Home > Home – Featured
By MARTI MENDENHALL // Musician, Production Manager, engineer, singer, beatboxer Tony Hurerta LOVES to cook, especially with Marti!
Today on Marti’s Music Kitchen, the Fun Cooking Podcast with Creative People, where anything can happen, we’re joined in the kitchen by a shining star of audio engineers. Tony Huerta – the production-managing, audio-engineering, singing and beatboxing extraordinaire. Tony is currently the Production Manager and Audio Engineer for the Grammy award-winning acapella group Take 6, and has previously worked with notable acts like Stevie Wonder, Quincy Jones, Amy Grant, and Brian McKnight…but that’s just the start of the list!
You may also know Tony as the professional singer and beatboxer, who led his acapella group Urban Method to the finals of the NBC show, The Sing Off.
“As a Dad, if you talk about the food like you don’t like it, then they will automatically not like it…..and that’s how I raise my kids. So they eat everything I put on the table.”
A little-known fact about Tony however, is that he LOVES to cook – especially for his kids! On the MMK menu today? Tony’s very own recipe for Salmon Oscar; a quick, simple dinner of salmon and crab over angel hair pasta with a side of cheesy Parmesan Mushrooms.
Are you hungry?! Let’s get cooking with Tony Huerta… in Marti’s Music Kitchen!
Find Tony Online:
Follow Marti & Support Marti’s Music Kitchen!
Buy the Marti’s Music Kitchen Season 1 Cookbook
Tony Huerta’s Salmon Oscar
2-3 salmon fillets
1 tsp Salt
1 tsp pepper
1 tsp lemon pepper
1 tsp oregano
1 tbsp olive oil
1 batch angel hair paste
One large glass (8-10 oz) dry white wine
King crab, ½ cup per filet
1 lb white mushrooms
¼ cup (¼ stick) butter
Salt and pepper to taste
¾ cup parmesan cheese or more to taste
- Bring a large pot of water to a boil.
- cook the angel hair paste.
- At the same time, heat a large skillet with olive oil in it.
- Season the salmon fillets on both sides with the salt, pepper, oregano, and lemon pepper.
- Sear the salmon on high heat on the non-skin side.
- Turn over the filets so the skin side is down.
- Add one large glass of wine and cover immediately.
- Reduce heat to medium.
- Cook for about 10 minutes or until the desired doneness is achieved.
- Shred the crab meat and place in the wine reduction just enough to warm it slightly.
- Remove and strain the paste and add a slight amount of olive oil to keep it from sticking.
- Serve the pasta onto a plate, place the salmon on top, and pour the white wine reduction over both. Then add the crabmeat on top.
Serve with cooked mushrooms and Enjoy!
DIRECTIONS FOR PARMESAN MUSHROOMS:
- In a skillet, put 1/4 stick of butter and warm over medium heat.
- Add washed and cut mushrooms.
- Add salt and pepper.
- Add a generous amount of shredded fresh parmesan cheese, although pre-shredded parmesan works well.
- Cook over medium-high heat for about 15 minutes. Do not stir.
- Let the cheese get crusty on the bottom of the pan.
Serve with Salmon Oscar
#MartisMusicKit #MMK #MartiMendenhall #MusicIndustry #Industry #Food #Music #Podcast #Recipes #Artisan #Snacks #MusicAndFood #PNW #Portland #ComfortFood #OMN #OregonMusicNews #Jazz #Podcast #Season1Cookbook #TonyHuerta #TheSingOff #acapella #Take6 #sonicaudiopro #soundengineer #sounddesign #UrbanMethod #StevieWonder #AmyGrant #SalmonOscar #mushrooms