'Top Chef' Oscar recipes: Silver Linings Pasta, Zero Dark 'Tinis and more

Brooke-Williamson.jpg

Image Credit: Jojo Whilden; Matthias Clamer/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 PlaybookBucatini & Spinach Bacalao Lemon, Chili Flake, Bread Crumbs, Shaved Botarga
Beasts of the Southern WildTwice Cooked Pork Belly with Crawfish Maque Choux
Argo: Lamb sausage and yogurt sauce
Life of PiSauteed 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

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.

NEXT: Beasts of the Southern Wild


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