Gross Halloween Recipes
Check out Chef Emile "The Best of the Bayou" on "Throwdown with Bobby Flay"!
The most important thing to remember about these recipes is to always place a name tag directly below the dish. Otherwise who would know what ingredients you have used?
Fouled Mutilated Pig with Slime Maggots
Voo Doo Fondue Recipes
Gris Gris Chicken Breast with Crimson Voodoo Sauce
Voodoo Witchs Hands
Kitty Litter Box Cake
Yield - ½ gallon
½ LB COLAVITA PEPE PASTA
½ LB COLAVITA SMALL RINGS PASTA
¼ TSP GREEN FOOD COLORING
1 CUP SUGAR
1 TBSP FLOUR
1/4 TSP SALT
2 CANS MANDARIN ORANGES (reserve juice)
2 CUPS COOL WHIP
Cook pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside.
Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg/sugar/juice mixture in a saucepan, and heat until thick and frothy.
Pour this concoction over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges.
Serve in a large bowl or platter as a dessert or use as an "icing" for a sheet cake.
Thanks to Ms Barbara Kincaid for the inspiration for this most unusual recipe.
Yield - 24 - 26 enchiladas
2/3 CUP PEANUT OIL
2 TBSP CHILE POWDER
2 TBSP SPANISH PAPRIKA
1 TBSP CUMIN
½ TSP WHITE PEPPER
½ TSP CAYENNE PEPPER
3 CUPS YELLOW ONIONS (Finely diced)
2 LBS CHEDDAR CHEESE (Shredded)
1 LBS ROASTED ANAHEIM PEPPERS (Chopped)
6 OZ BLACK OLIVES (Chopped)
30 CORN TORTILLAS *
In a shallow bowl mix the sauce ingredients, whip with a whisk or hand blender. Also combine the stuffing ingredients in a stainless steel bowl.
Microwave the wrapped tortillas for 30 to 40 seconds. This will soften them and make them pliable. Dredge a tortilla through the sauce, then place about a ¼ cup of stuffing on top of the sauced tortilla. Roll the tortilla into the traditional enchilada shape. Place the enchilada widthwise and 2 abreast on a parchment lined ½ sized baking sheet. When finished spread any additional sauce on top of the "bones". The tray can be wrapped with film and refrigerated for future use.
When ready to serve, bake uncovered in a 350F oven for 15 minutes. Remove from oven when done and allow to cool to the touch.
¼ CUP JALAPEÑOS PEPPERS (Chopped fine)
For a spicier stuffing.
Use a "Jack-o-Lantern" for a head and arrange the "bones" as ribs on a serving tray.
A great Halloween party treat, that can be eaten with just a paper napkin.
* Additional tortillas are called for since quite often some tortillas are broken or dried out, and are difficult to use.
Yield - 12 Dinner party servings
12 CHICKEN BREAST (Boneless and skinless)
2 -12 OZ DIXIES CRIMSON VOODOO BEER
2 TBSP MINCED FRESH GARLIC
2 TBSP EXTRA VIRGIN OLIVE OIL
2 MEDIUM ONIONS (Cut into rings)
1 TSP WHITE PEPPER
1 CUP WHITE FLOUR
3 MEDIUM EGGS (Beaten)
3 CUPS ITALIAN SEASONED BREAD CRUMBS
LOT BLACK OLIVES (Pitted halved lengthwise)
Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect. Marinade breasts, refrigerated and covered for 2 to 3 hours.
Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment lined baking sheet.
Bake in a preheated 350F oven for 25 minutes or until golden brown and cooked through.
Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy.
LOT RED LEAF LETTUCE
Trim the tips with the olive fingernails and serve on lettuce. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts.
Great Halloween party entree that can be prepared in advance and held warm in the oven.
Yield 12 Eyeballs
6 MEDIUM EGGS (Hard-boiled, cooled, and peeled)
6 OZ WHIPPED CREAM CHEESE
12 GREEN OLIVES STUFFED WITH PIMENTOS
LOT RED FOOD COLORING OR KETCHUP
Half eggs widthwise. Remove yolks (reserve for other dishes), fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.
Serve on a bed of lettuce.
Kitty Litter Box
Yield - 20 servings
1 BOX SPICE OR GERMAN CHOCOLATE CAKE MIX
1 BOX WHITE CAKE MIX
2 VANILLA INSTANT PUDDING MIX
1 -12 0Z WHITE SANDWICH COOKIES
LOT GREEN FOOD COLORING
12 OZ TOOTSIE ROLLS
1 NEW KITTY LITTER BOX
1 NEW KITTY LITTER BOX LINER
1 NEW POOPER SCOOPER
Prepare cake mixes and bake according to box directions (any size pan).
Prepare pudding, chill until ready to assemble.
Crumble sandwich cookies in small batches in food processor, scraping often. Set aside all but 1/4 cup. To the 1/4 cup of crumbs, add a few drops of green food coloring and mix using fork or shake in a jar.
When cakes are cooled to room temp, crumble into a large bowl. Toss with half the remaining cookie crumbs and chilled pudding. You probably won't need all the pudding, mix the cake and "feel" it, you
don't want it soggy, just moist; gently combine.
Line litter box. Put mixture into box. Put half of the unwrapped tootsie rolls in microwave safe dish and heat until softened. Shape ends so they are no longer blunt, curving slightly. Sprinkle the other half of cookie crumbs over top. Scatter green crumbles lightly over top (chlorophyll in cat litter).
Heat 3 or 4 tootsie rolls in microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Spread remaining tootsie rolls over top; take one and heat until pliable, hang over side of litter box, sprinkle with cookie crumbs.
Serve with the popper scooper for a gross Halloween dessert.
Yield 6 - Ice molds
½ GALLON RED FRUIT PUNCH
6 SURGICAL GLOVES
LOT TWIST TIES
Fill a glove with the fruit punch. Twist the wrist portion of the glove then wrap tightly with a twist tie. Freeze over night.
Use orange, cranberry, or grapefruit juices as substitutes.
When ready to serve cut small holes in the gloves with a scissors and float the "hands" in your favorite punch bowl.
A Halloween tradition.
Contact us for further details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: December 18, 2016
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