By Denise Warner
Updated February 23, 2013 at 01:00 PM EST
Advertisement
Credit: Andrew Cooper; Matthias Clamer/Bravo
type
  • TV Show
network
  • Bravo

A cocktail certainly would have mellowed us out during the anxiety-inducing Zero Dark Thirty. And who didn’t get a hankering for French cuisine after the revolutionary songs of Les Miserables? If themed dishes for Oscar night are on your party agenda, check out these recipes created by Top Chef‘s season 10 cheftestants, inspired by the Best Picture nominees. But you may have to wait until next year’s show for Josh’s “Afghan Sun”, inspired by Zero Dark Thirty – it takes three weeks to cure the oranges needed!

Click through each page, or go directly to the movie of your choice with the links below. Bon appetit!

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”)

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauc

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Andrew Cooper; Matthias Clamer/Bravo

Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga, Inspired by Silver Linings Playbook — Brooke Williamson

This recipe screams family to me and reminds me of something that not only highlights the beautiful ingredients used, but feels like something that would be served at a special family gathering.

Ingredients:

1 pound of al dente cooked bucatini pasta

2 ounces of soaked salt cod

2 cups cream

4 cloves garlic

Juice and zest of one lemon

1/4 cup fresh pureed spinach

1 teaspoon chili flake

1/4 cup fresh toasted breadcrumbs

1 tablespoon shaved or grated mullet botarga

Directions:

Simmer cream, soaked cod, garlic, chili flake, and lemon for approx 45 min until the cod is soft and flakey.

Puree cream mixture in blender until smooth. Add spinach puree and toss with hot pasta.

Garnish with bread crumbs and botarga and serve. If desired, shave a bit more lemon zest over top.

Credit: Lewis Jacobs/NBC

Twice Cooked Pork Belly with Crawfish Maque Choux, Inspired by Beasts of the Southern Wild — Josh Valentine

Ingredients for Crispy Pork Belly:

3 pounds fresh pork belly

1 onion, sliced

3 garlic cloves, chopped

1 cup tomato paste

1/4 cup salt

1/4 cup sugar

1 quart apple cider vinegar

1 quart ham stock

Directions:

Combine onion, garlic, tomato paste, salt, and sugar. Rub over the pork belly and leave in refrigerator for two days. After two days, wipe of the rub and braise in a 200 oven for four hours. Cool to room temperature. Once cool, remove belly from the liquid and press between two weighted sheet pans overnight. Portion and deep fry at 375 until crispy.

Ingredients for the Crawfish Maque Choux

1/4 cup oil

9 cups fresh corn kernels

3 cups fresh corn juice

2 yellow onions, chopped fine

2 poblanos, chopped fine

1 jalapeno, chopped fine

6 garlic cloves, minced

2 cups heavy cream

2 ounces bacon, cooked and chopped

2 pounds crawfish tails

Directions:

Fry corn in oil until slightly caramelized. Add onion, chiles, and garlic. Cook until softened. Add corn juice and cream and cook until thick. Fold in bacon and crawfish.

Serve in a bowl topped with Crispy Pork Belly and garnish with sliced green onions

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”)

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Lewis Jacobs/NBC

Lamb sausage and yogurt sauce, inspired by Argo — Kristen Kish

Ingredients:

2 pounds lamb shoulder, cleaned

6 ounches pork back fat

3 shallots, grated

3 cloves garlic ,grated

1 tablespoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground cardamom

Salt and freshly ground pepper to taste

Directions:

Cube meat into 1 inch pieces.

Dice back fat to roughly one-half inch pieces.

Toss with remaining ingredients and place on sheet tray and freeze for 20 minutes or until partially frozen (do not freeze completely).

Set up meat grinder attachment with medium die.

Run mixture through twice, and then place in mixing bowl fitted with the paddle attachment.

Whip mixture until it looks smooth and emulsified — for approximately five minutes on medium speed. Cook some of the meat mixture to test for seasoning. Readjust if necessary.

