On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we have a sassy blend of country blues, jazz and rock with The Colin Trio. They’re taking their sultry, Southern influences into the Kitchen to make the luscious layers of something they call “The Real Deal Tuna Melt.” The rich vocals of songwriter, Colin Hogan, combined with Brian Link on bass, and Cheo Larcombe on drums (and sometimes John Dover on trumpet), led this trio to be named one of Portland’s top ten bands of the year by AXS.com. Is Southern charm what binds this trio together? Does their music influence what they eat? Stay tuned – and let’s find out!Facebook: https://www.facebook.com/thecolintrio Instagram: https://www.instagram.com/thecolintrio/ YouTube: https://www.youtube.com/user/feistyfo... Apple Music: https://itunes.apple.com/us/artist/th... Spotify: https://open.spotify.com/artist/4RatL... Website: http://www.thecolintrio.com/ http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://OregonMusicNews.comThe Real Deal Tuna Melt Tuna Steaks - We used three.100 year old perfectly seasoned cast iron skillet (or suitable sub.)Olive Oil – approx. 1 Tbs per steakMayo – Couple of Tbs to moisten tuna, 1-2 Tbs to spread on each rollMustard (yellow and Deli), about 1 TbsDill Relish, 1 TbsSalt - to tastePepper - LotsChipotle powder, optional - 1 tspTomato, sliced (if you can actually find one in Oregon) Kaiser roll or other roll of choiceProvolone Cheese, one slice per steak Heat oven to 350.To prepare tuna, rub both sides with oil and sprinkle with fresh ground pepper.Heat oil in skillet until almost the smoke point.Sear tuna steaks in pan. Flip once halfway through.Put entire cast iron pan with tuna steaks into oven until no longer pink. Remove to mixing bowl and allow to cool. Once tuna has cooled, crumble with a fork.Add dill relish, mayo, mustard, pepper and a hint of chipotle powder as an optional seasoning.Slice Kaiser rolls, spread one side with mayo, and toast the other side under a broiler.Put tuna on mayo side, fold cheese and cover tuna. Place under the broiler until the cheese begins to brown. Spread toasted half with mayo, assemble the sandwich, and eat! Cousin Mikey Clams Little Neck Clams, fresh, About 2 lbs1 Can o' bud (Budweiser beer)1 Stick o' butter 2 cloves-2 Tbs. Garlic, finely chopped 1/2 Lemon, sliced1 Tbs Old Bay Seasoning 1 Baguette, sliced In a medium saucepan, heat one bottle of beer on medium heat.Add lemon slicesAdd chopped garlic, about 1-2 TbsAdd 1 stick butterAdd Old Bay SeasoningOnce the mixture comes to a boil, add clams and cook for about 4 minutes.Pour entire mixture into a bowl to cool.Eat the clams and dip the sliced baguette in the sauce. #thecolintrio #MartiMendenhall #MartisMusicKit #Clams #TunaMelt #Cooking #WritingMusic #Songwriter #ColinHogan #BrianLink #CousinMikey

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On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we have a sassy blend of country blues, jazz and rock with The Colin Trio. They’re taking their sultry, Southern influences into the Kitchen to make the luscious layers of something they call “The Real Deal Tuna Melt.” The rich vocals of songwriter, Colin Hogan, combined with Brian Link on bass, and Cheo Larcombe on drums (and sometimes John Dover on trumpet), led this trio to be named one of Portland’s top ten bands of the year by AXS.com. Is Southern charm what binds this trio together? Does their music influence what they eat? ?Tune into Episode 17 and let’s find out!Facebook: https://www.facebook.com/thecolintrio Instagram: https://www.instagram.com/thecolintrio/ YouTube: https://www.youtube.com/user/feistyfo... Apple Music: https://itunes.apple.com/us/artist/th... Spotify: https://open.spotify.com/artist/4RatL... Website: http://www.thecolintrio.com/http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://OregonMusicNews.com

