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Another Oscar ceremony, another chance to throw a shindig and show friends you like them, you really like them. This award-worthy chow was inspired by this year's nominees -- with a little help from Sara Moulton, host of the Food Network's Cooking Live. After considering such dishes as Shad Roe of the Vampire (not even Willem Dafoe would sink his teeth into that) to Ewe Can Count on Me Lamb Chops, she came up with recipes for these easy, tasty treats. As for dessert? Piece of cake. Says the culinary queen: ''Anything Chocolat!'' Recipes serve six.
-- Joe Dziemianowicz
BENICIO DEL TARO CHIPS
1 Peel, rinse, and dry 2 pounds of taro root and slice very thin.
2 Heat 3 inches of oil in a heavy-bottomed pan. Deep-fry slices in small batches until golden brown, about 2 minutes.
3 Remove slices, drain on paper towels, then toss with salt and cayenne pepper.
4 Serve with your favorite dip.
STEVEN'S SOUTH-OF-THE-BORDER SODERBURGER
1 Form 1 1/2 pounds of ground beef into 6 patties.
2 Stuff each with a chunk of Monterey Jack cheese; set aside.
3 In a small bowl, combine chopped tomatoes, onions, cilantro, and pickled jalapenos for salsa.
4 In a lightly oiled skillet, cook patties to desired doneness. Serve on toasted seeded buns with salsa.
RUSSELL'S MUSSELS MARINARA
1 Rinse and scrub 40 mussels, and set aside in a bowl of cold water.
2 In a deep saucepan, heat 2 tablespoons olive oil. Add 2 minced onions and cook until translucent. Add chopped garlic and cook 1 more minute. Add 3 cans of whole, peeled Italian plum tomatoes, oregano, dried basil, a pinch of sugar, and salt and pepper. Add 6 sliced jalapeno peppers (including seeds) for kick and fight. Simmer 25 minutes.
3 Add the mussels, cover pot, and continue cooking until all of the mussels have opened, about 10 minutes.
4 Serve immediately with Italian bread for dunking.
JULIENNED BINOCHE POTATO FRIES
1 Peel, rinse, and dry 2 pounds of Idaho potatoes, then julienne into thin strips.
2 Heat 3 inches of oil in heavy-bottomed pan and fry in small batches until golden brown, about 2 minutes.
3 Drain on paper towels, sprinkle with salt, and serve with Dijon mustard for dipping.
