James Bond
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
Bond... the guy with all the cool guns, cars, gadgets and oh yeah, the "Bond Girls". You can't forget women with names like Honey Ryder and Pussy Galore.
James Bond is the most iconic character in cinema, which probably explains that the "Bond" films are the longest continually running series in the film industry. After 23 movies and 6 different actors playing Mr. Bond, it is still the king of the box office.
Hard to believe that the first Bond film, Dr. No, come out over 50 years ago in 1962. The movies, of course, were based on the Ian Flemings novels which all started back in 1953 with "Casino Royale".
And... sorry folks, but for me "Nobody Does It Better" than Sean Connery. He's still the coolest Bond Dude in my book.
James Bond is the most iconic character in cinema, which probably explains that the "Bond" films are the longest continually running series in the film industry. After 23 movies and 6 different actors playing Mr. Bond, it is still the king of the box office.
Hard to believe that the first Bond film, Dr. No, come out over 50 years ago in 1962. The movies, of course, were based on the Ian Flemings novels which all started back in 1953 with "Casino Royale".
And... sorry folks, but for me "Nobody Does It Better" than Sean Connery. He's still the coolest Bond Dude in my book.
So, for your eyes only, we have Mr. Bond's favorite dish, the recipe for that cool "Bond" cocktail (probably a little different than you thought) and of course the coolest theme music ever.
The Pots Are On...
What you need...
One 5 lb boneless chuck roast
Salt and pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tbsp all purpose flour
What you do...
Preheat oven ot 450 degrees.
Line a baking pan with a sheet of aluminum foil large enough to completely wrap the roast.
Salt and Pepper all sides of the roast.
Spread the onions over the top of the roast and pour vinegar around the sides.
Bring the ends of the foil together and fold to create a "tent" and completely enclose the roast.
Pour about 1 inch of water into the pan around the foil-wrapped roast.
Bake until the meat is fork tender and brown (about 3-4 hours).
Check the water level while baking and add as needed.
When done, remove from the baking pan and let it cool.
Unwrap foil, careful to save the juice.
Place roast on a platter and cover with a tent of foil to keep it warm.
Pour the juice from the roast into a measuring cup to let the fat rise to the top.
Skim off the fat and add water to make a total of 2 cups.
Heat saucepan over medium-low and add flour, whisk in liquid to make a roux.
Cook and continue to whisk until the flour is light brown.
Slice the roast and serve with the gravy or, as James Bond would do, wait for it to completely cool and eat it cold. He's such a badass.
Many have attempted the "Bond Theme" complete with much discussion over which one is best and who really paid it justice over the years. The truth is the music has been nominated for an oscar several times, but only won once with Adele's "Skyfall" in 2013.
The Pots Are On...
The Plate...
Roast Beef
Roast Beef... another one of my favorites; although James Bond preferred his "cold".
I love me some hot, tender roast beef, covered in gravy. It always took me back to "Sunday Dinner" at my grandmother's house. I know, not very "cool" for a Bond theme, but it is one of Bond's favorite foods.
Bond also loved Filet of Sole, but cold roast beef with a little potato salad was his favorite.
So, today we are giving you a very easy way to guarantee a perfect and tender roast.
What you need...
One 5 lb boneless chuck roast
Salt and pepper
1 large red onion, sliced
1/4 cup cider vinegar
4 tbsp all purpose flour
What you do...
Preheat oven ot 450 degrees.
Line a baking pan with a sheet of aluminum foil large enough to completely wrap the roast.
Salt and Pepper all sides of the roast.
Spread the onions over the top of the roast and pour vinegar around the sides.
Bring the ends of the foil together and fold to create a "tent" and completely enclose the roast.
Pour about 1 inch of water into the pan around the foil-wrapped roast.
Bake until the meat is fork tender and brown (about 3-4 hours).
Check the water level while baking and add as needed.
When done, remove from the baking pan and let it cool.
Unwrap foil, careful to save the juice.
Place roast on a platter and cover with a tent of foil to keep it warm.
Pour the juice from the roast into a measuring cup to let the fat rise to the top.
Skim off the fat and add water to make a total of 2 cups.
Heat saucepan over medium-low and add flour, whisk in liquid to make a roux.
Cook and continue to whisk until the flour is light brown.
Slice the roast and serve with the gravy or, as James Bond would do, wait for it to completely cool and eat it cold. He's such a badass.
The Playlist...
Bond
From the first few notes you know something cool is about to go down. Followed by that awesome, almost "surf" guitar... Yes, something sinister is about to be played out right before your very eyes.Many have attempted the "Bond Theme" complete with much discussion over which one is best and who really paid it justice over the years. The truth is the music has been nominated for an oscar several times, but only won once with Adele's "Skyfall" in 2013.
("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )
The Bar...
Vesper Martini - Shaken... Not Stirred
Bond's preferred cocktail in Ian Fleming's first Bond book, Casino Royale, was the Vesper Martini -
part gin, part vodka and a touch of Lillet Blanc wine. However, when it came to filming the first Bond movie, Dr. No, Smirnoff paid to have their vodka promoted, meaning they didn't want the gin mentioned. Bon's brand of booze quickly caught on and changed the cocktail culture forever.
What you need...
3 oz Gin
1 oz Vodka
1/2 oz Kina Lillet (Blanc Lillet) or Dry Vermouth
Lemon peel for twist and garnish
Shake not stirred in martini shaker with ice.
Strain into martini glass and add twist of lemon.
"How reckless of me. I've made you all wet."
"Yes, but my martini is still dry."
Please... Day Drink Responsibly
&
Keep On Cookin'!
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