Using a piping bag or sausage attachment, pipe mixture into pork or lamb casings.

To finish, sear off sausage in a sauté pan until internal temperature reaches 155 degrees F.

Alternative method: Use meat mixture in sauces or crumbled into fresh pasta.

Ingredients for the yogurt sauce

1 cup Greek yogurt — I like Sofia’s brand.

2 tablespoons preserved lemon rind — or the zest of 2 Meyer lemons

1 teaspoon Harissa paste

Salt and pepper to taste

Mix all ingredients together

Garnish:

Baby mint leaves, parsley leaves, celery leaf, dill

Olive oil and freshly squeezed lemon juice

Pomegranate molasses

Toasted chopped walnuts

Warm pita

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”)

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Lewis Jacobs/NBC

Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce, Inspired by Life of Pi — Sheldon Simeon

Ingredients for the Sauteed Onaga:

About 2 tablespoons of canola oil (enough to coat the bottom of the pan)

Four 6-ounce skin-on fish fillets (like striped bass or salmon)

Fine sea salt

Freshly ground white pepper

Directions:

Heat the oven to 400 degrees. Heat the oil in a large, oven- and flame-proof sauté pan on the stove top until the oil is very hot, but not smoking.

Season the fish on both sides with salt and pepper and dust with Wondra flour. Blow off excess.

Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stove top over medium heat until golden brown on the bottom, about 3 minutes.

Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes.

Ingredients for the Namasu:

1 English cucumber, cut in half, length wise and sliced thinly

2 ounce carrots, sliced thinly

2 ounce daikon, sliced thinly

1/2 cup rice vinegar

1/4 cup Sugar

A pinch of kosher salt

Directions:

Combine cucumber, carrots, and daikon in a bowl. Mix and set aside

In a small pot heat rice vinegar, sugar, and kosher salt over medium heat. Gently mix until sugar is dissolved.

Once sugar is dissolved pour over cucumber mixture. Let cool completely in refrigerator

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”)

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Lewis Jacobs/NBC

Pot-au-feu (“pot on the fire”) inspired by Amour — Micah Fields

Ingredients:

2 pound piece of beef shank, with bone

2 pound piece of beef chuck

2 pounds beef ribs

2 pounds large beef marrowbones

2 whole cloves

1 large white onion, peeled

1 bouquet garni

1 small cinnamon stick

1 teaspoon black and pink peppercorns (may substitute with all black)

1 tablespoon coarse sea salt

2 bay leaves

5 stalks celery, cut into large pieces, leaves intact

12 medium carrots, peeled and quartered

8 leeks, washed, cut lengthwise and then into large pieces

1 1/2 pounds turnips, peeled and quartered

1 1/2 pounds small new potatoes

1 fresh or day-old baguette, sliced and toasted into croûtes

Garnish:

Coarse sea salt

Cornichons

Directions:

Tie the beef shank, chuck, and ribs into a tight bundle with the string and place it in the stockpot. Wrap the marrowbones in the cheesecloth, secure it tightly with the string, and place it in the stockpot. Pour enough cold water into the stockpot to cover the ingredients.

Bring the mixture to a boil, skimming often. As soon as the water boils, turn it the heat down so that it is just at a low simmer. Push the cloves into the onion and place it into the stockpot, along with a separate cheesecloth bundle containing the bouquet garni, cinnamon stick, peppercorns, and bay leaves. Season the mixture with the salt and continue simmering it, uncovered, for 2 1/2 hours. Add water, if needed, to keep the meat and marrowbones covered. Do not allow the mixture come to a boil.

Wrap the celery, carrots, leeks, turnips, and potatoes each in a separate cheesecloth bundle, securing them tightly with string. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for 40 minutes. Check the vegetables for doneness, and then remove any that have turned tender and cooked through. Add the potato bundle to the pot and continue simmering for an additional 20 to 25 minutes, until the potatoes are cooked through. Remove each vegetable and meat bundle from the pot, unwrap it, and arrange the vegetables in groups around the meat on the serving platter.

