Designer gowns stepping out onto the red carpet?

It’s time to plan a tasty little star-studded Oscar number based on this year’s crop of movie contenders.

The updated Western “True Grit” is rife with clever food puns. Serve your guests chili, beef jerky, corn bread, s’mores or Cowboy Caviar (check out the half million Internet entries if you need that one.)

Other movie titles are a bit more of a stretch.

Lots of red wine is swilled and spilled in “The Kids Are All Right,” but the dad/donor character inspired us to adapt a recipe from, ahem, the cookbook “Macho Nachos” instead.

Well, you get the picture.

COWBOY SKEWERS WITH ‘TRUE GRIT’ POLENTA CAKES—Yield: 16 skewers

Wooden skewers1 pound beef flank or sirloin steak, about 1-inch thick3/4 cup barbecue sauce1 tablespoon freshly squeezed lemon juice3 cloves garlic, crushed (see note, below)3/4 teaspoon red pepper flakes3/4 teaspoon freshly ground black pepper1/2 teaspoon kosher salt1 (16-ounce) tube prepared polenta, sliced 1/2 inch thick

Procedure:1. Soak wooden skewers in water 30 minutes. Meanwhile, light hot fire in charcoal or gas grill.2. Slice beef across grain into thin strips. Carefully ease beef strips onto skewers, snaking each strip so it looks like a series of S’s on the skewer. You may have more than one strip of beef per skewer. Place beef on large plate or platter.3. Whisk together barbecue sauce, lemon juice, crushed garlic, red and black pepper and salt in bowl. Set aside half of sauce. Pour or brush remaining sauce evenly over beef and allow to marinate 5-10 minutes, then discard.4. Place skewers and polenta on grill and cover. After 3 minutes, flip polenta and skewers, brushing meat with reserved sauce; cover and cook 3 more minutes, until meat is done and polenta is soft, warm and features grill marks. Serve with remaining sauce.Note: Look for polenta in the produce section or in the ethnic-foods aisle.To crush garlic: Place clove on cutting surface. Place large chef’s knife over garlic, with blade laid flat on top; use fist to apply pressure. Hit a few times, until garlic crushes and oils are released.

Nutrition data per skewer: 104 calories (76 percent from fat), 3 grams total fat (1 gram saturated), 14 milligrams cholesterol, 12 grams carbohydrates, 7 grams protein, 171 milligrams sodium, 2 grams dietary fiber.

Adapted from “Party Snacks!” by A.J. RathbunTHE KING WILL BE SPEECHLESS CHICKPEA CROWNS—Yield: 24 crowns

2 tablespoons olive oil1 small yellow onion, diced4 ounces small white mushrooms, sliced1 (16-ounce) can chickpeas, rinsed and drained1 teaspoon freshly ground black pepper1/2 teaspoon kosher salt1 1/2 teaspoon chopped fresh parsley1 (17-ounce) package puff pastry, thawed in refrigerator1 (9-ounce) jar hot mango chutney

Procedure:1. Preheat oven to 400 degrees.2. Heat olive oil in large skillet over medium-high heat. Add onions and cook, stirring regularly, 4-5 minutes, until golden. Reduce heat to medium, add mushrooms and cook 4-5 minutes, stirring.3. Add chickpeas, pepper, salt and parsley. Cook 4-5 minutes more, stirring regularly. Using large spoon, transfer mixture to food processor. Pulse 5-6 times, until mixture is blended but still a bit chunky.4. Spread sheets of puff pastry out (no need to roll), and cu t into 2 1/2-inch squares (you should have 24). Spoon 1 tablespoon chickpea filling onto each square. Pull up squares’ corners so they meet, making a small pyramid. Pinch them together.5. Place crowns on baking sheet and bake 15-20 minutes. They should be crisp on the outside and will probably open a bit at the top (this is OK). Serve on large platter with hot mango chutney.

Nutrition data per crown: 158 calories (52 percent from fat), 9 grams total fat (1 gram saturated), no cholesterol, 17 grams carbohydrates, 2 grams protein, 148 milligrams sodium, 1 gram dietary fiber.

Adapted from “Party Snacks!” by A.J. Rathbun

‘THE FIGHTER’ KNOCK-OUT PUMPED-UP POPCORN—Yield: 14 cups

3/4 cup vegetable oil8 medium cloves garlic, smashed, peeled and minced2 1/4 teaspoons chili powderScant 1/4 teaspoon cayenne pepper1 (4-ounce) bag plain popped popcornKosher salt

Procedure:1. Place oil, garlic, chili powder and cayenne in small saucepan over very low heat. Cook, stirring occasionally, 5 minutes.2. Place popcorn in large bowl. Pour spice mixture over and toss to coat; using hands is best, but be sure oil is not too hot. Season with salt to taste.

Nutrition data per 1-cup serving: 138 calories (77 percent from fat), 12 grams total fat (1 gram saturated), no cholesterol, 7 grams carbohydrates, 1 gram protein, 5 milligrams sodium, 1 gram dietary fiber.

