Marti's Music Kitchen
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! If YOU want to support this creative endeavor and future cookbooks, join the fun at http:/Patreon.com/MartiMendenhall Check Out the website: http://MartisMusicKitchen.net
Marti's Music Kitchen
Susannah Mars Merideth Kaye Clark MMK EP18: Hotel Deluxe Chef Zaragoza Chicken Parmesan Musicals
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Marti Mendenhall
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On this episode of Marti's Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen ... we entered Executive Chef Juan Zaragoza's kitchen at the elegant Hotel DeLuxe to cook up a little Chicken Parmesan with two of Portland's theatrical stars, Susannah Mars and Merideth Kaye Clark. These ladies have taken the term Supper Club to new heights since its inception in the hotel's signature restaurant, Gracie's. You'll go on a musical journey back to the days of glittering and glamorous movie stars filling our movie screens with stories and our hearts with song. Combined with Chef Juan's special menu, the evening is a feast for all the senses. “We making the chicken parmesan, with house made marinara sauce, and then we’re going to cook some pasta and then finish it up with a little fresh basil. I just tweaked it a little bit, changed the marinara and the breadcrumbs,” says Chef Zaragoza. “Just doing it my way versus the old way.” “He does it . . his way,” sing Susannah and Merideth!Does Merideth earn a star rating in the kitchen? Will Susannah write a new musical about the experience? Stay tuned - and let's find out!https://www.hoteldeluxeportland.com/signature-events/http://susannahmars.com/http://www.meridethkayeclark.com/Susannah Facebook: https://www.facebook.com/Susannah-Mars-608597835860998/Merideth Facebook: https://www.facebook.com/merideth.clarkMartiMendenhall.comPatreon.com/MartiMendenhallOregonMusicNews.comChicken Parmesan(4) 7oz chicken breasts4 cups panko 1 cup flour6 eggs, beaten2 Tbl herbes de provence1 cup canola oil2 cups shredded mozzarella¼ cup parmesan¼ bunch basil, torn* Butterfly chicken and pound out thin* Mix panko with dry herbs* Dip chicken in egg, then coat with panko and flour, set aside while pan reaches desired temperature. * Heat oil in large skillet to 350, cook chicken on both sides until golden brown, remove and allow to drain on paper towel.* Place each chicken breast on a baking sheet. Cover with tomato sauce (recipe below) and cheese. Place in 400F oven until cheese is melted and lightly browned.* Place spaghetti (instructions below) on plate, top with chicken, and more sauce if desired. * Garnish with parmesan cheese and basil.Tomato Sauce10 cans san marzano tomatoes 1/2 each tomato paste (12oz)1 bunch basil1 onion, quartered1 cup garlic cloves1 cup white wine1 cup water1/8 cup oregano1/8 cup salt1/2 cup sugarMethod:* In a food processor, mince garlic, onions, and basil* Place everything in a 400 (4") baking pan and stir* Place in a 400F oven and bake for 1 ½ hours* Run through a food mill or blender and allow to coolSpaghetti* Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles.* Salt the water with at least one tablespoon—more is fine. The salty water adds flavor to the pasta.* Add pasta. * Stir the pasta. * Test the pasta by tasting it.* Drain the pasta.#SusannahMars #MeridethKayeClark #SupperClub #MusicTheatre #HotelDeLuxe #JuanZaragoza #Chef #MartiMendenhall #MartisMusicKit #Cooking #ChickenParmesan #Musicals #Recipe #Cooking