Showing posts with label Cowboy Caviar Soup. Show all posts
Showing posts with label Cowboy Caviar Soup. Show all posts

Wednesday, December 22, 2010

"True Grit" is Truly Impressive

At first glance, "True Grit" could be categorized simply as a Western, and given its first cinematic incarnation as the John Wayne vehicle that won The Duke his Oscar, that would make sense. But in the hands of the Coen Brothers the classic story blossoms into a soot-black comedy woven with King James Bible-brand dialogue and some of the best performances of the year.

Adapted from Charles Portis' 1968 novel, the film stars beguiling newcomer Hailee Steinfeld as Mattie Ross, a no-nonsense 14-year-old who recruits U.S. Marshal Reuben J. "Rooster" Cogburn (Jeff Bridges) to track down Tom Chaney (Josh Brolin), the man who killed her father for a few horses and two California gold pieces, so she can exact avenge. As they set off into barren "Indian Territory," freshly dusted with snow, they're joined by La Beouf (Matt Damon), a Texas Ranger who's spent months on Chaney's trail.

Shot by Roger Deakins (marking his eleventh time as the Coen Brothers' cinematographer) in dusty sepia tones that give way to inky nights spent by the flickering glow of a campfire pockmarked by the occasional muzzle flash, the film looks and smells like a worn leather saddlebag—as does Bridges.

Sporting an eye patch, gin blossom nose and wheezing tobacco-charred voice, Bridges' whiskey-guzzling, sharp-shooting Cogburn is an acting high wire act. Somehow both grounded and grandiose, it's a turn so impressive, it makes you wonder if he could pull a Tom Hanks and win the Best Actor Oscar two years in a row. (Whatdayathink about that, Colin Firth?)

With brief, transfixing appearances by Brolin and the always impressive but hugely underrated Barry Pepper, the other name we expect to hear on the Academy's roll call this year (right after Christian Bale's for "The Fighter") is Damon's, who provides a great deal of the film's unexpected comedy and turns in his best work in recent memory.

The fact that Steinfeld, whose only notable credit before "Grit" was a TV movie called "Summer Camp," goes toe-to-toe with Bridges, Brolin and Damon, driving the story forward with her portrayal of a stoic, stalwart young girl hellbent on vengeance, is proof of an impressive career to come.

Lacking any sentimentality, but somehow full of heart and tenderness, unpredictably funny yet chillingly somber, "True Grit" is a genre-defying, impeccably crafted film that only the Coen Brothers could make.
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Watching Bridges and Damon on the trail, I kept flashing back to my Glamping extravaganza with Brian earlier this year, so I figured, why not resurrect that good ol' Cowboy Caviar Soup?
For the recipe, click here...

Tuesday, April 27, 2010

Private Chef Sasha's Cowboy Caviar Soup with "Hot Dog Croutons"

After the premiere episode of "Private Chefs of Beverly Hills," I've gotten quite a few requests for the Cowboy Caviar Soup recipe featured on the show. It's remarkably simple and so very easy to make. Especially if you're not making it over a campfire like I was below (tossing chicken sausages and jalapenos, aka the "croutons," into a saute pan where they'll turn a golden brown crisp).

Cowboy Caviar Soup with “Hot Dog Croutons”
Serves 6

Ingredients:

Cowboy Caviar Soup-
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cups fresh black eyed peas
6 cups vegetable broth
1 tablespoon ground cumin
salt to taste

“Croutons”-
3 spicy chicken sausages, preferably jalapeno chicken (Trader Joe’s makes a great one), diced
1 green jalapeno, diced (optional, omit if you prefer less heat)

Cowboy Caviar Relish-
1 cup fresh black eyed peas
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
1 green jalapeno, finely diced
½ red onion, finely diced
¼ cup cilantro, finely diced
¼ cup red wine vinegar
2 tablespoons olive oil
salt and pepper to taste

Directions:
In a large bowl, combine all relish ingredients and season to taste. Set aside while preparing soup. The relish can be made up to two days in advance and will only get better the longer it’s allowed to marinate.

In a large soup pot over medium-high heat, heat olive oil and sauté onion and garlic until beginning to caramelized, about 5-8 minutes.

Add black eyed peas, vegetable broth and cumin. Bring to a boil and season with salt to taste.

Allow to cool slightly before pureeing in batches until soup is creamy and smooth. Keep warm over low heat.

Heat a skillet over medium-high heat. Add diced chicken sausages and jalapenos (if using) and sauté until heated through, golden brown and slightly crispy.

To serve, ladle soup into bowls, top with cool relish and sprinkle with “Hot Dog Croutons.”

Below is a meatfree version of the soup being served at the premiere party I hosted for my friends. If you omit the chicken sausage, the dish is vegan. Hope you enjoy!