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Welcome to Episode 16 of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen! My guest is the amazing trumpet player, author, teacher and outstanding cook, Mr. John Dover. He is an endorsed artist for Bach trumpets, and he plays everything from classical and jazz, to rock. This Renaissance man will be cooking up Chilaquiles with a Lazy man's Piña Colada, and we’ll even get to check-out Jam’s By Jess, home-made goodness in a jar by John’s wife, Jessica.“Cooking with the heart is how where we learn to show people what we think of them…It also forces you as the chef to engage and indulge in what you're creating to make it better.”John has a super-cool second career as the comic book author of the booze-drinking, lady-loving detective known as “Johnny Scotch.” How does music effect what’s cooking in the kitchen? What is the parallel of writing music and writing a comic book? And just what would Johnny Scotch make for date-night dinner? Come with me into this mysterious, Jazz Noir episode – and let’s . . find . . out! (See Recipe Below.)http://www.johndmusic.comhttps://www.facebook.com/johndovertrumpethttps://www.youtube.com/user/johndovertrumpethttps://www.facebook.com/johndoverauthor/http://johnnyscotchjustice.com/index.htmlhttps://twitter.com/scotch_johnnyhttps://www.instagram.com/johnnyscotchjustice/http://readjohndover.comChilaquiles:Homemade tortilla chips – or from a bag!Preheat oven on high BroilLightly oil tortillas.Sprinkle with kosher saltBake in oven until crisp and brownLet cool then break into smaller "chip" sizeHeat large skillet on medium highAdd a couple table spoons of high smoke oil such as avocado oilPour in a cup of green chili salsaDrop in generous portion of homemade chipsMix until chips are coated but still crispyPour out onto plateIn another skillet cook two eggs (per person) to sunnyside upMove eggs to top of chips on plateGarnish with additional salsa (if wanted) chopped cilantro, and crumble some chevere or queso fresco over top.Variation:Add any of the following items - Shredded rotisserie chickenRefried or black beansPickled jalapeño'sYou can also use a red salsa instead of green or do a combo of bothLazy man's Piña ColadaIceCoconut rumPineappleBlend till foamyJams on hand:Jams for the toast are being provided by Jessica Dover (aka Jam's by Jess)Serrano JamStrawberry LavenderRaspberry GingerSpecial Rewards to Support this Podcast at $1/Month!http://Patreon.com/MartiMendenhall http://MartiMendenhall.comhttp://OregonMusicNews.com

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On the Episode 15 of Marti’s Music Kitchen, is the amazing trumpet player, teacher and outstanding cook, Mr. John Dover. He is an endorsed artist for Bach trumpets, and he plays everything from classical and jazz, to rock. This Renaissance man will be cooking up Chilaquiles with a Lazy man's Piña Colada, and we’ll even get to check-out Jam’s By Jess, home-made goodness in a jar by John’s wife, Jessica.“Cooking with the heart is how where we learn to show people what we think of them…It also forces you as the chef to engage and indulge in what you're creating to make it better.”John has a super-cool second career as the comic book author of the booze-drinking, lady-loving detective known as “Johnny Scotch.” How does music effect what’s cooking in the kitchen? What is the parallel of writing music and writing a comic book? And just what would Johnny Scotch make for date-night dinner? Tune in to mysterious, Jazz Noir episode – and let’s . . find . . out!www.johndmusic.comhttps://www.facebook.com/johndovertrumpethttps://www.youtube.com/user/johndovertrumpethttps://www.facebook.com/johndoverauthor/http://johnnyscotchjustice.com/index.htmlhttps://twitter.com/scotch_johnnyhttps://www.instagram.com/johnnyscotchjustice/http://readjohndover.com#MartiMendenhall #MartisMusicKit #MusicAndFood #Podcast #bachbrass#johndoverbachartist #johndovertrumpet #johnnyscotch #justiceservedneat#johnnyscotchjustice #johndoverauthor #Cilaquileshttp://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://OregonMusicNews.com

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We’re dancing in the kitchen today with The AM/Acoustic Minds’ identical twin sister singers and songwriters, Jenni and Amanda Price. Together with super producers and multi instrumentalists Josh Lorenzen and Aaron Altemose, they’ve been capturing the EDM house in both Portland and LA with a cross-genre of bass-infused soul power music. They were voted Portland’s “Band of the Year,” in 2010, and they’ve just released a new, self-titled album in 2017.“I think the coolest part about cooking is when you cook with love, you taste the love! Regardless of how many people come into the kitchen with you, if you can make something with love, then they can feel like they are at home with whatever it is you cooked.” - Amanda PriceJenni and Amanda are huge food fans, and they LOVE to cook! We are powering up an original recipe for super-healthy Chili Tacos using ground turkey. How have they survived the challenges of keeping fresh produce in the kitchen while touring 100’s of clubs and multi-city living? Come with me - and let’s find out!Web: http://www.theammusic.com/FB: https://www.facebook.com/AcousticMindsMusic/Twitter: https://twitter.com/AcousticMindsSoundcloud: https://soundcloud.com/acousticmindsmusicInstagram: @_theam and @mcjojolovesyouJenni & Amanda’s Healthy Chili TacosChili TacosTwo yellow onions Two red peppers Two yellow peppers or orange Two jalapeños Large can of diced chilies Small can of jalapeños diced hot One can beans black One can beans kidney Four cans tomatoes, use three cans of the season diced tomatoes either with jalapeños seasoned and one can diced roasted Two cans golden corn 3 pounds ground turkey Three packs taco seasoning. We use Lowery's .Cook one onion, cook bell peppers move to the side.Start the meat with another onion, season with salt and pepperAfter the meat is thoroughly cooked, add the taco seasoning and stirAdd the remaining onions, bell peppers and chopped jalapeñosSimmer After the meat has cooked and sautéed down I add that to the veggie prepIn the other pot, add corn, beans, tomatoes, chilies and jalapeños cooking a few minutes for each item.#theam #acousticminds #acousticmindsmusic #MartisMusicKit#MartiMendenhall #ChiliTacos #HealthyEating #TurkeyTacos #LoseWeighthttp://MartiMendenhall.com http://Patreon.com/MartiMendenhallhttp://OregonMusicNews.com

