Posted 8:54 am Saturday, September 29, 2012
Send to Kindle
Pair a quirky '80's comedy whodunnit with Greek pizza for tasty, fun night
BY STEWART SMITH
ssmith@tylerpaper.com
If this summer's abysmal “Battleship” is proof that board games should never be made into movies, “Clue” is proof that maybe they should.
ssmith@tylerpaper.com
If this summer's abysmal “Battleship” is proof that board games should never be made into movies, “Clue” is proof that maybe they should.
Although, in the film's favor, it at least has an easier time connecting to its board game roots than “Battleship.” At its core, “Clue” has a classic “whodunit?” structure, taking on the familiar look and feel of an Agatha Christie story. A group of six (seemingly unconnected) guests are invited to a strange mansion for a dinner. However, when Mr. Boddy (Lee Ving) turns up dead, the guests and the house staff must work together to unravel the mystery of his murder.
Surprisingly, writer/director Jonathan Lynn (with a script assist by the great John Landis) manages to incorporate not only the “characters” of the game (i.e. Col. Mustard, Mrs. Green, Mr. Blue, etc.), but the iconic murder weapons in a way that not only makes sense, but feels right. I wouldn't go so far as to call it “smart” writing, but it is clever enough to make the whole thing come across as a natural extension of the story.
What really makes this movie work, though, is the cast Lynn brought together, filling it with a truly great assembly of character actors. Tim Curry, Michael McKean, Christopher Lloyd, Madeline Kahn, they're all great here, managing to balance the right amount of comedy while also managing to keep the murder mystery portion of the film on-track. You'll laugh just as often as you find yourself trying to figure out who the killer is.
Speaking of which, the revelation is handled in perfect form, too. The original theatrical release actually had three different endings, with no way to know which one you were going to get when you walked into the theater. However, when it finally came out on video, all three are combined in a laugh-inducing fashion.
Not every board game deserves to be turned into a movie, but “Clue” is proof that if you put the right amount of effort, a pretty great little film can come of it.
“Clue” is available for streaming via Netflix Instant and Amazon Instant Video.
Speaking of which, the revelation is handled in perfect form, too. The original theatrical release actually had three different endings, with no way to know which one you were going to get when you walked into the theater. However, when it finally came out on video, all three are combined in a laugh-inducing fashion.
Not every board game deserves to be turned into a movie, but “Clue” is proof that if you put the right amount of effort, a pretty great little film can come of it.
“Clue” is available for streaming via Netflix Instant and Amazon Instant Video.
Celebrity Chef Edition of Clue
By CHRISTINE GARDNER
Food Editor
Why? Because the world could probably use a few less celebrity chefs. We love to hate them for making it look so easy, but we also can't look away. How many hours of Diner, Drive-Ins & Dives or Everyday Italian have you watched? And you've probably spent more time watching Rachael Ray cook 30 Minute Meals than you've actually spent in the kitchen trying out one of her meals that, for the average person, takes much longer than 30 minutes.
So here's how the game works. If you have the Clue board game just use the same board & then get an old deck of cards and write on them the following items.
Food Editor
Why? Because the world could probably use a few less celebrity chefs. We love to hate them for making it look so easy, but we also can't look away. How many hours of Diner, Drive-Ins & Dives or Everyday Italian have you watched? And you've probably spent more time watching Rachael Ray cook 30 Minute Meals than you've actually spent in the kitchen trying out one of her meals that, for the average person, takes much longer than 30 minutes.
So here's how the game works. If you have the Clue board game just use the same board & then get an old deck of cards and write on them the following items.
