Recipes:
Philomena - I want my baby back ribs
2 lbs of boneless ribs-cut into bite size pieces 2c of apple cider 1/4 c kosher salt 1/4 c dark brown sugar fennel seeds, cinamon stick, black peppercorns, juniper berries liquid smoke
Place pork in a ziploc bag
Combine the cider with the salt and sugar and let disolve a little, then add spices and heat until salt and sugar are completely dissolved. Let cool and then pour into the ziploc bag with the pork. Let sit over night.
The next day drain and pat dry the pork. Make a dry rub.
2 tbsp brown sugar
2 tbsp paprika
1 tbsp onion powder 1 tbsp garlic powder 1 tbsp cumin powder 2 tsp black pepper 2 tsp celery salt Mix well and set aside
Skewer the pork on metal kebob skewers and then liberally coat with the dry rub and set aside in a refrigerator for an hour or two.
Heat grill and grill pork until done. Transfer to a crock pot and pour over with BBQ sauce and keep warm.
Nebraska - Omaha Steaks
- 1 cup bourbon
- 1/2 cup brown sugar
- 1 teaspoon Worcestershire sauce
- 1/4 cup soy sauce
- 1 medium-size yellow onion, cut crosswise into 1/4-inch-thick rings
- 2 pounds sirloin steak tips or flank steak
- Kosher or sea salt
- Freshly ground black pepper
Seal, squeezing to expel any air, and let meat marinate at least 2 hours, up to overnight (or freeze up to 3 months).
When ready to cook, defrost steak and onions if you’ve previously frozen them; then drain and season meat with salt and pepper.
Set up your grill for direct high heat. To grill meat, sear on one side until nicely browned, 4—6 minutes. Turn meat and grill until it reaches desired doneness (4—6 minutes more for medium rare).
Cook onions in a grill pan, stirring occasionally, until golden, about 10 minutes. Or cook onions directly on grill grates away from direct heat, carefully turning once, for 8—10 minutes total cooking time.
Her - Micro Chips
2 Red Beets 2 Golden Beets 4 Large thick Parsnips 4 Large thick Carrots 1 Medium Celery Root 2 Russet Potatoes Peel the vegetables. Using a mandolin or a wide vegetable peeler, cut the vegetables into chips (Carrots and Parsnips, recommend to cut at more of a diagonal). Place each vegetable into a separate bowl of cold water and let sit for twenty minutes. After twenty minutes drain and pat dry on paper towels, making sure to still keep each vegetable separate. Heat canola oil to 375, and start with parsnips. Deep fry for about 3 minutes until golden and crispy. Drain on paper towels and season with season salt. Continue in batches, carrots, potatoes, celery root and beets-leaving the red beets for last. Make sure before starting each batch that the oil is at 375 again. (The celery root and beets will take about 4-5 minutes). Most of the veggies will start to crisp as they drain on the paper. Toss together and serve in a bowl. Kale Chips 1 bunch of kale olive oil Season salt Tear the kale away from the stem center and then tear into chip size pieces (kale will shrink so make the chips slightly larger than your desired size). Wash the kale and then dry in a salad spinner. Place the kale out on a paper towel and gently roll it up to absorb any excess water, then place it back in the spinner to remove any remaining moisture. Place kale in a ziploc bag and add a few tablespoons of olive oil. Massage the oil into the kale so that each leaf is coated. Place the kale in a single layer on a parchment lined cookie sheet, making sure not to crowd the kale. Repeat on another tray. Season kale with seasoned salt.
Place kale in a 300 degree oven and bake for about 20 minutes until crispy. Remove from heat and let cool.
Dallas Buyers Club - AZTs: Asiago Zucchini Tarts
6 egg yolks 1/2 c heavy cream 2 1/2 oz shredded asiago cheese onion powder, garlic powder, parlesy 1 zuchinni, shredded
2 packages of phylo mini tart shells
mix all ingredients (eggs to zucchini) together. Pour into the mini pie shells and bake at 375 for about 15-20 minutes until set.
