Recently in Action/Adventure Films Category

Film (with rating): Mission: Impossible--Ghost Protocol (PG-13)

Studio: Paramount

Summary: The IMF is shut down when it's implicated as international terrorist organization in the bombing of the Kremlin, causing Ethan Hunt and his team to go rogue to clear their organization's name and stop a nuclear war.

Review: I don't know how director Brad Bird did it, but this "Mission: Impossible" was just as good as--if not better than--the first three. I know people are a bit sick of the never-aging Tom Cruise (including yours truly), but this movie would not have been half as enjoyable without him in the lead.

What makes "Protocol" better than expected is that the energizing plot is driven by all of the actors, and not just Cruise. Simon Pegg, for example, is amazing as one of Hunt's team. I became a card-carrying member of his fan club when he was in "Shaun of the Dead," and his British humor was a welcome addition to "Protocol." Fans of "Lost" will get to be reunited with a series fave: Sawyer (aka Josh Holloway) finds his way to the big screen.

The action sequences are as hoped--fantastic and not overdone. The scene with Hunt crawling along the outside of Dubai's insanely tall Burj Khalifa  will honestly make your heart race.

The setting is also a highlight of "Protocol." From Russia to Dubai, the team travels the globe, giving viewers locations that are as interesting as some of the action scenes.  The sandstorm sequence is a perfect combination of the two: setting and action. It's not to be missed.

So on this holiday weekend, sit back, enjoy some insane action and, for extra fun, watch the first three "Mission Impossibles" to kick off the summer.

Extra highlight: "Impossible Missions" featurette

What to serve for dinner: Start off with a Dubai staple--falafel--followed by Svitanak, an authentic Russian recipe.

Falafel (www.mideastfood.about.com)

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

1 large onion, chopped

2 cloves of garlic, chopped

3 tablespoons of fresh parsley, chopped

1 teaspoon coriander

1 teaspoon cumin

2 tablespoons flour

Salt

Pepper

Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Serve hot, with a side of hummus.

Svtinak (www.ruscuisine.com/)

1 lb chicken fillet

3 oz cheese

2 tbsp mayonnaise

4 ea garlic cloves

1 ea egg

3 oz dried and finely ground bread-crumbs

4 tbsp butter

salt

Preheat oven to 350 degrees. Shred the cheese, add finely chopped garlic and stir in mayonnaise. Divide fillet into small and large pieces and salt them. Spread the filling on a large piece, put a small fillet piece in the centre and fold into half-moons with a little piece inside. Soak in the beaten egg and roll in dried and finely ground breadcrumbs. Fry until light brown in a pan with enough oil to cover the bottom and come partially up the sides just a bit. Then cook until soft and tender in the oven, about 20-30 minutes. Check at 15 minutes for readiness.

What to talk about over dinner: What was your favorite location? What was your favorite action scene? Was this your favorite "Mission: Impossible?" Why or why not? Why doesn't Tom Cruise age? Why was "Shaun of the Dead" so funny? What's your favorite Cruise flick? I'm going with "Risky Business" and "A Few Good Men." Oh, and "War of the Worlds." Least favorite? Mine is "Knight and Day." Didn't his character in "Tropic Thunder" steal the show? Who is going to see Cruise's new film, Rock of Ages? Breaking news: There's a "Top Gun 2" in the works! Can the Mav do it again? Do you believe that Cruise did most of the stunts himself in "Protocol?" Did you hear about the drinking game from this movie? Every time there's a close-up of Cruise where he gives that cocky grin, you drink. Just make sure you're not driving anywhere if you play this, because by the 45-minute mark, you're sure to be tanked.

Film (with rating): The Girl With the Dragon Tattoo (R)

Studio: Sony Pictures Home Entertainment

Summary: When a disgraced journalist (Daniel Craig) investigates the disappearance of a wealthy patriarch's niece from 40 years ago, he enlists the help of a pierced and tattooed computer hacker (Rooney Mara). Together, they uncover a lot more evil than they ever imagined.

