Marcus Samuelsson shares 4 recipes from new cookbook
Award-winning chef and cookbook author Marcus Samuelsson is serving up fresh inspiration in the kitchen with recipes from his new cookbook, "Back to Green."
Samuelsson stopped by "Good Morning America" on Tuesday to share four flavorful recipes, including chicken mole with mushrooms and green beans, grilled eggplant with scallion oil, Brazilian steak with cassava fries and a green grain bowl.
Get the recipes below to try at home.
Chicken Mole with Mushrooms & Green Beans
Yield: 4 servings
Ingredients
Mole:
1 white onion, quartered, unpeeled 1 1/2 pounds tomatoes, quartered
2 poblano chiles, halved, seeded
2 garlic cloves, smashed in the skin
2 serrano chiles, seeded (depending on desired heat level)
2 dried guajillo chiles, seeded
3 cups boiling water
1/4 cup fresh mint leaves
1 bunch cilantro
2 teaspoons kosher salt
Chicken:
3 tablespoons vegetable oil
2 (8-ounce) bone-in, skin-on chicken breasts
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon cracked coriander
1 pound white mushrooms, sliced 8 ounces green beans
2 limes, cut into wedges, for serving
Directions
Make the Mole: Preheat the oven to broil. Place the onion, tomatoes, poblanos, garlic cloves, and serranos on a baking sheet. Broil for 12 to 15 minutes, until charred on all sides, rotating as needed during cooking. Remove the veggies from the oven and let cool. Remove the skin from the onion and garlic.
Place the guajillo chiles in a medium heatproof bowl. Pour the boiling water over the chiles and let them soak for 30 minutes.
In a blender, blend the charred vegetables, mint, half of the cilantro, the soaked chiles and 1 cup of the chile water until smooth. Season with the salt.
Make the Chicken: In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Season the chicken breasts with salt, pepper, the cumin, and coriander. Sear the chicken skin side down for about 5 minutes, until golden brown, then flip and cook for an additional 2 minutes. Transfer to a baking sheet to cool.
Add the remaining 1 tablespoon oil and the mushrooms to the Dutch oven. Cook for 10 to 12 minutes, until the liquid is released and the mushrooms begin to brown. Pour the prepared mole sauce into the pot and nestle the chicken and green beans in the sauce. Cook, partially covered, for 25 minutes, until the chicken is cooked through to 165°F.
To serve, garnish with the remaining cilantro and lime.
Grilled Eggplant with Scallion Oil
Yield: 4 servings
Ingredients
Spicy Lime Dressing:
1 tablespoon fish sauce
2 teaspoons fresh lime juice 1 1/2 teaspoons sugar
1/2 teaspoon minced garlic
1 bird's-eye chile, seeded, minced
Scallion Oil:
3 scallions, thinly sliced
3 tablespoons grapeseed oil
Eggplant:
3 Chinese eggplants, sliced in half lengthwise
Grapeseed oil, for brushing Kosher salt to taste
2 tablespoons chopped roasted peanuts, for garnish
1 tablespoon sesame seeds, for garnish
Directions
Make the Spicy Lime Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, and chile. Set aside until ready to use.
Make the Scallion Oil: Place the scallions in a small heatproof bowl. In a small saucepan, heat the oil over medium heat for about 3 minutes, until glistening. Pour the oil over the scallions. The scallions should sputter and sizzle. Let sit until ready to use.
Grill the Eggplant: Preheat an outdoor grill or indoor grill pan to medium-high heat. Brush each eggplant with oil. Lightly season both sides with salt.
Place each eggplant cut side down on your grill or grill pan and cook for 5 minutes, until charred. Flip and continue cooking for another 5 minutes, until the eggplant is cooked through.
To serve, transfer the charred eggplants to a serving platter. Drizzle with spicy lime dressing and scallion oil and sprinkle with peanuts and sesame seeds.
Brazilian Steak with Cassava Fries
Yield: 4 servings
Ingredients
Cassava Fries:
1 large cassava root (about 1 pound), peeled, cut into thirds
Kosher salt to taste Avocado oil, for frying
Green Salsa:
6 tomatillos, husked, rinsed, halved 1 avocado
1/2 shallot, quartered
1/2 cup fresh cilantro leaves 1 cup packed fresh spinach
1 jalapeño, seeded, roughly chopped
Juice of 2 limes
1 teaspoon kosher salt
Beef Tenderloin Steaks:
2 teaspoons whole coriander seeds
1 teaspoon whole black peppercorns
2 teaspoons kosher salt
4 beef tenderloin steaks
(3 ounces each), pounded to 1/4-inch thickness
Olive oil, for brushing
Directions
Prepare the cassava: Soak the cassava pieces in cold water for 10 minutes, stirring a few times to help remove the starch.
