Throw Your Own Oscar Bash!

Think you have to be on the red carpet to enjoy Hollywood's most celebrated night? Throw your own Oscar fete and dine like the stars in Tinseltown with these tasty treats from "O At Home" contributor Susan Spungen.

• Beef Satay with Spicy Peanut Sauce
(Makes approx. 4 dozen skewers)

1/2 medium onion, chopped 3 garlic cloves
1 Tbsp. fresh ginger, minced
1 Tbsp. fresh lemongrass, chopped
1 Tbsp. granulated sugar
2 tsp. sambal oelek (red chili paste), available at Asian markets
1 tsp. ground coriander
1/2 cup reduced-sodium soy sauce
2 Tbsp. sesame oil
1 Tbsp. fresh lemon juice
1 1/2 pounds beef sirloin, trimmed and cut into 3" x 1/2" strips
Bamboo skewers (soaked in water at least 20 minutes before skewering)

1. Put onion, garlic, ginger, lemongrass, sugar, sambal oelek, coriander, soy sauce, sesame oil, and lemon juice in a blender. Pulse until smooth; set aside.
2. Skewer beef strips with bamboo skewers and place in a non-reactive container. Pour marinade over beef and refrigerate 1 to 2 hours.
3. To cook, heat a grill or grill pan (spritz the latter with cooking spray). Lay skewered beef on the hot grill. Cook for 1 minute on each side, basting with marinade.
4. Serve immediately, with Spicy Peanut Sauce on the side.

Spicy Peanut Sauce:
(Makes 1 1/2 cups)

1 Tbsp. peanut oil
1 medium onion, chopped
1 Tbsp. minced garlic
1/4 tsp. red curry paste
1/2 cup chunky peanut butter
1/4 cup unsweetened coconut milk
1 1/2 Tbsp. rice vinegar
1 Tbsp. light brown sugar
1/4 cup roasted peanuts, chopped

1. Heat peanut oil in a medium nonstick skillet over medium heat. Add the onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Stir in the red curry paste and cook 1 minute more.
2. Add peanut butter, coconut milk, vinegar, brown sugar, and 1/4 cup warm water. Stir until smooth, and cook for 2 minutes or until peanut butter dissolves.
3. Pour peanut-butter mixture, 1/4 cup water, and 2 Tbsp. of the chopped peanuts into a blender. Pulse until smooth, adding more water if necessary.
4. Let sauce cool at least 1 hour before serving. When ready to serve, pour sauce into a dip cup or ramekin, and garnish with remaining peanuts

Tuna Tartare on Potato Chips
(Serves 10)

1/2 pound sushi-grade tuna, cut into 1/4" dice
1 Tbsp. snipped chives, plus more for garnish
1 Tbsp. toasted sesame oil
2 tsp. soy sauce
Pinch of salt
1/2 tsp. grated lemon zest, plus more for garnish
2 large bags premium-quality potato chips

1. In a non-reactive bowl, combine tuna, 1 Tbsp. chives, sesame oil, soy sauce, salt, and 1/2 tsp. zest. Cover and marinate 1 hour in refrigerator.
2. To serve, spoon 1 tsp. tuna mixture onto each chip. Garnish with remaining chives and zest.

• Smoked Salmon and Dill Pizza
(Makes two 16" x 5" pizzas)

1 store-bought pizza dough
2 Tbsp. extra-virgin olive oil
1 medium red onion, thinly sliced
8 ounces creme fraiche or sour cream
1/4 cup fresh dill, chopped, plus sprigs for garnish
8 ounces smoked salmon, thinly sliced
1/2 cup wasabi caviar, optional
Freshly ground black pepper to taste

1. Place a pizza stone, if using, in center of oven. Preheat oven to 450.
2. Divide dough and form two pizzas. Brush each with 1 Tbsp. olive oil and top with onion. Slide one pizza onto the hot stone. Bake until crust is golden, 8 to 10 minutes; repeat with second pizza. If using a heavy baking sheet, increase cooking time to 10 to 12 minutes.
3. In a small bowl, combine creme fraiche and chopped dill. Spread mixture over pizzas. Arrange salmon, caviar (if using), and dill sprigs over tops; season with pepper. Cut into wedges.

Mushroom, Goat Cheese, and Caramelized-Shallot Pizza
(Makes two 16" x 5" pizzas)

6 Tbsp. extra-virgin olive oil
8 medium shallots, sliced into thin rings
1/2 tsp. salt, freshly ground pepper to taste
1 pound assorted mushrooms, uniformly sliced
1 tsp. fresh thyme leaves
1 store-bought pizza dough
Two 3.5-ounce logs goat cheese, crumbled

1. Place a pizza stone, if using, in center of oven. Preheat oven to 450.
2. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Add shallots and 1/4 tsp. salt. Saute, stirring frequently, until shallots caramelize, 10 to 12 minutes. Set aside.
3. In another skillet, heat 2 Tbsp. olive oil over medium-high heat. Add mushrooms, thyme, and 1/4 tsp. salt. Cook until mushrooms wilt and liquid evaporates, 5 to 7 minutes.
4. Divide dough and form two pizzas. Brush each with 1 Tbsp. olive oil. Strew mushrooms and crumbled goat cheese evenly over pizzas.
5. Slide one pizza onto the hot stone. Bake until crust is golden, 8 to 10 minutes; repeat with the second pizza. If using a heavy baking sheet, increase cooking time to 10 to 12 minutes.
6. Strew caramelized shallots over tops of pizzas; season with pepper. Cut into wedges.

• Rich Chocolate Cake
(Makes 12 individual cakes)

1 1/2 ounces blanched whole almonds, toasted
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
6 large eggs, separated
1 tsp. vanilla extract
12 ounces bittersweet chocolate, melted and cooled
1/4 cup all-purpose flour
1/4 cup cocoa powder

1. Spray 12 six-ounce ramekins with cooking spray and dust with flour. Preheat oven to 325¼.
2. Pulse nuts in food processor until they resemble a fine meal.
3. In a large mixing bowl, cream butter and 1 cup of the sugar. Add yolks one at a time, blending thoroughly after each addition. Add vanilla extract and nuts; combine. Gradually add melted chocolate and combine thoroughly.
4. Using a mixer, a whisk attachment, and a clean bowl, beat egg whites and salt. Start on low speed, raising it as eggs start to foam. Slowly add 1/4 cup sugar; beat until soft peaks form.
5. Stir about a quarter of the egg whites into the chocolate mixture. Add remaining egg whites and sift flour and cocoa over the top. Using a spatula, gently fold batter until just combined and no streaks remain.
6. Spoon batter into ramekins and place on a baking sheet. Bake 25 to 30 minutes or until cakes rise and crack and feel just firm to the touch. Cool cakes on wire rack.
7. Invert cakes onto rack. Pour glaze over them, spreading to cover.

• Chocolate Ganache Glaze
(Makes 1 1/3 cups)

6 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
2 Tbsp. light corn syrup

1. Place the chocolate in a small metal bowl.
2. In a small saucepan over medium heat, bring the cream to a boil. Immediately pour over chocolate. Let sit undisturbed for 5 minutes.
3. Stir the chocolate and cream. Add corn syrup and stir until smooth.