Talk Takeaway: Cooking With Marcus Samuelsson
Well-known Chef Marcus Samuelsson is popping up everywhere lately, and this time he was on The Talk. His Harlem restaurant is called Red Rooster, and he is telling his life story in the memoir Yes, Chef. Check out his Dirty Rice Shrimp recipe, with a salad and a Chocolate Tart dessert thrown in too.
Marcus Samuelsson said that he was born in Ethiopia, was adopted and grew up in Sweden. His grandmother taught him to cook, and his food pilgrimage took him to France, Switzerland, and now the US.
He had the chance to cook for a White House dinner, and First Lady Michelle Obama has since visited his Red Rooster restaurant.
The Talk: Dirty Rice and Shrimp Recipe
Marcus said that he loves to cook with leftovers, and they make a great addition to items such as dirty rice. This can save money and prevents food waste, which is good for the environment.
“The texture of shrimp is nice and crunchy,” he said, which is a great way of introducing children to seafood.
Marcus Samuelsson Dirty Rice & Shrimp Ingredients
- 3 tbsp Mustard Oil
- 2 tbsp Red Mustard Seed
- 2 Indian Cinnamon sticks
- 3 cups Curry Leaves
- 4 Bay Leaves
- 2 tbsp Tomato Paste
- 2 quarts Brown Basmati Rice
- 4 quarts Lobster Stock
- 16 Red Birds Eye Chilies, ribs removed
- 4 cloves Garlic
- 2 tbsp Parsley
- 2 tbsp Cilantro
- 1 1/2 cups Lemon Juice
- 36 Jumbo Shrimp
- 6 tbsp Olive Oil
- 1 1/2 tsp Salt
The Talk Dirty Rice Shrimp Directions
- Heat mustard oil until smoking. Saute seeds until they pop.
- Add in cinnamon, curry, and bay leaves.
- Add tomato paste and lobster stock; bring to a boil.
- Rinse and drain rice.
- Add rice to liquid and boil once more.
- Reduce heat and simmer up to 10 minutes.
- Take off heat, cover and steam until liquid absorbs.
- For marinade, puree lemon juice, chilies, parsley, cilantro and garlic.
- Add oil slowly and blend into mixture.
- Toss shrimp in marinade and cool for 20 minutes in fridge.
- Heat olive oil on medium in a saute pan. Cook shrimp two minutes per side, until done.
- Season with salt. Serve shrimp on a bed of rice and garnish with optional cilantro or lime.
- The Talk: Grapefruit and Radicchio Salad Recipe
- Here is a sweet and tart salad you can put together to combine a medley of healthy flavors.
Grapefruit and Radicchio Salad Ingredients
- 1/3 cup Olive Oil
- 2 cups Brioche, cubed
- 2 cloves Garlic
- 2 Asian Pears
- 1 tbsp Pine Nuts
- 1 Grapefruit, peeled
- 2 heads Endive
- 2 heads Radicchio, torn
- 2 tbsp White Balsamic Vinegar
- 8 Kalamata Olives, pitted & halved
- 8 leaves Mint
- 2 tbsp Yellow Raisins
- 3 Jalapeno Chiles (ribs & seeds removed)
The Talk Grapefruit and Radicchio Salad Directions
- Heat 3 tbsp olive oil in a saute pan on medium.
- Saute bread cubes for about four minutes.
- Saute garlic and pine nuts until browned, about two minutes.
- Let cool for a moment in a bowl.
- Slice pears with a mandolin or vegetable peeler.
- Toss pear slices with bread, grapefruit, and other ingredients.
- Season with remaining olive oil and serve.
The Talk: Marcus Samuelsson Rustic Chocolate Tart Recipe
For dessert, here is a chance to indulge with a Rustic Chocolate Tart recipe with citrus. He garnished his dessert serving with salt to bring out the flavor.
The Talk Rustic Chocolate Tart Ingredients
- 3 oz Bittersweet Chocolate
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamom
- 1/2 tsp Chili Powder
- 2 oz Butter
- 1/2 cup Hazelnuts
- 2 tbsp Grand Marnier
- 3 tbsp Nutella
- Orange Zest
- Sea Salt
- Tart Crust or Rustic Bread
Rustic Chocolate Tart Directions
- Set a metal bowl over a pot of simmering water. Melt chocolate with cinnamon, chili powder, butter, and cardamom. Remove from heat.
- In a saute pan on low, toast hazelnuts for about five minutes. Add Grand Marnier and orange zest, cooking another half minute.
- Remove from heat and combine with chocolate.
- Spread Nutella over your crust or bread. Top with chocolate hazelnut melt and season with sea salt before serving.