Tim Goodell

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TIMgoodell

This week at the Bowl, Hot Chip arrives from London to perform its electronic dance music. Our featured chef, Tim Goodell, who pioneered fine dining in Orange County with Aubergine, now provides an American take on the British gastropub movement at Public Kitchen & Bar at the Hollywood Roosevelt Hotel.

“Music is important to me, and I think it has an effect on the diner’s experience. I often put together a custom mix of songs I enjoy to play in my restaurants.”
—Tim Goodell

For more information visit:
domainerestaurants.com


[+click here] for our weekend entertainment guide
 
Performances Magazine PRESENTS THIS WEEK'S RECIPES:
KALE SALAD WITH PINE NUTS, CURRANTS, PANCETTA BREADCRUMBS & PARMESAN
FLAT IRON STEAK WITH ROASTED FINGERLING POTATOES AND CHIMICHURRI
BUTTERSCOTCH PUDDING



KALE SALAD WITH PINE NUTS, CURRANTS, PANCETTA BREADCRUMBS & PARMESAN
Serves 4

INGREDIENTS

  • Salad:

    • 8 cups kale, shredded
    • 1/4 cup currants
    • 1/4 cup pine nuts
    • 1/2 cup pancetta breadcrumbs
    • 1 cup garlic vinaigrette (Recipe Below)
    • 1 cup fine grated parmesan
    • Salt and pepper to taste

    • Garlic Vinaigrette:

      • 1 cup olive oil
      • 1/2 cup grapeseed oil
      • 1/2 cup Champagne vinegar
      • 1 tablespoon Dijon mustard
      • 6 cloves garlic
      • 2 teaspoons salt
      • 1/2 teaspoon pepper
      • 1/2 cup chopped parsley

      PROCEDURE

      1. In a food processor, blend vinegar, garlic, and mustard, adding oil in a slow stream to emulsify.
      2. Season with salt and pepper; add chopped parsley.

      TO FINISH

      1. In a bowl, mix together the kale, dressing, pine nuts and currants.
      2. Season with salt and pepper to taste.
      3. Place the dressed salad on a plate, top with pancetta breadcrumbs. (Recipe Below).

      PANCETTA BREADCRUMBS
      INGREDIENTS

      1. 3/4 cup breadcrumbs
      2. 4 ounces pancetta

      PROCEDURE

      1. Slice pancetta thinly and place on a baking pan and render fat in oven until pancetta is crispy.
      2. Once cooled, chop finely; mix into breadcrumbs.


      FLAT IRON STEAK WITH ROASTED FINGERLING POTATOES AND CHIMICHURRI
      Serves 4

      INGREDIENTS

      • Four (4) 8-ounce flat iron steaks (USDA Prime recommended)
      • 2 tablespoons olive oil
      • 1 tablespoon salt
      • 1/2 tablespoon pepper

      PROCEDURE

      1. Drizzle the steak with olive oil and season.
      2. Grill for 3 minutes on each side for medium-rare, add an additional minute per side for medium and so on.

      FINGERLINGS
      INGREDIENTS

      • 2 pounds fingerling potatoes, cut in half
      • 3 tablespoons olive oil
      • 1 teaspoon garlic
      • 1 teaspoon shallots
      • 3 sprigs of thyme leaves, picked
      • 1 teaspoon rosemary, chopped
      • 2 teaspoons salt
      • 1 teaspoon pepper

      PROCEDURE

      1. Wash and cut fingerlings in half.
      2. Toss with oil, herbs and seasonings.
      3. Roast in oven for 25-30 minutes at 350°F.

      CHIMICHURRI
      INGREDIENTS

      • 1 bunch parsley, chopped
      • 6 cloves garlic, minced
      • 1 shallot, chopped
      • 1-1/2 teaspoons fresh oregano, chopped
      • 1/2 cup red wine
      • 1-1/2 cups olive oil
      • 1 teaspoon salt
      • 1/2 teaspoon black pepper

      PROCEDURE

      1. Combine all ingredients.

      PLATING

      • Serve steaks, drizzled with chimichurri, with fingeling potatoes on the side.


      BUTTERSCOTCH PUDDING
      Serves 6-8

      INGREDIENTS

      • 2-1/4 cups milk
      • 2-1/4 cups cream
      • 3 egg yolks
      • 3 ounces butter
      • 1-1/4 cups brown sugar
      • 1/4 cup corn starch
      • 1/2 ounce butterscotch schnapps
      • 1/4 teaspoon sea salt
      • 1/2 teaspoon vanilla

      PROCEDURE

      1. Combine cream, schnapps, salt and vanilla; set aside.
      2. In a separate bowl, whisk the corn starch into the milk until smooth, then whisk in the yolks; set aside.
      3. Heat a small sauce pot, add butter. When melted, add brown sugar and let sugar caramelize for 10 minutes.
      4. Add the cream mixture and bring to a simmer.
      5. Slowly add 1 ladle at a time to the yolk mixture while whisking, to avoid the egg from curdling. Once all combined, place back on stove and cook to thicken, about 20 minutes.


HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON'T MISS:

THREE RUSSIAN MASTERS
Tuesday, September 4, 2012, 8:00pm
A duo of gifted young artists debuts with the Los Angeles Philharmonic in this gripping collection of 20th-century Russian masterpieces.
[for tickets]

BLUES NIGHT: B.B. KING • TEDESCHI TRUCKS BAND
Wednesday, September 5, 2012, 8:00pm
Venerated blues master B.B. King performs with relentless passion and lighting-fast guitar licks. Husband-and-wife band Tedeschi Trucks opens with their amazing blend of Delta blues, soul and funk-rock.
[for tickets]

IGUDESMAN & JOO (& MORE)
Thursday, September 6, 2012, 8:00pm
The witty and wry Bramwell Tovey leads an evening of music and humor featuring madcap virtuosi Igudesman & Joo. International sensations with over 28 million YouTube viewings, they will perform excerpts from their hit show BIG Nightmare Music.
[for tickets]

TCHAIKOVSKY SPECTACULAR WITH FIREWORKS
Friday, September 7, 2012, 8:00pm
Saturday, September 8, 2012, 8:00pm
Tchaikovsky and fireworks — a glorious Hollywood Bowl tradition! This year, in addition to the 1812 Overture with cannons and pyrotechnics, we feature stars from American Ballet Theatre in famous pas de deux from Swan Lake and from their new production of The Nutcracker.
[for FRIDAY tickets]
[for SATURDAY tickets]

HOT CHIP • PASSION PIT • OMAR SOULEYMAN
Sunday, September 9, 2012, 7:00pm
Crafting London’s premier electronic dance music, Hot Chip is known for its stellar live shows. Soulful, danceable and unabashedly pop, Passion Pit brings infectious melodies and enigmatic lyrics. Syrian folkloric dance and party music legend Souleyman opens the night with his wild dabke sounds.
[for tickets]


To download a pdf of this recipe, [click here].

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