red pepper flakes
2 pounds collard greens, stemmed and chopped
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Coarse kosher salt
8 sticks (2 pounds) unsalted butter
2 cloves garlic, minced
2 shallots, minced
One 2-inch piece ginger, peeled sliced, and smashed
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons fenugreek
1 1/2 teaspoons ajwain
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric

Steps:

Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups

FRIED CHICKEN

Fried Chicken image

Provided by Marcus Samuelsson

Time 3h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup berbere spice mix or mild chile powder (such as ancho chile powder)
1/4 cup hot smoked paprika
2 tablespoons celery salt
2 tablespoons freshly ground white pepper
2 tablespoons ground cumin
1 1/2 teaspoons garlic powder
Kosher salt
Kosher salt
4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
4 skin-on chicken drumsticks (about 1 pound)
1 quart buttermilk
3/4 cup coconut milk
6 cloves garlic (2 minced, 4 unpeeled)
Peanut or canola oil, for frying
2 to 3 sprigs rosemary
1 3/4 cups all-purpose flour
1/4 cup semolina flour
2 tablespoons cornstarch
1 tablespoon freshly ground white pepper

Steps:

Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry. Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight. Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.
Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet. Remove the chicken from the marinade with tongs, letting the excess drip off. Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.
Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.
Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This includes fresh herbs, vegetables, and fruits.
Season Your Food: Don't be afraid to season your food with salt and pepper. Salt helps to enhance the flavor of食材, while pepper adds a bit of spice. You can also use other spices and herbs to add flavor to your dishes.
Don't Overcook Your Food: Overcooked food is tough and chewy. Cook your food just until it is done, then remove it from the heat. This will help to preserve the flavor and texture of the food.
Use a Variety of Cooking Techniques: Don't just stick to one cooking method. Try using a variety of cooking techniques, such as roasting, baking, grilling, and sautéing. This will help to add variety to your meals and keep them interesting.

Conclusion:

Cooking is a skill that takes time and practice to develop. But with the right tips and techniques, you can create delicious meals that will impress your family and friends. So don't be afraid to experiment and have fun in the kitchen. The more you cook, the better you'll become at it. And remember, the most important ingredient in any dish is love.