“Oscars Best Picture Hors D’oeuvres” Menu

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“Oscars Best Picture Hors D’oeuvres” menu shopping list

“Bridge of Spies” Cumin Scented Moroccan Kebobs with Minted Yogurt

• 2 pounds/1 kilogram extra lean ground beef
• 1 medium yellow Spanish onion, quartered
• 4 tablespoons each fresh coriander and flat-leaf parsley, most of the bottom stalks discarded
• 2 or 3 sprigs of mint, leaves only
• 1 teaspoon each ground cumin and paprika
• ½ teaspoon ground allspice
• ½ teaspoon dried red chili peppers
• Sea salt, to taste (your call)
• Small skewers

Minted Yogurt:

• 2 cups plain yogurt
• 1/4 cup packed fresh mint leaves, chopped
• 1/8 cup parsley, finely chopped
• Juice of ½ lemon
• Salt and cayenne pepper to taste

“Spotlight” Phyllo Baked Brie with Maple Syrup

• 1/2 pound frozen phyllo dough, (about 10 sheets) thawed
• 1/2 pound wheel Brie cheese
• 1 tablespoon maple syrup (if you can find a nice amber grade then great, if not, that’s fine with us)
• 1 tablespoon brown sugar
• 1 tablespoon slivered almonds
• 1/2 cup butter, melted

“Creed” Simply The Best Crab Dip with Warm Crostini

• 1 tablespoon butter
• ½ cup yellow Spanish onion, finely chopped
• 2 cloves garlic, finely chopped
• ¼ cup rum (pick your favourite)
• Grated zest of 1/2 lime
• Juice of 1/2 lime
• ¼ teaspoon Tabasco sauce
• 1 cup/8 ounces cream cheese
• 1/3 cup mayonnaise
• ½ cup/4 ounces crab meat, well-drained (1 small tin)
• Salt to taste
• Paprika for garnish

“The Hateful Eight” Italian-inspired Roasted Asparagus Bundles Wrapped in Prosciutto

• 1 lb (about 20 stalks) of asparagus spears
• 6-8 paper-thin slices of prosciutto
• 1 tablespoon extra virgin olive oil
• Freshly ground pepper
• ½ cup freshly grated Reggiano Parmesan
• Shaved Reggiano Parmesan
• 1 lemon, quartered

“Inside Out” Spanish Patatas Bravas Crisp Spiced Potatoes

• 3 tablespoons of extra virgin olive oil
• 2 tablespoons minced onion
• 2 cloves garlic, minced
• 1½ tablespoons Spanish Smoked paprika (or ‘regular’ paprika is fine too)
• ¼ teaspoon Tabasco Sauce
• ¼ teaspoon ground thyme
• ¼ cup tomato sauce (or Ketchup if you prefer, your call)
• ½ cup mayonnaise
• Sea Salt & freshly ground black pepper
• 4 large Russet potatoes, peeled, & cut to 1” cubes
• 1 cup extra virgin olive oil, for frying
• ¼ cup tomato sauce to drizzle on top