Oscar Party Pizzette, Stuffed Mushroom, and Blood Orange Mimosa!

Oscar season is upon us. We have received all of the screeners in the mail, and have our personal favorites. It is a fun time of year, when you can cuddle up with your loved one and watch a good movie. This year to celebrate the Oscars we are going over to our very good friends’ Jackson and Yasmine to eat some wonderful food, drink some dranks, and watch some glorious fashion and award giving. Mikey and I were thinking what do we enjoy the most with movie watching, and we thought pizza! So we have made you a really simply pizza crostini, or a pizzette you could say. Though the first thing to our mind isn’t stuffed mushrooms, to Hell with that, it should be! So we have also made a fabulous tarragon goat cheesed stuffed mushrooms.

Predict those awards, critique the fashion, and stuff your face with pizza on the couch!! Not to mention the wonderful blood orange champagne cocktail.

*Chiffonade= cutting herbs or greens in to long thin strips by either layering or rolling up the greens.

Ingredients: serves 12-15

Pizzette:
1 Baguette
½ cup tomato puree
2 Tablespoons tomato paste
1 pinch garlic salt
2 balls buffalo mozzarella
5 basil leaves

Stuffed Mushrooms:
15 cremini mushrooms
¼ cup goat cheese
2 sprigs tarragon
1 Tablespoon olive oil

Blood Orange Mimosa:
Champagne
Blood orange

Maybe you should make this cocktail while you prepare the food, because it is very refreshing and a simple twist on a mimosa. Simply squeeze the juice of a blood orange into a glass and top off with champagne, and then garnish with a blood orange slice. So sleek!

The first thing you should do is prep all of your ingredients and preheat the oven to 350 degrees. Slice the baguette on a diagonal slice so the bread is about a ¼” thick, set aside. Next slice all the mozzarella about the same thickness, set aside. Next roll up your basil leaves tightly, and using a sharp knife chiffonade all the basil, set aside.

To make the sauce simply mix the past, puree, and garlic salt together.

Now we assemble the pizzettes. Cover the bread in the tomato sauce, then lay down some mozzarella, and top it off with basil. Lay the pizzettes out on a baking sheet leaving room for the mushrooms.

In order to make the mushrooms, pull the stems out, and if need be use a paring knife to cut the rest of the stem out. Put the mushrooms in a bowl, and coat them with the olive oil. Chop up the tarragon and in a separate small bowl mix together the tarragon and goat cheese. Fill the mushrooms with the cheese mix until overflowing a bit. Place on the baking sheet.

Put the baking sheet in the oven and bake for 10 minutes, pull out and remove the pizzettes, and then put the baking sheet back in the oven and bake for another 5 minutes.

Now enjoy your delicious Oscar food! Hurray!

Jumbo Tarragon Shrimp Roll with an Orange Mayo

Not all of us can afford lobster for lobster rolls, and let’s face it when you are feeding a bunch of mouths and you have had a couple of cocktails at a BBQ no one will know the difference. We give you the shrimp roll! Tadah! This roll is very simple, we combined grilled shrimp, mayonnaise, tarragon, green and purple cabbage, and bread. What truly makes this roll unique however is the orange mayonnaise we made to bring a touch of brightness to your palette, and create that fresh summer taste.

Mayonnaise:

1 whole egg
1 egg yolk
1 cup vegetable oil
1 juicing orange
1/2 Tsp Salt
1 Tsp. white wine vinegar

Shrimp Roll: (makes 4 rolls)

4 Rolls- we prefer sourdough or kaiser
2 Lbs. of  jumbo deveined and peeled shrimp
2 twigs fresh tarragon
1/4 cup orange mayonnaise
1/2 a green cabbage
1/2 purple cabbage
1 lemon

To make the mayo, mix one egg,  juice from one orange, and vinegar, and pour into a blender. Most all blenders have an area on the lid where you can pour stuff in while you are blending. While blending everything on a low speed, slowly add the oil, and salt until the mixture starts to thicken. Next add your egg yolk, and continue to blend. If the mixture doesn’t thicken to a normal mayo consistency add another yolk and oil until it reaches desired thickness. Pour out and refrigerate for about an hour to let set, and you are ready to use!

For the shrimp roll; cut your bread so that there is about an inch left where it is still attached, so you can fill the bread with goodies. Now chop into thin slivers all of your cabbage and mix together. The purple will add a nice color that everyone will appreciate.

Butterfly your shrimp and season with salt, pepper, and tarragon (for tarragon chop 2/3 or the tarragon leaving the rest to the side). Grill the shrimp until it is completely opaque and a beautiful orange. Mix your shrimp in with the orange mayonnaise and get ready to eat it.

Now all we need to do is assemble everything. Spread some mayo on the bread. Lay some cabbage down, now stuff your shrimp into the roll. Sprinkle the left over tarragon on top, and top off with some more cabbage and if needed a squeeze of some lemon. Enjoy! There is no way you will be disappointed!