Wednesday, April 16, 2008

Film Noir & The 99 Cent Ribeye

The 99 Cent Chef has a dark, hungry heart - he likes his steak medium rare, Scotch on the rocks and a dame who powders her nose from the inside.

This is especially true during the annual run of Eddie Muller and Alan K. Rode's 10th-anniversary "Return To Noir City;" a film festival featuring 1950's shadowy tough guys and femme fatales on the make, screening at the Hollywood EgyptianTheater -- click here for info.

This final week's run is a doozy with "Tomorrow is Another Day;" a fugitives-on-the-run love story on Thursday and a double bill starring Edward G. Robinson on Friday.

Last Friday night was especially memorable with host Eddie Muller's Q & A of silver screen noir leading lady Colleen Gray, as Quentin Tarantino, fourth row front and center, made his way through a tub of popcorn big enough to hold a bowling ball while crime scribe James "Demon Dog" Ellroy trawled for his next ex-wife in the theatre lobby.

Here is a fun slideshow of the latest Noir Festival I attended.

Allow the Back Alley and Bottom Feeding Chef to treat you to dinner and a movie. Let's start with an old school recipe for Ribeye Steak in a Red Wine Reduction with Sauteed Mushrooms.

Afterward, refill your shot glass and enjoy this classic Noir film clip from "Double Indemnity," directed by Billy Wilder of James M. Cain's firecracker classic hardboiled novel. (Just scroll to the end of blog post to view.)

  • 99 cent beef ribeye steak
  • 4 sliced mushrooms
  • 1/4 cup 99 cent red wine
  • 2 slices of butter
  • 2 tablespoon olive oil
  • Salt and pepper to taste
*99 cent airline bottle of Scotch in a tumbler of ice, for the chef.

Directions for red Wine Sauce with Mushrooms
Sautee mushrooms in a tablespoon of olive oil about 5 minutes until soft.

Deglaze pan by adding red wine to mushrooms; then butter slices to thicken sauce; set aside at low heat.

Ribeye Preparation
Grill seasoned paper thin 99 cent ribeye steak (so thin it could shave off a 5 0'clock shadow) in a hot skillet with a tablespoon of oil for no more than 2 - 3 minutes. I just brown one side then flip steak for another 30 seconds.

Serve ribeye with mushroom wine sauce and a stiff drink of Scotch on the rocks, then make a beeline to "Noir City" at the Hollywood Egyptian Theater.

Look for the dark-hearted, Fedora-wearing Chef at "Noir City" and I'll tip my hat and toast you with a black leather encased hip flask of Scotch. Enjoy the movie clip.

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