Chef Marcus Samuelsson Talks Up 'Red Rooster Harlem' Book With The Foodie Chap

SAN FRANCISCO (CBS SF) - Chef Marcus Samuelsson was born in Ethiopia, adopted and raised in Sweden, trained as a Chef in France, made his mark in Manhattan but made his home in Harlem. In his latest book "The Red Rooster Cookbook: The story of Food & Hustle in Harlem" he shares the magic stew of community, food & music that is "Red Rooster". When he opened the restaurant on Harlem's Lenox Avenue in 2010 he envisioned so much more than just a restaurant. He wanted to create a gathering place at the heart of his adopted neighborhood, where both the uptown and downtown sets could see and be seen, mingle and meet – and so he did, in a big way. The Obamas famously visited for a fundraiser in 2011 and on that occasion Chef fed the President inside and brought coffee & doughnuts to the people on the street outside. There are no barriers for Marcus, "we are all one" is his abiding message.

Chef Marcus Samuelsson (credit: Foodie Chap/Liam Mayclem)

Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. Named after a historic neighborhood speakeasy, the modern Rooster reflects all of that, from the local art showcased on its walls, to the live music blaring from its performance spaces, to the cross-cultural food on its patrons' plates and the evocative cocktails in their hands.

Marcus Samuelsson delivers a book that beautifully captures the essence of his restaurant and the Harlem community through cocktails, music playlists and stories, stunning photos and of course recipes from his home. The book inspired me to get into the kitchen and cook and download the soundtrack to his culinary heart: Eryka Badhu, Miles Davis, Etta James, John Legend & so much more.

Chef Marcus met with me recently at Piperade in San Francisco for our Foodie Chap chat. The author and chef shared tales from his brilliant Red Rooster Harlem book and beamed about being a father.

Enjoy the chat with one of my faves - the sartorially splendid, effortlessly cool Chef who always keeps it real - Marcus Samuelsson.

Cheers, Liam!

Chef Marcus Samuelsson (credit: Foodie Chap/Liam Mayclem)

Squash Salad
With Crunchy Quinoa and Pumpkin Seed Vinaigrette
Serves 4 to 6
 
INGREDIENTS:
 
With Crunchy Quinoa & Pumpkin Seed Vinaigrette:

• 1 cup slivered almonds
• 2 tablespoons quinoa
• 1 teaspoon sugar
• 1 teaspoon Aleppo pepper
• 1 teaspoon coarse kosher salt

 
For The Pumpkin Seed Vinaigrette:

• 2 tablespoons hulled green pumpkin seeds
• 1 large egg yolk
• 3 tablespoons heavy cream
• 1 garlic clove, chopped
• ½ cup olive oil
• Juice of 1 lime
• 2 teaspoons pumpkin seed oil; or more olive oil
• Coarse kosher salt and freshly ground black pepper

 
For The Salad:

• ¼ cup olive oil
• 1 red onion, slice thin
• 2 cups diced (1/4-inch) butternut squash
• Coarse kosher salt and freshly ground black pepper
• 1/3 cup water
• 2 Asian pears, cored and sliced thin
• 2 Belgian endive, sliced thin
• 2 tablespoons sherry vinegar
• 1 cup cubed (1/2-inch) feta

 
DIRECTIONS:

1. For the crunchy quinoa: Toast the almonds and quinoa in a skillet over low heat until deep golden, about 15 minutes. Pour into a bowl, toss in the sugar, Aleppo pepper, and salt and cool.
2. For the pumpkin seed vinaigrette: Toast the pumpkin seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Pour onto a plate.
3. Put the egg yolk, cream, and garlic into a blender and puree until frothy. With the blender running, pour in the oil in a slow, thin stream until emulsified. Add the lime juice and pumpkin seed oil and puree combined.
4. Pour the vinaigrette into a bowl, season with salt and pepper to taste, and stir in the pumpkin seeds.
5. For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and squash, season with salt and pepper, and cook until the squash is lightly browned, about 10 minutes. Pour in the water and cook until the squash is tender and the water has cooked off, about 15 minutes. Transfer to a salad bowl and cool slightly.
6. Add the pears, endive, and vinegar and toss.
7. Top the salad with the crunchy quinoa and feta. Serve with vinaigrette on the side.

 
For more information, visit marcussamuelsson.com
or check out redroosterharlem.com