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Jason Fellman Marti's Music Kitchen EP34: / Stone Fruit Glazed Chicken Harefest J-Fell Presents Band Fanbase Secrets

By MARITI MENDENHALL // Jason Fellman owner and ambassador of Good Times at J-Fell Presents joins Marti to cook Stone Fruit Glazed Chicken



DRUM ROLL, PLEASE… It’s time for Marti’s Music Kitchen -- the Fun Creative’s Cooking Podcast, where anything can happen!

In this installment we’re joined by Jason Fellman, owner and ambassador of Good Times at J-Fell Presents, co-lead singer and rhythm guitarist for Radical Revolution 80’s tribute band and drummer for Stone in Love, a Journey tribute band. Jason also co-owns Harefest and Sterling Talent, where he organizes festivals and manages and promotes almost all of the tribute bands in Portland!

“Musicians are spending too much time trying to get gigs, and what they should be doing is spending time trying to cultivate a fan base.”

Listen and learn Jason’s favorite recipes, and discuss the secret to creating a successful cover band… only on Marti’s Music Kitchen!



Harefest - Stay tuned for more shows!

Join the MMK Family - with special perks - here! Patreon.com/MartiMendenhall

Find Marti Here:
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#JasonFellman #JFellPresents #SterlingTalent #Harefest #Booking #GetGigs #TributeBands #MartiMendenhall #MartisMusicKit #CookingPodcast #Recipe #ApricotChicken #ChefJuanZaragoza #CoverBand #Journey #MMK

As Spring is coming to an end and Summer is right around the corner. Stone fruit is popping up everywhere

From backyards to farmers market, someone you know has a stone fruit tree. Cherries, plums, peaches…. The list can go on. If you have Neighbors like mine, you’re probably sitting on a few pints of freshly made jam, preserves or jelly. This is a go-to recipe that you will love and that 5 year old that only wants what he wants!

Cheers! (Recipe courtesy of Chef Juan Zaragoza)

½ c. Stone fruit - jam, preserves, jelly (your favorite)
1TBL. Dijon mustard
1TBL Whole grain mustard
1 TBL Honey
1/2TBL. Chopped Thyme
1 tsp. Sea salt ( I use Maldon or any flake sea salt)

whisk together to combine
Set aside room temp
1/2 c. Chopped roasted & salted pistachios ( almonds, cashews, hazelnuts all work as well)
2TBL. Chopped Parsley

2 tsp. Olive oil
2 boneless, skinless chicken breasts (5-6 oz. each), seasoned with salt & pepper. ( if your a thigh person like myself, thighs works as well.)
1/4 c. White wine
Make sure to trim any unwanted fatty parts.
Cooking the Chicken:
Preheat oven to 425.
For the chicken, heat oil in a skillet over medium-high. Add chicken and sear until browned, 2 minutes per side.
Place skillet in oven for 3 minutes then flip over for another 3 min. Roast chicken until a thermometer inserted into the thickest part registers 165 degrees, ( this may take loner if using bone in. Always go by the thermometer, especially with chicken)
Remove Chicken from skillet, add wine to deglaze the pan. whisk to get all the fond from the pan.
Add sauce and cook for 1 minute
Return chicken to skillet, flipping to coat with sauce.
Serve chicken with sauce; garnish with parsley and pistachios.
Orzo risotto
2 tablespoons butter
1 each minced shallot
1 cup uncooked orzo pasta or any fun pasta you have laying around
1 (14.5 ounce) can chicken broth
1/4cup grated Parmesan cheese
1/4 cup grated pecorino
1/2 each lemon zest.
Salt and pepper to taste
Melt butter in a heavy skillet over medium-high heat. Stir shallot and orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in cheese. Season with salt, pepper and lemon zest. Transfer to a shallow bowl.
If you have left over thyme or parsley you can add it in.



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