There are nine films up for “Best Picture” this year on the 90th Academy Awards. Private Chef Justin Davis used some of those films for inspiration in his appetizer recipes.
(inspired by the movie: Darkest Hour)
I am using quail eggs as they are the perfect size for this appetizer. One could easily use a chicken eggs, and boiling the eggs for 6 minutes.
20 quail eggs
2 lbs bulk breakfast sausage
1 cup flour
splash of milk
1 cup Panko bread crumbs
Bring a small pot of water to a boil, in two batches place the quail eggs into the boiling water for 2 minutes and 15 seconds. Remove the eggs from the water and place into a cold water bath to stop the cooking process.
Peel the quail eggs and prepare a standard breading station. Using three different bowls, in the first bowl place the flour, in the second bowl place the egg and a splash of whisked together and in the third bowl, place the Panko breadcrumbs.
Using 1-2 oz of the breakfast sausage, make a small patty in your hand. Place the soft boiled egg in the center of the patty and fold the sausage around the egg. Place the sausage wrapped egg into the flour, followed by the egg wash and finally into the Panko bread crumbs. Repeat until you have wrapped and breaded all of the eggs.
Heat oil in a dutch oven or other deep sauce pot. Heat the oil to 325º. Cook the scotch egg in the oil until golden brown, about 5-6 minutes. The sausage should be cooked through but the egg yolk should still be runny.
Smoked rib sliders with refrigerator pickles and BBQ sauce
(inspired by the movie: Three Billboards Outside Ebbing, Missouri)
1 rack of pork ribs
splash of distilled vinegar
salt & fresh cracked pepper
BBQ rub seasoning
20 small white bread rolls
sliced pickles – recipe follows*
BBQ sauce – recipe follows*
Place your ribs onto a sheet tray and using a splash of distilled white vinegar rub the ribs down with the vinegar. Season the ribs with salt and pepper, let rest at room temp for 30 minutes. Heat a smoker or grill set up for indirect heat to about 250º. Using a store bought rub or your own concoction, sprinkle your ribs racks with the rub seasoning and place them onto the smoker. Checking the temperature frequently and trying to keep at it around 250º smoke the ribs for 2 and 1/2 hours, until the bones on the end of the ribs are sticking out a bit and the meat is getting tender. Put the ribs into a large sheet pan or baking dish with a splash of water. Cover and finish the ribs by cooking another two hours until the are fall apart tender. If you want to move the ribs to the oven to finish cooking set the oven at 250º. when the ribs are done, pull the meat free from the bone.
For each slider place a bit of the pulled pork ribs on a small roll along with a slice of pickle and BBQ sauce.
6 sliced small cucumbers
1 cup cider vinegar
1 cup distilled white vinegar
3/4 cups sugar
1 1/2 tbsp kosher salt
1/2 small inion sliced thinly
1/2 tbsp coriander
pinch of red pepper flakes (optional)
Heat all of the ingredients except the cucumbers in a sauce pot whisk to dissolve the sugar and salt. Place the cucumbers into a glass jar or other storage container and dump the heated brine over the top. Let sit overnight in the fridge.
1/2 cup ketchup
1/8 cup Tabasco
1/2 cup sugar
2 cups distilled white vinegar
1/2 tbsp kosher salt
fresh ground pepper to-taste
Heat all of the ingredient in a small saucepan and simmer for 15 minutes. Store in the refrigerator until ready to use.
Open Face Mini- Croque Monsieur
(inspired by the movie: Dunkirk)
20 slices of white bread, cut into small circles
10 slices of ham, cut in half
10 slices of gruyere
Using a ring mold or small bowl cut the bread slices into cute little circles. Butter the bread circles and toast in a pan butter side down until golden brown. Spread a bit of Dijon mustard on the un-toasted side of the bread. Place a half slice of hame on the bread and top with gruyere cheese. Repeat until all the the bread is toasted and set up with ham and cheese. Place on a sheet tray and broil to melt the cheese, serve immediately.
If you want to have a few madames to go along, fry a few quail eggs and place on top of the melty cheese croquet monsieur.