For at-home preparation, we are pleased to share recipes for dishes from the Skirball Suppers menus, as well as cocktails to complement your meal. Cook in the comfort of your own kitchen, then spend the evening enjoying cuisine, culture, and community as you stream recordings of Skirball Stages on YouTube anytime you wish.

Click on the links below to go directly to each recipe.

Entrées:

Piri-piri chicken with charred lemon

Veracruz-style roasted sea bass fillet, with tomato, capers, and cilantro 

Honey-and-garlic-glazed salmon fillet with shallot-and-rhubarb relish

Fillet of Pacific white sea bass in banana leaf marinated and gently steamed with fresh curry leaves, lime juice, and spices 

Soy-braised black cod with Korean radish, crown daisy leaf, and enoki mushroom garnish  

Sides:

Vegetable biryani  

Sweet stir-fried Yukon gold potatoes (gamja bokkeum

Desserts:

Tennessee hummingbird cake

Cocktails:

Cantarito

Kentucky Cousin

Lychee Mule

Four Citrus Daquiri 

Lychee Concert Cooler 


Piri piri chicken

Piri piri chicken © Shutterstock.com/bonchan

Piri-piri chicken with charred lemon 

Yield: 4 to 6 servings 
Time: 60 minutes 

Ingredients: 

  • 4 boneless chicken thighs and 2 boneless breasts 
  • 1 lemon cut into thin slices 

For marinade: 

  • 1 cup olive oil 
  • 1 cup red wine vinegar 
  • 8 bird’s eye chili pepper (or red chili pepper of your choice) 
  • 8 cloves garlic 
  • 2 medium onion 
  • 4 teaspoons paprika 
  • 2 teaspoons oregano, dried or fresh 
  • 2 teaspoons sugar 
  • 4 teaspoons salt  
  • 2 teaspoon black pepper 
  • 1 red bell pepper 
  • Juice of 1 lemon  

Steps to marinade chicken: 

  1. Dry the chicken with a kitchen towel and set aside.  
  2. Blend all the marinade ingredients in a food processor. Spread half of mixture evenly on the chicken. Reserve other half for piri-piri sauce. 
  3. Transfer chicken in an airtight container and marinate in the fridge for at least 3 hours or overnight.  

Cooking note: You can grill the chicken or bake it whichever you prefer. 

Steps to grill chicken:  

  1. Place the chicken onto grill rack. Turn occasionally and cook for 40 minutes, until black specs on chicken.  
  2. Meanwhile, make piri-piri sauce by putting reserved marinade mixture in saucepan over medium heat. Cook for 2 to 3 minutes. 
  3. Serve chicken hot and enjoy with piri-piri sauce. 

Steps to bake chicken:  

  1. Preheat oven to 400° F.  
  2. Place the chicken on a baking tray and put lemon slices on each piece.  
  3. Put tray in the center of the oven and cook for 40 minutes.  
  4. Meanwhile, make piri-piri sauce by putting reserved marinade mixture in a saucepan over medium heat. Cook for 2 to 3 minutes. 
  5. Take the chicken out. The chicken should be slightly charred with little black specks. If not, place under broiler for 2 to 3 minutes.
  6. Serve hot and enjoy with piri-piri sauce.  


Veracruz-style roasted sea bass fillet, with tomato, capers, and cilantro 

Yield: 4 servings 
Time: 60 minutes 

Ingredients: 

  • 2 tablespoons olive oil 
  • 1 small onion diced 
  • 4 large cloves garlic, minced 
  • 3 medium tomatoes, diced 
  • 1 serrano chili pepper, minced 
  • ½ cup pitted green olives, sliced in half 
  • ⅓ cup capers, drained from brine 
  • ½ teaspoon Mexican oregano 
  • ¼ teaspoon marjoram 
  • 1 bay leaf 
  • ¼ teaspoon salt 
  • 4 fillets white-meat fish (snapper, cod, or halibut) 
  • Salt and pepper 
  • 2 tablespoons cilantro, minced 
  • 1 lime sliced into wedges 

Steps for the sauce: 

  1. Heat olive oil in saucepan over medium heat. Add onions and garlic, and cook until soft and translucent.  
  2. Add the tomatoes, chili, olives, capers, oregano, marjoram, and bay leaf. Cook for about 20 minutes to reduce the amount of liquid and concentrate the flavors.  
  3. Taste and add salt as needed (you might not want to use all of the ¼ teaspoon of salt). 

