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Ears & Eyeballs Mortuary Meal

Ears & Eyeballs Mortuary Meal
A really great pasta sure to make anyone think twice about eating it. The ears are easy to make and so are the eyeballs. You can even add mozzarella to the inside of the olives for oozing eyeballs.
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To Make the EARS
  1. 1 1/4 cup cake flour (not self-rising)
  2. 1/2 teaspoon salt
  3. 2 large egg yolks
  4. 1 1/2 tablespoons olive oil
  5. 1/4 cup water
  6. 3 drops Red food coloring
To Make the EYEBALLS
  1. 1 1/2 pounds of Ground Chicken or turkey
  2. 1/8 teaspoon salt
  3. 1/8 teaspoon white pepper
  4. 1/2 teaspoon garlic powder
  5. 1/8 teaspoon oregano
  6. garlic pitted medium green olives
  7. pitted medium black olives
To make the Blood/Sauce
  1. 1 small jar red pasta sauce (or homemade)
  2. red food coloring for a good bloody color
  1. 1. To Make the Eyeballs: Dump the ground chicken in a mixing bowl, add the spices, and mix well. Make little balls of chicken about 1 1/2 inches in diameter and place on a cookie sheet. To make the iris of the eye, take a green olive and cut in half and remove the pimento if you bought that type. To make the pupil, cut a black olive into small pieces. Now insert the black olive piece into the half of green olive. Stick the green olive onto the ground chicken eyeball. When you cook the eyeballs, you do not want them to brown, so steam them. Steam the eyeballs just like you would steam vegetables. It should take about 20 minutes over medium heat.
  2. 2. Prepare the Ears: Roll out the dough on a floured counter with a rolling pin. The dough should end up about 1/8 inch thick. Cut out round pieces of dough using a glass about 3 inches in diameter. Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal. Roll up the edge of the round piece of dough and form into an ear shape. It helps to have a picture of an ear since you cannot look at your own. I put my ear on the copy machine and made a copy.
  3. 3. Put the finished ears on a dish towel and let dry overnight if possible. If you do not have time, an hour or two will suffice.
  4. 4. Cook the ears in boiling water and 1 tablespoon of olive for about 2 minutes or until they float to the top of the water. Drain the ears in a colander.
  5. 5. To Make the Blood: Simply take a small jar of spaghetti sauce and mix in some red food coloring.
  6. 6. Assemble the Dish: In a slow cooker or serving dish, pour the "blood" into bottom. Arrange the cooked "eyes" and "ears" and you're done. This dish can be easily reheated in a microwave or keep it warm in a slow cooker set on warm for the length of your party.
The Halloween Cookbook

Published: October 19, 2014 | Comments: 0

Zombie Ribs with Roasted Heart

zombie ribs with roasted heart
Zombie Ribs with Roasted Heart
Delicious ribs that will make any zombie happy and full.
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  1. 2 racks pork spareribs, 4 1/2 to 5 lbs ea
  2. DRY RUB – Memphis Style
  3. 3/4 cup firmly packed dark brown sugar
  4. 3/4 cup white sugar
  5. 1/2 cup paprika
  6. 1/4 cup garlic powder
  7. 2 tablespoons ground black pepper
  8. 2 tablespoons ground ginger powder
  9. 2 tablespoons onion powder
  10. 2 teaspoons rosemary powder
  11. SAUCE – My Secret Sauce
  12. 2 cups Catsup
  13. 2 cups water
  14. 1 cup brown sugar
  15. 1 teaspoon paprika
  16. 1 teaspoon nutmeg
  17. 4 teaspoons chili powder
  18. 1/2 cup vinegar
  19. 2 teaspoons ground mustard
  20. 4 tablespoons Worcestershire sauce
  1. 1. Mix ingredients for sauce in a pot and cook until reduced and thickened. Set aside and start on the ribs.
  2. 2. In small bowl stir together all ingredients for dry rub. Rub both front and back of ribs. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.
  3. 3. Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.
  4. 4. Sauce: During last 20 minutes of roasting time for ribs, brush sauce liberally over ribs.
  5. To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet roasted red pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience.
The Halloween Cookbook

Published: October 7, 2014 | Comments: 0