Menu for the 2012 Oscar Party - Dishes for this Years Academy Award Show

In years past as the Oscars approached I would start to fret about what to serve at my party.  I have a bit of a tradition of making a dish based on or inspired by each of the best picture nominees.  Coming up with 5-10 dishes every year is actually harder than it sounds.  Some years your are blessed with movies like The Kings Speech (The King's Peach Cobbler) or The Blind Side (Blind Sliders) and the dishes basically make themselves.  But some years there are difficult films like The Reader (I made "fReaders" a play on potato fritters) or The Fighter (We finally came up with Punch, which was actually a real hit).  What I would have done for ideas from some post on-line to at least give me a hint of an inkling of what to do.  So, here is my post for those looking for menu items for this years nominees (I like to call them "Nom-Noms".  The dishes, not the movies).

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White Chili Recipe- "White Lightning" wins the 2011 Chili Cookoff!



2011 Champion- White Lightning

 Each year The Girlfriend and her friends have a Chili Cook Off.  This year I was lucky enough to be invited to enter a chili.  And guess what?  That's right!  The Polymouth's very own "White Lightning" won the 2011 Chili Cook Off!!!  Woo-hoo!  And along with it there is a killer trophy, which now will, as is customary, receive an addition of some sort before being put on the line again next fall.  There were 11 entries in all, and some very creative competition.  We had meaty chilies con carne, luscious vegetarian chilies, firery super spicy chilies, other wonderful white chilies, and another top contender was the delicious and exotic pumpkin chili. 

I've never really entered a cooking competition, even one as relaxed and friendly as this, so there were some butterflies and excitement that came along with entering.  Our entry was quite tasty, but it certainly wasn't easy.  Not that it was difficult, it just had several steps, and took most of the day to make.  As usual I had a general recipe in mind, but I was cooking "Iron-Style" and kept tweaking and adding ingredients up till the final moments before we left for the party.  There is no way to know exactly what the final recipe ended up being, but I will do my best to explain the process and steps that went into this tasty dish.

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127 Hors (D'oeuvres)- (Dish Made for 127 Hours for the 2011 Oscar Party)

127 Hors D'oeuvres

As I was trying to come up with a dish for 127 Hours (you know, the movie about that real guy Aron Ralston who was trapped by a rock and ended up cutting his own arm off to escape to rescue) I felt like I might need to gnaw MY arm off.  For some reason every year there are a couple movies that just don't lend themselves to making dishes about them.  Granola or Power Bars crossed my mind.  There was talk of chicken wings...  but that seemed a bit morbid.  What ended up winning out was a play on the visual look of the name itself: 127 Hours.  Just drop the "u" and you get 127 Hors.  Add some fancy French stuff and you get 127 Hors (D'oeurves).

127 Hours mural in the 100 Mile Hallway


This one is actually more about the total items than any specific recipe.  It is made up of 5 different little appetizers.  3 of them in a 25 count and 2 of them in a 26 count.  25+25+25+26+26= 127.  You can really make any hors d'oeuvres you would like, but here are the five that were served at the 2011 Oscar Party: Fried Olives, Pita Chips with Hummus (topped with a slice of Kalamata Olive), Bread Rounds with Rondele (topped with Pimento and Chives), Caprese Bites with Baby Heirloom Tomatoes, Basil, and Fresh Mozzarella, and Prosciutto Wrapped Asparagus.

Most of these are pretty basic, 2 of them are a cracker/spread type snacks, and 2 of them are small skewer types on toothpicks.  But, the Fried Olives are a dish I had never made, and in fact had never even tried.  But I saw this demonstration and wanted to try the recipe.  I skipped the cheese, and used Panko bread crumbs instead (if you are not yet aware of Panko bread crumbs, do yourself a favor and give them a shot, your taste buds will thank you),  but I basically stuck to the technique.

It actually came together nicely, and they were some of the most popular bites of the night.  It was unfortunate that as soon as one person tried any of the dishes it threw the number off and the whole effect was lost.  But just getting something pulled together had me feeling like James Franco's character must have felt like once he saw that med-evac helicopter landing.

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Oscar Party 2011 (Menu and Recipes for the Academy Awards)



Mural of the 10 Best Picture Nominees

The last few years I have thrown an Oscar Party.  Who knew that if you got tasty food, cocktails, and (ahem) some friendly wagering all in one place you could get even the most hardened anti-award-show types to have a great time?  I will eventually go back and post recipes and some pics from previous parties, but lets begin with the most recent.

