Meats and Mavericks
A rootin', tootin' good time for all
Another month has come to a close, and another four movies have been watched and meals consumed.
For September, we decided to watch Westerns and pair them with meat-focused meals (sticking to beef and pork). While I did some research about what cowboys traditionally ate, we avoided going down the road of historical accuracy, because calf fries (roasted calves’ testicles), hardtack, and pooch didn’t seem too appealing.
Week 1: Johnny’s pick
Movie: No Country for Old Men (2007)
Javier Bardem’s hair disturbed me the entire time. Full stop.
Described as a Thriller/Western, this was a first watch for me (Johnny had seen it before). The film is GORGEOUS, in that the Coen Brothers truly let the landscapes do a lot of storytelling, backed by strong script-writing and solid character work. I have some feelings about the ending, but respect it.
Check it out if you want to:
See Josh Brolin make some “choice” decisions.
Watch Tommy Lee Jones work so many scenes with his tired, tired eyes.
Meal: Pork Tenderloin and Roasted Potatoes
Johnny riffed off the recipe linked here, adjusting some of the herbs he used in the rub (he really likes Herbs de Provence), and felt that folks might want to increase the amount of rub they make to get a good coating. I made the potatoes, slicing small yellow potatoes in half, tossing them in olive oil with smoked paprika, garlic, salt, and pepper, and adding in some fresh chopped rosemary. I roasted them along the tenderloin until they got nice and crispy, but had a tender, creamy center.
Week 2: Mel’s pick
Movie: The Professionals (1966)
A weapons specialist, an explosives expert, a horse wrangler, and an Apache scout all walk into frame … no, the “Oceans” franchise didn’t do a Western.
When I was thinking about a movie to pick, Johnny suggested I find something with Lee Marvin, and after some googling, I chose this film, based on its story and the fact it’s critically acclaimed. This is another movie in which the director, Richard Brooks, really used the setting of the desert and mountains to his advantage for some really beautiful shots. It was also a first watch for both of us, and I highly recommend it for anyone looking for a solid Western.
Check it out if you want to:
Watch Lee Marvin playing … well, Lee Marvin (and he’s so good at it). And a very, very horny Burt Lancaster.
See a female character (non-lead) portrayed as one hell of a badass, respected by her peers, and in control.
Meal: Cowboy Chili
We’ve been watching Kent Rollins’ YouTube channel for years now, and I knew if anyone had a solid cowboy chili recipe, it would be him! Rotel seems to be a regional brand, so look for diced tomatoes with chiles, or do like I did and just use a can of fire-roasted diced tomatoes. This is a delicious, meaty chili that you can easily adjust seasoning-wise to match your preferences, and it makes enough for leftovers that you can heat up later in the week or freeze.
Week 3: Johnny’s pick
Movie: The Good, the Bad and the Ugly (1966)
A big factor for Johnny’s pick this week was the movie’s score—composed by Ennio Morricone, a frequent collaborator of Sergio Leone. And I get it.
Including a Spaghetti Western in the month’s film was a must, and while this is the third film to feature Clint Eastwood’s “The Man With No Name,” we found that we didn’t miss anything despite not having seen A Fistful of Dollars and For a Few Dollars More. This was also another first watch for both of us. While I found the film to be a bit too long for my liking (nearly 3 hours), you cannot deny the amount of action and story that plays out during that time.
Check it out if you want to:
experience the iconic Mexican stand-off scene.
witness an unflinching critique of the end of the Civil War, in which pretty much everyone sucked.
Meal: T-Bone steak, cornbread, sauteed spinach with garlic, and a Spaghetti Western
Johnny found the steak marinade recipe and cut it in half. Not only was it the perfect amount for this steak, but it really helped tenderize meat that had been in the back of the freezer for AWHILE. The cornbread is just the recipe off the Jiffy box (with 1 cup of fresh corn tossed in), however we both found it to be a bit dry. The Spaghetti Western cocktail (featuring mezcal and tequila) pairs well with steak and is an excellent slow-sipper.
Week 4: Mel’s pick
Movie: Blazing Saddles (1974)
Mel Brooks’ movies have been in my repertoire since I was 6 … that said, I didn’t see this movie until just now, and I think being an adult with a better grasp of history and culture makes this movie even better.
I’m just going to say this: read the Wikipedia article, and if your interest in this movie still isn’t piqued, just skip this film. But if you are intrigued, you’re going to enjoy great acting, raunchy comedy, and yes … you’re going to need to be okay hearing the “hard r” (but know that script writer/comedic genius Richard Pryor and star Cleavon Little were both in support of its use within the script).
Check it out if you want to:
appreciate that, while this is a Mel Brooks film full of ridiculous jokes, spoofs, and slapstick, it also puts a spotlight on racism and bigotry (in 2006, the film was deemed "culturally, historically, or aesthetically significant" by the Library of Congress).
see Madeline Kahn embody how we all feel (sooooo tired)
Meal: Braised Short Ribs with sauteed mushrooms, sauteed spinach, and mashed potatoes
This month’s meal theme made me realize I don’t tend to cook a lot of red meat, so it was a stretch for me, but this short rib recipe (again, thanks to Kent Rollins) was fool-proof and delicious. I think I could have let it go for another 30 minutes to ensure the meat didn’t just fall off the bone, but leapt off. This recipe does produce a fair bit of extra braising liquid, which I simmered down for about 15 minutes. When serving, I spooned a little over the meat and potatoes, but the rest I’ve tucked away in the freezer for some other dinner (because you do not want to waste it!)
Just like the month before with our noodle dishes and noir films, we had a lot of fun this month with all of our movies. For October, in honor of spooky season we’ll be shifting over to watching Monster Movies, and pairing them with smashed/mashed foods (yeah, I know, it’s gonna be weird).
Let me know if you watched any of the movies or made any of the recipes, and what you thought. Until next month!