Review: I arrived late to the Stieg Larsson book party. Many people told me to read "The Girl With the Dragon Tattoo," but I could not get past the initial few pages. Boring! Dry and oh so boring! I was told to persevere through the first 50 pages, and then "trust me, you won't be able to put it down." Well, 50 pages came and went, and the only reason I kept reading was because of my stubborn Irish ways. But around page 200, something clicked. And there I sat, enthralled and literally flipping the pages as quickly as I could, hungry for the next chapter. I tore through  the next two books in Larsson's trilogy with remarkable speed. I was hooked.

So when I first saw "Dragon Tattoo's" trailer, I knew I had to see the film, despite my usual reservations surrounding beloved books turned into Hollywood blockbusters. This time around, I was not disappointed in the least.

David Fincher's movie (which comes rather quickly on the heels of the Swedish film versions of all three books) was spot-on good. It cost a slick $90 million to produce, and while it may not have quadrupled that total in the box office, it is a mesmerizing, cinematic success. And "Tattoo" is perhaps one of the most amazingly cast movies I've ever seen. I'm putting this one up next to "Harry Potter" for casting success. Even by just watching the trailer, I could identify every character. Spot on.

But  not only did they look the part, these actors could deliver. Craig was fantastic as the brooding and bruised Mikael Blomkvist, but it was Mara's Lisbeth Salander who gets the most attention. I am not entirely sure she was selling an Oscar-worthy performance, but I am sure she did a fantastic job. In the books, Salander is an extremely complex and multi-faceted character. Mara did a great job trying to bring those nuances to the big screen.

Overall, the movie did not differ significantly from the book and even accomplished some fat-trimming, which made the story flow even better. My husband, who has not yet read the books, had no trouble keeping up with the rapid plot flow or story twists. So while I found it handy to have previous knowledge of the story, it is not necessary at all.

Extra highlight: Check out the "Characters" extra

What to serve for dinner: The film is set in Sweden, so cook up a plate of Swedish meatballs (foodnetwork.com).

2 slices fresh white bread

1/4 cup milk

3 tablespoons clarified butter, divided

1/2 cup finely chopped onion

A pinch plus 1 teaspoon kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream

Preheat oven to 200 degree. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight-sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve with boiled egg noodles and a side green salad.

What to talk about over dinner: What was different between the book and the movie? Which did you like more, book or movie? Who was your favorite character? What do you think of the casting? Which movie has the worst casting? How do you think the second book in the series will by shaped in Hollywood? What scene was the most difficult to watch? Did you figure out the ending? Were you rooting for Salander? What is your favorite book-turned-movie? Have you seen the Swedish film versions with  Noomi Rapace? Better than the American version? Who makes the better Salander? What would you do with Salander's computer skills?

Film (with rating): Harry Potter And the Deathly Hallows Pt. 2 (PG-13)

Studio: Warner Home Video

Summary: In this, the final adventure in the epic "Harry Potter" series, the  battle between good and evil, Harry Potter and Lord Voldemort, escalates into an all-out war.

Review: How can I even begin to review this? Part of me is remarkably saddened by this final chapter; I actually avoided seeing the movie in theaters. I didn't want the journey to end. Yes, I'd read all the books and enjoyed them immensely. I knew how the story wrapped up, and I loved it. Yet seeing the closing credits on this, the eighth movie in the franchise, proved to be depressing.

But another part of me is absolutely thrilled to watch every minute of "Deathly Hallows Pt. 2." It's just that well done, in every way, from the acting to the plot to the cinematography.

We watched the cast literally grow up this past decade or so. Daniel Radcliffe, Rupert Grint and Emma Watson have been at the helm as the title characters since they were just grade schoolers, barely bigger than their wands (and so cute I wanted to move to London just so my future children would speak with that adorable accent). And now, they're all grown up, gaining more and more talent with each passing film. The acting caliber and plot progression throughout all of the movies has never once stumbled, despite changes in the director's chair. Having entire--and fantastic--casts (save Dumbledore) remain the same throughout this long of a project is more proof that the "Harry Potter" series is something for the record books in more ways than one.

