The Red Carpet is all about glamor, glitz, and luxury and Oscar food should reflect these traits. So with the presentation of Oscars just hours away, it is time to get serious about your cuisine for the 87th Academy Awards.
The Sunday Supper Crew is all about Red Carpet Cuisine this week (check out the Crew’s Oscar suggestions). I know it is attempting to bring in the Colonel or chicken wings, or to throw burgers and brats on the barbie. But Oscar deserves better. So hide the take-out menus and impress your family and friends with some star quality food. That’s why I chose Martin Yan’s Red Carpet-worthy “Cantonese Lobster” for this year’s Oscar repast. Not only does it have all the qualities of the Red Carpet, but it is a dish that takes less time to make than to place and pick-up your take-out order.
Beauty is in the eye of the beholder, and unquestionably there is plenty of male and female pulchritude trodding the Red Carpet. While the lobster’s beauty might not be as obvious as Nicole Kidman’s, it indubitably evokes the Red Carpet traits. Martin Yan’s Cantonese Lobster truly has star qualities and looks beautiful on the plate, the cuisine equivalent of the Red Carpet. It is glamorous, glitzy, and luxurious, with exotic ingredients, subtle heat and a touch of sweetness. The combination of ginger and black bean garlic sauce makes this dish uniquely Cantonese. It is served over a bed of Coconut Ginger Rice that enhances the lobster’s Cantonese flavors. One bite and you will be awarding an Oscar to Martin Yan’s Cantonese Lobster.
A word about Martin Yan. If you happen to be one of those youngsters who thinks the TV food world began with Rachel Ray or Guy Fieri, let me tell you that it is worth watching PBS for the educational quality of cooking shows like Martin Yan’s. The very first televised cooking show was Philip Harben’s “Cookery” on the BBC in 1946, and the very first dish was, appropriately enough, Lobster Vol-au-Vents. Julia Child followed in 1963. But Martin Yan is one of the earlier television chefs and started his show “Yan Can Cook” in 1982 on PBS. Martin Yan is still actively involved in cooking shows and in the fall of 2014 started a new PBS series called “Martin Yan’s Taste of Vietnam.” Watch Martin on television and get his cookbooks — you won’t regret it.
Nominees for Best Supporting Appetizers:
- Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
- Black and White Olive Cheese Puffs by Peaceful Cooking
- Cheddar Olives by Jane’s Adventures in Dinner
- Chicken Boursin by Recipes Food and Cooking
- Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
- French Onion Sliders by Momma’s Meals
- Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
- Italian Guacamole with Pesto by Food Done Light
- Lobster Bruschetta by The Texan New Yorker
- Melon and Prosciutto Skewers by That Skinny Chick Can Bake
- Mini Cheese Balls by Rants From My Crazy Kitchen
- Moroccan Beef Kefta Briouat by Manu’s Menu
- Mushroom Pate by Lifestyle Food Artistry
- Oysters Rockfeller by Noshing With The Nolands
- Pea Pesto Crostini by Ruffles & Truffes
- Prosciutto Wrapped Shrimp by Casa de Crews
- Raspberry Brie Bites by Love and Confections
- Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
- Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
- Spinach Bites by Shockingly Delicious
- Sweet Chili Chicken Skewers by Nosh My Way
Nominees for Best Course in a Leading Role:
- Broccoli Calzones by eating in instead
- Bow Ties and Tails Galore by Cindy’s Recipes and Writings
- Chicken Oscar by Palatable Pastime
- Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
- Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva
Nominees for Best Supporting Sips:
- Apple Ginger Martini by Hezzi-D’s Books and Cooks
- Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
- Cherry Almond Sparklers by Magnolia Days
- Iced Espresso Martini by Cosmopolitan Cornbread
- Mixed Berry Martini by The Messy Baker
- Oscartini by Family Foodie
- Red Carpet Sparkler by Rhubarb and Honey
- Thank You Peary Much by Sew You Think You Can Cook
Nominees for Best Delectable Desserts:
- 7-Layer Bark by Take A Bite Out of Boca
- Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
- Champagne Truffles by Brunch with Joy
- Chocolate Covered Cherries by Peanut Butter and Peppers
- Decadent Flourless Brownies by Recipe for Perfection
- Edible Oscars Envelopes by Sunday Supper Movement
- Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
- Imitation Game Guinness Brownies by NinjaBaker.com
- Mini Strawberry Galette by Basic N Delicious
- Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
- No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
- Popcorn Puppy Chow by Pies and Plots
- Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy’s Honeybunch
- Tuxedo Cake by The Redhead Baker
Nominees for Best Dressed Table:
- DIY Glitter Vases by Sunday Supper Movement
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- 2 lobster tails (each tail should be ½ pound)
- Seasoning Mixture:
- 4 cloves of garlic, minced
- 2 green onions, cut into 1-inch lengths
- 1 teaspoon minced ginger
- 2 teaspoons black bean garlic sauce
- For the Sauce:
- 1 tablespoon vegetable oil
- ⅓ cup chicken broth
- ¼ cup Chinese rice wine or dry sherry
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1 teaspoon sesame oil
- 1 green onion, julienned
- Remove the lobster meat by cutting along the inner edges of the soft undershell. Using a fork, pry out the meat. Cut the meat into 1-inch pieces. Set aside.
- To make the seasoning mixture, combine all the ingredients in a small bowl and mix well. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the seasoning mixture and cook, stirring until fragrant, about 30 seconds. Add the lobster meat and stir-fry until opaque, about 2 minutes. Add the broth and wine and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens, about 30 seconds. Stir in the sesame oil and green onion.
- Transfer to a serving plate and serve.
- ¼ cup unsweetened flaked coconut
- ⅔ cup unsweetened coconut milk
- 1⅓ cups water
- 1 cup long-grain rice
- 1 tablespoon minced ginger
- ½ teaspoon salt
- In a small frying pan, toast the coconut over medium heat, stirring frequently, until lightly browned, 3 to 4 minutes. Immediately pour onto a plate to cool. Set aside.
- In a 2-quart pan, combine the coconut milk, water, rice, ginger, and salt. Bring to a boil over high heat, reduce the heat to low, and simmer uncovered, until craterlike holes form on the surface of the rice, about 6 minutes. Cover and continue cooking, undisturbed, until all the liquid is absorbed, about 10 minutes.
- Fluff the rice with a fork. Transfer to a serving platter, sprinkle with the toasted coconut and serve.