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The Red Rooster Cookbook: The Story of Food and Hustle in Harlem Hardcover – October 18, 2016
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From the Publisher
Obama’s Short Ribs from The Red Rooster Cookbook
Short ribs marry with many flavor combinations, and they taste much more expensive than they are. I chose plum sauce as an accent to this super-delicious braise; it adds an elusive flavor. We served this as part of a special menu when President Obama came to the Red Rooster, and it’s a hit every time we put it back on.
You’ll have extra braising liquid. Freeze it in ice cube trays, and you’ll have flavor bombs to use in pan sauces or pasta.
Preheat the oven to 325°F.
Pat the meat dry with paper towels and season all over with salt and pepper.
Heat the grapeseed oil in a large Dutch oven over medium-high heat. When it shimmers, add the short ribs and brown on all sides, about 2 minutes per side. Put them aside on a plate.
Add the onion, carrot, celery, lemongrass, garlic, and ginger to the pot. Season with salt and cook, stirring often, until the onion softens, about 5 minutes. Pour in the wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add the broth, plum sauce, soy sauce, thyme, parsley, and bay leaves and bring to a simmer. Return the short ribs to the pot, along with any of the juices, cover, and slide the pot into the oven. Braise until the meat is fork-tender, about 1½ hours.
Transfer the meat to a plate. Strain the braising liquid into a fat separator. Discard the bay leaves and put the vegetables into a food processor. Process until smooth. Add 1½ cups of the defatted braising liquid to the processor and pulse to combine. Return the sauce to the Dutch oven and check for salt and pepper. Bury the short ribs in the sauce, cover, and leave on the back of the stove until you’re ready to serve.
Reheat the short ribs in the sauce.
Divide the short ribs between four shallow bowls. Top each with a spoonful of sauce. Put the rest of the sauce in a bowl for passing at the table, along with a bowl of horseradish if you’d like.
- 4 (8-ounce) boneless short ribs
- Coarse kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 1 lemongrass stalk, trimmed, smashed, and minced
- 3 garlic cloves, chopped
- 1 (1-inch) piece ginger, peeled and minced
- ½ cup dry red wine
- 3 cups beef or chicken broth
- ½ cup plum sauce
- ¼ cup soy sauce
- 2 sprigs thyme
- 2 sprigs flat-leaf parsley
- 2 bay leaves
- Horseradish, preferably freshly grated, for serving
"Samuelsson’s unorthodox Red Rooster Cookbook is a literary love letter to Harlem...he goes beyond recipes to write an ode to the neighborhood—and the people, places, and problems in it—that made him."
“[T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson’s] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there — just as Samuelson so proudly and happily does.”
"Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it’s clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there. The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future — vibrantly diverse, effortlessly cool...the book’s real charm lies in what it captures: the spirit of this particular place."
—The New York Times
"Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too."
“While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus’s sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?”
—Henry Louis Gates Jr., Harvard University
“I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country.”
—Leah Chase, Dooky Chase’s Restaurant, New Orleans, Louisiana
“Marcus Samuelsson’s Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus’s glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own.”
—Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine
“In the Red Rooster Cookbook, Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus’s celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood.”
—Daniel Boulud, Chef/Owner, The Dinex Group
"His new book, The Red Rooster Cookbook, celebrates the place where his pickled herring gets along well with cornbread. Vibrantly eclectic is an understatement for the mix of recipes here, from Fried Yardbird and Brown Butter Biscuits to Puerco en Cerveza, Trout with Ginger and Citrus and Ethiopian-Spiced Lamb. As a delicious treat, Samuelsson walks us through the lively Harlem scene in lyrical essays studded with photos."
“[With Red Rooster,] the chef was embracing his adopted neighborhood, and the cookbook that comes out of that project is a way to further it: the forward is by Hilton Als, the photography encompasses not only food but the people of the neighborhood, and the pages include other voices as well, from a local jazz pianist, and from a man who’s worked at the Apollo Theater for half a century. But you are here for the food, and Samuelsson does not disappoint.”
—Los Angeles Times
“Takes us into [Samuelsson’s] kitchen and his neighborhood. There are stunning portraits of local denizens, a foreword by Hilton Als, playlists for each chapter. The recipes draw on soul food, Samuelsson’s Ethiopian heritage, and more — from fried yardbird to lamb and grits with grilled chile vinaigrette to Obama’s short ribs, part of a menu when the president came to eat. As much as it is a cookbook, this is a paean to a place.”
"Chef, restaurateur, James Beard Award winner, and frequent Chopped judge Samuelsson presents the recipes that helped make his Harlem restaurant Red Rooster a must-dine destination."
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One example is where he describes a number of the ingredients he tends to use and why. You can see right from the beginning that this guy knows his stuff. One he mentions that I've started using more lately is chipotles in adobo. I've seen a number of recipes call for chipotles, but often cooks forget to use the adobo sauce. I'm a waste not kind of cook. And like he states, they give a nice kind of smoky heat, so I've started adding them to my mom's baked beans recipe for a nice smoky flavor and a little heat, which makes them amazing!
And normally when I browse through a cookbook, I see a few good recipes and a lot of "Ehh!" recipes as I look through the ingredients and preparations. As I read through the ingredients on his recipes, the flavor combinations sound amazing, along with the proper preparation to make the most of the flavors and textures of the food. I don't think I'm going to find many "Ehh!" recipes in this cookbook.
From what I see, it looks like this guy really knows how to cook incredibly. I'm not saying that because of how he did on some competition that I never watch, it just shows it in his recipes, his knowledge of the ingredients and preparations of those ingredients that really make for a great dish.
Right now there are probably only about 2-3 cooks that I actually follow on Amazon because their cookbooks just seems to stand out above the crowd. Kenji Lopez is one. He's absolutely amazing in his cookbook "The Food Lab". Deb Perelman is another. Smitten Kitchen is a great cookbook. And Samuelsson just got added to the list.
These are cooks you will either learn a ton from. Or when you taste nearly every one of their dishes, you go "WOW!!!".
have had it signed. Oh my gosh GREAT book!! Marcus has such a rich, varied, insightful life in and out of the