Recipes From Suzanne Goin + Caroline Styne’s SAG Awards Menu

Haute Living got a sneak peek at the gourmet menu that Suzanne Goin and Caroline Styne are preparing for this years’ SAG Awards.

Guests like Ben Affleck, Bradley Cooper, Jennifer Lawrence and Steven Spielberg will be treated to a superb meal from the A.O.C., Lucques an Tavern proprietors.

The menu includes roasted beets and blood oranges with feta and black olives, slow-roasted salmon with green rice, labneh, capers and nasturiums, beef tenderloin with fingerlings, arugula and horseradish cream.

There is also a vegan plate of roasted beets and blood oranges with mint and black olives, cauliflower couscous with pomegranate salsa, farro with kale, young broccoli, currants and pinenuts.

But you don’t have to wistfully wish you were at the January 27: you can make some of these dishes yourself. We’ve obtained the recipes (ssh) to a few of the courses for your cooking pleasure.

Bon appetit!

Slow roasted salmon with green rice, labneh, capers and nasturtium

2 pounds wild salmon, (1piece), skin on, bones removed

½ cup finely diced shallots

¼ cup plus 2 tablespoons minced flat leaf parsley

2 tablespoons minced dill

2 teaspoons minced tarragon

½ cup plus 2 tablespoons extra-virgin olive oil

½ sprig rosemary

1 chile de arbol

½ cup diced red onions

2 tablespoons salt-packed capers

1 cup labneh

1 tablespoon picked dill

½ clove garlic

1 tablespoon lemon juice plus 2 teaspoons lemon zest

Green rice (Recipe follows)

Kosher salt and freshly ground black pepper

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

Preheat oven to 250 degrees and place a shallow pan of water on the bottom rack.

Combine 1 teaspoon of the lemon zest, the shallots, dill, tarragon, and ¼ cup the parsley in a small bowl and stir in 2 tablespoons of olive oil. Place the salmon, skin side down on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about 1/3 of the herb mixture on the fish and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with and a little more kosher salt and black pepper.

Place the salmon on a wire rack set on a baking sheet. Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn’t separate into flakes, it’s not ready yet.

Meanwhile, heat a medium sauté pan over high heat for 2 minutes. Turn down the heat to medium and add ½ cup olive oil, the rosemary, and the chile. When the rosemary and chile start to sizzle, add the onion. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Add the capers and turn off the heat.

Place the labneh in a bowl. Using a mortar and pestle, pound the dill to a paste and add it to the bowl. Pound the garlic clove with ½ teaspoon salt and add to the labneh. Stir in the lemon juice and a pinch of pepper. Taste for balance and seasoning.

Cut the salmon into six, 5- ounce pieces. Spoon the rice onto the center of six large dinner plates, and place the salmon on top. Turn the heat on under the caper sauce and add the lemon zest. When the sauce is sizzling, add the chopped parsley and taste for balance and seasoning. Dollop the labneh on each salmon and spoon the caper sauce over the fish and around the plate and scatter nasturtium over the top.

Green rice

1 cup chicken stock or water

½ cup packed flat-leaf parsley leaves

¼ cup packed mint leaves

2 tablespoons minced chives

¼ cup packed cilantro leaves

2 teaspoons fennel seeds

¼ cup plus 1 tablespoon extra-virgin olive oil

¾ cup finely diced fennel

¾ cup finely diced red onion

1 chile de arbol

1 ½ cups white basmati rice

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Bring the chicken stock and 1¼ cups water (or 2¼ cups water) to a boil in a medium pot, and then turn off the heat.

Place the parsley, mint, chives, and cilantro in blender. Add 1 cup of the hot liquid, and puree the herbs on medium speed. Pour in the rest of the liquid slowly, and puree on high speed for almost 2 minutes until you have a very smooth, green broth.

Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light, golden brown. Pound them with a mortar and pestle.

