Sweet Salty Angry Chicken Wings and Carrot Bones
Spicy Arrabiata Sauce
Why, oh why did the chickens cross the road on that DARK HALLOWEEN NIGHT? This MACABRE scene is the third and last in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The BLOODY MUTILATED MESS of DEAD chickens, BLACK bean spaghetti, and white carrot BONES in a spicy arrabiata sauce is actually DEVILISHLY DELICIOUS while simultaneously HORRIFIC to behold.
GRISLY ROADKILL Spaghetti will SHOCK your friends and family with its sweet, salty, spicy flavors and GRUESOME presentation.
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Spaghetti AFRAID-O with White Carrot Phalanges
Are you wondering what to serve for dinner on HALLOWEEN night? Something delicious and nutritious to counter-balance all that candy? SCARE your family with Spaghetti AFRAID-O!
It is a downright DISTURBING dish where alfredo and marinara sauces depict DEATH or at the very least, some SEVERE INJURY as FINGER BONES are MANGLED among BLACK bean spaghetti.
The idea for this dish came to me in a NIGHTMARE, it is the second in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The challenge was to create three HORRIFYING recipes. They needed to be GORY yes, but also DEVILISHLY delicious. This one is organic, meatless, gluten-free, and lower-carb too.
Spaghetti AFRAID-O Recipe
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Deviled Eyes Buried in Garlicky Black Bean Spaghetti Spoons
Happy Halloween! DEVILED Eyes BURIED in Garlicky Black Bean Spaghetti Spoons are the first in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.
The challenge was to create three UNNERVING recipes with a GHOULISH bent. They needed to be CREEPY yes, but also DEVILISHLY delicious with a unique presentation – the first ones to DISAPPEAR from the halloween buffet.
To keep the VAMPIRES at bay, dish #1 is quite garlicky. BLACK spaghetti is tossed with olive oil, GARLIC, fresh herbs, red chile flakes and crumbled egg yolk, while EERIE eyeballs are flavored with GARLIC mayonnaise. BLOODSUCKERS BEWARE!
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Malted & Salted: Milk Chocolate Pots de Crème
The term “Petits Pots de Crème” refers both to a soft baked custard and to the small ceramic pots, often with lids, that they are baked in. The dainty authentic petits pots pictured above were made in France. They belonged to my grandmother-in-law, Evelyn Dawn. While I only have six porcelain petit pots, and am cooking for a crowd, I supplement my collection with espresso cups.
Pots de Crème are a fabulous dessert to serve at a diner party. They look adorable, are impossibly rich and velvety, and petite enough to be elegant and sophisticated. Adding malted milk powder to a supremely French dessert gives this version an unexpected light-hearted twist. And as a bonus, they are prepared a day ahead. Just add the quick garnish of fleur de sel and/or malted milk balls, and they are ready to go.
Malted milk powder was invented by James Horlicks in 1883. It is a combination of sprouted grain that is quickly dried (barley malt) then ground up and added to powdered milk and wheat flour. It was originally meant as a nutritious non-spoiling supplement for babies’ diets, but gained popularity among explorers who found it portable as well as tasty…and became a hit at soda shops all around the country when added to ice cream to make a “malt” and as a candy marketed as “malted milk balls.”
Pots de Crème Recipe
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in a sauce flavored with
Shiitake, Star Anise, Red Wine, Tamari, Garlic
Radish, Ginger, Chile, Brown Sugar, Beef Stock
Dried Korean Jeju Mandarin Orange, Cape Gooseberry
Yuzu Zest, Cilantro, Scallion
Serve braised oxtail for Halloween? Well, you certainly could. With its rich spicy flavors and warm autumn colors… Oxtails are browned then braised for 3 hours in a two day process resulting in a sauce that is deep and layered and unctuous. Shiitake imparts earthiness while hot chiles give it a kick.
The oxtail is butter-tender but it is really the garnish that puts this dish over the top. Dried Korean Jeju mandarin orange slices add that crispy texture and a sweet-tart component that brightens the meat. Cape Gooseberries add a flavorful pop while yuzu zest adds bitter-citrusy freshness and cilantro and scallions bring the vegetal notes.
Braised Oxtail Recipe
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