The Recipe: Vampire Dinner Party

Well, I’ve been looking forward to doing a Halloween Dinner for a while, and here it is! I love Halloween! I’ll leave decor to however you want, or don’t want, it, but here are some great ideas for decorating here. Let’s get to it! Bon Appetit!

Blood Splatter Salad
Romain Lettuce
Red Pomegranate Seeds OR Blood Oranges
Whatever other toppings you want
Raspberry Vinaigrette Dressing (Blood Dressing)

Yeah. Mix ingredients. Top  with dressing.

Blood Dressing
Original Recipe found here.
1/4 cup Olive Oil
1 cup seasoned rice vinegar
1 (10 oz) jar seedless raspberry jam

Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

Steak Through the Heart
Original Recipe found here.
6 small slices fillet steak
1/2 teaspoon chopped garlic
1/2 teaspoon sugar
1 teaspoon ginger juice
125 ml/4 fl oz/1/2 cup Japanese soy sauce
125 ml/4 fl oz/1/2 cup mirin or sherry (I am substituting with 1/4 cup vinegar mixes with 1/4 cup sugar)
2 tablespoons oil
2 teaspoons sugar
4 tablespoons water or dashi
1 teaspoon cornflour (cornstarch)
cold water


Trim beef of any excess fat. Sprinkle garlic with sugar on a wooden chopping board and puree with the flat of a knife. Mix with ginger juice (squeezed from grated fresh ginger), soy sauce and mirin. Dip each steak into marinade on both sides and leave for about 30 minutes.

Heat a heavy griddle plate or frying pan. Spread oil over cooking surface and when very hot put steaks on the griddle for 1 minute. Turn over with tongs to brown other side. Turn heat low and continue to cook until done, depending both on the thickness of the meat and the way it is preferred: rare or medium.

Heat remaining marinade in a small pan with sugar, water or dashi and cornflour mixed smoothly with very little cold water. Stir until it boils and becomes clear, then spoon this glaze over the steaks and serve immediately. The steaks may be sliced and reassembled in their original shape. Serve stabbed with a steak knife (Or if you want to buy wooden stakes…).

And, for the little monsters, Severed Fingers
Original found here.
Just hot dogs carved and heated on a baking sheet in the oven untill warmed (350 for 10 to 20 minutes)…Add a little ketchup for the blood effect…

Blood and Chocolate
Original Recipe found here.
Okay, so this one is more werewolves, but they kind of go hand in hand, right?

Makes one 9″ cake or three 4.5″ cakes
10 ounces high-quality bittersweet chocolate, coarsely chopped
14 tablespoons (7 ounces) unsalted butter, cut into pieces
5 large eggs
1 cup sugar
Pinch of salt

Raspberry-Pomegranate Sauce
Adapted from a recipe from Bon Appétit – October 2006
Makes about 2 cups
2 cups pomegranate juice
1 12-ounce bag frozen unsweetened raspberries (unthawed)
1/8 cup sugar
1/4 cup honey

To make the cake:
Preheat the oven to 350 degrees F. Butter the springform pan(s) and dust with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

In a large bowl, whisk together the eggs, sugar, and salt, then whisk in the melted chocolate mixture until smooth. Pour the batter into the prepared springform pan and cover the top snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes. You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack. Once cool, remove the sides of the springform pan.

Serve thin wedges of this very rich cake at room temperature. Cake can be wrapped and stored in the refrigerator for 3-5 days.

To make the sauce:
Bring juice to boil in large, heavy saucepan. Reduce heat; simmer until reduced to about 3/4 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to about 2 cups, stirring frequently, about 20 minutes. Stir in honey and bring the mixture back to a simmer. Remove sauce from heat and allow to cool. Cover and store in refrigerator until ready to use (can be made one day ahead).

