The Odd Couple
When it comes to on-screen pairings, names like Bogart and Bacall, Tracy and Hepburn, Astaire and Rogers get thrown around most frequently. All with good reason, of course, but for my money, one of the greatest pairings of actors wasn’t between a man and woman but two men.
I’m referring, of course, to Walter Matthau and Jack Lemmon.
The two were paired on several films, some of them classics, some of them…well, not so much. But regardless of the overall quality of the films, what was always enjoyable and simply a downright treat to watch was the two of them bouncing off each other with their delightfully disparate personalities. And there is no film that better showcases this than Gene Saks’ adaptation of the classic Neil Simon play, “The Odd Couple.”
There’s something borderline indescribable about how perfect their chemistry is in this movie about two men with wildly conflicting personalities and habits trying to live together. Felix (Lemmon) has just been kicked out of the house by his wife. Despite being suicidal, he can’t quite bring himself to jump and instead finds himself crashing at the messy bachelor pad of his friend, Oscar (Matthau).
Hilarity (and a whole lot of clashing and fighting) ensues.
People often tell me they look for movies that are light and fluffy and are easy to watch. “The Odd Couple” might be the epitome of such a description, yet it never feels insubstantial thanks to this incredible pair.
In “The Odd Couple” the food for poker night is either really bad or really good. Fortunately, these recipes will come from a working refrigerator and the only green ingredient will be the lettuce.
Bourbon Beef Brats
˝ cup bourbon
1 cup water
1 cup vinegar
˝ cup molasses
1 package beef brats, cut into 1/4s
Combine bourbon, water, vinegar and molasses in a large saucepan. Bring to a simmer and add beef brats. Simmer for 15 minutes.
Mini Cajun Poboys
8 ounces light cream cheese
2 to 3 tablespoon Cajun hot sauce
2 tablespoons butter, melted
1 teaspoon Cajun seasoning
2 onions, sliced
1 tablespoon canola oil
1 package of sandwich rolls, cut in half
1 pound Cajun turkey deli meat
1 pound Cajun roast beef deli meat
In a food processor blend together cream cheese and Cajun hot sauce. Add more hot sauce to taste. Set aside. In a small bowl combine melted butter and Cajun seasoning and set aside. Over medium heat sauté the sliced onions in the canola oil until soft and caramelized. Remove from heat and set aside. Spread cream cheese on the inside of the sandwich rolls. Fill with turkey and roast beef and top with onions. Using a basting brush spread the butter onto the top and bottom of the sandwiches and wrap tightly in foil. Heat on the grill or in a 375 degree oven for 5 to 10 minutes.
Recipes by Christine Gardner