Sunday is Oscar Night and Hollywood will roll out the red carpet for the little gold man and all the big stars in town. Join in on Hollywood’s celebration and serve a Red Carpet worthy dinner in your home. We’re sharing a simple but special menu with recipes for the coolest cocktail and star-studded bites to make you feel like a star for the night. You can eat everything with your hands (no fork or knife necessary) so it’s a perfect, glammed-up TV dinner!
It’s easy, now all you need is a comfortable viewing area to enjoy the meal – the entertainment is free!
Shrimp Shot Appetizer
Vegetable Quesadillas and below Red Velvet Cupcakes
CALIFORNIA MARGARITA – Makes 2 cocktails.
- 2 oz. simple syrup
- 2 oz. fresh lime juice
- 3 oz. tequila (we recommend Silver Tequila for the freshest Margarita)
- 2 oz. orange juice
- Mix in cocktail shaker over ice. Pour into glasses and garnish with a lime wheel and orange twist.
- 1 large cocktail shrimp – cooked
- 1 jar/bottle cocktail sauce
- garnish – lime wedge & sprig of cilantro
- Place 1 tsp. cocktail sauce in bottom of martini or shot glass. Place shrimp, tail end up, in glass atop sauce. Garnish with cilantro and lime wedge. (serves 1)
- olive oil
- 4 medium zucchini – 1/4” slices, quartered
- 1 medium onion, chopped
- 2 garlic cloves, minced
- kosher salt
- cracked pepper
- 2 pinches cumin
- 4 medium tomatoes, chopped
- 20 – 6” flour tortillas
- cilantro chopped – to taste
- 1 cup shredded V&V Supremo ® Oaxaca cheese>
- Coat the bottom of a large skillet with olive oil and heat on medium flame. Add garlic and stir until it becomes translucent. Add zucchini and onion to the pan. Sprinkle with salt, pepper and cumin. Stir the ingredients together until they are coated with the oil and spices. Cook on medium until the zucchini begins to brown. Add tomatoes to the pan and simmer on low heat for 5 minutes.
- Wrap stacked tortillas in tin foil in a 325° oven until they are warmed through, approximately 10 minutes.
- In each tortilla spoon enough of the vegetable mixture to fill but allow for folding. Top with Oaxaca cheese and cilantro and serve with a garnish of lime. Makes 20 quesadillas-serves approx. 8.
RED VELVET CUPCAKES
Makes 30 (1 cupcake) servings.
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 ounce) McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
- Vanilla Cream Cheese Frosting (recipe follows)
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.