GMA: Oscar Food Fight
GMA invited chefs Daniel Holzman, Kelsey Nixon and Kerry Heffernan to compete against each other in an Oscar-themed food fight. The chefs spun a wheel at the beginning of the February 22 2013 episode to determine which Oscar movie they’d get. Then, they had 45 minutes to cook a recipe around the theme of that movie.
GMA: Daniel Holzman’s Meatball Martini Skyballs
Daniel Holzman got Skyfall when he spun the wheel, so he made these James Bond-inspired Meatball Martinis he called “Skyballs.” They looked delicious, but unfortunately they did not take home the gold as the winner of the Oscar Food Fight.
GMA Meatball Martini Skyball Ingredients:
For the Sauce:
- 4 teaspoons butter
- 1 clove garlic, minced
- 1/2 onion, minced
- 1/2 can of whole peeled tomatoes (14 oz), pureed.
- 1/4 cup heavy cream
- 2 2hots of vodka
- 1/4 cup grated Grana Padano cheese
- Farfalle pasta
For the Meatballs:
- Salt and crushed chili to taste
- 1 pounds ground chicken thigh
- 1 tablespoon salt
- 1/2 teaspoon fennel seed, ground
- 1/2 teaspoon black peppercorn, ground
- 4 tablespoon white wine
- 1/2 cup chopped green olives
- 1/4 cup parsley, chopped
- 1/4 cup breadcrumbs
- 2 eggs
- 2 tablespoons olive oil
Daniel Holzman Meatball Martini Directions:
- Melt the butter in a pot large enough to fit everything. Add salt, garlic, onions, chili flakes and cook over a medium flame for five minutes or until they start to brown. Then, add tomatoes and simmer another 5 minutes.
- Add the cream and continue cooking for 3 minutes, stirring constantly. Then, add the vodka and cook another 3 minutes.
- Cook pasta in boiling water until al dente, then add to the pot. Cook for one minute.
- Meanwhile, preheat the oven to 450 F.
- Combine all meatball ingredients in large bowl except for olive oil and knead together with hand.
- Drizzle olive oil onto large baking pan.
- Roll meatball mixture into 1 ounce round meatballs. Place on baking pan in rows, making sure not to let them touch.
- Add pasta and sauce to martini glass and serve with two mini chicken and olive meatballs.
GMA: Kelsey Nixon’s “Argo”choke Dip
Another delicious-looking Oscar-themed treat was “Argo”choke dip from chef Kelsey Nixon. Again, though, not the winner of this competition. This one is Argo-themed.
GMA “Argo”choke Dip Ingredients:
- 1 (10 oz.) box frozen spinach, thawed & drained
- 3 (9-ounce) boxes frozen artichokes, thawed, drained & chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon harissa
- 1 ½ teaspoons lemon zest
- 1 1/3 cups grated Parmesan cheese, divided
- 1/3 cup roasted red peppers, diced
- 2 garlic cloves, minced
- 1 cup shredded white cheddar cheese
- ¾ cup feta cheese, crumbled
- Za’atar pita chips, for serving – recipe follows
For the pita chips:
- 3 tablespoons za’atar
- 4 tablespoons extra virgin olive oil
- 2 large pitas
Kelsey Nixon “Argo”choke Dip Directions:
- Preheat oven to 375 F.
- In a large mixing bowl, combine artichokes, drained spinach, sour cream, cream cheese, mayonnaise, harissa, 1 cup of Parmesan cheese, lemon zest, garlic and roasted red peppers. Mix well and spread into a shallow 1-quart baking dish. Top with cheese.
- Bake for 25 to 30 minutes until bubbling and golden brown.
- Serve with pita chips and enjoy!
To make the pita chips:
- Preheat oven to 350 F. Combine olive oil and za’atar and form into a paste in a small bowl.
- Cut pitas open around the edges to form four pieces. Spread za’atar mixture onto pita rounds and place pita rounds onto baking sheet.
- Bake for 5 to 7 minutes, until crispy. Cut into wedges.
GMA: Kerry Heffernan’s Frankenweenies In a Casket
Chef Kerry Heffernan’s Frankenweenies In a Casket were the biggest hit of the day, winning over the judges in the audience and ultimately winning the Oscar Food Fight.
GMA Frankenweenies In a Casket Ingredients:
- One kielbasa (about 16 ounces) trimmed into 2 9-inch lengths
- One package puff pastry
- One small bunch chives blanched, shocked and cut into 3/4 inch lengths
- Six scallions (greens only) blanched, shocked and dried
- Four large outer leaves Savoy cabbage blanched, shocked and dried
- 3 to 5 tablespoons Dijon mustard
- Two sprigs tarragon picked of leaves, chopped fine and combined with mustard
- 2 tablespoons butter
- One egg beaten to use as egg wash
Kerry Heffernan Frankenweenies In a Casket Directions:
- Slash into the kielbasa lightly across the top several times diagonally. Gently sizzle in a pan with butter.
- Preheat oven to 375 F.
- Cut the puff pastry into two 9.5 by 3 inch pieces. Prepare the puff pastry in a casket shape, laying a half inch strip on top to create the open casket and brush egg wash over top. Bake until golden.
- Brush mustard onto Savoy cabbage leaves, trimming to surround sausage. Wrap all together in scallions, using the chives to make stitches over the cuts in the sausage, like open wounds.
- Lay sausage onto puff pastry casket and serve with mustard.