Season 2: The Marti's Music Kitchen Music and Food Podcasts

Welcome to the 33rd episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Kris Deelane, lead singer in Portland’s Old School/New School Soul extravaganza band, Kris Deelane and The Hurt. Throughout her extensive and amazing music career, she’s shared the stage with names like Joan Jett, Brian Wilson, and Pee Wee Ellis, just to name a few! Let’s not forget what we’re here for, though-- she loves to cook! 

“I’ll never forget the first time that I learned to make a scrambled egg. [laughs] I was like, a little kid, and my mom took me-- like, I would always help her beat the eggs, but I didn’t know how it got from that liquid, gooey, gross thing into that scrambled egg that I liked as a kid. And I just remember she gave me this spatula and I was so amazed I was just like, this is like magic!”

Kris went above and beyond, creating an entirely new recipe just for this show! Come along with us as she makes kale, tempeh and black bean street tacos, and a batch out-of-this-world Avocado Margaritas.

What philanthropic pursuit led to Kris’ recent stay in Mexico? And why did she choose Motown as the feature for her cover band? Find out with me in episode 33 of Marti’s Music Kitchen!

Kris Deelane website: https://krisdeelane.com/
Twitter: https://twitter.com/kdeelane
Kris Deelane and The Hurt:
http://krisdeelaneandthehurt.com/about/
https://www.facebook.com/Krisdeelaneandthehurt/
https://www.instagram.com/krisdeelaneandthehurt/

Marti’s website: http://MartiMendenhall.com
Marti’s Patreon: http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/

 
Kale, Tempeh, & Black Bean Street Tacos
Ingredients:
1 block Surata Organic Tempeh
1 bunch Organic Kale
1 can Organic Black Beans
 
8 oz Crimini Mushrooms
1 chopped onion
1 Jalapeno, chopped
3 Garlic cloves, chopped
1 packet Trader Joe’s Taco Seasoning packet 
Your favorite tortillas
 
Directions:
In a pan, slowly saute beans, crimini mushrooms, onions, jalapeno, and garlic until soft. Add tempeh to the pan, with a bit of water to aid in breaking it up. Add taco seasoning and kale, letting simmer until it cooks down. Spoon onto a tortilla of your choice and enjoy!
 
 
Optional toppings:
*Corn chips
*Pico de gallo (store bought is fine!)
*Shredded jack or cheddar cheese, or Miyoko’s Smoked Mozzarella Style vegan cashew-based cheese
*Homemade roasted tomatillo salsa (homegrown tomatillos, garlic, and homegrown hot peppers roasted in oven and blended with raw white onion, salt and pepper once cool - it's important that it's cool first or the blender blasts out a bunch of hot sauce and can burn you)
*"Kris's Butt-Hurt Sriracha" hot sauce - because, really, these jalapenos just got no heat (all the hottest peppers I grew blended with garlic, salt and a bit of sugar, and fermented for 9 days)
 
Avocado Margaritas 
Ingredients:
1 cup Blanco/white 100% agave tequila (I use Lunazul)
1 cup Trader Joe's Margarita Mix (no corn syrup or overpriced agave syrup)
½ of an avocado
Fistful of cilantro. 
 
Directions:
Blend all ingredients before adding the ice to the blender, or you get chunks of frozen avo instead of the ice creamy milkshake texture we're going for. It sounded SO gross when I first heard about it, but it's dreamy (and strong!)

#KrisDeelane #KrisDeelaneandTheHurt #krisdeelaneandthehurt #pdxmusicians #motownsounds #pdxmusicscene #LiveMusic #PdxMusic #PdxEvents #Portland #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Vegetariancooking #Vegetarian #Tacos #Kale #Margarita #Cocktail #PDXEats #MusiciansWhoCook #MMK #VolunteeringInMexico #Volunteerism

Kris Deelane MMK EP33: Kale Tempeh and Black Bean Tacos Avocado Margaritas Volunteerism in Mexico

DRUM ROLL, PLEASE… It’s time for Marti’s Music Kitchen -- the Fun Creative’s Cooking Podcast, where anything can happen! 

In this installment we’re joined by Jason Fellman, owner and ambassador of Good Times at J-Fell Presents, co-lead singer and rhythm guitarist for Radical Revolution 80’s tribute band and drummer for Stone in Love, a Journey tribute band. Jason also co-owns Harefest and Sterling Talent, where he organizes festivals and manages and promotes almost all of the tribute bands in Portland! 

