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

‘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

Wait, there’s more! See additional recipes in The Gazette!

While you are concocting your favorite dish to go with your favorite picks, play our Award Show Picks contest and win $100!

Cowboy Skewers with ‘True Grit’ Polenta Cakes Photo by McClatchy