The main components to the shin-dig are threefold: A dish for each of the movies nominated for Best Picture, fun decorations including the free hand Mural in the 100 Mile Hallway, and the Oscar ballot game where everyone guesses who wins for prizes at the end of the night.  Throw in some top flight movies, some over priced fashion, and some mediocre comedy and you gotta party baby!  Let's roll out the red carpet and take a look at the nominees...

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Blackberry Flan (known as "Black Flan" for the 2011 Oscar Party)

I have a love-hate relationship with flan.  It never sounds good.  It is not something I would order after dinner.  And there is something about it that just looks... odd.  But every time I do venture out and give it a shot I'm always surprised just how tasty it is.  I mean off-the-charts-good.  I sit there with a look of confusion as to why I don't eat flan every day.  I should have by this point of my life realized that, despite all of my thoughts to the contrary, I like flan.

I think many other people have a similar reaction.  Hesitation at first, followed by bewilderment, and finished with cravings for more.  The problem is getting people to try the first bite.  Which can by quite an obstacle.  This is why serving flan at a party is a bold move, especially if you are straying from the deliciously traditional caramel custard. 

Black Swan section from the 100 Mile Hallway Mural

But when this years Oscar nominees were announced, I had a sinking feeling once I realized I had to do it: I had to make "Black Flan".  Not only was I going to try making a dish I wasn't sure I even liked, I was going to be making a dish I had never made before, and with a twist that could ruin the whole thing...  Gulp.  But that feeling seemed to fit right in line with the scary, uneasy, psychedelic nature of Natalie Portman's Oscar winning portrayal in Black Swan.  And much like the dancer in Black Swan, the dish had to straddle both traditional beauty and technique, with avant-garde danger and risk.  Ok, that's a bit dramatic, adding blackberries to custard ain't exactly a Warhol painting, but just go with the metaphor here will ya?

So after some practice and trying out a couple different recipes it came down to 3 basic steps:

1. Making Blackberry Simple Syrup
2. Making the Flan Custard
3. Baking and Serving

Really that's it.  There are a few steps in between, and a couple little tweaks for fun, but that is just about it.  So let's get going...

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The Social Knockwurst (Dish made for The Social Network at the 2011 Oscar Party)

This dish was a fun play on words, but it also has a fun adventure in the making of the recipe too.  It's a real basic cracker snack appitizer, but there was a little searching around and a taste test involved.  All the dish entailed was Sociable crackers (get it, "Sociable" for the "Social" Network... oh you can't script stuff like that), some stone ground musturd, a german style sausage called Knockwurst (learn the difference between Knockwurst and Bratwurst here), topped with the first recipe ever put on The Polymouth: Caramelized Onions.

The Social Network section of the 100 Mile Hallway Mural

So Knockwurst doesn't exactly grow on trees.  You have to do a little digging.  You probably won't find it at your local super market, so this will give you a chance to try some of your local mom and pop butcher shops.  In our search for the best option we tried out 3 of Portlands favorite butcher shops: Otto's Sausage Kitchen, Edelweiss Sausage and Delicatessen, and Phil's Uptown Meat Market.  There was no traditional Knockwurst to be found, but we selected a close enough facsimile from each spot and got to the fun: Sausage Taste Test!!!  The winner ended up being Otto's Bockwurst.  It is a lovely, smooth, soft and flavorful sausage, and well worth the trip.

The dish itself is real easy: Stack a cracker with mustard, a thin slice of sausage, and top with caramelized onions.  I think a garnigh of flat-leaf parsley, lemon zest, or chives would be nice, but you don't need them.  Serve this at your next party and your "Freinds" will "Like" them so much they will be "Requesting" more...

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Quinoa Salad

Quinoa is exotic.  Quinoa is not widely known, but it is gaining popularity.  Quinoa looks a little strange.  Quinoa is hard to read phonetically (pronounced Keen-Wah).  But, all that being said, Quinoa is delicious, it is supremely versatile, and this side dish is the perfect way to try it.

First off, what is Quinoa?  It is oft referred to as a high protein grain.  Which is a good description, though it is inaccurate.  While quinoa resembles a grain it is actually a seed (most closely related to beets and spinach, but from a different part of the plant than either of those).  Originally from the Andes it is a staple of South American, particularly Peruvian cuisine.  It is considered a "Super Food" because it can be applied like a grain (this recipe is great warm as a pilaf style side dish, or cold as a salad), but since it is a nut it is really high in protein and essential amino acids.  It reminds me most of a couscous size brown rice, which means you can do all sorts of things with it.