Steps for the fish: 

  1. Preheat oven to 400° F. 
  2. To get the fish crisp and brown on the outside, pat fish dry using paper towels. 
  3. Heat a cast iron pan over medium high heat. When the pan is very hot, lightly add salt and pepper to both sides of the fish.  
  4. Add a splash of oil to the pan and swirl to coat. Place fish into the pan and cook until it edges start to brown and no longer sticks to the pan. Gently flip fish and brown the other side, about 3 minutes per side. Remove from pan and set aside. 
  5. Pour half of the sauce into a baking dish and arrange fish on top. Pour remainder of sauce over fish, covering it completely. 
  6. Place dish on center rack and cook for 10 to 12 minutes. Remove from oven. 
  7. Stir the minced cilantro into the sauce. Spoon sauce over fish and garnish with spare cilantro leaves and a wedge of lime. 


photo of honey glazed salmon

Honey glazed salmon © Dreamstime.com/Danielle Mccollum

Honey-and-garlic-glazed salmon fillet with shallot-and-rhubarb relish

Yield: 4 servings
Time: 30 minutes

For the relish:

  • 2 tablespoons olive oil
  • 6 shallots, peeled and finely diced
  • 2 cloves garlic, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ cup finely diced rhubarb

For the fish:

  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • 1 ¼ pounds skinless salmon fillets
  • 4 cloves garlic, minced
  • ¼ cup water
  • ¼ cup low-sodium soy sauce
  • Juice of 2 lemons 
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon finely sliced chives

Steps for the relish:

  1. Heat olive oil in a small saucepan over medium heat.
  2. Add shallots and garlic, and cook for 2 to 3 minutes.
  3. Add sugar, balsamic vinegar, and rhubarb, and cook until most of the liquid has evaporated.

Steps for the fish:

  1. Heat olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper to taste.
  2. Place salmon skin side up in the pan. Cook for 4 to 5 minutes per side or until cooked through.
  3. Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
  4. Add garlic to the pan and cook for 30 seconds.
  5. Add water, soy sauce, lemon juice, and honey, and bring to a simmer.
  6. In a small bowl, whisk together cornstarch with 1 tablespoon of cold water.
  7. Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until the sauce has just thickened.
  8. Return the salmon to the pan and spoon the sauce and relish on top. Garnish with parsley and chives.


photo of humming bird cake

Slice of hummingbird cake © Dreamstime.com/Lilly Trott

Tennessee hummingbird cake

Yield: One 9-inch cake
Time: 1 ½ hours

For the cake:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs, lightly beaten
  • ¾ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup chopped pineapple
  • 2 cups mashed ripe bananas
  • 1 cup finely chopped pecans

For the frosting:

  • 16 ounces softened cream cheese
  • 1 stick softened butter
  • 7 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 1 cup finely chopped pecans

Steps for the cake:

  1. Heat oven to 350 degrees.
  2. Grease two 9-inch cake pans.  
  3. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon using a whisk or fork.  
  4. With a large spoon, mix in eggs, oil, vanilla extract, pineapple, bananas, and pecans. Mix well, stirring gently just enough to blend everything. Your batter will be thick and a little lumpy.
  5. Pour batter evenly into cake pans and bake for about 20 to 25 minutes, until layers are golden brown and pull away from the edges of the pans. Allow cake to cool thoroughly before icing.

Steps for the frosting:

  1. Beat cream cheese in a mixing bowl with an electric hand mixer or a stand mixer until very smooth.  
  2. Add butter and mix until well blended.
  3. Slowly add powdered sugar (too fast and powdered sugar will be everywhere!).
  4. Add vanilla and salt, and slowly mix in pecans. If icing is too thick, add a teaspoon of milk or cream.

Steps to ice cake:

  1. After cake has cooled, slice off the top and bottom crust of each cake. Slice each cake in half.
  2. Spread half of icing over each cake and stack them on top of each other.
  3. Use remaining icing to cover the sides and the top.


Vegetable biryani

Left: Chopping green beans, photo by Todd Porter and Diane Cu. Right: Vegetable biryani © Dreamstime.com/Manubahuguna.

