Talk Takeaway: Cooking with Marcus Samuelsson

Posted on Feb 28, 2013 10:45am

Check here for all of Marcus' delicious recipes featured on today's show.


Dirty Rice and Shrimp
3 tablespoons mustard oil
2 tablespoons red mustard seed
3 cups fresh curry leaves
2 Indian cinnamon sticks
4 fresh (or dry) bay leaves
4 quart lobster stock
2 tablespoons tomato paste
2 quarts brown basmati rice

Heat the mustard oil to smoking.
Add seeds and sauté until they pop, then stir in cinnamon sticks, curry leaves and bay leaves.
Pour in lobster stock and tomato paste, then bring to a boil.
Meanwhile, rinse rice until water runs clear, then let drain.
Pour rice into liquid and return to a boil.
Reduce heat and let simmer, 7-10 minutes.
Cover, remove from heat and let steam until liquid is completely absorbed.

16 red bird's-eye chilies, seeds and ribs removed, chopped
1½ cup fresh lemon juice
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
4 garlic cloves
1 cup olive oil

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.
Store in an airtight container and refrigerate for up to 2 weeks.
Yields 3 cups.

Shrimp Ingredients:
36 jumbo shrimp, peeled and de-veined
1½ cup plus 6 tablespoons Marinade, separated (see recipe above)
6 tablespoons olive oil
1½ teaspoons salt

Toss the shrimp with 1½ cup of the marinade in a large bowl. Refrigerate for 20 minutes.
Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Sprinkle with salt.

Chopped cilantro
Yogurt (in squirt bottle)
Lime wedges
Curry leaves, on stalk

To Plate: Scoop rice onto plate or into container, top with 4-5 shrimp. Sprinkle with chopped cilantro

Grapefruit and Radicchio Salad
1/3 cup extra virgin olive oil
4 slices, or about 2 cups, day-old brioche with crusts removed and cut into 1/2-inch cubes
2 garlic cloves minced
1 tablespoon pine nuts
2 Asian pears
1 grapefruit, peeled and segmented
2 heads red radicchio, torn into small pieces
2 heads yellow endive
2 tablespoons white balsamic vinegar
8 kalamata olives pitted and cut in half
2 tablespoons yellow raisins
8 mint leaves shredded
3 jalapeño chiles seeds and ribs removed, thinly sliced

Heat three tablespoons of the olive oil in a medium sauté pan over medium heat.
Add the bread cubes and sauté until they begin to brown, which takes about four minutes.
Add the garlic and pine nuts and sauté until the garlic is golden, which takes about two minutes.
Transfer to a large bowl and let cool slightly.
Use a mandolin to slice the Asian pears into paper-thin slices. If you don't have a mandolin, you can use a vegetable peeler.
Toss the pears with the sautéed bread cubes, grapefruit, radicchio, endive, vinegar, olives, raisins, mint, jalapeños and the remaining olive oil.
Serve immediately.

Rustic Chocolate Tart

8-10 servings

3 ounces bittersweet chocolate, roughly chopped
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
2 ounces unsalted butter
1/2 cup chopped hazelnuts
Zest of 1 orange
2 tablespoons Grand Marnier
3 tablespoons Nutella
Rustic Bread (see below)
1 teaspoon sea salt

1. Set a small metal bowl over a pot of simmering water. Add the chocolate, cardamom, cinnamon, chili powder and butter and stir until melted.

2. Heat a large sauté pan over low heat. Add the hazelnuts and toast until golden and fragrant, about five minutes.  Add the orange zest and Grand Marnier and cook for 30 seconds. Remove from heat and combine with the melted chocolate mixture.

3. Place the prepared bread on a serving dish and spread the Nutella over the surface. Spread the hazelnut-chocolate over the Nutella. Sprinkle with sea salt and serve.

Rustic Bread
Makes 1-14 inch bread

2 1/2 teaspoons dry yeast
2 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil

1. Preheat the oven to 450F.  Place a pizza stone on the floor of your oven.

2. In a the bowl of an electric mixer combine the yeast with 1 cup of warm water and let sit until foamy, about 5 minutes.

3.  In a medium bowl mix together the flour, sugar, salt and pepper. Add the flour mixture and oil to the bowl with the yeast. Attach a dough hook and mix until a dough forms, about 4 minutes.  Transfer to a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Set aside in a warm place until doubled in bulk, about 1 hour.

4. Punch the dough down and transfer to a floured wooden peel. Roll the dough out to a 14-inch circle with a floured rolling pin. Prick the surface all over with the tines of a fork. Slide the dough onto the pizza stone and bake until golden, about 20 minutes.

Serve this Rustic Chocolate Tart with orange segments to enhance the flavor.

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