Berbere Roasted Chicken With Swiss Chard and Peanut Slaw | Serves 4

The Chicken Jus
1 quart dark chicken stock
1 cup ginger, freshly grated
2 cups coconut milk
Salt and freshly ground black pepper

Directions | Combine dark stock and ginger in a saucepan and reduce by two-thirds. Add coconut milk and reduce by half. Strain jus and season with salt and pepper. Set aside.

The Chard
1 cup shallots, chopped
1 clove garlic, chopped
1 quart Swiss chard, sliced with stems separate
½ cup white wine
1 cup chicken stock
Salt and freshly ground black pepper

Directions | Sauté shallots and garlic until they become golden. Place chard stems in the saucepan and sweat until softened. Add white wine and chicken stock. Add chard leaves and wilt. Season with salt and pepper and remove from heat.

The Chicken
1 whole chicken, cut in half, breastbone and thighbones removed
Salt
Berbere spice

Directions | Salt chicken 1 hour before roasting. Preheat oven to 250ºF. Dust chicken with Berbere spice and roast for one hour. To finish the chicken, heat olive oil in a cast-iron skillet and sear chicken skin-side down. Place half of the chicken on top of the chard and pour jus around the edges.

The Peanut Slaw
¼ cup sour cream
¼ cup mayonnaise
¼ bunch green asparagus, thinly sliced
Juice of 1 lemon
Salt and freshly ground black pepper
¼ bunch white asparagus, thinly sliced
Peanuts, roasted

Directions | Combine sour cream and mayonnaise. Season with lemon juice, salt and pepper. Dress 2 tablespoons of the asparagus with 1 tablespoon of roasted peanuts, as well as the sour cream and mayonnaise combination.

Spiced Bacon & Egg With Brown Beans and Pikliz | Serves 60

This Red Rooster favorite may be quite a bit more involved than the average home chef is used to. Nonetheless, we appreciate that Marcus has shared the recipe — and how it reveals the complexities of some of his food creations. (Note: As this is the recipe the restaurant follows to serve 60, it might be most fitting to hold until serving a party or crowd.)

Pikliz
2 white cabbage heads, shredded
1 red cabbage head, shredded
10 carrots, peeled & grated
1 3-inch ginger knob, grated
3 habanero peppers, seeded & julienned
3 Scotch bonnets, seeded & julienned
2 quarts white distilled vinegar
3 cups granulated sugar
1 cup salt

Directions | Toss all ingredients together. Let set for one week before serving.

Jerk Sauce
1/2 cup ground all-spice
8 garlic cloves, chopped
1/2 cup brown sugar
8 Scotch bonnets, chopped
4 tablespoons thyme
2 scallion bunches, chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup soy sauce
3 ounces extra virgin olive oil
1 tablespoon lemon juice
6 ounces molasses
3 ounces rum
Salt & freshly ground black pepper, to taste

Directions | Blend everything except for salt and pepper until smooth. Stir in remaining ingredients, to taste.

Pork Stock
10 pounds pork bones
3 pounds mirepoix vegetables
4 bay leaves
1 ounce white peppercorns
2 Scotch bonnets
1 2-inch knob of ginger
750 milliliters white wine
5 gallons water

Directions | Bring all ingredients to a boil and let simmer for 3-4 hours.

Pork Belly
1 full pork belly (approximately 15 pounds)

Directions | Rub half the jerk sauce recipe generously into flesh and let sit for 24 hours. Place marinated jerk belly in hotel pan or braiser and cover with pork stock. Braise for 3-1/2 hours at 325ºF. Let rest in liquid for an hour. Remove from liquid then press and cool. Refrigerate for 24 hours. Preheat oven to 350ºF. Slice into 2-inch long strips, about 1/4-inch thick. Paint strips with remaining jerk sauce. Sear for two minutes on each side.

Baked Beans
1 onion, chopped
4 garlic cloves, minced
4 jalapeños, chopped
6 bacon strips, chopped
3 tablespoons olive oil
1/2 cup tomato paste
6 quarts pork stock
1 pound Northern beans, soaked overnight
1/2 cup molasses
Salt & freshly ground pepper, to taste

Directions | In a pot, sauté onion, garlic, jalapeños and bacon in olive oil until onions are translucent and garlic is lightly golden. Add tomato paste, stock and beans. Stir and bring to a simmer, cover and then let cook for 4-5 hours. Add molasses, salt and pepper to taste, and cook for another 10 minutes.

Egg Crumble
10 eggs, hard-boiled
5 lemons
3 tablespoons Aleppo pepper
1 bunch dried parsley, minced

Directions | Reserve yolks and toss whites and shells. Grate and dehydrate yolk. Zest and dehydrate lemons. Toss all ingredients together.

To plate: Top baked beans with jerk bacon. Add pikliz on top of bacon and sprinkle with egg crumble.