Bring a large pot of water to a boil. Season the water generously with salt. Drain the cassava and transfer it to the boiling water. Cook for 20 minutes, until tender, then drain and let cool.
Cut the cassava into 1/2× 4-inch-long pieces. Place the pieces on a baking sheet and transfer to the freezer for 30 minutes.
Fry the fries: Heat 2 inches of avocado oil in a high-sided sauté pan over medium heat to 360°F. Use a heatproof thermometer to test that the oil has reached temperature. Line a baking sheet with paper towels and set it next to your frying station.
Remove the cassava fries from the freezer and, working in batches, carefully drop the fries into the oil. Cook, rotating often to ensure even browning, for 8 to 10 minutes, until golden. Using a slotted spoon or spider, transfer the fries to the prepared baking sheet to drain. Season immediately with salt and continue the process until all the cassava fries are crispy and golden.
Make the Green Salsa: In a food processor, combine the tomatillos, avocado, shallot, cilantro, spinach, jalapeño, lime juice and salt. Pulse until combined but still coarse. Pour the salsa into a serving bowl and set aside until ready to use.
Prepare the steaks: Preheat an outdoor grill or indoor grill pan to medium-high heat. In a mortar and pestle, crush the coriander seeds and peppercorns until cracked but still coarse. Stir in the salt.
Brush each side of the steaks with olive oil. Season both sides of the steaks with the coriander spice mixture. Place the seasoned steaks on the preheated grill and cook for about 2 minutes per side, until charred.
Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute.
To serve, plate the steaks with the green salsa and cassava frites on the side and enjoy.
The Green Grain Bowl
Yield: 4 servings
Ingredients
Roasted Carrot Puree:
1 pound carrots, roughly chopped
2 garlic cloves, smashed 2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
1 (13.5-ounce) can full-fat coconut milk
1-inch piece fresh ginger, peeled, roughly chopped
1 small red onion, roughly chopped
Sour Lime Vinaigrette:
1/4 cup fresh lime juice 1 tablespoon agave
1 garlic clove 1/4 cup olive oil
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/4 cup chopped fresh chives Kosher salt to taste
Grain Salad:
Kosher salt to taste 1/2 cup barley
1/4 cup cracked wheat 1/4 cup fonio
2 large beefsteak tomatoes Olive oil, for grilling
1 avocado, diced
1/4 cup toasted pumpkin seeds
1 lime, cut into wedges, for garnish
Directions
Make the Roasted Carrot Puree: Preheat the oven to 350°F. On a baking sheet, toss the carrots and garlic with the olive oil. Season with salt and pepper. Roast for 20 minutes, until just tender.
Meanwhile, in a medium saucepan, heat the coconut milk, ginger, and red onion over low heat for 15 minutes. Remove the carrots from the oven and add them to the pot with the coconut milk. Turn the heat off, cover and let steep for 15 additional minutes.
Transfer the mixture to a blender and blend until smooth. Set aside until ready to use.
Make the Sour Lime Vinaigrette: In a blender, blend the lime juice, agave, garlic, olive oil, cilantro, parsley, mint, and chives until smooth. Season with salt and set aside until ready to use.
Make the Grain Salad: Bring a large pot of water to a boil over high heat. Once boiling, season the water generously with salt. Drop the barley into the pot and cook for 15 minutes. Using a fine-mesh strainer, remove the barley and set aside to cool slightly in a medium bowl. Into the same water, drop the cracked wheat. Cook for 10 minutes. Drain and add to the same bowl as the barley.
In a microwave-safe bowl, combine the fonio and ½ cup of water. Cover and microwave for 3 minutes. Remove and fluff using a fork. Add to the same bowl as the barley and cracked wheat.
Pour the vinaigrette over the cooked grains. Toss until evenly coated, check the seasoning and adjust as necessary.
Preheat an outdoor grill or indoor grill pan to medium-high heat. Rub the tomatoes with olive oil and season with salt. Char on all sides for 5 to 8 minutes, rotating as each side gets charred. Remove and cut into wedges.
To serve, spoon some carrot puree into the bottom of each serving bowl. Top with the dressed grain salad, charred tomato wedges, avocado and pumpkin seeds. Garnish each bowl with a lime wedge and enjoy.
Recipes reprinted with permission from "Back to Green" by Marcus Samuelsson.
'GMA' kitchen picks
By clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.
Back to Green: Rediscovering a World of Delicious, Healthy Eating by Marcus Samuelsson
- $37.28
- $40
- Bookshop.org
Graza Sizzle Extra Virgin Olive Oil, Cooking Oil
- $12.14
- $13.48
- Amazon
Pyrex Essentials (3-Piece) Glass Mixing Bowls Set For Prepping, Baking and Cooking
- $17.99
- Amazon
