Chicken and Indie-Rock go to Africa...

Chicken.

We eat it & cook it all the time. On salads, in casseroles, between toast, slathered in BBQ sauce, as a hot dog, on a bun, grilled on the George Foreman, fried up with mashed potatoes on the side...and I could go on.

Lots of us love chicken. Why? It’s inexpensive, versatile, and healthy (unless fried or dipped in bleu cheese dressing)… it’s just a good thing to eat (please no PETA attacks).

Indie-Rock.

We (well, if you are sort of like me) listen to it and watch it all the time. Weezer, Death Cab, Of Montreal, Rilo Kiley, Airborne Toxic Event, Yeah Yeah Yeahs, Jets Overhead, Arcade Fire, Band of Horses, Spoon, The New Pornographers, Ra Ra Riot, the Dirty Projectors, Vampire Weekend… and I could go on.

Lots of us love indie-rock. Why? It’s a bit grassroots-ish, against “The Man”, geeky at times, it can melancholy in a good way… it’s just a good thing to listen to (please no “your music is whiny” attacks).

This week chicken and indie-rock are going African exotic - Coriander, tumeric, cumin, golden raisins, couscous… paired with conga drums and Soukous (African dance music)…

And thus African Tagine-Style Chicken and Vampire Weekend… it’s just good all around.

Describing their genre as “Upper West Side Soweto”, Vampire Weekend’s music is a fusion of indie-rock and African beats… very danceable, very fun, and a bit more exotic than your everyday sound. The boys of Vampire Weekend utilize dance rhythms from Congo (DRC) to create an aesthetic connection between their preppy Ivy League backgrounds (they met while studying at Columbia) and native African culture. On the below playlist, check out CAPE COD KWASSA KWASSA, the fourth single off their self-entitled album released in January 2008 by XL Recordings. 

And continuing the African-world beats theme, the band released its second album “Contra” in January 2010. I have been in love with this album for a good 6+ months. The first track HORCHATA makes me want to actually drink Horchata (a sweet chilled Mexican drink) in December. Moving on to COUSINS – the line “Me and my cousins and you and your cousins, it’s a line that’s always running” reminds me of my 28 first cousins (and can’t even count how many second cousins) back in Lebanon. And the second single GIVING UP THE GUN is just a rad close to the album tying off the track-listing with clean African sounds.

Now for our tasty North African Tagine-Style chicken dish. I don’t own a Tagine (but would like to one day, Santa) so this dish is just cooked on the stove but tastes like its been simmering away in clay Tagine for hours. I served this up for Celeste and Blake and then for my family and it was a crowd-pleaser (and I can tell when people are humoring my cooking – they weren’t).

So here we go: North African Tagine-Style Chicken (Serves 4)

Here is what you need:
-2 tablespoons extra-virgin olive oil – about 2 turns of the pan
-4 cloves garlic (smashed up – I mash them up in a mortar with a pestle - in Arabic – a garlic smasher)
-1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
- Coarse salt and coarse pepper
- 1 large yellow skinned onion, sliced into strips
- 10 pitted prunes, coarsely chopped
- 1-ounce box or 1/4 cup golden raisins (a handful)
- 2 cups chicken stock

Spice blend (mix these up in a small bowl)
- 1 1/2 teaspoons ground cumin (lovely spice for Middle Eastern, Latin, Indian, and African cooking)
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon tumeric (also found in currys which gives that nice yellowish color)
- 1/8 teaspoon cinnamon, a couple pinches (secret sweetness)

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken liberally with salt and pepper. Scatter chicken around the pan in an even layer and scatter the spice blend on top evenly over the chicken. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Cover and reduce to moderate heat. Cook 7 or 8 minutes until the prunes and raisins plump up, remove the lid and stir. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to your taste.  Garnish with anything green available (cilantro, scallions...).  In addition to prunes and raisins, you could also add pomegranate seeds. 

