SUSANfenigerJune 21, the summer solstice, is the official opening night at the Hollywood Bowl,
and its star-studded program features a nearly all-girl lineup of Kristin Chenoweth, The Go-Go’s, Pink Martini, Carol Burnett and Lea Michele. Our featured chef for the week, Susan Feniger of Mud Hen Tavern, is a beloved personality whose
innovation and adventurous palate have shaped the contemporary L.A. dining scene
while opening doors for women chefs.“From the time I was a kid, my parents loved music, so we used to listen to jazz around our house all the time. My dad was a great dancer, so I have pictures of myself dancing to Big Band music from the time I was six years old. Whenever I heard classical or jazz music, I felt like it spoke to me. Furthermore, my partner of 25 years is also a musician and that’s
what made me fall in love with her! So, you could say music is a big part of my life!”
For more information visit:
[+click here] for our weekend entertainment guide
PRESENTS THIS WEEK’S RECIPES:
BURMESE GIN THOKE MELON SALAD
- 1/2 small seedless watermelon (2-1/2 pounds)
- 1/2 ripe cantaloupe melon (1-1/2 pounds)
- 1/4 ripe honeydew melon (1 pound)
- 2 3-inch “thumbs” of young ginger, finely minced (1/3 cup)
- 4 tablespoons sesame seed, toasted
- 1/4 cup fresh squeezed lime juice (3 to 4 limes)
- 1/4 cup light sodium soy sauce
- 2 tablespoons + 1 teaspoon granulated sugar
- 1-3/4 teaspoon kosher salt
- 1 cup green lentils
- 4 cups water
- 1/2 cup extra virgin olive oil
- 1-1/4 cups raw blanched peanuts
- 2 cups wide flake coconut, unsweetened
- 4 kaffir lime leaves, chopped
- Start by cutting the melon. Trim off all of the rind for all three melons,
remove any seeds, and cut into a 1/2-inch dice. Place all of the melon
together in a large mixing bowl and set aside.
- In a separate bowl combine the minced ginger, toasted sesame seeds, lime
juice, soy sauce, half of the olive oil, 2 tablespoons of the sugar, and 1/2
teaspoon of the salt. Mix well and pour over the melon.
- Toss and let marinate at room temperature while you prepare the rest of the salad.
- Put the lentils and water in a small saucepot over high heat. Bring to a boil
(approximately 5 minutes).
- Reduce heat to low and simmer for another 15 minutes. Add 1 teaspoon of the
salt and cook for 5 minutes more, or until the lentils are tender, but not mushy.
- Drain and rinse with cold water to chill and then add to the melon mix. Stir and set aside.
- Mix the peanuts, coconut, kaffir lime, 1 teaspoon of sugar, 1/4 teaspoon of
the salt, and the other half of the olive oil.
- Toast the peanut mixture in a large sauté pan over medium-low heat
for 3 to 4 minutes, stirring constantly. The coconut and peanuts will toast,
somewhat unevenly, to a golden brown.
- Turn off heat and set aside to cool. Just before serving, add the peanut
mixture to the melon mix and stir gently to combine.
- Serve in a large bowl, preferably at room temperature.
TUNISIAN CHICKEN KEBABS WITH RAISINS AND OLIVES
- 2 pounds boneless, skinless chicken breast
- 4 ounces (1 cup) Peppadew peppers + 1/4 cup of its juice
- 1 large red bell pepper, roasted, peeled and seeded
- 1/2 cup extra virgin olive oil
- 1/2 cup dry currants plumped in 1/4 cup water (reserve water)
- 1 tablespoon kosher salt
- Tunisian Relish (Recipe Follows)
- Cut the chicken into 1-inch cubes and place in a medium mixing bowl. Set
aside in the refrigerator until ready to marinate.
- Place Peppadews, bell pepper, oil, currants and salt into a blender and
purée on high speed until smooth and emulsified. Pour half of this
onto the chicken and mix well.
- Return the chicken to the refrigerator and let marinate for at least 30 minutes,
or up to 4 hours.
- Reserve the remaining marinade to use later on.
- Meanwhile, make the relish. Set aside.