There are basically 3 steps:

1. Cook the quinoa
2. Select and prepare any "Add Ins" you desire
3. Mix the add ins to the quinoa

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Roasted Tomatoes & Grilled Asparagus

Today you get a 2-for-1 (no not that Toofer).  These are both exceedingly easy and quite delicious side dishes that can go with nearly any meal.  Along with being simple to prepare they both have the ability to make an everyday dinner feel like something quite special.  Plus, as an added bonus they are both easy on the waist line.  Try either or both of these to really turn dinner up to 11. First off, roasted tomatoes...

Roasted Tomatoes are a great low calorie side dish that can give you just enough of a hint of that rich herbaceous flavor to fight off those nearly omnipresent pizza cravings.  This works for tomatoes of almost any size, but a medium 2-3 inch tomato will probably work best.  You are going to cut them in half so remember you will get 2 servings from each tomato (this recipe makes 6 servings).  My favorite cheese to use is fresh mozzarella (or bocconcini), but try pepper jack for a Mexican flair, cheddar for a more home cooked feel, or blue cheese as a side for a good steak. 

3 tomatoes
9 one inch fresh mozzarella balls
Extra Virgin Olive Oil
Italian seasoning
Kosher salt and pepper

1. Slice tomatoes crosswise, place each half into a cup of a muffin pan (flat side up).  Drizzle with olive oil and sprinkle with Italian seasoning and salt and pepper.
2. Put on center rack of a preheated oven at 375 degrees.  Roast for 20 minutes, remove from oven.
3. Cut mozzarella in to halves.  Place 3 halves on to each tomato (flat side down).  Drizzle with olive oil.  Sprinkle more seasoning and S&P of desired.
4. Put back in the oven for 5-10 minutes, or until cheese is melted and just starting to brown.
5. Remove from oven, serve warm or after cooling at room temperature.

There is a fine line between undercooked and mushy, so you will want to keep that in mind.  They are at their best when they are still sturdy enough to stand on their own, but have had enough time to soften a bit.  If you can get a fork in and out without much effort, they should be good.

Next, Grilled Asparagus...

This too is a wonderful low calorie side dish.  It is widely known that asparagus is the king of vegetables, and also that it is the supreme vegetable, this simple preparation shows off why.  And really it is up to you how you want it seasoned, but I recommend a little kosher salt, olive oil and lemon zest.  I use a grill pan on my stove top, but you can do this in an actual bbq grill (careful not to let them slip through the grate, go perpendicular not parallel, or better yet, put a cookie sheet under them), or even on a frying pan on the stove. 

Cooking isn't the hard part, getting the prep work done takes the most time.  There is a woody end at the base of each stalk.  Lucky for us, mother nature created weak point just above it, and it will snap right off by grabbing the stalk half way up and at the base and bending.  Snap!  Discard the woody end...  You're done.  Asparagus is ready to cook.  There can be some discrepancy in thickness, varying from twine thin to dime wide.  This can have an effect on cooking time, but either way it shouldn't take long.

Asparagus
Olive Oil
S&P
Lemon Zest (optional)

1. Snap off woody end of asparagus
2. Place asparagus on grill pan, drizzle with olive oil and sprinkle with S&P
3. Grill till fork tender
4. Take off heat, grate on a little lemon zest, serve warm

And that's it.  Enjoy. 

You can use these two recipes separate or in concert.  They will definitely turn any plate into a proper meal.  Let me know how it goes, and if you have any twists that you like to employ...

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Pigs in a Blanket

(AKA Crowd Pleasers)


This is a great party recipe.  And I use some form of them at nearly every party I have (under various names).  So much so that people almost expect them at this point.  You have to be selective when it comes to where you place them, because they will be the be the center of the party, that is until they run out.  They are fairly easy to make, and what they lack in pomp and complexity they make up for in comfort and sheer naughtiness.  All you're gonna need is...

1 Package Lil' Smokies Sausages
2 Cans Ready to Bake Crescent Rolls

1)  Unroll the crescent roll dough, cut the pre-sliced triangles in to thirds (making 3 smaller triangles)
2)  Roll 1 mini sausage in each piece of dough (I like starting on the edge with the two closest corners, and rolling so the furthest point ends up in the middle of the ends of the sausage)
3)  Place on greased cookie sheet, and bake at 350 degrees for 10 minutes or till golden brown
4)  Serve with favorite dipping sauce (bbq or stone ground mustard go over best) in area with plenty of elbow room

Those are the basics.  You can dress them up any number of ways from there: cheese is always a deliciously melty addition, an egg wash gives them a nice glisten, and herbs are always a savory touch.  This should make 48, but rarely do I get them out of the kitchen with the whole batch in tact (always taste as you cook...).