Drink Ideas?
You could make red kool-aid in a big bowl and add dry ice. Try adding a drop of blue food coloring to make it a little darker. Another option, serve Sprite in wine glasses (no ice) add one drop of red food coloring. Do not stir. Unfortunately, this works best with diet. 😦


Drew’s “Monterrey” Chicken


Boneless, skinless chicken breast

BBQ sauce


Pre sliced Pepper jack cheese



Grill chicken and bacon til done. Put one layer of chicken in a frying pan or skillet. cover each piece with BBQ sauce, then bacon, and then a slice of cheese. Heat until the cheese is melted on top. Serve.




Creamy Garlic Mashed Potatoes


3 1/2 pounds russet potatoes

2 tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan



Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.




Buttery Green Beans


1 can green beans

1 Tbs butter

Pinch salt

Garlic (optional)



Put all ingredients in a saucepan and heat through

The Recipe: Navajo Tacos

original recipe found on

Fry Bread
serves 10
5 cups all-purpose flour
2 Tbsp and 1 1/2 tsp baking powder
2 1/2 tsp salt
2 1/2 cups milk
Oil for Frying

2 lbs ground beef
2 packages of taco seasoning
2 cans beans (if desired)
shredded cheese
tomatoes, diced
sour cream
hot sauce


1. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.

2.In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.

3. Heat oil in a large, deep heavy skillet or deep fryer to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

4. Top fry bread with desired toppings.

*Just checking to see if you’re paying attention. Who eats anchovies on Navajo Tacos?

Chinese Night



1/4 cup        Finely chopped onion

1/4 cup        Finely chopped water chestnuts

1 Tbs           Soy sauce

2 tsp            Grated fresh ginger root

1/4 tsp        Each: salt, sugar, and pepper

1/4 lb           Ground pork (cooked)

20                 Wonton skins



for filling, combine all ingredients but wonton skins. Spoon 1 teaspoon of filling just below center of skin. Fold points together to form a triangle. press and seal with damp fingertips. Use in soup or deep fry.




Wonton Soup


6 cups           Chicken broth

1 cup             Bean sprouts

1 cup             Thinly sliced mushrooms

1 cup              Halved pea pods

1/2 cup          Thinly sliced bamboo shoots

4                     Green onions, bias sliced 1 1/2 inches

20                   Uncooked wontons



I a large sauce pan, bring chicken broth to boiling.  Add veggies (not green onions) and wontons. Simmer uncovered for 4-5 minutes. Stir in green onions. and serve.



Chinese BBQ Pork


2 lbs             Pork butt (we used pork tenderloin)

1 clove         Garlic, minced

1 tsp             Grated ginger root

2 tsp            Sugar

1 tsp            Salt

2 tsp           White vinegar

3 Tbs          Soy sauce

2 Tbs          Honey

1/2 tsp        Chinese 5 spice



Cut the meat into 1/2 to 3/4 inch strips and put them in a ziplock bag. Combine the garlic, ginger root, sugar, salt, vinegar, soy sauce, honey, and 5 spice. Pour over the meat, and marinate for 1 hour. Remove meat from marinade and roast ina 325 degree oven for about 30 minutes, basting frequently with the marinade and drippings.






1 tsp              Garlic powder

8 oz               Cream cheese, softened

2 Tbs            Green onions, finely chopped

1 Tbs            Soy sauce

Dash            Pepper

To taste       Crab meat (optional)

30ish           Wonton skins

—-                Oil for frying



Combine cream cheese, crab meat, green onions, garlic powder, pepper, and soy sauce in a bowl.  Place 1/2 to 1 tsp of filling on the center of wonton skin moisten and fold in the edges to cover the filling. Gently place rangoons in a pan of hot oil and fry to a golden brown. Remove and place on a paper towel to remove excess oil.




Oreo Truffles (Not Chinese, but still delicious)


1 pk             Oreos

8 oz             Cream cheese

—-              Chocolate for dipping



Remove filling from Oreos, and combine with cream cheese. Crush or blend cookies into a fine powder and combine with cream cheese mixture. Roll into bite size balls and place on wax paper. For until firm (about an hour). Melt chocolate and dip the cold Oreo balls in it and place back on the wax paper. Put in freezer (or fridge) until chocolate is solidified.