From the Vault for Latinx Month : Morbid Meals – Carne Adovada

MM15

To pay homage to the Tarot card theme of the Wicked Women Writers and Masters of Macabre challenges, all of the recipes featured for this season of Horror Addicts will be based on the Major Arcana Tarot cards. First up, a figure that shows up in more than one horror story, The Devil!

Carne Adovada

EXAMINATION

It’s been said that the Devil went down to Georgia, but I’m sure he did so when he was on vacation from his summer home of Phoenix, AZ. As a Phoenician myself, I know he lives here, because I’ve seen him enjoying a Carne Adovada burrito from one of our local hot spots, Los Dos Molinos.

When Bobby Flay came to Phoenix with his TV show FoodNation, he visited Los Dos Molinos and grabbed the recipe for this diabolical dish from Chef Victoria Chavez.

They say that the Devil is in the details, and for this recipe, it is certainly true. Note that both the chile powder and flakes are “New Mexico chile”, which I expect are probably from Hatch, New Mexico. As for a change from the original, we swapped out the fresh garlic that Victoria uses for smoked paprika, which I find adds a wonderful smoky flavor to the dish.

One word of warning, Chef Victoria does not cook anything “mild”. This is the real deal. The hottest bowl of red I’ve ever had.

ANALYSIS

Makes: 10 to 12 servings

Ingredients

6 to 8 pounds pork loin, cut into 2 to 3-inch cubes
2 cups pork (or chicken) broth
1/2 cup New Mexico chile powder
1/2 cup New Mexico chile flakes
2 Spanish onions, chopped
2 Tbsp oregano
2 Tbsp garlic salt
2 Tbsp cumin
2 Tbsp smoked paprika
2 Tbsp black pepper

Apparatus

  • Dutch oven

Procedure

  1. De-bone (if necessary) and cut up your pork loin into cubes about 2-3 inches in size. Set aside.
  2. Into your Dutch oven, add the rest of the ingredients and stir thoroughly to combine, then add in your cubed pork.
  3. Over medium-high heat, cook uncovered for 4 hours. The pork should be very tender, and just starting to pull apart.

P2210013DISSECTION

You can cook this in a pressure cooker for about an hour. Just be warned that the steam from the release is going to kick out a lot of pepper, so turn on a fan or open a window for the initial burst before you turn down the temp.

POST-MORTEM

At Los Dos Molinos, they serve the carne adovada in a burrito — just a flour tortilla saving you from the heat. At home, we like to top baked potatoes with this infernal chili, or add it to quesadillas. You can serve it any way you like. Sour cream is a welcome accompaniment.

For those who can’t take the heat, if you reduce each 1/2 cup of chile down to 2 Tbsp of each, you’ll get the flavor without the fire. But give the Devil his due and try this full force at least once, if you dare.

Morbid Meals – Halloween & Dia de Los Muertos treats for kids and adults

For Halloween I wanted to come up with some fun recipes for everyone’s holiday parties, whether they be Halloween or Dia de Los Muertos celebrations. However, I wanted to find new recipes beyond the old standards. So, here is my take on three new tricks to treat your guests.

Graveyard Guacamole Chips and Dip

Graveyard Guacamole

EXAMINATION

It’s the Great Guacamole Graveyard, Charlie Brown! Nah, that just doesn’t have the same ring to it. It does, however, taste really, really good.

ANALYSIS

Ingredients

16oz can refried beans
16oz can chili with beans
1/2 cup salsa
1 1/2 cups shredded chicken and/or pork
1/4 cup buffalo wing sauce
3 Haas avocados, peeled and pitted
1/4 cup salsa
1/2 lime, juiced
1 cup pepper jack cheese
1/4 head of lettuce, shredded
bag of tortilla strip chips (the long rectangular ones)
side of sour cream (optional)

Apparatus

  • 3-quart rectangular casserole dish
  • 3 small mixing bowls

Procedure

  1. In first mixing bowl, combine the refried beans, chili, and salsa.
  2. In second mixing bowl, combine shredded meat and buffalo wing sauce.
  3. In third mixing bowl, make fresh guacamole by mashing the avocados, then combining with lime juice and salsa.
  4. Layer the ingredients as follows into your casserole dish.
    a. First, the beans mixture, then a sprinkling of cheese.
    b. Next, the buffalo-sauced meat, then a sprinkling of cheese.
    c. Finally, the guacamole, and generously sprinkle on the shredded lettuce.
  5. Stick some tortilla chips into the dip to resemble headstones
  6. Serve with remaining tortilla chips and a side of sour cream, for the gringos who can’t stand the heat.

DISSECTION

If you want to add a little extra spookiness to this, find some Halloween-shape cookie cutters, and make your own creepy chips. Use the cookie cutters to cut corn or flour tortillas into spooky shapes. Bake in a 350°F oven for 5 to 7 minutes or until you have crispy critters. Allow to cool on a cooling rack.

POST-MORTEM

This of course makes a great appetizer for a macabre Cinco de Mayo, or anytime you want to spice up a dead (man’s) party. Furthermore, this quite frankly is a balanced meal in of itself, worthy of any gruesome occasion.


White Chocolate “Sugar Skulls”

White Chocolate Sugar Skulls

EXAMINATION

Celebrations for Dia de Los Muertos just wouldn’t be the same without sugar skulls. A new tradition of making skulls, and even coffins, from chocolate is also emerging. Regular sugar skulls take special molds and years of practice (or maybe some meringue powder to help out). They also aren’t eaten when complete — licked maybe, but never eaten.

For our party needs, we’re going to make something a little more edible using white chocolate.

ANALYSIS

Ingredients

12 oz bag white chocolate chips (roughly 2 cups)

Royal icing, in many vibrant colors, fine tip
Or if you can find them “Candy Writers” which are tipped tubes of pre-colored white chocolate candy.

Candy Writers

Apparatus

Procedure

  1. Heat water in the saucepan over high heat until it begins to simmer, then turn off the stove and place the top pan (or bowl) over the water.
  2. Pour your white chocolate chips into the top pan (or bowl). It will take about 5 minutes for all of the chips to melt.
  3. Spoon your melted candy into your skull molds. Allow the candy to harden in the molds, at least an hour. You can refrigerate it to speed this up but your candy will melt faster later. Wait it out naturally if you have the time.
  4. Carefully remove your candy from the molds. If there are any side bits to break off, use a sharp knife to carve them off.
  5. Decorate with the icing or Candy Writers and allow the your decoration to completely dry. If you are able to use Candy Writers, they need to be warmed up in hot water, but they are the smoothest way to decorate these. Since they are chocolate on chocolate, the decorations will stay longer than royal icing will on chocolate.

DISSECTION

You can also melt the chocolate in the microwave, but do this in small batches at 50% power.

Try to smooth the backs of the candy as best you can and don’t let any spread outside of the molds. You’ll have to break off any of these bits and it is hard to do that cleanly.

If your chocolate gets hard on you again as you work with it, it will become less and less easy to melt. The sugars reform bonds that get stronger each time. Turn the heat up on your boiler but only a little bit. If it gets too hot it could burn or seize up.

Also, like Gremlins, do not let your chocolate get wet. This will mess with the fats in the chocolate and then you’ll have nasty little blobs instead of smooth, silky candy. Never cover your melting chocolate with a lid, and do not let your water boil or you could get steam in your chocolate.

If the chocolate does seize up on you or get wet, here’s some tips that can help.

POST-MORTEM

Decorating these skulls with your kids is part of the fun. If they are old enough, they could help you with melting the chocolate. That is if you can keep them from licking the spoon.

You can find chocolate molds in almost every craft store these days, like Jo-Ann’s, Michael’s, etc. There’s also Amazon and eBay if you don’t have a local store with a large selection. For folks like me in Phoenix, ABC Cake Decorating Supplies has a HUGE selection of molds, and you can even buy them online. This is also where I found the Candy Writers which were perfect for the job.

If you want to try your hand at making real sugar skulls, the awesome folks at MexicanSugarSkull.com sell molds and provide recipes that make this traditional labor of love a little more accessible to the rest of us.


Blood Orange Sangría

Blood Orange Sangría

EXAMINATION

I never drink… wine. Ahem. By itself, that is. I do love a good sangría. This is my personal favorite version that I have made for years, for many an occasion. What makes it a special treat for Halloween? Why the blood oranges, of course. Blood oranges from Florida can be found in stores in October making it the perfect season for Blood Orange Sangría.

ANALYSIS

Ingredients

1 cup blood orange juice (from 4 medium or 6 small fruit)
1/4 cup superfine granulated sugar
1 bottle red wine (like pinot noir or merlot)
1 cup brandy
2 small red delicious apples
1 can cold lemon-lime soda (optional)

Apparatus

  • citrus juicer
  • large pot
  • large pitcher or punch bowl

Procedure

  1. Peel and core the apples and chop into small pieces about 1/2 inch to an inch in size. Or if you have one of those wicked spiral slicers, those peel, slice, and core an apple quickly and beautifully. Add these to your pitcher/bowl.
  2. Cut your blood oranges in half and then slice one thin ring from each half. Add these to your pitcher/bowl.
  3. Juice the blood oranges, getting every last little drop. I find electric juicers work best, but there’s nothing wrong with using an old school juicer and some elbow grease.
  4. In the large pot, over medium heat, combine the blood orange juice and the sugar. Stir until the sugar dissolves. Remove from heat and allow to cool.
  5. To the juice, add the wine and brandy. Stir to incorporate everything well.
  6. Pour into the pitcher/bowl and refrigerate until well chilled, about an hour.
  7. Remove from the refrigerator and add the soda. Stir well.

DISSECTION

You can make a virgin version with pomegranate juice or your favorite fruit punch instead of the alcohol.

If you want to make this when blood oranges are out of season, try to find Cara Cara navel oranges. They have a ruby pink fruit like grapefruit but they are remarkably sweet.

POST-MORTEM

Pour this sparkling Spanish drink into your favorite glass, with or without ice, and enjoy the best of an autumn harvest. ¡Salud, dinero y amor, y el tiempo para gozarlos!

Kill Switch: The Origin Story

In January of 2018, when our then Head of Publishing, Dan Shaurette, approached me about doing a tech horror anthology, I was all for it. I was enjoying the Black Mirror episodes that had just popped on Netflix and I had always been inspired by tech breeding horror. From the time I’d seen Electric Dreams back in the eighties, to the tech-watching-death Brainstorm, to Arnold Schwarzenegger saying, “I’ll be back” in Terminator, I’d been fascinated with tech doing horrible things. But now, as we sit at the edge of a precipice where these devices are no longer science fiction, but a reality, the horror of what really could happen is terrifying.

January 15th, 2018

Dan Shaurette: Hey, I saw your post about tech horror and I, too, am digging the genre these days.

Emerian Rich: Let’s do it!

Next came the name and Dan and I brainstormed that for a bit. Everything from Glitched to Future Dark to Kernel Panic to Digital Dread was brought up, but when Dan said Kill Switch, something just clicked.   

January 19th, 2018

Emerian Rich: No, I’m waiting for one to sock me in the face.

Dan Shaurette: Kill Switch?

Emerian Rich: That’s it!

Dan had already found the awesome vampire android cover and we were on our way.

March 9th, 2018

Submission Call: Tech Horror Kill Switch

“The Future is Broken.” – Black Mirror

What horrors will our technological hubris bring us in the future? When technology takes over more of our lives, what will it mean to be human, and will we fear what we have created? Artificial intelligence, robotics, bionics and cybernetics, clones, and virtual reality. These are a few of my favorite things. The technological singularity is fast approaching, and post-humanity is a frighteningly dark future.

First and foremost, your submission must be a horror story and contain something emotionally, physically, or mentally horrifying. Secondly, the technology should be front and center, not just a deus ex machina. Whether it be a modern technology we are creating now with a purpose yet fully realized, or some new horror as yet to be discovered. We are looking for stories in the same vein as NETFLIX’s Black Mirror.

Post-apocalypse is welcome, as are dystopian societies, but technology must have brought them about. Supernatural elements are welcome in conjunction with the technology. What we don’t want is aliens attacking humanity as the core conceit.

However, as we started to receive submissions, something was going on with Dan. He had a series of health issues and on Father’s Day of 2018, he suffered a medical emergency similar to a stroke. I waited for news on how he was doing. Would Dan come back to us? Or was this his time to go? Weeks passed where the family wasn’t sure of the outcome and finally, we got the word that Dan would survive, but that he wouldn’t be able to finish out the anthology.

My heart sank. We at HorrorAddicts.net were stunned and in a frozen state of denial. Dan, the dude who had always brought humor and brightness to our lives would no longer be on the crew and his book… What would we do about the book?

It was a tough decision. First, I had no help to produce the book with Dan gone, but even more, should I continue his vision without him at the helm? It was a tough decision. I spent hours considering canceling the book. I wrote out a pros and cons list. I spoke to Dan and his wife on text, on the phone, and considered what the impact would be should we cancel the publication mid-stream. And then I asked a question that I had joked with Dan about many times in the past. I simply asked,

What would Dan do?