People Cards
Rachael Ray
Bobby Flay
Paula Deen
Martha Stewart
Guy Fieri
Giada De Laurentiis
Emeril Lagassi
Ina Garten
Bobby Flay
Paula Deen
Martha Stewart
Guy Fieri
Giada De Laurentiis
Emeril Lagassi
Ina Garten
Weapon Cards
A bottle of EVOO
Grill pan
Brick of butter
Chef's knife
Deep fryer
Noose made of spaghetti
Homemade pepper spray
Mini blow torch
Grill pan
Brick of butter
Chef's knife
Deep fryer
Noose made of spaghetti
Homemade pepper spray
Mini blow torch
Room Cards
Pantry
Patio,
Parlor
Studio
Garage
Bedroom
Kitchen
Dining room
Patio,
Parlor
Studio
Garage
Bedroom
Kitchen
Dining room
As you can see I have coordinated the people, weapons and rooms to relate to each of the celebrity chef personalities but if you've played Clue you know it doesn't turn out that way because the cards have to be shuffled.
But how perfect would it be if the murderer was Paula Deen in the parlor with a brick of butter, or Guy Fieri with a deep fryer in the garage. And of course Martha Stewart with a chef's knife in the studio almost came true in 2002 when CBS News' Jane Claysen asked her during a cooking segment about her insider trading accusations. There would have been no mystery there about who dunnit.
So break out the movie and the game and cook up some goodies from your favorite celebrity chefs. Here are a few of that I enjoy to help get you started.
But how perfect would it be if the murderer was Paula Deen in the parlor with a brick of butter, or Guy Fieri with a deep fryer in the garage. And of course Martha Stewart with a chef's knife in the studio almost came true in 2002 when CBS News' Jane Claysen asked her during a cooking segment about her insider trading accusations. There would have been no mystery there about who dunnit.
So break out the movie and the game and cook up some goodies from your favorite celebrity chefs. Here are a few of that I enjoy to help get you started.
Martha Stewart's Greek Pizza
Ingredients
1 batch of pizza dough
Flour for dusting
Cornmeal for dusting
8 ounces feta cheese
12 ounces (about 40) red and yellow grape tomatoes
1/2 cup black olives, pitted and quartered
2 teaspoons dried oregano
Salt and pepper
Directions
Preheat the oven to 500 degrees with the oven rack in the lower third of the oven. If using a pizza stone, place it on the rack to preheat. Place dough on a lightly foured work surface. Using your hands, begin spreading the dough then roll out with a rolling pin to desired size and thickness.
Sprinkle a baking sheet or a wooden paddle with cornmeal and transfer the doung onto it. Sprinkle the top with the feta, tomatoes and olives. Top with the oregano and salt and pepper to taste. Transfer the baking sheet directly onto the oven rack or if using a pizza stone slide the pizza off of the wooden paddle onto the heated stone. Bake until the crust is golden, eight to twelve minutes, rotating the pizza halfway through baking. Slice and serve when ready.
1 batch of pizza dough
Flour for dusting
Cornmeal for dusting
8 ounces feta cheese
12 ounces (about 40) red and yellow grape tomatoes
1/2 cup black olives, pitted and quartered
2 teaspoons dried oregano
Salt and pepper
Directions
Preheat the oven to 500 degrees with the oven rack in the lower third of the oven. If using a pizza stone, place it on the rack to preheat. Place dough on a lightly foured work surface. Using your hands, begin spreading the dough then roll out with a rolling pin to desired size and thickness.
Sprinkle a baking sheet or a wooden paddle with cornmeal and transfer the doung onto it. Sprinkle the top with the feta, tomatoes and olives. Top with the oregano and salt and pepper to taste. Transfer the baking sheet directly onto the oven rack or if using a pizza stone slide the pizza off of the wooden paddle onto the heated stone. Bake until the crust is golden, eight to twelve minutes, rotating the pizza halfway through baking. Slice and serve when ready.
Giada's Shrimp Fra Diavlo
Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
Paula Deen's Gooey Butter Bars
Ingredients
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Directions
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Allow to cool and cut into bars to serve.
Recipes compiled by Christine Gardner, Food Editor.
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Directions
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Allow to cool and cut into bars to serve.
Recipes compiled by Christine Gardner, Food Editor.
