Daily Inspiration: The Steve Harvey Morning Show

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Foodie Uplift: He's celebrating and documenting the legacy, creativity, and cultural impact of Black chefs in America.

2025-09-1425:18

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef Marcus Samuelsson. Interviewed centered around his book: 📘 The Rise: Black Cooks and the Soul of American Food Here are the key highlights: 🍽️ About the Book Purpose: To celebrate and document the legacy, creativity, and cultural impact of Black chefs in America. Structure: Divided into five chapters — Next, Remix, Migration, Legacy, Origin — each exploring different aspects of Black culinary history and innovation. Unique Feature: Includes profiles of 40 Black chefs and food storytellers, plus a directory of 200+ Black chefs and food writers with their Instagram handles — a first-of-its-kind resource. 🌍 Cultural and Historical Themes Black Culinary Legacy: From enslaved cooks to modern food innovators, the book traces the deep roots and wide influence of Black food culture. Diaspora Influence: African, Caribbean, and Southern U.S. flavors are explored, including dishes like plantains, oxtail pepper pot, and couscous with roasted figs. Food as Activism: Highlights figures like Georgia Gilmore and chefs who supported civil rights movements through food. 🍴 Mouthwatering Recipes Mentioned Coconut Fried Chicken Oxtail Pepper Pot with Dumplings Couscous with Roasted Figs Sweet Wild Berry Jam Hot Water Cornbread (Hoecakes) Gumbo à la Leah Chase (without a roux!) Shrimp & Grits with Piri Piri Sauce 💬 Conversation Highlights Rushion shares personal stories tied to food, family, and culture — from wild berry picking in Texas to his wife’s Belizean roots. Marcus emphasizes the importance of authorship and ownership in Black culinary contributions. They discuss the need for healthier eating, environmental awareness, and economic empowerment through food. #SHMS #STRAW #BEST #AMISee omnystudio.com/listener for privacy information.

Info You Can Use: How Green Egg can be used for roasting, baking, grilling, and smoking various dishes.

2025-09-1424:43

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg. 🔑 Key Themes & Highlights Chef David Rose’s Background Born in New Jersey to chef parents, leading to a lifelong passion for food. His experience competing on Food Network Star and representing major brands like Omaha Steaks and Nissan USA. Big Green Egg Cooking The history and versatility of the Big Green Egg, originally inspired by Japanese Komodo smokers. Explanation of its ceramic design, which retains heat efficiently and enhances food flavor. How it can be used beyond just barbecue—roasting, baking, grilling, and smoking various dishes. Chef Rose’s Culinary Philosophy Encouraging creativity and versatility in cooking. The importance of proper seasoning, grilling techniques, and understanding food composition. Breaking down steak preparation, including reverse-searing and grilling methods. Highlights from His Cookbook Recipes include everything from meats and seafood to soups, salads, and desserts. Features innovative dishes like smoked German chocolate cake and bourbon pecan pie. Showcases how the Big Green Egg enhances traditional Southern dishes like oxtails. #SHMS #STRAW #BEST #AMISee omnystudio.com/listener for privacy information.