2 oz. vodka
1/2 oz. dry gin
1/2 oz. dry vermouth
1 tbsp. tequila
Pinch of salt
2 oz. tomato juice
Pour into Old Fashioned glass, shake with ice, strain over ice.
Decayed Corpse Chips with Entrail Salsa:
blue corn tortilla chips
coffin
salsa
This isn't so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa as accompanying entrails.
Savory Brain Shrimp Spread:
1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or Creole seasoning to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled mold. Chill until firm and serve with your favorite crackers.
Cannibal Cajun Brain:
Ingredients:
3 lbs. shrimp, peeled, cooked, deveined
2 small roasted red peppers, julienned
1 green onion, sliced into 2" pieces, then julienned
Gelatin Mixture:
2 1/2 C. chicken broth
1 1/2 tbsp. (1 1/2 envelopes) unflavored gelatin
1 tsp. lemon zest
1/4 C. fresh lemon juice
1/2 C. tomato paste
3 cloves minced garlic
1 tbsp. honey
1-2 tsp. Cajun seasoning
Pinch salt
Instructions 1. Into a purchased jello brain mold, layer your shrimp in, tails facing the middle of the brain. It's best if you layer them into the brain mold with the tails facing the middle, according to each "hemisphere" of the brain. This will give you the most realistic look. Tuck the shrimps in close together.
2. Drop bits of roasted pepper and green onion in around the shrimp. These should look like veins and nerves when you're finished.
3. Repeat, alternating between shrimp and vegetables, until you fill your Jello brain mold.
4. Now make the gelatin. In a small saucepan, bring the chicken broth to a boil. Remove from heat and stir in the unflavored gelatin.
5. Stir in the lemon zest, juice, tomato paste, garlic, honey, cajun seasoning, and a pinch of salt (the amount will depend on how much salt is in your Cajun seasoning-- mine's salty so I don't use much).
6. Pour this mixture over the shrimp in your brain mold, filling to the top. Discard any extra. With a rubber spatula, smooth the top of your shrimp and gelatin to create a smooth surface.
7. Refrigerate until firm, at least several hours.
8. To unmold, set your Jello brain mold in a bowl of hot water for a few seconds. Place a serving tray underneath, then flip your mold over. The brain should pop right out. This is one of the easiest gross Halloween foods to make in advance!
9. Serve with fava beans and a glass of Chianti. (Kidding!)
Cannibal Platter:
Ingredients:
Fingers and Ears:
1 lb. medium-large shrimp, divided
1/4 lb. small peeled shrimp
3 tbsp. salted butter
1 tbsp. olive oil
1 head of garlic, cloves peeled and chopped
Pinch of crushed red pepper
2 tsp. chopped fresh rosemary
Salt, to taste
Freshly ground black pepper, to taste
Toothpicks
Freshly squeezed lemon juice, to taste
Testicles:
10-12 large sea scallops, rinsed and thoroughly dried
2 tbsp. flour
1 tsp. Cajun seasoning
1 tbsp. olive oil
Freshly squeezed lemon juice, to taste
Instructions: 1. To make the fingers and ears, divide your pile of medium-large shrimp in half. Use half for fingers, and half for ears.
2. To create the fingers, peel each shrimp, leaving on the tail and the last segment of shell right before the tail. Devein each shrimp, cutting into the shrimp as little as possible to do so. Using a pair of kitchen scissors, cut the tail off of each shrimp, leaving the small shelled end intact. Keeping the shrimp as straight as possible thread each one onto a toothpick or a length of skewer. This will keep them from curling as they cook. Refrigerate until ready to cook.
3. To create the ears, completely peel and devein the other half of your medium-large shrimp. Butterfly them generously to devein. This helps give them their "ear" shape. Tuck a small peeled and deveined shrimp into curve of each larger shrimp. Skewer them both together with a toothpick. Refrigerate until ready to cook.
4. The sea scallop "testicles" are basically ready to go-- they require no preparation.
5. To cook your Cannibal platter, melt the butter and olive oil together in a large saute pan. Add the garlic and red pepper and cook over low heat until garlic is very tender, about 15 minutes. Don't let it burn or brown!
6. Add rosemary. Cook 2-3 minutes more.
7. To cook the finger and ear shrimps, salt and pepper them to taste and add them to the pan. You may need to do this in stages. Cook 2-3 minutes per side, until pink and cooked through. Sprinkle with lemon juice to taste and keep warm (if desired-- they're also good cold) until ready to serve.
8. To cook the scallop "testicles," mix the flour and Cajun seasoning in a small bowl. Dredge scallops in flour mixture.
9. In a skillet, heat oil until hot. Cook scallops in oil, turning once, until both sides are brown, about 5-6 minutes. Remove from the heat and sprinkle lemon over.
10. Arrange your "testicles," "fingers," and "ears," creatively on a platter and pour the sauce for each over top. Serve with your choice of dipping sauces, if desired. And don't forget to label each of these gross Halloween foods for maximum gross-out!
No comments:
Post a Comment