In "Deathly Hallows Pt. 2," we continue on with the second half of the seventh and final novel. And it does not disappoint in the least. All of the movies have stayed true to the book, and this one is no exception. The epic battle scene adds even more dimension than did my own imagination while reading J.K. Rowling's prose. To say the scene was massive is an understatement.

But don't think this movie is so filled with eye-popping special effects that everything else is sacrificed. No, on the contrary. Director David Yates made sure that there were quiet moments in "Deathly Hallows Pt. 2," the kind that move a film and the viewer. We not only experience the adrenaline-fueled action scenes, but we feel the emotion and angst of the characters we've grown to love. We see and feel the movie's plot, and like the characters, we're left different for it. Different, and better.

It seems strange to wax so poetically about a blockbuster movie (blockbuster, to the tune of $1.3 billion worldwide). But as any fan knows, "Harry Potter" is more than a film series. It spans the generations, it teaches us lessons, it shows us that sometimes fate is not just what is laid out before us but what we make of it. The "Boy Who Lived" taught us about friendship, believing in yourself, going up against the odds and knowing that being who you are is sometimes so much harder than just going with the group. A book that began as a labor of love for one British writer who wanted to pen a novel for children has now become a worldwide phenomena, transporting readers and viewers to a magical kingdom filled with fantasy, friendship and hope.

While it was with sadness that I watched the final scene in this final "Harry Potter" movie, it wasn't as traumatic as I feared. In fact, it was another life lesson at the hands of the boy wizard. Just like Neville said, trying to make sense of all the tragedy endured in this epic battle: "Those who die remain with us in our hearts." The "Harry Potter" series may not be "dead," exactly, but it is over, and it will always remain in viewers' hearts.

Extra Special: For a really monumental sendoff, begin a "Harry Potter" marathon, with all the films watched back-to-back. It may take you more than one weekend, but what a great way to really become one with the young wizards.  You'll be flying so high on Hogwarts fun, you'll bet someone hit you with a Wingardium Leviosa spell.

Extra highlight: "A Conversation with J.K. Rowling and Daniel Radcliffe" for a look into the two people who really are Harry Potter.

What to serve for dinner: You're in for a treat, my friends. A whole spread influenced by the magical world of Harry Potter.

BUTTERBEER (http://www.harrypotterrecipes.net/)

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

QUIDDITCH PLAYERS PIE  (http://www.smithbites.com/2011/07/movie-bites-quidditch-players-pie/)

Serves 4-6

    1 pound ground beef

    2 medium jalapeno peppers, ribs & seeds removed

    1 garlic clove, smashed, finely diced

    ½ cup diced onion

    ½ cup diced carrot

    ½ cup frozen peas

    1 packet IKEA Swedish Meatball Gravy mix

    2 cups real mashed potatoes to cover (good frozen or refrigerated mashed potatoes work here; and for the love of all that is good in this world, please don't substitute instant!)

    ½ cup shredded extra-sharp cheddar cheese

    smoked paprika for garnish

    In small saucepan, make Ikea gravy according to package directions; set aside. Brown the beef in a large cast iron skillet for about 5-7 minutes; when no longer pink, remove from heat, drain fat and set aside. On medium heat and using the same skillet, add jalapenos, garlic, onions and carrot; sauté about 5 minutes or until vegetables are softened.

    Stir in peas and warm - about 3 minutes. Add cooked beef and gravy; stir to combine.    Place ground beef mixture into greased individual cast iron skillets or casserole dish; cover with a layer of potatoes, top with cheese and sprinkle with smoked paprika.