“Musicians are spending too much time trying to get gigs, and what they should be doing is spending time trying to cultivate a fan base.”

Listen and learn Jason’s favorite recipes, and discuss the secret to creating a successful cover band… only on Marti’s Music Kitchen! 

https://j-fell.com/
https://j-fell.com/radicalrevolution/
https://www.facebook.com/JFellPresents
https://www.instagram.com/jfellpresents/

https://www.sterlingtalent.com/

Harefest - Stay tuned for more shows!
https://harefest.com/

Join the MMK Family - with special perks - here! http://Patreon.com/MartiMendenhall

Find Marti Here:
http://MartiMendenhall.com
https://www.facebook.com/MartisMusicKitchen/
Instagram @MartiMendnehall 

#JasonFellman #JFellPresents #SterlingTalent #Harefest #Booking #GetGigs #TributeBands #MartiMendenhall #MartisMusicKit #CookingPodcast #Recipe #ApricotChicken #ChefJuanZaragoza #CoverBand #Journey #MMK 

STONE FRUIT GLAZED CHICKEN
As Spring is coming to an end and Summer is right around the corner. Stone fruit is popping up everywhere
 
From backyards to farmers market, someone you know has a stone fruit tree. Cherries, plums, peaches…. The list can go on. If you have Neighbors like mine, you’re probably sitting on a few pints of freshly made jam, preserves or jelly. This is a go-to recipe that you will love and that 5 year old that only wants what he wants!
 
Cheers! (Recipe courtesy of Chef Juan Zaragoza)
 
Sauce:
½ c. Stone fruit - jam, preserves, jelly (your favorite)
1TBL. Dijon mustard
1TBL Whole grain mustard
1 TBL Honey
1/2TBL. Chopped Thyme
1 tsp. Sea salt ( I use Maldon or any flake sea salt)
 
whisk together to combine
Set aside room temp
Garnish
1/2 c. Chopped roasted & salted pistachios ( almonds, cashews, hazelnuts all work as well)
2TBL. Chopped Parsley
 
Chicken:
2 tsp. Olive oil
2 boneless, skinless chicken breasts (5-6 oz. each), seasoned with salt & pepper. ( if your a thigh person like myself, thighs works as well.)
1/4 c. White wine
Make sure to trim any unwanted fatty parts.
Cooking the Chicken:
Preheat oven to 425.
For the chicken, heat oil in a skillet over medium-high. Add chicken and sear until browned, 2 minutes per side.
Place skillet in oven for 3 minutes then flip over for another 3 min. Roast chicken until a thermometer inserted into the thickest part registers 165 degrees, ( this may take loner if using bone in. Always go by the thermometer, especially with chicken)
Remove Chicken from skillet, add wine to deglaze the pan. whisk to get all the fond from the pan.
Add sauce and cook for 1 minute
Return chicken to skillet, flipping to coat with sauce.
Serve chicken with sauce; garnish with parsley and pistachios.
Orzo risotto
Ingredients:
2 tablespoons butter
1 each minced shallot
1 cup uncooked orzo pasta or any fun pasta you have laying around
1 (14.5 ounce) can chicken broth
1/4cup grated Parmesan cheese
1/4 cup grated pecorino
1/2 each lemon zest.
Salt and pepper to taste
Directions:
Melt butter in a heavy skillet over medium-high heat. Stir shallot and orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in cheese. Season with salt, pepper and lemon zest. Transfer to a shallow bowl. 
If you have left over thyme or parsley you can add it in.

Jason Fellman MMK EP34: Stone Fruit Glazed Chicken Harefest J-Fell Presents Band Fanbase Secrets

Hello and how the heck are ya? Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen! Broadcasting from the birthplace of jazz, the home of jambalaya and Po Boys, Marti’s in New Orleans! 

Straight from Frenchmen Street, Marti joins Miss Sophie Lee, owner of the Three Muses restaurant, as well as singer/songwriter for her own band. Her music is a blend of traditional, New Orleans jazz and ‘40s era swing, and she’s known for her sweet, silky vocals that will transport you straight back to an earlier, more romantic era of Jazz.

“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”

“I actually went to . . a classical piano conservatory until they kicked me out,” says Sophie. “But then I picked up a guitar and start writing songs, which I had never done before. I started playing for fun, which is way more enjoyable than when I was forced to do it.”

Today, Sophie’s cooking up a time-honored recipe that’s made its way through two generations of her family, Ms. Moon’s Bulgogi Rice Bowl! Find out what gets Sophie in gear to create new music, and how she found herself the Belle of the ball in the beautiful city of New Orleans, only on Marti’s Music Kitchen!