I served this with couscous on the side, but took the easy route by buying a box of couscous and just adding liquid, per the directions. I also added some raisins to pick up the flavor in the chicken.  This goes great with a fruity red wine, but if you are not in the mood for wine, this is also nice with TJs Sparkling Pomegranate Juice.

So there it is - Our basic staples of Chicken and Indie-rock with some African flare. Hope you enjoy it!

Alright friends – I am out to prep – tonight I am seeing Vampire Weekend at the Bowl with Taleen and I am excited to dance it up African style. Hugs and Kisses!

Recipe adapted from Rachael Ray.

Pink Martini at the Hollywood Bowl

After a 2 hour drive from OC, a hefty walk from my car, and on only 4 hours sleep, I expected to need intravenous Diet Coke to keep alert...

It turns out watching Pink Martini was all the pick-me-up I needed. I was transfixed.

Prior to the show this past Sunday, I knew very little about Pink Martini and now am a newbie fan. Thanks to Anna for bringing me out.  For those who have not heard of them, Pink Martini is a 12 piece band from Portland, Oregon that was formed in 1994 by band leader and pianist, Thomas Lauderdale.  Pink Martini's repertoire is diverse, multi-cultural,  and romantic. Lead vocalist and "Diva Next Door", China Forbes harmoniously transitions from Spanish, to French, to old school American classics with ease, charm, and wit.  Thomas describes the band's sound as "music of the world without being world music. If the United Nations had a house band in 1962 hopefully Pink Martini would be that band."  

The below Letterman clip features the elegant China Forbes singing "Hey Eugene" an original tune which she sang last Sunday (no good YouTube clip for this rad song).  Enjoy!


Pink Martini is known also for bringing along unexpected, but incredible special guests.  Sunday night was no exception - Rufus Wainwright, Jane Powell and the original cast of Sesame Street came along for the ride.  Watching the Sesame Street cast sing "Mahna Mahna" and "Rubber Ducky" among other Sesame Street classics was awesome.  Heidi, Anna, and I happily sang along.

The multi-talented Rufus Wainwright performed with China a rousing duet of "Come On Get Happy" (popularized by Barbara Streisand).  Check out the vibe from Sunday's show below.



But the special guest highlight for me was Jane Powell - 81 years old with a voice that did not sound like it was coming from an octogenarian.  She looked amazing and sounded better- whatever multivitamin and skin treatment she is on - sign me up.  I can't do her justice so better to watch the below video of Jane Powell singing "Too Late Now" from her 1951 film "Royal Wedding" co-starring, Fred Astaire.



I love the Hollywood Bowl and how can anyone not?  The setting is breathtaking, there are no bad seats, its BYOB or (as I like to say BYOC – bring your own cheese), and it’s inexpensive (if you don't mind the "closer to God" seats). Nestled in the Hollywood Hills, the Bowl is a gorgeous and historic background to enjoy music, great friends, and great food.  Pink Martini was the perfect kick-off to my Hollywood Bowl season (I am a little late). My Bowl calendar: African-beats inspired Vampire Weekend on 9/26 (foreshadowing for upcoming post) & an all time favorite for me, Tom Petty and the Heartbreakers on 10/1.

Now food time - When visiting the Bowl you could buy food from Patina, which is good, but packing up a picnic and eating while watching is more fun.  If you have a picnic basket, pull it off the top shelf and let's do it up!  I don't have a pincic basket, so my pick is a TJs reuseable bag.

Everyone knows the traditional noshables packed for a night at the Bowl – all of which can be found at TJs.  Below are my favorites.

First, and foremost – CHEESE! Manchego, Gouda, Havarti, Brie, sharp cheddar... I am getting too excited.

Hummus – I like roasted eggplant flavor spread on crackers or on TJs flatbread

Tapenades – the sun-dried tomato bruschetta is wonderful as is the mixed olive tapenade. Both are great on crackers or flat bread.

Veggies and fruits - grapes, strawberries, sliced cucumbers, baby carrots...

