Yield: 4 servings
Ingredients:
1 cup soy sauce
¼ cup plus 2 tablespoons oyster sauce
¼ cup light brown sugar
1 teaspoon black paste food coloring
20 large whole chicken wings with tips
1 cup ketchup
¼ hot sauce
1 teaspoon toasted sesame oil
Preparation::
Place the soy sauce, oyster sauce, brown sugar, and food coloring in a resealable plastic bag and massage to combine. Add the chicken wings and massage once again to evenly distribute the marinade. Place the bag in the refrigerator to marinate overnight.
The next day preheat the oven 375ºF.
Line a baking sheet with aluminum foil and lightly oil with vegetable oil. Remove the wings from the marinade and arrange on the baking sheet, extending the wings to make them look like they came from a bat. Bake the wings until they are no longer pink in the middle, about 25 minutes.
While the wings are baking, whisk together the ketchup, hot sauce, and toasted sesame oil in a medium bowl. Serve the sauce alongside the wings and enjoy.
Yield: 8 servings
Ingredients:
1 pound ground beef
½ large onion, small diced
½ large green bell pepper, small diced
½ cup crushed crackers
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26 ½-ounce) can spaghetti sauce
8 pimento-stuffed olives
½ cup shredded mozzarella cheese
? cup grated Parmesan cheese
8 dinner rolls, split
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Preparation:
Preheat the oven to 350ºF. Line a baking sheet with aluminum foil and lightly oil with vegetable oil.
In a large bowl, combine the ground beef, onion, bell pepper, cracker crumbs, Worcestershire sauce, garlic, seasoned salt, and pepper, then gently stir to thoroughly combine. Form the meat into 8 evenly sized meatballs and place on the prepared baking sheet. Bake the meatballs until they are no longer pink in the middle, about 20 minutes. Remove the meatballs from the oven and allow to cool for 5 minutes.
While the meatballs are baking, place the spaghetti sauce in a small saucepan and bring to a simmer over medium heat. When the meatballs are finished cooling, press an olive, pimento side facing out, into each meatball, creating an eye. Place 1 eye into each split dinner roll. Pour a little bit of the spaghetti sauce (blood), over the eyeballs and sprinkle with the mozzarella and Parmesan cheeses. Place the sandwiches on a baking sheet and bake in the oven until the rolls are toasted and the cheese is melted, about 5 minutes.
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Yield: 10 servings
Ingredients:
For the Breadsticks
1 ½ teaspoons active dry yeast
1 ½ tablespoons sugar
¾ cup warm water (110º F)
2 ? cups all-purpose flour
2 tablespoons butter, softened
2 teaspoons salt
2 tablespoons melted butter
¼ teaspoon garlic powder
½ teaspoon salt
For the Chili
1 tablespoon vegetable oil
2 pounds lean ground beef
1 large onion, medium diced
2 celery stalks, medium diced
¼ large green bell pepper, medium diced
2 cloves garlic, minced
¼ cup chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
1 (46-ounce) can tomato juice
1 (29-ounce) can tomato sauce
1 cup water
½ teaspoon sugar
¼ teaspoon ground cayenne, or more to taste
1 (15 ½-ounce) can red beans, drained and rinsed
salt and pepper to taste
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Preparation:
In a medium bowl, whisk together the yeast, sugar, and warm water. Allow to sit until the yeast begins to bubble slightly, about 10 minutes.
Add the flour, 2 tablespoons of softened butter, and salt to the yeast mixture then beat until smooth. Transfer the dough to a floured work surface and knead for 5 minutes. Roll the dough into a 2-foot long piece, then cut into 10 equally sized pieces. Roll each piece into a 6-inch long log and divide between 2 oiled baking sheets. Cut a 1-inch long slit into each end of the breadsticks, creating bones, and allow them to rise, covered, in a warm area for 1 hour or until doubled in size.
While the breadsticks are rising, make the chili. Place a large saucepan over medium heat. Add the 1 tablespoon of vegetable oil followed by the beef, onion, and bell pepper then cook until the meat is browned and the vegetables are tender, about 6 minutes. Add the garlic, chili powder, cumin, and oregano then continue cooking for 2 minutes longer, stirring constantly. Pour in the tomato juice, tomato sauce, and water. Stir in the sugar and beans then bring the chili to a boil over high heat. Reduce the heat to a simmer, stirring occasionally, over low heat and allow to cook until the breadsticks are ready, about 1 hour.
Preheat the oven to 375ºF.
In a small bowl, stir together the melted butter and garlic powder. Brush the breadsticks with the garlic butter then sprinkle with salt. Bake the breadsticks in the oven until browned, about 15 minutes. Brush with the remaining butter. Serve the breadsticks alongside the chili and enjoy.
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Yield: 6 servings
Ingredients:
2 tablespoons unsalted butter
1 onion, small diced
3 cloves of garlic, minced
½ cup dry white wine
2 (28-ounce) cans tomato puree
4 cups chicken broth
3 sprigs fresh oregano or ¼ teaspoon of dried
½ cup half-and-half
1 pound (about 30) bocconcini (bite-size mozzarella balls)
1 jar small pimiento-stuffed olives, drained
salt and pepper to taste
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Preparation:
Place a large saucepan over medium heat. Add the butter followed by the onion and cook until tender. Add the garlic and cook just until you can smell its aroma. Pour in the white wine then reduce by half. Add the crushed tomatoes, chicken broth, oregano, salt and pepper then bring to a boil over high heat. Reduce the heat to low and simmer the soup to allow the flavors to marry, about 30 minutes.