    Bake in 350-degree oven for 15 minutes; move rack to broil position and broil for 2-3 minutes or until cheese gets golden brown. Remove from oven and let rest for about 10 minutes before serving

MRS. WEASLEY'S ROCK CAKES (http://thebaresthintofsweetness.blogspot.com/2007/08/mrs-weasleys-rock-cakes.html)

Makes 12 Large or 16 Medium Rock Cakes

4 cups  self-raising flour (or plain flour, plus 4 tsp baking powder)
1 cup (2 sticks) butter
1/2 tsp kosher salt
2 tsp pumpkin pie spice
1 cup granulated sugar
1 cup dried fruit (dried cranberries, currants, raisins or sultanas)
4 large eggs
1/2 cup milk
1/4 cup granulated sugar (for sprinkling)

Preheat the oven to 400F. Grease a large aluminum sheet. Sift the flour, salt and mixed spice together in a medium bowl. Cut the butter into small chunks and rub it into the flour until it has the consistency of large crumbs.

Stir in the sugar and dried fruit. Beat the egg and milk together. Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a large metal tablespoon, blend the mixtures together to form a rough dough. Try not to over mix; this causes the rock cakes to come out hard and tough. Just mix it enough until the flour is mixed in.

Using the spoon, dollop portions of dough onto the aluminum sheet. They will fall off the spoon in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 1 1/2 inches between the mounds as they will spread when baked. Sprinkle each mound with plenty of granulated sugar. This gives both good crunch and shine when baked.

Bake in the center of the oven for 15 minutes - smaller rock cakes will take about 12 minutes. Transfer to a wire rack immediately and let cool fully before eating. Best eaten within a couple of days.

What to talk about over dinner: What was your favorite "Harry Potter" movie? Book? Why? Least favorite? Why? Favorite character? What life lessons did this series teach you? How did the books appeal to both young and old alike? Why were they so successful? Why were the movies so successful? Has there ever been anything like this Harry Potter phenomenon before? What will come next? What's on the horizon for the stars of this movie? Will there ever be any more Potter news from Rowling? Will Daniel Radcliffe ever step away from Harry's shadow? How did they (Emma, Daniel and Rupert) become some of the world's biggest movie stars, and yet still remain "normal" and trouble-free? Lindsay Lohan, are you listening?

Film (with rating): Inception (PG-13)

Studio: Warner Bros. Home Entertainment

Summary: Dom Cobb (Leonardo DiCaprio)  is a skilled thief, best in the dangerous art of extraction: stealing valuable secrets from deep within the subconscious during the dream state. One last job could give him his life back, but only if he can accomplish the impossible--not to steal an idea, but to plant one.

Review: This film has been out for a bit, but it's getting another look now that it's up for the Best Picture Oscar at the 2011 Academy Awards. And a well-deserved nod it is. "Inception" is a true "thinking" film, a blend of thriller and thinker and sci-fi, all wrapped in an action-packed ride. It's about dreams, what they mean, how they can be manipulated. And it's so worth seeing. Or seeing again. And again.

DiCaprio is amazing as the thief-for-hire who can hijack dreams in order to get dark secrets. Since so much of this film's action sequence takes place during those dream states, the visuals are, pardon the pun, mind-bending. The cinematography is amazing, and director Christopher Nolan did not fail in his attempt to bring something unique to the box office this summer. Sure, it's a bit like "The Matrix" films, but unique enough so viewers don't feel a sense of copycat déjà vu.

This uber-complex movie is not a great flick to watch when your brain already aches from a 12-hour workday. Instead, check it out on a lazy Saturday afternoon, then watch it again later that night or on Sunday. "Inception" is a bit confusing, but in a good way, and repeat viewings are actually enjoyable and productive. As I said, this is a thinking film, but one that will leave you satisfied, not confused. For long.

Extra highlight: "The Inception of Inception" or, on Blu-Ray, try the "Extraction Mode" in-movie experience.

What to serve for dinner: According to a small study in the International Journal of Psychophysiology, spicy food can be one cause of really bizarre dreams. Combine that ingredient with DiCaprio's favorite food--pasta--and let's serve up some Spicy Baked Macaroni (Giada De Laurentiis/Foodnetwork.com).

