SUSANfeniger

“Summer means great produce, warm nights, and of course the Hollywood Bowl! I love packing a picnic and heading to the Bowl with my gal.”

—Susan Feniger

For more information visit:

eatatstreet.com

bordergrill.com

[+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES:

• SPICED MILLET PUFFS
• TATSUTAGE FRIED CHICKEN WITH SPICY MAYO DIPPING SAUCE
• COCONUT CURRY CARAMEL CORN

SPICED MILLET PUFFS

Makes 70 mini-puffs

INGREDIENTS

• 1 ounce unsalted butter
• 5 ounces mini-marshmallows
• 1 tablespoon whole cumin seeds
• 1 teaspoon whole fennel seeds
• 1 teaspoon black mustard seeds
• 1/4 teaspoon cayenne chile powder
• 1/4 teaspoon ground turmeric
• 1/2 cup dried currants or raisins
• 1/2 teaspoon kosher salt
• 1 teaspoon chopped curry leaf (optional)
• 3 cups puffed millet

PROCEDURE

1. Place the butter in a large skillet or shallow saucepot, and cook over medium heat until frothy.
2. Add the marshmallows. As they start to melt, push and stir with a rubber spatula so that it doesn’t burn on the bottom of the pan. You can lower the heat slightly if you need to.
3. When the marshmallows are halfway melted, add the cumin seed, fennel seed, black mustard seeds, cayenne, ground turmeric, dried currants or raisins, salt and curry leaf. Stir well so that the spices toast and mix with the marshmallow.
4. Add the millet, turn off heat, and stir until all of the millet is mixed and evenly coated in the spiced marshmallow mix.
5. Pour the mixture out into a bowl.
6. Immediately start rolling into very small balls, about the size of a quarter. If you find that the mixture is sticking to your hands too much, you can dampen them slightly with cold water to make the mixture easier to work with.
7. Place the balls in a bowl and serve immediately. They can also be stored in an airtight container for up to 2 days.

TATSUTAGE FRIED CHICKEN WITH SPICY MAYO DIPPING SAUCE

Serves 6

INGREDIENTS

• 1/2 cup sake
• 6 tablespoons light soy sauce
• 1/4 cup finely chopped garlic (from about 10 cloves)
• 1/4 cup finely chopped ginger (from a 4-inch piece)
• 1/4 cup mirin (sweet rice wine)
• 6 boneless, skinless chicken thighs
• Peanut oil, for frying
• 2-1/2 cups all-purpose flour, divided
• 1/2 cup rice flour
• 1 tablespoon nori furikake, plus more for garnish (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1-3/4 cups club soda or sparkling water
• 1 egg, lightly beaten
• 1/2 cup Kewpie mayonnaise
• 1-1/2 tablespoons yuzu kosho
• 1/2 teaspoon lemon juice

PROCEDURE

For the chicken:

2. In a wide, shallow dish, whisk together sake, soy sauce, garlic, ginger, and mirin. Add chicken, cover and refrigerate, turning occasionally, 6 to 8 hours. (You can also marinate overnight.)
3. Preheat oven to 350°F. Remove chicken, pat dry, and roast on a greased baking sheet, flipping once, until just cooked through (about 20 minutes). Let cool.
4. Pour oil into a large pot to reach a depth of 2 inches and heat over medium-high until oil registers 350°F on a thermometer.
5. Meanwhile, put 1 cup all-purpose flour into a wide, shallow dish. In a large bowl, whisk together remaining 1-1/2 cups all-purpose flour, rice flour, furikake, salt, and baking soda. Add club soda and beaten egg; whisk to make a batter.
6. Dredge half the chicken pieces in flour, then dip in batter, shaking off any excess. Carefully drop chicken into oil and fry, turning once, until golden brown (4 to 5 minutes), then transfer to a paper-towel-lined plate to drain. Repeat with remaining chicken.
7. Garnish with furikake and serve hot. Serve with dipping sauce (recipe follows).

