May 21, 2014 at 5:04 PM ET
This week, the anchors are giving us a taste of some of their favorite meals from a hometown restaurant. Al Roker convinced his favorite restaurant, The Cecil in Harlem, to share its popular recipes, including piri piri shrimp and coconut cake.
Don't forget to check out recipes for watermelon ribs from Willie's favorite college spot, The Loveless Cafe, tamales from Natalie's favorite restaurant, Zafra, and BBQ recipes from Tamron's top Texas joint, City Market.
Piri piri shrimp with yam flapjackFor the shrimp:
For the sauce:
To cook the shrimp:
Zest one lemon in bowl. Add chili flakes, chopped parsley and blended oil. Mix with whisk. Once done add in 3 pounds of shrimp. Marinate for 1 hour. Once marinated, season shrimp with kosher salt. Place in hot pan and cook on each side for two minutes.
To cook the flapjack:
Take all ingredients and add to bowl, mix. Roast 2 yams in oven for 1 hour at 350 degrees. Smash yam and add to mixture.
Place non-stick pan on stove. Heat pan. Spoon in flapjack mix. You want it to be the size of a medium sized circle. Allow it to get golden brown on each side.
To make the sauce:
Rough chop tomatoes, onions, chilies, ginger and garlic. Sweat onions, garlic, ginger and chilies. Add tomatoes and cook together for about 15-20 min or until tomatoes are cooked down. Add orange zest and blend together adding the oil slowly to emulsify.
Apple ginger salad
Mix ingredients in bowl.
Collard green salad
For the cashews:
For the cake:
Mix together with paddle attachment. Butter, flour, baking powder, salt and coconut until combined. Add in remaining ingredients and mix.
Spread on 3-half tray lined with parchment paper. Bake at 350 degrees for 25 to 35 minutes.
To make the meringue:
Bloom gelatin in water and melt. Whip heavy cream to medium peaks and set aside. Heat coconut purée and add in melted gelatin.
Combine sugar and egg in a mixing bowl and heat while stirring over a double boiler. Transfer to mixer and whip on high speed to stiff peaks and meringue is cool. Fold in meringue to coconut purée. Fold in whip cream.
Make sure cake is cool down completely. Alternate layers of coconut cake and mousse. Freeze before cutting. Thaw and serve.
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