July 6, 2024

Forrest Gump

30 years after its release (omg I’m OLD), Forrest Gump still holds up. Parts may not necessarily be as PC as they were once thought to be, but it’s still an A+ film that deserved all six of its Academy Award wins. That doesn’t even include nominees (looking at you Gary Sinise).

Released right after the Fourth of July, Forrest Gump is one of those perfectly balanced mashups of comedy and drama, with just a hint of fantasy. Despite his IQ of 75, Forrest lives (and dare I say it, thrives) through almost every major event spanning the 1950’s to the 1980’s. Throughout it all, he maintains what could be seen as blissful ignorance– except for those moments when his losses are so keenly felt onscreen that the audience mourns right alongside him. I cannot imagine anyone but Tom Hanks in this role, and it might be the best of his career.

Other performances of note– Sally Field as Mama <3, Robin Wright as Jenn-ay, Mykelti Williamson as Benjamin Buford Blue aka Bubba, the aforementioned Gary Sinise as Lt. Dan Taylor, and Forrest Gump’s CGI floating feather. … there was a lot of CGI in this movie btw, you think Tom Hanks could really hit a ping pong ball that well?

When this movie anniversary came round, the menu kind of made itself up. How could I NOT make any of these dishes? I would’ve been stupid or somethin’. Now go watch Forrest Gump– don’t walk, run Forrest, RUN!

The Movie

The Menu

Boozy Dr. Peppers

Yield: 2 Cocktails

Mind BLOWN how much this actually tastes like Dr. Pepper. Just don't drink too many, or you'll gotta pee.

Ingredients

2 1/2 oz Disaronno Amaretto
6 oz IPA Beer
6 oz Coca Cola
Lime Wedges, for garnish

Instructions

Pour all ingredients into two ice-filled glasses and stir briefly. Garnish with lime wedges.

Shrimp Creole ala Bayou La Batre

Yield: 2 Servings

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.

I would've made them all but hell. I think Bubba would've liked this one best.

Ingredients

1 lb large uncooked shrimp (about 16)
1 tbsp neutral oil (canola or veggie)
1 tablespoons butter
1/2 large yellow onion, diced
1 rib celery, diced
1/2 green bell pepper, seeds and membrane removed and the remainder finely chopped
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp garlic powder
1/8 tsp ground black pepper
1/8 tsp ground white pepper
1/8 tsp onion powder
1/8 tsp dried oregano
1/8 tsp cayenne (plus more if you are a spice fiend)
1/2 tbsp flour
Healthy glug of dry white wine (a couple of tbsps)
1 bay leaf
1 cup stewed tomatoes
1/2 cup chicken stock
1/2 tablespoon Worcestershire sauce
Few dashes hot sauce, to taste
3-4 cups hot cooked rice, for serving
Chopped fresh parsley plus sprigs for garnish

Instructions

Soak shrimp in salted water-- this helps thaw the shrimp (if they're frozen) and also lightens any residual fishiness.

While your shrimps are soaking, heat oil and butter over medium in a sautee pan and gather your base ingredients.

Add your holy trinity of onion, pepper and celery to the pan and cook until vegetables are softened and onions are caramelized. Stir frequently so that nothing burns.

Add the garlic and spices, stirring briefly. Follow that up with flour and toss with the spiced veggies until the smell of raw flour dissipates. Deglaze the pan with a glug of wine and stir until starting to thicken. Add the stewed tomatoes, bay leaf, broth and Worcestershire. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 7 minutes until sauce thickens. See below for desired consistency.

Remove the shrimp from their salt water bath and peal away any shells/tails-- drain on paper towels. Add the shrimp to the skillet and cook for about a minute until pink, flipping as you cook. If you allow the shrimps to completely curl up, they'll be overcooked!

Remove bay leaf, and finish off with hot sauce, salt, and pepper to taste. Serve shrimp creole over hot rice and sprinkle with fresh parsley.

That... that's about it.

