See all our recipes here, check out some other Cap-approved party ideas from Spoonful.com, and don't miss the epic new movie spot on February 2!
We couldn't gather Marvel-themed recipes without Chris Cosentino. Cosentino is the chef/owner of Incanto in San Francisco, winner of Bravo's "Top Chef Masters," a cookbook author and, most importantly, writer of WOLVERINE: IN THE FLESH. So, Natasha? "Black Widow is just a plain badass," says Cosentino. "Being from Russia she is not squeamish about bone marrow, and her love of caviar is part of her DNA. The marriage of the these two ingredients is very similar to her persona. A beauty. A beast. All rolled into one."
Black Widow's Bone Marrow, Caviar & Herbs by Chris Cosentino
18 center-cut marrow bones, each 2 inches (5 cm) long and split lengthwise
Sea salt, preferably Halen Môn
Freshly ground black pepper
Extra-virgin olive oil for brushing and dressing
12 slices coarse country bread
1/3 cup (1/3 oz/10 g) fresh chive batons (1/2-inch/12-mm lengths)
1/3 cup (1/3 oz/10 g) fresh tarragon leaves
1/3 cup (1/3 oz/10 g) fresh chervil leaves
1/3 cup (1/3 oz/10 g) fresh ï¬at-leaf parsley leaves
1/3 cup (1/3 oz/10 g) celery leaves
Splash of fresh lemon juice
4 oz (125 g) caviar, the best you can afford
Remove the marrowbones from the refrigerator 2 hours before you plan to roast them to ensure the marrow cooks evenly. Season them with salt, pepper, and olive oil and stand them upright in a roasting pan. Preheat the oven to 500F (260C).
Preheat a stove-top grill pan over medium heat. Brush the bread slices on both sides with olive oil and then season on both sides with salt and pepper. Grill the bread, turning once, until etched with grill marks and crisp on both sides, about 2 minutes on each side. Alternatively, preheat the broiler and toast the prepared baguette slices on both sides. When the bread is ready, rub each slice on one side with the whole lemon, releasing the natural oils of the zest to ï¬avor the bread.
Roast the marrowbones until the marrow is soft in the center of the bones and warm throughout, 8–10 minutes.
Just before the marrowbones are ready, in a bowl, combine the chives, tarragon, chervil, parsley, and celery leaves. Drizzle with a little olive oil and the lemon juice and toss to coat evenly.
Transfer the bones to a warmed platter, and top each bone with a spoonful of the caviar. Scatter the herb salad over the bones and place the bread on the platter. Serve right away with small spoons or spreaders.
Follow Chef Cosentino on Twitter--@offalchris and Instagram--@offalchris, and like Chef Cosentino on Facebook. Check out the official site for Chef Cosentino's restaurant Incanto. Stay tuned to Marvel.com for more recipes and "Captain America: The Winter Soldier" content!