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PRESENTS THIS WEEK’S RECIPES:

• KALE, ROASTED BEET, WATERMELON SALAD WITH SMOKED GOAT CHEESE, TOASTED ALMONDS AND ORANGE VINAIGRETTE
• GRILLED SKIRT STEAK IN LETTUCE LEAVES WITH A SOY-GINGER DIPPING SAUCE
• PANNA COTTA WITH RASPBERRY COULIS

KALE, ROASTED BEET, WATERMELON SALAD WITH SMOKED GOAT CHEESE, TOASTED ALMONDS AND ORANGE VINAIGRETTE

Serves 8

VINAIGRETTE

INGREDIENTS

• 1 small orange, cut in half
• Orange juice to cover (about 1 cup)
• 1 shallot, diced
• 1 tablespoon whole grain mustard
• 1 tablespoon honey
• 1/4 cup sherry vinegar
• 1/2 cup olive oil

PROCEDURE

1. Heat a small sauce pan to medium, add the orange cut side-down and allow to caramelize until golden.
2. Add the juice and reduce to a syrup-like consistency and cool to room temperature.
3. Once cooled, add all except the oil to a blender and purée until smooth; then drizzle in the oil and adjust the seasoning.

SALAD

INGREDIENTS

1. 2 bunches young kale (or cavolo nero) washed and torn into bite-sized pieces
2. 2 bunches mixed baby beets, roasted and quartered
3. 1 petite seedless watermelon (approximately 1 cup cut into 3/4-inch dice), tossed in Pickled Jalapeño Brine (See Recipe Below)
4. 1/4 cup toasted almonds
5. 1/4 cup smoked goat cheese

PROCEDURE

1. In a large bowl place all ingredients except the goat cheese, drizzle in desired amount of vinaigrette and gently toss.
2. Adjust the seasoning with salt and pepper, divide into 8 salad bowls, garnish with the smoked goat cheese and serve.

PICKLED JALAPEÑO BRINE

INGREDIENTS

1. 4 cups white distilled vinegar
2. 1 garlic clove
3. 1 bay leave
4. Pinch of salt
5. Sprig of thyme
6. 1/4 jalapeño, sliced and pitted

PROCEDURE

1. Combine all first five ingredients in a sauce pan, bring to a boil.
2. Add in jalapeño.

GRILLED SKIRT STEAK IN LETTUCE LEAVES WITH A SOY-GINGER DIPPING SAUCE

Serves 8

INGREDIENTS

• 1 package bamboo skewers
• 3 pounds skirt steak, cleaned and trimmed of fat
• 1 cup soy sauce, divided
• Juice of four limes, divided
• 6 ounces pineapple juice (1 can)
• 1 small onion, sliced
• 2 tablespoons fresh ginger, peeled and chopped
• 1 teaspoon diced garlic
• 2 tablespoons palm sugar
• 1/2 cup rice vinegar
• 1 bunch scallions, chopped
• 3 heads butter lettuce
• 4 sprigs Thai basil, plus additional for garnish
• 4 sprigs cilantro, plus additional for garnish
• Salt and pepper, to taste

PROCEDURE

1. Soak the skewers in water for 20 minutes.
2. Trim any visible fat from the skirt steak. Then, cutting on the bias, slice against the grain into three-inch strips and set aside in plastic container.
3. For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of two limes, the pineapple juice, and the sliced onion.
4. Mix well, season with salt and pepper, and pour over the beef.
5. Allow this to marinate in the refrigerator for one hour. Then, remove the beef and skewer the slices onto the pre-soaked bamboo skewers.
6. For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, juice of two limes, ginger, palm sugar, vinegar, and scallions.
7. Light the grill or preheat the oven to 375°F.
8. To serve, grill or bake the skewers to desired doneness.
9. Lay out the butter lettuce leaves on a platter, then add a few basil and cilantro leaves to each.
10. Place the skewers of beef on the leaves.
11. Enjoy with the dipping sauce.

PANNA COTTA WITH RASPBERRY COULIS

Serves 8

INGREDIENTS

• 2 sheets gelatin
• 2 cups heavy cream
• 10 tablespoons half-and-half
• 6 tablespoons vanilla sugar or granulated sugar
• 1/2 cup sweetened condensed milk
• 1 vanilla bean, split
• 1/4 teaspoon vanilla extract
• 1/2 pint raspberries

PROCEDURE

1. Soften the gelatin in four cups of ice water and set aside.
2. In a medium sauce pan over medium heat, bring the cream and half-and-half to a boil. Whisk in the sugar, condensed milk, vanilla bean, and vanilla extract. Once the sugar has dissolved, stir in the softened gelatin and allow it to dissolve. Strain the mixture through a fine mesh sieve.
3. Pour the strained mixture into eight 3-ounce disposable, aluminum ramekins and refrigerate overnight.
4. For the coulis, simmer the raspberries in 1-1/2 tablespoons of water for 10 minutes. Adjust the seasoning with a bit of sugar if needed. Purée the berries in a blender, strain, and set aside to cool.
5. Once ready to serve, drizzle the coulis over each panna cotta.

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

ITZHAK PERLMAN: ETERNAL ECHOES

Tuesday, August 20 at 8:00pm

The melding of Perlman’s soulful tone and virtuosic technique with Cantor Helfgot’s tenor brings to life a program of beloved Jewish liturgical and traditional works in arrangements for chamber orchestra and klezmer musicians.

[for tickets]

BUDDY GUY &8226; FUNKY METERS

Wednesday, August 21 at 8:00pm

A pioneer of the Chicago blues sound, #30 on Rolling Stone’s list of the “100 Greatest Guitarists of All Time,” a six-time Grammy-winner and recent Kennedy Center Honoree, Buddy Guy makes a welcome return with his searing guitar work and signature vocals. Tapping into the roots of super-group The Meters, the Funky Meters blend funk, blues and dance grooves with a New Orleans vibe.

[for tickets]

MAGNIFICENT MENDELSSOHN

Thursday, August 22 at 8:00pm

MENDELSSOHN: Hebrides Overture

MENDELSSOHN: Violin Concerto

MENDELSSOHN: Symphony No. 3, “Scottish”

Exuberant young violinist Ray Chen performs the evergreen Concerto that Mendelsssohn wrote for Ferdinand David, his concertmaster at the Leipzig Gewandhaus Orchestra.

[for tickets]

KRISTIN CHENOWETH

Friday, August 23 at 8:00pm

Saturday, August 24 at 8:00pm

Emmy- and Tony-winning actress and recording artist Kristin Chenoweth returns to the Hollywood Bowl with her first solo show, featuring the preeminent Los Angeles Philharmonic for a very special evening of music and more. The uniquely talented and acclaimed star will perform from her Broadway, television and film successes (Wicked, Glee, Les Misérables), as well as some personal favorites, time-honored greats and entertaining surprises. A grand evening for the entire family; with fireworks both nights.

[for FRIDAY tickets]

[for SATURDAY tickets]

GOAT RODEO

Sunday, August 25 at 7:00pm

An astounding group of virtuosos — Yo-Yo Ma on cello, Chris Thile on mandolin, Edgar Meyer on bass and Stuart Duncan on fiddle — expands musical horizons from high-spirited Celtic and bluegrass stylings to jazzy improvisations and beyond.

[for tickets]

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