Trust me, I call them "Crowd Pleasers" for a reason.  Let me know how it goes...

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Corvette Corn on The Cob

Here is a twist on an old favorite.  I originally came up with it as a dish to represent Bunny Lebowski at my Big Lebowski party.  It was later brought to my attention the Bunny wasn't actually driving a Corvette, but I liked the name so I kept it.  There are a few different options when it comes to cooking: grilling, roasting, or my favorite under the coals of a camp fire.  But here is how I rev up this classic...

1 Ear of corn
2 Tbsp of Butter
1 Tbsp Honey
1/4 tsp Cayenne Pepper
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper

1)  Break the ear of corn in two pieces, measure out foil pieces large enough to wrap the corn
2)  Mix butter, honey and spices in microwave safe dish, microwave for 10-20 seconds, stir to combine
3)  Drizzle the melted butter over the corn till covered and wrap in foil
4)  Cook how ever you choose (NOT in the microwave), grilled or roasted (in the oven at 350 degrees) should take around 30 minutes

Open foil and enjoy (careful, its HOT).  Obviously this recipe is fairly scalable, the above procedure will make 2, but you will probably want more than that so plan on at least doubling.  This corn is just racy enough I'm sure Bunny would love it (even after She's seen Karl Hungus)...

(Extra points to whoever can tell me what car Bunny was driving...)

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The Stranger's Sarsaparilla Pulled Pork Sammies

This inspiration for this recipe includes many of my favorite things: Pulled Pork, The Big Lebowski, Slow Cooking, Sam Elliott, Sarsaparilla, Sam Elliott's Mustache, and BBQ sauce.  Basically as I was putting The Big Lebowski Party together, I knew I had to come up with something referring to The Stranger (played by both Sam Elliott and his mustache) ordering a Sarsaparilla.  After poking around the Interwebs I found a couple delicious ideas, and came up with a recipe that took influence from a few different sources (a couple examples both here and here).  Since Sarsaparilla is more difficult to find than it is to spell (which ain't exactly easy), root beer was employed (but find a good root beer).

3 things are going to make this uber-tasty: good ingredients (pork, root beer, spices, and buns),  2 step cooking process (searing, then slow cooking), and time (they call it "slow" cooking for a reason).  So please don't skimp on any of these.  You can use any sort of rub, and BBQ sauce that you like, I'm just going to keep it very basic through these steps since it is a fairly involved process.

1 (2 lb) Pork Loin
1 (12 oz) can of Root Beer
1 (18 oz) Bottle of BBQ Sauce
2 bags of Dinner Rolls (Hawaiian Sweet Roll are great for this)
Salt and Pepper (or your preferred dry rub)

1)  Rub the Pork Loin with Salt and Pepper
2)  Sear the Pork Loin in a hot pan (lubricate with cooking oil, but be careful not to hit the smoke point and burn the oil, peanut or safflower oil have nice high smoke points, and you only need about a Tbsp), give it about 2 minutes on all 4 sides, try and move it to the hottest part of the pan to get the best sear
3)  Place the seared Pork in the slow cooker (if you don't have a slow cooker, get one, they are worth it and open up so many different recipes that you can not duplicate without one)
4)  Pour Root Beer over the Pork in the slow cooker (this is a good point to season with some more S&P if you wish).  Try to get as much of the pork into the root beer as possible
5)  Cover and walk away*.  Go do something.  Don't touch the cover, just leave it be.  The pork can sit in there for 5 hours to over a day (8 hours is just about perfect).  The more time you give it the more the pork will fall apart
6)  Using a couple forks "pull" the Pork apart (if it is fighting you too much, let it cook a while more)
7)  Add a bottle of your favorite BBQ sauce, stir in with the pork (it will be stringy and soft and as you stir it it will begin to look like the pulled pork you know and love).  You could serve now, but another hour or so will help the flavors blend
8)  Fill Buns with the pork mixture. 1 or 2 forkfuls should fill them just fine.  (if the sauce is still a bit loose let drain for a moment or two before you fill the bun)

They might need a moment to cool, but they are ready to serve (I actually like to add some Caramelized Onions too).  And they actually hold up alright even after they cool if you are serving at a party and they are going to sit out for a few hours (I doubt they will last that long).  I hope these little achievers would do Sioux City proud...

