I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.
So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring
Chef Marcus Samuelsson {of Top Chef Masters, Iron Chef, Chopped, etc. etc.} live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.
Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. {Who knew?} He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant,
Red Rooster.
During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.
So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!
Make cooking a family affair.
One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.
I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! {Maybe even before that if I can manage to find a spot to seat him safely while mama is in action.} Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often {yes, even those grumpy teens} and make a meal
and a memory!
Use leftovers.
We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.
Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple
spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"
Experiment with flavor.
You know that one dish you love making so much? Or that one that you're kinda sick of eating? {i.e. Chicken breast.} Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?
Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses {or, you know, your family} as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.
I love keeping things interesting by using a variety of spices {or homemade spice blends}, oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese {Which I rarely ever make. Thanks, baby.}, so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.
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There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book,
Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.
Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.
I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!
Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.
Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson
Yields 4 serves
2 medium white onions, chopped
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
1/2 small head of green cabbage, cored & thinly sliced
Lime wedges for garnish
1. Combine 1 cup of onions, 1/2 cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.
2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.
3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl and refrigerate.
4. Preheat a gas grill to medium-high and brush the grates with foil.
5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill. {Getting some grill marks is good.}
6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!
For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.
Salsa Verde
3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar
Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.
Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.
