Oscar Party finger foods

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Sweet crab stuffed pickled peppers

1 jar with 15-20 mini sweet pickled peppers
1 small tub of fresh lump crab meat
2 ribs of tender celery from the center of the bunch
1 small bunch of cilantro
¼ cup mayonnaise

Mince the celery and cilantro and combine 5 oz crab meat, with just enough mayonnaise to lightly coat the meat.  Using a small paring knife cut the stem out of the pepper and remove all the seeds, rinse the pepper clean from the pickling liquid. Using a small spoon fill each pepper with the mixture and garnish with a cilantro leaf and celery leaf

Mini Rib eye and brisket burgers with aged cheddar and remoulade

1 large rib eye steak about 1.25-1.5 lbs – have butcher grind fresh on course grind
1 chunk of beef brisket about ½ to ¾ lbs. – have butcher grind the brisket on course grind
Kosher salt, cracked black pepper
½ lb chunk of the best aged cheddar cheese your willing to buy
2 Fresno chili’s
your families favorite pickles
mini buns

In a mixing bowl add the two kinds of beef season with salt and pepper and make small balls for the patties about 2 oz each. Grill to medium rare add the thick cut of cheddar cheese and allow to melt and let the beef cook to an internal temp of 130-135, pull off grill and allow to rest for about 2 minutes.  Smear the sauce on the bun and garnish the patty with a thin slice of the Fresno Chile (seeds removed for less heat) and a slice of pickle

For the Remoulade Sauce

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed

    Method:
    Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Smoked Salmon “Oscar”

1 package of smoked salmon
1 package of frozen puff pastry dough
1 package of crème fraiche
juice from one lemon
black pepper
1 small package of chives
1 small shallot skin removed finely minced
1 jar or tin of caviar

In a mixing bowl combine crème fraiche, and about 2 Tbs. minced shallots, with lemon juice and cracked black pepper

Defrost the puff pastry sheets and lay the dough on a floured hard surface that you can cut on. Using a pencil and thick piece of card board draw the silhouette of the Oscar award. Cut it out with scissors and wrap it in plastic wrap. Place the shape on the dough and use a paring knife to trim out the shape of the statue. Place the statue shapes on a cookie sheet and weigh down the sheet with another sheet to prevent the dough from puffing up to much. Bake as instructed on the package until golden brown and crusty. Spread the crust with the crème fraiche mixture and layer with smoked salmon. Use paring knife to rim off the edges to keep the shape of the statue. Garnish with caviar and minced chives