Special thanks to recording engineer Jason Jurzak, and roadies Todd Weedman and Bill Hinkle.

Find Miss Sophie Lee online!
Website: https://misssophielee.com/
Facebook: https://www.facebook.com/Miss-Sophie-Lee-184352391634907/
Three Muses FB: https://www.facebook.com/ThreeMuses/
Three Muses Instagram: https://www.instagram.com/threemuses.frenchmen/
Three Muses web: www.3musesnola.com

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
instagram.com/MartiMendenhall

INGREDIENTS:
800g (1.76lbs) ribeye or top sirloin, thinly sliced
1 onion, peeled & thinly sliced
2 stalks green onion, thinly sliced
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds

BULGOGI MARINADE
6 tbsp soy sauce
3 tbsp brown sugar
2 tbsp rice wine
½ onion
1 tbsp minced garlic
⅛ tsp black pepper

Thinly slice the beef, put it in a medium-size bowl and set it aside. 
Blend all marinade ingredients using a food processor or blender and pour over the meat. 
Gently work the marinade into the meat with your hands.
Cover and refrigerate for at least four hours. 

Cook the marinated meat and vegetables together over medium-high 4-5 minutes, until meat is cooked through. Serve in a bowl over rice. Add an egg, over-easy on the top if desired. 

* A great alternative to using a bowl to marinate is to put the meat and marinade in a large plastic bag, seal it and work it into the meat that way. THEN refrigerate in the bag. 


#MartisMusicKit #MartiMendenhall #SophieLee #ThreeMusesNOLA #ThreeMuses #FrenchmenStreet #FridayNight #TGIF #NOLA #cocktails #cocktailtime #cocktailhour #latenightnola #drinkingnola #thespottedcat #bulgogi #neworleans #travel #louisiana #jazz #jazzlover #jazzsinger #MMK #RiceBowl #podcast #art #artist #artlover #musiclover #musician #music

MMK EP S2-35 Ms Sophie Lee New Orleans Three Muses Bulgogi Bowl Cooking With Family

IT’S THAT TIME AGAIN! This week on Marti’s Music Kitchen, the Fun Music and Food Podcast where anything can happen, we’re still on vacation in the birthplace of Jazz - New Orleans! Do we have to go back home? 

Marti’s joined today by two shining stars from the newly opened Jewel of the South restaurant in New Orleans; co-owners Chris Hannah and Chef Phil Whitmarsh. Chris is THE authority of classic cocktails in the South, even having attained a 2017 James Beard Award for the Best Bar in America. Chef Phil has created dishes in England and Australia, and he learned authentic Cajun cooking from his wife’s family in Louisiana. 

While Chef Phil works away in the kitchen on Bone Marrow Cream, Caviar, and Madeleines, Chris takes over the bar to teach Marti about his signature cocktail, the “French 75” - one of Marti’s favorites! As if one wasn’t enough, he’ll light up the night with the “Night Tripper,” a drink made in honor of New Orlean’s own Dr. John.

What is it about New Orleans that makes people want to eat, drink, and be merry? What the heck is a crusta?! Come along with Marti on this special, on-the-road podcast and find out! 

https://www.facebook.com/jewelofthesouthnola/
https://www.jewelnola.com/
https://www.instagram.com/jewelnola/
https://www.instagram.com/count_hannah/
 
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Mr. Hannah’s specialty drink recipes!
Chris Hannah’s French 75
1.25 oz Cognac
.35 oz Lemon Juice
.25 oz Simple Syrup
2 oz Champagne
Lemon peel
 
Chris Hannah’s Night Tripper (made in honor of Dr. John)
1.75 oz Bourbon
.75 oz Amaro
.25 oz Strega
2 dashes Peychauds
Orange peel
 
Bone Marrow Cream, Caviar, Madeleines: A multi-part recipe!
From the Jewel of the South Restaurant, Chef Phil Whitmarsh
First, the Madeleines are fabulous all on their own. So you can make them separately any time and enjoy them. However, they are so incredibly impressive with the bone marrow cream, if you have the time - you will want to make it!!

This recipe is not difficult, but it is a mult-step process. You will make the Bone Cream, the Pangrattato, the boiled egg yolks and the madeleines. You can make the boiled egg yolks ahead. I would get the bone cream in the oven, and then time the madeleines to come out just after the bone cream is done cooking. Truly a treat for a special occasion with the ones you love. Enjoy the cocktails while you cook! 

