By The Newsletter 05
If you’d read my last foodie story, I’d shared some menus that you could prepare for out of town guests. In this article, I will give you the recipe teasers straight out of Chef Marcus Samuelsson’s 2020 book The Rise, published by Hacchette Book Group.
A little about Chef Marcus, he is also a television star and author, who wants his black people to enjoy different varieties of chef’s recipes. And with that being the case, he went as far as tracing food back to the African continent, to the Caribbean, all over the United States and beyond.
So, sit back grab a pen or your tablet and get ready to take notes for you next soul food gatherings. I am sure one of my top picks in this book will have your taste buds jumping how high the moon.
If anybody truly knows me, you would know that I love chicken. I don’t care how you cook it, I want it. I am not big on steaks like my mom, but I can take them or leave them.
But in any case give me some good fried chicken and you have got me for the day. This one chicken recipe was my first choice for a spicy meal at home.
Coconut Fried Chicken with Sweet Hot Sauce and Platanos:
Takes about 50 minutes to cook, 3 hours to prepare and serves 4 to 6 people. The main ingredients is 1 cup of verde mole, coconut milk, 8 boneless, skinless chicken thighs, soy sauce and coconut flakes.
That is all you are getting, so if you want the rest of the recipe, you have to click here.
My family, except myself loves soul food a lot and they love oxtail. Here is another mouthwatering dish you might want to cook up on those pending cool nights.
Oxtail Pepperpot with Dumplings:
This meal takes about 1 hour to cook, 3 ½ to prepare everything including the peas and rice. It serves up to 6 people.
The main ingredients in this dish is the oxtail, hot chile, rice and peas. If you want the complete recipe click the above link.
I am a fan of Smoked Duck, so when I saw this recipe I immediately wanted to share it. Quote from The Rise: Sorghum is one of the oldest grains in the world. Researchers believed it originated in northeast Africa and moved along the trade routes to many countries.
Smoke Duck with Sorghum-Glazed Alliums:
Takes 1 hour to cook, about 4 to 6 hours to prepare and serves up to 6 people.
The main ingredients are coriander seeds, 4 duck legs, hickory chips and orange juice. For more information this recipe is on page 141 of The Rise.
Now this recipe has a familiar name to it, lol. But during a visit to Harlem for Harlem’s Eat Up, Marcus got a chance to try a sous chef named Rodney’s recipes.
Rodney’s Hushpuppies with Peanut Succotash:
This simple recipes cooks for 35 minutes, preparation is the same and you can make about 18 delicious hush puppies.
Rodney’s St Louis Pork ribs with Baked Cowpeas:
Takes about 25 minutes to smoke, 2 to 3 hours to prepare and serves up to 10 people.
And before I close out, and I do want you to consider purchasing this book, so I won’t give much away. In these days and ages, we do not know what our people are doing until you read a blog or an article to find out.
I love me some good catfish so this recipe is sure to please.
Kelewele Crusted Catfish with Yucca Fries and Garden Egg Chow Chow:
Takes about 45 minutes to cook, an hour forty-five minutes to prepare and serves 4. The main ingredients in this meal are large green plantain, catfish fillets, eggs, Kelewele Spice Blend, 2 pound of Yucca and Garden Egg Chow Chow.
So, there you have it folks, with some great dinner ideals you can go wrong. It is time to switch up the flavor and get a copy of The Rise: Black Cooks and the Soul of American Food.
The Rise on You Tube: