the taste

Beef with Glogg Reduction

By Marcus Samuelsson | December 18, 2014

This recipe is from week 3 of The Taste. The theme of the challenge was "Happy Holidays," so I chose a dish that both incorporated holiday flavors and is sure to wow a crowd of guests.

The Taste

The theme of Week 3′s episode of the Taste was “Happy Holidays.” To me, this dish screams holiday – it’s perfect for special occasions, entertaining, and it incorporates Glogg, traditional Swedish hot spiced wine.  Check back next week for more recipes, and keep rooting for #TeamMarcus.

 

 

 

Seared Hamachi

By Marcus Samuelsson | December 16, 2014

Seared Hamachi

On Week 2 of The Taste, the theme for the challenge was “Under the Sea.” Growing up in Sweden, fish was  major part of my daily diet and the food culture.  I chose this recipe because it showcases both fish (hamachi) and seafood.  Tune in next week on The Taste for more recipes, and don’t forget to root for #TeamMarcus.

Strip loin roast with pan-roasted wild mushrooms & demiglace cream reduction

By Naomi Pomeroy | December 11, 2014

Strip Loin Roast

This recipe comes to us from the Taste guest mentor Naomi Pomeroy.

 

In honor of last night’s episode of The Taste, we asked guest mentor Naomi Pomeroy to share one of her favorite recipes with us.

This special-occasion recipe is as much about the meat as it is about what goes with the meat. A strip loin roast–or a boneless rib roast, which is slightly fattier but very similar–is a very practical and servable dish for a group. Resting is of the utmost importance–wait at least 20 minutes before slicing.

I use grass-fed beef because it aligns with my politics, but not everybody does. It’s important to consider your source for this dish, because the way your beef was raised will impact the way you should cook it. Corn-fed or corn-finished beef tends to have more fat and marbling, so it can take a hard sear in high heat. Grass-fed beef tends to be leaner, so I cook it on a slightly lower heat, and baste it with plenty of butter after searing to keep it moist. Either way, you’ll need to apply some weight to get a proper, even sear–whether you press the beef down with your tongs or toss another pan directly on top of it, make sure something is there to ensure the meat makes contact with the pan. Rotate the beef every 30 seconds or so until every side is evenly seared.

 

But the true hero of this dish is the demiglace. I cannot understate the importance of knowing how to make demiglace–it’s time-consuming, but a simple process that yields one of the most powerful ingredients in my kitchen. The only way to describe the taste is to call it the highly concentrated essence of savory. It’s a natural flavor enhancer, and a little bit goes a long way. We make two batches of demiglace a week at Beast, with 150 bones at a time, because we serve it on so many things. Once you taste it, you’ll want to put it on just about everything. A modest drizzle of demiglace will instantly heighten any piece of meat, and marrying it with rich heavy cream as you do in this recipe creates the most refined version of gravy you’ll ever encounter.

 

You can substitute different kinds of mushrooms if necessary, but do try to find a cultivated wild variety like oyster if you don’t have access to truly wild ones themselves–this is such a special dish that it really deserves the best you can find.

 

 

 

Fluke Ceviche

By Eric Ripert | December 11, 2014

Fluke Ceviche

Recipe from Chef Eric Ripert, guest mentor on the taste.On last night’s episode of The Taste, you saw chef and guest mentor Eric Ripert (of Le Bernardin) whip up some fluke ceviche. This recipe includes a version of that dish, as well as a few other fluke ceviche variations. You can make them one at a time, or all at once!

 

Mom’s Chicken Curry

By Marcus Samuelsson | December 9, 2014

Mom's Curry

The TasteOn Week 1 of The Taste, the challenge was “Childhood.” This recipe is inspired by my mom’s own chicken curry and really reminds me of my own childhood in Sweden, so I chose it as the dish to show my team this week. Tune in next week on The Taste for more recipes, and don’t forget to root for #TeamMarcus.

Cheesy Crab Dip

By Stephanie Izard | December 2, 2014

In honor of last night's season premier of The Taste, we asked guest mentor Stephanie Izard to share one of her favorite recipes with us. Stephanie's mom used to make this dish at home a lot, and it's now on the menu at Stephanie's restaurant Little Goat Diner in Chicago - Ritz crackers and all! Try whipping up a batch of this addictive dip for your next holiday party or winter gathering.

In honor of last night's season premier of The Taste, we asked guest mentor Stephanie Izard to share one of her favorite recipes with us. Stephanie's mom used to make this dish at home a lot, and it's now on the menu at Stephanie's restaurant Little Goat Diner in Chicago - Ritz crackers and all! Try whipping up a batch of this addictive dip for your next holiday party or winter gathering.

 

In honor of last night’s season premier of The Taste, we asked guest mentor Stephanie Izard to share one of her favorite recipes with us. Stephanie’s mom used to make this dish at home a lot, and it’s now on the menu at Stephanie’s restaurant Little Goat Diner in Chicago – Ritz crackers and all! Try whipping up a batch of this addictive dip for your next holiday party or winter gathering.

Jonathan Waxman’s Ale Chili

By Jonathan Waxman | February 13, 2014

(Photo by Luca Nebuloni)
(Photo by Luca Nebuloni)

(Photo by Luca Nebuloni)

On my episode of The Taste [episode seven: "Good with Beer"], I particularly loved all the contestants with their varied approaches and wonderful personalities. This is exactly why I love being a cook—it brings to a head that we’re all so different. I can’t imagine making a soup exactly the way my neighbor does. If that were true, our profession would be so boring.
One of the contestants I coached on The Taste made a chili, so I thought I would share mine.

Shrimp Faux-lafel

By Marcus Samuelsson | January 28, 2014

(Photo by yosoynuts)
(Photo by yosoynuts)

(Photo by yosoynuts)

Guest mentor Roy Choi came in for the fourth episode of The Taste and showed our teams a thing or two about creating great street food. To help #TeamMarcus get in the zone, I shared with them my Shrimp Faux-lafel Sandwich. It’s a twist on the classic chickpea falafel, packed in a pita alongside tabouleh and a refreshingly light lime yogurt sauce, making it a fantastic meal to-go.

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Lobster and Crab Enchiladas Recipe

By Aaron Sanchez | January 16, 2014

enchiladas

enchiladas

Chef John (Besh) and I go to his cabin every year and this is one of the dishes we like to create after a long day of hunting. One night, someone had brought in crab and lobster. So we asked the younger chefs to create something amazing. They did a simple dish with steamed butter and lemon. John and I, thinking they were there to impress us, decided to show them how it’s done and whipped up these lobster and crab enchiladas. Now, it’s something we’ll do every year.

Coconut Fried Chicken

By Marcus Samuelsson | January 6, 2014

(Photo by Paul Brissman)
(Photo by Paul Brissman)

(Photo by Paul Brissman)

Last week on the season premiere of The Taste, my first pick for my team was Don Pullum. The Texas winemaker won me over with his deep-fried oyster with a Thai-based gastrique and jalapeño hot sauce. It was a big mouthful with a bold taste, and the flavors really just called out to me.

Don’s oysters reminded me of my recipe for Coconut Fried Chicken. This dish packs a punch, pulling inspiration from Thai cuisine with coconut milk, curry, and chilies. It’s one of my favorite things to serve at a party—you’ll find that people won’t be able to say no to a heaping plate of this flavorful fried chicken.

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By Suzannah Schneider

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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

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