Follow this Link for the Full Recipe
https://mmk.martimendenhall.com/chris-hannah-recipes

Special thanks to Charlie Halloran for permission to use his music for this episode. Thanks, also to Jason Jurzak, our NewOrleans recording engineer! And finally, to the on-the-road helpers, Todd Weedman and Bill Hinkle. 

#ChrisHannah #Bartender #Cocktails #French75 #JeweloftheSouth #NewOrleans #NOLA #Chef #PhilWhitmarsh #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #Food #EatNOLA #SouthernCooking #BoneMarrow #Madeleines #Jazz #Music #MusicAndFood #MMK #ChefPhilWhitmarsh #Artisan #CraftCocktails #Madeleines #BoneMarrowCream #MasterBartender #CharlieHalloran

MMK EP S2-36 Chris Hannah Jewel of the South New Orleans Craft Cocktails and Madeleines

What’s today? COOKIE DAY! Welcome to Marti’s Music Kitchen, the Fun Food Podcast, where anything can happen!

Today, we’re recording in the sunny state of California! Marti is joined by guest Trina Davidian, owner of King Henry’s, a family-owned company that delivers custom trail mixes, nuts, candy, and other sweet snacks to stores all across North America. On this episode, Trina lets Marti in on a super-secret recipe of her Mom’s Cranberry Delight Oatmeal Cookies! 

“I have cookies in the oven and I’ve taken a batch out. And all of a sudden I see the bear puts his paw on the screen door as if he wants to come into the kitchen,” says Trina.

“He was trying to come in from the smell of the cookies!” say Marti and Trina at the same time.

“Yes,” says Trina, “from the smell of my Mom’s cookies! It was hilarious!”

Trina started King Henry’s in Portland, Oregon, in 1989 and has since become the ONLY certified Woman-Owned Business in Manufacturing and Rebagging in the United States. As King Henry’s approaches an impressive $20 million in sales each year, Trina’s company is set to grow from “mom and pop” to something even greater. 

Come along with Marti to find out how a love of music and a passion for food has contributed to Trina’s outstanding success...today on Marti’s Music Kitchen!

https://kinghenrys.com/

http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall


Mom’s Super-Secret Cranberry Delight Oatmeal Cookies

Preheat oven to 350 degrees

Cream together
1 Cup shortening
1 ½ Cups Brown Sugar
2 Eggs

Add
½ cup milk

Sift together
¼ tsp baking soda
2 tsp baking powder
1 ¾ Cups flour
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg

Sift above ingredients into creamed mixture.

Stir in
3 cups quick-cooking rolled oats
½ cup chopped nuts 
½ cup cranberries
** In place of chopped nuts and cranberries, sub in ½ cup chopped King Henry’s Cranberry Delight Trail Mix

Place 2 inches apart onto greased cookie sheet.

Cook about 8-10 minutes.



#MartisMusicKitchen #MMK #MartiMendenhall #KingHenrys #WomanOwnedBusiness #TrinaDravidian #PortlandBusiness #Industry #Food #Music #Podcast #Baking #Cookies #OatmealCookies #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews

MMK EP S2-37 Trina Davidian King Henrys Snacks Cranberry Delight Cookies Bear In The Pool

Marti’s Music Kitchen is the Fun Music and Food Podcast - Where Anything Can Happen with host, Jazz Singer-Songwriter and Producer, Marti Mendenhall. The podcast episodes are just a kick to listen to, sometimes with live performances, a ton of laughter and lots and lots of amazing food! Check out interviews of musicians, chefs, food-lovers and creative people - sometimes cooking and even singing on the air! 

The philosophy is that food and music are the two things that bind us together as people. That’s the really great thing about this show. The diversity of guests – of shared experiences – of the many, many different views of food. 
Marti delights in the discovery of each interview, the surprises and the tremendous creativity of each dish. The food experience is an adventure in itself. 

Search out some of these interviews! Jazz Songstress Tahirah Memory, Zia McCabe of the Dandy Warhols, Mark Bitterman from the International Bitterman Salt Co and The Meadow, and Naomi LaViolette.  Special thanks to patrons of this podcast - you keep us going strong! 

We invite you to contribute a small monthly amount to sustain this podcast team. Please sign-up at http:/Patreon.com/MartiMendenhall 

** For a new recipe every month, sign-up for Marti’s Newsletter at https://mmk.martimendenhall.com/Newsletter-Sign-up