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On this PREVIEW of Marti’s Music Kitchen, Episode 15, We’re dancing in the kitchen today with The AM/Acoustic Minds’ identical twin sister singers and songwriters, Jenni and Amanda Price. Together with super producers and multi instrumentalists Josh Lorenzen and Aaron Altemose, they’ve been capturing the EDM house in both Portland and LA with a cross-genre of bass-infused soul power music. They were voted Portland’s “Band of the Year,” in 2010, and they’ve just released a new, self-titled album in 2017.Listen to the Full Episode Here: https://soundcloud.com/martismusickitchen/the-am-acoustic-minds-super-healthy-chili-tacos-mmk-ep15-multi-city-living-and-cooking-with-love“I think the coolest part about cooking is when you cook with love, you taste the love! Regardless of how many people come into the kitchen with you, if you can make something with love, then they can feel like they are at home with whatever it is you cooked.” - Amanda PriceJenni and Amanda are huge food fans, and they LOVE to cook! We are powering up an original recipe for super-healthy Chili Tacos using ground turkey. How have they survived the challenges of keeping fresh produce in the kitchen while touring 100’s of clubs and multi-city living? Listen to the full episode, and let’s find out!http://www.theammusic.com/https://www.facebook.com/AcousticMindsMusic/https://twitter.com/AcousticMindsSoundcloud: https://soundcloud.com/acousticmindsmusicInstagram: @_theam and @mcjojolovesyou#theam #acousticminds #acousticmindsmusic #MartisMusicKit#MartiMendenhall #ChiliTacos #HealthyEating #TurkeyTacos #LoseWeighthttp://MartiMendenhall.com http://Patreon.com/MartiMendenhallhttp://OregonMusicNews.com

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On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”As an added treat, Pianist, David Saffert will be joining us in the kitchen, so there is a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz & Scat Duet! What are her tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.https://www.oregonwinepress.com/classic-pairingshttp://www.suzannenance.com/index.phphttps://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/ #SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine #ValentineBreakfasthttp://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://OregonMusicNews.com

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On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz and Scat Duet!! What are Suzanne’s tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.https://www.oregonwinepress.com/classic-pairingshttp://www.suzannenance.com/index.phphttps://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhallhttp://OregonMusicNews.comSuzanne Nance’s Hash Brown Crust Quiche Lorraine:Ingredients: Hash Brown Crust1 package (1 pound) frozen, organic hash brown potatoes, thawedShredded cheddar cheeseGrated parmesan cheese1 eggSalt and pepperQuiche Pastry for a one-crust nine-inch pie 4 strips bacon1 onion, thinly sliced1 cup Gruyère or Swiss cheese, cubed¼ cup grated Parmesan cheese4 eggs, lightly beaten2 cups heavy cream or 1 cup each milk and cream¼ teaspoon nutmeg½ teaspoon salt¼ teaspoon freshly ground pepper Tabasco sauce to tasteDirections: Hash Brown CrustPreheat the oven to 400°F. Defrost hash browns and squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan. Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp!Quiche Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.#SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine

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On this episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen, we cook with Mark Bitterman, James Beard Award-winning food writer, chef, foodie, and Instagram King. He is the founder of Bitterman Salt Company, with hand-made salts that unite flavor, sustainability and social responsibility. He is also the owner of the specialty store, The Meadow, with locations in Portland, New York City, and coming this Spring, Tokyo! Now on the doorstep of it’s 13th year in business, this place is internationally known as THE specialty boutique shop for finishing salts, cocktail bitters and, of course my favorite food group, chocolate! This is also the 13th episode of MMK!“I meet this salt maker and he's this guy who's got this sandy blonde hair and he has blue sun-bleached eyes… he's looking out over the horizon and telling me how he makes salt with his hands - and the sea - and the Sun. And I'm like… Who are you?” On the menu today is a bad-ass family recipe for Caesar salad, and a Steak (which is all about the salt), and a Martini – which Mark suggests is the hardest drink in the world to make! Since Mark’s cookbooks have won awards from places like the James Beard Foundation, and he’s shared salt and bitters at the Smithsonian and Le Cordon Bleu, and he has been recognized as a “Local Food Hero” by Cooking Light and a “Tastemaker in” Food & Wine, I’m thinking this will be an AMAZING FOOD EXPERIENCE! What is this Magic melody he sings about Salt? And why is he one of the most in-demand interviews for places like the NY Times, The Splendid Table and All Things Considered? And of course – what is the mysterious music connection? Stay tuned – and let’s find out!#MarkBitterman #Selmelier #MartiMendenhall #MartisMusicKithttps://www.instagram.com/SELMELIER/http://markbitterman.com/ http://www.bittermansalt.co Mark’s Blog: http://markbitterman.com/blog/Mark’s Cookbooks: https://themeadow.com/collections/bookshttp://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://OregonMusicNews.comThe World's Best Martinis:2.5 oz London Dry Gin.75 oz dry (white) Vermouth2 dashes citrus bitters1 lemon twist, for garnishMake in a beaker with a LOT of ice.(The size of the container takes some of the energy out of the cold.)“Dilution makes the World’s Best Martini!” Frozen Ice - (Colder than Bar Ice.)Stir (do not shake) frozen ice longer than bar ice.Pour into glassGarnish with OlivesRaise the Glass and make a toast!Caesar Salad: For the Dressing, the goal is equal parts of the oils, and the rest of the ingredients.In a quart jar, 2 egg yolks2-3 whole lemons - squeeze into jarShake it (breaks up the yolks) and leave it for a few minutes.Add a dollop of Dijon mustard2-3 Cloves of Garlic, pressedPut the lid on the jar and Shake, shake, shakePrep your romaine Lettuce.Grate parmigiano reggianoContinue the Dressing:Mince up a couple of anchovies and add them to the dressing.Add the oil from the anchovies into the dressing.A TON of black pepper. More than you think!This should take up about 1/3 of the jar.Fill another 1/3 of the jar with combination of 3-4 tablespoons of olive oil, and regular vegetable oil. Make your own croutons ahead - old bread (even year-old bread) drizzle with olive oil, toast it in the toaster oven. Or use pre-made croutons.Add the croutons to the dressing jar and shake them up!Toss the dressing/crouton combo in the salad, then toss in about a cup of the grated cheese. Rib Eye Steak: Two Nice Size Steaks (ours was about 1.5 inches thick)Pick a Great SaltSprinkle salt and rub into both sides of meat.Let sit at room temperature for 1-2 hours.Use a cast iron skillet. Heat on high. Add about 2 tablespoons of butter in a heated pan.Cook steak in Butter, approximately 5 min per side. Finish with a blowtorch to give it a beautiful brown crust.Let the steak rest for a bit.Scatter another salt over the s

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On the next episode of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … we cook with Mark Bitterman, James Beard Award-winning food writer, chef, foodie, business owner and Instagram King [or Instagram serf, in his own estimation]. We’ll talk about his love affair with Food, Travel, Salt, the quest for the best martini, and of course my favorite food group – chocolate!Click here for the full show: https://soundcloud.com/martismusickitchen/mark-bitterman-worlds-best-martinis-steak-and-caesar-salad-mmk-ep13-food-is-community “I meet this salt maker and he's this guy who's got this sandy blonde hair and he has blue sun-bleached eyes… he's looking out over the horizon and telling me how he makes salt with his hands - and the sea - and the Sun. And I'm like, my God! I'm just... in love! Who are you?” Join us as we make his bad-ass family recipe for Caesar salad, and a steak (which, I’m told, is all about the salt), and the World’s BEST Martini. Since Mark has won praise from places like the International Association of Culinary Professionals, and he’s been featured at Le Cordon Bleu, on The Splendid Table and All Things Considered, this is an AMAZING FOOD EXPERIENCE with a ton of cooking tips.What is this magic melody he sings about Salt? And of course – what is the mysterious music connection? Find out on Episode 13 of Marti’s Music Kitchen!#MarkBitterman #BittermanSaltCo #MartiMendenhall #MartisMusicKithttps://www.instagram.com/SELMELIER/http://markbitterman.com/www.bittermansalt.co http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttp://OregonMusicNews.comhttp://MartiMendenhall.com

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