And the answer I could hear in my head as clear as day was…

Dan would want the book published.

Dan had imagined a handful of stories he was going to write for the anthology. We talked about it daily. He’d poured his heart and soul into planning the book. So why shouldn’t Dan’s dream be realized?

We decided to go ahead and complete his dream of publishing this book. The fact that we have finished it for him makes me sad that he was not able to be involved very much, but it also fills me with happiness that we could see it through.

Naching had come on during this trauma and really helped pull me through. She has been an integral part of this publication as our new Head of Publishing and I couldn’t have done it without her!

I hope you enjoy this book and the plethora of ways tech can kill you. Should make for a fun read. 🙂

There is a little secret in the beginning of the book in binary code.

00110100 00100000 01000100 01100001 01101110

Which translates to: 4 Dan

I am glad this book is out for your enjoyment and the best thing about this book promotion will be when I am able to hand Dan the print copy when I see him this summer and watch the elation in his face as he realizes his dream has come true.

Thank you Dan.

From the Vault: Morbid Meals, Irish Wake Cake

One of the traditions of attending an Irish wake is to take something to feed and comfort the family during their grief. Even if the family doesn’t practice “sitting up with the dead“, a potluck gathering often is held to remember the deceased. One such dish is an Irish Wake Cake.

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EXAMINATION
This recipe is adapted from another one of my odd cookbooks, DEATH WARMED OVER, by Lisa Rogak. It is an interesting collection of recipes and customs surrounding feasts for funerals and for the dead themselves from 75 different cultures and religions. As a taphophile, I am fascinated by the many various practices of mourning the dead. Sharing food is just one way to ease the burden of those survive the loss of loved ones. Another interesting fact, pointed out in this book, is that most people eat a lot more food at funerals than they do at weddings.
So rather than talk about catering, instead, we return to a simple wake and the idea of bringing a dish over to visit, reminisce, and share a life and a meal together. This “Irish Wake Cake” is a fine variation of an Irish cream cheese pound cake. It is is simple, rich, and delicious.
ANALYSIS
Serves: 10
3/4 cup unsalted butter
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs
3 oz cream cheese
1 3/4 cups cake flour, sifted (roughly 6 oz by weight)
1 1/4 tsp baking powder
1/4 tsp salt

1 cup dried currants or raisins
2/3 cup buttermilk
1/2 cup powdered sugar
2 tsp lemon juice

Apparatus
Electric mixer with mixing bowl
9 inch loaf pan
Small bowl
Cooling rack
Procedure
  1. Preheat your oven to 325 F degrees.
  2. In the mixing bowl, use an electric mixer to cream the butter, sugar, and vanilla together.
  3. Beat in the eggs one at a time, then add the cream cheese, mixing until thoroughly combined.
  4. Add the flour, baking powder, and salt, mixing until thoroughly combined.
  5. Gradually add buttermilk and mix until you have a smooth batter with no lumps, then fold in the currants.
  6. Pour the batter into a greased 9-inch loaf pan.
  7. Place the pan on the center rack in your oven and bake for about 1 hour 20-25 minutes, or until a knife comes out clean for a test.
  8. Remove to a cooling rack and let the cake cool down for 15 minutes.
  9. In a small bowl, combine the powdered sugar and lemon juice, then drizzle that icing over the cake while it is still warm. Let the cake cool down however before serving it.
  10. Slice the cake and serve with a dollop of clotted cream or whipped cream.
DISSECTION
There is a lot of dairy and fat, but substitutions will probably not work as well. You may be able to use margarine instead of butter and soy milk instead of buttermilk. There’s even vegan “cream cheese”. The ratios for everything might need a little tweak here and there if you go that route.
If you can’t find cake flour, you could use all-purpose flour. The difference is that cake flour is milled to be finer and it also has less gluten, which means your cake will be light and fluffy, instead of dense like bread. If you are going the gluten-free route, use a 2:1 mix of flour to starch (like 4 oz superfine rice flour and 2 oz tapioca starch).
I did have trouble finding currants but I didn’t want to use raisins. Instead, I found these incredible blueberry-infused dried cranberries. Those were very tasty and worked well with the tangy, lemony glaze.
I discovered that other recipes for Irish pound cake use Irish cream liqueur instead of the buttermilk, also instead of the lemon juice for the icing. Depending on who you are baking the cake for, that might be a welcome change to the recipe.
POST-MORTEM
This recipe came together so fast, I didn’t really have time to take photos of the steps. That’s how easy it is to make this cake. The hardest part was waiting for it to bake.
I served it with a little homemade whipped cream. Clotted cream would have been better, but that stuff takes forever to make.
This cake is so good, trust me, you will be finding reasons to bake it. People die all the time, after all. Good food is a beautiful way to honor the dead and celebrate life.

Morbid Meals – Barren Baker’s Cornbread Honeycomb Muffins

EXAMINATION

Once upon a time it was hard to be a baker. Bread being so vital to the common diet, for rich and poor alike, laws were passed to make sure that bakers did not cheat their customers with light loaves or unhealthy fillers. To make sure that their customers were happy, often times it was better to make sure that an order was filled that was over weight rather than under. Thus, many bakers started giving away an extra cookie or muffin with an order of a dozen. Thus, a baker’s dozen is 13. Normally one might consider 13 to be unlucky, but now it has probably spared a lot of bakers from harsh penalties like having their hands chopped off.

Did you know, however, that if you don’t use a muffin tin, which often have either 6 or 12 cups, that you can bake better muffins in 13 paper-lined foil cups? It is true! Placing the cups on a baking sheet in a tight 4 x 5 x 4 pattern bakes the muffins more evenly and nets us exactly 13 muffins. I call these honeycomb muffins because they resemble the hex-pattern of honeycomb.

Note also as they cook, these muffins will push even closer together and the resulting muffins will take on a more hexagonal shape rather than round. If you want perfectly round muffins, you might need to double-up the cups, or if you have mason jar rings, you can set the cups in the rings to help them retain their shape.

If you find, however, that you’ve actually been cursed like the baker from Into The Woods, here’s a recipe that might do the trick to get on a witch’s good side.

ANALYSIS

Yield: 13 muffins

Ingredients

  • 1 cup / 160g cornmeal (yellow as, well, corn)
  • 1 cup / 120g all purpose flour
  • 1/2 cup / 120g granulated sugar
  • 1 Tbsp / 10g baking powder
  • 1 tsp / 7g salt
  • 1 cup whole milk (from a cow as white as milk)
  • 2 large eggs
  • 1/4 cup honey (as pure as gold)
  • 1/2 stick (2 oz) butter, melted

Apparatus

  • Large mixing bowl
  • Medium mixing bowl
  • Spoon and whisk
  • Foil and paper muffin cups
  • Baking sheet

Procedure

  1. Preheat your oven to 400°F/200°C.
  2. In a large bowl, mix your dry ingredients together and incorporate well.
  3. In the other bowl, whisk together the wet ingredients.
  4. Add the wet to the dry and then stir to mix well into a thick batter.
  5. Place foil muffin cups with paper cups inside them on a baking sheet in a tight 4 x 5 x 4 pattern.
  6. Divide the batter into the 13 cups and bake for about 15 to 17  minutes, until the tops are golden brown.

DISSECTION

If you want to make a gluten-free version, feel free to use your preferred GF flour mix, but be sure to measure by weight (120g). Note for example the difference between the flour and sugar. They both weigh the same, yet it only takes ½ cup of sugar to reach 120g vs. a full cup of AP flour to weigh the same.

These are delightfully sweet without being too sweet. If you would prefer even sweeter, I recommend adding stevia. Adding more sugar or honey will change the consistency of the batter. Stevia powder however enhances the sugar already in the recipe but very little goes a long way.

POST-MORTEM

Serve these with a fresh batch of magic kidney beans (red as blood) and rice.

Morbid Meals – Genie in a Bottle

EXAMINATION

Cursed objects come in all shapes, sizes, and purpose. The first cursed object I could think of, that wasn’t related to the TV show Friday the 13th, was the lamp or bottle that trapped a genie inside.

While we have Aladdin and the cursed lamp from One Thousand and One Nights to thank for being the source of this legend, the idea of a “genie in a bottle” hails primarily from Barbara Eden’s TV sitcom I Dream of Jeannie... which in turn was inspired by a 1964 movie starring Barbara Eden called The Brass Bottle.

As for bottles with spirits trapped inside, I naturally decided a cocktail was in order. I’ll admit that a certain cartoon genie inspired the color.

ANALYSIS

Yield: 1 drink

Ingredients

  • 2 1/2 oz blue curaçao
  • 1 oz spiced gold rum (or light/silver, not dark)
  • 1/2 oz Arak (or absinthe or ouzo)
  • 1 oz sweet and sour mix
  • 3 oz pineapple juice
  • ice

Apparatus

  • Cocktail shaker and jigger
  • Hurricane glass

Procedure

  1. Into a drink shaker, add all ingredients including ice, cover and shake.
  2. Pour into a hurricane glass, or a bottle for fun.

DISSECTION

Arak is an Arabian alcohol produced in the Levant region, which does not adhere to the Muslim avoidance of liquor. It is made with aniseed and it louches becoming cloudy when mixed with water, hence my suggestion to substitute ouzo or absinthe if you cannot acquire the Arak. Plus absinthe adds to the color, especially if you can find a blue absinthe.

POST-MORTEM

After a few of these, you too will believe there is infinite cosmic power in an itty-bitty living space. Just be careful what you wish for.

Morbid Meals – Three Witches’ Stew

EXAMINATION

There are many superstitious actors who will tell you about various curses of the theatre. Like how they can’t wish each other good luck, but rather “break a leg”.

The most famous, however, may be to not say the name of The Scottish Play. This is brought most humorously to light on an episode of Blackadder The Third.

To honor the Three Witches, all items in this stew come in threes. We’ll be making this in our magic cauldron (called a pressure cooker).

ANALYSIS

Servings: 9 serving bowls

Ingredients

3 Tbsp of oil

Three meats
1.5 lbs bone-in mutton/lamb shank
1.5 lbs bone-in beef/veal shank
1.5 lbs gammon joint or ham hocks

Three seasonings
1 Tbsp kosher or sea salt
1 Tbsp ground black pepper
1 Tbsp smoked paprika

Three aromatics
3 leeks (or 1 onion), chopped
6 garlic cloves, minced (or 1 Tbsp minced garlic, or 1 tsp garlic powder)
1/3 cup of all-purpose flour

Three herbs
3 bay leaves, fresh or dried
6 sprigs of oregano  (or 1/2 tsp of ground oregano)
9 sprigs of thyme (or 1 tsp dried thyme, or 3/4 tsp of ground thyme)

Three brews for the stew
9 oz Scottish ale (like Kilt Lifter)
6 oz Oat stout
3 oz Triple Malt Scotch whisky

Three leafy greens
1 bunch of kale
2 scallions, chopped
3 ribs of celery, chopped

Three roots
3 wee neeps (turnips or small rutabagas, or 3 parsnips), chopped
6 carrots, chopped
9 young tatties (waxy or fingerling potatoes)

Three pints of water

Apparatus

  • Pressure cooker, 7-quart

Procedure

  1. Chop all of the veggies first and set aside in the groups listed above.
  2. Pour 3 Tbsp of oil with a high smoke point (like corn or peanut, or even ghee or  clarified butter; canola is the lowest smoke-point oil you should use) into the pressure cooker. Turn heat to high.
  3. Cut the lamb and beef into large chunks (save the bones) and season with salt, pepper, and paprika.
  4. When the oil begins to shimmer, brown the lamb and beef on all sides. Remove and set aside.
  5. Reduce heat to medium. Saute the leeks/onion and garlic for about 1 minute. Add the flour and stir to combine.
  6. Deglaze with the ale. Then add the stout and scotch.
  7. Place the bones into the cooker first, then add the meat back, and then the rest of the ingredients. Top with 3 pints of water, or as much as you need to just fill under the Max Fill line.
  8. Return the heat to high. Close and lock the lid. Cook on high until pressure valve whistles or rattles, then turn heat down to low and cook for about 33 minutes under pressure.
  9. Remove the bones, bay leaves, and herb sprigs. Meat should be tender and the veggies supple. Ladle into bowls and allow to cool before serving.

DISSECTION

We are using about 1.5 pounds of bone-in meat each because we want the bones for the stock. Once cooked, we’ll have about 3 pounds of meat.

If you don’t have a pressure cooker, you can use a large crock pot and cook on high for 333 minutes, or about 5 1/2 hours. It is much harder to make what is essentially the stock this way, however.

POST-MORTEM

Definitely serve with whisky or ale or stout. Can’t decide? How about a whisky barrel-aged ale?  Or a Half and a half?

