On this episode of Marti’s Music Kitchen, we are cooking with Portland’s Glamour Girls, The Starella Sisters. Glam cocktails & hors d’ouevers. Classy is back!

Summertime in a Glass

Approx 1.5 oz Limoncello

Approx 1.5 oz Vodka

Sparkling lemon or lime water

Muddled mint, mixed frozen berries, and limes

Muddle the berries and mint in the bottom of your clear glass. Mix the Limoncello, vodka and sparkling water and adjust the taste as needed. Garnish with a mint sprig, drink and enjoy!

Mai Tai

1 oz. fresh lime juice

½ oz. Curacao

¼ oz. Orgeat syrup

¼ oz. simple syrup

1 oz. dark Jamaican Rum

1 oz. amber Martinique Rum (can sub Myer’s legend 10 yr)

1 oz. Cuban Rum

6 drops Pernod (⅛ tsp)

Dash angostura bitters

Garnish: mint sprigs, umbrella, skewered pineapple and cherry, pineapple leaves

Shake ingredients with plenty of crushed ice. Pour un-strained into double old-fashioned glass or your favorite tiki cup. Sink your spent lime into the drink. Garnish with a mint sprig, umbrella, skewered pineapple and cherry.

The Best Smoked Salmon Spread

1 (8 oz) pkg softened cream cheese

6 oz. smoked salmon, chopped

¼ cup capers, or to taste

2 T. chopped green onion (optional)

1 ½ tsp. Chopped fresh dill

¼ cup heavy whipping cream

3 dashes Worcestershire sauce

3 drops hot pepper sauce

1 squeezed fresh lemon

Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

“Victory Dip” Here is the link to the recipe and info for the wartime.

https://the1940sexperiment.com/tag/wartime-eggless-mayonnaise/

Savory Shrimp by Julie Starella

Sesame rice crackers

1 english cucumber sliced in rounds

Dice :

1/2 lb precooked jumbo shrimp

1 green onion

1 stalk of celery

Mix above ingredients with: 4 heaping tablespoons mayo, dill pickle relish and cayenne pepper to taste. Place cucumber slice on cracker and heap shrimp mixture on top. Garnish as you please.

Showboat Deviled Eggs

Kristen Starella's deviled egg recipe was inspired by Radar restaurant Chef Jonathan Berube and Lily Tollefsen. She would like to give them a special shout-out for creating the best deviled eggs she's ever eaten and for generously telling her what appears to be their entire recipe.

Hard-boil, then cool eggs in ice water. (I love my Dash egg cooker.) (For easy-peeling eggs: use less-than-fresh ones, and keep in water before cracking.) Halve egg whites; put yolks in food processor.

Add the following:

Terribly imprecise measurements for 12 whole eggs

2 Tb Edmond Fallot Dijon mustard

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp curry powder

Couple grinds fresh pepper

1-2 dashes cayenne pepper

(Can add minced kaffir lime leaves or dill)

Pulse gingerly until in small crumbles.

Then add (again, this is typically eyeballed):

3 heaping spoonfuls Best Foods mayonnaise

1 tsp dill pickle juice

1 dash fish sauce

1 drop liquid smoke (Drip onto spoon first!)

1-2 squeezes lemon juice

Pulse again until just combined. Separation may occur with too heavy a hand.

Taste. Add salt if needed (sub celery salt)

Spoon mixture into a zipper bag, seal, and mash more if needed, until smooth. Clip a corner and squeeze yolks into egg white halves. Garnish with any of the following: Capers, Dill, Minced onions crisp-fried with avocado oil.

My favorite tip for cutting raw onions: make someone wearing contact lenses do it.

There is a secret ingredient that I will only reveal in my last remaining breaths!

Watermelon with Balsamic Vinegar

That’s it! But the ingredients are key... Hermiston watermelon and Third Street Oil and Vinegar’s Fig- and peach-infused balsamic vinegars are what make this dish truly sublime.

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

https://www.facebook.com/starella34/

Instagram handle: @thestarellasisters

https://www.instagram.com/thestarellasisters/

On this episode of Marti’s Music Kitchen, we are cooking with Portland’s Glamour Girls, The Starella Sisters. Glam cocktails & hors d’ouevers. Classy is back!

Summertime in a Glass

Approx 1.5 oz Limoncello

Approx 1.5 oz Vodka

Sparkling lemon or lime water

Muddled mint, mixed frozen berries, and limes

Muddle the berries and mint in the bottom of your clear glass. Mix the Limoncello, vodka and sparkling water and adjust the taste as needed. Garnish with a mint sprig, drink and enjoy!