Vegetable biryani  

Yield: 4 servings 
Time: 40 minutes 

Ingredients:  

  • 1 cup basmati rice 
  • 3 cups water 
  • 2 tablespoons coconut oil or ghee 
  • 1 large onion, thinly sliced 
  • 2-inch piece of ginger, chopped 
  • 4 garlic cloves, chopped 
  • 2 or 3 green chilis, thinly sliced lengthwise 
  • 2 tomatoes, chopped 
  • 1 large carrot, cut into 1-inch long sticks 
  • ½ cup green beans, sliced ½-inch 
  • ½ cup cauliflower florets 
  • ¼ cup peas 
  • ¼ cup chopped coriander leaves  
  • ¼ cup chopped mint leaves 
  • 1 bay leaf 
  • 1 tablespoon ground coriander 
  • ¼ cup toasted cashew pieces for garnish 
  • ¼ cup coriander leaves for garnish 

For the masala: 

  • 3 green cardamom pods 
  • 1 black cardamom pod 
  • 1-inch cinnamon stick 
  • 1 piece star anise 
  • 1 teaspoon fennel seeds 
  • ½ teaspoon cumin seeds 
  • 1 teaspoon whole black peppercorns 
  • 2 pieces of clove
  • 1 tablespoon red chili powder 
  • ⅛ teaspoon nutmeg 

Steps: 

  1. Heat a dry pan over medium heat and add all masala ingredients except chili powder and nutmeg. Toast until cumin seeds start to dance. Let cool and grind to a powder. 
  2. Rinse and soak rice in water for 30 minutes. 
  3. Bring 1½ cups of water to a boil, add rice, and cover. Cook for 8 minutes or until rice is 75% cooked. Set aside to cool. 
  4. Heat 2 tablespoons of coconut oil in a pan. Add onions, ginger, garlic, and green chilis and cook until onions start to brown. Add tomatoes and cook until tomatoes soften. 
  5. Add vegetables, ground coriander, masala, chili powder, and rice. Stir until rice is fully coated with masala.  
  6. Add 1½ cups of water and bay leaf. Cover and cook for 5 minutes over medium heat. Turn off heat and let sit for 5 more minutes.  
  7. Stir in mint and chopped coriander leaves. Garnish with cashew and coriander leaves, and serve. 


Pacific White sea Bass in Banana Leaf

Left: Chopping tomatoes © Dreamstime.com/Robertprzybysz. Right: Fish in banana leaf © Dreamstime.com/Ole Kitsana.

Fillet of Pacific white sea bass in banana leaf marinated and gently steamed with fresh curry leaves, lime juice, and spices 

Yield: 4 servings 
Time: 40 minutes 

For the fish: 

  • 4 filets sea bass (6-ounces each) 
  • 1 teaspoon salt 
  • ½ teaspoon turmeric powder 
  • 1 teaspoon red chili powder (or Kashmiri chili powder for mild spice, or a spicier red chili) 
  • 2 tablespoons coconut oil 

For the masala: 

  • 1 tablespoon coconut oil 
  • 10 medium shallots or 2 onions, diced 
  • 3 sprigs curry leaves 
  • 1-inch piece of ginger, minced 
  • 2 tomatoes, chopped 
  • 1 teaspoon turmeric powder 
  • 1 teaspoon red chili powder 
  • 2 teaspoons ground coriander 
  • ½ teaspoon salt 
  • 2 sprigs coriander leaves 
  • 2 tablespoons fresh shredded coconut 

For wrappings: 

  • 4 long banana leaves or aluminum foil (12-inches each) 
  • Twine 
  • 1 tablespoon coconut oil 

Steps for fish: 

  1. Sprinkle salt, turmeric, and chili powder on fish, spreading evenly on both sides. Set aside and let marinate for 10 minutes. 
  2. Heat coconut oil in pan and sauté fish for 1 to 2 minutes each side. Set aside to cool. 

Steps for the masala: 

  1. Heat coconut oil in a pan and add shallots, curry leaves, and ginger. Cook until shallots are soft and just starting to brown. 
  2. Add tomatoes, turmeric, chili powder, coriander, and salt. Cook until tomatoes are cooked but still juicy. 
  3. Remove from heat and add coriander leaves and coconut. Stir well. 