While the soup is simmering, make the eyeballs. Press 1 olive, pimento side facing out, into each mozzarella ball, creating an eye. Remove the fresh oregano sprigs from the soup, if using, stir in the half and half, and remove from the heat. Float the eyes in the hot soup and serve.
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Yield: 6 servings
Ingredients:
2 ½ pounds country style pork ribs
1 tablespoon salt
1 teaspoon ground pepper
1 tablespoon garlic powder
1 cup of your favorite barbeque sauce
salt and pepper to taste
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Preparation:
Place the ribs in a large pot and cover with water and stir in the garlic powder, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 3 hours.
Preheat the oven to 400ºF.
Using tongs, remove the ribs from the pot and transfer to a large baking dish. Pour the barbeque sauce over the ribs and brush to coat. Bake the ribs in the oven until the barbeque sauce has reduced and browned slightly, about 40 minutes.
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Yield: 8 servings
Ingredients:
2 (16-ounce) packages refrigerated pizza crust dough
1 (28-ounce) jar spaghetti sauce
¼ pound cooked ham, sliced
¼ pound Capacola sausage, sliced
¼ pound salami, sliced
¼ pound pepperoni sausage, sliced, reserving 1 piece
1 teaspoon garlic powder
¼ pound mozzarella cheese, shredded
1 onion, sliced
6 mushrooms, sliced
1 green bell pepper, sliced
1 piece of peperoni
2 black olive slices
red, green, and blue food coloring (optional)
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Preparation:
Let the pizza dough rise according to the package directions then punch down and divide into 4 equally sized pieces. Preheat the oven to 425ºF.
Roll each piece of dough into a long oval. Spread each oval with an even amount of sauce, then top with the ham, capacola, salami, and pepperoni, garlic powder, mozarella, onion, mushroom, and bell pepper, layering each ingredient and leaving a -inch lip around the dough without any topping. Roll the dough into a long log and pinch the seam to secure. Place the Stromboli, seam side down, on a lightly oiled baking sheet.
Cut the reserved piece of peperoni into a snake tongue and press into one end of the Stromboli. Press the 2 olive slices firmly into the Stromboli above the pepperoni tongue to create eyes. Cut several slits into the top of the snake to allow steam to escape.
Bake the Stromboli in the oven until the snake is browned and the cheese is melted, about 25 minutes. Squirt a small amount of food coloring into individual bowls. Brush the Stromboli with the food coloring to create stripes on the snake, then slice, and serve.
Yield: 4 servings
Ingredients:
1 pound skinless, boneless chicken breast halves, cut into 1 inch cubes
2 tablespoons soy sauce, divided
1 tablespoon all-purpose flour
2 tablespoons vegetable
2 tablespoons green curry paste
2 scallions, chopped
3 cloves of garlic, minced
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
2 tablespoons sugar
½ cup cilantro leaves
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Preparation:
In a large bowl, combine 1 tablespoon of the soy sauce and chicken. Place the flour in a shallow dish. Dredge the chicken with the flour. Heat a large saucepan over medium-high heat. Add the oil followed by the chicken and cook, stirring, until browned, about 5 minutes. Transfer the chicken to a plate.
Reduce the heat to medium and add the curry paste, green onions, garlic, and ginger, cooking until you can smell the aroma of the curry. Stir in the coconut milk, fish sauce, remaining 1 tablespoon of soy sauce, sugar, and reserved chicken into the curry mixture. Simmer the curry until the chicken is tender, about 20 minutes. Garnish with the cilantro leaves and serve in a cauldron or dutch oven, if desired.
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Yield: 4 servings
Ingredients:
8 ounces pasta
½ cup olive oil
3 cloves of garlic, minced
2 large tomatoes, peeled, seeded, then chopped into a paste
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 pitted whole Kalamata olives, 10 roughly chopped and 10 left whole
1/2 teaspoon crushed red pepper flakes
3 sprigs fresh rosemary, leaves removed
5 fresh chives, cut into 1-inch pieces
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Preparation:
Cook the pasta according to the package directions, being sure to salt the boiling water before adding the pasta. Drain thoroughly and set aside.
Place a large, deep skillet over medium heat. Add the oil followed by the garlic and cook just until you can smell its aroma. Add the tomatoes, anchovies, tomato paste, capers, chopped olives, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
While the sauce is simmering, make the cockroaches. Press 3 rosemary leaves into each side of the olives, creating legs. Press 2 pieces of chive into one end of each olive to create antlers for the roach. Add the pasta to the simmering sauce, then toss to combine. Garnish with the olive cockroaches and enjoy.
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Yield: 10 servings
Ingredients:
1 tablespoon butter
3 ½ cups cubed fresh pumpkin
1 onion, roughly chopped
1 clove of garlic, minced
¼ teaspoon dried thyme
6 cups chicken stock
½ cup heavy whipping cream
salt and pepper to taste
1 cup sour cream (optional)
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Preparation:
Place a large saucepan over medium heat. Add the butter followed by the pumpkin and onion and cook until the onion is tender. Add the garlic and thyme then cook just until you can smell its aroma. Pour in the stock and season with salt and pepper. Bring the soup to a boil over high heat, then reduce to a simmer and cook until the pumpkin is very tender, about 30 minutes.
Puree the soup in batches or use an immersion blender to process the soup. Strain the soup through a strainer and return to a clean, large saucepan over medium heat. Stir in the heavy cream, season with salt as needed, and cook until heated through. Serve the soup with a dollop of sour cream, if desired. You may also serve the soup in a hollowed out pumpkin for added flair. Simply heat the pumpkin in a 400ºF oven until heated through, about 20 minutes, before using.