Film Inspired Foods - Part I (Rough Draft)

“Big Kahuna Burger. That’s that Hawaiian burger joint. I hear they got some tasty burgers. I ain’t never had one myself. How are they?”

Big Kahuna Burger - As seen in Pulp Fiction

4 tbs teryaki marinade
2lbs ground chuck or round
6 pineapple slices
6 slices of provolne, colby, or mozz
1 pkg Hawaiian sweet buns or regular buns

Big Kahuna Secret Sauce:

equal parts ketchup and brown sugar
1 tbs mustard (dijon or yellow)
simmer all ingredients untill sugar is melted and fully blended.

Pour teryaki into a deep dish/bowl and let the patties marinate for at least 20min. Grill up the burgers until brown, add the secret sauce to the top, then the pineapple slices, cheese (lettuce, onions, tomato optional).

Source: FilmFood2012

Anyone have a good scone recipe they would like to share?

“Let’s just take a day. Have you ever tried shawarma? There’s a shawarma joint about two blocks from here. I don’t know what it is, but I wanna try it.”

Chicken Shawarma!

Preparation: 10 minutes
Cooking: 40 minutes
8 servings

INGREDIENTS

1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 boneless skinless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

RECIPE

1 - In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

2 - Preheat the oven to 350°F (175°C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

3 - Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

4 - Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Source: FilmFood2012

Cannoli Recipe

Note: Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag

Shells:
3 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
1/2 cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed

Filling:
1 (32 ounce) container ricotta cheese
1/2 cup confectioners' sugar
1 cup chopped candied citron
4 ounces semisweet chocolate, chopped
(optional)

Directions:

1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.

2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.

3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.

4. To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Source: Allrecipes

Chocolate Truffles Romance, political uprising, and lust are all part of what Chocolat portrays on the screen. This recipe for rich, dark chocolate truffles gives you a small taste of life's little passions. Source: Saveur

Ingredients
* 16 tbsp. unsalted butter, softened
* 1⁄2 cup superfine sugar
* 1⁄2 tsp. kosher salt
* 2 oz. bittersweet chocolate, melted
* 6 tbsp. unsweetened natural cocoa powder
* 2 tbsp. brewed espresso or dark coffee,

 at room temperature
* 2 tsp. vanilla extract
* 2 1⁄2 cups rolled oats
* 1 cup unsweetened finely shredded dried coconut
Directions
1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.

2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.

3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1" ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.

Breakfast Strata From Redbook

Ingredients
* 1/4 cup(s) (1/2 stick) unsalted butter, softened
* 8 ounce(s) (about 8 slices) thick-sliced smoked bacon, cut crosswise into 1/2-inch-wide strips
* 12 ounce(s) large button mushrooms, sliced
* 1 cup(s) diced onion
* 2 teaspoon(s) chopped fresh sage leaves
* 1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
* 8 slice(s) (3/4-inch-thick) brioche, challah, or potato bread
* 4 plum tomatoes, sliced
* 6 large eggs
* 3 cup(s) milk
* 3/4 cup(s) grated Parmesan cheese
* 1/2 teaspoon(s) freshly ground pepper
* 6 ounce(s) Gruyère cheese, shredded or cut into small dice
* Chopped parsley
Directions
1. With 1 tablespoon of the butter, generously grease a large, shallow 2 1/2- to 3-quart baking dish or casserole.
2. Cook bacon in a skillet over medium heat until crisp. Remove bacon to drain on paper towel, leaving 2 tablespoons bacon drippings in skillet. Add mushrooms, onion, and sage; sauté over medium heat 8 to 10 minutes, until browned and mushrooms have released much of their liquid. Spread mixture over bottom of prepared baking dish; scatter spinach over top.
3. Spread remaining 3 tablespoons butter over one side of bread slices, and arrange, buttered side up and overlapping, on top of spinach. Arrange 3 tomato slices on buttered side of each bread slice.
4. In large bowl with wire whisk, beat eggs, milk, 1/2 cup of the Parmesan, and pepper until well blended. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread. Scatter Gruyère and remaining 1/4 cup Parmesan over top. Cover strata and refrigerate overnight.
5. Bring strata to room temperature. Preheat oven to 350 degrees F. Bake, uncovered, 30 minutes; loosely cover with foil to prevent overbrowning. Bake 25 minutes or until golden on top and a knife inserted in center comes out clean. Let stand 20 minutes before serving. Sprinkle with parsley.

Fried Green Tomatoes Recipe A rather obligatory recipe for foodie movies. They do make a nice side dish.

Ingredients
* 6 green tomatoes
* Salt and pepper
* 1/2 cup cornmeal
* Oil for frying

Core and slice the tomatoes into 1/2" slices. Season with salt and pepper. Press both sides of the tomato slices into corn meal and fry in hot oil, turning once, until golden brown. Serve with a little Aioli or plain mayonnaise on the side, if you like. Serves 6 or 8.

Tortilla Soup This is a great soup to use for leftovers

Ingredients

* 2 skinless, boneless chicken breasts
* 1/2 teaspoon olive oil
* 1/2 teaspoon minced garlic
* 1/4 teaspoon ground cumin
* 2 (14.5 ounce) cans chicken broth
* 1 cup frozen corn kernels
* 1 cup chopped onion
* 1/2 teaspoon chili powder
* 1 tablespoon lemon juice
* 1 cup chunky salsa
* 8 ounces corn tortilla chips
* 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Gazpacho By: Kara
How anyone can watch this move and not want to make Gazpacho is beyond me. Also might recommend Watermelon Gazpacho or Cold Cucumber Soup.

Ingredients
* 4 cups tomato juice
* 1 onion, minced
* 1 green bell pepper, minced
* 1 cucumber, chopped
* 2 cups chopped tomatoes
* 2 green onions, chopped
* 1 clove garlic, minced
* 3 tablespoons fresh lemon juice
* 2 tablespoons red wine vinegar
* 1 teaspoon dried tarragon
* 1 teaspoon dried basil
* 1/4 cup chopped fresh parsley
* 1 teaspoon white sugar
* salt and pepper to taste
Directions
1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Timpano Is certainly the prime dish in this film. Detailed instructions can be found at "Proud Italian Cook"

If your feeling less adventurous there was also a nice omelet featured at the end ;)

Italian Gnocchi by "Saveur"
Many recipes were featured in this film, however the Gnocchi was the recipe of the two chiefs created together.

Ratatouille’s Ratatouille found at "Smitten Kitchen" I like this version best because it is the most colorful and doesn't require a grill.

Tampopo Special Ramen Recipe
Recipe Found at Nibbledish

Mac & Cheese

My Dinner with Andre. It’s the longest dinner scene in film history: Andre Gregory, as Andre, orders the terrine de poisson and the cailles aux raisins. Wally, played by Wallace Shawn, has a hard time with the menu. He orders the potato soup and the quail as well. They finish their meals with espresso, and an amaretto for Wally. In between, they debate moral and social philosophy for nearly two hours.

More than 100 different recipes were used during the film