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04/20/2019

Marti cooks with Susannah Mars & Merideth Kaye Clark - Marti's Music Kitchen EP18: Hotel Deluxe Chef Zaragoza Chicken Parmesan Musicals

By MARTI MENDENHALL //  Marti's Music Kitchen Episode #18! At Executive Chef Juan Zaragoza's kitchen at Hotel DeLuxe and cooking up Chicken Parmesan with two of Portland's theatrical stars, Susannah Mars and Merideth Kaye Clark.

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.clark

MartiMendenhall.com
Patreon.com/MartiMendenhall
OregonMusicNews.com

Chicken Parmesan

(4) 7oz chicken breasts

4 cups panko 

1 cup flour

6 eggs, beaten

2 Tbl herbes de provence

1 cup canola oil

2 cups shredded mozzarella

¼ cup parmesan

¼ 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 Sauce

10 cans san marzano tomatoes 

1/2 each tomato paste (12oz)

1 bunch basil

1 onion, quartered

1 cup garlic cloves

1 cup white wine

1 cup water

1/8 cup oregano

1/8 cup salt

1/2 cup sugar

Method:

* 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 cool

Spaghetti

* 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 

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