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Sunday, Jan 26
All Day Ongoing and Extended Events
10:00 AM Lunar New Year at SeaWorld
11:00 AM  San Diego Tết Festival
11:00 AM  Balboa Park Chinese New Year Festival
12:00 PM Hands On Kimchi Workshop
12:00 PM Stage: Mama Mia!
1:00 PM Maki Ishiwata Workshop
1:00 PM Voices Of Hope: Survivors Of The Holocaust Share Their Stories
2:00 PM Stage: The Great Leap
2:00 PM Stage: Bloomsday
2:00 PM Stage: Italian American Reconciliation
2:00 PM Shen Yun Chinese Music and Dance
3:30 PM Stage: Mama Mia!
3:30 PM Indian Cultural Art Showcase
7:00 PM  Django JazzFest
7:00 PM Stage: Bloomsday
Monday, Jan 27
All Day Ongoing and Extended Events
7:30 PM Book Signing: Jeanine Cummins
Tuesday, Jan 28
All Day Ongoing and Extended Events
6:30 PM Talk: Symbols Of The French Language
7:30 PM Book Signing: Yangsze Choo
Wednesday, Jan 29
All Day Ongoing and Extended Events
11:00 AM Poetry for the People: African Americans
7:30 PM Music: Lerner-Moguilevsky Duo
7:30 PM Stage: The Great Leap
Thursday, Jan 30
All Day Ongoing and Extended Events
6:00 PM Cine En Sherman & Humano Film Festival
6:30 PM Sushi Making Class
7:00 PM Italian Film: Maccheroni
7:00 PM South Korean Pop Supergroup: SuperM
7:00 PM Book: Between Two Fires
7:00 PM  Human Rights Film Festival
7:30 PM Stage: The Great Leap
8:00 PM  Music: Sergio Mendes
8:00 PM Stage: Bloomsday
Friday, Jan 31
All Day Ongoing and Extended Events
3:00 PM Bojo's Place: A Musical Revue
7:00 PM Book Signing: Isabel Allende
7:00 PM Music: Kimba Light
7:00 PM  Human Rights Film Festival
8:00 PM Bojo's Place: A Musical Revue
8:00 PM Stage: Bloomsday
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
Saturday, Feb 1
All Day Ongoing and Extended Events
10:00 AM 6th Annual Cuyamaca College POWWOW
10:00 AM Lunar New Year at SeaWorld
12:00 PM Human Rights Film Festival
2:00 PM Music: Ozokidz
2:00 PM Staged Reading: Hand Under Hand
2:00 PM Stage: Bloomsday
2:30 PM DIY Miso Making Workshop
3:00 PM Stage: The Great Leap
7:00 PM Italian Film: The Girl in the Fog (La Ragazza Nella Nebbia)
7:15 PM Viennese Nights: A Grand Victorian Ball
7:30 PM Ludmila Peterkova String Quartet
8:00 PM Stage: Bloomsday
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
9:00 PM Comedy: Mike Salazar
Sunday, Feb 2
All Day Ongoing and Extended Events
10:00 AM Lunar New Year at SeaWorld
2:00 PM Stage: Italian American Reconciliation
2:00 PM Stage: Bloomsday
3:00 PM Bojo's Place: A Musical Revue
7:00 PM Ethnic Heritage Ensemble
7:00 PM Stage: Bloomsday
Monday, Feb 3
All Day Ongoing and Extended Events
Tuesday, Feb 4
All Day Ongoing and Extended Events
Wednesday, Feb 5
All Day Ongoing and Extended Events
11:00 AM Poetry for the People: African Americans
7:30 PM Stage: The Great Leap
Thursday, Feb 6
All Day Ongoing and Extended Events
7:30 PM Stage: The Great Leap
Friday, Feb 7
All Day Ongoing and Extended Events
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
Saturday, Feb 8
All Day Ongoing and Extended Events
3:00 PM Stage: The Great Leap
8:00 PM Stage: Italian American Reconciliation
8:00 PM Stage: The Great Leap
Chicken Jalfrezi
The Participant Observer Recipe of the Month is Chicken Jalfrezi. Hailing from the Indian subcontinent, Jalfrezi is a dry curry that has become hugely popular in England.

Chicken Jalfrezi
Chicken Jalfrezi

According to a recent survey, Chicken Jalfrezi has now become England's most popular takeout food (which they call "take away"), supplanting the milder and saucier Tikka Masala as a British favorite. Several observers have noted that British are increasingly seeking out spicier food. Jalfrezi hails from the north of India but it can be found in Pakistan as well. Folk etymologies abound for the origin of the name "Jalfrezi". Some think the curry was highly influenced by Chinese food. Chinese food in India is far different than what is found elsewhere in the world. This version of Jalfrezi uses chicken but other meats, Indian paneer cheese or vegetables (garbanzo beans, broccoli, peas etc.) can be used in place of the chicken. Unlike other curries, the vegetable and meat pieces are cut medium-large. There are several commercially available Jalfrezi sauces, but the basic spices are easy to come by—and everything tastes better fresh rather than from a bottle. As always, feel free to experiment. Jalfrezi is very easy to make, keeps well and tastes even better the day after it's made. Using brightly colored bell peppers makes it look a bit brighter in color than many Indian curries. Jalfrezi is also thicker and drier. This recipe uses Serrano chilies, for a milder dish use fewer chilies or substitute Jalapenos or ground chili. Jalfrezi is usually eaten with long-grained Basmati rice and/or naan.

Ingredients:

  • 2 medium chicken breasts, cut in to medium sized cubes
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 2 tablespoons vegetable oil or ghee
  • 1 onion sliced
  • 1 red Bell Pepper, seeded and cut into medium sized pieces
  • 1 yellow Bell Pepper seeded and cut into medium sized pieces
  • 3 Serrano chilies, de-seeded and sliced thin.
  • 2 garlic cloves, chopped
  • 1 (14.5 ounce) crushed tomatoes or 2 cups of finely chopped fresh tomatoes)
  • 2 tablespoons grated fresh ginger root
  • 1/2 cup chopped cilantro leaves
  • red chili powder, to taste (optional)
  • Salt (to taste)

Preparation:

  1. In a bowl coat the chicken with the ground cumin, ground coriander, turmeric and chili powder (optional).
  2. Heat the oil or ghee in a large deep skillet over medium-high heat.
  3. Add onions, Bell Peppers, chilies and garlic, and cook until the onions become translucent.
  4. Add the seasoned chicken.
  5. Fry gently, turning the chicken frequently.
  6. Add tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.
  7. Uncover, and simmer for another 10 minutes to evaporate most of the excess liquid.
  8. Add ginger and cilantro, and simmer for another 5 to 7 minutes.
  9. Add salt to taste.
Serve over Basmati rice and/or with Indian naan.

Recipe by Tom Johnston-O'Neill
Photo by Heidi Adams
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