- Assemble your kebabs by placing 4 to 6 cubes of chicken per skewer. Continue
until all of your chicken is used up.
- Salt your skewers to taste and then cook them on a barbecue grill or on a
hot griddle, turning them so that they brown on all sides. They will cook
for approximately 5 minutes.
- Remove from the grill, brush with the reserved marinade, and top with a spoonful of the relish.
- 1/2 cup dried currants or black raisins, plumped in warm water (discard water)
- 1 cup pitted green olives, such as Manzanilla, chopped
- 1/2 cup Peppadew peppers, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup aged sherry vinegar, such as Jerez
- 1/2 teaspoon kosher salt
- Place all of the ingredients into a bowl.
- Stir well to combine.
- Set aside.
COCONUT CURRY CARAMEL CORN
Makes 18 Cups
- 3/4 cup popcorn kernels
- 3 tablespoons canola oil
- 2 cups Candied Peanuts (Recipe Follows)
- 1-1/2 cups shredded, unsweetened coconut, toasted
- 1 cup (2 sticks) unsalted butter
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon mace or nutmeg
- 1/2 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seeds
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 3 tablespoons chopped curry leaf (optional)
- 1-1/2 teaspoons salt
- 1/2 teaspoon baking soda
- Preheat oven to 250°F.
- Prepare an extra large mixing bowl (not plastic) by spraying liberally with olive oil spray. Set aside.
- First, pop the popcorn.
- In a large, heavy-bottomed pot, over medium-high heat, place the oil and the corn kernels.
- Cover and keep over heat, shaking occasionally, until popping begins (approximately 5 minutes).
- Once popping starts, shake continuously over the heat until popping slows down dramatically (another 3 to 5 minutes).
- Remove from heat but continue shaking until popping stops entirely.
- Uncover and transfer the popcorn into the prepared mixing bowl. Try not to let any un-popped kernels into the bowl.
- Add the toasted coconut.
- Prepare the candied peanuts and add to the bowl. Set aside.
- Before beginning the caramel process, spray a rubber spatula, wooden spoon and 2 cookie sheets liberally with olive oil spray.
- In a medium saucepot place the butter, brown sugar and corn syrup. Heat over medium-high heat, stirring occasionally with the sprayed rubber spatula, until butter is melted.
- Continue cooking, stirring constantly at this point, being careful not to splatter the hot caramel. When the mixture thickens or the temperature on a candy thermometer reaches 255°F, turn off heat. If you do not have a candy thermometer, you will know when it is ready when the bubbles of the mixture get noticeably larger and slower (approximately 7 minutes).
- Add the salt, baking soda, and all of the spices. Stir quickly to incorporate and pour immediately over the top of the popcorn mixture.
- Stir with your sprayed wooden spoon until all of the popcorn is well coated.
- Divide onto the 2 prepared cookie sheets and spread out evenly.
- Bake for 1 hour, stirring every 20 minutes and rotate the pans in the oven, if needed, to keep from burning.
- Remove cookie sheets from the oven and let cool to room temperature. Popcorn will crisp as it cools.
- When cool, you can serve immediately, or package in airtight bags for storage.
- 2 cups peanuts
- 2 Tablespoons coconut milk
- 1 Tablespoon chopped kaffir lime leaf (approximately 10 leaves)
- 1/2 teaspoon salt
- 2 Tablespoons brown sugar
- 1/4 teaspoon reshampati or cayenne chile powder (optional)
- Place all of the ingredients in a small mixing bowl and stir to combine.
- Place the mixture in a non-stick sauté pan and cook over high heat for
approximately 2 minutes, undisturbed, until the nuts have started to brown and toast.
- Stir, and continue to stir occasionally, over the same level heat for another
5 minutes, or until the peanuts have browned. The nuts will brown unevenly
and the pan may smoke slightly from the coconut milk, this is all ok if you
are stirring continuously.
- Remove from heat and transfer to a plate, at room temperature, to cool. The nuts
will still be somewhat moist at this point.
- Once the nuts are cooled, break them up and add them to the popcorn/coconut mixture.
Stir and set aside while you prepare your caramel.
This popcorn, perfect for the Hollywood Bowl, will keep well for 4 days.