*walk away within reason- while I do from time to time leave my slow cooker unattended, don't leave it within reach of your dog, or plug it in the baby's crib (the point is to be patient and not open the slow cooker every few minutes).  Also, don't use your hairdryer in the shower...

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The Dude's Very Own Caucasian

One of the best running jokes through out The Big Lebowski is The Dude and his special relationship with his favorite drink "The Caucasian".  There is the cream shopping scene in the beginning where he is writing out a check for $0.69 with cream dripping off his mustache because he tasted it to make sure it was fresh.  There is the classic line "Careful man, there's a beverage here!" when at one point the Dude was concerned about spilling his little friend.  And my favorite, when put in a situation where cream was not available The Dude made a Caucasian with non-dairy creamer.

Now, Dude, "Caucasian" is not a name one would apply to their cocktail where I come from.  In fact it isn't, the Caucasian is known worldwide as a White Russian (where The Dude got his nick-name for them we may never know).  And According to Mr. Boston, this is what it is comprised of:

1 oz. Coffee Liqueur
2 oz. Vodka
Milk or Cream

Pour the first 2 over ice, and top off with the milk or cream.   Just one taste and you'll understand why the Dude loved them so...

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Iron-Style Beans

Here is the first of what I hope becomes many "Iron-Style" recipes posted here on the Polymouth.  "Iron-Style" meaning I basically just made something up, and it ended up good enough that I would like to make it again.  I usually eyeball ingredients when I'm in the kitchen, so be sure to taste often to make sure nothing is too out of whack, but I will try to estimate as close as possible.

A week or so ago the weather was nice enough to get the BBQ going.  So we got some sausages, grilled some corn on the cob and potatoes, and I came up with a twist on baked beans.  They are creamy, sweet, and with just the right amount of kick to keep things interesting.

Ingredients:
2, 15 oz. cans of Beans (I used Cannellini but Pinto, or Black Beans will work too)
1/4 Cup Brown Sugar
2 Tbsp Vinegar (Apple Cider Preferred)
2 oz. Packet of Ranch Seasoning Mix
1-2 Tbsp Hot Horseradish
1/4 tsp Ground Cumin
Salt and Pepper to taste

1. Warm brown sugar and vinegar in a pot over medium high heat.  Once the sugar and vinegar are blended and smooth add both cans of beans.
2. After about 5 minutes add the ranch packet, horseradish (1 or 2 Tbsps depending on how much kick you want), and cumin and stir in evenly.
3. As soon as the mixture begins to boil it is ready, add salt and pepper if needed.

I plan on making this again for our next BBQ, I'm thinking of adding Bacon or Pancetta, and Garlic, and maybe some Italian Parsley for garnish.  This one is a work in progress, and any feedback is much appreciated.  Give it a shot and let me know how it goes....

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Caramelized Onions

This is one of my favorite recipes.  It is a total go-to when you are looking for a tasty side dish.  It works on its own, in salads, on top of sandwiches and hamburgers (Yum!), or as the base for french onion soup.  There is nothing quite like the unctuous, sweet, richness of Caramelized Onions.  All that being said, they are pretty easy to make.  They do take some time however, so don't plan on them being ready on the fly.  (the recipe is per person, multiply accordingly)

1 Large Onion (thinly sliced)
1 Tbsp. Olive Oil
1/3 tsp Salt & Pepper (S&P)

1) warm olive oil in wide skillet over medium-high heat
2) stir in onions and S&P, stir occasionally to keep the bottom from sticking
3) add any additional flavor components (recommendations below) you like
4) let reduce for about a half hour to an hour, you are done once the onions are soft and brown

You can serve warm as a side dish or save them and use them as a spread on anything from pita bread to a turkey sandwich.

I do recommend that you build on the flavor of the Onions with other components.  Your options are almost limitless, here are a few I like: Vinegar (Balsamic is best, but apple cider vinegar is real nice too), garlic (always good with onions), wine (red or white both work), beef broth (adds real depth), parsley, bay leaves (be sure to pick them out before you serve), chives (a real nice compliment, add them at the and right before serving), sherry (see beef broth), mascarpone or cream cheese (its almost like you're getting away with something, how good that is.  Also mix these in late just so they melt, you don't want them in the pan too long)...  Yadda, yadda, yadda you get the idea.  And as always season with S&P to taste.

Try it out and let me know how it goes for you...

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