Got two turntables and a microphone! That’s right, Hashcapades hit the media circuit and landed on Simple Kitchen with Missy Maki on Portlands’ KPAM 860. Missy and I had been following each other on twitter for over a year – Happy Anniversary, Missy! So, when I announced the release of my cookbook, Hashcapades: The Art of the Perfect Hash Adventure, she wanted to chat on her radio show…live. Booyah!
When I arrived at the studio, bright and early on a gorgeous, crisp, autumn morning, Missy and I greeted each other like old friends as we chatted about the general outline of the show’s format. I was on first, then Gadget Girl, then Mike Zupan of Zupan’s Markets and, if I were so inclined, I could hang out for a round of foodie trivia. Her proposal sounded like the perfect first radio experience for Hashcapades, but it wouldn’t be complete without my super secret weapon – a Chicken Enchilada Hash that I whipped up for the show.
Thanks to our pre-show snack, Missy and I were ready to get into a hash state of mind. She gave me a wonderful introduction and I launched into how Hashcapades became a cookbook, answered her questions, threw in a few accents and had the best time ever! As the show progressed, listeners would send tweets. Apparently, I was a bit energetic as @NubianOR (Hi, Lidia) noted in her tweet below:
— Mrs Maki Cooks (@MissyMaki) September 30, 2012
Watching Missy on the mike was like watching a conductor lead a symphony with skill and aplomb. She’s a fabulous listener and dynamic entertainer with a great sense of humor! Missy made me feel instantly at ease and a part of the show. In fact, I did stay the entire 2 hours and interjected here and there like a sidekick, tailor-made for her foodie show. Click the AM860 logo below and listen to the whole show on September 30th. If you’re short on time, skip to 3:45 or so where Missy welcomes me to her show.
Missy Maki Chicken Enchilada Hash
Serves 3 to 4
2 medium Russet potatoes, diced in about 1/2 inch cubes
2 Tablespoon olive oil
1/2 green bell pepper, diced
1/2 onion, diced
1 1/2 cups of rotisserie chicken, shredded
1/4 cup salsa verde
2 to 3 sprigs of cilantro
1. Heat a pan on medium, add olive oil and then the potatoes and saute for 15 minutes.
2. Add the green bell pepper and onion and saute for another 5 to 6 minutes.
3. Add the oregano, Mexican oregano and chicken and mix, until the chicken is warmed through.
4. Remove from heat, stir in the salsa verde, garnish with cilantro and serve.