19th ANNUAL SAG AWARDS® MENU – RECIPES

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Roasted beets and blood oranges with feta and black olives
Slow-roasted salmon with green rice, labneh, capers and nasturiums
Beef tenderloin with fingerlings, arugula and horseradish cream

VEGAN PLATE
Roasted beets and blood oranges with mint and black olives
Cauliflower couscous with pomegranate salsa
Farro with kale, young broccoli, currants and pinenuts


Roasted beets and blood oranges with feta and black olives

3 bunches small to medium beets
¾ cup extra virgin olive oil
5 large blood oranges
2 tablespoon finely diced shallots
1 teaspoon red wine vinegar
1 tablespoon lemon juice
½ cup Nyons olives or other strong tasting oil-cured black olives, pitted
2 ounces arugula
¼ pound feta cheese
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Cut the greens off the beets, leaving about ½ inch of the stem still attached. (Save the leaves for sautéing later – they are delicious!) Clean the beets well, and toss them with 2 tablespoons of the olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast the beets about 40 minutes, or until they’re tender when pierced. (The roasting time will depend on the size and type of beet, so it’s best to check them earlier.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Slice the beets into wedges and place in a large bowl. (If the beets are small, just cut them in half.)

Slice the stem and bottom ends from four of the blood oranges. Stand the blood oranges on one end and, following the contour of the fruit with your knife, remove the peel and white cottony pith. Work from the top to bottom, rotating the fruit as you go. Slice each orange thinly, into 8 to 10 pinwheels.

Squeeze juice from remaining blood orange and reserve a ¼ cup for the vinaigrette.

Combine the diced shallot, vinegar, lemon juice, ¼ cup blood orange juice, and ½ teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in remaining ½ cup olive oil and taste for seasoning and balance.

Toss the beets with ¾ of the vinaigrette and a sprinkling of salt and pepper. Taste for seasoning. Gently toss in the olives and arugula. Add a little more vinaigrette if necessary.

Arrange half the salad on a platter. Tuck half the blood oranges in and around the beets and scatter half of the feta on top. Place the rest of the salad on top and nestle the remaining blood oranges into the salad and sprinkle the remaining feta on top.

Slow roasted salmon with green rice, labneh, capers and nasturtium

2 pounds wild salmon, (1 piece), skin on, bones removed
½ cup finely diced shallots
¼ cup plus 2 tablespoons minced flat-leaf parsley
2 tablespoons minced dill
2 teaspoons minced tarragon
½ cup plus 2 tablespoons extra virgin olive oil
½ sprig rosemary
1 chile de arbol
½ cup diced red onions
2 tablespoons salt-packed capers
1 cup labneh
1 tablespoon picked dill
½ clove garlic
1 tablespoon lemon juice plus 2 teaspoons lemon zest
Green rice (Recipe follows)
Kosher salt and freshly ground black pepper

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

Preheat oven to 250 degrees and place a shallow pan of water on the bottom rack.

Combine 1 teaspoon of the lemon zest, the shallots, dill, tarragon, and ¼ cup the parsley in a small bowl and stir in 2 tablespoons of olive oil. Place the salmon, skin side down on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about 1/3 of the herb mixture on the fish and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with a little more kosher salt and black pepper.

Place the salmon on a wire rack set on a baking sheet. Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn’t separate into flakes, it’s not ready yet.

Meanwhile, heat a medium sauté pan over high heat for 2 minutes. Turn down the heat to medium and add ½ cup olive oil, the rosemary, and the chile. When the rosemary and chile start to sizzle, add the onion. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Add the capers and turn off the heat.

Place the labneh in a bowl. Using a mortar and pestle, pound the dill to a paste and add it to the bowl. Pound the garlic clove with ½ teaspoon salt and add to the labneh. Stir in the lemon juice and a pinch of pepper. Taste for balance and seasoning.

Cut the salmon into six 5-ounce pieces. Spoon the rice onto the center of six large dinner plates, and place the salmon on top. Turn the heat on under the caper sauce and add the lemon zest. When the sauce is sizzling, add the chopped parsley and taste for balance and seasoning. Dollop the labneh on each salmon and spoon the caper sauce over the fish and around the plate and scatter nasturtium over the top.

For the green rice:

1 cup chicken stock or water
½ cup packed flat-leaf parsley leaves
¼ cup packed mint leaves
2 tablespoons minced chives
¼ cup packed cilantro leaves
2 teaspoons fennel seeds
¼ cup plus 1 tablespoon extra virgin olive oil
¾ cup finely diced fennel
¾ cup finely diced red onion
1 chile de arbol
1 ½ cups white basmati rice
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

Bring the chicken stock and 1¼ cups water (or 2¼ cups water) to a boil in a medium pot, and then turn off the heat.