Morbid Meals – Gris-Gris Gumbo Ya-Ya

EXAMINATION

A wise man named Penn Jillette once said, “Everybody got a gris-gris.Gris-gris (pronounced gree-gree) is a French term from voodoo for the medicine pouch that vodouisants wear around their neck. What Penn was saying, however, is that we all have something that we cling to, whether it be something tangible to bring us good luck (or ward off bad luck), a belief, a superstition, even a firmly and long-held conviction that centers us or even defines us. That something, according to Penn, is the one thing we should scrutinize first and foremost in our lives and try to change about ourselves, hard as it may be.

For me I think it is fair to say that my gris-gris is food. Now, I know what you’re thinking. “Dan,” I hear you say, ”we all need food.” Yes, which is why we should scrutinize it. I fear that so many folks walk through life just throwing anything bite-sized (or super-sized) down their gullet without thinking about it.

It is one of the reasons why I started Morbid Meals. We must eat to live, which means something else must die. We don’t like to think about that, though. We’ve pre-packaged, homogenized, and mass marketed products so that we don’t have to think about where our food came from. That nicely fits a model of consumption not sustenance.

Now I’m not saying we should all jump on the latest food fad of dietary detritus. That too is a gris-gris; putting your faith in what somebody else says is good for you, bad for you, will help you lose weight, etc. The corollary to my mantra is that we are all going to die no matter what we eat. Some food will kill us faster than others, but an acceptance of moderation is really what I’m advocating here. Everything in moderation including moderation.

You’ve likely noticed this at play in my recipes here before. Many of them offer alternatives for those with dietary restrictions, suggestions for alterations, never requiring you follow these recipes to the letter. I’ve also presented my share of crazy creations that would be fun to try at least once, and then you can go back to eating healthy or whatever. Live a little while you can. Food is life, food is love.

So, I’ll step off my soapbox and say that if you need a gris-gris, why not try a little bit ah Gris-Gris Gumbo Ya-Ya, hey now. Doctor’s orders. Dr. John, the Night Tripper, that is.

Now before y’all freak out, this recipe makes a lot of gumbo. It is meant to be shared with a large family. (The loas might like a bowl, too.) We also love having leftovers. Gumbo gets even better when you put it up and eat it the next day. Feel free to divide in half if you prefer. It also takes a long time to cook, like almost 3 hours. Gumbo is not fast food. It is completely worth the effort.

ANALYSIS

Servings: 12 to 16

Ingredients

  • 5 lbs. whole chicken, or 4 lbs. bone-in chicken thighs
  • 2 carrots, chopped
  • 3 medium yellow onions, chopped, divided
  • 4 ribs celery, chopped, divided
  • 1 bell pepper, chopped
  • 8 whole okra, sliced (about 1/2 cup) (optional)
  • 1 Tbsp salt
  • 1 Tbsp creole seasoning
  • 2 bay leaves
  • 3 to 4 quarts water
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups all-purpose flour
  • 6 garlic cloves, minced (or 1 Tbsp minced garlic, or 1 tsp garlic powder)
  • 1 lb andouille sausage, chopped
  • 1/2 lb tasso ham (cajun ham), chopped
  • Cooked rice (1/2 cup per serving)
  • Louisiana hot sauce, to taste when serving

Apparatus

  • Pressure cooker, 7 quart
  • Large, heavy stock pot or Dutch oven
  • whisk

Procedure

Mise en place (everything in its place)

  1. Chop all of the veggies. Do this first. You’ll thank me later. Divide the onions into half portions (one for the stock and one for the gumbo). Divide the celery in half as well. Set aside.

Make the chicken stock

  1. Into your pressure cooker, add the carrots and the first portions of onions and celery, along with the salt, seasoning, and bay leaves.
  2. Cut up your chicken and arrange all of it, including the bones, fat and skin, giblets, gizzards, etc., into the pressure cooker on top of the veggies.
  3. Pour in the water, but make sure NOT to go above the “maximum fill” line.
  4. Cover with the lid and lock it down. On the stove top, turn the heat to high and bring up to pressure. When you hear the pressure release whistle, reduce the heat to low, for a steady low hiss. Cook for 30 minutes.
  5. Release the pressure and open the cooker carefully.
  6. Strain the stock into a container to cool. Reserve 3 quarts of stock for the gumbo. (If you have more, save it to cook the rice.) Separate the chicken meat from the bones and set aside.

Make the roux

  1. In a large stock pot or Dutch oven, heat the oil over high heat until it begins to shimmer before it reaches its smoke point.
  2. Reduce your heat to medium and carefully whisk in your flour in small batches, which should immediately begin to sizzle. Whisk constantly for about 15 to 20 minutes, or until the roux turns a deep brown color, like milk chocolate.
  3. Lower the heat to medium-low and stir in the remaining onions, celery, and bell peppers. Stir occasionally for another 10 minutes, or until the roux thickens and turns a glossy dark brown color, like dark chocolate.

Bring it all together

  1. Into the pot with your roux, still at medium low, add your okra (if using), garlic, and chopped andouille sausage. Stir occasionally and cook until all of the vegetables are soft, about 8 to 10 minutes.
  2. Add your reserved 3 quarts of stock and stir until the roux is well combined with the stock. Raise the heat to high and bring to a boil, then reduce the heat to low and cook, uncovered, for 1 1/2 hours. Stir occasionally to keep everything well combined.
  3. Now you can add the cooked chicken and the chopped tasso ham to the gumbo and cook for an additional 15 minutes.
  4. Turn off your heat and let your gumbo cool down for at least 5 minutes. This stuff is very hot.
  5. Serve with steamed rice. If you like, add hot sauce to your taste.

DISSECTION

Let’s address the okra first. I love okra, especially fried, but most folks I know can’t stand how gummy it is. That’s what makes it gumbo, though, in my humble opinion. In fact”gumbo” means okra. It does tend to be optional in a chicken and sausage gumbo. It is more common in a seafood gumbo. Okra adds an earthy flavor and extra thickness, for even though we are adding a lot of roux, a dark roux doesn’t thicken gumbo very much. (A light roux will thicken more but has less flavor.) Don’t use “okra season” as a reason to skip it either. You can probably find frozen okra out of season.

If you can’t find tasso ham, you can substitute with smoked ham or regular smoked sausage.

Can you make the stock without a pressure cooker? Sure, but it will need to simmer for at least two hours.

POST-MORTEM

Save your hot sauce until the end. Again, trust me on this. I know cajun and creole foods can be spicy but not everyone can handle it. Also, we’re using andouille sausage and creole seasoning, where various brands have different levels of heat. This is why I suggest adding the hot sauce at the end to your own personal taste in your own bowl. Once you make it often enough and you use brands you are familiar with, feel free to spice things up.

One of my favorite stories about Marie Laveau was that she often made large batches of gumbo and would give bowls of it to condemned prisoners in New Orleans, as well as feeding it to the sick and poor. I don’t know how true this story is, or the tales that mention a few other medicinal herbs which might have made their way into the gumbo, but I do know the power of a good bowl of gumbo and rice to make everything all right with the world.

Morbid Meals – Curse of the Black Pearl Rum Balls

EXAMINATION

Why is the rum gone? I’ll tell ya why, Jack. We be makin’ rum balls this here fine day. I tell ya true, I found this recipe while rummagin’ around ol’ Davy Jones’s locker. He’s a big fan o’rum, so if you’re hittin’ the high seas, bring a batch o’ these rum balls wi’ ya and he might let ya sail on.

ANALYSIS

Servings: about 30

Ingredients

  • 24 Oreo cookies (whole cookies with filling)
  • 1 cup powdered sugar
  • 2 Tbsp cocoa powder
  • 2 Tbsp molasses
  • 1/4 cup black or dark spiced rum
  • 2 Tbsp Tia Maria, Kahlua, or other coffee liqueur
  • 1 cup chopped nuts
  • Wilton Black Pearl Dust (optional)

Apparatus

  • Food processor with chopping blade
  • Medium mixing bowl
  • Plastic wrap
  • Small ice cream scoop, melon baller, or a spoon

Procedure

  1. Into your food processor add cookies, powdered sugar, and cocoa powder. Pulse on high until well combined.
  2. Add molasses, rum, and coffee liqueur, then pulse again to mix well.
  3. Add chopped nuts and pulse on low until combined. If you want large chunks of nuts, just do a quick pulse. If you want the nuts ground fine, then pulse until you no longer see the nuts.
  4. Transfer the mixture to a bowl with a lid or cover with plastic wrap. Chill in your refrigerator for about 30 minutes so that it can firm up.
  5. Scoop the chilled mixture into balls and roll between your palms to form a smooth, round ball about an inch wide.
  6. Coat each rum ball with black pearl dust. A little bit goes a long way.
  7. Chill the rum balls in an airtight container in the fridge for at least 2 hours before serving.

DISSECTION

If you don’t have Tia Maria or Kahlua, or don’t like coffee liqueur, you can just use more rum instead. I like Tia Maria because the coffee flavor compliments the chocolate. Sometimes when I make these I use only Tia Maria as it has rum as the base, but the coffee flavor can be too much for some folks.

POST-MORTEM

You can absolutely make these without the Black Pearl Dust. It can be hard to find in stores. Furthermore, the dust… gets… everywhere. You will look like a coal miner when you are finished making these with the pearl dust, and your lips and teeth will get a bit yucky, too. On a positive note, they sure are shiny. And tasty!

Why are the Rum Balls gone? I eats them all, that’s why.

Morbid Meals – Scotch Deviled Eggs

EXAMINATION

I’m a big fan of eggs. I’ll eat them a hundred different ways. Two of my favorites have to be good ol’ deviled eggs, perfect at a picnic, and the pub grub staple called a scotch egg. It struck me once upon a time that it might be quite tasty to make a hybrid of the two: a scotch deviled egg. Man, I love it when I’m right. When I was pondering this episode’s curse, that being “oddball curses”, I thought also that the scotch deviled egg is a very “odd ball” indeed. Thus, allow me to present this clever cursed canapé.

ANALYSIS

Servings: 12

Ingredients

  • 1 package (19 oz) bratwurst sausage links
  • 7 large eggs; 6 to boil, 1 for egg wash
  • 1/2 cup all purpose flour
  • 1 cup seasoned bread crumbs
  • 3 Tbsp Dijon mustard
  • 3 Tbsp real mayonnaise
  • 1 tsp pickle juice (optional)
  • hot sauce, to taste (optional)
  • paprika, for garnish (I prefer smoked paprika)

Apparatus

  • Saucepan with a lid
  • slotted spoon
  • three medium bowls
  • Cookie sheet with Parchment paper
    • or a Roasting pan
  • mixing bowl

Procedure

  1. Hard boil six eggs: Put eggs into a pan of cold water and bring to a rolling boil. Remove from heat and cover with a lid. Let the eggs cook for 9 to 10 minutes.
  2. Using a slotted spoon, transfer the eggs to a bowl of ice-cold water. Let the eggs cool down for about 15 minutes to make them easier to peel.
  3. Once the eggs have cooled, carefully peel them.
  4. Open your package of brats and remove the sausage from their casings. Shape into six thin sausage patties.
  5. Take a peeled hard-boiled egg and wrap it completely in the sausage. Repeat for each egg.
  6. Pre-heat your oven to 400°F.
  7. Set up a breading station with three bowls: one for the flour, one for a beaten egg, and one for the breadcrumbs.
  8. For each sausage-encased egg, roll it in the flour, coating evenly. Dip in the beaten egg wash. Then roll in breadcrumbs and set aside.
  9. For baking, use either a cookie sheet lined with a sheet of parchment paper, to soak up the grease, or use a roasting pan, which is a drip pan with a wire rack on it. This will allow the grease to drip away from the scotch eggs.
  10. Evenly space out your breaded sausage and egg balls on your cookie sheet or roasting pan.
  11. Bake at 400°F for 25 to 30 minutes. The goal is to make sure that the sausage is cooked completely. It should be nice and brown with no pink.
  12. Remove the scotch eggs from the oven and allow them to cool and rest on a plate lined with paper towels to soak up any grease.
  13. Cut the scotch eggs in half and remove the yolks to a mixing bowl. Set the scotch egg halves aside.
  14. Mash the egg yolks with a fork. Add the mustard, mayonnaise, pickle juice and hot sauce. Mix well until thick and smooth.
  15. Spoon the deviled yolk mixture back into the scotch egg halves. Sprinkle with paprika and serve.

DISSECTION

Many folks know how to boil eggs, but I provide a brief overview above of how I cook them which is not the usual grandmother-tested method. I found this article with video from TheKitchn.com which I find works out well. Many scotch egg recipes tell you to under cook because the eggs will be cooked again. Since we are making deviled eggs, if they are a little over cooked, it is OK. I have found that 9 minutes using this off-the-heat method makes a nice creamy but firm egg yolk after all the rest of the cooking is done.

