By Kristina Vanni, Food & Recipes Contributor
This year you can eat and drink just like the stars, but in the comfort of your own living room! Here you have all the tools to throw an Oscar bash of your very own. First of all, you have to spice things up with a small wager. You and your guests can fill out Oscar ballots with your predictions and even play Oscar Bingo! Download the official forms here: Oscar Ballots and Oscar Bingo
Next step -- snacks! I met up with the legendary Wolfgang Puck himself and he was nice enough to share some of his culinary wisdom with Better Recipes. Here is his advice on how to throw a Hollywood A-list party in the comfort of your own home.
Wolfgang Puck’s Oscar Night Mini Kobe Burgers with Remoulade
Makes 12
3/4 pound prime ground beef, such as Kobe
pinch of kosher salt
freshly ground black pepper
4 tbsp extra-virgin olive oil
12 small slices cheddar cheese
12 mini sesame brioche buns
arugula leaves
6 cherry tomatoes, sliced
3 cornichons, sliced (these are artsy-fartsy baby gherkin pickles)
For the remoulade:
3/4 c Thousand Island dressing
2 tbsp bottled BBQ sauce
diced red onion to taste
To make the burgers:
Prepare remoulade by mixing dressing, BBQ sauce, and red onion in bowl. Set aside.
Preheat grill or grill pan. Combine beef, salt, and pepper with your hands. Pinch off small amount and roll in palm to make 12 meatballs. Flatten the top slightly, place burgers on a plate. Drizzle burgers with oil, season both sides with more salt and pepper. Place burgers on hot grill, cook for 3 minutes, then flip.
Place cheese slices on burgers, allowing them to melt. Place buns on grill to toast slightly on both sides, about 2 minutes total.
Assemble burgers by spooning remoulade onto bottom bun. Place burger (cheese-side up) on top, followed by arugula leaf, slice of tomato, slice of cornichon, and top bun.
Finally, it’s time for some drinks! You can also enjoy the same concoction they will be serving at the after party. Moet & Chandon is the official champagne of the Oscars and this “Silver Screen Punch” was created to serve everyone at the big show.
Moet’s Silver Screen Punch
1 (6 ounce) can pink lemonade concentrate, partially thawed
8 ounces pineapple juice
1 cup frozen strawberries
1/2 teaspoon grated ginger
1 cup vodka
1 bottle Moët & Chandon
1 pineapple, cut into rings and frozen
In a blender, combine pink lemonade concentrate, pineapple juice, strawberries, and ginger. Blend until smooth. Pour into a punch bowl. Add vodka and stir to combine. Just before serving, pour in Moet. Add frozen pineapple rings.
Watch as Katie Lee shows us how it is done! She has some tips of her own for throwing a great party.
Catering the party of the year is no easy task! Check out what it takes to make the celebration go off without a hitch:
• 1500 Guests
• 900 Staff
• 250 Culinary Staff
• 10,000 Pieces of Cutlery
• 1200 Bottles of Moët & Chandon Champagne
• 3 Musical Acts Performing on 2 Stages
• Cocktail waitress dresses, waiter uniforms, and 3 different entertainment ensemble costumes = 350 specialty costumes in total designed for the Ball
5000 Wood Fired Oscar Shaped Flat Bread
2000 Miso Cones
200 pounds Yellowtail
150 pounds Albacore
1200 Kumamoto Oysters
100 pounds Black Farm Raised Mussels
150 pounds Farm Raised Littleneck Clams
7200 Individual Shrimp
200 pounds Sticky Rice
25 gallons Housemade Cocktail Sauce
1000 Stone Crab Claws
20 gallons Spicy Mustard
1000 Spiny Lobsters
1500 Mini Burger Buns
600 Pizza Shells
500 pounds Smoked Salmon
1600 Whole Dover Sole
10 pounds Winter Black Truffles
300 Blood Oranges
300 Cara Cara Oranges
5000 Asparagus
500 pounds Heirloom Beets
500 pounds Haricot Vert
300 pounds Arborio Rice
50,000 Organic Heirloom Baby Vegetables
30 cases Frisee
4800 Cage Free Eggs
10 flats Pudwill Farms Blackberries
10 flats Pudwill Farms Golden Raspberries
10 flats Chino Farms Mara des Bois
100 pounds Valrhona Ivoire
100 quarts Heavy Cream
100 quarts Milk
120 pounds Organic Sugar
15 pounds Edible Gold Dust
4000 Mini Chocolate Oscars
Reposted by Better Recipes The Daily Dish by Kristina Vanni, the 2009 National Restaurant Association Restaurant, Hotel-Motel Show's Hot Chef Challenge winner
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