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Taste the world in the ‘New American Table’

Jenna Bush Hager traveled around New York City with chef Marcus Samuelsson to find the unique collision of culinary influences represented in America’s cuisine. In Samuelsson’s latest cookbook, called “New American Table,” he highlights the different cultures and foods brought together in America. Discover these exotic recipes for your dinner table:

Lumpia Shanghai with lingonberry jam

Ingredients

    • 2 lbs. ground beef
    • 1 lb. ground pork
    • 2 big carrots (peeled and grated)
    • 2 8-oz. cans of water chestnuts (grated)
    • 2 bunches of green onions, finely chopped (green and white parts)
    • 2 eggs
    • Salt and ground pepper to taste
    • 2 packages of 8-inch spring roll pastry or wrappers (I use the Spring Home brand)
    • 2 egg whites to seal the wrappers
    • Vegetable oil for frying
    • 1 jar of lingonberry preserves

Preparation

Baking Directions:

Lumpia Shanghai is smaller version of an eggroll filled with meat. To my Swedish in-laws, I call them filipinska kottbullar, Filipino meatballs. This is my mother's recipe. She used to make them for special occasions, especially for birthdays and our big New Year's Eve party. Usually, they are eaten with a sweet and sour dipping sauce. A few years ago, I ran out of sweet and sour sauce to accompany the lumpia for a pot-luck dinner. Luckily, I had some lingonberry preserves in my pantry, which we usually served with my husband's Swedish meatballs. Lingonberries are wild berries that grow in forests, especially Sweden. Since the flavors are a bit similar, I grabbed the lingonberry preserves and the savory, salty, tart, sweet taste combination was a hit! From then on, I always serve lumpia with lingonberry preserves.1. Combine ground beef, ground pork, grated carrots, grated water chestnuts, finely chopped green onions, eggs, salt and pepper. Make sure all ingredients are mixed thoroughly. 2. Peel spring roll wrappers individually from the stack. Take one spring roll wrapper and place a line of filling parallel to the line of the wrapper (1/4 inch from the edge and approximately 2 teaspoons of the filling). Fold the edge of wrapper to snugly cover the meat filling and tightly roll to the other end of the wrapper. Seal the end of the wrapper with the egg whites before finished rolling. The roll should look like a big straw. You can either fry it right away or freeze for later use. 3. Once you are ready to cook, cut the lumpia straws in thirds. Fill a wide sauté pan with at least 1 inch of oil and heat over a medium flame until hot but not smoking. Fry the lumpia rolls in batches, to avoid overcrowding the pan. Cook until golden brown on both sides. Transfer the rolls to a paper towel-lined plate to drain. 4. Serve the lumpias with lingonberry preserves. Lingonberry preserves can be found in specialty markets and IKEA. Some familiar brands are Felix and Hafi.

Doro We't

Ingredients

    • 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

Preparation

Baking Directions:

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.

Ceviche

Ingredients

    • 2 lbs. large deveined shrimp
    • 1/2 red onion
    • 1/2 Vidalia onion
    • 2 lemons
    • Sea salt
    • 1/2 bottle shrimp sauce
    • Cilantro
    • 1 tsp. hot sauce
    • Olive oil
    • Black pepper
    • 1 tomato

Preparation

Baking Directions:

Take the onions and dice. You'll want little pieces, very small dice. Then mix the onions in a bowl and run under hot water, using your hands to crunch them a little to get the astringent juices out of them. Do this for about one minute or so. Then drain the hot water. Quickly run the mixed onions under cold water. Blanching? Same process for about one minute and then drain. Put onion in another bowl. In another bowl, put lemon juice and about 1 tsp salt. Let sit for about 5 minutes. Go back to that onion bowl. Add 1 tomato, finely diced. Remember you'll want small pieces all the way around. Add these pieces to onion bowl along with half bottle of shrimp sauce (shrimp sauce you buy in store). Add to this a handful of cilantro, finely chopped. Now add a touch of virgin olive oil — about 2 tsps. Mix. Now take both bowls and mix contents. The lemon will have been sitting in the salt for about 5 minutes or so. Stir!Add a little black pepper and salt. Taste along the way. Shouldn't be too salty. Take the 2 lbs. of deveined shrimp, remove peel! Slice the head of the shrimp just a tad so it'll have butterfly effect when cooked. Cook and then as soon as they turn pink — blanch! It'll cool them and they'll be ready. You don't want warm shrimp in the sauce. OK. Now take the shrimp and put it into that yummy bowl of sauce you prepared above. Mix! Add some more cilantro. Add a bit more lemon. Do a ''Salut!" with a bit of salt (my Emeril words).

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