Thanks to Macy’s Culinary Council Top Chef Master’s Season 2 Winner Marcus Samuelsson just shared some cool recipes for Superbowl Sunday. As an homage to the teams and the host city, New Orleans, Chef Marcus Samuelsson prepared crab cakes with chipotle mayo, dirty rice and fried “yard bird” better known as fried chicken.
I’ll start with a few Instagram photos before I get to the “5 Cooking Lessons Learned from Chef Marcus Samuelsson.”
Instagram Photos from the Macy’s Culinary Council Event
Here’s Chef Marcus Samuelsson working with a young chef who’s a member of an Atlanta cooking club.
The amazing crab cake with chipotle mayo and citrus salad.
He greeted guest and signed books.
I learned a lot about his approach to cooking when he answered audience questions.
5 Cooking Lessons Learned from Chef Marcus Samuelsson
- Write a family cook book. Samuelsson suggested it’s an excellent way to pass on traditions and preserve your family’s history. Considering how I am not the best cook, maybe I need to interrogate/interview my Mother, sisters, cousin and even my husband to get their recipes.
- Don’t be dismayed by “poor man’s meals.” He said some of the best recipes came from poor people who had to be inventive with their leftovers.
- Piggy backing on the leftovers topic – Samuelsson shared how Americans waste about 30% of their food. We throw away leftovers, buy in bulk then wonder why it spoils and make portions that are too large. How can your family reduce the amount of food you waste?
- Don’t be ashamed to order a cheaper cut of meat. Use the the fat for flavoring rice, a side dish or to make gravy.
- The yin and the yang of genetically modified foods. I really appreciated Samuelsson’s response when an audience member asked him how he felt about them. Samuelsson acknowledged that we shouldn’t put our health in danger with artificially produced foods, but in certain areas of the world where food is scarce and limited – there could be a use for it.
Disclosure: I’m a member of the Be Everywhere Society and was
compensated for my time to write this story. All thoughts and opinions are my own.