Marcus Samuelsson Beef Stir-fry With Couscous Salad

On January xx, Marcus Samuelsson appeared at the South Coast Plaza Domicile Store to perform a cooking demo to publicize his latest cookbook, New American Table. He's a member of Macy's Culinary Quango, which partners with celebrity chefs like Rick Bayless and Cat Cora on fast coincidental restaurants at Macy's locations beyond the U.Southward. Samuelsson developed Marc Burger in Chicago and South Declension Plaza, then his hamburgers were in full outcome, forth with two other comfort foods.

Throughout the evening, Samuelsson shared personal stories that hinted at his development every bit a chef. He harkened dorsum to his early on childhood in Ethiopia, saying, "I was born in one of the poorest countries in the world, only the nutrient was incredible."

Afterwards vi months in French republic, Samuelsson was set up for new challenges in the U.Due south. At that point, the chef told him, "You can't leave three-star Michelin to become to the land of the burger." Samuelsson non only left a three-star Michelin. Years later, he owns his own hamburger concept (Marc Burger).

Later on, Samuelsson discussed the fact that chefs used to go to France to melt before returning to their domicile countries. "12, fifteen years ago, it all changed and chefs started coming to America," he says, "because of what was happening on both coasts." He referenced influential chefs like David Shush, Alice Waters and Jeremiah Belfry. Google also started propagating American civilization, and so the U.S. became ground zippo for culinary sojourns. "We are constantly questioning what is American food," says Samuelsson, "only as long as we question, the food will evolve."

Samuelsson started past preparing a grilled salmon sandwich on pumpernickel with dear mustard, tomato, onion and avocado, a variation on a classic combination from his formative years in Sweden. While Samuelsson was grilling the fish, a woman made it articulate that she'southward not a fan of salmon based upon a prior experience. Samuelsson challenged her to try the salmon, and she stepped upwardly, child in mitt, to recall his version. Afterwards she got back to her seat and took a bite, he asked how information technology went and got the thumb's up. Score another salmon conversion for Samuelsson.

While grilling the salmon, Samuelsson dispensed advice on choosing fish. He said to brand sure it's odorless. Touch the fish and as long as the peel bounces back, you're in the clear. As well, if a fish has cloudy eyes, y'all're out of luck. "Demand sushi quality fish regardless if yous utilize it for sushi or not," he added. Sushi grade is centre cut, not hobbling and is classified by grade A, B or C.

He transitioned to fried chicken, "one of the coolest, trendiest dishes," and a dish that spans about every culture. Samuelsson was "inspired by Asian cooking," incorporating chile, garlic, back-scratch powder and coconut milk, which he calls "the game changer." He said using panko "makes information technology crispy and light." He said to fry craven in grape seed or peanut oil, non extra virgin olive oil, which is better for finishing a salad or risotto.

Samuelsson pairs his chicken with greens and advises cooking the greens with bacon in the Asian-inspired fried chicken oil. He mixes collards and bok choy for textural contrast. Bok choy is soft and lite. Collards are tough.

Samuelsson asked where to discover the all-time hamburgers, and people named The Counter, In-N-Out, Tommy's, Morton'south and Burger Bar. He then delved into his ain approach. Samuelsson suggested buying a piece of flank steak and chopping it up. "Flank would be perfect,' he added. "Ribeye would of course be dainty, merely in that location are better ways to use that cut…If you don't want beef, lamb is fantastic. You have a dandy flavor profile. Garlic, paprika and cumin, you want to add those flavors in." Duck leg is another option. In Sweden, if you mix two different meats, information technology'south no longer a burger, it'south a pattie. No matter the meat, avoid buying a grind. Samuelsson advised a 70/thirty meat/fat ratio. "Less than that, the burger'due south going to be dry, no matter what yous do."

Grill on high rut and utilise a practiced bun. It'south also of import to have a good meat to bun ratio and to "Butter the bun so it's nice and rich."

Chef Samuelsson's staff distributed a handout with three of his recipes: the BBQ Burger, Fried Craven and Collard Greens, and the Grilled Open-Faced Salmon Sandwich. All 3 recipes would take up a lot of pixels, then here'due south just one, for Fried Chicken and Collard Greens

FRIED Chicken

3 tablespoons, plus iv cups for frying – peanut oil
12 boneless, skinless chicken thighs
To Sense of taste – common salt
To Taste – freshly ground pepper
ii garlic cloves, chopped
ii Scotch bonnet chilies, chopped with seeds and ribs removed
2 tablespoons red curry paste
ane cup coconut milk
two limes, juice from
4 tablespoons cornstarch
4 egg whites
ii cups panko
one teaspoon salt

Heat 3 tablespoons peanut oil in a large saute pan over medium-high heat. Flavor the craven with common salt and pepper. Working in bitches, add the craven and dark-brown on both sides. Remove from pan and set bated. Add the garlic, chilies and back-scratch paste and saute until gilt and fragrant, about 3 minutes. Add the coconut milk, lime juice. 1 cup of water and return the craven to pan. Bring to a simmer and cook uncovered until chicken is cooked through, about 10-12 minutes. Remove from heat and fix aside to absurd.

Combine cornstarch and panko together.

Dip chicken in egg whites and then roll it in the panko-cornstarch mix. Coat well.

Heat the peanut oil in a large, deep pan to 350ºF. Carefully add the craven pieces and fry until golden chocolate-brown on both sides, virtually 4-5 minutes total cooking time.

Place on paper towel to remove excess oil. Season with table salt.

Yields half-dozen servings.

COLLARD GREENS

six bacon slices
i/2 cup coconut milk
i/4 loving cup soy sauce
one tablespoon grainy mustard
three tablespoons olive oil
1 tablespoon unsalted butter
four garlic cloves, peeled and halved
4 cups (about 6 ounces-almost two bunches) very thinly sliced collard greens
4 cups (nigh one-1/2 pounds-most 2 heads) very thinly sliced bok choy

Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.

In small bucket, bring the coconut milk and soy sauce to a boil. Remove from the estrus and stir in the mustard and crumbled salary. Set bated.

Heat the olive oil and butter in a big straight-sided pan over low rut. Add the garlic, and slowly toast until pale gilded brown, about x minutes. (Be careful non to permit it fire). Elevator the garlic out of the oil with a slotted spoon and set aside.

Add the collard greens and cook, stirring oft, until the greens first to wilt. Stir in the kokosnoot milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.

In a separate pot bring iii cups of salted water to a boil. Blanch the bok choy, and fold into the collard greens during the last minute of cooking. Stir the reserved garlic into the greens and serve.

Yields 6-8 servings

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Source: https://foodgps.com/cooking-demo-with-chef-marcus-samuelsson/

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