IN THE KITCHEN: Movie munchies with panache

Excluding special exceptions, movie fare is generally bite–sized, easy to prepare, and, more often than not, high in fat, sodium or sugar. Case in point: popcorn. Drenched in butter, handfuls of minute pillows can be devoured in seconds, and preparation is as easy as pouring a glass of water. Open box. Place popcorn in microwave. Press button. Listen intently for the attenuation of exploding kernels. Enjoy with glee. (For a zestier and more health–conscious popcorn, use olive oil instead of butter and sprinkle some ground red chile, cumin and black pepper over the steaming tufts.)

Just as there are those moviegoers who shy away from action–packed Hollywood blockbusters and instead devote themselves to independent cinema, there are also those whose tastes in movie roughage strays from the candy–counter staples of Jujyfruits, hot dogs and 55–gallon drums of soda. The transformation of the local cinema into the 24 screen cineplex also brought gourmet ice creams and pizza for the patron with more “refined” tastes. However, xenophobic videophiles — and those who want a quiet night in the sanctity of their home — should not automatically head to the drive–thru on the way home from the video store or rip open a box of Jiffy Pop.

Below are two recipes that require just a little more effort than handing over ten bucks to a movie employee for a pack of Reese’s and a beverage.

Spicy Smoked Salmon Pesto Canapés

1 baguette
8 oz. smoked salmon, chopped
8 oz. cream cheese
1 log (4–6 ounces) soft, unaged chevre (goat’s cheese)
4 tbls. fresh basil, chopped
2 cloves garlic, finely minced
2 whole New Mexico green chiles
2 ancho chiles
salt
pepper
olive oil
optional: Pimento peppers

Roast chiles in the broiler oven or directly over a gas burner, rotating frequently. Remove chiles from heat when the skins begin to bubble and turn dark brown (Be sure to turn on the hood fan or you’ll be in for quite a shock when the smoke alarm sounds!). Set chiles aside to cool.

Slice baguette into half–inch sections and place on a cookie sheet. Lightly brush baguette slices with olive oil and toast them in the broiler until golden brown. (Under normal circumstances, the ideal baguette will be crispy on both ends, a little flaky under the crust, and soft and billowy in the middle. When tapped, a great baguette will sound slightly hollow and can be wielded like a scimitar without flexing or bending. In this instance, a slightly moister baguette is preferred because toasting an already dry baguette will result in oddly shaped croutons and an excess of crumbs.)

When the chiles have cooled enough to be handled, remove the skins by cutting a vertical slit down the length of the fruit. Extract the seeds and stem and ease the flesh of the chile away from the charred skin by gently pushing the skin away. (For those wanting to avoid direct contact with the incendiary capsaicin — the oil in chile peppers that induces the burning sensation — the skin of the chile can be scrapped away with the dull edge of a butter knife.) Slice the chiles into quarter–inch strips long enough to run the length of the baguette canapés.

Allow cheeses to come to room temperature. In a mixing bowl, combine the cream cheese, goat’s cheese, salmon, fresh basil, garlic, salt and pepper to taste. Mix well. Spread a generous portion of the mixture onto the toasted baguettes. Run strips of roasted New Mexican green and ancho chiles down the length of the canapé. Accent with a pimento.

Curried Shrimp Deviled Eggs

Shrimp:
1/4 lb. cocktail shrimp or 12 small–medium shrimp peeled and deveined
1 large clove garlic, finely minced
2 tbls. lime juice
butter

Eggs:
8 eggs
1 tsp. paprika
1/4 tsp. red chile powder
1 1/2 tsp. Tabasco
1 1/2 tsp. Thai House green curry or 1 tbls. traditional curry powder
1/3 cup mayonnaise
1 tsp. white vinegar
salt
pepper
fresh cilantro

Hard boil the eggs then place them in the refrigerator to cool.

In a skillet over medium heat, lightly sauté the garlic in butter. If using small–medium shrimp, cut each shrimp in half lengthwise. Add shrimp and lime juice to skillet. Reduce heat to medium–low. Allow shrimp to cook thoroughly. A properly cooked shrimp will turn pink and slightly resistant when poked, though not rubbery. Place shrimp in refrigerator.

Peel hard–boiled eggs. Slice eggs in half and remove yolks. Mix together egg yolks, paprika, Tabasco, curry, mayonnaise, vinegar, salt and pepper until mixture is smooth and uniformly colored. Spoon curried yolks back into egg whites. Place several cocktail shrimp or two shrimp halves on top of each egg. Garnish with fresh cilantro leaves.

The beauty of these dishes is that neither of them requires an unrealistic devotion of time nor extensive culinary prowess to perfect. And the added element of heat in each recipe will perk you up for for the main event — the movie itself. CW

Eric Howerton can be reached at www.erichowerton@mac.com

The above originally appeared in Crosswinds Weekly, Dec. 24 - Jan. 4.