The Wolf of Wall Street - Financiers
Egg whites : 150 g (about 5 eggs)
Icing sugar : 3/4 Cup Confectioners sugar
Unsalted butter : 2 sticks plus 3 tablespoons
Plain flour : 1 1/2 Tablespoons
Coconut flour : 1/3 Cup
Matcha/green tea powder :1 tsp OR 1 tsp Baking cocoa powder, OR melt 2 ounces bittersweet chocolate with the butter plus 1/2 tsp baking cocoa
Two pinches of Kosher salt
Whip egg whites until frothy. Mix together the egg whites, icing sugar, flour, almond or coconut flour, salt, and the powdered green tea or baking cocoa.
Make brown butter: melt the butter until it has turned brown and nutty. Mix this, still hot, in the dry ingredients.
Use a spatula to spread the final batter/dough into TWO large buttered bread loaf pans. Make it as flat and smooth as you can. Should be about 3/4″ thick.
Bake 20-30 minutes on 350 degrees. Start checking it at 20 minutes, don’t under-bake. The edges should be slightly brown and the center not wet.
Allow to cool for a while (15 minutes), then unmold it from the loaf pan. You want to cut it when it’s firm (so that it doesn’t crumble) but not dried out (again so that it doesn’t crumble).
Divide into into approximately 32 pieces.
WHITE CHOCOLATE/GREEN TEA FONDANT COVERING
2 tablespoons corn syrup
4 tablespoons water
2 cups confectioners sugar SIFTED
1 tablespoon SIFTED green tea powder
3 ounces white chocolate, chopped/shaved
In a small sauce pot, combine the corn syrup, water, confectioners sugar, and green tea powder. Heat it to about 100 degrees on low heat, then put the chopped white chocolate in and stir until it is all melted. When the stuff gets to 150 degrees, dip a financier cube (cut as described above) into the goop until it is fully coated. Carefully lift it out using metal chopsticks or chef tweezers, and carefully set it down on either a cooling rack or wax paper until cool and firm.
The Hobbit: Desolation of Smaug - Dragon rolls
- About 6 cups prepared sushi rice
- 1 Japanese cucumber
- 4 avocados
- 1/2 lemon
- 4 nori sheets, cut in half crosswise
- 16 shrimp tempura
- 1/8 cup (20oz) Tobiko
- 1/4 cup water
- 2 tsp. rice vinegar
- Cut cucumber lengthwise into thin strips. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Hack the knife edge into the pit. Hold the skin of the avocado with the other hand and twist in counter directions. The pit will come out smoothly. Remove the skin and slice the avocado widthwise with the tip of knife.
- Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.
- Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in tezu (vinegar water) and spread the rice over the nori sheet. Turn it over and put the shrimp tempura, cucumber strips, and tobiko at the bottom end of the nori sheet.
- From the bottom end, start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over. Place the bamboo mat over the roll and tightly squeeze the roll. Using the side of knife, place the avocado on top of the roll. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Be gentle so you won’t break the avocado slices.
- Cut the roll into 8 pieces with knife. Clean knife with wet towel after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate. Put tobiko on top and drizzle with spicy mayo and unagi sauce if desired. Sprinkle black sesame seeds if you like. Enjoy!
Captain Phillips - Hi-Jacked Nachos
In a Pyrex dish, layer from the bottom up:
Cream Cheese
No-bean chili
Salsa
Grated Monterey Jack Cheese
Grated Pepper Jack Cheese
Sliced Jalapenos
Warm thoroughly in oven or microwave. Serve with tortilla chips.
Gravity - Space Debris
6 cups chex cereal
1 cup pretzel sticks, salted
1 batch cheesey star crackers
6 strips bacon, cooked extra crispy and chopped
4 T. butter, melted
4 T. maple syrup
1/2-1 teaspoon cayenne (depending on how spicy you like it)
1 teaspoon sea salt
1 1/3 cup unbleached all-purpose flour
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
6 tablespoon unsalted butter, diced
8 ounce package shredded cheddar
2 egg yolks
2 tablespoons water
Line cookie sheets with parchment paper. Set aside. In a food processor pulse together the flour, salt, garlic powder and onion powder. Add the butter and process until combined. Add the cheddar and pulse until finely chopped. Process in the egg yolk and water until the mixture forms a ball.
Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper to 3/8 inch thick. Peel off the wax paper and stamp dough with cookie stamps or cut with cookie cutters. Place the crackers on cookie sheets.
Freeze the crackers on the cookie sheets for 15 minutes. Meanwhile, preheat the oven to 325 degrees. Move the cookie sheets to the oven and bake for 20 minutes. Cool crackers on cooling racks.
After cooling crackers, combine the Chex mix, pretzels, crackers and cayenne in a large, microwavable-safe bowl. In a small bowl combine the butter and maple syrup. Add the maple butter mixture to the cereal and stir. Microwave on high for three minutes, stirring every minute to prevent the sugars to scorch. Add the bacon and salt. Stir. Let cool. Serve.
Frozen - True Loves
Puff pastry
Dijon mustard
Tomatoes, cut into thick slices and then into heart shapes with the smaller cutter.
Line an oven tray with baking paper. To make the pastry cases you will need two different sized pastry cutters of the same shape. For each tart, cut out two of the larger shapes. Using the smaller cutter cut a heart from the center of one large heart. Brush a little water on outer edges of bottom shape and place cut out on top.With a fork, prick the inner base a couple of times. Spread inside with a little Dijon mustard.Place a slice of tomato in the center and place in oven at 375 for approximately 8 minutes - until risen and nicely browned.
American Hustle - Ice Fishing Punch
vodka & possibly white cranberry juice or fruit flavored seltzers
12 Years a Slave - A Little Something We Whipped Up
Ingredients:
For the whipped boursin cheese:For the rosemary roasted pears:
2 Bosc bears, thinly sliced
2 sprigs fresh rosemary
1 tbsp olive oil
For the pancetta & kale:
1 tsp olive oil
1/2 tbsp garlic
pinch of red pepper flakes
1 small onion
4 ounces pancetta, cubed
4 cups kale, cut into very small pieces
1 multi-grain baguette, sliced
Directions:
For the rosemary roasted pears:
Preheat oven to 450.
Assemble sliced pears on a cookie sheet. Drizzle with olive oil and sprinkle with rosemary. Bake for about 6 minutes, then remove and flip slices over. Bake for an additional 6 minutes, or until both sides are golden.
For the pancetta & kale:
Heat olive oil in a large skillet over medium-low heat. Add onions and cook for 10-15 minutes, or until golden and translucent. Add the garlic, red pepper flakes, and pancetta, and cook until pancetta is browned and has rendered all its fat. Remove onion and pancetta mixture onto a plate lined with paper towels to remove excess fat. Return to pan and add kale. Cook for only a minute or so until kale is soft.
For the boursin cheese:
Place all ingredients in a food processor and whip until creamy.
For the crostini:
If desired, brush slices of baguette with olive oil and roast in the oven at 450 for 5 minutes. Spread each slice with the whipped cheese and top with pears and pancetta/kale mixture.
Third time's (not) the charm: This is only the 3rd time an African American has been nominated for best director. The 1st was John Singleton in 1991, the second was Lee Daniels in 2009.
Repeat Offenders: It's only the 4th time in Oscar history that all Best Actress ladies have been previously nominated (also: 1941, 1944, 1994)
De Ja Vu All over Again: The Great Gatsby receives a nomination in the exact same category the 1974 film version won for.
All hail the old: June Squibb, nominated for Best Supporting Actress, was born the same year as the first Oscar ceremony. The last time Bruce Dern was nominated for an Oscar, was the same night Meryl Streep received her first Oscar nomination. 1979.
(Not so) Perfect 4.0: American Hustle becomes the 15th movie ever to get nominations in all 4 acting categories. David O Russell is the first director ever to direct two different films to all 4 acting categories. (Silver Linings Playbook & American Hustle) However, only twice since 1936 has a film with four nods gone home empty handed in the acting categories — My Man Godfrey and Sunset Boulevard.
EGOT Alert: Frozen composer Bobby Lopez's wins for “Let It Go,” makes him the 12th person ever to achieve a competitive EGOT (Emmy, Grammy, Oscar, and Tony), as well as the youngest person ever to receive all four awards.
The Pool:
