Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen!
On this next episode, we are talking with a man who expresses his passion for music through his saxophone - and his tap shoes - and drums and piano, flute and even the pot lids from his kitchen! Whatever he can find to express the rhythm that flows from him.
In the kitchen, we make his go-to meal after a gig - Savory Bean Sauté and a Persimmon and Pumpkin Seed Salad. I’d never had persimmons and turns out - they’re delicious!
Shoehorn has made his way through over 30 countries, always tapping and playing his way into the local musical culture. Something to feed his hunger for multi-cultural diversity. He’s also known for inventing the Tappercussion e-tap electric tap dance instrument, which he has used on some of the six albums he has released over the years. Let me just say that Shoehorn is one interesting guy!
Find out more about Shoehorn, and hear him perform live on the show - on Episode 46 of Marti’s Music Kitchen.
Shoehorn’s Links!
instagram: miconshoehorn
facebook: M.C. Shoehorn, tap dancing saxophonist
youtube: https://youtu.be/dRDh7YS3ocg (MC Shoehorn Conley)
website: https://shoehornmusic.com/
Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html
Persimmon Pumpkin Seed Salad
Serves 4
INGREDIENTS
¼ cup red onion, minced
Juice of 2 lemons
2 cups cabbage, thinly shredded
1-2 Fuyu persimmons, peeled and thinly sliced (a potato peeler works great!)
1 cup red lettuce greens, torn
¼ cup crumbled feta cheese
¼ cup pepitas (shelled pumpkin seeds)
2 tablespoons tahini
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
DIRECTIONS
Soak onion in lemon juice for a few minutes.
Combine with remaining ingredients and serve.
Savory Bean Sauté
ADVANCE DIRECTIONS
Soak dried beans overnight: cover with water by 1-2 inches. Drain and rinse.
(Quick soak: cover beans with water by 2 inches in large pot. Boil 5 minutes; remove from heat, let sit one hour.)
INGREDIENTS
2 tablespoons olive oil or butter
4 cloves garlic, chopped or 2 tablespoons garlic flakes
¼ cup onion, chopped
1 carrot, chopped
½ cup mushrooms, sliced
1 cup radish greens, chopped and blanched
1 cup dried mixed beans (should yield at least 2 cups when cooked)
1 tablespoon curry powder (S&B is recommended)
1-2 tablespoons soy sauce
3 cups rice, cooked
If desired: salt, pepper, brewer’s yeast, grated cheese, hot sauce (Sabor Mineiro is recommended)
DIRECTIONS
Cook soaked beans in water until tender. (Shoehorn loves his stove-top pressure cooker, but Instant Pot or stove-top boiling will do.)
Blanch radish greens in boiling water. Strain and chop.
Heat olive oil in skillet on medium-high heat.
Add garlic, onion, carrot, mushrooms and radish greens, in that order. Turn heat to medium; saute 1 minute.
Cover with beans; do not stir.
Add curry powder and soy sauce.
Stir when heated through and serve over rice. Season with any combination of salt, pepper, brewer’s yeast, grated cheese, or hot sauce, to taste.
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