Nuts – Roasted and lightly salted.

Desserts - my pick for Pink Martini was Nutella (hazelnut chocolate spread that is great on crackers or dipped in fruit).

Wine (but don’t forget your bottle opener) and if you are not in the mood for alcohol – TJs makes great sparkling juices - I love sparkling Pomegranate and sparkling blueberry (also great mixed with champagne).

In addition to these little bites, what can we actually prepare beforehand to supplement our noshes? My mama bear always brings pasta to the Bowl... so I will follow-suit (because my mama bear is the best cook ever).

Since the pasta has to be cold, the obvious choice is pasta salad.

So here we go - Hollywood Bowl Pasta Salad

Pasta Salad is fun to make because you can use many different ingredients and measuring is not strictly required.  You just throw in the ingredients and taste it, and continue to adjust until it's just right. 

Here are the ingredients in this Greek style pasta salad pictured above:

1 12 oz package of rainbow colored twirly pasta noodles (fusilli).
Balsamic Vinaigrette Salad Dressing (I like Newmans's Own - and that's Paul Newman - most famous for me for his salad dressings and pasta sauces)
Extra Virgin Olive Oil
Tomatoes (any kind you like - sugar plum, grape, Roma...)
Feta Cheese
Kalamata Olives
Bell Peppers
Salt and Pepper to taste.

All you do is cook the pasta, let it cool down, and then toss in all the other ingredients.  You could also add marinated artichokes, sun dried tomatoes, and cooked shrimp if you like. 

I hope I have convinced you to check out Pink Martini at the Hollywood Bowl next September - and if you go, look around for me and say hello!  We will try each other's pasta salads!

Manic Monday? Not This Monday...

This Monday, September 6, is Labor Day, which means.... NO morning commute, NO blackberries, NO conference calls, and NO emails!  HOORAY!

Marked as our country’s national tribute to its hard-working folks since 1882, Labor Day is a day of rest, relaxation, and good times. And we deserve it – Hell, I think we deserve Labor Month! But, alas, this isn’t France, so we have to make the most out of the ONE recognized day for our hard-earned wrist tendinitis.

Unless you are Paris Hilton or a Kardashian, whether we like it or not... we work.  Many artists have captured the feeling and necessity of the 9 - 5 through song: Sam Cooke's "Chain Gang", John Lennon's "Working Class Hero", Loverboy's "Workin for the Weekend", and Dolly Parton's "Working 9 to 5", just to name a few.  But, Huey Lewis' WORKIN' FOR A LIVIN' is one of my picks for this week. 

Off the 1982 album, "Picture This", the spirit of his ditty, I think, resonates with us working folk no matter your occupation.  Although a simpler time in 1982 when rent was only $200 a month, Huey is right - we all need money to pay off car loans, rents, mortgages, and fun vacations, thus we work for a living.  Check out the Huey Lewis and the News 1982 live performance below... I love Huey's moves, rad harmonica playing, and 80s Brooke Shields' style eyebrows. 



And now for a similar, but ladys' perspective, of what it feels like wake up Monday morning to begin the daily grind - The Bangles, 1986 hit single, MANIC MONDAY.  In perhaps 1987 or 1988, my oldest brother gave me his Bangles record along with his old record player (he upgraded to a cassette player), and I was soooooooooooo excited.  I played that Bangles record on my own record player in my pink bedroom every day.  I felt so grown-up.  Watching the below original Bangles video brought back those memories.   Whatever your life was like in 1986, this video may bring back some memories for you too....


But this Monday will certainly not be a Manic Monday, and many us will not be Workin' for a Livin'.  Rather, Americans all around the country will be celebrating with food, family, friends, and facebook (oh the albums and tagging from the weekend festivities will be plentiful). There will be BBQs, picnics, and plenty of sleeping-in followed by late morning brunches. Popular and yummy LA brunch spots like Taste on Melrose, Toast, Kings Road Café, Jack and Jills, and The Overland Café will be teeming with hungry Los Angelinos waiting for their Bloody Mary and eggs.