Mai Tai

1 oz. fresh lime juice

½ oz. Curacao

¼ oz. Orgeat syrup

¼ oz. simple syrup

1 oz. dark Jamaican Rum

1 oz. amber Martinique Rum (can sub Myer’s legend 10 yr)

1 oz. Cuban Rum

6 drops Pernod (⅛ tsp)

Dash angostura bitters

Garnish: mint sprigs, umbrella, skewered pineapple and cherry, pineapple leaves

Shake ingredients with plenty of crushed ice. Pour un-strained into double old-fashioned glass or your favorite tiki cup. Sink your spent lime into the drink. Garnish with a mint sprig, umbrella, skewered pineapple and cherry.

The Best Smoked Salmon Spread

1 (8 oz) pkg softened cream cheese

6 oz. smoked salmon, chopped

¼ cup capers, or to taste

2 T. chopped green onion (optional)

1 ½ tsp. Chopped fresh dill

¼ cup heavy whipping cream

3 dashes Worcestershire sauce

3 drops hot pepper sauce

1 squeezed fresh lemon

Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

“Victory Dip” Here is the link to the recipe and info for the wartime.

https://the1940sexperiment.com/tag/wartime-eggless-mayonnaise/

Savory Shrimp by Julie Starella

Sesame rice crackers

1 english cucumber sliced in rounds

Dice :

1/2 lb precooked jumbo shrimp

1 green onion

1 stalk of celery

Mix above ingredients with: 4 heaping tablespoons mayo, dill pickle relish and cayenne pepper to taste. Place cucumber slice on cracker and heap shrimp mixture on top. Garnish as you please.

Showboat Deviled Eggs

Kristen Starella's deviled egg recipe was inspired by Radar restaurant Chef Jonathan Berube and Lily Tollefsen. She would like to give them a special shout-out for creating the best deviled eggs she's ever eaten and for generously telling her what appears to be their entire recipe.

Hard-boil, then cool eggs in ice water. (I love my Dash egg cooker.) (For easy-peeling eggs: use less-than-fresh ones, and keep in water before cracking.) Halve egg whites; put yolks in food processor.

Add the following:

Terribly imprecise measurements for 12 whole eggs

2 Tb Edmond Fallot Dijon mustard

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp curry powder

Couple grinds fresh pepper

1-2 dashes cayenne pepper

(Can add minced kaffir lime leaves or dill)

Pulse gingerly until in small crumbles.

Then add (again, this is typically eyeballed):

3 heaping spoonfuls Best Foods mayonnaise

1 tsp dill pickle juice

1 dash fish sauce

1 drop liquid smoke (Drip onto spoon first!)

1-2 squeezes lemon juice

Pulse again until just combined. Separation may occur with too heavy a hand.

Taste. Add salt if needed (sub celery salt)

Spoon mixture into a zipper bag, seal, and mash more if needed, until smooth. Clip a corner and squeeze yolks into egg white halves. Garnish with any of the following: Capers, Dill, Minced onions crisp-fried with avocado oil.

My favorite tip for cutting raw onions: make someone wearing contact lenses do it.

There is a secret ingredient that I will only reveal in my last remaining breaths!

Watermelon with Balsamic Vinegar

That’s it! But the ingredients are key... Hermiston watermelon and Third Street Oil and Vinegar’s Fig- and peach-infused balsamic vinegars are what make this dish truly sublime.

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

https://www.facebook.com/starella34/

Instagram handle: @thestarellasisters

https://www.instagram.com/thestarellasisters/

PREVIEW: On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we are cooking with Portland’s Glamour Girls, The Starella Sisters. Let me tell you, these ladies have perfected the green room snack and shared with us some of their favorite pre-show snacks and libations. The cocktails du jour are incredible: Summertime in a Glass, and a Polynesian delight, the classic Mai Tai.

Full Podcast Link Here: https://soundcloud.com/martismusickitchen/mmk-ep-s2-24-the-starella-sisters-cook-glamorous-cocktails-fancy-hors-d-oeuvres-classy-is-back

PREVIEW: On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we are cooking with Portland’s Glamour Girls, The Starella Sisters. Let me tell you, these ladies have perfected the green room snack and shared with us some of their favorite pre-show snacks and libations. The cocktails du jour are incredible: Summertime in a Glass, and a Polynesian delight, the classic Mai Tai.

