Award-worthy recipes for your Oscar viewing party

    Chef Sed shares his award-worthy recipes for Oscar Sunday. (ABC7)

    As much as we love the Oscars, from the red carpet glam, pre-show interviews, to the three and a half hour ceremony --it can be quite a long night. Sedrick Crawley, better known as Chef Sed, helped fuel us up with award-worthy recipes inspired by the year’s Best Picture nominees.

    Perfect Fried Chicken

    • 1 Pound Chicken meat( your choice dark or white or boneless)
    • 1 cup of corn starch
    • 1 container “one shot deal”
    • 2 cups peanut oil


    • Wash chicken in bowl in salted water.
    • Drain water and add 1 shot deal container to raw chicken, mix very well
    • Add 1/2 cup of corn starch, toss and coat chicken, and remaining corn starch making sure all chicken is covered.
    • Remove from bowl and place on sheet rack to air dry for about a half an hour.
    • Turn on Fry pot and heat oil to 325 degrees. You want the chicken to cook, not burn. Fry until done. Serve Hot

    Tandoori Braised Cauliflower

    • 2 small heads of cauliflower
    • 2 teaspoons of tandoori spice blend (chefsed’s one shot deal)
    • 1/2 cup chopped green beans
    • 1/2 teaspoon red pepper flake
    • Minced garlic
    • 2 cups vegetable stock
    • Cumin seeds


    • Begin to warm Vegetable Stock
    • Cut Cauliflower from stalk and cut into small knots
    • Mix with chopped green beans, garlic & all spices.
    • Place mixed ingredients into braising pot and add warm stock
    • Cover the braising pot on plastic, then cover in aluminum foil.
    • Place into oven at 350 degrees for 1 hour.

    Sensational Scallops

    • 4-6 Diver Scallops
    • 2 oz crushed tomatoes
    • 1/2 cup spinach 1/2 tablespoon parmesan crumbs
    • 1 teaspoon garlic, red pepper flake
    • 2 oz heavy cream
    • 1.5 ounces pasta of choice


    • Using a non stick pan, season and sear scallops on both sides until golden brown Reserve for later use.
    • You can keep warm in a low oven at 200 degrees.
    • In the same pan you seared the scallops in, saute the spinach and garlic with crushed tomatoes, saute until fragrant.
    • Add pasta and mix well, then add the heavy cream and simmer until reduced. Remove from pan onto plate, add scallops and parmesan crumbs(optional)

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