JOHN-CARLOS kuramoto This week at the Hollywood Bowl, comedian and accomplished instrumentalist Steve Martin performs with bluegrass band Steep Canyon Rangers. It’s hard to forget Martin, in his 1991 breakout film L.A. Story, lovingly poking fun at California Cuisine at a restaurant. He could easily have been sitting at Michael’s Santa Monica, a California Cuisine landmark, so our featured chef this week is Michael’s own John-Carlos Kuramoto.“Music and food are one in the same. Food requires harmony, as much as music does.” —John-Carlos Kuramoto For more information visit: michaelssantamonica.com [+click here] for our weekend entertainment guide

PRESENTS THIS WEEK’S RECIPES:FUJI APPLE AND CAVALO NERO SALAD WITH TOASTED PEPITAS, POMEGRANATE, PARMIGIANO, AND LEMON VINAIGRETTE CHILLED WHITE CORN SOUP WITH PARMIGIANO, LIME MAYO, CHILE SALT, AND SAUTÉED CORN TUNA POKE WITH PINENUTS, CILANTRO, JALEPEÑO, APPLE AND GINGER-SOY STRAWBERRY SHORTCAKE WITH CRÈME FRAÎCHE AND MEYER LEMON SYRUP   FUJI APPLE AND CAVALO NERO SALAD WITH TOASTED PEPITAS, POMEGRANATE, PARMIGIANO, AND LEMON VINAIGRETTE Serves 6 INGREDIENTS 6 bunches cavalo nero (also known as black Tuscan kale) 3 pomegranates (seeds only) 3 Fuji apples (cut into 1/4-inch lengthwise slices) 2 cups pepitas (pumpkin seeds) Parmigiano-Reggiano (Grana Padana or Manchego can be substituted) 4 lemons (juice only) 3 tablespoons Dijon mustard 3 cups grapeseed oil Kosher salt Freshly ground black pepper PROCEDURE Preheat the oven to 400°F. In a mixing bowl, toss the pepitas with 3 tablespoons of grapeseed oil and a good pinch of salt and a couple good cracks of pepper. Spread evenly on a baking sheet and place in the oven for 5 minutes. Let cool and reserve. For the Kale: Hold onto the bottom stem with one hand, meanwhile hold onto the greens of the kale in another. Using a swiping motion, pull each opposite directions to cleanly remove the greens from the stem. Discard the stems. Wash the greens thoroughly. Stack the greens a bunch at a time and cut widthwise about 1/2-inch thick. Reserve. Making the Lemon Vinaigrette: Place the lemon juice and Dijon mustard in a mixing bowl. Have the remaining grapeseed oil either in a squeeze bottle or a container that you control the speed of pouring. With a whisk, very slowly, incorporate the oil into the lemon juice mixture, a few drops at a time. Slowly add more oil until the mixture has thickened and all the oil is mixed in. Season with about 2 tablespoons of salt and 1 tablespoon of pepper. To assemble the salad, add all of the ingredients and mix. CHEF’S NOTE: This salad should be mixed and seasoned an hour ahead of time so the acid can break down the kale and the flavors can settle.

CHILLED WHITE CORN SOUP WITH PARMIGIANO, LIME MAYO, CHILE SALT, AND SAUTÉED CORN

Serves 6

INGREDIENTS

• 16 ears white corn, husks removed
• 1 bunch cilantro
• 1/2 gallon water
• 1 cup mayonnaise
• 4 limes, juice only
• 1/4 inch fresh Parmigiano-Reggiano, coarsely grated (Grana Padano is a good substitute)
• Kosher salt
• 1/2 cup Arbol chiles, or any small dried chiles (about 5 chiles)

PROCEDURE

Make the Soup:

1. Remove all the corn from the cobs. Reserve the cobs. Reserve 2 cups of corn. Add all
   cobs to a large pot. Cover with water and add 1 bunch of cilantro. Bring to a boil,
   and then slowly simmer on low heat for 45 minutes.
2. Remove and discard the cobs. Add the corn, except for 2 cups, to the stock. Bring to
   a boil and then slowly simmer on medium-low heat for 1 hour. Have a blender, fine-mesh
   strainer, and a slotted spoon ready.
3. Add the corn, working in batches, to the blender. Add 1/2 cup stock to the blender at
   a time. Be careful not to add too much stock or else the soup will be too thin.
4. Add salt to taste. When all the soup is blended, strain through a fine-mesh strainer and reserve.
5. Place in refrigerator.

Make the Lime Mayo:

1. Add mayonnaise into a bowl. Whisk in the lime juice.
2. To make the chile salt, roast the Arbol chiles in a toaster or oven at 400°F for
   6 minutes. You can also toast the chiles in a pan without oil. When chiles are toasted and
   fragrant, add to a blender with 2 cups kosher salt. Be careful not to inhale the chile salt
   when blending. You can also buy ground chiles and mix with the salt. Use the same proportions.
3. To assemble, add soup to the bowl. Garnish with a dollop of lime mayo, a sprinkle of
   Parmigiano and chile salt.

