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Good Day Cafe: Chef Marc Murphy

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The man at the helm of one of New York City's most popular restaurants steps into the Good Day Cafe on Thursday. Chef Marc Murphy of Landmarc and judge on the hit show Chopped prepared his Grilled Merguez with Cumin Aioli and Pickled Carrots recipe.

His involvement with City Harvest spans over a decade and he is also the guest of honor at the American Cancer Society's eighth annual Taste of Hope.

http://www.tasteofhopenyc.org/

Follow Chef Marc Murphy @ChefMarcMurphy

http://www.benchmarc-restaurants.com

http://landmarc-restaurant.com

http://www.ditch-plains.com

Grilled Merguez with Cumin Aioli and Pickled Carrots

Serves 6

1 loaf baguette

2 pounds merguez sausage

6 tablespoons of cumin aioli

1 cup pickled carrots

Cut the baguette into 6 pieces and cut inhalf lengthwise but do not cut all the way through

Cut the merguez into 6 pieces and place on warm grill for about 8 minutes turning often. Once cooked through remove and place aside. Spread the aioli inside the sliced baguette, add sausage and top with pickled carrots.

Pickled carrots

2 large carrots, julienned

1 large white onion (sliced)

1 cup water

1 cup white vinegar

1/2 cup sugar

1/2 cup salt

1 teaspoon black peppercorns

Julienne the carrots and place in a bowl along with sliced onions. In a medium saucepot, add water, vinegar, salt, sugar and peppercorns. Bring to a boil. Pour liquid over carrots and onions and cover the bowl in plastic wrap. For best results, store in the refrigerator for 24 hours before using.

Cumin aioli

1 cup mayo

2 tablespoons Dijon mustard

2 tablespoons roasted garlic

1/2 cup white onion (chopped)

2 sprigs of thyme

1/2 cup olive oil

4 tablespoons ground cumin

In a saucepan, sauté onions in 2 tablespoons olive oil. Add cumin and cook for about 40 seconds to toast the spice. Add the remaining olive oil and thyme and cook for about 5 minutes stirring often. Strain the oil and discard the onion and spices. In a mixing bowl add the mayo, Dijon and roasted garlic. Mix together, slowly whisking in the cumin oil. Season with salt and pepper.

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