The Birdcage
I’m now back in Los Angeles after an almost 6 month hiatus in my home state of Florida– and yes, it’s often as weird there as the internet says. However, now that I’m back to my regular life on the West Coast, I’m finding that I’m a little home sick! And so, I chose a movie that always puts me in a Florida mood, Mike Nichols’ The Birdcage.
A remake of Édouard Molinaro’s 1978 farce La Cage aux Folles, The Birdcage was released in the mid-’90s— the AIDS epidemic was hitting its plateau, LGBTQ equality measures were becoming part of a national conversation, and the Christian Coalition was battering the community with calls for family values and “morality” in politics. Enter this, one of the most hilarious films of the decade (and maybe of all time), starring Robin Williams (Armand) and Nathan Lane (Albert) as the Goldmans/Coldmans/Colemans– two gay men and life partners who live and work together at a South Beach drag club called (you guessed it) The Birdcage. When Armand’s son (that one actor from ER) asks his father to play it straight for the benefit of his aggressively conservative and close minded in-laws (Gene Hackman and Dianne Wiest), hilarity ensues– as do several costume changes. And throughout, as the family members stumble (verbally and physically) through their encounters with one another, you get to see Hank Azaria steal the show as the faithful houseboy with just the right amount of natural heat, Agador (Spartacus!).
For YEARS I have been itching to try a Birdcage -esque sweet and sour peasant soup, and actually make it tasty. Well, here is my attempt– a colorful, spicy, and very filling celebration of Guatemalan-ness (plus a few other tropical goodies). If only I could’ve found Greek bowls with images of young men playing leap frog…
The Movie
The Menu
What's more South Beach than a tropically delicious spritzer? ... Maybe some of these cocktails on Eater. But VAL likes white wine, and apparently everyone does EVERYTHING Val wants. I'm a little pissed at Val, guys. If it wasn't for the Pirin tablets... I don't think I could go on. Legitimately all you have to do is mix juice with wine at your preferred ratio and add a splash of club soda. I prefer 3x the wine, but that's just me. Top off with a light splash of club soda for some refreshing effervenscene and you'll be doing an eclectic celebration of the dance! You do Fosse, Fosse, Fosse! You do Martha Graham, Martha Graham, Martha Graham! Or Twyla, Twyla, Twyla! Or Michael Kidd, Michael Kidd, Michael Kidd, Michael Kidd! Or Madonna, Madonna, Madonna! ... but you keep it all inside. PS if the night gets stressful, you can always switch from wine to whiskey for a tropical whiskey sour. What's Guatemalan Sweet and Sour Peasant Soup, you ask? I don't know, I made it up. I MADE IT UP! Kind of anyway. A riff off of traditional Kak-Ik, I like to think that this is a slightly more appetizing rendition of Agador's (Spartacus!) recipe. Let me make it clear-- this is definitely NOT a seafood chowder. But when you factor in the shrimps (which did make their way into my dish), the avocado, a pleasantly jammy soft boiled egg, and all the "Guatemalan-ness" and natural HEAT you could ask for, I think it's a wonderfully sassy and filling entree. Just remember to remove your shoes while you cook, because they'll make you fall down. First, assemble your ingredients-- thick slices are your friend. Next, head a large cast iron skillet or griddle pan over medium high heat. Pour in a tbsp on canola oil and add your veggies-- cook until charred, about 2 minutes per side. Transfer vegetables to a medium soup pot. Add chicken broth and seasonings and bring to a boil-- reduce heat and simmer for 30 minutes or so to let flavors meld. Remove bay leaf and, using an immersion blender puree your veggies and broth. Keep your soup warm while you prep your toppings! Note, your 7 minute eggs will still be yolky jammy in the middle-- if you want stiffer innards, go for 8 minutes (but I don't advise longer). To prep shrimp, soak in salted water for at least 10 mins and up to an hour-- dry on paper towels. Just before serving, toss shrimp with garlic powder, salt, pepper and a bit more canola oil. Saute on high heat in a non-stick skillet for about a minute until pink. They cook quickly, so keep an eye on them or everything will be ruined and you'll find yourself chugging booze in the kitchen while sweating profusely. When ready to serve, pour soup into bowls and top with a halved egg each, sliced avocado, shrimp, chopped cilantro, green onions, and a squeeze of lime juice! Because what goes better with soup and a fake identity than toast? I just made this a bit more Miami... and much more appropriate for The Birdcage. A seasoned version of a Cuban tostada: slice your cuban bread, butter ALL sides of said bread, and sprinkle with your seasonings before you put your slices together in what is basically a butter sandwich. Heat a griddle pan on high and press your tostadas using another heavy pan or panini press until toasty. Serve warm. This stuff will go fast, but don't worry: Yes I know Alby went for the chocolate schnecken, but you could say this mango schnecken beckoned. I think they'd even satisfy Senator Keeley's sweet tooth. Note: I kinda stole this recipe from this guy in Germany, with some liberties. If you need a clearer how-to on assembly, he has a video that was incredibly helpful! For the dough-- add first seven ingredients to the bowl of a stand mixer. Using the paddle attachment, mix on low until a moist mixture begins to form. Switch with a dough hook and continue to mix on medium low until a smooth dough forms, about 2 minutes. Remove the dough from the bowl and allow to rest while you lightly butter said bowl. Add the dough back to your greased receptacle and cover with plastic wrap. Allow to rise until doubled in size, roughly 1.5-2 hrs. 15 minutes before dough has finished rising, prepare the mango filling. Once your dough has doubled in size, place on a floured work surface and roll it into a rectangle about 16 inches long and about 1/8 inch thickness. Then spread the mango filling evenly on the dough using the back of a large spoon. To form your schnecken, roll your dough beginning from the narrow side. Pull the dough a little while rolling it up to ensure a tighter spiral. Then, using a sharp, floured knife, cut your dough into 1 inch thick rounds, lining up on a cooking sheet lined with parchment paper. At this point you COULD refrigerate overnight. Just make sure you allow your formed schnecken to rest and rise, covered lightly with plastic wrap, for 60 minutes before baking. In the meantime, find some Gloria honey. Five minutes before baking, preheat your oven to 375. Bake your schnecken until your schnecken is golden yellow-- about 15-20 minutes. While your schnecken is doing its thing in the oven, prepare your citrus glaze. Add the orange juice to the powdered sugar and whisk until smooth. Once you remove your schencken from the oven, immediately brush with the orange glaze and allow to cool slightly before serving.
South Beach Spritzer
Ingredients
Instructions
Guatemalan Sweet and Sour Peasant Soup
Ingredients
Instructions
I Pierced the Toast!
Ingredients
Instructions
When the Schnecken Beckons
Ingredients
Instructions
Add dried mango pieces, vanilla and milk to a food processor and puree-- you should end up with a spreadable mix.
Epilogue
PS this year (2021) is the 25th anniversary of The Birdcage! How time flies. …and I still really miss Robin Williams :/.
For more menus, check out my movie directory here!