When I went to NYC this past February, the one restaurant I really wanted to visit was Red Rooster in Harlem. Luckily, my friends were happy to check it out with me for dinner. I loved the cheerful atmosphere, live band and the food. Well, now you can make some of the recipes from Red Rooster because the owner of the restaurant, Marcus Samuelsson wrote The Red Rooster Cookbook!
The book comes out October 18th, and I'm excited to attend a Macy's Culinary Council event in Washington DC at Metro Center Macy's on October 26th to meet Chef Marcus Samuelsson and to learn more about the book. Additionally, there'll be Harlem-inspired food and entertainment from W.A.F.F.L.E (We Are Family For Life Entertainment) and The Rakiem Walker Project: maybe I'll bring my dancing shoes ;)
For more information on the event and to purchase your tickets, click here.
This post is sponsored by Everywhere Agency on behalf of Macy's; however, all thoughts and opinions are my own.
When I searched for a recipe from the book, I found one for Sunday Tomato Eggs published on WWD. The recipes reminded me of shakshuka, and I decided to make it this past Saturday.
Because I followed the recipe pretty closely, I'm not going to retype it. Basically, you make a tomato sauce using Mexican chorizo, onion, celery and garlic. Of course you add tomatoes (crushed)! The fun additions in the sauce were capers, olives, chipotle in adobo and horseradish!
Marcus says to poach the eggs directly in the sauce and serve them on top of toast topped with buratta and basil.
I already had a hard boiled egg in my fridge, so used that and fresh mozzarella. The recipe was easy to make, and the sauce is delicious if you want to use it as the base for chili or to serve mixed with pasta or on top of polenta!
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