MARCUS SAMUELSSON'S ETHIOPIAN STEW
Simple, delicious and healthy. Marcus Samuelsson was born in Ethiopia, and raised by Swedish parents and has become quite famous as a chef, after competing on the Next Iron Chef. This is from Cooking Light, where chef Samuelsson wrote an article with this recipe. Great vegetarian fare!
Provided by Sharon123
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain well, and set aside.
- Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
- Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Serve with flat bread.
Nutrition Facts : Calories 352.8, Fat 10.9, SaturatedFat 1.5, Sodium 310.5, Carbohydrate 46.4, Fiber 19.2, Sugar 6.8, Protein 20.5
MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY
Here's what you need: beef tenderloin, canola oil, kosher salt, pepper, berbere, broccoli rabe, spiced butter, medium red onion, garlic, ginger, jalapeñoes, fresh rosemary, ground cumin, crushed tomato, red wine vinegar, dijon mustard, medium tomatoes, fresh cilantro, injera, cheese
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
- Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
- To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
- Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
- Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
- Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
- Serve the tibs over injera, garnished with berbere and ayib.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 14 grams, Sugar 2 grams
TIBS -- ETHIOPIAN LAMB STEW
This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.
Provided by Chef Kate
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine lamb, onion and jalepeno.
- Add 3/4 cup of red wine and mix well.
- Cover and refrigerate for one to two hours.
- In a small saucepan, combine butter, turmeric, garlic and cardamom.
- Bring to a boil.
- With a skimmer or large spoon, remove any impurities which come to the surface.
- Carefully pour only the clarified butter into a clean container, discarding the rest.
- In a small saucepan over low heat, combine one tablespoon of the clarified butter with the chili powder.
- Stir for about one minute; do not allow the butter to burn.
- Add 1/2 cup of red wine.
- Remove from heat and pour chili sauce into serving bowl.
- Using a slotted spoon, remove lamb from marinade and drain lamb on paper towels.
- Reserve marinade.
- Place a large iron skillet over medium-high heat until very hot.
- Add two tablespoons clarifed butter.
- Add lamb and saute until lamb is seared on all sides.
- Add marinade to pan and continue stirring until lamb is cooked through, about two to three minutes.
- Season with salt, pepper and rosemary.
- Allow liquid in pan to reduce slightly.
- Serve lamb and pan juices in individual bowls, accompanied by chili dipping sauce and Injera, with which to scoop up the meat.
CHICKEN STEW (DORO WETT)
Provided by Marcus Samuelsson
Categories Soup/Stew Chicken Stew Ramadan Dinner Clove Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
- Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
- Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.
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