    * Salt

    * 1 pound elbow macaroni pasta

    * 3 tablespoons extra-virgin olive oil

    * 1/2 pound assorted mushrooms, quartered

    * 1 onion, chopped

    * 2 cloves garlic, chopped

    * 1 (14.5-ounce) can diced tomatoes

    * 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid

    * 1/2 teaspoon red pepper flakes

    * 1/2 cups bread crumbs

    * 1/4 cup grated Parmesan, plus 1/3 cup

    * 1/4 cup Romano, plus 1/3 cup

    * 2 tablespoons butter, softened, plus 2 tablespoons

    * 12 ounces mozzarella cubed (about 2 cups)

    * 1/4 teaspoon freshly ground nutmeg

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the breadcrumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Film (with rating): Salt (PG-13)

Studio: Sony Pictures Home Entertainment

Summary: CIA officer Evelyn Salt (Angelina Jolie) will be tested in loyalty, strength and survival when she's accused of being a Russian spy. She goes on the run, using all of her skills as a covert operative, to elude capture.

Review: James Bond with big lips. Or "The Bourne Identity" with boobs. That about sums up "Salt." And that's not a bad thing at all. "Salt" is a high-speed, mega-intense action thriller that ramps up within the first 10 minutes of the film and does not slow down. It's not a "thinking" film in the slightest, but one where you can lose yourself in the roller coaster ride and enjoy the trip.

Jolie, while almost too beautiful and petite to play a kick-butt punching bag, is wonderfully cast as Salt. She takes her Lara Croft role and ramps it up, steroid style. It's nice to see her back on the screen as an action hero instead of in a dramatic tear-jerker. No, she won't win an Oscar nod for "Salt," but then again, that's not such a bad thing. Not surprisingly, it's been reported the film was originally written for a male lead (rumored to have been Tom Cruise). But Jolie's inclusion as the main character doesn't seem forced at all, but rather quite believable.

Sure, some of the action sequences, fight scenes and escapes are a bit steep on the believability scale, and the entire film and its characters are without a lot of depth; in fact, the whole Salt character is really empty and one-dimensional. But those facts don't ruin the film.

Remember, this is not a thought-provoking movie filled with characters who stick with us for life. It's an adreneline rush. Just hang on for the thrill ride, and enjoy the endorphines.

Extra highlight: "The Ultimate Action Hero." Or for Blu-ray, try the "Spy Cam: Picture in Picture Track."

What to serve for dinner: Let's go with a Russian dish, such as Russian salmon and potato salad with a side of Russian cabbage borscht  (www.allrecipes.com).

Russian Salmon

* 2 eggs

* 3 medium baking potatoes, peeled and cubed

* 1 tablespoon olive oil

* 1 large onion, chopped

* 1 (16 ounce) can salmon, drained

* 1 cup mayonnaise, or as needed

* 1 tablespoon chopped fresh parsley, for garnish

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside. Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.

Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for one hour before serving.

Borscht

* 1 1/2 cups thinly sliced potatoes

    * 1 cup thinly sliced beets

    * 4 cups vegetable stock or water

    * 2 tablespoons butter

    * 1 1/2 cups chopped onions

    * 1 teaspoon caraway seed (optional)

    * 2 teaspoons salt

    * 1 celery stalk, chopped

    * 1 large carrot, sliced

    * 3 cups coarsely chopped red cabbage

    * black pepper to taste

    * 1/4 teaspoon fresh dill weed

    * 1 tablespoon cider vinegar

    * 1 tablespoon honey

    * 1 cup tomato puree

    * sour cream, for topping

    * chopped tomatoes, for garnish

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed and chopped fresh tomatoes.

What to talk about over dinner: Do you think "Salt" would have been a better film with a man in the lead role? Why or why not? Do you like Angelina Jolie better as a dramatic actress or an action hero? Are there other female stars who could have played this role in "Salt?" Who? Do you think it's hypocritical of Jolie to be all about peace and humanitarianism in her real life, but play violent characters on screen? What challenges do people face when they adopt overseas? Are there too many "thinking" films these days, too many remakes or too many blow-up-and-beat-up actioners? Why was the box office down in 2010? What was your favorite action scene? What country do you think Brangelina will choose for their next adoption?

