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Red Rooster’s Marcus Samuelsson Cooks With Eric Ripert | On The Table [VIDEO] – MMXLII

Red Rooster’s Marcus Samuelsson Cooks With Eric Ripert | On The Table [VIDEO]

Went watching the Reserve Channel last night since we like their shows “ARTST TLK” and “Across the Board”, and found some other interesting clips. We’ve posted some things including Marcus Samuelsson before so when we came across this, we felt we should share this as well. Hit the jump to see him create an Ethiopian, Swedish and Asian fusion, and get the recipe.

Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef of Aquavit, to cook up some Ethiopian, Swedish, and Asian fusion. Samuelsson shares his experiences cooking for President and First Lady Obama. Marcus also discusses the problem of racism in the cooking industry and what he is doing to make it better.

RECIPE: Cold Teff Noodle with Rare Seared Salmon

INGREDIENTS:
1 package teff ramen noodles (or any variation of fresh ramen noodles)
1 tablespoon chopped dill
2 teaspoons mirin
1 tablespoon soy sauce
1 teaspoon wasabi paste
3 teaspoons blonde miso
5 tablespoons olive oil
1/2 teaspoon berbere (or paprika)
6 arugula leaves, ripped
2 inches cucumber, thinly sliced
2 inches of daikon, thinly sliced
1/2 apple, peeled and finely diced
4 mint leaves, ripped
2 (4-ounce) West Coast salmon filets
1 tablespoon butter

INSTRUCTIONS:
1. Bring a large pot of water to a boil, add ramen noodles and cook for 45 seconds. Drain, transfer to large bowl and set aside.

2. In a medium bowl, whisk together 1/2 tablespoon dill, mirin, soy sauce, 1/2 teaspoon wasabi, 1 teaspoon white miso, 2 tablespoons olive oil and 1/4 teaspoon berbere (or paprika).

3. Add the spice mixture, ripped arugula, cucumber, daikon, apple and mint to bowl with noodles. Toss to combine and set aside.

4. In a bowl, whisk together 1/2 teaspoon wasabi, 2 teaspoons miso, 2 tablespoons olive oil and 1/4 teaspoon berbere (or paprika). Brush salmon filets with mixture.

5. In a pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add chopped dill and salmon, and sear for two minutes on one side. Remove from pan and transfer to serving bowl.

On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City’s acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest’s signature dish — one that defines them — all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is “On the Table.”

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