I prefer to bake mine vs. frying them as is traditional. When they are baked they are a) somewhat healthier and b) definitely less of a mess. If you would prefer to fry yours, try this:
Heat your oil in a deep fat fryer or deep pan to about 300ºF. Fry the scotch eggs until golden brown, about 4 minutes. Remove to a paper towel lined plate to cool and rest. Then devil the yolks as described above.

POST-MORTEM

My goodness, these may be odd but they are so good. The bratwurst sausage brings just the right flavor to the eggs, mild and meaty. However, feel free to use whatever sausage you prefer. A hot Italian sausage would go well with these.

By the way, allow me to shatter your illusions. Scotch eggs are not Scottish, though I’m sure they are eaten there on occasion. No, scotch in this case is short for “scotched” which describes mincing meat, such as the sausage that encases the egg.

Morbid Meals Holidaze – Eating Your Way Through the Zpoc

 

The holidays are a wonderful time to get together with family and friends, but it is also a time of chaos. Imagine what would happen if during all of the holiday’s sales a zombie apocalypse occurred? That would be a very Black Friday, indeed. Surviving the Zpoc would be a whole new level of Holidaze. The thought of Pumpkin Spice Zombies frightens me more than anything.

When dealing with zombies and other apocalypses, one thing that I find is often missing is a discussion of keeping yourself fed. Sure, weapons and shelter are important. Fighting off hunger and thirst is crucial however to keep fighting off the undead hordes.

Thankfully, at this wonderful time of the year, we now have two excellent cookbooks and survival guides catering to the zombie apocalypse. It might come as a surprise that they were both written by the same author. The Walking Dead: The Official Cookbook and Survival Guide just came out this October. The same author, Lauren Wilson, also wrote The Art of Eating Through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide in 2014, which I lovingly call the Zpoc Cookbook.

Both are reliable resources that read like experienced prepper’s guides. Both have thorough chapters on improving our survival skills. They aren’t gimmicks, either. I think even the Boys and Girls Scouts would learn a thing or two. Les Stroud would be proud.

The included recipes differ dramatically, however. The Walking Dead Cookbook’s recipes are inspired primarily by characters and locations from the series. (Like Carl’s Chocolate Pudding or The Kingdom’s Breakfast Cobbler.) The Zpoc Cookbook, however, has more relatable recipes but with the usual campy names. (Like The Wok-ing Dead Stir-Fry and Wasteland Cupcakes.)

In many ways, the TWD Cookbook is an updated version of the Zpoc Cookbook. The chapter structure is a bit more organized and it simplifies a few concepts. It is also, of course, packed full of references to the characters of the TV show.

One thing that the TWD cookbook has that the other lacks is a whole chapter on alcoholic beverages. The Zpoc Cookbook does have a recipe for a mead, which would be excellent for barter, but that’s it. Conspicuously absent from both is a classic Zombie recipe, though TWD has a killer drink called The Walker which looks tasty. TWD also describes how to make mead. I think they both missed the opportunity for more instructions on how to make other boozes.

For example, I was at first excited to see the recipe for Cherry Moonshine in the TWD, but this is actually just how to take Everclear and fortify it with cherry syrup. Tasty for other cocktails, true, but learning basic distillation, like say to make applejack, would be a useful skill. (Yes, distillation is still illegal in most places, but during the apocalypse, I think prohibition is going to be the least of anyone’s worries.) Distilling alcohol can be useful as a way to make fuel as well, which will be handy in a post-apocalyptic gas shortage. For that matter, distilling water would be a vital skill, but while the Zpoc briefly mentions a solar still, the TWD only discussed boiling and filtration.

While both books do cover fishing and hunting and recipes for such wild game that you might catch (each has a squirrel recipe, for example), neither cookbook heavily features recipes using the food you have foraged, grown, or preserved yourself. There was one recipe in TWD Cookbook for chocolate chunk cookies that does make use of applesauce, and later provides a recipe for making and preserving your own applesauce for stocking up during harvest season. However, the majority of the recipes assume you have a decently stocked pantry and icebox and that you are willing to use your rations. For example, I think you’d be hard-pressed to sacrifice eggs and milk to make a homemade batch of chocolate pudding rather than stock up on canned chocolate pudding. I’m sure Carl would understand.

I was pleasantly surprised that neither cookbook resorts to parody recipes or kitschy Halloween gimmicks, and thank goodness for no recipes featuring brains or “long pig”. If you would like that kind of thing, you can find my take on The Walking Dead Terminus Tavern “Human Burger” recipe here on Horror Addicts to try. But I digress.

The Walking Dead Cookbook is an excellent coffee table cookbook. The Art of Eating Through the Zombie Apocalypse is a standard paperback size which would be more practical in a Bug-Out-Bag. They would both be fun gifts this holiday season. Really the question is are you a fan of The Walking Dead or a zombie fan in general? I think The Art of Eating Through the Zombie Apocalypse may be the better resource, and it is less expensive if that matters. Both books have Kindle versions available. If you can’t decide, you can always buy both, like I did.

As Lauren says in The Walking Dead Cookbook, “Living or dead, there’s one thing that unites us all—hunger.” During the zombie apocalypse, holiday gatherings with your family, friends, and fellow survivors will mean more than ever.

Finale Guest: G TOM MAC

For the finale, Dan Shaurette interviewed with one of our favorite musicians, a legend in the industry of soundtracks for TV and film as well as playing on tour, Mr. Gerard McMahon, aka G TOM MAC.

gtommac

2017 marks the 30th Anniversary of The Lost Boys! Of course his song, “Cry Little Sister” is forever linked to the movie.

All through the 80’s and 90’s and beyond he left his mark on many film and TV soundtracks. The compilation album Full Circle of Mad Years runs the gamut from Fast Times at Ridgemont High to Chasing Amy and more. Hell, KISS covered his song “Is That You” on their hit album Unmasked.

He is still writing and performing. His music can be found in two upcoming movies. The new Lionsgate film Grey Lady which hits theaters this later this year, and you can spot G in the movie singing the movie’s theme song, “Eyes on the Prize”. Plus there’s the upcoming comedy The Best Thanksgiving Ever which he wrote all of the music for.

In 2017, he’s releasing a new album called THOU and he will be playing gigs around the country to celebrate the 30th anniversary of The Lost Boys.

We hope you join us for the season finale, premiering October 22, to hear the interview with G TOM MAC. To find out more about him and his music, please visit GTOMMAC.com.

Morbid Meals – Tribute to The Stuff

MorbidMeals2

EXAMINATION

About the only thing we know about The Stuff is that “enough is never enough”. It was discovered oozing up from the ground at a petroleum chemical plant in the 80’s and it was very tasty, addictive, and mind-altering, all before it eventually caused consumers to explode. We sent in a crazy corporate spy to find out the formula, but he was unsuccessful. So, here’s my attempt using all natural ingredients.

thestuff

ANALYSIS

Yield: about 1 1/2 pints

Ingredients

12 oz cream cheese, softened
10 oz sweetened condensed milk
2 Tbsp lemon juice
1 tsp vanilla extract or other clear flavoring (optional)

Apparatus

  • Mixing bowl
  • Stand mixer or hand mixer

Procedure

  1. In the mixing bowl, beat the cream cheese until smooth.
  2. Mix in the condensed milk, a little at a time, to keep the mixture smooth with no clumps.
  3. Mix in the lemon juice and vanilla extract. Scrape down the sides of the bowl as necessary. Mix until velvety smooth.
  4. Pour into serving containers and let it set in the refrigerator. Serve chilled.

DISSECTION

Feel free to add any flavor extract you like to amp up the flavor, just be sure it is clear so that The Stuff stays pristine white.

POST-MORTEM

The Stuff will stay fresh in the fridge for less than a week. After that, well, it might try to come find you.

Some of you may have noticed, this is really the filling for a basic no-bake cheesecake. Here’s some ideas for crusts. Prepare your crust, pour in The Stuff, and chill in your fridge for at least two hours. Top with cherries or whatever you fancy.

You can also make delightful parfaits with alternating layers of fruit, The Stuff, and some crumbled cookies (or graham crackers).

Also, this makes an amazing ice cream base and you don’t even have to churn it (though you can if you have an ice cream churn.) Just pour into a freezer-safe container and freeze overnight. So good!

Really, the options are endless. Remember, “enough is never enough”!

Morbid Meals – Tribute to Motel Hell – Farmer Vincent’s Fritters

MorbidMeals2

EXAMINATION

Fritters are a great way to use up some of the leftover meats you have from previous meals, or from any stash you might have lying around. Farmer Vincent’s Fritters were very special indeed, as he used some of his famous smoked meats. Don’t bother asking what kind of meats they were, however. His slogan was “it takes all kinds of critters to make Farmer Vincent’s Fritters.” If you do ever venture down to try his fritters, I would recommend not staying at the nearby MOTEL HELLO. In fact, it is probably much safer all around to make these yourself.

fritters

ANALYSIS

Yield: 8 to 10 fritters

Ingredients

Filling
1 1/2 lb cooked and shredded meats of your choice
1 Tbsp smoked paprika
1 tsp ground cumin
salt and pepper, to taste
4 strips of bacon
1/4 cup onion, finely chopped, or 1 tsp onion powder
2 garlic cloves, minced, or 1/4 tsp garlic powder

Batter
2 large eggs, beaten
1 cup milk or water
1 1/4 cups all-purpose flour
salt and pepper, to taste

Oil for frying

Apparatus

  • Large mixing bowl
  • Medium mixing bowl
  • Frying pan or skillet

DISSECTION

There are basically two ways to make fritters. One is to mix the meat filling into the batter and fry them like griddlecakes. The other is to make patties or balls then dip them in batter and deep fry. I provide directions for both below.

Procedure

To prepare the filling
  1. In a large mixing bowl, toss together your cooked meats, paprika, cumin, and salt and pepper. Set aside.
  2. In a skillet over medium heat, fry your bacon strips until they are crispy as you like them. Set the bacon strips aside to cool and dry on a paper towel-lined plate.
  3. In the rendered bacon fat, sauté the chopped onions and garlic. When the onions are translucent, pour the onions, garlic, and grease into the meat mixture. Crumble the bacon into bits and add to the meat mixture. Mix well to incorporate.
To make the batter
  1. In a medium mixing bowl, beat two large eggs, add the milk (or water), and then whisk in the flour, salt, and pepper. Whisk together until you have a batter with no lumps.
To make the fritter-cakes
  1. If you prefer the griddle cake method, then into your skillet, back over medium heat, add about 2 Tbsp of oil to provide a thick layer of oil to pan fry. Allow this to heat up.
  2. Pour in some of your batter into your meat mixture bowl and mix thoroughly. You may not need all of the batter. The mixture should bind well and maybe be a little loose.
  3. With a large spoon or ladle, measure out enough meat-batter mixture for two cakes. (You can do more if you have room in your skillet or make smaller cakes.) Fry the fritters until golden brown on both sides, about 2 minutes per side.
  4. Set the cooked fritters aside to cool and dry on a paper towel-lined plate.
OR – To make the patties for deep-frying
  1. If you prefer the deep fry method, then into your skillet, over medium-high heat, add enough oil to provide at least an inch of oil to fry in. Allow this to heat up to about 325°F.
  2. Divide your meat mixture evenly into either into balls or patties. Some meats don’t form one or the other easily, so this will be a matter of experimentation. By using cooked meats, however, you don’t have to worry about under-cooked food if they are too thick.
  3. With a sturdy pair of tongs (or with your hands if you must), dip your meat into the batter and then gently place into the hot oil.
  4. Cook each fritter until golden brown on both sides, about 3 minutes per side.
  5. Set the cooked fritters aside to cool and dry on a paper towel-lined plate.

POST-MORTEM

I like fritters made both ways, and I know this is also a regional thing to prefer one method over the other. Personally, I prefer eating the deep fried patties but they tend to make a bigger mess in my kitchen. Your mileage may vary.

As for serving, the patties or fritter-cakes go well with mashed potatoes and gravy or make excellent sandwiches. The fritter balls are fantastic with honey mustard or sweet-and-sour sauce.

Morbid Meals – Tribute to Se7en – Spaghetti alla Carbonara

MorbidMeals2

EXAMINATION

It would be a deadly sin to stuff your face with box pasta and canned sauce. Or worse—canned spaghetti—like that poor bastard in the thriller, Se7en. Besides, I think we’ve had enough tomato recipes for now.

What I love about Carbonara is that I can avoid the usual acidic tomato sauces and also not go down the Alfredo route that can give lactose-intolerant folks grief. Like most Italian dishes, there are many ways to prepare this dish. Carbonara is an Italian-American creation dating back to WWII, and as such, recipes vary wildly. This recipe makes the preparation a great deal simpler than the “traditional” method but it is still delicious and different than the usual pasta night.

