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Too Many Cooks

These recipes could all be Oscar party winners

Safeway’s executive cheff Jeff Anderson is celebrating the Oscars with recipes matched to some of the nominees.

The options include Grilled Steak Tacos with Roasted Poblano Cream and a Michelada Spicy Beer Cocktail for a “date night” with “Her” to a “Frozen” dessert like Ice Cream Cookie Sandwiches.

The 86th annual Academy Awards air on ABC at 5:30 p.m. Sunday.

No matter which film title you want to hear after “The envelope, please,” these recipes could all be winners.

“Her” Grilled Steak Tacos with Roasted Poblano Cream

Roasted Poblano Cream

1 (8-ounce) onion, peeled and sliced 3/4 inch thick

1 teaspoon salad oil

12 ounces fresh poblano chiles, rinsed

8 ounces Roma tomatoes, rinsed

1 (16-ounce) carton sour cream

Salt and pepper


16 ounces beef skirt steak

½ teaspoon salt

½ tablespoon pepper

12 medium green onions, rinsed

1 teaspoon salad oil

6 corn tortillas, warmed

For the roasted poblano cream: preheat barbecue grill. Rub oil on onion slices. Place chiles, tomatoes, and onion slices on grid 4 inches above a solid bed of hot coals, or over high heat on a gas grill (close lid on gas grill). Cook vegetables, turning as needed, until well browned on all sides, 8 to 12 minutes; when done, transfer to a board. When cool enough to handle, peel, stem, and seed chiles; core and peel tomatoes. Chop chiles, tomatoes, and onion.

In a 10- to 12-inch frying pan over medium heat, stir vegetables until hot, about 2 minutes. Add sour cream and stir just until hot but not boiling, about 2 minutes. Add salt and pepper to taste. Scrape mixture into a bowl; keep warm.

For the tacos, cut steak crosswise into 6- to 8-inch lengths. If beef is thicker than ¼-inch, place between sheets of plastic wrap and, with a flat mallet, gently and evenly pound to ¼-inch. Set aside.

In a wide bowl, mix green onions with oil to coat. Set onions on grill over a solid bed of hot coals or high heat on a gas grill (close lid on gas grill). Cook, turning occasionally, until onions are well browned, 1 to 2 minutes. Transfer to a large board or platter.

Lay beef on grill; close lid on gas grill. Cook, turning once, until beef is done to your liking (cut to test), 5 to 6 minutes total. Transfer to board or platter with onions. Add salt and pepper to taste.

Fill warm tortillas with beef, green onions, and Roasted Poblano Cream.

Notes: If you prefer to oven-roast the vegetables, arrange onion, chiles, and tomatoes in a 10- by 15-inch baking pan and broil 4 inches from heat.

Serves: 6

“Her” Michelada Spicy Beer Cocktail

kosher salt

ice cubes

juice of 1 lime

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

2 to 4 dashes of hot sauce or to taste

1 bottle ice-cold Mexican beer

lime wedge for garnish

freshly-cracked black pepper (optional)

Have a bowl of water and plate of kosher salt ready. Salt the rim of a pint glass by first wetting the rim with the water, then swirling the glass rim in the plate of kosher salt. Fill glass ⅔ full of ice. Pour lime juice and sauces over the ice. Garnish with a slice of lime and pour in ¾ of the bottle of beer. For an extra kick, top with freshly-cracked black pepper. Stir and serve with the opened bottle of remaining beer.

Serves: 1

“Frozen” Ice Cream Cookie Sandwiches

1 1/3 cups vanilla ice cream

1 (2-ounce) bottle multicolored candy sprinkles

8 crunchy peanut butter cookies

Let ice cream stand at room temperature for a few minutes to soften slightly. Pour candy sprinkles onto a plate. Scoop ice cream onto 4 cookies. Top each with another cookie, squeeze them together gently, then scrape the ice cream edge smooth with a small spatula. Roll edges in candy sprinkles.

Eat ice cream sandwiches immediately, or freeze in airtight container at least 30 minutes or up to 1 day.

