Eat Globally, Eat better!

Chef Samuelsson was invited a few weeks ago to spend a few hours at the Huffington Post Oasis at the RNC and DNC  to talk about how to eat globally and eat better.

For those who do not know who chef  Marcus ‘Joar’ Samuelsson is,  he an Ethiopian-born, Swedish-raised chef and owner of Red Rooster Harlem in New York City and three other restaurants. He is frequently featured on television including on CNN, MSNBC‘s The Dylan Ratigan Show, and as a judge on Top Chef, Iron Chef America, Chopped, and other guest appearances on the Today Show.

His book released a few months ago ‘Yes, Chef, a memoir’ was a New York Bestseller. When Huffington Post interviewed him on global cuisine, he said:

“I couldn’t have asked for a better response from both those who came up to me at the conventions and those who commented on my recent blog on this topic, but the one thing almost everyone asked me for is for some more ideas for incorporating this idea into their daily lives!”

“So with some help of my friends at and, here are 10 of my favorite recipes that highlight dishes that are so full of flavor you don’t have to eat a lot. Some are quick and easy and some take a bit more time, but I guarantee all of them will make you feel better from the inside-out.”

Miso Ramen with Shrimp

I love ramen and have been experimenting with ways to make the meal lighter. Here I use white wine with the miso broth and add a good amount of spice and fresh corn to brighten the dish. Click here for the recipe.

Watermelon And Manchego Stack With Arugula Pesto

Feel like converting the salad to hors d’oeuvres? Just skewer alternating cubes of watermelon and manchego and plate on a smear of arugula pesto. Try your own ingredient combinations for easy variation.
 Click here for the recipe. 

Cool and Crunchy Chicken Salad

Inspired by Vietnamese summer salads, this dish gets its bold flavor from fresh limes, pungent fish sauce and spicy jalapeno in the vinaigrette. Click here for the recipe. 

Warm Chickpea and Tomato Salad

When mixed with equal proportions of water, chickpea flour can be an egg-replacer for vegan recipes. Used to make pakoras and papadums prevalent in Indian cooking, this gluten-free flour is high in protein, making it a great base to this warm chickpea and tomato salad.  Click here for the recipe. 

Akoori (Indian Scrambled Eggs)

Turns out India digs scrambled eggs for brunch, too. This version gets its spice from chilies, earthiness from cumin and fresh brightness from cilantro. Click here for the recipe. 

Whole Head Roasted Cauliflower

Yes, that’s a whole head of cauliflower. With a crush of pistachios and a surprise sprinkling of white chocolate, this dish gives vegetarians a whole new reason to feel good about their food.
 Click here for the recipe. 

Avocado Cream Pasta Sauce

Who would have thought of using avocados for a pasta sauce? It’s a pretty genius alternative to Fettuccine Alfredo, especially when the creaminess comes from these ripe fruits instead of a heavy addition of cream and butter.  Click here for the recipe. 

Rigatoni Ai Carciofi

Some people love them or hate them, but fresh artichokes give this pasta an earthy bite that is punctuated with fresh citrus zest and Kalamata olives. Click here for the recipe. 

Spicy Scallop Tartare In Cucumber Cups

A nice alternative to tuna, fresh scallops get a spicy kick from that ubiquitous “Rooster” sauce, Sriracha. Served in cucumber cups, it’s the perfect bite to serve at a party.  Click here for the recipe. 

Grilled Bass

Here, I take a page from Japanese cooks and rub bass fillets with just a little bit of sesame and miso, quickly grill them, and serve them with a sour tomato broth to support the fish’s dense, firm texture and meaty flavor.
 Click here for the recipe. 


Courtesy: HuffPost


8 thoughts on “Eat Globally, Eat better!

  1. This looks really good. Chef Samuelsson has great taste and so do you. Thanks for posting. I really enjoy your posts.

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