Spaghetti Carbonara

ANALYSIS

Yield: 4 to 6 servings

Ingredients

1 lb spaghetti, cooked – reserve 1/4 cup of the water
3 large eggs
1 cup freshly grated Parmesan cheese, plus more for serving
2 Tbsp extra-virgin olive oil
1/2 lb pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped (or 1/2 tsp of garlic powder)
black pepper, freshly ground

Apparatus

  • Mixing bowl
  • Large Saucepan
  • Colander / strainer

Procedure

  1. Cook your spaghetti by the directions on the package. Do NOT strain immediately. Take the pot off the heat but keep the pasta hot in the water while you prepare your sauce.
  2. In a mixing bowl, beat your eggs and parmesan cheese together well, breaking up any lumps of cheese. Set aside.
  3. In a large saucepan, heat your olive oil over medium heat. Add the pancetta/bacon and sauté to render the fat and make the bacon a little crispy, about 5 minutes. Add the garlic; if you are using chopped garlic, sauté until the garlic is soft, about a minute. Remove your saucepan from the heat.
  4. Reserve about 1/4 cup of the pasta water. Drain the rest from your pasta and add the noodles to your saucepan, tossing together to evenly coat all of the noodles.
  5. Pour your egg and cheese mixture over the pasta in the saucepan and toss it all together, allowing the eggs to thicken without scrambling. Add a little bit of water as needed to melt the cheese into a velvety smooth consistency.
  6. Season with the black pepper, from a pepper mill if you have one.
  7. Serve the pasta with a side dish of extra cheese to sprinkle on as desired.

DISSECTION

I was worried when I mixed the cheese in with the eggs as it made a thick paste at first. However, once the water was added later, it smoothed out into a rich, luscious sauce.

POST-MORTEM

We will make this many times over. The kids loved the sauce. I was afraid they would turn their noses up at the eggs, but the sauce does not taste of eggs. All you taste is Parmesan and bacon. So basically heaven on pasta.

Morbid Meals – Killer BLT – Tribute to Attack of the Killer Tomatoes

MorbidMeals2

EXAMINATION

In the cult classic black comedy, Attack of the Killer Tomatoes, one of the random acts of violence perpetrated by these deadly nightshades was that a man was attacked by a BLT sandwich. What a horribly boring way to die. If I’m going to go out, I think that should be one killer BLT. Here’s my attempt at such a monster.

ANALYSIS

Yield: 1 sandwich

Ingredients

3 slices of favorite thick cut bacon, pancetta, and/or prosciutto
1/4 cup arugula, or your favorite lettuce
2 Tbsp Creamy Tomato Spread (see below)
1/2 cup extra sharp cheddar cheese, shredded
2 slices sourdough bread, or your favorite bread
butter

Apparatus

  • Frying pan, skillet, or griddle

Procedure

  1. Grill the bacon over medium heat until fully cooked and is to your preferred level of crispiness. Set aside on paper towels to soak up the grease.
  2. Butter both sides of each piece of bread and grill until golden on both sides.
  3. Add shredded cheese to one slice of bread, allowing it to melt.
  4. Layer the bacon on top of the melted cheese. Spread some Creamy Tomato Spread on the other slice of bread, and sprinkle on arugula. Put other slice of bread on top.
  5. Cut in half and serve.

Creamy Tomato Spread

Yield: about a cup (for about 8 servings)

Serving Size: about 2 Tbsp per sandwich, to your taste

Ingredients

2 Tbsp extra virgin olive oil
1/4 tsp garlic powder (or 2 garlic cloves, minced)
1/4 tsp dried basil (or 1 tsp fresh basil, chopped)
1/4 tsp dried thyme (or 1 tsp fresh thyme, chopped)
1/4 tsp dried oregano (or 1 tsp fresh oregano, chopped)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp smoked paprika (optional)
1/4 tsp hot sauce (optional, for a little kick)
6 oz can of tomato paste
1/4 cup plain Greek yogurt

Procedure

  1. In a small bowl, combine the olive oil, herbs, spices, sugar, and salt together and mix well.
  2. Add the tomato paste and yogurt. Mix until well combined and smooth.
  3. Save in an airtight container and refrigerate until needed. This will stay fresh for about a week.

DISSECTION

If you have a panini sandwich press or the like, feel free to use it instead, but I’m partial to an old-fashioned grilled sandwich myself.

POST-MORTEM

I’ve never been a fan of tomatoes on sandwiches. They’re messy and I don’t find their plain flavor terribly appetizing. This spread on the other hand brings all the flavor to the party.

This sandwich pairs wonderfully with a nice hot bowl of tomato bisque, to really show those tomatoes who’s boss.

Morbid Meals – Homemade Twinkies in Tribute to Ghostbusters and Zombieland

MorbidMeals2

EXAMINATION

“Tell him about the Twinkie, Ray.”
In the original Ghostbusters movie, Dr. Egon Spengler portrayed by the late, great Harold Ramis compared the usual psychokinetic activity in New York to the size of a Twinkie. Of course, with all of the increased supernatural shenanigans, that relative Twinkie would be “thirty-five feet long, weighing approximately six hundred pounds.” The new reboot didn’t mention Twinkies, but there is a new tie-in Key Lime Slime version that is very tasty.

“Where are you, you spongy, yellow, delicious bastards?”
In the movie Zombieland, Woody Harrelson’s character Tallahassee searched everywhere in vain to find a box of Twinkies during the zombie apocalypse. Bill Murray is in both of these movies, but in Zombieland, Bill didn’t have any Twinkies either. Sorry, Tallahassee.

Little did they know that Hostess would actually declare bankruptcy and Twinkies would become a rare treat. That is, of course, until they made a comeback. During that void of no Twinkies, I learned how to make snack cakes. If we end up with another shortage, Zombie-related or not, now we can all have Twinkies. This version also has less “junk” even though I wouldn’t go so far as to call them “healthy”.

twinkies

ANALYSIS

Yield: 12 cakes

Ingredients

Batter

1 cup pastry flour (or 1 cup AP flour minus 1 Tbsp, plus 1 Tbsp cornstarch)
1 tsp baking powder
1/2 tsp salt
4 eggs, separate whites & yolks
1/3 cup granulated sugar
2 Tbsp honey
1/4 cup water
2 Tbsp oil
1 tsp vanilla extract

Cream Filling

4 Tbsp (1/2 stick) unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1 Tbsp milk

Apparatus

Procedure

For the cakes

  1. Preheat your oven to 350°F and lightly grease your pan.
  2. Sift together the flour (and cornstarch if using it), baking powder, and salt then set aside.
  3. Into two bowls, separate your egg whites from your yolks.
  4. In the mixing bowl of your stand mixer, first beat your egg whites until stiff peaks form, about 2 minutes. Transfer these egg whites to another bowl and set aside. Wipe down your mixer’s bowl.
  5. In the mixer bowl, add your egg yolks, sugar, honey, water, oil, and vanilla. Beat together for about 1 minute.
  6. Reduce the speed and add the flour mixture. Beat until batter is smooth, about 2 minutes. Turn off the mixer.
  7. With a rubber spatula, fold the beaten egg whites into the batter, a small amount at a time, until fully incorporated.
  8. Pour the batter into the molds of your pan. Do not fill more than 2/3 of the way for each mold.
  9. Bake for about 12 to 14 minutes, rotating the pan halfway through baking.
  10. Cool the cakes in the pan for at least 15 minutes, then remove them to a wire rack and allow them to cool completely.

For the filling

  1. In your stand mixer bowl, beat butter and sugar together.
  2. Add the vanilla extract and milk then beat together until smooth and creamy. Set aside in refrigerator until ready to use.
  3. When the cakes have cooled, use a piping bag to fill each cake with the filling.

DISSECTION

If you want to make gluten-free cakes, replace the flour with 140 grams by weight of gluten-free all-purpose baking mix of your choice.

If you want to celebrate the new Ghostbusters reboot with your own Key lime filling, try this recipe. (Skip the graham cracker crust though, naturally, and maybe add a drop or two of green food coloring.)

For Twinkie aficionados who want the real deal creamy filling, here’s a copycat filling recipe.

POST-MORTEM

These take very little time and preparation. You can fill them with any kind of filling, even coat them in chocolate ganache. Hell, dip ‘em in batter and fry them. (State Fairs rock!) The best thing about making your own Twinkies is in having all the filling you want and then some!

Morbid Meals – Tribute to Shaun of the Dead – Strawberry Cornettos

MorbidMeals2EXAMINATION

20160718_191914For ice cream sundae treats in America we have King Cones and Drumsticks, but the rest of the civilized world has the Cornetto. In Shaun of the Dead, a couple of mates share a pair of Strawberry Cornetto cones which were bought while blissfully not noticing the zombies shuffling down the street. Good thing those Cornettos gave them the energy to fight off the zombies and defend the Winchester pub.

A Strawberry Cornetto is described as being “a crispy baked wafer coated from top to bottom with a chocolatey layer, combined with delicious vanilla-flavour ice cream and strawberry fruit ice, topped with strawberry sauce and white chocolate curls.”

That means we could assemble some from a quick trip to the shop to fetch:
Sugar cones, Magic Shell chocolate topping, strawberry ice or sorbet, vanilla ice cream, strawberry syrup, and white chocolate chips. I will describe how to assemble your own sundae cones, but I will also provide recipes for most of the components.

If you want to make strawberry sorbet, strawberry syrup, and vanilla ice cream all from scratch, the recipes follow. If you just want to buy the constituent parts and assemble, feel free to skip past the recipes and move on to the assembly instructions at the bottom.


Strawberry syrup

Yield: 2/3 cup

Ingredients

1/2 lb fresh strawberries, hulled
2 Tbsp sugar
1/2 tsp fresh lemon juice

Apparatus

  • Food processor or blender
  • Mesh strainer (optional)
  • Squeeze bottle

Procedure

  1. Purée all of the ingredients in a food processor or blender on high speed until blended smooth.
  2. Use a strainer to remove any seeds or pulpy bits, if desired.
  3. Store in a squeeze bottle and refrigerate until needed.

Strawberry sorbet

Yield: 1 quart (4 cups)

Ingredients

1/2 lb fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a medium lemon
1/4 cup light corn syrup
2 cups cold water

Apparatus

  • Mixing bowl
  • Ice cream or sorbet churn

Procedure

  1. In a mixing bowl, toss together the strawberries, sugar, and lemon juice. Cover and refrigerate for at least an hour.
  2. Add the corn syrup and water and mash the strawberries well. You can also do this step in food processor or blender but do quick pulses to lightly mix the ingredients.
  3. Prepare your churn per manufacturer’s instructions.
  4. Pour the mixture into your churn’s bowl and operate the churn until the sorbet is frozen.

Vanilla ice cream

Yield: 1 quart (4 cups)

Ingredients

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tsp vanilla extract

Apparatus

  • Mixing bowl
  • Whisk
  • Ice cream churn

Procedure

  1. In a mixing bowl, whisk the eggs until light and fluffy. Then whisk in the sugar slowly until completely blended.
  2. Whisk in the cream and milk until completely blended.
  3. Prepare your churn per manufacturer’s instructions.
  4. Pour the mixture into your churn’s bowl and operate the churn until the ice cream is frozen.

Assembly of the Ice Cream Sundae Cones

Components

6 Sugar cones
Magic Shell chocolate topping
strawberry sorbet
vanilla ice cream
strawberry syrup
4 oz white chocolate chips

Apparatus

  • Waxed paper
  • Adhesive tape and scissors
  • Ice cream cone stand (use an egg carton, some champagne flute glasses, or some other contrivance)

Procedure

  1. Find a contraption that will let you stand your cones upright in your freezer. I think an egg carton would work quite well. If you have fluted glasses that you can easily get the cone in and out of, they could work well also.
  2. Cut pieces of waxed paper to fit around your sugar cones and provide about 2 inches of clearance above the top of the cones. This will provide a mold for the ice cream crown. Set the wax paper sheets aside for now.
  3. Using a squeeze bottle, coat the inside of your sugar cones with the chocolate topping. Make sure the bottom of the cone on the inside has a nice well of chocolate. Prop your cones standing up in your freezer and chill until the chocolate is solid.
  4. Spoon in enough strawberry sorbet into the cone to come up just under the edge of the top of the cone. Return to the freezer until the sorbet is solid.
  5. Wrap the cones in the waxed paper and tape to keep them on. Spoon in soft vanilla ice cream, almost to the top of the waxed paper.
  6. Using a squeeze bottle, drizzle on some strawberry syrup and sprinkle white chocolate chips on top. Return to the freezer and allow these to harden up. These will stay fresh in your freezer for about a week.

DISSECTION

These sundae cones are very simple to assemble whether you make all the ingredients yourself or use off-the-shelf treats. On a hot day, especially here in Arizona, these are so wonderful.