Place the parsley, mint, chives, and cilantro in blender. Add 1 cup of the hot liquid, and puree the herbs on medium speed. Pour in the rest of the liquid slowly, and puree on high speed for almost 2 minutes until you have a very smooth, green broth.

Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light, golden brown. Pound them with a mortar and pestle.

Quickly rinse out the pot (if you used chicken stock) and heat it over high heat for 2 minutes.

Add the olive oil, diced fennel and onion, toasted fennel seeds, chile, and ½ teaspoon salt.

Cook over medium-high heat for about 5 minutes, stirring often, until the fennel and onion are translucent. Add the rice, 1 teaspoon salt, and a pinch of pepper. Stir well to coat the rice with the oil and the vegetables. Add the herb broth and ½ teaspoon salt. Bring to a boil, then reduce the heat to a low simmer. Add the butter, cover, and cook the rice 15 to 20 minutes, until tender. Turn off the heat, and leave rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.

Beef Tenderloin with Fingerlings, Arugula and Horseradish cream

4 pound center-cut beef tenderloin, trimmed
2 teaspoons cracked black pepper
1 tablespoon rosemary leaves, plus 3 sprigs
1 tablespoon thyme leaves, plus 6 sprigs
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, sliced
2 ounces arugula
Roasted fingerling potatoes (recipe follows)
Horseradish cream (recipe follows)

Marinate the beef overnight with the black pepper, thyme leaves, and rosemary leaves.

Remove the meat from the refrigerator 1 hour before cooking. After 30 minutes, season the beef generously with kosher salt.

Preheat the oven to 300 degrees. Heat a large cast-iron or other heavy pan over high heat for 4 minutes. Drizzle 2 tablespoons olive oil in the pan, and place the beef in the pan. Sear until well-browned and caramelized on all sides. Transfer to a rack set in a roasting pan and top with the sliced butter and the sprigs of thyme and rosemary. Place in the oven and cook about 50 minutes until the center reads 125 degrees on a meat thermometer.

Baste with the buttery-herby juices and let rest at least 12 minutes. Slice into ½ inch-thick pieces and serve with the fingerlings, few arugula leaves, and a dollop of the horseradish cream on top.

For the roasted fingerling potatoes:

1 pound small fingerling potatoes
3 tablespoons extra virgin olive oil
3 cloves garlic, unpeeled and smashed
4 sprigs thyme
1 tablespoon rosemary leaves

Preheat the oven to 400 degrees.

Toss the potatoes with the olive oil, garlic, thyme, rosemary, and 1 teaspoon kosher salt. Place in a roasting pan, cover with aluminum foil, and roast for about 40 minutes until tender.

For the horseradish cream:

¾ cup crème fraiche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Combine the crème fraiche and horseradish in a small bowl. Season with ¼ teaspoon salt and pepper. Taste for balance and seasoning.

Roasted beets and blood oranges with mint and black olive

3 bunches small to medium beets
¾ cup extra virgin olive oil
5 large blood oranges
2 tablespoon finely diced shallots
1 teaspoon red wine vinegar
1 tablespoon lemon juice
½ cup Nyons olives or other strong-tasting, oil-cured black olives
12 mint leaves sliced on the diagonal
Kosher salt and freshly ground black pepper

Preheat oven to 400 degrees.

Cut the beets, leaving about ½ inch of the stem still attaches. Clean the beets well, and toss them with 2 tablespoons of the olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast the beets about 40 minutes, or until they’re tender when pierced. (The roasting time will depend on the size and type of beet, so it’s best to check them earlier.) When the beets are done, carefully remove the skins with your fingers. Slice the beets into wedges and place in a large bowl. (If the beets are small, just cut them in half.)

Slice the stem and bottom ends from four of the blood oranges. Stand the blood oranges on one end and, following the contour of the fruit with your knife, remove the peel and white cottony pith. Work from the top to bottom, rotating the fruit as you go. Slice each orange thinly, into 8 to 10 pinwheels.

Squeeze juice from remaining blood orange and reserve a ¼ cup for the vinaigrette.

Combine the diced shallot, vinegar, lemon juice, ¼ cup blood orange juice, and ½ teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in remaining ½ cup olive oil and taste for seasoning and balance.

Toss the beets with ¾ of the vinaigrette and a sprinkling of salt and pepper. Taste for seasoning. Gently toss in the olives and some of the mint. Add a little more vinaigrette if necessary. Divide the marinated beets and olives between six plates and tuck the blood orange slices into the salad and sprinkle with the rest of the sliced mint.

Cauliflower couscous with pomegranate salsa

For the cauliflower:

¼ teaspoon coriander seeds
¼ teaspoon cumin seeds
1 teaspoon curry powder
1 ½ teaspoons bittersweet paprika
1 medium cauliflower, cored and cut into florets
1 small yellow onion, peeled, cored, and cut into sixths
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1 ½ tablespoons red wine vinegar
1 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper

Preheat oven to 450 degrees.

