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
Mark Bitterman – World’s Best Martinis Steak and Caesar Salad: MMK EP13 Food Is Community
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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 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 steak, then serve.