2013 Grammy Awards Menu: What the Stars Will Be Served and How to Make It at Home

Staples Center executive chef Joseph Marti, shares what he's preparing for this Sunday

Staples Center executive chef Joseph Martin certainly has his hands full for this Sunday's 2013 Grammy Awards. Among other things, he and his team will be serving up a staggering 8,000 rolls of sushi and 240 pounds of shrimp! And to kick the night off right, they'll be uncorking over 1,200 bottles of wine.

As if all of that wasn't enough, some of the other delicious menu items for the evening include: Waffle Crusted Jidori Chicken, Rissotto Pancakes, Lobster Beignets, Chilled Lemongrass Soup, Gingersnap Limeade and Margaritas with Reposado.

The good news is that if you're not lucky enough to be going to the Grammys, you can still cook up some of this stuff at home for your viewing party.

We got the recipes for the Gingersnap Lemonade that the stars will be sippin' on as well as the Chilled Lemongrass Soup that will served.

Gingersnap Limeade

Serves 4-6

14 ounces house-made limeade

6 ounces cranberry juice

6 ounces ginger beer

2 ounces agave nectar

2 ounces ginger (peeled, cut as matchsticks)

4 lime wheels

Place chicken on a platter, top with pecan glaze and candied pecans. Serve bacon jam in a bowl on the side.

For limeade, combine 9 ounces water, 5 ounces lime juice and 1 cup of sugar. Stir until sugar dissolves.

Fill a 60 ounce pitcher with ice and combine all liquid ingredients.

Stir vigorously to mix all.

Pour into iced cups.

Garnish with 1 lime wheel on rim and ½ ounce of ginger matchsticks on top of drink.

And to accompany the cocktail… 

Chilled Lemongrass Soup

Serves 8

48 ounces lemongrass soup (recipe below)

12 ounces jumbo lump crab

4 ounces fresh corn kernels, blanched

 Lemongrass Soup

1 pound lemongrass

1 pound celery

3 ounces leeks

8 ounces yellow onion

1 ounce ginger

1 garlic clove

1 ounce Kaffir lime leaves

1/2 ounce chile de arbol chilies

8 ounces coconut milk

6 ounces heavy cream

Salt and pepper to taste

Place all ingredients in thick bottom stock pot, bring to boil and season with salt and pepper. Simmer for approximately 15 minutes then puree in small batches in blender until smooth. Strain through cheesecloth. Chill immediately and check seasonings after the mixture has cooled.

Pour chilled soup in chilled soup bowl, place crab in center of bowl and sprinkle corn.