Chef Marcus Samuelsson visits New Day to share his passion for fusing different cultures and foods together through his exciting new project, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Chef Marcus Samuelsson calls Harlem his adopted home and opened the Red Rooster on famed Lenox Ave as a gathering place for all. This cookbook was inspired by the many layers of Chef Samuelsson's life and the Harlem community.

To purchase The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, CLICK HERE.

Recipes Marcus featured today:

Squash Salad with Crunchy Quinoa and Pumpkin Seed Dressing


For Crunchy Quinoa:

  • 1 cup slivered almonds
  • 2 tablespoons raw quinoa
  • 1 teaspoon sugar
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon kosher salt

For Pumpkin Seed Vinaigrette:

  • 2 tablespoons hulled green pumpkin seeds
  • 1 large egg yolk
  • 3 tablespoons heavy cream
  • 1 garlic clove, chopped
  • ½ cup olive oil
  • 2 teaspoons pumpkin seed oil (or more olive oil)
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper

For the salad

  • ¼ cup olive oil
  • 2 cups ¼-inch-diced butternut squash
  • 1 red onion, thinly sliced
  • 2 Asian pears (or any ripe pears), cored and thinly sliced
  • 2 heads Belgian endive, slice thin
  • 1/3 cup water
  • 2 tablespoons Sherry vinegar
  • 1 cup ½-inch-diced feta
  • Kosher salt and pepper


In skillet over low heat, stir almonds and quinoa until deep golden, about 15 minutes. Pour into bowl, and toss in sugar, Aleppo pepper and salt. Let cool.

To make dressing: In skillet over low heat, toast pumpkin seeds until they turn color, about 3 minutes. Set aside.

In blender, purée egg yolk, cream and garlic until frothy. With blender running, slowly drizzle in olive oil, pumpkin seed oil and lime juice. Season with salt and pepper. Stir in pumpkin seeds.

To make salad: In large skillet over medium heat, warm olive oil. Season squash and onion with salt and pepper, and cook until squash is lightly browned, about 10 minutes. Pour in water and cook until squash is tender, about 15 minutes.

Transfer to salad bowl. Let cool slightly. Add pears, endive and vinegar. Toss well. Top with quinoa mixture and feta. Serve with dressing on side. Serves 4–6.

Steamed Bass, Fiery Noodles, Long Beans


  • 2 whole (1 lb each) striped bass, cleaned, rinsed and patted dry
  • Kosher salt
  • 2 scallions quartered
  • 2 teaspoons sesame oil
  • 2 pounds long beans (or sub green beans), trimmed and cut into 3-inch pieces
  • 1 pound fresh Chinese noodles
  • 1 cup Mala sauce or Chinese chili oil


Set a rack in a roasting pan. Pour in 1 inch of water and bring to a boil over high heat.

Season the fish inside and out with salt. Stuff the cavities with the scallions and rub the fish with sesame oil. Set each fish in a shallow bowl.

When the water’s boiling, set the bowls on the rack and seal the roasting pan tightly with foil. Steam the fish for 8 minutes. Turn off the heat and let sit for 10 minutes. The fish should be barely opaque in the center (make a cut into the fish to check). If the fish isn’t done to your liking, steam in for another minute or two.

While the fish is steaming bring a large pot of salted water to boil. Add the long beans, bring back to a boil, and cook for 30 seconds. Transfer to a bowl with a slotted spoon. Add the noodles to the boiling water, bring back to a boil and cook for 1 minute. Reserve 1 cup of the cooking water. Drain the noodles and add to the beans. Add the mala and toss, adding some of the cooking water if you need to loosen things up.

Scrape the skin off one fish with a spoon. Slide the top fillet onto a cutting board. Grab the tail and lift the bones off. Flip the bottom fillet onto the board and remove the skin. Repeat with the other fish.

Divide the fiery noodles and beans between four shallow bowls. Top each with a piece of fish and serve. The fish heads can be the cook’s treat, or you can put them out and share.