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Oscars: How To Throw The Perfect Fiesta Style Viewing Party

Fri, February 28, 2014 3:15pm EDT by Chloe Melas Add first Comment

The 86th Academy Awards airs live from the Dolby Theater in LA on Mar. 2, and if you’ll be throwing a party with your friends, we’ve got the perfect recipes from Top Chef star, Sam Talbot!

Crack open a bottle of Thorny Rose wine, because it’s time to celebrate the best movies of the past year! But whether you’re sitting on your coach in your pjs, or hosting a party, you’ve got to take Sam Talbot‘s advice.

Oscars — How To Throw The Perfect Fiesta Style Viewing Party

This chef has got you covered with the delicious guacamole with feta cheese dish that is the ultimate appetizer!

Guacamole with Feta Cheese and Almonds
Serves: 8
Paired with Thorny Rose Cabernet Sauvignon

½ cup sliced almonds, toasted in the oven
4 Hass avocados
Grated zest and juice of 3 lemons
6 to 8 dashes of hot sauce
1 small red onion, diced
1/3 cup feta cheese
2 medium vine-ripened tomatoes, seeded and diced
2 tablespoons Roasted Garlic Oil
Salt and freshly ground black pepper

In a food processor, process the almonds until coarsely ground.

Halve the avocadoes, pit, and scoop the flesh into a medium bowl. Add the lemon zest and juice, hot sauve, onion, feta, and ground almonds. Mix until well combined, mashing the avocado with the back of a spoon. Fold in the tomatoes and oil. Transfer to a serving dish and season to taste with salt and pepper.

Fish Tacos with Tomato Salsa and Citrus Crema
Serves: 8
Paired with Thorny Rose Chardonnay

2 tablespoons unsalted butter, cut into small pieces
¼ cup olive oil, plus more for brushing the tortillas
2 pounds skinless, cod, snapper, or mahi-mahi fillets
½ cup loosely packed chopped flat-leaf parsley
½ cup chopped fresh cilantro
4 garlic cloves, shopped
¼ cup Thorny Rose Chardonnay
Salt and freshly ground black pepper
16 flour tortillas (6 inch)
1 cup Tomato Salsa (see below)
½ large head green cabbage, thinly sliced
½ cup Citrus Crème (see below)
1 Hass avocado, pitted, peeled, and thinly sliced
2 limes, cut into 4 wedges each

Preheat the oven to 350 degrees. Place the butter and ¼ cup oil on a rimmed baking sheet and place it in the oven to melt the butter. Whent the butter is melted, arrange the fish filets on the baking sheet and sprinkle with parsely, cilantro, and garlic. Pour the Thorny Rose Chardonnay around the filets and season generously with salt and pepper.

Bake the fish until it flakes easily with a fork, 10 to 12 minutes. Break the fish into 1 inch chunks and set aside.

Heat a grill pan over high heat. Place the tortillas in the pan, one at a time, and cook until they are hot and marked with grill lines, 15 to 30 seconds. Brush the hot tortillas with a little oil and sprinkly with a little salt and pepper.

To assemble the tacos, spoon 2 table spoons of salsa, a few fish chunks, and some of the cabbage onto each tortilla. Drizzle 1 tablesppon of the crema over each serving and top with 2 or 3 avocado slices. Season to taste with salt and pepper and serve with a lim wedge.

Citrus Crema

1 lemon
1 lime
1 orange
½ cup 2% plain organic Greek yogurt
1/3 cup sour cream
Salt and freshly gound black pepper

Use a Microplane zester to zest the lemon, lime, and about half the orange. Place the zests in a small bowl and stir in the yogurt and sour cream.

Juice all of the fruits into another small bowl. Measure out ¼ of their combined juice (save the rest for another use) and add to the yogurt-sour cream mixture. Stir to combine and season to taste with salt and pepper. The crema can be refrigerated, covered, for up to 2 days.

HollywoodLifers, what are you doing for the Oscars this year?

— Chloe Melas

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