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CHEF MARCUS SAMUELSSON - RECIPES

CHEF MARCUS SAMUELSSON

WHAT

Two recipes from chef Marcus Samuelsson: Corn Pancakes with Chili-Covered Gravlax & Empanadas with Peanut-Mango Sambal.

WHO

Executive chef of soon-to-be-opened Red Rooster Harlem in Harlem, New York.

WHY

Chef Samuelsson was born in Ethiopian, raised in Sweden, trained in Switzerland and Austria and has lived in Harlem for the past few years. His cooking brings together the influences from his vast life experiences.

COOKBOOKS

Aquavit: And the New Scandinavian Cuisine (buy it)

New American Table (buy it)

The Soul of a New Cuisine (buy it)

RECOMMENDATIONS

Marcus Samuelsson’s recommendations on where to eat and shop around the world.

- Corn Pancakes with Chili-Covered Gravlax

- Empanadas with Peanut-Mango Sambal

Corn Pancakes with Chili-Covered Gravlax

Courtesy of Marcus Samuelsson’s New American Table, Wiley 2009

Yield

8 servings

Ingredients

Corn Pancakes

- 1/4 cup yellow cornmeal

- 1/4 cup blue cornmeal

- 3 tablespoons all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon mild chili powder

- 4 drops of Tabasco

- 1 egg

- 1/4 cup sour cream

- 1/2 cup heavy cream

- 1/2 cup corn (1 cob)

- 2 scallions, chopped

- 3 tablespoons corn oil

Chili-Covered Gravlax

- 1 cup salt

- 1 tablespoon fennel seeds

- 2 cups light brown sugar

- 1/2 cup chili powder

- 1 1/2 pounds skin-on salmon fillet, in one piece, any pin bones removed

- 5 cilantro sprigs, roughly chopped

- 2 x 3-inch pieces of ginger, peeled and grated

Directions

Corn Pancakes

1. Mix together the yellow and blue cornmeal, flour, salt and chili powder in a bowl. In a separate bowl, whisk together the Tabasco, egg, sour cream, heavy cream, corn and scallions until combined. Add the cornmeal mixture and whisk until just combined.

2. Brush a non-stick skillet with the corn oil, wiping off any excess oil, and heat over medium heat. Working in batches, pour 1 tablespoon of the batter for each pancake onto the hot skillet and cook until bubbles appear on the surface and the bottom is golden, about 2 minutes. Turn with a spatula and cook for another 2 minutes.

Chili-Covered Gravlax

1. Combine the salt, fennel seeds, sugar and chili powder in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the cilantro and ginger. Cover with plastic wrap and let stand for 3 hours at room temperature.

2. Transfer the salmon to the refrigerator and let cure for 12 hours.

3. Scrape the seasonings off the salmon. Thinly slice the salmon on the bias.

Empanadas with Peanut-Mango Sambal

Courtesy of Marcus Samuelsson’s New American Table, Wiley 2009

Every weekend I play a pickup game of soccer on the Lower East Side with guys from all over the world. One day, a bunch of Argentines shared their homemade empanadas after the game. Not only were my teammates amazing soccer players, they were also amazing the empanada makers, and I was quickly hooked.

I think these flaky stuffed turnovers are the perfect snack—hearty enough to fill you up, but not so filling t hat you don’t want to eat afterward. Our soccer games are made up of people from around the globe, so as a tribute I serve these empanadas with an Indonesian-style sambal, which adds a little crunch and sweetness.

Yield

16 empanadas (4 to 6 servings)

Ingredients

Empanadas

- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 ounce fresh yeast
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 red onion chopped
- 2 garlic cloves chopped
- 1 Anaheim chili seeds and ribs removed, chopped
- 1/4 pound ground beef
- 1/4 pound ground pork
- Pinch freshly ground nutmeg
- 3 drops Tabasco
- 1/4 cup dark raisins
- 2 hard-boiled eggs finely chopped
- Salt and freshly ground black pepper
- 2 large egg whites

Peanut-Mango Sambal (makes 1.5 cups)

- 2 garlic cloves
- 1 teaspoon coriander seeds
- 3 tablespoons unsalted, roasted, skinless peanuts
- 2 bird’s-eye chilies crumbled
- One 3-inch piece ginger, peeled and roughly chopped
- 1 teaspoon ground ginger
- 1 cup coconut milk
- 2 tablespoons sugar
- 1/2 tablespoon fish sauce
- 1 mango pitted and cut into 1/4-inch cubes

Directions

Empanadas

1. Preheat the oven to 325° F.

2. Bring the milk to a simmer in a small saucepan and remove from the heat. Add the butter and let melt. Making sure the milk is not above 160° F, add the yeast and let sit for 5 minutes until foamy.

3. In a large bowl, mix the flour and salt together with your fingers. Make a well in the center of the dry ingredients and pour the yeast liquid into the well. Slowly combine the liquid with the flour, using your hands to work the flour into the well until all the liquid has been absorbed and a ball of dough forms.

4. Transfer to a lightly floured surface and knead the dough until smooth and elastic, about 5 minutes. Place in a greased bowl, cover with a damp cloth, and let rest in a warm, draft-free place for 30 minutes.

5. While the dough is rising, make the filling. Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, chili, beef, pork, nutmeg, and Tabasco and cook until the meat is cooked through, about 6 minutes. Remove from the heat and stir in the raisins and hard-boiled eggs. Season with salt and pepper.

6. Place the dough on a lightly floured surface and roll out to a 12 x 1/4-inch square. Cut into 3-inch squares. Place 1/2 tablespoon of the filling in the corner of each dough square. Fold the dough diagonally over the filling, creating a triangle. Seal the seams with a little water and crimp with a fork. Place the empanadas on a baking sheet and brush with egg whites. Bake for 25 minutes, or until dough is golden. Serve with the peanut-mango sambal.

Peanut-Mango Sambal (makes 1.5 cups)

1. Crush the garlic and coriander to a paste in a mortar with a pestle. Add the peanuts and chilies and crush lightly. Transfer to a medium sauté pan over medium low heat and cook until the peanuts are golden, about 5 minutes. Add the fresh ginger, ground ginger, coconut milk, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.

2. Transfer to a blender, add the fish sauce, and puree until smooth. Fold in the mango cubes and serve.