Adi’s Jazz Kitchen Christmas with Kris Bowers Pt 1, 2, 3!

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:

http://www.krisbowersmusic.com

instagram: @bowersmusik

https://www.facebook.com/krisbowersmusic

MERRY CHRISTMAS and HAPPY HOLIDAYS EVERYONE!!!!

 

Life on the road with the Mrs Carter Crew and Beyonce

Just like any other leg to this tour there have been ups and downs.. Mostly ups!  I love being on the road in the US just because of the simple fact that it’s not TOO far away from home, and I still get to use my phone and have internet :D. Plus, this leg is shorter than the others, which is nice since the holiday season is here and we all just want to be home with our families. Meanwhile, I have my lovely tour family and here’s some of the adventures we’ve had so far this leg…

We had a blast in San Jose at Christmas in the Park..

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getting in the Christmas spirit with my favorite movie..

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We go to rehearsals and rock out…

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Kind of like Larry (Les Twins) and Derek did today on the bus in Kentucky..

We catch lots of trains, planes, boats, and buses..

There’s ups! like seeing my suite mate from Interlochen (high school) in Houston, Emily for lunch!

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Then there’s more ups like getting picked up in cool dude cars on occasion..

photo-76The best part about this leg so far was the COOKING PARTY that we had at Jennita’s! Here’s a sneak peek (full episode to appear soon)!

I made apricot glazed turkey meatballs, and they were a hit! I love sweet and savory. yum yum yum!

Lots of the crew cooked too including Katty, and her “Not Paula Deen’s Banana Pudding”

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photo-78Crissy even gave LT a peanut butter facial! She’s very convincing. 😉

Then there’s the times where we are killing time backstage (everynight) so we watch Ancient Aliens.. Dun Dun Dun!!!

photo-85and Rie always falls asleep.. she’s dreaming of aliens..

photo-86Then there’s the Mrs Carter Show..

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It’s a good job.

Ginger Spiced Hot Chocolate and “Star Crossed Lovers”

I’ve been feeling rather nostalgic all morning since listening to Pepper Adams play the baritone saxophone.. It’s made me miss my baby.. Unfortunately this whole time since I’ve been home, my horn’s been in the shop.. so, I can’t wait to get it back tomorrow and get back to it. In the meanwhile, I made something super warm and comforting to go along with an incredibly beautiful melody by Duke Ellington, ♫”Star Crossed Lovers”. Here’s my recipe for ginger spiced hot chocolate and a homemade cinnamon whipped cream.

What you need:

  • 4 cups milk (any type your prefer- I used whole)
  • 1 cup chocolate, chopped from the block (combination of dark and semisweet for me- but use whatever kind you like)
  • 1 1/2 tsp fresh grated ginger
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom powder
  • 1/4 tsp freshly grated nutmeg (or nutmeg powder)

For the whipped cream:

  • 1 cup heavy cream
  • 1 tsp cinnamon

In a medium stock pot over medium heat, heat milk, stirring occasionally. Once hot, whisk in chocolate. Then, whisk in ginger, cinnamon, vanilla, cardamom, and nutmeg. Whisk until smooth. Set aside. In a stand mixer, mix heavy cream and the cinnamon until the whipped cream creates soft to medium peaks. Pour hot chocolate in your favorite mug, top with the whipped cream and enjoy!

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Embrace the leftover rice and alternate takes!

Don’t waste your leftover rice! It’s just as valuable as those alternate takes the cats recorded in the 50’s and 60’s! Is it just me, or were there lots of alternate takes on those recordings? Like, all those Freddie Hubbard, Miles Davis, Horace Silver, Cannonball albums?

*Jazz Lingo: For those non musicians out there (an alternate take is when musicians decide to put two different versions of the same song on one recording)

The point is, is don’t let the rice or the alternate takes go to waste! Don’t skip over them. The alternate take can be just as good as the other version of the tune, if not better!!

Like this one for instance..

♫ Freddie Hubbard “You’re My Everything- Alt. Take” 

With my extra brown rice from the Thai place, I made a stir fry with all the leftover veggies I had in my refrigerator. I started with 2 tbsp olive oil in a pan over med heat. I added 2 cloves minced garlic, 1 tbsp grated ginger, 1 red chili (thin slices- deseeded if you don’t like it too hot) But hey, I like it hot. Sidenote: Be careful what you do with your fingers after touching the chili. Don’t touch your nose.. err.. like I just did. It burrnnnns! Ok back to the cooking:

Cook for 2-3 minutes. Tear a handful of kale in the mix. Add a little water if too dry. Cook for a minute. Add rice. Make a well with the rice. Scramble 1 egg in the middle of the pan. Toss with rest of mix. Add soy sauce. Season to taste. Finish with fresh chopped spring onion. 

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Voila! Super fast meal in five minutes, and you didn’t waste a thing!

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Packing snack: Mango chili and lime!

My goal by the end of this world tour is to be able to pack my suit case within 15 minutes flat or less. I’ve literally been packing all day, and I don’t know why I just don’t bring sweats and ‘Mrs Carter Show’ tees because there’s a little voice in my head saying.. “everyday you are just going to be inside of a chilly arena.. it doesn’t matter how warm it is outside, because most of the time you’ll be in the venue or trying to catch up on sleep” But yet my suitcase is bursting open at the weight of 50.4 lbs. I really hope I get a nice baggage person who lets that .4 lbs slide (ya hear me?.. because Mr Bear is coming with me.)

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Anywho, all this packing and preparing for a month in South America with Beyonce has made me hungry.

Introducing (dun da da dun gun gaaaahhhhhh!)…

My Afternoon Packing Snack: Mango spears dipped in lime juice and chili powder

This is my version of mango (or papaya) on a stick.. something you might find in Mexico, or S. America, or some Asian countries. It’s the perfect blend of sweet, spicy, sour, and salty.. Your taste buds won’t even know what to think. For one specific part of my audience (who i’m thinking of..) I know you’re saying, “She’s nuts. This isn’t a thing”. Well, open your minds folks and give it a try. You might like something new. 🙂 I say that with love, of course.

It’s quite simple.

What you need:

  • 1 mango peeled and cut into spears
  • Juice of 1 lime
  • chili powder (I like ancho, and the spicy stuff)
  • pinch of salt

I like to go heavy on the chili powder so I literally sprinkle the mango spears with a tiny bit of sea salt, dip one end into lime juice then dip it into chili powder. If you aren’t “Adventure Ad” over here and you want to ease into it.. Sprinkle the mango with salt and chili powder, and drizzle with lime juice.

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Back to work. See you soon, Brasil!

 

“South America and Duke Ellington” Ep 1 Pt 2 Sofrito

Sofrito and rice

Yield: serves 2

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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!!

A