POST-MORTEM

I’ve never personally eaten a Strawberry Cornetto, and I know they are quite beloved in the U.K. and elsewhere. Please accept this humble sundae not as a replacement for a treasured treat, but for one crazy yank’s attempt to know such bliss.

Once Upon a Scream Special Edition Pack

HorrorAddicts.net Press is proud to announce that we have special edition favor packs for our 4th anthology entitled Once Upon a Scream. This book is edited by Dan Shaurette and it takes the classic fairy tales that you grew up with and gives them a horror twist.

ORDER NOW and get:

favor set

18-PIECE FAVOR PACK
display box not included.

  • Once Upon a Scream book

  • 18-piece special edition favor pack!

  • Signatures of the authors inside including: Emerian Rich, Dan Shaurette, Laurel Anne Hill, J. Malcolm Stewart, and Shannon Lawrence

While supplies last!

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$15.00 USD gets you the book, favor pack, and includes shipping and handling inside the continental US.
For foreign orders, please email for shipping costs.

  ********************************

OnceUponAScreamFront Once Upon a Scream

…there was a tradition of telling tales with elements of the fantastic along with the frightful. Adults and children alike took heed not to go into the deep, dark woods, treat a stranger poorly, or make a deal with someone-or something-without regard for the consequences. Be careful of what you wish for, you just might get it.

From wish-granting trolls, to plague curses, and evil enchantresses, these tales will have you hiding under the covers in hopes they don’t find you. So lock your doors, shutter your windows, and get ready to SCREAM.

A return to darker foreboding fairy tales not for children.
Not everyone lives happily ever after.

 

HorrorAddicts.net Press

Morbid Meals – Tribute to Beetlejuice – Shrimp Cocktail

MorbidMeals2

EXAMINATION

DAY-OH! Dayyyyy-ohhhh…
Beetlejuice may be the ghost with the most, but Delia can sure throw a party. It ain’t a shindig until the shrimp cocktail is served. Take my advice, however, and share your feast with your ghostly guests rather than make them angry; your shrimp cocktail will thank you.

While it is easy to find cooked shrimp and jars of cocktail sauce at the store, there’s something magical about a proper shrimp boil and fresh cocktail sauce.

20160621_194513

ANALYSIS

Serves 4

Ingredients

court bouillon, or use a seafood boil (Old Bay, Zatarain’s, etc.)
1 lb. uncooked jumbo shrimp (shell-on and de-veined)
1 cup ketchup
2 Tbsp fresh or store-bought horseradish, grated
1 tsp Worcestershire sauce
the juice of one large lemon (about 1/4 cup)

Apparatus

  • Stock pot or a large cooking pot

Procedure

  1. In a large pot, bring to a rolling boil 2 quarts of water and about 1/4 cup of your favorite shrimp/seafood boil. If you want a traditional court bouillon, see the directions in the Dissection below.
  2. Carefully drop your shrimp into the boil and turn off the heat. The water is hot enough to poach the shrimp at this point.
  3. Remove the shrimp when the shells turn pink, the flesh is solid white, and they begin to curl. This is about 3-5 minutes depending on their size.
  4. Allow the shrimp to cool to room temperature (or refrigerate them if you like) and then peel the shells off. It is to your style of presentation if you want to keep the tails on or not.
  5. While the shrimp are cooling, prepare the cocktail sauce by mixing the ketchup, horseradish, Worcestershire sauce, and lemon juice. Chill in your refrigerator until ready to serve.
  6. Serve either on one large bowl with the sauce in the bowl and the shrimp hooked along the edge, or provide individual cocktail glasses for each guest with sauce in the glass and shrimp around the edge.

DISSECTION

I prefer to cook the shrimp in their shells and then remove the shells after cooking rather than peeling them before cooking. First, this brings a lot more flavor to the boil. If you’ve ever made stock, you know what I mean. Secondly, the shells turn from brownish-gray to pink indicating that the shrimp are fully cooked. Third, the shells are easier to remove, in my opinion, after cooking, because the shrimp shrink and curl up. I usually buy frozen shrimp that are de-veined with the shells still on but split. This marries the flavor of the shells with the convenience of cleaner, easier-to-peel shrimp.

If you do choose to peel the shrimp first, trust me when I say you should toss the shells into your boil so that you get all the flavor you can into the shrimp.

A court bouillon is a French term for a broth used to poach food, usually seafood. It can be anything from salted water to a mixture of water, wine, lemon juice, and spices. A standard version uses mirepoix (which is one medium onion, one carrot, and one celery stalk, all roughly chopped), along with the juice of one lemon, and a couple bay leaves. You would bring that to a rolling boil then let it simmer for about 30 minutes before you add the shrimp.

While a court bouillon is the traditional way to poach shrimp for a cocktail, being a low-country boy at heart, I personally prefer a good ol’ shrimp boil like Old Bay. The point is to give the shrimp some flavor and not just boil in plain water.

Regarding the cocktail sauce, I know some people like to add hot sauce to their cocktail sauce. That is cheating to my mind in order to cover up for not using good horseradish or not enough. Most stores sell jars or tubes of grated horseradish and they are quite effective on their own without peppery assistance. Feel free to kick it up a notch if you really must.

Finally, to use fresh or frozen shrimp? Frankly, unless you are catching the shrimp yourself, the shrimp were sold to you frozen. If your fishmonger sells you “fresh” shrimp, they are really thawed previously frozen shrimp. You can thaw your shrimp at home before cooking, but tossing in frozen shrimp adds only a few seconds of cooking time in boiling water, versus spending hours properly thawing your shrimp.

POST-MORTEM

Bubba Gump might like his shrimp prepared many different ways, and I admit I do as well, but I always prefer a simple yet fresh Shrimp Cocktail. Like Lydia, Delia, and the gang, it makes me wanna get up and dance! Six foot, seven foot, eight foot bunch! Daylight come and me wan’ go hoooooome!

Morbid Meals – Tribute to Misery – Tomato Bisque

MorbidMeals2

EXAMINATION

Misery is probably my favorite of the movies based on Stephen King’s novels. It is a taut thriller with no supernatural elements, which is uncommon for his adaptations. My favorite scene is the one where Annie serves Paul some soup as she discusses his latest manuscript. When she gets overwrought over the book’s profanity and spills a little soup on him, it makes a powerful bit of bloody red foreshadowing that always gives me chills.

Warming up a can of soup can do wonders for fending off the chill of a long winter’s night, but I always imagined that Annie, knowing how much she admired her best-selling author she was nursing back to health, would cook no ordinary tomato soup. Rather she’d serve him up a hearty tomato bisque.

Traditionally, tomato bisque tends to be tomato soup that was cooked with ham and cream added. I think most people who eat tomato soup or bisque would prefer a vegetarian version, so I adapted some recipes to this one below.

20160411_183231

ANALYSIS

Servings: 4

Ingredients

2 Tbsp canola oil
1/2 onion, diced
2 cloves of garlic, peeled and crushed
2 Tbsp cornstarch
1/2 tsp seasoned salt
1/2 tsp smoked paprika
2 cups vegetable stock
1 14.5 oz can of diced tomatoes (with liquid)
2 fresh thyme sprigs
1 bay leaf
1/2 cup heavy cream, or coconut cream
Salt and freshly ground black pepper, to taste

Apparatus

  • Large soup pot
  • Immersion stick blender or regular blender

Procedure

  1. In a large pot, add the oil and onions and cook over medium-high heat until the onions soften, about 5 minutes.
  2. Add the garlic, cornstarch, seasoned salt, and smoked paprika. Stir to evenly cook for 2 more minutes.
  3. Add the broth and tomatoes. Raise heat to high and bring to a boil. Whisk constantly to break down any lumps that might form from the cornstarch.
  4. When it reaches a boil, bring the heat down to low. Stir in the whole herbs. Simmer for about 30 minutes.
  5. Remove the herbs and puree the soup with your blender.
  6. Stir in the cream and add salt and pepper to taste.

DISSECTION

We found a can of fire-roasted tomatoes that gave a wonderful flavor to the soup. We recommend it if you can find it.

If you’d rather use fresh tomatoes, you will need 5 or 6 medium-sized ripe tomatoes. Boil them for about 1 minute, let them cool then peel and chop them.

POST-MORTEM

This is a delicious, hearty soup that will instantly warm you up on a cold night. Share some with your family or your favorite author tonight. Just try not to get so worked up about things while serving it.

Morbid Meals – Tribute to Creepshow – Father’s Day Ice Cream Cake

MorbidMeals2

 

EXAMINATION

As a father, I totally understand the motivation of the Dad in Creepshow. Though, I wouldn’t take my obsession with Father’s Day cake as far as he did. Probably. Best not to test me. Here’s my recommendation for a delicious ice cream and brownie cake that’s super easy to make so you have no excuse but to make it.

20160517_193956

ANALYSIS

Servings: 12 to 16

Ingredients

1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix
1/2 gallon (2 quarts) Dad’s favorite ice cream, slightly softened
Red velvet cookies, crushed
Red candy melts

Apparatus

Procedure

  1. Pre-heat your oven to 350°F. If you do not have springform pans, you can use regular cake pans but line them with foil and lightly grease the bottom.
  2. Combine the water, oil, eggs, and brownie mix per the instructions on the box. Divide the batter evenly between the two pans.
  3. Bake in the pre-heated oven for 18-20 minutes.
  4. Remove the pans from the oven and allow the brownie to cool completely in the pans for about an hour.
  5. Crumble up your red velvet cookies. Sprinkle them on top of the brownies to form a crumble layer. (If the only cookies you can find are sandwich cookies, you might want to remove the cream filling, but that is up to your taste.)
  6. While the brownies are cooling, take your ice cream out of the freezer. Allow the ice cream to soften up but not melt. Place in your refrigerator if it is melting too fast. You want to be able to spread the ice cream, not pour it.
  7. When the brownies have cooled, divide the ice cream evenly between the brownie pans and spread it evenly on top of the crumbled cookies in both pans.
  8. Place the pans in your freezer and chill them until firm, at least two hours.
  9. Remove the pans from freezer, and carefully remove the ice cream cakes from their pans. Stack them to form alternating layers on a serving platter.
  10. In a double boiler or a microwave, melt the red candies and drizzle on top of cake. Cut into wedges and serve immediately or freeze for later.

DISSECTION

Invest in the springform pans. They make not only this application of baking and freezing dessert easier with an effortless removal, they will benefit all of your future baking.

Note: Pouring hot candy melts on top of ice cream a) causes the ice cream to melt quickly, and b) turns the candy instantly hard. If you are going for a gory effect, this may work to your advantage as it will be a bit messy. If you want a smoother topping, you might consider a piping bag for better control.

POST-MORTEM

My favorite ice cream is cherry cordial and it was very delicious. It worked well with the kind of gothy black and red motif of the cake. I’m pretty sure’d come back from the dead to eat this Father’s Day cake.

Once Upon a Scream now on Kindle!

HorrorAddicts.net Press is proud to announce that our 4th anthology entitled Once Upon a Scream is now on Kindle! This book is edited by Dan Shaurette and it takes the classic fairy tales that you grew up with and gives them a horror twist.

Once Upon a Scream

OnceUponAScreamFront…there was a tradition of telling tales with elements of the fantastic along with the frightful. Adults and children alike took heed not to go into the deep, dark woods, treat a stranger poorly, or make a deal with someone-or something-without regard for the consequences. Be careful of what you wish for, you just might get it.

From wish-granting trolls, to plague curses, and evil enchantresses, these tales will have you hiding under the covers in hopes they don’t find you. So lock your doors, shutter your windows, and get ready to SCREAM.

A return to darker foreboding fairy tales not for children.
Not everyone lives happily ever after.

Stories include:

“The Black Undeath” by Shannon Lawrence: There was a plague no one speaks about, one much worse than the Black Death. “The Black Undeath” combines the ravages of the plague and leprosy with the tale of Rumpelstiltskin.

Shannon Lawrence is  a fan of all things fantastical and frightening, Shannon Lawrence writes primarily horror and fantasy,  You can find her at thewarriormuse.com

“Melody of Bones” by Nickie Jamison:  This is a delightful mashup of the German tales of the “Singing Bone” and “The Pied Piper of Hamlin.” Death can make beautiful music.

Nickie Jamison’s erotic fiction has been published in the Coming Together Among the Stars and the Coming Together Outside the Box anthologies.

“The Godmother’s Bargain” by Alison McBain: This story is based on Cinderella but instead of relying on a fairy godmother, Cinderella makes a deal with the devil.

Alison McBain  has over thirty publications in magazines and anthologies. You can read her blog at alisonmcbain.com

“Leila” by Dan Shaurette: This is a story about vampires and an old witch that lives in a haunted forest in a far away land.

Dan Shaurette is a goth-geek from Phoenix, AZ and he is the writer of  Black Magic and
Black Jack, you can visit him at: MattBlackBooks.com

“Nothing to Worry About” by Charles Frierman: Nothing killed Old Smelty, don’t let it kill you too.