Steps to assemble wrappings: 

  1. Run banana leaves over open flame until they become soft (about 3 or 4 seconds). 
  2. Put 2 tablespoons of the masala in center of each banana leaf and place fish on top. 
  3. Fold banana leaf around fish and tie with twine. 
  4. Heat coconut oil in pan on low heat and place wrapped fish in pan seam side down. Cover pan and cook for 5 minutes.  
  5. Turn wrapped fish over, cover pan, and cook for 5 more minutes. Serve with lime or lemon wedges. 


Mushrooms and radishes

Mushrooms and radishes, photos by Todd Porter and Diane Cu

Soy-braised black cod with Korean radish, crown daisy leaf, and enoki mushroom garnish  

Yield: 4 servings 
Time: 15–20 minutes 

Ingredients:

  • 4 filets black cod (4 to 6 ounces each) 
  • 12 ounces Korean white radish or daikon radish, cut into ½-inch coins 
  • 3 tablespoons chopped garlic 
  • 1½-inch piece of ginger, peeled and thinly sliced 
  • 1 small onion, sliced 
  • 3 green onions, cut into 2-inch lengths 
  • 1 to 2 red chili peppers, thinly sliced 
  • ½ packet enoki mushroom, cut into 1-inch lengths 
  • ½ cup crown daisy leaves, blanched (optional) 

For the sauce: 

  • 1 tablespoon gochujang (red chili paste) 
  • ½ cup soy sauce 
  • 2 tablespoons mirin 
  • 1 tablespoon sugar 
  • 1 tablespoon brown rice syrup or corn syrup 
  • 2 teaspoons sesame oil 
  • 2½ cups Hon Dashi broth or water 

Steps:

  1. Combine sauce ingredients and set aside. 
  2. Arrange radish on bottom of saucepan. 
  3. Add garlic, ginger, and half of the sauce; boil until radish is tender (about 8 minutes). 
  4. Add fish, onion, chilis, and remaining sauce; boil for 3 to 4 minutes (depending on the thickness of the fish).  
  5. Gently turn over fish and boil for 3 to 4 more minutes while repeatedly spooning sauce over the fish. 
  6. Remove fish from pan. If sauce is not quite thick enough, cook a little longer, then add enoki mushroom and daisy leaves to sauce.  
  7. Arrange fish on platter or bowl and spoon sauce and veggies on top. Serve with rice. 


Sweet stir-fried Yukon gold potatoes (gamja bokkeum

Yield: 4 servings 
Time: 15–20 minutes 

Ingredients:

  • 3 ounces soy sauce 
  • 3 ounces water
  • 3 medium garlic cloves, finely minced 
  • 2 teaspoons fish sauce (Red Boat Fish Sauce is excellent, easy to find, and contains no shellfish) 
  • 4 tablespoons sugar 
  • 2 tablespoons vegetable oil 
  • 1½ pounds small Yukon Gold potatoes, halved 
  • 2 tablespoons toasted sesame oil 
  • 1 tablespoon toasted sesame seeds 

Steps:

  1. Combine soy sauce, water, garlic, fish sauce, and sugar in a small mixing bowl.  
  2. Pour vegetable oil into a large saucepan and arrange potatoes in a single layer, cut side down.  
  3. Cook on medium/high heat for 6 to 7 minutes or until golden brown.  
  4. Lower heat to medium/low, add soy sauce mixture and stir.  
  5. Cover pan with lid and cook until potatoes are tender (about 10 minutes). 
  6. Remove lid, increase heat to high, cook uncovered stirring frequently until sauce is reduced to a syrup consistency and potatoes are fully glazed. 
  7. Transfer to a serving bowl, drizzle with sesame oil, sprinkle with sesame seeds, and serve. 


Cantarito, courtesy of Skirball staff

Cantarito, courtesy of Skirball staff

Cantarito

Yield: 1 drink 
Time: 5 minutes 

Ingredients: 

  • Kosher salt 
  • Ice 
  • 1 ½ ounces reposado tequila 
  • ½ ounce fresh lime juice 
  • ½ ounce fresh lemon juice 
  • ½ ounce fresh orange juice 
  • 4 ounces red grapefruit juice 
  • Grapefruit soda  
  • Slices of lime for garnish

Steps: 

  1. Salt the rim of a tall glass, then fill it with ice. 
  2. Add the tequila, lime juice, lemon juice, orange juice, and grapefruit juice. Fill the remainder of the glass with the grapefruit soda. 
  3. Give it a stir and garnish with a slice of lime.