For the sauce:

2. Mix together the Kewpie mayonnaise, yuzu kosho and lemon juice.

COCONUT CURRY CARAMEL CORN

Serves 8-10

INGREDIENTS

• 1-1/2 cups shredded unsweetened coconut
• 2 cups unsalted peanuts
• 2 tablespoons canned coconut milk, well-shaken
• 2 cups plus 2 tablespoons packed dark brown sugar, divided
• 1 tablespoon chopped fresh makrut (kaffir) lime leaves (about 10 leaves) or grated lime zest
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon cayenne pepper, divided (optional)
• Nonstick cooking spray
• 18 cups popped popcorn (from about 3/4 cup kernels)
• 3 tablespoons chopped fresh curry leaves (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg or mace (optional)
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cinnamon
• 2 sticks unsalted butter
• 1/2 cup light corn syrup

PROCEDURE

1. Preheat the oven to 250°F. Spread the shredded coconut on a rimmed baking sheet and place it in the oven and cook, stirring once or twice, until the coconut is toasted and golden, about 8 minutes. Set aside to cool.
2. While the coconut toasts and cools, make the candied peanuts: In a small bowl, combine the peanuts, coconut milk, 2 tablespoons of the brown sugar, makrut lime leaves, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne pepper (if using). Transfer to a medium nonstick skillet set over high heat and cook, without stirring, until the nuts start to brown, about 2 minutes. Stir and continue to cook, stirring occasionally, until the peanuts are completely browned, about 5 minutes longer. (The pan may smoke slightly; this is okay.)
3. Transfer the mixture to a large plate and set aside to cool. When cool, use your fingers to break the mixture into smaller pieces.
4. Make the caramel corn: Spray an extra-large mixing bowl (don’t use plastic), rubber spatula, wooden spoon and 2 rimmed baking sheets with nonstick pan spray. Place the popcorn, candied peanuts and toasted coconut in the sprayed bowl.
5. In a small bowl, stir together the remaining 1-1/2 teaspoons of salt, curry leaves (if using), cumin seeds, mustard seeds, turmeric, baking soda, nutmeg, paprika, remaining 1/4 teaspoon of cayenne (if using) and cinnamon, then set aside.
6. In a medium saucepan set over medium-high heat, melt the butter with the remaining 2 cups brown sugar and the corn syrup. Stir occasionally with the greased rubber spatula until the butter is completely melted, then stir constantly until the bubbles in the mixture are thick and the caramel registers 255°F on a candy thermometer (about 7 minutes). Remove from the heat and quickly stir in the spices and curry leaves.
7. Immediately pour the spiced caramel over the popcorn mixture, stirring with the greased wooden spoon until all of the popcorn is evenly coated.
8. Divide the mixture between the two baking sheets and spread each into an even layer. Bake 1 hour, stirring every 20 minutes to keep from burning.
9. Remove from the oven and cool to room temperature. Once cool, serve or pack into airtight bags. The caramel corn will remain fresh for up to 4 days.

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

BEETHOVEN’S THIRD CONCERTO

Tuesday, September 3 at 8:00pm

MOZART: Così fan tutte Mozart: Così fan tutte Overture Program Notes

MOZART: Sinfonia Concertante in E-flat for Violin and Viola, K. 364 Mozart: Sinfonia Concertante Program Notes

BEETHOVEN: Contradances

BEETHOVEN: Symphony No. 1

The chronological distance makes it hard for us to hear how revolutionary Beethoven’s First Symphony was, but its rambunctious joy is still irresistible. It is not a youthful work—Beethoven was nearly 30 when he wrote it—but it is a radical statement of artistic identity, a symphonic calling card that honored the past while plunging boldly forward to a fresh, new style. [for tickets]

MUSIC BY GLASS—DANCE BY DIAVOLO

Thursday, September 5 at 8:00pm

L.A.’s own Diavolo is known for its inventive physical structures and patterned acrobatics, a perfect match for the phase-shifting energies of Philip Glass’ Symphony No. 3. Fluid Infinities will be the company’s third piece created especially for the Hollywood Bowl.

[for tickets]

BLUE MAN GROUP

Friday, September 6 at 8:00pm

Saturday, September 7 at 8:00pm

Experience the joy, creativity, mystery and art of the internationally renowned entertainment phenomenon. The unique and dynamic partnership of Blue Man Group with orchestra will present a special blend of music, comedy, and theatrics, which will be sure to delight and inspire.

[for FRIDAY tickets]

[for SATURDAY tickets]

ABBA FEST

Sunday, September 8 at 7:00pm

Dance and sing under the stars with the best ABBA tribute band in the world: Waterloo, direct from Sweden! Become a “Dancing Queen” for the night and sing along to all the Abbatastic hits, including “Mamma Mia,” “S.O.S,” “Money, Money, Money,” “The Winner Takes It All” and more.

[for tickets]

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