The Legend of Billie Jean is one of our favorite 80s movies, but our friends had never even seen it. We invited them over for Dinner & A Movie to screen it and hear their thoughts on the film. This 1985 cult classic film covers a wide range of topics including 80s mall culture, teen rebellion, and even Joan of Arc. We hope this video series will inspire you to host your own 80s movie night.
Here's what's on the menu, along with our original recipes. Enjoy!
Dockside Surf & Turf
1 pound top sirloin, cut into bite-sized pieces
1 pound raw shrimp, peeled and deveined
2 cups grape tomatoes, cut in half
1 cup sliced sweet peppers
1 small red onion, sliced
4 Tbsp. olive oil
2 cloves garlic, crushed
2 Tbsp. Old Bay seasoning
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 425 degrees. Cut about 8 sheets of heavy duty foil, 12x12" in size. For the marinade, combine olive oil and seasonings. Pour over steak chunks and refrigerate for at least one hour to flavor the meat. In a large mixing bowl, combine the marinated steak, shrimp and veggies. *note - you can use other veggies such as mushrooms, squash or parboiled red potatoes. Stir mixture to combine and coat with marinade. Divide the mixture evenly between each foil sheet (makes 6-8 packets.) Seal foil packets tightly around the food and place on a baking sheet. Cook for 15-20 minutes or until meat is done to your liking.
Billie Jean's
Angel-Haircut Pasta
1 (12-oz.) package Angel Hair pasta
1/2 cup ricotta cheese
1/3 cup shredded Parmesan cheese
1/4 cup white wine
2 Tbsp. butter
Juice of half a lemon
1/4 tsp. garlic powder
1/4 tsp. white pepper
1/4 tsp. salt
Cook pasta according to package directions and drain, reserving 1/2 cup cooking liquid.
Return pasta to pot with reserved liquid, and add remaining ingredients. Gently toss.
Living on the Street-Corn
3 cans corn, drained well
2 Tbsp. butter
3 Tbsp. mayonnaise
Juice of half a lime
1/4 cup Cotija cheese, or more
1/4 cup chopped cilantro, or more
2 tsp. chili powder
1/2 tsp. salt
Heat a cast iron skillet over high heat. Add drained corn and cook for about 10 minutes or until the corn becomes slightly charred, stirring occasionally. Lower heat and add butter. Stir until butter has melted, then remove pan from heat and stir in remaining ingredients. Sprinkle with extra Cotija cheese and enjoy.
Breeze Haven Spritzer
Add the following to a glass of ice:
3 shots white cranberry juice
1/2 shot Sunny Delight
1/2 shot Blue Curacao liqueur
top off with Prosecco
Stir and garnish with an orange slice
CHEERS!
Kit Kat Brownie Cheesecake Bars
1 box brownie mix
Kit Kat bars (4 full-size packages)
8 oz. cream cheese, softened
2 eggs, room temperature
16 oz. powdered sugar
1 tsp. vanilla
Bake brownie mix according to package directions. Remove from oven and allow to cool.
Lay Kit Kat bars on top of the brownies. To make the cheesecake topping, beat cream cheese with a mixer until smooth. Beat in eggs one at a time and mix until combined. Gradually add powdered sugar, then vanilla. Continue mixing until smooth. Pour on top of the Kit Kat layer. Bake about 30 minutes or until the top turns golden brown. Remove from oven and cool completely, then chill in the refrigerator for at least one hour or overnight. Remove prior to serving and allow to come to room temperature before cutting into bars. Enjoy!
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