Discard the clove-studded onion and strain the broth through a fine-mesh sieve. Return the broth to a clean saucepan and bring it to boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor. Season it with additional salt, if needed. Transfer the hot broth to a serving bowl alongside the meat and vegetable platter.

Scoop the soft marrow from the bones and spread it on the toasted croûtes. Serve the croûtes, along with the coarse sea salt, cornichons, mustard, and horseradish as a garnish to the pot au feu.

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Lewis Jacobs/NBC

New York Strip, Radicchio, Juniper Berry & Blackberry Jus, Inspired by Les Miserables — Lizzie Binder

Les Misérables set against the backdrop of 19th-century France, is an enthralling story of broken dreams and unrequited love, passion, sacrifice and redemption-a timeless testament to the survival of the human spirit. You can taste the all of these feelings with the flavors of bitter and sweet when you eat this dish.

Makes 8

Ingredients:

8 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is moreimportant than the weight)

2 sticks unsalted butter

1/2 cup extra virgin olive oil8 teaspoons kosher salt & 8 teaspoons cracked black pepper (or Juniper rub – recipe below)

4 heads radicchio – cut into wedges, drizzle with extra virgin olive oil, season and grill.

2 bunch dandelion greens – toss with grilled radicchio to wilt.

1 punnet blackberries

1 qt blackberry jus (recipe below)

Directions:

Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.

Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.

Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don’t have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with1 teaspoon of salt and 1 teaspoon of black pepper or rub of your choice (see below).

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.

Telling when a steak is done is not an exact science. One technique is to cut a small slit in the steak to

see the color of the meat. A professional presses the meat and compares its firmness to the softer, fleshy part at the base of his or her own thumb; if it’s the same density, the meat is rare. The firmer center of the palm is like the feel of a well-done steak. (It takes practice.)

An instant-read meat thermometer is most accurate of all; insert it into the center of the steak. Rare is

110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135

degrees; and well, 140 degrees. (Err on the low side, since steaks will continue to cook when removed from the grill.) Allow the meat to rest for 4 – 5 minutes before serving, to allow the juices to emerge from the center

Dress chicories with pan juices from cooking beef. Assemble on plate with roasted/grilled beef, fresh blackberries and blackberry sauce. Finish beef with a sprinkle of smoked sea salt / juniper rub. Serve!

Ingredients for the Juniper rub:

3 tablespoons juniper berries

3 teaspoons black peppercorns

6 bay leaves – chop

2 tablespoons kosher salt

In a spice grinder – grind the peppercorns, juniper berries and chopped bay leaf to a fine grind.

Mix with salt. Sprinkle rub lightly over meat before grilling.

Ingredients for the Juniper & Blackberry Jus:

Makes 1 quart

Part 1:

Veal bones

Beef bones

Bacon scrap

2 onions – rough dice

2 celery sticks – rough dice

2 carrots – peel and rough dice

1 bunch thyme

Parsley stalks

4 quarts meat stock

Roast quail bones and chicken bones to a deep golden brown.

In pot, caramelize vegetables, add bones, herb, bacon scrap. Cover meat stock.

Bring to boil and simmer to reduce by 1/2 then skim.

Strain.

Part 2:

1 bottle Chambord or blackberry liqueur

1 bottle Cabernet Sauvignon

A handful black peppercorns

A handful juniper berries

1 bay leaf

1 pound blackberries

Reduce blackberry liqueur and red wine to au sec. Add 2 quarts strained reinforced stock, and all remaining ingredients.

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Lewis Jacobs/NBC

Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce. (Inspired by Lincoln) — CJ Jacobson

The sauce is black like the soot of a stove pipe; the name of the top hat that the notably tall president wore.

Ingredients:

1 4 ounce slice of slab bacon cut thick.

1/2 cup chicken stock

1 3 ounce piece of cornbread

1 tablespoon butter

squeeze of lemon

1 green onion

1 slice of smoked bacon

1 tablespoon cider vinegar

2 tablespoon water of chicken stock

5 grapes sliced in half

A little olive oil

Directions:

To make the sauce, grill the bacon and green onion until blackened. Puree the bacon and onion with the vinegar and water. season with salt and drizzle a little olive oil to thicken. Reserve.

