Story courtesy of: New York Magazine | Photography by: Kang Kim
(Above) Harissa-Roasted Turkey.
From Marcus Samuelsson
Chef and co-owner, Aquavit, Riingo, and Merkato 55
When Ethiopia-born, Sweden-raised Marcus Samuelsson arrived in New York sixteen years ago, he celebrated Thanksgiving by making one or two dishes in his tiny kitchen and had friends contribute recipes. “I’ve always made it a spicy Thanksgiving, which is typical of Africa and a reflection of myself,” he says. Samuelsson made his name at Aquavit, focusing on the Swedish half of his heritage, but with his recently published book, The Soul of a New Cuisine, and his soon-to-be-opened meatpacking-district restaurant, Merkato 55, he’s entering an Africa-focused phase. For this meal, Samuelsson covers his turkey with a coating of harissa, a Moroccan chile-spice mix, which he also uses in the stuffing. Couscous, a typical North African dish, stands in for the traditional potatoes, and Samuelsson notes that the fruity flavors from the mango and raisins nicely complement the rest of the meal. Collard greens with bacon “offer something bitter for contrast,” Samuelsson says, and bring some African-American tradition to the table. When it comes to dessert, “the apple cake is my mom’s recipe, but I spiced it up with cinnamon, cardamom, and ginger,” says Samuelsson, who tops the dessert with whipped cream. No matter what your background, he adds, “everyone enjoys comfort like this at the end of the meal.”
MENU
Harissa-Roasted Turkey
Mango Couscous
Mango Sambal
Pumpkin Mash
Sautéed Collard Greens and Bok Choy
Apple Cake With Cinnamon Whipped Cream
Harissa-Roasted Turkey
HARISSA SPICE RUB
3/4 cup olive oil
2 garlic cloves, minced
1 teaspoon ground caraway
1 cup chile powder
1 tablespoon ground coriander
1 teaspoon salt
2 tablespoons chopped mint
Heat the oil until it shimmers in a small sauté pan over medium heat.
To read the full article visit http://nymag.com.
