A Knives Out-Inspired Foodie Parade + A Mélange of Peppers: Small Batch Hot Sauce
This month I asked the Movies & Munchies group to watch either Knives Out or its sequel Glass Onion: Knives Out 2. If you aren't familiar with our group, we watch a movie and head into the kitchen to create a movie-inspired dish.
Okay, I called this a 'foodie parade', but does a handful of recipes qualify as a parade? Maybe in a really small town! Okay, I'll get to it. I had three bloggers watch and send me links. Here we go.
I invited the group to join me for this month with Booch Me! Makrut Black Dragon Kombucha which was inspired by the pool scene in Glass Onion.
Wendy admitted that there wasn't a lot of food in the movie, but she was inspired by her well-worn copy of It's All Greek To Me by Debbie Matenopoulos "based on the film being set on a Greek Island." She writes: "I decided to adapt this recipe for Fasolia Pouree and served it along with some veggies that were in the crisper drawer of my refrigerator. It would have been a perfect dish to be served during one of the many cocktail hours held during this Murder Mystery weekend."
Amy had seen the movie before, but watched it again, reporting, "The movie is a quirky murder mystery reminiscent of Clue. I thoroughly enjoyed both movies and had actually already watched The Glass Onion and got to rewatch it with my foodie goggles on.
The super obvious ingredient for this movie is onions, but the second is hot sauce, which plays a role in the movie. I ended up making a homemade hot sauce that paired beautifully with Steak Fajitas!"
Debra mused: "There was a recent magazine article that I just read (perhaps in Vanity Fair) that referenced the recent trend in television series about the über rich (refer to The White Lotus, Succession, etc.) That got me to thinking about Glass Onion. I mean, who has that kind of friend with that kind of money? (We certainly do not.)" Yeah, me neither. Then she shared a recipe that had me wanting to stick a spoon through my monitor to grab a bite.
"I originally wanted to make bacon jam with an onion base, but then I thought about just straight up onion jam. Which is better, bacon jam or onion jam? Now there’s a conundrum. Could Blanc muse on that for a couple of scenes? Certainly. (Remember his donut analogy from Knives Out?)"
A Mélange of Peppers: Small Batch Hot Sauce
Like Amy, I was inspired to make my own hot sauce. Unlike Amy's sauce, which can be enjoyed almost immediately, my version ferments for several days. So, plan ahead if you want to make this.
(Faux) celebrity-branded foods get a mention or two in Glass Onion from Jared Leto's hard kombucha that inspired my invitation post to Jeremy Renner's hot sauce that play a part in helping to fake Helen's death. Here's my process for making small batch hot sauce.
2 pounds fresh peppers (I had shishitos, red jalapenos, and more)
3 whole garlic cloves
1 Tablespoon salt
1-1/2 cup vinegar (I used an apple cider vinegar)
Wash and dry your peppers. Lay them on a parchment or silicone mat-lined baking sheet and preheat the oven to 350 degrees Fahrenheit. Roast for 40 minutes - until the peppers are shriveled and golden. Once roasted, pull the stems from the peppers.
Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth.
Transfer sauce to a jar and cover with a cheesecloth. Allow to sit in the pantry; the longer it sits, the deeper the flavor that develops. We left ours for about 10 days. Blend the sauce smooth again. Test the sauce and adjust the salt to taste.
Transfer to bottles or jars and place in the refrigerator. This sauce will keep for 3-4 months.
Next month we will be watching The Road in conjunction with our online #LitHappens book group reading the novel that inspired the movie. Wendy of A Day in the Life on the Farm is hosting. Stay tuned. I have neither read the book nor seen the movie. So, this should be a fun month.