All I can say is, Crystal Torres called it. In December of 2012 I met her in her hotel room before my very first rehearsal with Beyonce and the rest of the band. We were catching up and she looked at me and said, “Adison, this is going to be a really good year for you. I’m excited for you”. She called it. This year has been UNBELIEVABLE! For all I knew, I’d still be at Juilliard right now finishing my master’s degree.. But instead.. I’ve traveled the world many times over playing the saxophone with the biggest pop star in the world.. Beyonce and the Mrs Carter Show..
I brought in the New Year with her last year at the Wynn in Las Vegas, then we played the Super Bowl..
I’ve traveled to so many places, that I’ve never even dreamt of going to..
I met with friends old and new around the world, from Australia to Warsaw, Poland..
I’ve played for 50k people or more for 110 nights..
I’ve become part of a whole entire new family..
I started Adi’s Jazz Kitchen!
And filmed my cooking show with some of my favorite people/ musicians..
Oh and also! I am able to start my discography with this one..
Thank you to everyone who has supported and pushed me through one of the craziest years of my life. I am so grateful for your love.
I am so thankful and blessed. SO blessed.
I look forward to even more in 2014! I wish you and yours a happy and healthy New Year!
We’re in the kitchen at Christmastime with pianist, composer, food lover, overall bmf, Kris Bowers! On this episode we make:
- Herb Roasted Chicken
- Israeli Cous Cous with lemon and rosemary
- Spiced hot chocolate
Let’s not forget a special guest appearance from AdiClaus and a musical performance from Kris and I to you!
You can check out more Kris Bowers at:
MERRY CHRISTMAS and HAPPY HOLIDAYS EVERYONE!!!!
Sweet Potato French Fries
- Sweet potatoes cut into wedges (the smaller they are the quicker they cook)
- Garlic Powder
- Extra Virgin Olive Oil
Preheat oven to 450 degrees F. Line baking sheets with foil. Toss sweet potato with generous amounts of salt, pepper, garlic powder, and enough olive oil to lightly coat the potatoes. Spread them out evenly amongst the baking sheet. Bake for 15-20 minutes or more depending on the size of the pieces.
Salmon Sandwiches with a garlicky herb aioli
For the aioli:
- 1 egg yolk
- pinch salt
- 1/2 tsp water
- 2 cloves garlic made into a paste
- 1/2 cup canola oil and 1/2 cup extra virgin olive oil combined
- 1 tbsp fresh thyme
- 1 tbsp fresh basil
- squeeze of lemon
Whisk together yolk, salt, and water in a medium sized bowl. Add garlic. Line a pot slightly bigger than the bowl with a towel so your whisking bowl stays put, or have someone hold the bowl. Slowly whisk in oil mixture. A squeeze bottle is ideal for this, if not a cup with a spout. Continue whisking while mixture emulsifies. If mixture breaks you can start over and pour in the previous mixture. Continue pouring oil and whisking until it reaches desired consistency. Season accordingly. If aioli is too thick, you can add water to thin it out. Add a tbsp full of thyme, a tbsp full of chopped basil, and fresh lemon juice.
For the salmon:
- 2 lbs salmon cut into fillets
- Extra virgin olive oil
- 6 challah buns (or your favorite kind of bun/roll)
- 3 plum tomatoes sliced
- 1 head Boston lettuce
- 3 roasted shallots (roasted with the sweet potato french fries)
Preheat oven to 450 degrees F. On baking sheets season fillets with salt, pepper, and a little olive oil. Bake salmon for 12-15 minutes until they are cooked through. 5 minutes before you take out the salmon toast the buns in the oven. Take everything out of the oven and construct your salmon sandwiches!
You can improvise:
- adding different fresh herbs to the aioli
- adding different herbs/spices to sweet potato fries like rosemary
- Dressing the sandwiches with your favorite toppings
- 3 ripe avocados
- 2 roma tomatoes deseeded and chopped
- 1/2 red onion finely chopped
- 2 limes squeezed
- handful of cilantro chopped
- 1 tbsp paprika
- 1/2 tbsp chili powder
- 1/2 tbsp cumin
- pinch of cayenne
- salt/pepper to taste
Mash up with a fork until you reach desired consistency.
Thanks for watching the very first episode of Adi’s Jazz Kitchen! I will be writing from the road, so stay tuned. See you soon South America!
Sofrito and rice
Yield: serves 2
What you need:
- 1 red bell pepper
- 1 green bell pepper
- 8 aji dulce peppers (can be found in Latin food markets)
- 4 roma tomatoes
- 2 medium yellow onions
- 3 cloves of garlic
- handful cilantro
- handful culantro (recao) (can be found in Latin food markets)
- pinch salt/pepper
- extra virgin olive oil to drizzle into food processor
For the rice:
- Box of yellow rice (follow directions)
In a food processor, process all ingredients until you reach a chunky consistency. In a stock pot sautee 1 1/2 cups of sofrito for 1-2 minutes over medium heat. Add rice and cook according to directions.
Stay tuned for part 3!!
Yield: 4 servings
What you need:
- 1 lb fresh grouper (or monkfish, or red snapper) cut into bite size pieces
- 2 limes squeezed
- 1 grapefruit squeezed
- 1/2 cup orange juice
- 1 serrano pepper deseeded and finely chopped
- 1/2 red onion chopped
- 1 handful cilantro chopped
- pinch salt/pepper
- pinch of sugar
- 1 mango diced
- 2 avocados diced
- tortilla chips for serving
Combine all of the ingredients except for mango and avocado. Marinate in refrigerator for 3-4 hours, until all of the fish has turned opaque white. After marination, add mango and avocado.
- Try a different kind of fish
- Use different citrus juices, like lemon
- try different herbs or seasonings
Be sure to stay tuned for Part 2 and Part 3!!!