Kentucky Cousin

Kentucky Cousin, courtesy of Skirball staff

Kentucky Cousin

Yield: 1 drink 
Time: 15 minutes 

Ingredients:

  • 4 mint leaves
  • 4 brandied cherries (Luxardo, Griottines, or Jack Rudy brands are recommended)
  • ½ ounce simple syrup*
  • 3 slices of lemon
  • ½ ounce of lemon juice
  • 2 ounces bourbon (or cola for a non-alcoholic drink)
  • 1 ounce brewed black tea, chilled
  • 1 ounce cherry liqueur (Heering brand is recommended; substitute with cherry juice for a non-alcoholic drink)
  • 1 sprig of mint

Steps:

  1. In a glass or cocktail shaker, muddle together the mint leaves, 3 cherries, simple syrup, 2 lemon slices, and lemon juice.
  2. Add the bourbon, tea, and cherry liqueur and shake well.
  3. Pour into a rocks glass with ice. Garnish with the mint sprig and the remaining lemon slice and cherry.

*For simple syrup:

  1. Bring ½ cup of water to a low boil in a small saucepan.
  2. Add ½ cup of sugar and stir until all of the granules are dissolved.
  3. Place in a sealed container and keep in the fridge for future use for weeks to come (important to seal it as it can absorb flavors from the other contents of your fridge).


Lychee mule

Lychee mule, courtesy of Skirball staff

Lychee Mule

Yield: 1 drink 
Time: 5 minutes 

Ingredients:

  • 2 ounces vodka (exclude for a non-alcoholic drink) 
  • 1 ounce lychee juice (Ceres brand is available at Whole Foods and Sprouts) 
  • ½ ounce fresh lime juice 
  • Ginger beer 
  • Lime or lychee for garnish 

Steps: 

  1. Add vodka, lychee juice, and lime juice in a tall glass. 
  2. Fill glass with ice and top with ginger beer. 
  3. Garnish with a lime wedge, lychee, or both. 


 Four Citrus Daquiri

Four Citrus Daquiri, courtesy of Skirball staff

Four Citrus Daquiri 

Yield: 1 drink 
Time: 5 minutes 

Ingredients:

  • 2 ounces white rum (Koloa Kaua'i White Rum recommended); sub with water or Sprite for a non-alcoholic drink 
  • 1 ounce fresh-squeezed pink grapefruit juice 
  • 1 ounce fresh-squeezed orange juice 
  • ½ ounce fresh-squeezed lime juice 
  • ½ ounce fresh-squeezed Meyer lemon juice 
  • 1 ounce simple syrup* 

Steps:

  1. Combine all ingredients in a shaker or mixing glass and shake or stir.  
  2. Enjoy in a martini glass or on the rocks.  
  3. Garnish with slices of fruit of your choice. 

*For simple syrup:

  1. Bring ½ cup of water to a low boil in a small saucepan. 
  2. Add ½ cup of sugar and stir until all of the granules are dissolved. 
  3. Place in a sealed container and refrigerate. (It is important to seal your simple syrup, as it can absorb flavors from the other contents of your fridge.)

The simple syrup will keep refrigerated for several weeks. 


Lychee Concert Cooler

Lychee Concert Cooler, courtesy of Skirball staff

Lychee Concert Cooler 

Yield: 1 drink 
Time: 5 minutes 

Ingredients:

  • Ice 
  • 1½ ounces Deep Eddy Ruby Red Vodka 
  • ½ ounce Cointreau 
  • ½ ounce Soho Lychee Liqueur or syrup from a can of lychee 
  • ½ ounce pink grapefruit juice 
  • ½ ounce pomegranate juice 
  • Squeeze of lime 

Steps:

  1. Place the ingredients in a cocktail shaker.  
  2. Give it a good shake and serve in a martini glass or champagne coupe with a squeeze of lime.
  3. Garnish with a grapefruit twist or skewered lychee.