MMK EP S2-26 Dustin Hunley Jazz Ed Celiac Disease Lamb Sweet Potato Curried Shepherds Pie MangoRitas

Marti's Music Kitchen

On this episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Dustin Hunley, is an accomplished jazz pianist who has been a music educator for over 16 years. He is also a fabulous vocalist, director, composer, arranger, and an absolute whiz in the kitchen! When Dustin found out his young son had Celiac disease and could be harmed by eating gluten, he was forced to change his cooking style to accommodate. Dustin is preparing a delicious Lamb and Sweet Potato Curried Shepherd’s Pie, which is of course, gluten free, and perfect for the cooler Fall weather. To help ward off the chill as you dine by the fireplace, he’ll also create a smoky MangoRita. As a parent with high school age twins, and a busy performing schedule, how does eating healthy and staying fit keep him going? How does he fuel-up for endurance running? Was it a love for cooking that helped him in the with the band, “Ants in the Kitchen?” Join me in the kitchen and let’s find out!Lamb and Sweet Potato Curried Shepherd’s Pie2 lbs. Ground Lamb1 bunch chopped green onion, use green stems only3 large garlic cloves, minced1 inch piece ginger root, freeze then grate using a microplane, or finely chop1 ½ -2 lbs. sweet potato, cooked and mashed. Add coconut milk until desired consistency.2-3 T. Chosen oil1 c. chicken stock2 carrots, diced1 can coconut cream3 T. curry powder (used Penzey’s yellow curry)2 T. tomato paste½ bag frozen peasDirections:Saute onion, garlic, and ginger until softened, do not let garlic brown, set aside.Cook lamb, drain fat. Add lamb to onion mixture. Add chicken stock, carrots, coconut cream, curry powder, tomato paste and simmer uncovered 15-20 minutes, until thickened. Add peas.Spread into a 9x13 ungreased baking dish. Spoon mashed sweet potato over top then spread until evenly covered. Bake at 400 for 30 minutes or until bubbly. Let rest a few minutes before serving.MangoRita (makes 2 drinks)2 oz. Mezcal1 oz. Anejo Tequila4 oz. Mango Nectar7 drops grapefruit bitters2 oz. lime juice from 2 limes rolled across counter a few times to release more juicePlace ingredients in a shaker of ice, shake, then strain into salt-rimmed cocktail glass over ice. Garnish with lime wedge.https://www.facebook.com/dustinhunleyjazz/http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhall https://www.facebook.com/antsinthekitchen/https://j-fell.com/antsinthekitchen/?q=1#DustinHunley #Jazz #AntsInTheKitchen #MartiMendenhall #MartisMusicKit #Cooking #Podcast #RecipeSupport the show