The Red Rooster Cookbook · The Story of Food and Hustle in Harlem by Samuelsson, Marcus -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Page Dedication Contents Acknowledgments Foreword by Hilton Als Preface Introduction The Pantry At the Bar

Yes, Chef Brownstoner Dark and Stormier The Savoy Bourbon Negroni Rum Rum Punch Bloody Rooster Pig Ears with Hot Mustard Cauliflower Frites with Green Mayonnaise Fish Croquettes Beef Kitfo with Awase Corn Bread

Birdland

Bird Broth Wild Wild Wings Bird Funk and Chicken Liver Butter Fried Yardbird BB Roo Chicken Sandwich on a Potato Roll Lemon Chicken with Green Harissa and Roast Eggplant Puree Chicken-Fat Challah with Cracklings and Onion

The Monday Classics

Jerk Bacon and Baked Beans Catfish and Pecans Double-Dragon Rice with Grilled Shrimp Mac and Greens Killer Collards Ham Hocks with Mustard Greens and Kraut Marrow Dumplings with Charred Broccolini and Chiles

El Barrio Night

Sour Tomato Soup with Shrimp Ceviche Coconut Fluke Ceviche Róbalo a la Parrilla (Grilled Sea Bass) with Jicama Slaw Pescado Wrapped in Banana Leaves with Green Sauce Cordero (Lamb) and Grits with Grilled Chile Vinaigrette Puerco en Cerveza (Pork in Beer), Plantains on the Side Charred Char Arepas La Marqueta Pork Tack Tack

Big Day Wednesday

Obama’s Short Ribs Spicy Sweets and Green Beans Braised Beef Neck Shoebox Ham Aunt Grete’s Beef Crab in a Lettuce Cup Trout with Ginger and Citrus Whole Fried Fish with Grits Lacquered Halibut with Charred Eggplant and Spinach Rooster Donuts with Sweet Potato Cream

Fridays at Ginny’s

Deviled Eggs with Chicken-Skin Mayo Corn-Oyster Soup Shrimp, Bird, and Grits Catfish with Blackening Rub, Beets, and Peanuts Too Yep, Chicken and Waffles Peanut-Bacon Pork Chops B-Crusted Rack of Lamb Fried Green Tomatoes with Buttermilk Dressing Charred Summer Succotash with Cooling Yogurt

Saturday on My Block

Block-Party Ribs with Sweet Q Sauce Curried Goat Stew Fried Liver and Onions with Mustard-Pickled Melon for Maya Angelou Roti Peas and Rice, Good for a Crowd Tomato-Watermelon Salad with Burrata and Tomato Seed Vinaigrette Red Rooster Hot Sauce

Sunday Brunch

Andouille Bread Pudding Egg on Egg Sunday Tomato Eggs The Breakfast Favorite Sunday Toast Aunt Maybel’s Ham Buns with Chocolate Gravy

Sunday Jazz

Hot Gumbo with Tripe and Rice Spring Pea Pasta Brussels Sprouts with Bacon Dip Roasted Turnips Dduk

Family Meals

Migas Scrappy Fish Chowder Brown Butter Biscuits Baked Manicotti Uncle T’s Meatballs Chinatown Chicken Garlic ’N’ Honey Roasted Sweets

Giving Thanks in Harlem

Herb-Roasted Turkey with Cranberry Gravy Pan-Roasted Sweet Potatoes with Dried Cherries and Walnuts The Big Baked Ham Lentil Soup with Ham Squash Salad with Crunchy Quinoa and Pumpkin Seed Vinaigrette Steamed Bass, Fiery Noodles, Long Beans Stewed Oxtails

It’s Always Sweet in Harlem

The Green Viking Sweet Dog Whoopie Pies Bevy Cookies Rum Cake Red Velvet Cake Pickled Peach and Plum Cobbler with Warm Vanilla Sauce Banana Pecan Pie Blonde and Dark Mud with Bourbon Raspberries

Index