Adapted from “Party Food — SMALL AND SAVORY” by Barbara Kafka‘INCEPTION’ QUICK CAFFEINATED WINGS—Yield: 12 wings

12 meaty chicken wings1/4 cup black pepper-based steak seasoning (such as McCormick’s Grill Mates)3 tablespoons instant espresso powder3 tablespoons light brown sugar1/3 cup olive oilChopped scallions, for serving, if desired

Procedure:1. Cover rimmed baking sheet with foil and spray foil with nonstick cooking spray. Place wings on baking sheet.2. In small bowl, combine steak seasoning, espresso powder and brown sugar.Add olive oil and mix with your fingers to make a paste. Rub wings liberally with spice mixture, covering both sides. Let sit 20 minutes to absorb flavors and adhere to skin.3. Preheat oven to 400 degrees. Bake wings 20 minutes, or until done. Garnish with chopped scallions.

Nutrition data per wing: 133 calories (65 percent from fat), 10 grams total fat (2 grams saturated), 16 milligrams cholesterol, 6 grams carbohydrates, 5 grams protein, 284 milligrams sodium, no dietary fiber.

Adapted from “Wings” by Debbie Moose‘THE KIDS ARE ALL RIGHT,’ BUT HE’S A MACHO NACHO—Yield: 1 (12-by-18-inch) tray or equivalent

1 pound ground chorizo4-5 ounces corn tortilla chips6 ounces (about 2 cups) shredded Mexican cheese (choose one known for superior melting)1/2 cup diced red onion1 fresh jalapeño, sliced (use gloves; do not touch eyes after handling)1/4 cup torn fresh cilantro1/2 cup sliced green onions

Procedure:1. Preheat oven to 475 degrees, or preheat the broiler, with rack position about 7 inches from heat source.2. Cook chorizo in skillet over medium-high heat, stirring frequently. When done, drain thoroughly.3. Arrange chips in single layer on baking sheet or ovenproof platter.4. Sprinkle chips with half the cheese. Spoon meat over top, covering each chip with meat. 5. Sprinkle meat with remaining cheese, then red onion; dot with slices of jalapeño.6. Bake nachos 4-6 minutes, or broil, until cheese is melted and bubbly.7. Garnish with cilantro and green onions.

Nutrition data per serving: 225 calories (68 percent from fat), 17 grams total fat (6 grams saturated), 33 milligrams cholesterol, 8 grams carbohydrates, 10 grams protein, 519 milligrams sodium, 1 gram dietary fiber.

Adapted from “Macho Nachos” by Kate HeyhoeDUCKFAT VANILLA MILKSHAKE FOR A ‘BLACK SWAN’—Yield: About 2 milkshakes, or 12 shot glasses

CRÈME ANGLAISE3 1/4 cups half-and-half2 vanilla beans6 egg yolks5 tablespoons sugarPinch of salt

ASSEMBLY3 medium scoops vanilla ice cream (about 3/4 pint), softened until just melty at edgesBlack licorice sticks, dark cake sprinkles, whipped cream, cherry, for garnish, if desired

Procedure:1. For crème anglaise: Place half-and-half in small, heavy saucepan. With sharp paring knife, carefully split vanilla beans lengthwise; scrape seeds into cream, then add hulls. Set pan over medium heat and, stirring occasionally, bring cream to a bare simmer. Off heat, allow cream to infuse about 10 minutes.2. Meanwhile, whisk egg yolks, sugar and salt in medium-size, heavy, heat-proof bowl until light and frothy, about 2 minutes. Secure bowl in position by wrapping a damp kitchen towel around the base. Remove vanilla hulls from warm cream mixture. Whisking constantly, gradually pour cream mixture into yolk mixture until completely incorporated.3. Rinse, but don’t dry, the saucepan. Pour cream-and-egg mixture into pan, set it over medium-low heat and cook, stirring constantly, until mixture thickens and coats a wooden spoon so that it leaves a crisp-edged, clear trail when you draw your finger across the back of the spoon, about 12 minutes.4. Set fine-mesh sieve over medium bowl and strain custard into it. Cover with plastic wrap, pressing it right onto surface of custard and poking several holes with the tip of a paring knife for steam to escape. Allow custard to cool to lukewarm, then refrigerate until well-chilled, at least 4 hours and up to 4 days.5. To assemble: Place 1 cup chilled crème anglaise and ice cream in blender and pulse several times to begin breaking up ice cream. With motor off, use flexible spatula to mash mixture down onto blender blade. Continue pulsing, stopping and mashing until mixture is well-blended, thick and moving easily in blender jar, about 30 to 90 seconds. Pour into chilled glasses, garnish and serve at once.

Nutrition data per milkshake: 402 calories (57 percent from fat), 26 grams total fat (15 grams saturated), 239 milligrams cholesterol, 36 grams carbohydrates, 8 grams protein, 141 milligrams sodium, no dietary fiber.

Nutrition data per shot glass: 67 calories (57 percent from fat), 4 grams total fat (2 grams saturated), 40 milligrams cholesterol, 6 grams carbohydrates, 1 gram protein, 24 milligrams sodium, no dietary fiber.

Adapted from “Thoroughly Modern Milkshakes — 100 Classic and Contemporary Recipes” by Adam Ried

Cowboy Skewers with “True Grit” Polenta Cakes Photo by MCCLATCHY

“Inception” Quick Caffeinated Wings Photo by MCCLATCHY

Duckfat Vanilla Milkshake for a “Black Swan” Photo by MCCLATCHY