Serves: 4

“Frozen” Greek Yogurt Smoothie

⅓ cup fresh-squeezed orange juice

1 cup strawberries, washed, hulled and halved

¾ cup blueberries, washed

1 banana, cut into chunks

1 cup non-fat plain Greek yogurt

1 to 2 tablespoon agave nectar or honey

1 cup ice cubes (if using frozen fruit, you can reduce or eliminate the ice)

1 teaspoon flaxseed oil (optional)

1 tablespoon wheat germ (optional)

whole strawberries for garnish (optional)

To the jar of a blender, add the juice first, followed by the fruit, yogurt, agave nectar or honey, then the ice. Pulse a few times and then blend on high until the smoothie is creamy. Taste and add more agave nectar or honey if needed. Add a small amount of flaxseed oil and/or wheat germ to boost the nutritive value of the smoothie. Pulse a few times to incorporate. Pour into cups and garnish with strawberries.

Serves: 1


“American Hustle” Summertime Potato Salad

2 pounds small Yukon gold potatoes

2 large eggs

Pinch of kosher salt for cooking and final seasoning

½ bunch sliced scallions, white and green parts (reserving some for garnish)

2 tablespoons drained capers (reserving several for garnish)

1 cup mayonnaise

½ cup Greek yogurt

½ cup sour cream

¼ cup Dijon mustard

¼ cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles

½ small onion, chopped

2 tablespoon chopped fresh flat-leaf parsley

½ bunch dill, chopped

½ lemon, juiced

Pinch of freshly ground black pepper

Extra-virgin olive oil, for drizzling

Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.

Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, onion, scallions, capers, parsley and lemon juice in a bowl large enough to hold the potatoes.

Peel the cool eggs and grate them into the bowl. Break up the potatoes into rough chunks, add to bowl, and toss to coat with the dressing. Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers.

Serves: 6

“American Hustle” Sidecar

Lemon for garnish and juice

Superfine sugar

1 (1.5 fluid ounce) jigger good-quality brandy such as Reynaud V.S.O.P.

1 tablespoon lemon juice

2 ounces sweet and sour mix

¼ ounce triple sec

Cut off both ends of the lemon. Push fruit through center, leaving a tube of peel. Squeeze fruit core for juice (you'll need 1 tablespoon for the cocktail and more to moisten glass rim). Cut peel tube into ¼-inch-wide strips. Set aside.

Moisten rim of a pre-chilled cocktail glass with lemon juice. Dip rim into superfine sugar to coat. Set aside.

Fill a cocktail shaker two-thirds full with ice. Add brandy, lemon juice, sweet and sour, and triple sec. Agitate contents together in an up-and-down motion for 5 to 10 seconds. Pour shaker contents through the strainer into sugar-rimmed glass. Twist one lemon strip over the drink, drop it in and stir.

Note: This version of this classic cocktail comes courtesy of Martuni's, a cocktail bar in San Francisco.

“The Wolf of Wall Street” Scallops with Rotelle

1 (12-ounce) package rotelle pasta

1 pound bay scallops, rinsed and patted dry

¾ teaspoon paprika

¼ teaspoon dried basil

¼ teaspoon dried thyme

¼ teaspoon ground mustard

¼ teaspoon white pepper

2 teaspoons canola oil

2/3 cup chicken broth

1 tablespoon cornstarch mixed with

¼ cup water

1/3 cup light sour cream

In a 6-quart pan, bring 4 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender (about 10 minutes).

Meanwhile, place scallops in a large bowl. Add paprika, basil, thyme, mustard and white pepper; mix until well coated. Heat oil in a wide nonstick frying pan over medium-high heat. Add scallops and cook, stirring often, just until opaque in center; cut to test (about 3 minutes). Lift out and set aside, reserving juices in pan.

Drain pasta well. Transfer to a warm, deep platter and keep warm.

Increase heat to high and cook reserved juices until reduced to about 3 tablespoons. Add broth and bring to a boil. Stir cornstarch mixture and add to broth. Bring to a boil again, stirring. Remove from heat and stir in sour cream and scallops; spoon over pasta.

Note: To trim sodium, use reduced-sodium chicken broth.

“The Wolf of Wall Street” Classic Martini

½ ounce dry vermouth

4 ounces gin

¾ cup cracked ice

Dash of Angostura bitters (optional)

Strip of lemon peel or green olive

In a cocktail shaker, pour the vermouth and gin over the ice. Stir or shake several times until mixture is very cold. Strain into a chilled martini glass, add a dash of bitters, if desired, and garnish with lemon twist or olive.

Note: For extra-icy martinis, keep your gin in the freezer.

Serves: 1

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Adriana Janovich
Adriana Janovich joined The Spokesman-Review in 2013. She is the Food Editor for the Features Department, covering restaurants, bars, food, drinks, recipes and other features. Reach her on Instagram at adrianajanovich.

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