This week at the Hollywood Bowl, Gustavo Dudamel and the orchestra are joined by acclaimed
singer-songwriter Juan Luis Guerra, who popularized the bachata and merengue genres from
the Dominican Republic. It’s another reminder of how North America, the Caribbean
and South America—the entire world, for that matter—are united by music. The
cuisine of Peruvian chef Ricardo Zarate, whose menus reflect many diverse cultures, is yet
another reminder.

“I really like salsa music and the singer Manu Chao. You know,
it makes me happy, and when I get happy I produce the best food. I like music because it’s
very similar to food—it runs through your veins, and you really feel it…Food is the
same way. It makes you alive.”
—Ricardo Zarate

For more information visit:
piccaperu.com
mo-chica.com

PRESENTS THIS WEEK’S RECIPES:
PAN CON TUNA
GRILLED CHICKEN WITH QUINOA SALAD
ALFAJORES MO-CHICA

PAN CON TUNA
Serves 2

INGREDIENTS

• 1 loaf of bread (I recommend hard-crusted wheat bread, but any hard crusted bread
  that can be toasted is fine), sliced into 1/2-inch slices
• 1 cup fresh, raw sashimi-grade tuna, chopped
• 2 Tablespoons mayonnaise
• 2 teaspoons Rocoto sauce paste (Peruvian red pepper sauce) OR Sriracha
• 1 clove of raw garlic, pressed
• Drizzle of olive oil
• 1 avocado, roughly chopped
• 1 teaspoon fresh cilantro, chopped
• 2 teaspoons lime juice
• Salt and pepper to taste

PROCEDURE

1. Season bread slices with a drizzle of olive oil, garlic, salt and pepper, all to taste.
2. Grill slices of bread.
3. For the tuna, chop the fish and combine with the mayonnaise, hot sauce, salt, pepper and
   lime juice. Mix together and set aside.
4. Chop the avocado and assemble: bread topped by avocado, then tuna, and finally chopped cilantro.

GRILLED CHICKEN WITH QUINOA SALAD
Serves 2

INGREDIENTS

• 2 chicken breasts (or leg or thigh)
• 1 cup quinoa, cooked
• Sprigs of fresh rosemary, to taste
• 1/4 cup cucumber, diced
• 12 segments of orange
• 2 handfuls raisins
• Fresh cilantro, chopped, to taste
• 1/4 cup diced bell pepper
• 1/4 cup diced feta cheese
• 2 teaspoons green onions, sliced
• 2 cups orange juice
• 1 cup olive oil
• 2 teaspoons orange zest
• Salt and pepper to taste

PROCEDURE

1. Season chicken with garlic, salt, pepper, fresh rosemary and let it marinate/rest for
   2 hours. Pan-fry on both sides (skin side first) until golden. Finish it off in the
   oven until cooked through.
2. Cook the quinoa [See Recipe Below]
3. Let the quinoa cool. Add the diced cucumber, orange segments, raisins, chopped cilantro
   to taste, diced bell pepper, diced feta cheese, and sliced green onions.
4. For the orange vinaigrette, reduce the 2 cups of orange juice to about 1/2-cup. Let it
   cool and mix with 1 cup olive oil, the orange zest, and season with salt and pepper to taste.
5. Add the vinaigrette to the quinoa salad and toss thoroughly.

COOKING QUINOA*

1. First, measure out the dry quinoa.
2. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa
   will cook up to be about 3 cups.
3. Rinse the quinoa well under cold water and drain. It’s handy to use a fine mesh
   sieve for rinsing.
4. Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio
   is 1:2. In other words, use 2 cups of water for every cup of quinoa. Toss in a dash of salt.
5. Cover and bring to a boil.
6. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar,
   to prevent boiling over. Simmer for 15-20 minutes. The quinoa goes a bit transparent
   when it’s cooked, except for a little spiral sprout.
7. If the quinoa is tender but there’s excess water in the bottom of the saucepan
   just leave the lid off completely for a few minutes until the water evaporates.
8. When done turn off the heat, put the lid on and let sit for about 5 minutes.
9. Use a fork to fluff up the quinoa and serve.

*From www.thehealthyeatingsite.com

ALFAJORES MO-CHICA
Yields approximately 40 cookies

INGREDIENTS

• 580 grams (2-1/2 cups) cornstarch, sifted
• 284 grams (1-1/4 cup) all purpose flour, sifted
• 6 grams (1-1/4 teaspoons) baking powder, sifted
• 8 grams (1-1/2 teaspoons) salt, sifted
• 2 cups unsalted butter (room temperature)
• 136 grams (1/2 cup) powdered sugar, sifted
• 60 grams (4 tablespoons) Pisco*
• 10 grams (2 teaspoons) vanilla extract

PROCEDURE

1. Pre-heat oven to 375°F.
2. Place cornstarch, flour, baking powder and salt in a bowl and mix briefly.
3. Add softened butter and mix until just incorporated.
4. Next, add the powdered sugar, vanilla extract, and Pisco; mix until all combined.
5. Portion into 2 equal logs and roll out so the log is 2 inches wide.
6. Wrap in parchment and chill for at least 4 hours before baking.
7. Cut into 1/8-inch slices.
8. Bake for 10 minutes, rotate, then bake for another 10 minutes or until golden brown.
   Remove from parchment when completely cooled.

RUBÉN BLADES • EDDIE PALMIERI SALSA ORCHESTRA
Wednesday, August 15, 2012, 8:00pm
A sizzling evening with two titans of salsa iconic Panamanian singer-actor-politician
Rubén Blades, the “Latin Bruce Springsteen,” and legendary Puerto
Rican pianist Eddie Palmieri and his fiery Salsa Orchestra.
[for tickets]

DUDAMEL CONDUCTS COPLAND
Thursday, August 16, 2012, 8:00pm
The program includes Copland’s Symphony No. 3, Ginastera’s Piano Concerto No. 1
and Estévez’ Melodia en el llano. Just as Copland captured the wide-open plains
of the U.S., Ginastera (who studied with Copland) fashioned a style that reflects the gaucho
in the pampas of Argentina; both epitomize music of the Americas.
[for tickets]

JUANES WITH THE HOLLYWOOD BOWL ORCHESTRA
Friday, August 17, 2012, 8:00pm
Saturday, August 18, 2012, 8:00pm
Colombian superstar Juanes has become the leading all-Spanish language music artist in the
world. An electrifying guitarist and gifted songwriter, the 17-time Latin Grammy winner has
made a global impact with his blend of rock en español and traditional Latin American
rhythms, as well as with his commitment to social change through music.
[for FRIDAY tickets]
[for SATURDAY tickets]

DUDAMEL & DOMINGO!
Sunday, August 19, 2012, 7:30pm
The world’s greatest tenor joins Gustavo Dudamel for the first time in concert for
an unforgettable evening of Latin songs and operatic arias.
[for tickets]