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=b4ByuNIaKFohttp://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttps://portlandchamberorchestra.org/https://www.valeriedaysings.com/about-valeriehttps://www.darrellgrant.com/https://www.naomilmusic.com/Cornbread1 1/3 cups all-purpose flour⅔ cup cornmeal1/2 cup corn flour 2/3 cup sugar5 teaspoons baking powder½ teaspoon salt 1.5 cups milk5 tablespoons unsalted butter, melted1 whole egg, beatenPreheat 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 Mushrooms1 cup crabmeat1/2 cup cream cheese1/2 cup fresh parsley leaves, chopped1/2 cup green onions, chopped4 tablespoons ParmesanSeasoning (see recipe below)10 white mushroom caps1/2 cup bread crumbsOlive oilSeasoning:1/2 cup salt2 Tbs black pepper2 Tbs cup garlic powder1 tsp cayennePreheat 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 JambalayaOlive oil½ cup of chopped onions2 cups uncooked rice½ cup chopped green peppers2 tsp chopped garlic2 tsp chopped celery4 cups water1 tsp thyme1 tsp cayenne pepper2 tsp chopped parsley1 tsp paprika16 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 Pudding1 baguette2 12 oz cans evaporated milk1 cup water6 eggs (beaten)8 oz crushed pineapple1 large apple, grated1 ½ cups of sugar5 Tbsp of vanilla¼ lb of butter, softenedTear 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 Sauce3 Tbsp butter1 Tbsp flour½ cup sugar1 cup cream1 Tbsp vanilla1 tsp nutmeg1 oz. bourbonIn 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.

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