The Grammy Awards are Sunday, which means by now you’ve probably completed a pool and are poring over updated predictions—or simply bought your weight in tortilla chips and a new pair of roomy sweats for your annual viewing party. We spare no judgments on the latter, as all award shows are best enjoyed with a hefty supply of highly enjoyable foods at the ready. (Sometimes the only way to make sense of Grammy ruling is through multiple pieces of pie.) We’ve pulled together a collection of Grammy recipes from top chefs around the country, as well as a few costume and party ideas for the big night. Prepare yourselves for a full fiesta with our nominee-themed party kit below.
Step one: Supply some rocking snacks
Rollin in the Dip By Marc Forgione
- 2 cups crème fraiche
- 2 tablespoons chopped chives
- 1 tablespoon minced shallot
- ½ lemon zest
- 1 tablespoon grated Parmesan
- 3 drops black truffle oil
- ¼ cup minced cooked bacon (North Country)
- Salt, black pepper, red pepper flakes to taste
Mix all ingredients together and season to taste. Serve with homemade potato chips (or a nice store-bought brand).
Marc Forgione is an Iron Chef and three time Michelin Star awarded chef for Restaurant Marc Forgione in New York City and the upcoming American Cut at the Revel in Atlantic City.
Bruno Mars-Mallow Shake By Spike Mendelsohn
- 1 16-ounce bag jumbo marshmallows
- 2 cups whole milk
- 2 cups creamy vanilla ice cream
- 1 tablespoon sour cream
1. Preheat the broiler. Reserve 4 marshmallows for garnish.
2. Spread out the remaining marshmallows on a baking sheet in a single layer. Place the sheet under the broiler and cook, stirring once or twice, until completely charred, 2 to 3 minutes.
3. Remove from the oven and set aside to cool. Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute.
4. Remove from the oven and set aside to cool.
5. Add the milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes. Pour into four 8-ounce glasses and garnish each glass with a golden marshmallow.
Spike Mendelsohn is a TV personality, cook book author, chef and owner of two DC hotspots: Good Stuff Eatery and We, The Pizza.
Chopped Bon L-iver By Marc Spangenthal
- 1 lbs chicken liver, trimmed and cleaned
- 1 lbs fresh duck liver, trimmed and cleaned
- 2 lbs onion, small diced and fried until golden brown
- 8 eggs
- ¼ cup schmaltz
- 1 tablespoon salt
- 1 teaspoon black pepper
1. In a hot sauté pan add 2 tbs of canola oil. Add the livers in a single layer, cook in small batches. The livers should be well caramelized, dark brown.
2. Place the cooked livers in a the bowl of a food processor. Pulse the livers in the processor making sure they are not over chopped.
3. When all the livers are processed add the remaining ingredients and chill.
4. Serve with your favorite bread or matzo.
Mark Spangenthal is the Decorated Executive Chef of Kutsher’s Tribeca, the Jewish-American hotspot inspired by the legendary Catskills resort.
Nicki Mi-Nachos By Marcela Valladolid
- 5 dried pasilla chile peppers
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 2 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons creamy peanut butter
- 1 1/2 teaspoons sugar
- 1 teaspoon dried oregano, crumbled
- 1 8-to-10-ounce bag tortilla chips
- 1 3.1-ounce disk Mexican chocolate, chopped
- Kosher salt and freshly ground pepper
- 1/2 to 1 cup grated Oaxaca cheese or Monterrey Jack cheese
- 2 to 4 tablespoons Mexican crema or sour cream
- 2 to 4 tablespoons chopped fresh cilantro
1. Preheat the broiler. Stem and seed the chile peppers and soak in warm water until soft, about 15 minutes. Drain.
2. Heat the olive oil in a saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Transfer the mixture to a blender and add the chiles, chicken broth, peanut butter, sugar and oregano.
3. Coarsely crumble 1/4 cup tortilla chips, add to the blender and puree until smooth.
4. Return the mixture to the saucepan and simmer, stirring, about 5 minutes. Stir in the chocolate until melted. Season the mole with salt and pepper.
5. Place the remaining tortilla chips in a baking dish. Pour about 2 cups mole on top (reserve the rest for dipping); sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Top with the crema and cilantro.
Marcela Valladolid is a Food Network TV personality and host of “Mexican Made Easy” and cookbook author of “Fresh Mexico” and “Mexican Made Easy” who shines light on fresh, easy Mexican cooking.
Bananas Foster the People By Duff Goldman
- 4 bananas
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- 1/4 cup Grand Marnier
- 1 pint of vanilla ice cream
- Whipped cream
- 1 teaspoon freshly ground cinnamon
1. Slice the bananas about a 1/4 inch thick. Place the skillet over medium heat and melt the butter and brown sugar. Once the butter and brown sugar are melted, turn up the heat to high.
2. As soon as the liquid starts bubbling, add the sliced bananas. Gently toss the bananas in the liquid to coat and lightly caramelize them, paying close attention to not overcook. Once coated, remove the pan from the burner, then add the Grand Marnier, dark rum, and banana liqueur.
3. Place back on the burner, tip pan slightly until the liquor ignites, being careful not to spill—the flames will burn off the alcohol. Once flames subside, remove from burner.
4. Spoon warm sauce over ice cream scooped in bowls and top with whipped cream and freshly ground cinnamon. Serve immediately.
Duff Goldman is a cake superstar and owner of Charm City Cakes bakery in Baltimore and Charm City Cakes West in Los Angeles.
For festive drinking games and appropriate attire, click NEXT.