Full Podcast Link Here: https://soundcloud.com/martismusickitchen/mmk-ep-s2-24-the-starella-sisters-cook-glamorous-cocktails-fancy-hors-d-oeuvres-classy-is-back

PREVIEW OF Dr. Larry Sherman Episode

On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen, we delve into the mysterious brain with Musical Neuroscientist and OHSU Professor Dr. Larry Sherman.

“Learning and instrument has these amazing physical effects on the brain. Like generating new cells, generating more connections in between cells, and generating more of this “myelan” substance.” (Which keeps the brain young.)

With over 80 publications, numerous television appearances discussing topics such as the science of pleasure and love, music and the brain, he is recognized as one of the

“People who are changing our world.” In the kitchen, he applies his scientific knowledge of the brain to the creative art of cooking. We’re making Cornbread, Cajun Crab-stuffed Mushrooms, Shrimp Jambalaya, and Bread Pudding with Bourbon Cream Sauce!

Is there anything this charmingly intelligent scientist and family man can’t do? Come with me into this former hunting lodge and let’s find out!

Listen to the Full Episode Here: https://soundcloud.com/martismusickitchen/mmk-ep-s2-23-larry-sherman-neuroscientist-pianist-full-cajun-inspired-meal-live-performance

Dr. Sherman on TEDx Portland:

https://www.youtube.com/watch?v=b4ByuNIaKFo

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

PREVIEW OF Dr. Larry Sherman Episode

On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen, we delve into the mysterious brain with Musical Neuroscientist and OHSU Professor Dr. Larry Sherman.

“Learning and instrument has these amazing physical effects on the brain. Like generating new cells, generating more connections in between cells, and generating more of this “myelan” substance.” (Which keeps the brain young.)

With over 80 publications, numerous television appearances discussing topics such as the science of pleasure and love, music and the brain, he is recognized as one of the

“People who are changing our world.” In the kitchen, he applies his scientific knowledge of the brain to the creative art of cooking. We’re making Cornbread, Cajun Crab-stuffed Mushrooms, Shrimp Jambalaya, and Bread Pudding with Bourbon Cream Sauce!

Is there anything this charmingly intelligent scientist and family man can’t do? Come with me into this former hunting lodge and let’s find out!

Listen to the Full Episode Here: https://soundcloud.com/martismusickitchen/mmk-ep-s2-23-larry-sherman-neuroscientist-pianist-full-cajun-inspired-meal-live-performance

Dr. Sherman on TEDx Portland:

https://www.youtube.com/watch?v=b4ByuNIaKFo

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

On this episode of Marti’s Music Kitchen, we delve into the mysterious brain with Musical Neuroscientist, Dr. Larry Sherman. “Learning and instrument has these amazing physical effects on the brain. Like generating new cells... and generating more of this “myelan” substance.” (Which keeps the brain young.) With over 80 publications, numerous television appearances discussing topics such as the science of pleasure and love, music and the brain, he is recognized as one of the

“People who are changing our world.” In the kitchen, he applies his scientific knowledge of the brain to the creative art of cooking. We’re making Cornbread, Cajun Crab-stuffed Mushrooms, Shrimp Jambalaya, and Bread Pudding with Bourbon Cream Sauce!

Is there anything this charmingly intelligent scientist and family man can’t do? Come with me into this former hunting lodge and let’s find out!

Dr. Sherman on TEDx Portland:

https://www.youtube.com/watch?v=b4ByuNIaKFo

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

https://portlandchamberorchestra.org/

https://www.valeriedaysings.com/about-valerie

https://www.darrellgrant.com/

https://www.naomilmusic.com/

Cornbread

1 1/3 cups all-purpose flour

⅔ cup cornmeal

1/2 cup corn flour

2/3 cup sugar

5 teaspoons baking powder

½ teaspoon salt

1.5 cups milk

5 tablespoons unsalted butter, melted

1 whole egg, beaten

Preheat the oven to 350°F.

In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, leave some coarser chunks for texture).

Cajun Crab-stuffed Mushrooms

1 cup crabmeat

1/2 cup cream cheese

1/2 cup fresh parsley leaves, chopped

1/2 cup green onions, chopped

4 tablespoons Parmesan

Seasoning (see recipe below)

10 white mushroom caps

1/2 cup bread crumbs

Olive oil

Seasoning:

1/2 cup salt

2 Tbs black pepper

2 Tbs cup garlic powder

1 tsp cayenne

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Add seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Rub mushrooms with olive oil and dribble a little on top of mushrooms. Transfer to oven and bake for about 20 minutes, or until the filling is hot and melted.