Charles Frierman is  works as a children’s storyteller at the local library, but writing has always been
his passion.

“The Cursed Child” by C.S. Kane: Witches do what they must to save a child.

C.S. Kane’s debut horror novella, Shattered is out now. You can find out more about her at: http://www.cskane.com/

“The Healer’s Gift” by Lynn McSweeney: A pale boy with a whiff of the uncanny begs admission to a wounded healer’s cottage just before sunrise, conjuring her darkest fears of who – or what – he may be.

Lynn McSweeney writes mostly horror, fantasy, and science-fiction, or a blend of them, with an occasional foray into erotica.

“Briar” by K.L. Wallis: “Briar” is the story of a man who is lost deep in a mythical Black Forest, where he stumbles upon an abandoned fairy-tale palace with a forgotten sleeping beauty

K.L. Wallis  writes gothic fiction, high fantasy, mythological fiction, and
contemporary folk-lore you can find her at: https://restrictedquill.wordpress.com

“Curse of the Elves” by Sara E. Lundberg: This story gives a horrifying spin on the old tale “The Shoemaker and the Elves.” What if the elves were grotesque murderers and you wanted them to go away.

Sara E. Lundberg  writes and edits primarily fantasy and horror. She is also an editor and contributor for the Confabulator Cafe. You can find her online at SELundberg.com

“Lake Tiveden” by MD Maurice: The modern retelling of the legend of Tiveden and the epic encounter between a fisherman, his daughter and the fearsome Nokken.

MD Maurice has been writing and publishing erotic, Dark Fantasy and mainstream fiction since early 2001. She has been previously published in several print anthologies

“Wax Shadow” by Emerian Rich: Horror fairytale modern retelling of “The Shadow” by Hans Christian Andersen.

Emerian Rich is the author of the vampire book series, Night’s Knights, and Artistic License. You can find her at: http://emzbox.com/

“Without Family Ties” by Chantal Boudreau: This is a modern horror tale based on the story of Pinocchio.

Chantal Boudreau is a  member of the Horror Writers Association, she writes and illustrates horror, dark fantasy and fantasy. You can find her at: http://chantellyb.wordpress.com

“Commanding the Stones” by Laurel Anne Hill: A murder, a troubled marriage, a mysterious benefactor and a Russian fairy tale add up to terror and redemption in the sewers of Paris.

Laurel Anne Hill’s award-winning novel, Heroes Arise, was published by KOMENAR in 2007. You can find her at: http://www.laurelannehill.com/

“Gollewon Ellee” by DJ Tyrer: Two young girls follow the Gollewon Ellee, Fairy Lights, and discover that not only are the Fair Folk real, they are stranger and more sinister than they imagined.

DJ Tyrer is the person behind Atlantean Publishing and has been widely published in anthologies and magazines in the UK, USA and elsewhere His website is: http://djtyrer.blogspot.co.uk/

“Mr. Shingles” by J. Malcolm Stewart: Bay Area boys meeting with a certain rhyming troll who may or may not still be living under the Carquinez Bridge.

J. Malcolm Stewart is a Northern California-based author, journalist and marketing professional. He is the author of several novels and short story collections. http://about.me/jaymal

“The Boy and His Teeth” by V. E. Battaglia: A cautionary tale against deceiving the Tooth Fairy.

V. E. Battaglia is primarily writes Science Fiction and Horror. His work can be found in the Zen of the Dead anthology from Popcorn Press and in the SNAFU: Hunters anthology.

“The Other Daughter” by Adam L. Bealby: It’s nice to see Hannah looking her old self, all bright-eyed and bushy-tailed. The problem is Hannah – the real Hannah – with her black nails and even blacker attitude, she’s already upstairs…

Adam L. Bealby writes weird fiction leaning heavily into fantasy, horror and arch satire. He dabbles in stories for children too. His short stories and comic work have been published in numerous anthologies. Find him at: @adamskilad

“Old and in the Way” by Wayne Faust: Atmospheric tale about an old man who can no longer do his duty.

Wayne Faust has been a full time music and comedy performer for over 40 years. While on the road performing he also writes fiction. You can find him at: www.waynefaust.com

HorrorAddicts.net Press

Morbid Meals – Tribute to Silence of the Lambs – Beef Liver with Braised Fava Beans

MorbidMeals2

EXAMINATION

Liver gets a bad rap. It says a lot about a meat that folks typically cover up their poorly prepared liver with something as strong as onions.

However, with the right preparation and sauce, liver is more tender and just as delicious as any cut of beef. Leave it to Hannibal Lecter to suggest to us a fine pairing of liver with fava beans served with a nice Chianti wine.

Liver_Fava_Chianti

ANALYSIS

Servings: 2

Ingredients

8 Tbsp butter, divided
1/2 cup diced pancetta or bacon
1/2 cup diced white onion
2 garlic cloves, minced
1 lb fava beans, shelled and peeled if fresh
1/2 cup chicken stock
1 lb young beef liver, which should provide 2 slices
1 cup flour, seasoned with salt and pepper
1/2 cup red wine, Chianti preferred

Apparatus

  • Saucepan
  • Skillet

Procedure

  1. In a saucepan, melt 2 Tbsp of butter over medium-low heat then add the pancetta bacon. Cook until the fat renders out; about 5 minutes.
  2. Add onions and garlic and sauté until the onions soften; about 10 minutes.
  3. Set aside half to this for later.
  4. Into half of the onion and pancetta mixture, add the beans and stock. Simmer for about 15 minutes, allowing the stock to thicken.
  5. While the beans simmer, dredge your liver in the seasoned flour.
  6. In a skillet, melt the remaining 6 Tbsp of butter.
  7. Fry the floured liver in the melted butter until golden brown; about 2 to 3 minutes each side. Set the cooked livers aside and cover to keep warm.
  8. Into your skillet, add the reserved onion and pancetta mixture and the wine. Simmer until the sauce thickens; about 5 minutes.
  9. When the beans and sauce are done, plate your liver and spoon sauce of the sauce over it. Serve with a side of beans. If you have extra sauce, serve it in a sauceboat.

DISSECTION

If you cannot find fava beans, lima beans are an accessible and acceptable substitute. If you buy canned beans of either kind, you should still simmer them just as long, just don’t stir too often, or you’ll have refried beans.

POST-MORTEM

I normally hate liver and onions. This, however, was SO AMAZING. It practically melted in my mouth. The pancetta bacon brings another layer of friendly flavor to the dish as well. It was a huge hit and very inexpensive. So Clarice, tell the lambs to stop crying and enjoy liver again.

Morbid Meals – Tribute to The Exorcist – Split Pea Soup

MorbidMeals2

Split Pea Soup

EXAMINATION
Linda Blair plays a child possessed by the devil in The Exorcist, the classic horror flick from 1973. In what is probably the most memorable scene in cinema, horror or otherwise, she vomits up her dinner of split pea soup in an impossible 360 degree spray. I’m sure that as a result, Campbell’s stock of split pea soup forever took a hit. If you’re like me and scenes like that encourage you to try split pea soup, then give this easy recipe a spin.
20160411_193730ANALYSIS
Servings: 5-6
Ingredients
5 cups chicken or vegetable stock
1 pound dried green split peas, rinsed and drained
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced (or 1/4 tsp garlic powder)
1 dried bay leaf
1 smoked ham hock
Apparatus
  • Dutch oven, and/or a Crock pot
Procedure
  1. In your Dutch oven, add everything together and bring it to a boil over medium-high heat.
  2. If you have a crock pot and want to slow cook your soup, then pour everything into the crock pot, cover it, and cook on high for about 6 hours.
  3. However, if you can’t wait that long, keep the soup in your Dutch oven, reduce the heat to medium-low, cover, and simmer for about 1 hour and 15 minutes.
  4. In either case, stir occasionally to keep the beans from burning on the bottom.
  5. When done, discard the bay leaves. Remove the ham hock and dice the meat from the bone and return the meat to the soup.
  6. Season with salt and pepper to taste and serve immediately.
DISSECTION
If you can’t find a smoked ham hock at your local grocery store, you can substitute with about 1/2 cup of cubed ham or cooked bacon.
You can easily make this recipe vegan simply by not adding any pork and replacing the chicken stock with vegetable stock. If you would miss that wonderful smoky note, however, you can use a little Liquid Smoke to taste.
If you have a pressure cooker, you have been warned not to cook something like this in it. However, after scouring the interwebs, I found this recipe from HipPressureCooking.com that gives a recipe and tips to make it not only possible but unbelievably fast.
POST-MORTEM
I have always loved split-pea soup. Maybe The Exorcist influenced my gothic, Horror Addict heart, or maybe I just love good comfort food. Either way, you owe it to yourself to try it from scratch. Who knows what demons might be lurking in those condensed cans of soup!

Press Release: Once Upon a Scream

HorrorAddicts.net Press is proud to announce that we have just released our 4th anthology entitled Once Upon a Scream. This book is edited by Dan Shaurette and it takes the classic fairy tales that you grew up with and gives them a horror twist.

Once Upon a Scream

OnceUponAScreamFront…there was a tradition of telling tales with elements of the fantastic along with the frightful. Adults and children alike took heed not to go into the deep, dark woods, treat a stranger poorly, or make a deal with someone-or something-without regard for the consequences. Be careful of what you wish for, you just might get it.

From wish-granting trolls, to plague curses, and evil enchantresses, these tales will have you hiding under the covers in hopes they don’t find you. So lock your doors, shutter your windows, and get ready to SCREAM.

A return to darker foreboding fairy tales not for children.
Not everyone lives happily ever after.

Stories include:

“The Black Undeath” by Shannon Lawrence: There was a plague no one speaks about, one much worse than the Black Death. “The Black Undeath” combines the ravages of the plague and leprosy with the tale of Rumpelstiltskin.

Shannon Lawrence is  a fan of all things fantastical and frightening, Shannon Lawrence writes primarily horror and fantasy,  You can find her at thewarriormuse.com

“Melody of Bones” by Nickie Jamison:  This is a delightful mashup of the German tales of the “Singing Bone” and “The Pied Piper of Hamlin.” Death can make beautiful music.

Nickie Jamison’s erotic fiction has been published in the Coming Together Among the Stars and the Coming Together Outside the Box anthologies.

“The Godmother’s Bargain” by Alison McBain: This story is based on Cinderella but instead of relying on a fairy godmother, Cinderella makes a deal with the devil.

Alison McBain  has over thirty publications in magazines and anthologies. You can read her blog at alisonmcbain.com

“Leila” by Dan Shaurette: This is a story about vampires and an old witch that lives in a haunted forest in a far away land.

Dan Shaurette is a goth-geek from Phoenix, AZ and he is the writer of  Black Magic and
Black Jack, you can visit him at: MattBlackBooks.com

“Nothing to Worry About” by Charles Frierman: Nothing killed Old Smelty, don’t let it kill you too.

Charles Frierman is  works as a children’s storyteller at the local library, but writing has always been
his passion.

“The Cursed Child” by C.S. Kane: Witches do what they must to save a child.

C.S. Kane’s debut horror novella, Shattered is out now. You can find out more about her at: http://www.cskane.com/

“The Healer’s Gift” by Lynn McSweeney: A pale boy with a whiff of the uncanny begs admission to a wounded healer’s cottage just before sunrise, conjuring her darkest fears of who – or what – he may be.

Lynn McSweeney writes mostly horror, fantasy, and science-fiction, or a blend of them, with an occasional foray into erotica.

“Briar” by K.L. Wallis: “Briar” is the story of a man who is lost deep in a mythical Black Forest, where he stumbles upon an abandoned fairy-tale palace with a forgotten sleeping beauty

K.L. Wallis  writes gothic fiction, high fantasy, mythological fiction, and
contemporary folk-lore you can find her at: https://restrictedquill.wordpress.com

“Curse of the Elves” by Sara E. Lundberg: This story gives a horrifying spin on the old tale “The Shoemaker and the Elves.” What if the elves were grotesque murderers and you wanted them to go away.

Sara E. Lundberg  writes and edits primarily fantasy and horror. She is also an editor and contributor for the Confabulator Cafe. You can find her online at SELundberg.com

“Lake Tiveden” by MD Maurice: The modern retelling of the legend of Tiveden and the epic encounter between a fisherman, his daughter and the fearsome Nokken.

MD Maurice has been writing and publishing erotic, Dark Fantasy and mainstream fiction since early 2001. She has been previously published in several print anthologies

“Wax Shadow” by Emerian Rich: Horror fairytale modern retelling of “The Shadow” by Hans Christian Andersen.

Emerian Rich is the author of the vampire book series, Night’s Knights, and Artistic License. You can find her at: http://emzbox.com/

“Without Family Ties” by Chantal Boudreau: This is a modern horror tale based on the story of Pinocchio.