Film (with rating): Robin Hood (PG-13)

Studio: Universal Studios Home Entertainment

Summary: A unique retelling of the classic tale of Robin Hood (Russell Crowe), an expert archer who tries to save the corrupted town of Nottingham from the clutches of a despotic sheriff.

Review: First off, this is not the "Robin Hood" of your youth, nor is it for today's youth. That's not to say it's good or bad. Just different than what some might believe they're in store for.

Many reviewers have been peeved that director Ridley Scott's "Robin Hood" is not a modern version of the Errol Flynn classic, nor is it historically accurate. Then others gripe that all the "fun and fantasy" has been ripped from a classic fable and replaced with the dark reality of 12^th century England. But let's step back here. This is Scott and Crowe, teaming up one again. Think of "Gladiator:" Was that fleshed from the history books? Probably not. Same with "Robin Hood." It was not created to be viewed as a documentary or a glorified version of history.

When judged on its own, the film is not bad. Don't try to make it a documentary or a "Gladiator Part 2," or else you will be disappointed. Scott successfully took lots of creative license in his latest movie, mixing his own vision in with historical truths and Hollywood style.  See it for the amazingly strong cast (which also includes a superb Cate Blanchett, once again shining in a period piece) and the beautiful yet brooding cinematography.

It also appears this movie is a prequel to other films, which will most likely detail the more well-known legend of Robin Hood. That explains some of the deviations from the Robin Hood lore we've all grown up hearing.

Crowe displayed his acting prowess once again, but in this role, he unfortunately seemed a bit understated.

If you're looking for a dark, mysterious action film with flavors of a classic legend, "Robin Hood" will work for you. If you want a swashbuckling tale with Friar Tuck, Merry Men and lovely and docile Marion, then rent the Flynn version. This one will not please you. For me, I enjoyed it. I went in knowing I was getting a dark period-type piece with lots of action, brooding and atmosphere. I didn't really care about those Merry Men whatsoever.

Extra highlight: "Rise and Rise Again: Making Ridley Scott's 'Robin Hood'"

What to serve for dinner: Rather than dine on 12^th century food, let's dish up a few menu items famous at the Robin Hood British pub in Sherman Oaks. Whip up some steak and kidney pie (southernfood.about.com) with a side of Scotch eggs (allrecipes.com) and the best English beer you can find.

Steak and Kidney Pie

* Pastry for 1-crust pie

    * 1 beef kidney

    * 2 lbs. round steak, cubed

    * 2 tablespoons oil, drippings, or shortening

    * 2 cups chopped onions

    * 2 tsp. salt

    * 1/4 tsp. pepper

    * 1/2 tsp. dried thyme

    * 1 bay leaf

    * 2 tsp. Worcestershire sauce

    * 2 cups water

    * 4 cups diced raw potatoes

    * 6 Tbs. flour

Cover beef kidney with lightly salted water, cover and refrigerate overnight. Drain; cut out tubes and white membrane with scissors. Dice meat. Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. Simmer until meat is almost tender, about 1 hour.

Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3-quart casserole.

Roll out pastry slightly larger than top of casserole. Place over meat mixture and trim to overhang 1". Fold under and flute against inside edge of casserole. Cut several steam vents in center. Bake at 425 degrees until lightly browned, about 30 minutes. Serves 8.

NOTE: You can use the milder-flavored lamb kidney instead of the beef, if available. You can skip the soaking.

Scotch Eggs

    * 1 quart oil for frying

    * 4 eggs

    * 2 pounds pork sausage

    * 4 cups dried bread crumbs, seasoned

    * 1 cup all-purpose flour

    * 4 eggs, beaten

Preheat oven to 350 degrees. Heat oil in deep-fryer to 375 degrees. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly. Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes. Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.