Shrimp Jambalaya

Olive oil

½ cup of chopped onions

2 cups uncooked rice

½ cup chopped green peppers

2 tsp chopped garlic

2 tsp chopped celery

4 cups water

1 tsp thyme

1 tsp cayenne pepper

2 tsp chopped parsley

1 tsp paprika

16 large raw shrimp (peeled and deveined)

Add 1 tablespoon olive oil to a pot on medium heat. Sauté onions until clear. Add remaining ingredients except shrimp, stir well and cook for 1 minute, then add shrimp. Reduce heat and cover, cooking for 35 minutes. Toss rice, cover again, cooking until rice is done.

Bread Pudding

1 baguette

2 12 oz cans evaporated milk

1 cup water

6 eggs (beaten)

8 oz crushed pineapple

1 large apple, grated

1 ½ cups of sugar

5 Tbsp of vanilla

¼ lb of butter, softened

Tear bread into small pieces and place in a large bowl. Pour the milk and water evenly over the bread. Add the eggs, stirring. Add pineapple and apple, stir well. Add the sugar and stir. Add the vanilla and butter, stir, then pour contents into a 9” x 10” baking dish. Bake at 350 degrees F for 35 minutes.

Bourbon Sauce

3 Tbsp butter

1 Tbsp flour

½ cup sugar

1 cup cream

1 Tbsp vanilla

1 tsp nutmeg

1 oz. bourbon

In a small pan on medium, melt the butter and add flour, stirring for 5 minutes. Stir in the sugar; add cream. Cook for 3 minutes. Add vanilla, nutmeg and bourbon. Let simmer for 5 minutes. Pour over bread pudding then serve.

On this episode of Marti’s Music Kitchen, we delve into the mysterious brain with Musical Neuroscientist, Dr. Larry Sherman. “Learning and instrument has these amazing physical effects on the brain. Like generating new cells... and generating more of this “myelan” substance.” (Which keeps the brain young.) With over 80 publications, numerous television appearances discussing topics such as the science of pleasure and love, music and the brain, he is recognized as one of the

“People who are changing our world.” In the kitchen, he applies his scientific knowledge of the brain to the creative art of cooking. We’re making Cornbread, Cajun Crab-stuffed Mushrooms, Shrimp Jambalaya, and Bread Pudding with Bourbon Cream Sauce!

Is there anything this charmingly intelligent scientist and family man can’t do? Come with me into this former hunting lodge and let’s find out!

Dr. Sherman on TEDx Portland:

https://www.youtube.com/watch?v=b4ByuNIaKFo

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

https://portlandchamberorchestra.org/

https://www.valeriedaysings.com/about-valerie

https://www.darrellgrant.com/

https://www.naomilmusic.com/

Cornbread

1 1/3 cups all-purpose flour

⅔ cup cornmeal

1/2 cup corn flour

2/3 cup sugar

5 teaspoons baking powder

½ teaspoon salt

1.5 cups milk

5 tablespoons unsalted butter, melted

1 whole egg, beaten

Preheat the oven to 350°F.

In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, leave some coarser chunks for texture).

Cajun Crab-stuffed Mushrooms

1 cup crabmeat

1/2 cup cream cheese

1/2 cup fresh parsley leaves, chopped

1/2 cup green onions, chopped

4 tablespoons Parmesan

Seasoning (see recipe below)

10 white mushroom caps

1/2 cup bread crumbs

Olive oil

Seasoning:

1/2 cup salt

2 Tbs black pepper

2 Tbs cup garlic powder

1 tsp cayenne

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Add seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Rub mushrooms with olive oil and dribble a little on top of mushrooms. Transfer to oven and bake for about 20 minutes, or until the filling is hot and melted.

Shrimp Jambalaya

Olive oil

½ cup of chopped onions

2 cups uncooked rice

½ cup chopped green peppers

2 tsp chopped garlic

2 tsp chopped celery

4 cups water

1 tsp thyme

1 tsp cayenne pepper

2 tsp chopped parsley

1 tsp paprika

16 large raw shrimp (peeled and deveined)

Add 1 tablespoon olive oil to a pot on medium heat. Sauté onions until clear. Add remaining ingredients except shrimp, stir well and cook for 1 minute, then add shrimp. Reduce heat and cover, cooking for 35 minutes. Toss rice, cover again, cooking until rice is done.

