Buster Holmes's guest appearances

Buster Holmes

Marti's Music Kitchen

Earl Grey

Chris Hannah

Mark Bowden

Joe Jackson

LaRhonda Steele

Naomi LaViolette

Mark Bitterman

John Dover

Cherie Johnson

Jenny Conlee

Tony Huerta

Suzanne Nance

Sophie Lee

Lauren Steele

Susannah Mars

OwlTail

Tom D'Antoni

Episode 3 of Marti’s Music Kitchen features a guest from Oregon Music News and KMHD Jazz Radio, Journalist and DJ, Mr. Tom D’Antoni. With a career which includes network TV and radio, newspapers, national magazines, internet and podcasts, Tom has wined, dined and interviewed thousands of musicians! Oregon has known him from his years as a Producer/Reporter on OPB’s Oregon Art Beat show. He wrote for the Oregonian newspaper from 1997 to 2009 and is now a DJ on KMHD Jazz Radio.For over 40 years, Tom has been collecting behind-the scenes stories in music, dining from New York to Portland, and was inspired to learn to cook his favorite Buster Holmes’ Red Beans and Rice recipe in New Orleans. Listen to Episode 3 to find out what secrets he has to tell on Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen in the Kitchen!Check out Coffee Shop Conversations on Oregon Music News: http://www.oregonmusicnews.com/coffeeshop-conversationsCheck out the “The New Orleans Handmade Cookin’ Buster Holmes Restaurant Cookbook. https://smile.amazon.com/dp/B006YNXFL8/ref=smi_www_rco2_go_smi_g1405964225?_encoding=UTF8&amp;btkr=1&amp;ie=UTF8 As mentioned in this episode, you can order Crawfish Monica from Kajun Kettle Foods, Inc. https://www.kajunkettle.com/ Recipe: Tom D’Antoni / Buster Holmes’ Red Beans and Rice – with Tom’s Tweaks!2 pounds Red Beans1-2 medium onions, chopped½ green bell pepper, chopped1 pound smoked ham hock3 cups sauterne2 teaspoons hot sauce (keep adding it through cooking to taste)1-2 cloves garlic½ stick margarineSalt &amp; Pepper to taste1 pot of rice – cooked Soak washed, rock-free beans, covered in sauterne, or alternative “cheap” wine overnight. Tom says the cheaper the better, because it’s not as filtered!In a large pot, cover beans with water, or alternatively use the sauce you soaked them in overnight as part of the liquid. Add chopped onions, bell pepper, ham hock and garlic. Cook on low for 5 hours.  Stir about once per hour, adding hot sauce to taste as you go. Prep and serve over rice.  Any kind of rice will do!Tom’s Tips:•	Invite guests to arrive about an hour before the dish is done. •	The cheaper the wine, the better. Can use cheap beer as a sub.•	Don’t invite your girlfriend over to watch an episode of a freaky food show you produced if you want a girlfriend after she has watched the show!Marti’s Next Video, “Washing Dirty Dishes,” is set to film on September 29th.  Stay in the loop and get behind-the-scenes info via an exclusive email. Sign up at http://MartiMendenhall.com

Episode 3 of Marti’s Music Kitchen features a guest from Oregon Music News and KMHD Jazz Radio, Journalist and DJ, Mr. Tom D’Antoni. With a career which includes network TV and radio, newspapers, national magazines, internet and podcasts, Tom has wined, dined and interviewed thousands of musicians! Oregon has known him from his years as a Producer/Reporter on OPB’s Oregon Art Beat show. He wrote for the Oregonian newspaper from 1997 to 2009 and is now a DJ on KMHD Jazz Radio. For over 40 years, Tom has been collecting behind-the scenes stories in music, dining from New York to Portland, and was inspired to learn to cook his favorite Buster Holmes’ Red Beans and Rice recipe in New Orleans. Listen to Episode 3 to find out what secrets he has to tell on Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen in the Kitchen! Check out Coffee Shop Conversations on Oregon Music News: <a href="http://www.oregonmusicnews.com/coffeeshop-conversations" rel="nofollow" target="_blank">http://www.oregonmusicnews.com/coffeeshop-conversations</a> Check out the “The New Orleans Handmade Cookin’ Buster Holmes Restaurant Cookbook. <a href="https://smile.amazon.com/dp/B006YNXFL8/ref=smi_www_rco2_go_smi_g1405964225?_encoding=UTF8&amp;btkr=1&amp;ie=UTF8" rel="nofollow" target="_blank">https://smile.amazon.com/dp/B006YNXFL8/ref=smi_www_rco2_go_smi_g1405964225?_encoding=UTF8&amp;btkr=1&amp;ie=UTF8</a> As mentioned in this episode, you can order Crawfish Monica from Kajun Kettle Foods, Inc. <a href="https://www.kajunkettle.com/" rel="nofollow" target="_blank">https://www.kajunkettle.com/</a> Recipe: Tom D’Antoni / Buster Holmes’ Red Beans and Rice – with Tom’s Tweaks! 2 pounds Red Beans 1-2 medium onions, chopped ½ green bell pepper, chopped 1 pound smoked ham hock 3 cups sauterne 2 teaspoons hot sauce (keep adding it through cooking to taste) 1-2 cloves garlic ½ stick margarine Salt &amp; Pepper to taste 1 pot of rice – cooked Soak washed, rock-free beans, covered in sauterne, or alternative “cheap” wine overnight. Tom says the cheaper the better, because it’s not as filtered! In a large pot, cover beans with water, or alternatively use the sauce you soaked them in overnight as part of the liquid. Add chopped onions, bell pepper, ham hock and garlic. Cook on low for 5 hours. Stir about once per hour, adding hot sauce to taste as you go. Prep and serve over rice. Any kind of rice will do! Tom’s Tips: •	Invite guests to arrive about an hour before the dish is done. •	The cheaper the wine, the better. Can use cheap beer as a sub. •	Don’t invite your girlfriend over to watch an episode of a freaky food show you produced if you want a girlfriend after she has watched the show! Marti’s Next Video, “Washing Dirty Dishes,” is set to film on September 29th. Stay in the loop and get behind-the-scenes info via an exclusive email. Sign up at <a href="http://MartiMendenhall.com" rel="nofollow" target="_blank">http://MartiMendenhall.com</a>

Tom D'Antoni: MMK EP3 Food and Jazz from New Orleans - Buster Holmes' Red Beans and Rice