Toast the coriander seeds in a small pan for a few minutes until the seeds release their aroma and are lightly browned. Using a mortar and pestle, pound them coarsely. Repeat with the cumin seeds.

Combine the coriander, cumin, curry, paprika, ½ teaspoon salt, and a few grindings of black pepper in a small bowl. Stir together to combine.

Place the cauliflower and the onion in a large mixing bowl and pour the olive oil and melted butter over the top. Sprinkle the spice mixture over the cauliflower and toss well to completely coat the vegetables in the oil, butter, and spices. Add the vinegar and toss again to combine.

Place the cauliflower in a single layer on a baking sheet. Roast about 30 minutes, stirring every 8 minutes or so until the cauliflower is tender and nicely caramelized. Toss in the cilantro and taste for seasoning.

For the couscous:

2 cups couscous
1 cup sliced scallions
1 cup finely diced red onion
2 tablespoons extra virgin olive oil

Heat a medium saucepot over medium heat and pour in 2 tablespoons of olive oil. Add 1 cup diced red onion and cook gently until translucent. Meanwhile, place the couscous, the scallions, and 1½ teaspoons salt in a medium bowl and stir to combine. When the onions are ready, add the 2 cups of water to the pot and bring to a boil. Pour the water over the couscous, stir with a fork, and immediately cover the bowl tightly with plastic wrap. Let sit for at least 15 minutes.

Divide the couscous between six plates and place some cauliflower over the top and finish with a dollop of pomegranate salsa. (Recipe follows)

For the pomegranate salsa:

3 tablespoons finely diced shallots
1 teaspoon lemon juice
1 tablespoon pomegranate molasses
¼ cup extra virgin olive oil
½ cup pomegranate seeds
1 tablespoon sliced flat-leaf parsley
Kosher salt and freshly ground black pepper

Place the shallots, lemon juice, and ¼ teaspoon salt in a small bowl, and let sit 5 minutes.

Whisk in the pomegranate molasses and then the olive oil. Stir in the pomegranate seeds and the parsley. Taste for balance and seasoning.

Farro with kale, young broccoli, currants and pinenuts

1 ½ cups farro
1 pound kale, cleaned, center ribs removed
6 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1 tablespoon thyme leaves
1 chile de arbol, thinly sliced on the diagonal
Young broccoli (recipe follows)
1/3 cup currants and pinenuts (recipe follows)
Kosher salt and freshly ground black pepper

Bring a generously salted pot of water to a boil. Blanch the kale for a minute or two, remove from pot, drain, and set aside. Bring the water back to a boil and stir in the farro. Cook for about 12 minutes until tender, Drain well and spread on a baking sheet to cool. When the kale has cooled, roughly chop it.

Heat a large sauté pan over high heat for 1 minute. Swirl in 4 tablespoons olive oil and add the red onion, thyme, chile, and ½ teaspoon salt. Cook a couple of minutes, and then add the kale.
Stir with tongs and a wooden spoon to coat the greens and combine them well with the onion.
Cook for 5-7 minutes until the kale is tender. Remove the kale mixture to a serving dish and wipe out the pan with paper towels. Return the pan to the stove, pour in another 2 tablespoons olive oil, heat for a moment and then add the farro, ½ teaspoon salt and a few grindings of black pepper. Cook 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan letting the grains “stir fry”. Add the kale back to the pan, stir to combine and cook another 2-3 minutes. Add the young broccoli and sauté another 2 to 3 minutes, check for seasoning and stir in currants and pinenuts.

For the young broccoli:

1 pound Italian broccoli
4 tablespoons olive oil
1 chile de arbol, sliced on the diagonal
2 tablespoons sliced shallots
Kosher salt and freshly ground black pepper

Bring a large pot of heavily salted water to a boil over high heat. Blanch the broccoli in the rapidly boiling water for 2-3 minutes, until just tender. Drain, and cool on a baking sheet.

Meanwhile, heat a large sauté pan over high heat for one minute. Swirl in the olive oil and add the sliced shallots and the chile de arbol and cook for a minute, then add the blanched broccoli and toss to coat with the olive oil. Lower the heat and continue sautéing broccoli, being careful not to brown the shallots. Season to taste with salt and black pepper and set aside.

For the currants and pinenuts (makes 1 cup):

1/3 cup dried currants
1/3 cup extra virgin olive oil
½ rosemary sprig
1 chile de arbol
¾ cup finely diced red onion
½ cup toasted pinenuts
¼ cup balsamic vinegar

Place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, then drain well.

Meanwhile, heat a small sauté pan over medium heat for 2 minutes. Add the olive oil, rosemary, and chile. When the rosemary starts to sizzle, add the onion and season with ½ teaspoon salt. Turn the heat down to low, and let the onions stew gently for 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary and chile.

Add the balsamic to the pan, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture. Add the pinenuts, currants, and parsley. Stir to combine and taste for seasoning.