But since this is not a Manic Monday and we have a little time, consider leaving those crowded brunch spots behind this week and cook an equally festive and yummy brunch at home for you and your loved ones. 

So here we go – Labor Day Brunch for a relaxing Monday - and the menu is Smoked Salmon Scrambled Eggs,  Roasted Red Potatoes, plus fruit, cheese, bread finished with Mimosas and Bloody Marys.

Smoked Salmon Scrambled Eggs:

Here is what you need:

-4 oz Sliced Smoked Salmon (aka lox – Scottish, Norwegian, Nova Scotian, or Alaskan smoked salmon will all work. A 4 oz. package of Scottish Smoked Salmon won’t cost more than $7 even at Bristol Farms).

- 10 Eggs (rule of thumb is 2 or 3 eggs per person)

-1/3 cup heavy whipping cream

-12 to 15 blades of fresh chives (finely chopped – easy way – snip them with kitchen scissors)

-Salt (I like Kosher salt) and freshly ground black pepper

- Extra virgin olive oil or butter

Here is what you do:

Chop the salmon into small pieces (and save some for garnish). Combine eggs, cream, and half the chopped chives and whisk all together. Heat olive oil or butter over medium heat for about 30 – 45 seconds. Add the egg mixture. Scramble eggs with wooden spoon. Lightly salt and add pepper (be careful not to add too much salt because salmon is already pretty salty). When eggs have come together but remain wet, stir in the chopped salmon.  Serve from warm pan or plate the eggs directly.  Either way, sprinkle the remaining chives and salmon on top to garnish.

Roasted Red Potatoes

Here is what you need:

- 2 pounds small red new potatoes

- 1 tablespoon extra-virgin olive oil

- 2 tablespoons melted butter

-1.5 teaspoons sweet paprika

-1/4 cup parsley leaves, chopped

-Salt and pepper

Here is what you do:

Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. I par-boil the potatoes for about 4 minutes because they can take a long time to cook in the oven, but this is optional.  After par-boiling, drain the potatoes and then spread them evenly on a baking pan. Lightly coat the potatoes with a drizzle of extra virgin olive oil. Place the pan in the oven for about 20 minutes, until the potatoes begin to brown up. Melt butter and add the paprika. When the potatoes are ready to come out of the oven, transfer them to a bowl and season them with salt and pepper. Then pour the butter/paprika mixture over the potatoes to coat evenly. Sprinkle in parsley and toss the whole thing up. Add salt and pepper to your taste, and then serve along side the salmon eggs.

To finish off this Labor Day home brunch, add the following at your leisure: fruit, cheese, and carbs (baguette, Danishes, scones...)

And since there is no work today, let’s add Mimosas or Bloody Marys.

Mimosas are easy: Combine about equal parts Champagne and OJ. 

Bloody Marys: Of course you can use Bloody Mary mix, but this is fun to make and very festive to commemorate our No-Work Monday.

Here is what you need

-1 Bottle (2 quarts) of Tomato Juice or V8

- 8 shots of Vodka (adjust to how much you want to ring in the day off)

- 4 or 5 tablespoons horseradish (depends on how much you like)

- 3 teaspoons of Worcestershire sauce (about 10 dashes)

- 1 tablespoon Hot sauce (adjust per your taste)

- 1 tablespoon celery seeds or celery salt

- Juice of 1 lemon

- 1 Teaspoon course black pepper

- Garnishes: celery, stuffed olives, lemon or lime wedges.

Here is what you do - it's simple!

In a large pitcher, combine all the ingredients and stir them up. Put a few cubes of ice in glasses and pour. Garnish with the celery, olives, and lemon or lime wedges.

No matter what you all do on Labor Day (whether cooking Brunch, BBQing, or laying around catching up on NetFlix), I hope you all rest and soak it up before the J-O-B begins again.