Monster Mash, October 28, 2014
Bloody Orange Cocktail
Make raspberry syrup from 2 cups raspberries cooked with 1/2 cup sugar. Press through fine mesh sieve to remove seeds and pulp. Refrigerate. Fill syringes with syrup. (I asked for the syringes at a pharmacy.)
Combine 4 ounces vodka and 2 ounces Licor43. Shake with ice.
Add 8 ounces Oringina and stir.
Pour into glasses with ice. Add syringes of raspberry syrup.
Make raspberry syrup from 2 cups raspberries cooked with 1/2 cup sugar. Press through fine mesh sieve to remove seeds and pulp. Refrigerate. Fill syringes with syrup. (I asked for the syringes at a pharmacy.)
Combine 4 ounces vodka and 2 ounces Licor43. Shake with ice.
Add 8 ounces Oringina and stir.
Pour into glasses with ice. Add syringes of raspberry syrup.
Squid Ink Pasta With Shrimp and Scallops
(from www.Italianfoodforever.com)
Ingredients:
1/4 Cup Olive Oil
1 Pound Medium Shrimps, Shells Removed and Deveined (Tails Optional)
12 Medium Scallops
3 Garlic Cloves, Thinly Sliced
1/2 Teaspoons Red Pepper Flakes
Kosher Salt and Freshly Ground Black Pepper
3/4 Cup Dry White Wine
1/3 Cup Ripe, Chopped Seeded Tomatoes
1/2 Cup Chopped Fresh Parsley Leaves
1/4 Cup Juice From 1 to 2 Lemons
1 Tablespoon Unsalted Butter
1 Pound Squid Ink Pasta
Directions:
Bring a large pot of salted water to a boil.
Heat the oil in a heavy skillet over medium high heat until lightly smoking.
Add the shrimp and sauté until opaque, about 1 minute each side.
Remove to a plate.
Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side.
Remove the scallops to the plate with the shrimp and add the garlic to the pan.
Cook, stirring often, until golden, about 2 minutes.
Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
Cook the pasta in a large pot of lightly salted water until it is al dente.
Drain well, return to the pot along with the seafood.
Toss well, and serve immediately.
(from www.Italianfoodforever.com)
Ingredients:
1/4 Cup Olive Oil
1 Pound Medium Shrimps, Shells Removed and Deveined (Tails Optional)
12 Medium Scallops
3 Garlic Cloves, Thinly Sliced
1/2 Teaspoons Red Pepper Flakes
Kosher Salt and Freshly Ground Black Pepper
3/4 Cup Dry White Wine
1/3 Cup Ripe, Chopped Seeded Tomatoes
1/2 Cup Chopped Fresh Parsley Leaves
1/4 Cup Juice From 1 to 2 Lemons
1 Tablespoon Unsalted Butter
1 Pound Squid Ink Pasta
Directions:
Bring a large pot of salted water to a boil.
Heat the oil in a heavy skillet over medium high heat until lightly smoking.
Add the shrimp and sauté until opaque, about 1 minute each side.
Remove to a plate.
Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side.
Remove the scallops to the plate with the shrimp and add the garlic to the pan.
Cook, stirring often, until golden, about 2 minutes.
Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
Cook the pasta in a large pot of lightly salted water until it is al dente.
Drain well, return to the pot along with the seafood.
Toss well, and serve immediately.
Garlic Breadsticks
For the Breadsticks:
1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
For the Topping:
3 T melted butter
1/4 tsp. garlic powder
1/4 tsp. dried oregano
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle about 10″ x 5″ and cut into 20-24 skinny sticks.
Melt the butter and stir in garlic powder and oregano.
Place sticks in a 13x9" baking dish and brush them generously with butter topping.
Bake at 450°F for 14 to 18 minutes.
Serve warm.
To "fingerfy" them: Use a knife to cut lines for the knuckles. Thinly slice a garlic clove to create the fingernails and press firmly in to the tip of each breadstick.
For the Breadsticks:
1 ¼ cups flour
2 tsp sugar
1 ½ tsp baking powder
½ tsp salt
⅔ cup milk
For the Topping:
3 T melted butter
1/4 tsp. garlic powder
1/4 tsp. dried oregano
Combine dry ingredients and gradually add milk to form a soft dough.
Knead gently 3 or 4 times on a floured surface.
Roll out into a rectangle about 10″ x 5″ and cut into 20-24 skinny sticks.
Melt the butter and stir in garlic powder and oregano.
Place sticks in a 13x9" baking dish and brush them generously with butter topping.
Bake at 450°F for 14 to 18 minutes.
Serve warm.
To "fingerfy" them: Use a knife to cut lines for the knuckles. Thinly slice a garlic clove to create the fingernails and press firmly in to the tip of each breadstick.
Kidney Inspired Cake Pops
Nothing scarier than kidney cancer at age 29!
Ingredients:
1 Red Velvet Cake (I just made a box mix)
3/4 Can of Cream Cheese Frosting
1lb Candy Melts (buy them from Michaels or a similar craft store) + a few tbs of Shortening
1 pkg Twizzlers
Special Tools
Pop Sticks
Something to stick them into (likely an old styrofoam something-or-other)
Make cake. Let it cool. Crumble it to bits. Add frosting. Shape into little kidneys. (Roll into ovals and squish them on one side.) Put in fridge.
Prepare ureter, renal vein, and renal artery by chopping up some twizzlers.
Melt the candy melts with a few tbs of shortening. Dip pop stick into the candy melt and inset 3/4 of the way through the kidney cake. Dip and coat with candy melt. insert twizzler ureter, vein, and artery. Stick them into your prepared holding device. Allow to harden.
Enjoy!
Nothing scarier than kidney cancer at age 29!
Ingredients:
1 Red Velvet Cake (I just made a box mix)
3/4 Can of Cream Cheese Frosting
1lb Candy Melts (buy them from Michaels or a similar craft store) + a few tbs of Shortening
1 pkg Twizzlers
Special Tools
Pop Sticks
Something to stick them into (likely an old styrofoam something-or-other)
Make cake. Let it cool. Crumble it to bits. Add frosting. Shape into little kidneys. (Roll into ovals and squish them on one side.) Put in fridge.
Prepare ureter, renal vein, and renal artery by chopping up some twizzlers.
Melt the candy melts with a few tbs of shortening. Dip pop stick into the candy melt and inset 3/4 of the way through the kidney cake. Dip and coat with candy melt. insert twizzler ureter, vein, and artery. Stick them into your prepared holding device. Allow to harden.
Enjoy!