Award-winning Chef, Restaurateur, & Cookbook Author Chef Marcus Samuelsson hosted a 'Game Day Bash' just in time for Super Bowl Sunday at Lenox Square Mall today. The event was amazing I'm an avid "Top Chef Masters" and "Iron Chef" watcher and to experience Marcus Samuelsson cooking live words can't express how exciting it was. The Chef prepared three meals ( Crab Cakes with Chipotle Mayo and Citrus Salad, Dirty Rice and Shrimp, Fried Yardbird with Hot Sauce & Shake). The Home department was filled to capacity, Guests who attended enjoyed delicious samples and a "Meet and Greet" with the Chef!
If your still looking for Super Bowl Meals check out the Dirty Rice and Shrimp recipe below and Chef Marcus Samuelsson site http://www.marcussamuelsson.com/ for more delicious meal ideas!
Recipe: Dirty rice and shrimp
Ingredients
- Rice
- 3 tablespoons mustard oil
- 2 tablespoons red mustard seed
- 3 cups fresh curry leaves
- 2 Indian cinnamon sticks
- 4 fresh (or dry) bay leaves
- 2 quarts brown basmati rice
- 4 quarts lobster stock
- 2 tablespoons tomato paste
- Shrimp
- 36 jumbo shrimp, peeled and de-veined
- 1 1/2 cup plus 6 tablespoons marinade, separated
- 6 tablespoons olive oil
- 1 1/2 teaspoons salt
- Marinade
- 16 red bird's-eye chilies, seeds and ribs removed, chopped
- 1 1/2 cup fresh lemon juice
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 4 garlic cloves
- 1 cup olive oil
Preparation
For the rice, heat mustard oil to smoking. Add seeds and sauté until
they pop then stir in cinnamon sticks, curry leaves and bay leaves. Pour
in lobster stock and tomato paste, then bring to a boil. Meanwhile,
rinse rice until water runs clear then let drain. Pour rice into liquid
and return to a boil. Reduce heat and let simmer, 7-10 minutes. Cover,
remove from heat and let steam until liquid is completely absorbed.
To make the shrimp, toss the shrimp with 1 1/2 cup of the marinade in a large bowl. Refrigerate for 20 minutes. Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Sprinkle with salt.
For the marinade, combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running add the oil in a slow, steady stream and bland until well combined. Store in an airtight container and refrigerate for up to 2 weeks.
I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.
To make the shrimp, toss the shrimp with 1 1/2 cup of the marinade in a large bowl. Refrigerate for 20 minutes. Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Sprinkle with salt.
For the marinade, combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running add the oil in a slow, steady stream and bland until well combined. Store in an airtight container and refrigerate for up to 2 weeks.
I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.
I really like your post. Always been very informational. I hope you'll keep up the good work and maintain the standard. Best of luck.
ReplyDeleteMacy's Coupon Code