TUNA POKE WITH PINENUTS, CILANTRO, JALEPEÑO, APPLE AND GINGER-SOY

Serves 6

INGREDIENTS

• 3 pounds ahi tuna, or albacore tuna (preferably sushi grade, but not necessary)
• 1 cup pinenuts, toasted
• 1 cup cilantro, picked from the stem and left whole
• 1 cup Granny Smith apple, peeled and chopped fine
• 2 cups Ginger-Soy Dressing
  For Ginger-Soy Dressing:
• 1-1/2 cups low sodium soy sauce
• 1/2 cup sesame oil
• 1/2 extra virgin olive oil
• 1 small pinch wasabi powder, or regular wasabi to taste (do not use fresh wasabi)
• 1 jalapeño (preferably red), peeled, deveined and minced

PROCEDURE

1. To Cut the Tuna: If skin-on, remove the skin by turning the knife at a slight angle
   holding the tuna meat in place and running the knife along the skin. Discard the skin.
   Remove any pieces of the tuna that has sinew, or tough white streaks. With a spoon,
   you can easily remove the meat by using a scraping motion. Cut the tuna into very small cubes.
2. To Make the Ginger-Soy Dressing: Add all ingredients to a mixing bowl and whisk together.
   The soy will sink to the bottom, so you will need to mix right before dressing the tuna.
3. To Serve: Incorporate all ingredients and mix. It is best to let the tuna marinate for
   at least 2 hours. The tuna must be kept on ice. Serve with crostini or crackers.

STRAWBERRY SHORTCAKE WITH CRÈME FRAÎCHE AND MEYER LEMON SYRUP

Serves 6

INGREDIENTS

For Biscuits:

• 227 grams (1 cup) all-purpose flour
• 129 grams (1/2 cup) buttermilk
• 20 grams (1-1/3 tablespoons) sugar
• 10 grams (2/3 tablespoons) baking soda
• 50 grams (3-1/3 tablespoons) butter
• 1 egg
• 28 grams (2 tablespoons) ice cold water

Other Ingredients:

• 1/2 pound strawberries, cut into quarters
• 1 cup Meyer lemon, juice and zest
• 1/2 cup sugar
• 1/2 cup water
• 2 cups crème fraîche

PROCEDURE

To Make the Biscuits:

1. Combine the flour, baking powder, and sugar.
2. In a separate bowl combine the buttermilk, eggs, and water.
3. In a mixer or with your hands combine the flour mixture with the milk mixture. When
   most ingredients are incorporated, add the butter. Mix leaving chunks of butter in the dough.
4. On a table top, dust the surface with flour. Put the biscuit dough on the floured surface.
   Cover lightly with flour. With a rolling pin, roll the biscuits to 1/2-inch thickness.
   With a knife, cut the biscuits into squares about 3” x 3”.
5. Brush the biscuits with a mixture of 1 egg and 1/2 cup of milk. Place onto a baking
   sheet that has been liberally sprayed. Place in a 350°F oven for 10 minutes.

To Make the Syrup:

1. Combine lemon juice with sugar and water.
2. Place in a saucepan and bring to a boil.
3. Let cool.

ASSEMBLY

1. Cut the biscuits in half widthwise.
2. Toss the strawberries in the syrup.
3. Place a dollop of crème fraîche on the biscuit, then cover with the strawberries.

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

LEASE EVENT: PHISH

Monday, August 5 at 7:00pm

[for tickets]

GRIMAUD PLAYS BRAHMS

Tuesday, August 6 at 8:00pm

Thursday, August 8 at 8:00pm

Stellar French pianist Hélène Grimaud brings her brilliant playing to Brahms’ monumental First Piano Concerto.

[for TUESDAY tickets]

[for THURSDAY tickets]

STEVE MARTIN • PRESERVATION HALL JAZZ BAND • MADELEINE PEYROUX

Wednesday, August 7 at 8:00pm

Iconic comedian and accomplished instrumentalist Steve Martin brings his love of bluegrass and the banjo for a humorous and spirited set with the Steep Canyon Rangers and special guest Edie Brickell. New Orleans’ Pres Hall play vintage jazz and Peyroux opens with
her Billie Holiday-tinged vocals and poetic, eclectic repertoire.

[for tickets]

AN EVENING WITH WILLIE NELSON & FAMILY • LYLE LOVETT & HIS LARGE BAND

Friday, August 9 at 8:00pm

Saturday, August 10 at 8:00pm

Country music star, activist, songwriter American music legend, and ten-time Grammy-winner Willie Nelson is one of the world’s most famous troubadours and a unique interpreter of the Great American Songbook. With hits such as “Crazy” (made famous by Patsy
Cline) and “Georgia on My Mind,” Nelson returns with his sly humor and winsome vocals to share the stage with the Hollywood Bowl Orchestra. American singer/songwriter and witty lyricist Lyle Lovett and His Large Band open the show.

[for FRIDAY tickets]

[for SATURDAY tickets]

DUDAMEL CONDUCTS VERDI’S AIDA

Sunday, August 11 at 7:30pm

Gustavo Dudamel brings Verdi’s beloved story of ill-fated lovers in ancient Egypt to the Bowl with a larger-than-life performance by the LA Phil, an internationally renowned cast and the L.A. Master Chorale.

[for tickets]

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