Forget the popcorn.
In honor of the Sundance Film Festival, we're giving you some yummy dishes to whip up for your own indie movie viewing night at home.
And who better to give us their favorite Sundance recipes than the celebrated chefs who have been at this year's fest preparing everything from snacks to multicourse dinners for celebs including Nicole Kidman, Naomi Watts, James Franco, Dakota Fanning, Ellen Page and Alexander Skarsgård?
So get ready to enjoy some delicious easy-to-make eats from Chef Ludo Lefebvre, the hottie French-born and -trained mentor from ABC's new series The Taste who took over the kitchen at the Samsung Galaxy Lounge, and Master Chef winner Whitney Miller, who turned it out at MorningStar Farms' ChefDance.
And let's not forget the drinks. Mixologist Scott Fitzgerald from New York City's Mulberry Project provides the boozy and the nonboozy concoctions.
Brocamole with Baked Tortilla Chips by Chef Ludo Lefebvre
1 1/2 pounds broccoli
2/3 cup grapeseed oil
1/2 cup (lightly packed) fresh cilantro leaves, chopped
1/3 cup diced red onion
1/4 cup diced seeded tomatoes
1 large jalapeño chile, minced (about 3 tablespoons)
2 limes, juiced (about 1/4 cup)
Fleur de sel
Baked tortilla chips (see recipe below)
Trim the stalks from the broccoli florets (you should have about 12 ounces of florets). Bring a large pot of water to a boil over high heat. Add the broccoli and cook for about 2 minutes, or until the broccoli is crisp-tender. Drain and transfer the broccoli to a large bowl of ice water and set aside until broccoli is cold. Transfer the broccoli to a colander and set aside to drain well. Squeeze the broccoli to remove any excess water.
Blend the broccoli and oil in a food processor until a thick puree forms. Transfer the broccoli mixture to a medium bowl and stir in the cilantro, red onion, tomato, chile and lime juice. Season to taste with fleur de sel and serve with the tortilla chips. You can either make your own baked version below or just buy your favorite!
Baked Tortilla Chips
4 corn tortillas
1 tablespoon olive oil
Preheat the oven to 350°F. Brush the tortillas with the oil, then cut each tortilla into 4 pieces (not triangles). Arrange the tortilla pieces on a heavy baking sheet and sprinkle them with salt. Bake the tortilla pieces until they are crisp and golden, about 20 minutes. Serve warm.
BBQ Shrimp by Chef Whitney Miller
1/2 teaspoon olive oil
2 MorningStar Farms sausage links, thawed
8 tablespoons (1 stick) unsalted butter
3/4 cup chicken broth
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
3/8 teaspoon onion powder
1/4 teaspoon cracked black pepper
1/8 teaspoon paprika
Pinch of cayenne pepper
1 pound large shrimp, peeled and deveined
4 (3-inch) French bread pieces, hollowed out leaving a 1/2-inch bottom
1 tablespoon chopped chives
Heat olive oil in a small saute pan over medium heat. Crumble the sausage links and cook for 4-5 minutes or until slightly crispy. Drain on paper towel.
Combine the next ingredients except the shrimp in a cast-iron skillet over medium-high heat. Cook until the mixture has reduced and thickened slightly, 4 to 6 minutes.
Add the shrimp and cook until just barely opaque throughout, about 3 minutes.
To assemble, place a French bread piece in the middle of four shallow bowls. Divide the shrimp among each bowl. Stuff some of the shrimp inside of the bread and the rest in the bowl. Spoon the sauce in each bowl. Top with some of the cooked crumbled sausage and chives.
Eating may be more "dignified" by using peeled shrimp, but you can also sop up the sauce with French bread.
(Recipe adapted from Modern Hospitality: Simple Recipes with Southern Charm by Whitney Miller)
Premiere Cocktail (alcoholic) by Scott Fitzgerald
1 1/2 ounces rye whiskey
3/4 ounce lemon juice
1 dash cranberry bitters
2 dashes angostura Bitters
1 egg white
3/4 ounce cinnamon-infused maple syrup (see recipe below)
Shake all ingredients without ice until egg whites are emulsified. Add ice to shaker and shake for 10-15 seconds or until cold. Fine-strain into an iced rocks glass.
Garnish with a dash of cinnamon powder and a speared cranberry.
Infused maple syrup: Bring 1 quart maple syrup and 3/4 quart water to a boil with 8 cinnamon sticks. Strain and bottle. Keeps for 8 weeks if refrigerated.
Frosty Ride (nonalcoholic) by Scott Fitzgerald
2 ounces lime juice
2 ounces honey
4 cucumber slices
1 teaspoon cloves
Muddle cloves, cucumber and blueberries. Add juice and honey. Shake and double-strain into a champagne glass. Top with soda water. Garnish with blueberries.