Peas and Carrots

Yield: 2 Servings

RIP Jennay. The peas to Forrest's carrots.

Ingredients

1 tbsp Butter
3 Carrots, peeled and sliced on a bias about 1/4 inch thick
1/4 tsp Salt
1/4 tsp Freshly Ground Pepper
2/3 cup Water
1/2 tbsp Honey
1 tbsp Dijon Mustard, preferably coarse-ground
3/4 tsp Lemon Juice
1 tsp Olive Oil
5 oz Frozen Peas (about a cup)
Lemon Zest, for garnish

Instructions

Get them peas and carrots, and quickly whisk the honey, mustard, lemon juice, and olive oil.

Melt butter in a saute pan over medium heat. Add carrots, salt, and pepper and toss until well-coated in butter, about 2 minutes. Add water, lower heat and simmer, stirring occasionally, until liquid is reduced by half (4 to 5 minutes).

Add mustard vinaigrette to the pan with carrots, followed by the peas. Cook, stirring frequently, until peas are warmed through and sauce clings to veggies, about 5 minutes more.

Serve warm, with more cracked pepper and lemon zest on top.

Lt. Daaan, Ice Creeeeammmm

Yield: 8 Servings (I wanted leftovers...)

Straight up no churn vanilla. Except there's a little something extra for Dan Taylor, a man who likes his booze.

Ingredients

2 cups heavy whipping cream
14 oz can sweetened condensed milk
1 1/2 tsp vanilla extract
2 Tbsp Bourbon (I went with Jack Daniels)
2 or more Cake Cones (See Note)

Instructions

Beat whipping cream in a mixing bowl on medium high speed until stiff peaks form. Add sweetened condensed milk to another smaller bowl and stir in vanilla extract and bourbon. Pour the condensed milk mix into the whipped cream and carefully fold together with a spatula.

Pour into a 9x5 bread loaf pan and smooth the top. Cover tightly with plastic wrap and freeze for at least 8 hours.

When ready to enjoy, scoop ice cream into ice cream cones and thank all the gods you still have two legs.

And if you don't, you can always get some made out of space ships. MAGIC legs.

Notes

The kind of ice cream cone you use matters! Purists like a cake cone.

A Bitty Box of Chocolates for Momma

Yield: 9 Truffles

'Cause she always said... etc etc.

Ingredients

4 oz Quality Chocolate Bar, very finely chopped (do NOT use chocolate chips lazies!)
1/3 cup Heavy Cream
1/2 tbsp Unsalted Butter, softened
1/4 tsp Vanilla Extract
3/4 tsp of Your Fave Jam (I like cherry!)
3 tbsp Cocoa Powder
1/3 cup Sweetened Coconut Flakes
1/3 cup Finely Chopped Walnuts
1 tsp Brown Sugar
Pinch Cloves

Instructions

Only a few ingredients needed for these (phew!).

Heat the heavy cream in the microwave until it simmers. Pour over chocolate and butter in a mixing bowl and allow to sit for several minutes. Add vanilla extract and stir until completely incorporated and smooth.

Place a strip of plastic wrap directly onto the surface of the chocolate (this will prevent beads of condensation from collecting) and refrigerate for at least an hour and a half.

While you wait, prep your fillings! Add three 1/4 tsp of dollops of jam to a small piece of parchment paper, spaced about an inch apart. Freeze for at least an hour until stiffened. Then grab some some chopped walnuts and toss in a small skillet with sugar and cloves, toasting over medium heat until just caramelized. Lastly, collect some sweetened coconut and pulse quickly in a mini food processor until you get a finer texture.

Using a spoon, scoop out 9 equal portions of chocolate (each about a tbsp of chocolate). For the first three, roll into balls and then roll into a mound of your shredded coconut.

Place frozen jam balls into the center of 3 more of your chocolate mounds and mold the chocolate around them. Roll these three truffles in cocoa powder, lightly tapping so that excess powder falls away.