Bread Pudding

1 baguette

2 12 oz cans evaporated milk

1 cup water

6 eggs (beaten)

8 oz crushed pineapple

1 large apple, grated

1 ½ cups of sugar

5 Tbsp of vanilla

¼ lb of butter, softened

Tear bread into small pieces and place in a large bowl. Pour the milk and water evenly over the bread. Add the eggs, stirring. Add pineapple and apple, stir well. Add the sugar and stir. Add the vanilla and butter, stir, then pour contents into a 9” x 10” baking dish. Bake at 350 degrees F for 35 minutes.

Bourbon Sauce

3 Tbsp butter

1 Tbsp flour

½ cup sugar

1 cup cream

1 Tbsp vanilla

1 tsp nutmeg

1 oz. bourbon

In a small pan on medium, melt the butter and add flour, stirring for 5 minutes. Stir in the sugar; add cream. Cook for 3 minutes. Add vanilla, nutmeg and bourbon. Let simmer for 5 minutes. Pour over bread pudding then serve.

On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast,

Where Anything Can Happen … we take you on a journey from an Italian farm to the hustle and bustle of city life in Portland with travel consultant and chef, Antimo Cimino.

“For me nutrition is the nutrition of the soul. So when you’re cooking, how you do it and what goes into the cooking is because you know you’re putting that in your body and you’re honoring your body,” says Antimo.

“So that’s why I try to cook every day, because I prefer to choose what I’m feeding myself and being more mindful about the process.”

Come savor the flavors of summer with his recipes for “Beet Salad w/Mango Chutney in an Orange Whiskey Sauce” and “Watermelon Cubes,” with bursts of berry, mint, and cinnamon. He is also the author of “Food You’ll Make Love To: Ah, Those Italians!” - a cookbook with a southern Italian flare

What is it about Italian music and food that evokes the passion of love? What are some of his favorite travel adventures? And what fabulous foods would he cook for you on your first date? Come with me into this Italian kitchen, and let’s find out!

Check Out Upcoming Trips

https://voomago.com/upcoming-trips

My Travel Videos

https://www.youtube.com/watch?v=i-s4FukAD_I

https://www.youtube.com/watch?v=rybQ_hqOR4M

https://www.youtube.com/watch?v=-c9yTzw3u_M

Antimo on TV:

Travel talk and cooking on King5 New Day

http://katu.com/amnw/am-northwest-cooking-recipes/biscotti-di-mamma-anna

Marti Mendenhall website

Marti's Patreon

#VoomaGo #AntimoCimino #travelwithantimo #experientialtravel #puglialove #Italy #MartiMendenhall #MartisMusicKit #PdxMusic #PDXEats #BeetSalad #WatermelonCubes #MusicAndFood #Podcast #experientialtravel #puglialove #Cooking #Recipe #PdxJazzSinger #Travel #DiningOut #Chef #OHSU

On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast,

Where Anything Can Happen … we take you on a journey from an Italian farm to the hustle and bustle of city life in Portland with travel consultant and chef, Antimo Cimino.

“For me nutrition is the nutrition of the soul. So when you’re cooking, how you do it and what goes into the cooking is because you know you’re putting that in your body and you’re honoring your body,” says Antimo.

“So that’s why I try to cook every day, because I prefer to choose what I’m feeding myself and being more mindful about the process.”

Come savor the flavors of summer with his recipes for “Beet Salad w/Mango Chutney in an Orange Whiskey Sauce” and “Watermelon Cubes,” with bursts of berry, mint, and cinnamon. He is also the author of “Food You’ll Make Love To: Ah, Those Italians!” - a cookbook with a southern Italian flare

What is it about Italian music and food that evokes the passion of love? What are some of his favorite travel adventures? And what fabulous foods would he cook for you on your first date? Come with me into this Italian kitchen, and let’s find out!

Check Out Upcoming Trips

https://voomago.com/upcoming-trips

My Travel Videos

https://www.youtube.com/watch?v=i-s4FukAD_I

https://www.youtube.com/watch?v=rybQ_hqOR4M

https://www.youtube.com/watch?v=-c9yTzw3u_M

Antimo on TV:

Travel talk and cooking on King5 New Day

http://katu.com/amnw/am-northwest-cooking-recipes/biscotti-di-mamma-anna

Marti Mendenhall website

Marti's Patreon

#VoomaGo #AntimoCimino #travelwithantimo #experientialtravel #puglialove #Italy #MartiMendenhall #MartisMusicKit #PdxMusic #PDXEats #BeetSalad #WatermelonCubes #MusicAndFood #Podcast #experientialtravel #puglialove #Cooking #Recipe #PdxJazzSinger #Travel #DiningOut #Chef #OHSU