What to talk about over dinner: Compare this to more traditional tellings of the legend. Did you like it or not? Why? Would you have preferred a more "merry" telling of the tale? Do you think Crowe did a good job? What did you think about Blanchett's Marion? What is your favorite Crowe movie? How many pairings have Crowe and Scott done? What was the best? What do you want to see Crowe do next? Do you think this is a prequel to a more traditional retelling of the Robin Hood legend? Or do you think Scott just tagged on the Robin Hood name to attract viewers to his brooding, dark actioner? What is your favorite period piece about this time in English history? Has Crowe finally shed his bad boy personal image?

Studio: Warner Home Video

Summary: In this remake of the 1981 original, a war rages between men, kings and gods. Perseus ("Avatar's" Sam Worthington) is born of a god but raised as a man, and he's the only one who may be able to defeat Hades (Ralph Fiennes) before he can seize power from Zeus (Liam Neeson) and unleash hell on Earth.

Review: Kraken. Kraken. Kraken Kraken Kraken. It's just so fun to say. Unfortunately, not too much else in this movie is fun. Things are just too big, too shallow and too chaotic to really succeed. On the plus side, "Clash" does improve a bit on the 1981 original because it goes deeper into Greek mythology. It's interesting to see the focus shift more to Perseus' story and the whole "office politics" deal on Mount Olympus. The CGI effects are a bit overdone and oft-times too much for even the big screen, but overall, they do help move the movie forward at times. But that's about it in the plus column. "Clash" suffers from Too Much Syndrome; director Louis Leterrier makes everything too large, too overdone, too loud. 

Even the (over)acting suffers; Fiennes appears to be channeling Lord Voldemort in every single scene, and Neeson looks like a long-haired Liberace trying to do Shakespeare. In fact, all the characters are one-dimensional and often without chemistry. Too much emphasis is placed on the big visuals in "Clash" and not enough in the dialog or plot development. But then again, it's hard to believe anyone would rent this DVD with expectations of seeing a well-rounded, character-driven story. All in all, "Clash" isn't a total waste of time. But don't expect a whole lot of substance or improvement on the not-so-awesome original.

Extra highlight: Deleted scenes on the original/single disc version; alternate ending on the Blue-ray one.

What to serve for dinner: I'm feeling punchy and "cracking" myself up, so let's serve up an entire meal with "Krack," I mean "crack," in the name: Crack Dip (ehow.com), Cracked Dungeness Crab On Ice (ifood.tv) and Momofuku's Crack Pie for dessert (latimes.com).

Crack Dip

One 8-oz package of cream cheese

1/4 to 1/2 cup of blue cheese or ranch dressing

1/2 cup hot wing sauce

1 cup shredded sharp cheddar cheese

2 cups cooked shredded chicken breasts

Two minced green onions

Heat oven to 400-degrees. Mix softened cream cheese with all ingredients, except shredded cheese, in the baking dish (no need to grease the pan). Then, after all the ingredients are mixed together, mix in HALF the shredded cheese. Place mixture in oven, uncovered, and bake for 15 minutes. After 15 minutes, top the dip with the remaining cheddar cheese and put back into oven for 5 minutes or until cheese is golden. Serve with chips.

Cracked Dungeness Crab On Ice

Purchase cooked crab or cook live crab as follows:

Bring a large kettle of lightly salted water to a boil. Grasp live crab from rear, firmly holding back legs. Drop crab, head first, into boiling water. Reduce heat. Cover and simmer 12 to 20 minutes. Time depends on size of crab. Crab will turn red when done.

Drain; set aside until cool enough to handle. Clean and crack crab. Place cracked crab on a large platter. Cover; refrigerate at least 2 hours. Mix together 1 cup mayonnaise, 2 teaspoons curry powder, 1/4 teaspoon Worcestershire sauce, and few drops bottled hot pepper sauce. Use for dipping crab. Place cracked ice in a large deep tray or serving bowl.Arrange chilled cracked crab on ice. Provide lobster pincers or nutcrackers and small forks or picks to help pick crab from shells.

