summer

Camino Lamb Brisket Kebabs Recipe

By MarcusSamuelsson.com | July 10, 2012

Lamb brisket kebabs

Lamb brisket kebabs

As Marcus continues to make his way up to the California coast for Yes, Chef, he’ll be stopping to demo in the culturally vibrant city of Oakland at the world famous Camino Restaurant. This rustic and earthy eatery churns out delectable dishes from a wood-burning oven and seats guests at beautifully carved tables under iron chandeliers. Camino’s fluctuating menu allows the chefs to constantly experiment with the freshest ingredients and prepare dishes that keeps guests coming back for the latest and most creative additions.

For the months of June and July Camino is featuring Kebab Mondays where their summertime offering of Lamb Brisket King Trumpet Mushroom Kofte Kebabs recipe (did you get all that?) comes courtesy of Camino chef and owner Russell Moore. As this special dish has become quite popular among diners, she specifies that the kebabs are served best with some garlicky fava beans or peas. Try out this incredible complexity of flavors at home and you’ll make culinary waves among your dinner guests.

To reserve a spot for this special demo event, call Camino Restaurant at (510) 547-5035

Meatless Monday: Pesto Potato Salad with Green Beans

By Joanne Bruno | July 9, 2012

Pesto potato salad

Pesto potato salad

Potato salads are a quintessential summer side but the mayonnaise-heavy mixtures are a thing of the past that leaves guests feeling indulgently guilty as opposed to satisfied. This classic spud is definitely due for an upgrade, which takes form in this delightfully colorful pesto potato salad with green beans.

Pine nuts and scallions

The fresh flavors of basil, green beans, scallions and potatoes will elicit compliments to last you these long, balmy nights.

Pesto

Son of a Gun Lobster Rolls

By MarcusSamuelsson.com | July 9, 2012

Lobster Roll

Lobster Roll

A good lobster roll is hard to find but the more satisfying one is the kind you make yourself. Topped with crispy and seasoned fried potatoes, this recipe comes special from the innovative palette pleasers of Jon Shook and Vinny Dotolo from Son of a Gun in Los Angeles. Read more about their creative restaurant ventures here: Kitchen Takeover: Animal House.

Photo: dishesanddetails.wordpress.com

“Yes, Chef” Cocktail Recipe

By Marcussamuelsson.com | June 22, 2012

Yes, Chef Cocktail

With the launch of Yes, Chef, it’s only appropriate to have a cocktail inspired by the memoir. Part Ethiopian, part ginger beer and all parts mouthwatering, the concoction is paired with Cocci Americano, a citrusy and cinnamon packed apertif, some pineapple juice and ginger beer. The spicy that comes with the sweet (just like in life) is a lemon wheel lightly dusted with beberbe, the Ethiopian spice flavored with chili powder, ginger and garlic. With a minimalist list of ingredients,  start your weekend off right by revisiting the flavors and spices of Ethiopian cuisine shaken together in a unique and savory cocktail.

Yellow Tomato and Papaya Gazpacho

By Emma Laperruque | June 21, 2012

Yellow Tomato and Papaya Gazpacho

Photo: mallydally

In the current, stifling summer heat wave, everyone wants to be close to an air conditioning unit and far, far away from the stove. In other words? Restaurants in the city tonight are going to be packed as New Yorkers seek out chilly atmospheres and delicious food they need not sweat (more) to prepare.

But, what if you could avoid the long waits—usually outside the restaurant—and still get that great, refreshing meal you’re looking for? That’s where this gazpacho comes in.

Gazpacho is a chilled, traditional Spanish soup: often spicy, always reviving. Typically, it’s prepared with a tomato base and mixed with diced vegetables, like cucumber, pepper, and onion. This rendition includes a twist ingredient that makes this favorite summer soup even brighter: papaya. The tropical fruit is blended into the base with yellow tomatoes. Its buttery red flesh adds an irresistible creaminess and color, and its smoky flavor plays off the sweet tomatoes and spicy jalapeño chili. It’s loaded with fresh vegetables, topped with avocado and cilantro, and refreshing and easy enough for a 100-plus degree day like this. No stove nor reservation required.

Photo: Emma Laperruque

Photo: mallydally

Beer-Spiked Lemonade Recipe

By Emma Laperruque | June 15, 2012

Photo: Emma Laperruque

Photo: Emma Laperruque

For many dads, there’s almost nothing better than an icy bottle of beer (or two) on a sunny weekend afternoon. But with the upcoming Father’s Day, this Sunday calls for something even better.

How to make the best day for dad? While everyone else rushes to the mall trying to find the perfect gift, head to the supermarket and get ingredients for his new favorite meal.

For dinner, fry up a fresh take on fish and chips, Guinness-Battered Cod. It’s pub grub at home—as easy as it is delicious. And, to go with it: refreshing Beer-Spiked Lemonade. Making lemonade from scratch takes even less time than it would to defrost lemonade concentrate. Just some simple syrup, fresh lemon juice and ice. Vodka is then added and, for the ultimate finishing touch, cold and fizzy beer is poured on top.

Red Rice Salad with Lemon Miso Dressing Recipe

By Joanne Bruno | June 11, 2012

red rice and edamame salad

There are three words that strike fear into the heart of every woman worldwide.

They make thighs quiver, palms sweat, and goose bumps…bump. Yup, you guessed it – bathing suit season. It’s imminent and we need to take panic-attack preventative measures.

Salads are a girl’s best friend this time of year, especially salads like this that are chock full of hearty satisfying ingredients like edamame, rice and spinach. So eat up and don’t stress this summer.

With vibrantly healthy foods under your belt, that bikini will be nothing to sweat about.

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others

Photos: Joanne Bruno

Recipe adapted from The Taste Space

Rice and Almond Horchata Recipe

By Marnely Rodriguez | June 5, 2012

rice and almond horchata

When served a cold glass of Horchata, we instantly think of hot summer days in Mexico, where most people think Horchata originated. But would you be surprised to know that the milky drink originally came from Valencia, Spain? First served to Jaime El Conquistador, the drink has evolved from being made with chufas (tiger nuts), to a drink that each Latin American country now calls their own with the addition of seeds, spices, fruits, and herbs.

Most countries like Mexico and Guatemala make Horchata by soaking rice in cool water and sometimes adding almonds. Others, like Puerto Rico, typically make the drink by using sesame seeds as their base. El Salvador is another place where Horchata is made mostly from seeds and nuts, using cashews, peanuts and almonds.

Here’s a rice and almond Horchata that can help keep you cool while temperatures start to rise. Read More

Recipes

Barley Salad Recipe

By Marcus Samuelsson | May 24, 2012

Photo: Paul Brissman (www.PaulBrissman.com)

Photo: Paul Brissman (www.PaulBrissman.com)

I often want a one-bowl meal that’s healthy and filling.  This barley salad combines whole grains with vegetables and flavorful spices. The variety of colors and textures make this salad exciting.  This salad is great served warm or at room temperature, and tastes great the next day.

Watermelon Basil Salad Recipe

By MarcusSamuelsson.com | May 24, 2012

watermelon basil salad

With a beautiful pop of red and green to showcase the sweet and savory flavors, this watermelon salad is very easy to make and has only five ingredients that are simply tossed together. It’s a refreshing option as an appetizer, side dish, or healthy snack during these warm weather months ahead.

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger