Chef, restaurateur and author Marcus Samuelsson joins the TODAY Food team to share two of his favorite recipes for creamy, comforting grits. He shows us how to make classic shrimp and grits with a juicy gumbo sauce and grits with chunks of seasoned beef tenderloin and fragrant aromatics.
Papa Ed’s Shrimp and Grits
Marcus Samuelsson
Ed was the executive chef at Rooster. He is my husband. He is a big part of what we do. He has set Rooster on fire. His mix tape dinners are legendary: he creates dinners based on rap and R&B music with Nas, Biggie, Missy Elliott and Wu Tang in mind. It is so beautiful; diners are invited to eat a soulful story on a plate. And of course, when Chef Raekwon of the Wu Tang Clan came and performed, he and Ed tore it up.
When I think of a Southern dish like shrimp and grits, I’m reminded of the vibe that jazz and church give me, and how universal those feelings are. These dishes are eaten all over the world, just as hip-hop is heard all over the world. Ed’s parents grew up in the South, so he can teach us about shrimp and grits, about gumbo. Food like this points to a culture, to art, to music. I didn’t grow up in America, so when I listen to Ed, I’m not just learning from the chef’s point of view. I’ll say, “Ed, what do you remember about eating at home?” Then I sit back, taste and listen.
Tibs and Grits
Marcus Samuelsson
We serve this dish at our Hav & Mar restaurant and we use inspiration from a traditional Ethiopian recipe with skewers or beef that is typically roasted and seasoned with berbere, an Ethiopian spice blend. I love the warm, homemade memories this meal evokes with its flavors and the spice that brings it all together. It’s the perfect dish to share family style with the ones you love.
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Smothered steak and mushrooms over creamy grits
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