Exclusive Marcus Samuelsson Recipes

Chocolate Pancakes

6 to 8 servings

• 4 ounces bittersweet chocolate, coarsely chopped
• 8 tablespoons (1 stick) unsalted butter, cut into chunks, plus 2 to 3 tablespoons unsalted butter, at room temperature
• 2 large eggs
• 2 large egg yolks
• 2 tablespoons plus 2 teaspoons sugar
• 5 tablespoons all-purpose flour

1. Melt the chocolate and the 8 tablespoons butter in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth. Remove from the heat.
2. Whisk together the eggs, egg yolks, and sugar in a large bowl until well mixed. Whisk in the melted chocolate and butter. Sift the flour over the top and fold it in.
3. Melt 1 tablespoon butter over low heat in a large nonstick sauté pan. Drop a heaping tablespoon of batter into the pan and cook for 2 minutes, then turn and cook on the other side. Transfer the pancake to a plate. Repeat with remaining batter, adding more butter to the pan as necessary.

Shrimp Piri Piri

4 appetizer servings

• 12 jumbo shrimp, peeled and deveined
• 1 cup Piri Piri, divided
• 2 tablespoons olive oil
• ½ teaspoon salt
• 2 limes, quartered
• 12 Bibb lettuce leaves

1. Toss the shrimp with ½ cup of the piri piri in a large bowl. Refrigerate for 20 minutes.
2. 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. Transfer to a plate and sprinkle with the salt. Squeeze the lime quarters over the shrimp.
3. Spread ½ teaspoon of the remaining piri piri sauce on each lettuce leaf. Place a shrimp on each leaf and roll up to form a wrap. Serve immediately.

Piri Piri Sauce (PREPPED)

Makes 1 cup

• 8 red bird eye chilies, seeds and ribs removed, chopped
• ½ cup fresh lemon juice
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped parsley
• 2 garlic cloves
• ½ cup olive oil

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 blend until well combined.
Store in an airtight container in the refrigerator for up to 2 weeks.

Kofta Meatballs with Okra Tomato Sauce (DEMO)

6 servings

• 3 slices white bread, cut into 1-inch squares
• 3/4 cup milk
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1 pound ground lamb
• 1 pound ground beef
• 1 teaspoon salt
• 2 jalepeño chilies, seeds and ribs removed, finely chopped
• 3 garlic cloves, minced
• 2 sprigs parsley, minced
• Okra Tomato Sauce (recipe follows)

1. Place the bread in a small bowl. Pour the milk over the bread, tossing to moisten the bread, and let soak until well softened, about 10 minutes.
2. Toast the chili powder and coriander in a small sauté pan over high heat until fragrant, 30 to 60 seconds. Remove from the heat.
3. Combine the lamb, beef, toasted spices, salt, bread, jalapeños, garlic, and parsley in a large bowl and mix with your hands. Using wet hands to prevent sticking, form the mixture into 2-inch balls.
4. Heat a large sauté pan over medium-high heat. Working in batches, add the meatballs and sauté for 4 minutes on each side. Drain on paper towels.
5. Transfer the meatballs to a large saucepan. Add the tomato sauce and bring to a simmer, then reduce the heat and simmer gently, stirring frequently, until heated through, about 15 minutes.

Okra Tomato Sauce

• 11/2 pounds okra, trimmed
• 1/2 cup olive oil
• 2 red onions, chopped
• 6 tomatoes, diced, or 3 cups chopped canned tomatoes
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 cups tomato juice
• Juice of 1 lime
• Salt

1. Bring a large pot of water to a boil, add the okra, and boil until just tender, about 6 minutes. Drain and let cool, then cut into 1/2-inch slices.
2. Heat the oil in a medium sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the tomatoes, garlic, coriander, and cumin and cook until the garlic is softened, 8 to 10 minutes.
3. Add the tomato juice, bring to a simmer, and simmer for 10 minutes. Add the lime juice and okra and stir well. Season with salt.