The coming week at the Hollywood Bowl reflects the incredible diversity of the world of music: Gustavo Dudamel and the LA Phil teaming up with Rubén Blades, and a revival of the iconic rock musical, Hair. That diversity is reflected in our amazing Los Angeles community, as well as our featured chef Govind Armstrong. A Southern California native who grew up on the Caribbean coast of Costa Rica and cooked all over the world, Armstrong has introduced some soulful Southern notes into his repertoire at Post & Beam in Baldwin Hills and Willie Jane in Venice.
“Classic Motown including Marvin Gaye, The Temptations, Diana Ross, etc., is always woven into the mix when I’m in the kitchen. Typically, mellow music with a strong rhythm—like The xx, The Temper Trap, and Thievery Corporation—keeps me inspired, on pace, and focused.”
For more information visit:
[+click here] for our weekend entertainment guide
| PRESENTS THIS WEEK’S RECIPES:
- 1-1/4 pounds Tillamook medium cheddar, shredded
- 1 8-ounce can pimentos
- 1/4 cup pimento brine (the liquid from the can of pimentos)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 cup whole-egg aioli or your favorite vegan mayo
- Salt and pepper
- Place cheese, pimentos and brine into a food processor and blend until smooth.
- Transfer into a bowl and mix in spices and mayonnaise.
- Serve with your favorite crostini or crackers, and charcuterie.
PICKLED SHRIMP SALAD WITH KALE, ESCAROLE & BRUSSELS
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 tablespoon chili flakes
- 1 tablespoon mixed peppercorns
- 1 tablespoon mustard seed
- 1 teaspoon fennel seed
- 1 tablespoon coriander seed
- 5 cloves garlic, sliced
- 2 cups apple cider vinegar
- Zest and juice of 1 lemon
- 1/2 cup sugar
- 3 cups filtered water
- 2 cups blended oil
- 2 pounds cleaned raw shrimp (poached in boiling water seasoned with Old Bay seasoning)
- 1 small carrot, thinly sliced
- 1 small onion, thinly sliced
- 12 green beans, cut on bias
- In a large pot, add bay leaves, salt, chili flakes, peppercorns, seeds, garlic, cider vinegar, lemon zest, and sugar. Bring to a boil.
- Add filtered water and blended oil and bring to a boil. Remove from heat.
- Layer shrimp and vegetables in canning jars, pour over hot brine, cover and cool.
- Chill overnight and serve.
- 1 teaspoon blended oil (75% canola/25% olive oil)
- 3 tablespoons diced shallot
- 1-1/2 cup Riesling wine
- 2 tablespoons Champagne vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave nectar
- 3/4 cup buttermilk
- In a small sauce pan, add olive oil and sweat shallot until translucent, about 5 minutes.
- Add wine and reduce by half, then add vinegars and agave.
- Stir and remove from heat. Allow to cool.
- Whisk in buttermilk and adjust seasoning with salt and pepper.
- 1 bunch of kale, washed and trimmed
- 6 Brussels sprouts, shredded
- 1 heart of escarole, chopped
- 6 sprigs flat leaf parsley, chopped
- 6 tangerines, segmented
- 1/2 cup smoked pecans
- 12 pickled shrimp
- Chop the kale and place in a bowl, season with salt, pepper and a teaspoon of the dressing.
- Massage the kale until it deepens in color and begins to break down, approximately 1 minute.
- Add all ingredients except for the shrimp, dress and season to taste with salt and pepper.
- Transfer to 4 plates and garnish with 4 shrimp on each.
- 1 pound butter, melted and cooled
- 2 cups white sugar
- 1 cup brown sugar
- 4 eggs, separated
- 1-1/2 cups all purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 cup dark chocolate chips
- Ganache (Recipe Below)
- Honeyed Peanuts (Recipe Below)
- Preheat oven to 375°F.
- Spray a 9 x 11 baking dish with cooking spray, then line bottom with parchment.
- Sift cocoa and flour and set aside.
- Whip egg whites to stiff peak stage.
- Meanwhile, whisk together sugars, egg yolks and salt.
- Add melted butter and whisk until incorporated.
- In three stages, add sifted cocoa and flour.
- Incorporate chocolate chips, then slowly fold in egg whites in three stages. Do not over mix.
- Bake for 25 minutes with fan on, rotate and bake an additional 25 minutes with fan off.
- Cool and garnish with Ganache and Honeyed Peanuts.
- 1-1/2 cups dark chocolate discs
- 3/4 cups heavy cream
- Heat cream over low heat.
- In a large metal bowl, pour heated cream over chocolate disks and cover with foil for approximately 5 minutes, then whisk.
- With an offset spatula, cover brownies with a thin, even layer and chill.
- 1 tablespoon honey
- 2 drops vanilla extract
- 1/2 cup chopped blanched peanuts
- Sea salt
- Preheat oven to 375°F.
- In a small bowl, lightly warm honey. Add vanilla and stir.
- Add peanuts and coat evenly. Spread onto a silpat sheet and bake for 15-20 minutes until caramelized.
- Sprinkle with sea salt and cool.
HAVE YOU BOUGHT YOUR TICKETS TO THE BOWL? DON’T MISS:
Rubén Blades, Gustavo Dudamel and the LA Phil
Tuesday, July 29 at 8:00pm
Festive orchestral selections from North, Central, and South America with Gustavo Dudamel leading the LA Phil precede the infectious Latin-jazz songs of Panamanian icon Rubén Blades.
Noche de Cine
Thursday, July 31 at 8:00pm
This evening celebrating film composers from North and South America features film clips and music from a range of composers including Argentinian Gustavo Santaolalla (Babel, Amores perros, The Motorcycle Diaries), as well as a suite from Gustavo Dudamel’s score to Libertador.
Friday, August 1 at 8:00pm
Saturday, August 2 at 8:00pm
Sunday, August 3 at 7:30pm
From its stunning Broadway premiere in 1968, Hair defined the “rock musical,” exuberantly celebrating the hippie counterculture, anti-war movement and sexual revolution of the 1960s with a rainbow score of hits including “Aquarius,” “Good Morning Starshine,” “Easy to be Hard,” and “Let the Sunshine In!” The all-star cast includes Kristen Bell, Sarah Hyland, Mario, Hunter Parrish, Jonah Platt, Amber Riley, Jenna Ushkowitz, Benjamin Walker and Beverly D’Angelo.
A Note from the LA Phil: The show includes simulated drug use, brief nudity, profanity, questioning of religion, blatant sexual positioning, refusal of authority, energy, love, beads, flowers and happiness…so enjoy!
[for FRIDAY tickets]
[for SATURDAY tickets]
[for SUNDAY tickets]
To download a pdf of this recipe, [click here].
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