For the cornbread puree, bring the stock to a boil, add the cornbread and butter and puree. season with salt if needed. Add grapes and reserve.

To Plate:

Grill the bacon slab until desired doneness. Spoon the warm cornbread puree on a plate. Place the bacon on top of the puree then get artistic with the grape and black sauce. consume.

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Lewis Jacobs/NBC

Sweet Revenge (Inspired by Django Unchained) — John Tesar

Ingredients for the Yuzu parfait:

16oz Lemon Curd

10oz Swiss Meringue (stiff)

2 C Cream (stiff peaks)

2 T Yuzu

Directions:

Combine oil and curd then fold in meringue

Whip cream

Fold together and pipe into acetate tubes

Ingredients for the Swiss Meringue:

4oz Whites

8oz Sugar

Directions:

Combine sugar and whites in kitchen aid bowl.

Place over steam bath and warm.

Whip.

Ingredients for the Green Tea Ice Cream:

568 grams Milk

84 grams Cream

120 grams Yolk

120 grams sugar

3 grams stabilizer

42 grams milk powder

40 grams glucose

20 grams trimoline

6 bags green tea

Directions:

Milk and cream to warm, add tea bags cover and let steep.

Whisk together sugar, stabilizer, then whisk into yolks.

Squeeze out tea bags and rewarm milk.

Dissolve glucose and trimoline into milk.

Whisk in milk powder and dissolve.

Temper yolks and proceed ala anglaise.

Chill overnight then freeze in paco.

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Credit: Jonathan Olley

Here are several Zero Dark Thirty inspired cocktails.

Brooke Williamson’s ZD30 Cocktail

Smokey Bourbon

2 ounces of bourbon

1/2 ounce of chipotle simple syrup

A dash of blood orange bitters

1 large ice cube made out of strong coffee

An orange twist

Stir all ingredients together with ice and strain over coffee ice cube

Garnish with orange twist

Josh Valentine’s Afghan Sun

Preserved Oranges

1/2 cup salt

1/2 cup. sugar

1 tablespoon cardamom, crushed

1 tablespoon coriander, crushed

1 tablespoon black pepper, crushed

1 orange sliced thin

Mix salt, sugar, cardamom, coriander, black pepper until well mixed. Pack in the orange slices and refrigerate for 3 weeks. Checking on it every day to remove excess liquid.

Sheldon Simeon’s Smoking Barrel

1 and 1/4 ounces Elijah Craig Bourbon

1 ounce Carpano Antica Sweet Vermouth

1 ounce Campari

1/2 ounce Chipotle Simple Syrup

1 Ice Rock Cube made from Coffee

An orange Peel

Smoking Gun with applewood chips

Lizzie Binder’s ZD30 Cocktail

Zero Dark Thirty, which is about an elite team of intelligence and military operatives, working in secret

across the globe, who devoted themselves to a single goal: to find and eliminate Osama bin Laden.

SakéOne’s G saké would be most appropriate for this film, as it’s a bold, rich saké that gives off a

mysterious vibe, blended with flavors of east and west it is the essence of the mission.

2 ounces G Saké

1/4 ounce mezcal

1/4 ounce ginger liqueur

1/4 ounces lime juice

Shake vigorously with ice for 12 seconds. Strain into a chilled cocktail glass, garnish with a lime twist.

Silver Linings Playbook: Bucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga

Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux

Argo: Lamb sausage and yogurt sauce

Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce

Amour: Pot-au-feu (“pot on the fire”

Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus

Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce

Django Unchained: Sweet Revenge

Zero Dark Thirty: ZD30 cocktails

Related:

Episode Recaps

Top Chef

Tom, Padma, and Gail tell the cheftestants to pack their knives and go.
type
  • TV Show
seasons
  • 16
rating
genre
network
  • Bravo
stream service

Comments