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"THE Dish": Marcus Samuelsson's ideal meal

"The Early Show on Saturday Morning" debuted a feature sure to delight the culinary part of you.

We're calling it "THE Dish," in which a different famous chef each week will reveal what they would have if they could have just one meal. That's because for us, "THE Dish" is about the moment, the place and the person you would share it with. It's about the emotion behind the food, it's about the conversation and the meal itself. We want to get to know these chefs on a deeper level and hope our viewers will, as well.

Our first "Dish"er was legendary chef Marcus Samuelsson.

Among other prestigious awards, he won the second season of Bravo's "Top Chef Masters."

Marcus sat down with co-anchors Russ Mitchell and Rebeccas Jarvis to dish about Doro We't -- a dish representing his Ethiopian roots, Swedish Meatballs -- a dish representing his Swedish roots, and Nutmeg-infused Bourbon because, at the end of the day, for Marcus, it's all about Harlem right now -- since he's got a new restaurant there, Red Rooster Harlem.

Enjoy all our "Early Show" recipes!

RECIPES

Doro We't

Courtesy of Marcus Samuelsson's "New American Table," Wiley 2009

Makes 4 servings

  • 4 tablespoons olive oil
  • 5 garlic cloves, minced
  • 5 red onions, finely chopped
  • 1 2-inch piece ginger, peeled and minced
  • 1 tablespoon tomato paste
  • 3 tablespoons berbere
  • 8 skinless chicken legs
  • 1/4 tablespoon cardamom powder
  • 1 tablespoon salt
  • 3 tablespoons spiced butter
  • 3 cups chicken stock
  • 1 cup red wine
  • 1 pound collard greens, shredded finely
  • 4 eggs, hard boiled and peeled
  • 1/2 cup cottage cheese

1. Heat the olive oil in a dutch oven over low heat and add garlic, onion and ginger, slowly cook until softened, stirring occasionally about 30 minutes. Add tomato paste and berbere, cook for an additional 15 minutes.

2. Season chicken legs with cardamom powder and salt, add to sauce with spiced butter, chicken stock and wine, bring to a simmer and cook until chicken is cooked through, about 1 hour.

3. In a separate pot, bring salted water to a boil and add collard greens. Cook greens until tender, about 15 minutes. Remove greens from pot with a slotted spoon and transfer to the chicken stew. Serve with hard boiled eggs and cottage cheese on the side.

To get Marcus' recipe for Swedish Meathballs and Nutmeg-Infused Bourbon, go to Page 2.