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26th Annual Long Beach Jazz And Music Festival Kicks Off Aug. 9

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textalerts180 26th Annual Long Beach Jazz And Music Festival Kicks Off Aug. 9

STUDIO CITY (CBSLA.com) —  Chef Damon Stalworth visited KCAL9 Thursday to talk about the 26th Annual Long Beach Jazz and Music Festival, which will feature healthy living and wellness demonstrations.

Stalworth showed how to make healthy and delicious  chopped chicken with bell peppers and onions. He also demonstrated how to make salmon skewers.

The festival will also include performances by contemporary stars like Eric Benet and legendary perennial chart-toppers like Gladys Knight and The O’Jays.

More than 25,000 people are expected to attend the three-day festival, which runs Aug. 9 through Aug. 11 at Rainbow Lagoon Park.

For more information, visit the Long Beach Jazz and Music Festival. Click here for information about D’s Original Take Out Grill.

D’s CHOPPED CHICKEN W/BELL PEPPERS & ONIONS

CHOPPED CHICKEN SAUTE
• 1lb chicken breast
• ½ cup D’s Original BBQ Sauce
• D’s Shakey Dust
• 3tbl spoons olive oil
• 1 cup Tri color bell peppers julienned
• 1 cup Brown onion julienned

BROWN RICE
• 1 cup brown rice
• 2 ¼ cups water
• 2 tbl spoons butter (optional)

CHOPPED CHICKEN DIRECTIONS:
Marinate Chicken Breast for 2 hours or over night in D’s Original BBQ sauce. Discard marinade after usage.
Pre-heat grill or char broiler to 375 degrees. Use non-stick spray or oil on grill grades. Grill Chicken Breast approx 7 minutes each side on med heat until done. Slice chicken into ¼ inch strips. Heat sauté pan for 2 minutes over med heat. Add olive oil, bell peppers & onions and saute’ until translucent, then add chopped chicken. Saute’ all together for approx. another 2 minutes. Add D’s original BBQ Sauce, simmer for 5 minutes and serve over Brown Rice.

BROWN RICE DIRECTIONS:
Combine rice, water & butter (optional) in sauce pan. Bring to a boil. Reduce heat and simmer covered for 20 minutes. Remove from heat. Let stand covered 5 minutes or until water is absorbed, Fluff with fork and serve.

GRILLED SALMON SKEWERS W/PINEAPPLE MANGO RELISH

GRILLED SALMON SKEWERS
• 12oz wild caught salmon (skin off) cut in 1½ in strips (approx. 2oz)
• D’s Shakey Dust or (kosher salt)
• Freshly ground black pepper
• 1 table spoon Extra virgin olive oil
• ½ cup D’s Original BBQ Sauce
• 1 cup shredded cabbage

D’S PINEAPPLE MANGO RELISH
• 1 cup chopped peeled mango
• 1 cup chopped pineapple
• 1/2 cup diced sweet red bell pepper
• 3 tablespoons minced fresh cilantro
• 2 green onions, sliced
• ¼ cup D’s Original BBQ Sauce (sold @ Whole foods Grocer)
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1 jalapeno pepper, finely chopped

DIRECTIONS:
Marinate Salmon in D’s Original BBQ Sauce & Olive Oil for 1 hour or overnight. Remove salmon and discard marinade. Place Salmon on Bamboo Skewers (6 or 10inch) & season with above ingredients. Pre-heat grill to 350 degrees use oil or non stick spray to coat the grades before grilling. Place skewers on the grill & turn every 5 minutes until done. (Approx. 12-15 minutes) Place skewers on Bibb lettuce top with Shredded cabbage and D’s Pineapple Mango Relish! Enjoy!

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