Quickly rinse out the pot (if you used chicken stock) and heat it over high heat for 2 minutes. Add the olive oil, diced fennel and onion, toasted fennel seeds, chile and ½ teaspoon salt. Cook over medium-high heat for about 5 minutes, stirring often, until the fennel and onion are translucent. Add the rice, 1 teaspoon salt, and a pinch of pepper. Stir well to coat the rice with the oil and the vegetables. Add the herb broth and ½ teaspoon salt. Bring to a boil, then reduce the heat to a low simmer. Add the butter, cover, and cook the rice 15 to 20 minutes, until tender. Turn off the heat, and leave rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.

Roasted beets and blood oranges with feta and black olives

3 bunches small to medium beets

¾ cup extra -virgin olive oil

5 large blood oranges

2 Tbsp. finely diced shallots

1 tsp. red wine vinegar

1 tablespoon lemon juice

½ cup Nyons olives or other strong –tasting oil –cured black olives, pitted

2 ounces arugula

¼ pound feta cheese

Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees

Cut the greens off the beets, leaving about ½ inch of the stem still attached. (Save the leaves for sautéing later- they are delicious!) Clean the beets well, and toss them with 2 tablespoons of the olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast the beets about 40 minutes, or until they’re tender when pierced. (The roasting time will depend on the size and type of beet, so it’s best to check them earlier.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Slice the beets into wedges and place in a large bowl. (If the beets are small, just cut them in half.)

Slice the stem and bottom ends from 4 of the blood oranges. Stand the blood oranges on one end and, following the contour of the fruit with your knife, remove the peel and white cottony pith. Work from the top to bottom, rotating the fruit as you go. Slice each orange thinly, into 8 to 10 pinwheels .

Squeeze juice from remaining blood orange and reserve  a ¼ cup for the vinaigrette.

Combine the diced shallot, vinegar, lemon juice, ¼ cup blood orange juice, and ½ teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in remaining ½ cup olive oil and taste for seasoning and balance.

Toss the beets with three quarters of the vinaigrette and a sprinkling of salt and pepper. Taste for seasoning. Gently toss in the olives and arugula. Add a little more vinaigrette if necessary. Arrange half the salad on a platter. Tuck half the blood oranges in and around the beets and scatter half of the feta on top. Place the rest of the salad on top and nestle the remaining blood oranges into the salad and sprinkle the remaining feta on top.

Beef Tenderloin with Fingerlings, Arugula and Horseradish cream

4 pound center-cut beef tenderloin, trimmed

2 teaspoons cracked black pepper

1 tablespoon rosemary leaves, plus 3 sprigs

1 tablespoon thyme leaves, plus 6 sprigs

2 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter, sliced

2 ounces arugula

Roasted fingerling potatoes (recipe follows)

Horseradish cream (recipe follows)

Marinate the beef overnight with the black pepper, thyme leaves, and rosemary leaves.

Remove the meat from the refrigerator 1 hour before cooking. After 30 minutes, season the beef generously with kosher salt.

Preheat the oven to 300 degrees. Heat a large cast-iron or other heavy pan over high heat for 4 minutes. Drizzle 2 tablespoons olive oil in the pan, and place the beef in the pan. Sear until well-browned and caramelized on all sides. Transfer to a rack set in a roasting pan and top with the sliced butter and the sprigs of thyme and rosemary. Place in the oven and cook about 50 minutes until the center reads 125 degrees on a meat thermometer.

Baste with the buttery-herby juices and let rest at least 12 minutes. Slice into ½ thick inch pieces and serve with the fingerlings, a few leaves of arugula, and a dollop of the horseradish cream on top.

Roasted Fingerling Potatoes

1 pound small fingerling potatoes

3 tablespoons extra virgin olive oil

3 cloves garlic, unpeeled and smashed

4 sprigs thyme

1 tablespoon rosemary leaves


Preheat the oven to 400 degrees.

Toss the potatoes with the olive oil, garlic, thyme, rosemary, and 1 teaspoon kosher salt. Place in a roasting pan, cover with aluminum foil, and roast for about 40 minutes until tender.


Horseradish cream

¾ cup crème fraiche

1 tablespoon prepared horseradish

Kosher salt and freshly ground black pepper

Combine the crème fraiche and horseradish in a small bowl. Season with ¼ teaspoon salt and pepper. Taste for balance and seasoning.

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