Momofuku's Crack Pie

Cookie for crust:

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

Heat the oven to 375 degrees. In a medium bowl, sift together the flour, baking powder, baking soda and salt.  In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.  Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust:

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling:

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

Heat the oven to 350 degrees. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air. Divide the filling evenly between the 2 prepared pie shells. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

What to talk about over dinner: What's the film's biggest flaw? Best part? Compare it to the 1981 original: better, or worse? What about the actors--could others have done a better job? Why is it so fun to say "Kracken?" What is your favorite remake? Do you like it when today's directors do an honest remake of a previous film, or is it better when things get modernized and modified? Looks like there may be a "Clash 2." Thoughts on that? What is your favorite Greek myth? Any thoughts on the new and last "Harry Potter" films coming up soon?

Film (with rating): Tooth Fairy (PG)
 

Studio: Twentieth Century Fox Home Entertainment

Summary: Derek Thompson (Dwayne "The Rock" Johnson) is a hard-charging minor league hockey player whose "Tooth Fairy" nickname comes from his ability to knock out other players' teeth. When his dream-crushing attitude gets out of control, he is ordered to one week's hard labor as the real Tooth Fairy. Will he eventually adapt to his new position and see the error of his ways?

Review: This movie received some pretty miserable reviews. Some reviewers did make good points about the film's shortcomings (could Billy Crystal's cameo be any less funny?), but overall, this is a movie about the Tooth Fairy--what were viewers expecting? Director Michael Lembeck didn't set out to craft a film about Nelson Mandela or curing a rare genetic disorder. He made a slightly campy, often corny family film that is mild enough and enjoyable enough for the whole family to view together.

Make no mistake: without The Rock, this film would be unwatchable. Johnson is once again great in this family-focused fare, and his self-depreciating humor saves the day more than once. Besides, his awe-inspiring size paired up with fairy wings and a tutu is just absurd enough to be funny.

Obviously, kids will have a blast laughing at the high-jinx (and the tutu), but don't be so sure you won't be giggling at some of the film's silliness as well. So overlook the tired clichés and puns ("Charles Darwing"), and just enjoy the film for what it is and nothing more: a harmless, humorous flick you can watch with all the kids and forget about more pressing matters for 102 minutes.

Extra highlight: Flights, Tights and Fairy FX - How The Magic Was Brought To Life

What to serve for dinner: Let's make the Tooth Fairy angry and serve up a bunch of plaque-inducing goodies: starch-laden spaghetti with stain-creating marinara sauce, followed up with a version of The Rock's favorite snack, donuts a la mode.

Marinara Sauce (Giada De Laurentiis, Food.com)

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Serve over spaghetti noodles, cooked according to package directions.

Donuts (Cooks.com)

1/3 c. sugar

1/2 c. milk

1 egg

2 tbsp. melted shortening

1 1/2 c. sifted flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c. seedless raisins

Vegetable shortening for frying

Blend together 1/3 cup sugar, milk, egg and melted shortening. Sift together flour, baking powder and salt; add to liquid mixture and stir lightly. Mix in raisins. Drop by heaping teaspoonfuls into shortening heated to 365 degrees. Fry 2-3 minutes or until golden brown. Drain on paper towels. In a bag, mix 1/4 cup sugar and 3/4 teaspoon nutmeg or cinnamon. Shake warm donuts in bag to coat. Serve in a bowl with a scoop--or two or three--of vanilla bean ice cream. The real stuff, not the fat-free variety.

If you're feeling really naughty, have seconds with dessert and don't even floss before bed tonight either.

What to talk about over dinner: What are your first memories of the Tooth Fairy? How much did you get for your lost teeth? When did you lose your first tooth? How has The Rock gone from more physical action-hero roles to a family-flick guy? Is he better in this genre? Why? How could this movie be better? Did you cringe or laugh at the puns? What did you think of Julie Andrews' role? Do you know anyone who may need to be taught a lesson about life? Are you afraid of the dentist? Do you floss? No really, do you? What's your favorite brand of toothpaste