DAVIDmyers

—David Myers

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hinokiandthebird.com

[+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES:

• KALE SALAD
• LOBSTER ROLL
• SOLA PARFAIT (SEASONAL FRUIT PARFAIT)

KALE SALAD

Serves 2

INGREDIENTS

• Greens:
• 1/4 bunch purple kale, stems removed and roughly chopped
• 1/2 bunch Tuscan kale, stems removed and julienned
• 1/2 bunch curly green kale, stems removed
• 1 pinch fine sea salt
• 2 cups canola or grapeseed oil
• 2 tablespoons roasted, salted almonds
• 6 thin slices pecorino cheese

• Vinaigrette:
• 1-1/2 cup extra virgin olive oil
• 1/2 tablespoon chopped shallots
• 1-1/2 tablespoon Dijon mustard
• 3/4 cup red wine vinegar
• 1-1/2 tablespoon Kosher salt
• 1/2 tablespoon black pepper
• 1 tablespoon honey
• 1/4 cup lemon juice

PROCEDURE

1. Blanch the Tuscan kale about 30 seconds in boiling water, then immediately transfer to a bowl of ice water to cool. Drain and then set aside.
2. Bring the canola or grapeseed oil up to 350°F, then add the curly kale and fry until crispy, about 30 seconds to one minute. Remove and season with fine sea salt. When frying, be careful not to get too close to the pot as the oil will pop.
3. Combine shallots, Dijon mustard, red wine vinegar, salt, black pepper, honey and lemon juice in a blender. Gradually increase the speed from low and slowly add in extra virgin olive oil to emulsify the vinaigrette. (Chef’s Note: This will make more than needed for the salad. You can store the rest of the vinaigrette in an air tight container in the refrigerator for up to a week.)
4. Place all of the kale on a plate, top with pecorino cheese and almonds, and drizzle with red wine vinaigrette.

LOBSTER ROLL

Serves 2

INGREDIENTS

• 2 soft rolls, like a hot dog bun
• 6 ounces lobster meat, chopped
• 3 tablespoons mayonnaise
• 2 teaspoons Thai green curry paste**Available in the Asian section of most supermarkets

PROCEDURE

1. In a bowl, mix together lobster meat, mayonnaise and green curry paste, then spoon onto the rolls. Rolls may be lightly toasted if desired.

SOLA PARFAIT (SEASONAL FRUIT PARFAIT)

Serves 4

INGREDIENTS

• 1 cup simple syrup
• 1/4 cup fresh ginger, sliced
• 1 Asian pear, diced (or use a melon baller if you have one available)
• 1 peach, diced (or use a melon baller if you have one available)
• 1 cup frozen grapes
• 1 grapefruit, peeled
• 1 tablespoon chia seeds*
• 4 tablespoon Greek yogurt
• 1/2 cup salted macadamia nuts*Chia seeds can be found at Whole Foods or specialty markets. The seeds have many uses and are applauded for their nutritional value. The Central American plant is a relative of mint.

PROCEDURE

1. Marinate ginger in simple syrup overnight, to infuse the flavor.
2. Purée grapefruit, strain, and pour mixture into a shallow metal pan and place in the freezer. Scrape the surface of the freezing mixture every fifteen minutes for two hours until it freezes.
3. Remove the ginger, and bloom the chia seeds for about 5 minutes in the ginger simple syrup, to allow the seeds to expand. Toss the fruit in the ginger-chia seed syrup to coat.
4. Assemble into 4 white wine glasses, placing each type of fruit in sporadic positions, layered throughout each glass. Add 1 tablespoon each of Greek yogurt and grapefruit granité to each glass. Garnish with salted macadamia nuts, and serve.

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

RACHMANINOFF AND GERSHWIN: ROMANTIC FAVORITES

Tuesday, September 10 at 8:00pm

Winner of the Arthur Rubinstein International Piano Master Competition and the International Tchaikovsky Competition, 21-year-old Daniil Trifonov performs one of the most beloved of all piano concertos, Rachmaninoff Piano Concerto No. 2.

GERSHWIN: Cuban Overture

RACHMANINOFF: Piano Concerto No. 2

SCHOENBERG: Bounce (LA Phil co-commission, West Coast premiere)

GERSHWIN: Porgy and Bess: Symphonic Picture

[for tickets]

GEORGE BENSON INSPIRATION TOUR — A TRIBUTE TO NAT KING COLE

Wednesday, September 11 at 8:00pm

One of the world’s great jazz guitarists and vocal stylists, George Benson celebrates the release of a new CD paying tribute to the legendary Nat King Cole in a wonderfully elegant show with orchestra and chorus plus his band. A magical moment in music history is captured with tunes such as “Mona Lisa,” “Nature Boy” and “Ramblin’ Rose,” as well as some of Benson’s own mega-hits. Four-time Grammy-winner and premiere jazz vocalist Dianne Reeves is the perfect complement with her gorgeous interpretations of standards and pop tunes.

[for tickets]

CZECH MATES

Thursday, September 12 at 8:00pm

Jakub Hrůša makes his Los Angeles Philharmonic debut with some of his native Czech repertoire:

SMETANA: Šárka from Má vlast

PROKOFIEV: Piano Concerto No. 3

DVOŘÁK: Symphony No. 6

[for tickets]

FIREWORKS FINALE: EARTH, WIND & FIRE

Friday, September 13 at 8:00pm

Saturday, September 14 at 8:00pm

Sunday, September 15 at 7:30pm

The legendary group Earth, Wind & Fire has been the masters of funk, soul and R&B for over four decades. Their music has influenced popular culture for generations and has become the soundtrack for so many lives. In a triumphant return to the Bowl, they’ll groove through their hits, including “Shining Star,” “Fantasy,” “After The Love Has Gone,” “September” and many more.

[for FRIDAY tickets]

[for SATURDAY tickets]

[for SUNDAY tickets]

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