The Golden Globes are tomorrow night which means one thing: Award Show Season is finally here! After a year packed of movie watching, we can finally see what movies are on the road and destined for Oscar glory. I always try to see most of the movies nominated in the award show season circuit and this year we have a great crop of films. We’ve got some of the big guys back this year, Scorsese with Hugo and Spielberg with Warhorse and Tintin. I’m going to see Hugo in a couple of hours, but I’ve seen Warhorse and it was just beautiful. It should be a strong contender for the cinematography awards. I highly recommend it.
Have you seen any great films this year? The Help (just won 3 Critics Choice Awards) was one of my favourites. A beautiful story was turned into a film that had all the right notes. I laughed and cried, was angry and happy, and in the end, I emerged from the theater seeing some awards on the horizon for Viola Davies and Octavia Spencer. And then Meryl shows up. It’s going to be a tight race this year, with the ever amazing, and my favourite actress, Meryl Streep as Margaret Thatcher in The Iron Lady. But that’s just the tip of the iceberg in the race for Best Actress. The Golden Globes will be a great precursor to who is going to get those coveted Oscar nominations, I’ll bet on Meryl getting a nomination. She’s an Academy favourite, she’s had 16 nominations.
I won’t even touch on Best Actor. How someone can pick between Clooney, DiCaprio, Gosling and Pitt is beyond me. They are all my favourites. With special attention going to Leo and Ryan. We’re on a first name basis. Yep…I wish.
Alright, enough blabbering about film, let’s get to the recipe. So here’s the deal. I love to host Oscar parties. I spend hours picking out my Oscar menu, the way some spend hours picking out their Superbowl menus. This year I have six recipes to share that I will be serving at my Oscar party, and I will be posting them weekly up until The Big Night; along with some thoughts on the race, the films and of course the style! The first recipe in the spread is a Seafood Salad, a little fancy and delicious.
Seafood Salad (serves 6)
Recipe by Lou
For the salad
1 cup diced red pepper
1 tbsp olive oil
2/3 lb frozen raw seafood medley, thawed
1/2 lb frozen precooked shrimp, thawed
1/2 cup chopped Kalamata olives
1 cup cherry tomatoes, halved
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
2 tbsp chopped fresh parsley
2 tbsp dried basil
1/4 tsp hot chili flakes
2 tbsp chopped sundried tomatoes
2 garlic cloves, crushed
2 tbsp capers, chopped
Heat 1 tbsp of olive oil over medium-low heat. Add the red peppers and cook for 5-8 minutes.
Next, add the raw seafood medley to the pan and continue cooking with red peppers for 5-7 minutes.
Remove from heat, pour into a bowl and add the chopped olives and tomatoes.
Meanwhile, prepare the dressing by whisking together all of the dressing ingredients.
Pour over salad ingredients, stirring to coat. Cover and set in the fridge for at least 2 hours for flavors to combine.
Who else is planning on throwing an Oscar party? Looking for menu ideas? Check Living Lou weekly for a new Oscar Party recipe!