That’s RIGHT baby, it’s SEASON THREE of MARTI’S MUSIC KITCHEN! If you’ve been around since the beginning, THANK YOU! And if you’re new here, don’t forget to give the podcast a listen and patreon.com/MartiMendenhall a peek, would you kindly?
We’re in the kitchen on this momentous day with Pete Peterson, orchestrator extraordinaire and Portland’s go-to recording artist for saxophone and woodwind instruments. He’s a member of the Harry James Orchestra, has been featured on film soundtracks, and has toured nationally many times over. Pete is also well-known for his cooking expertise, especially behind the grill!
“I was fortunate enough to get to tour with some bands that went all over the country, so every place I went I would sample their barbecue and go “oh wow, this is really good!” So I’d come back with ideas and I’d go out to my smoker and just experiment and practice and try to see what I can come up with. You know, barbecue is kind of the universal language of American cooking!”
Today’s recipe is a beef wellington with a touch of bourbon. Pete’s recipe calls for slow-cooking the beef and adding in the sensuous flavors of mushrooms, shallots, and other good secrets all before wrapping it in prosciutto and bread dough and baking it to a perfect, delicious golden brown.
Follow along with Marti and find out how you can create this delicious dish in YOUR kitchen!
http://Petepetersen.com
WATCH the Marinade on this video! https://www.youtube.com/watch?v=jzvhBliWDxo
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Marti’s Music Kitchen Season 1 Cookbook
https://martimendenhall.com/cookbook-store.html
Smoked Tri Tip Wellington
Prep time: 12 to 24 hours
Cook time: 3-5 hours (smoke) plus 35-40 minutes (bake)
Ingredients
1 medium to large Tri-tip roast
Marinade:
1/4 cup Worcestershire
1/4 cup olive oil
1/4 cup balsamic vinegar
McCormick’s Montreal Steak Seasoning
Optional: 1 tsp Knorr “Deep Smoke” liquid seasoning if searing instead of smoking
Dry Rub:
2 tablespoons each of:
Onion powder
Dry mustard
Brown sugar
Black pepper
Paprika
1 tablespoon garlic powder
1 teaspoon sea salt
Cayenne pepper or red pepper flakes to taste
Duxelle:
4 tablespoons butter (half stick)
1 tablespoon olive oil
1 to 2 pounds mushrooms
1 medium-sized shallot
2-4 garlic cloves
Bourbon whiskey
Dough wrap
2 to 3 cans of Pillsbury crescent rolls
2 packages prosciutto
1 egg
Marinade: 1 day before: WATCH Pete make this marinade!
https://youtu.be/jzvhBliWDxo
Whisk together liquid marinade ingredients until
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