Who is martie duncan

So you can put the corn in, and then once you kind of get that, the potatoes don't take long. They break down really bad. But I put the onions and the corn in first. I would put the potatoes in sort of toward the last. But the shrimp is the last thing that goes in because you don't want them to overcook and get rubbery.

You can put them in whole, you know, head on and everything, or you can take the head off and just leave the shell on. They taste so much better if you do it that way.

Some people don't like to have to have their guests peel and devein them or whatever themselves, so they would throw them in without the shell. I think they taste better if you leave the shell on. I usually put a big strainer in and then put all my ingredients inside the strainer. Then when it's time to serve, I pull the big strainer out, and all the liquid stays in the pot.

And then we dump it on — we used to do it on newspaper. But, you know, you get all that newsprint on your hands, so I thought that wasn't very good. So I just get kraft paper, like brown paper, and I put a couple of layers down. So I put down the kraft paper and then newspaper and then another kraft paper over the top of it. And then I put my shrimp and everything, just dump it out in the middle. It's delicious. You gotta put a beer in there, though.

A couple beers. Beer, to me, is one of the most important things in a good shrimp boil. Challenge or dish. And we had to do a country-inspired sort of fast food joint. Instead of Little Italy, we called it Littler Italy because it was just, like, two tables. All of us had to do something a little bit different. And I did an arancini. Well, I never made arancini before in my life. Michele Ragussis, who was on Bobby Flay's team, had made it a couple of nights before for dinner. And I said, "Arancini.

He goes, "Well, you're going home. But I'd watched Michelle make it. And so I asked her, do you care if I make a version of your arancini for this challenge?

She just laughs. She goes, "Ha, ha, ha. We'll see ya. I don't know what I was thinking. I'm an idiot. I made it in New York for Italian people who came to this dinner, and I got a marriage proposal. One guy got down on his knee and said, "Listen, I always said if I found somebody who made gravy better than my mother, I would marry her.

Will you marry me? My favorite episode, and the one that people probably remember the most, was the one where we were in that garden during the South Beach Food and Wine Festival. And they called it "Anything Goes. Everybody got a different trick. And for me, they took away everything I had. Like, you went up, you checked your prep, all of the stuff you'd prepared to do your demo.

And there were like people in this garden. And so you were gonna do a cooking demo for all these people. So, I did a grouper in parchment paper. It's just something I find easy to do for a party.

It can serve a lot of people, you can do it in advance, and it doesn't take long to cook. And it's impressive. So anyway, I get up there, check everything, then I go off stage, and they call me back up. And they're like, "Here's Martie Duncan. She's making this grouper in parchment paper. So I look around. I didn't have any grouper. I didn't have any parchment paper. I didn't have any sheet pan. I didn't have anything. They had hidden every single thing for my recipe.

It was gone. But what they failed to realize was that I had done a lot of these cooking demos already, many, many, many times. And I know it's always better if you have several stages. So if you have the raw and then something in the middle and you have something already cooked. So while I was prepping, I went ahead and made one that was already cooked, and then I had a couple that were like in the middle.

I had put that under the shelf, so they didn't see it. They just stared at me like, "What? How did you even do that? So, that was when I think, the fearless thing came into play because I just laughed and went on about it, and they were very shocked that it didn't bother me one bit.

Not one bit. Also, I think some of your earlier career probably did, too. You've mentioned on previous interviews that you were a police officer. Tell us about that. And one day I got a telephone call, and the secretary said, "Martie, there is a man on the phone that wants to talk to you. He said he wants you to be in a movie. Well, of course, I knew who Michael Butler was because he was the producer of the very first "Hair," you know, on Broadway.

And I knew him because he was very big in the polo world. And he goes, "He wants to talk to about a movie. Would you come over here? So I left my job. He was making a wedding movie called "My Best Friend's Wedding" with a director who had never made a big-budget film before. And this was for Tri-Star.

And he said, "Listen, we're all men. We don't know the first thing about a wedding. So the next thing you know, I am the technical expert for this film. It was during "Mona Lisa Smile. And her husband, Danny Moder, went to town and got me a cake. And then Julia made a chicken and some pasta. And when they invited me over, trust me, I was as shocked as anybody. She was cooking.

I don't think she necessarily cooking for me. I think she's just cooking. We made pasta, and we've got a chicken roasting. So, when you and Carla Hall talked on Homemade, one of the things that y'all talked about was your mother's cast iron skillet and her grandmother's cast iron skillet. I know that your cast iron skillet goes with you when you travel. Is it true that you take it through airport security in your carry on?

And my mother's rolling pin, too. There's a couple of reasons for that. First of all, if you need cast iron for whatever demo you're doing, the chances of them really having a good, seasoned cast iron is probably not gonna happen. So I take mine just to be sure I'm going to have what I need. But I also take my mom's rolling pin, even if I don't need it because I know she'd want to go if she was still here.

So it just makes me feel like I'm kind of just taking her with me because I know she always wanted to go somewhere. So I always just throw it in there just in case. See full bio ». Filmography by Job Trailers and Videos. Hollywood Icons, Then and Now. Share this page:. Around The Web Provided by Taboola. Do you have a demo reel? Add it to your IMDb page. Find out more at IMDbPro ». How Much Have You Seen? How much of Martie Duncan's work have you seen?

User Polls In reality, which would you win? See more polls ». In , Microsoft gave me the opportunity to take my love of entertaining and turn it into a career with a series about food and entertaining for msn.

That series has resulted in a career in food; something I could have never imagined. Where did you train to become a chef?

And more recently, by watching chefs in restaurant kitchens across Alabama. What does your typical workday involve? It depends on the day and what I am in the middle of.

For me, that would have been my father. It was my privilege to have been able to cook and care for him. If you could cook for with any celebrity of historical figure, who would it be? Queen Elizabeth II.