Oscar-worthy recipes for this Sunday

The 84th Academy Awards take place this Sunday at the Kodak Theater in Hollywood, and are said to have a more comfortable feeling about them compared to award shows of the past. With a nine-time returning host (Billy Crystal) and a frontrunner film that is predicted to take home gold (“The Artist”), you can sit back and relax this year, and instead enjoy some comfort food at home.

Pre-Show Cocktail – The Artist’s Silent Night Martini
Ingredients:

·         1 ounce of tequila

·         1 ounce of blue Curacao

·         1 ounce of Triple Sec

·         1 ounce of pineapple juice

·         1 lime, cut in half             

Mix all ingredients, plus squeeze of ½ of fresh lime in a shake. Pour over ice and serve with a slice of lime rolled over rim of glass.

A Red Carpet Appetizer – Moneyball’s Beer-Sauced  Meatballs
Ingredients:

·         1 egg, beaten

·         1 c up of tomato sauce

·         1 up of soft bread crumbs

·         1 pound of ground beef, pork, turkey, or veggie meat

·         1 medium onion, sliced

·         2 tablespoon of oil

·         1/2 cup of beer

·         1/2 teaspoon of dried oregano

Combine eggs, 1/4 cup of sauce, bread crumbs, and meat in a large bowl. Mix well and Shape into small balls (about 36). In a skillet, cook onions in oil until soft. Remove onions and save. Add meatballs to skillet; cook until browned, drain off fat. Combine remaining sauce, beer, and oregano. Add to skillet with onions, bring to a boil. Reduce heat and simmer for 15-20 minutes.

Showtime Entrée – The Descendent’s Grilled Ahi with Mango Salsa
Ingredients:

·         4 Ahi (tuna) steaks, 8 ounces each and 1-1/2 inches thick

·         2 tablespoons of vegetable oil

Salsa ingredients:

·         1 mango, peeled, pitted and roughly chopped

·         1 small red bell pepper, seeded and sliced into short, thin slices

·         1 small red onion, sliced into long, thin slices

·         1/4 cup of chopped fresh cilantro

·         1 medium clove garlic, minced

·         1 fresh chile, finely chopped

·         1/4 cup of pineapple juice

·         6 tablespoons of fresh lime juice

·         Salt and pepper to taste

Combine salsa ingredients in a large bowl, mix together till coated with juices, and refrigerate. Rub tuna with oil and sprinkle with salt and pepper to taste. For medium-rare tuna, grill over medium hot fire about 3 minutes each side (well-done around 5 minutes). Serve tuna with mango salsa.

After-Party Dessert – Midnight in Paris’ Chocolate Eclairs

·         1/2 cup of butter

·         1 cup of water

·         1 cup of all-purpose flour

·         1/4 teaspoon of salt

·         4 eggs

·         1 (5 ounce) package of instant vanilla pudding mix

·         2 1/2 cups of cold milk

·         1 cup of heavy cream

·         1/4 cup of confectioners' sugar

·         1 teaspoon of vanilla extract

·         2 (1 ounce) squares semisweet chocolate

·         2 tablespoons of butter

·         1 cup of confectioners' sugar

·         1 teaspoon of vanilla extract

·         3 tablespoons hot water

Preheat oven to 450 degrees F, and grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup of water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a large tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.