Chantal Boudreau is a  member of the Horror Writers Association, she writes and illustrates horror, dark fantasy and fantasy. You can find her at: http://chantellyb.wordpress.com

“Commanding the Stones” by Laurel Anne Hill: A murder, a troubled marriage, a mysterious benefactor and a Russian fairy tale add up to terror and redemption in the sewers of Paris.

Laurel Anne Hill’s award-winning novel, Heroes Arise, was published by KOMENAR in 2007. You can find her at: http://www.laurelannehill.com/

“Gollewon Ellee” by DJ Tyrer: Two young girls follow the Gollewon Ellee, Fairy Lights, and discover that not only are the Fair Folk real, they are stranger and more sinister than they imagined.

DJ Tyrer is the person behind Atlantean Publishing and has been widely published in anthologies and magazines in the UK, USA and elsewhere His website is: http://djtyrer.blogspot.co.uk/

“Mr. Shingles” by J. Malcolm Stewart: Bay Area boys meeting with a certain rhyming troll who may or may not still be living under the Carquinez Bridge.

J. Malcolm Stewart is a Northern California-based author, journalist and marketing professional. He is the author of several novels and short story collections. http://about.me/jaymal

“The Boy and His Teeth” by V. E. Battaglia: A cautionary tale against deceiving the Tooth Fairy.

V. E. Battaglia is primarily writes Science Fiction and Horror. His work can be found in the Zen of the Dead anthology from Popcorn Press and in the SNAFU: Hunters anthology.

“The Other Daughter” by Adam L. Bealby: It’s nice to see Hannah looking her old self, all bright-eyed and bushy-tailed. The problem is Hannah – the real Hannah – with her black nails and even blacker attitude, she’s already upstairs…

Adam L. Bealby writes weird fiction leaning heavily into fantasy, horror and arch satire. He dabbles in stories for children too. His short stories and comic work have been published in numerous anthologies. Find him at: @adamskilad

“Old and in the Way” by Wayne Faust: Atmospheric tale about an old man who can no longer do his duty.

Wayne Faust has been a full time music and comedy performer for over 40 years. While on the road performing he also writes fiction. You can find him at: www.waynefaust.com

HorrorAddicts.net Press

An Interview With Dan Shaurette

The new season of Horror Addicts is here and for episode 124 Dan Shaurette is co-hosting the show with Emerian Rich. This episode will focus on the latest book from  Horroraddicts.net called Once Upon A Scream. Dan writes Morbid Meals for the Horror Addicts blog and wrote and produced the audio drama Black Jack in season 10 of the horror addicts podcast and Black Magic during season 8 of the podcast. Recently we talked to Dan about Once Upon A Scream and what other things he is working on:

What inspired Once Upon A Scream?

OnceUponAScreamFrontYou can blame Lana Del Rey for this anthology and its title. For the soundtrack to Angelina Jolie’s movie Maleficent, Lana Del Rey recorded a hauntingly dark cover of “Once Upon a Dream”, from Sleeping Beauty. I fell immediately in love with the song as well as the movie, which I thought was a beautiful retelling of the story. It was then that I thought I’d love to read a book of retold fairy tales as horror stories and riffing off the song’s title I came up with “Once Upon a Scream“.

What do you like about fairy tales?

I love fairy tales because they cross so many literary boundaries. They take fables with anthropomorphic ideas as characters and demonstrate a lesson to learn, but then cross over into fantasy and horror as magic and the supernatural play a part in warning the reader. The difference is that “The Tortoise and The Hare” is a fable, but if there was a fairy tale version, perhaps a wicked witch would turn a cocky track star into a rabbit to teach him a lesson in humility.

Do you have a favorite fairy tale?

That’s a very hard call, but of the classics, I would have to say “Little Red Riding Hood”. In essence it is a tale warning readers to follow the known path and to be vigilant against strangers who will try to deceive you. And eat you.

What are some of the fairy tales that are written about in the book?

We opened the anthology to re-imagined classic fairy tales and to new stories with familiar elements. For darker classics we have bloody good versions of Rumpelstiltskin, Pinocchio, Sleeping Beauty, and Cinderella to name a few. Then we have stories with ghosts, fairies, changelings, doppelgängers, elves, trolls, and more. One story, for example, tells the tale of woe faced by a boy visited by the tooth fairy. He gets a reward for his tooth and eventually becomes greedy (even if he wants to help his family, too), so he crosses a dangerous line acquiring more teeth to trade.

What is your story in the anthology about?

My story, entitled “Leila”, is a medieval tale that warns about the dangers lurking in the deep, dark woods. Of course, since I tend to write stories with vampires, the monster haunting the woods is a vampire. And yet, the vampire saves the protagonist of the story after a tragedy he faced in the woods. Twist!

What are you currently working on?

I recently finished two stories for two other anthologies. One is a steampunk voodoo zombie story featuring Matt Black and Doc MacGillivray, which I hope listeners remember from my audio dramas here on HorrorAddicts. The other is a modern New Year’s Eve story that involves two witches who accidentally wreak a lot of havoc. Both were a lot of fun to write and I hope they are accepted for publication. After that, I have a list of other stories to write.

Where can people find you online?

The easiest place is at DanShaurette.com, but of course I’m also here on HorrorAddicts.net cooking up Morbid Meals.

Morbid Meals – Tribute to The Lost Boys – Lo Mein and Rice

My favorite movie (ever) is The Lost Boys. I grew up with that model of biker punk teen vampires long before modern authors came along and gave us kinder, gentler anemic vamps. These guys were jerks rather than actually evil, though. Take for instance, the classic scene where David gives Michael some Chinese food. Harmless steamed rice is offered with a little mind control suggesting that he was actually eating maggots. After Michael spits that out and realizes it was just rice, David offers him his lo mein which looks instead like mealworms. This is all set up, however, for the coup de grace, when David offers Michael some red wine, which Star warns him is blood. Of course by now the joke has gotten old and Michael drinks the night away. On real vampire blood wine. Funny, childish, and yet I never forget that scene when we order Chinese take-out.

 

20160404_174723Steamed Rice

EXAMINATION

I usually cook rice in an electric rice cooker because it is dead simple and hands off. It’s the best uni-tasker we own. Of course, fluffy rice can be made even on the stovetop without a lot of hassle and without resorting to instant rice.

ANALYSIS

Yield: 1 cup of steamed rice

 

Ingredients

  • 1 1/2 cups water
  • 1/4 tsp salt
  • 1 cup white rice, long or short grain – not instant

Apparatus

  • Medium saucepan with a lid

 Procedure

  1. In the medium saucepan, add salt to your water and bring it to a rolling boil.
  2. Stir in the rice and return to a boil over medium-high heat.
  3. Reduce the heat to low and cover with the lid. Simmer the rice for about 18 to 20 minutes, or until the rice is tender and has absorbed all of the water. You should see the rice dotted with steam pocket holes when it is done.
  4. Turn off the heat and set the covered pan aside to cool for 10 minutes. Keep covered until ready to serve.

 DISSECTION

The ratio is important. Most rice packages suggest a ratio of 2 cups of water to 1 cup of rice, however, that is too mushy for a nice Chinese steamed rice.

 


 

Vegetable Lo Mein

 

EXAMINATION

Lo Mein is a wonderful cheap meal that you can use to stretch out leftovers or throw together quickly any time.

 

ANALYSIS

Servings: 4

 

Ingredients

Lo Mein sauce

  • 3 oz (6 Tbsp) soy sauce
  • 2 tsp sesame oil
  • 1 tsp brown sugar
  • 1 tsp five spice powder, or ground ginger
  • 1 tsp garlic powder, optional

 

Stir Fry

  • 16 oz (1 pound) lo mein noodles, or thin spaghetti
  • 1 Tbsp sesame oil
  • 1 clove garlic, minced
  • 1 cup sliced mushrooms
  • 1 bell pepper, julienned
  • 1 small carrot, julienned
  • 1/2 cup snow peas
  • 1/2 cup of broccoli

 Apparatus

  • Large pot and a strainer
  • Wok or large non-stick skillet
 Procedure
  1. In a small bowl or measuring cup, combine well all of the ingredients for the sauce, then set aside. (You may need to shake it up before serving.)
  2. In a large pot, bring enough water to cover the noodles to a boil. Cook the noodles according to package directions, making sure the noodles are tender and not too soft. Drain the noodles in a strainer and set the noodles aside. 
  3. Heat the oil in a wok or large non-stick skillet over medium heat. Add all of the veggies and cook until tender, about 4-6 minutes. 
  4. Add the cooked noodles to the wok and pour over all of it the sauce. Toss it all together making sure to incorporate evenly. Serve immediately.

 

DISSECTION

Spaghetti will work if you can’t find lo mein noodles. Also, olive oil is a fine substitute if you can’t find sesame oil, but you will miss out on that wonderful nutty flavor. Also, feel free to use your favorite veggies, even a frozen stir-fry medley, thawed first. The lo mein police are not going to enforce any recipe list. If you like meat in your lo mein, I recommend cooking it after the noodles but before stir-frying the veggies. Then you can toss the veggies, meat, and noodles together to incorporate the flavors.

 

POST-MORTEM

I recently discovered coconut amino as a replacement for soy sauce since soy and I don’t get along anymore. The only difference in flavor is that coconut aminos are less salty and have a touch of sweetness compared to soy sauce, but I can enjoy Asian food much more now. I find restaurants have started offering it as well. Not many stores, though — I have only seen it in organic/health food stores.

This recipe comes together so quick, and is so versatile, that we make it more often than grabbing take-out.

 

Morbid Meals – Krampus drinks

Tis the season to make merry, and who better to get on your good side than Krampus? Here are a couple drinks to get into the spirit this season.

First off, a drink of my own invention…

The Flaming KrampusFlaming Krampus

1 oz spiced rum
2 oz cinnamon schnapps
2 oz applejack or hard apple cider
2 oz orange juice
splash of grenadine
1/2 oz 151 rum

Glass: Old-Fashioned

In an Old-Fashioned glass or similar, mix the rum, schnapps, apple cider, and orange juice. Add a splash of grenadine to give a fiery look. Over the back of a spoon, float the 151 rum on top and then ignite. When the fire goes out, it is ready to drink.

This drink was inspired by the traditional German New Year’s hot punch called Feuerzangenbowle. Here’s a recipe for that which you can make at home rather easily.

FeuerzangenbowleFeuerzangenbowle

EXAMINATION

Feuerzangenbowle (Flaming Fire Tongs Punch) is a hot punch made with red wine and rum that is traditionally served at German New Year’s and Winter festivities. Glühwein is another traditional German winter mulled wine. Feuerzangenbowle is essentially the same thing, but with FIRE! Krampus would approve!

ANALYSIS

Yield: 1.5 liters
Serves: 8

Ingredients

2 bottles of sweet red wine, like a Dornfelder (750ml each)
4 cloves
3 cinnamon sticks
2 whole allspice
2 cardamom pods
1 orange
1 lemon
1 Zuckerhut (substitute sugar cubes, or make one with 1 cup granulated sugar)
2 oz 151 proof rum

Apparatus

  • Fluted glass or conical mold (if making a zuckerhut)
  • Crock pot or large pot
  • “Fire tongs” or a metal strainer or rack that reaches across your pot
  • Lighter

Procedure

Making your Zuckerhut
  1. If you can purchase a Zuckerhut sugar cone or just want to use sugar cubes, you can skip this step. However, it is easy to make your own.
  2. In your measuring cup or a small bowl, add your granulated sugar and add 2 teaspoons of water, and mix well.
  3. Using a cone-shaped glass or mold, pack sugar in tight. After about an hour, flip your glass/mold over and tap gently to release the cone onto a piece of waxed or parchment paper. Allow 24 hours to dry.
Making the mulled wine
  1. In your crock pot, add your wine and spices.
  2. Peel your orange and lemon to make spirals and add them to the pot. Juice the orange and lemon and add the juice to the pot. Chop up the juiced fruit and add to the pot.
  3. Heat the mixture on High/Hot setting on your crock pot until it is warm, about an hour. Do not let it come to a boil. Once it is at the temperature you want, reduce your crock pot to “Keep Warm” or its lowest setting.
Lighting the sugar
  1. Lay your fire tongs, strainer, mesh, or rack over the top of your pot.
  2. Place the zuckerhut or sugar cubes on the fire tongs.
  3. Slowly pour your 151-proof rum over the sugar allowing it soak the rum up but not dissolve it.
  4. Carefully light the rum-soaked sugar. As the sugar caramelizes and melts, it should drip into your punch. You may need to keep adding rum, only a spoonful at a time, to keep the fire alight until all of the sugar is gone. Do not pour the rum directly from the bottle.
  5. Using a ladle, serve the hot punch into mugs.

DISSECTION

By making this in a Crock pot, you can keep the punch warm without fear of boiling the punch. You can still prepare this in a covered pot kept over a medium low heat for about 30 minutes if you do not have a crock pot available.

On a historical note, this punch used to be prepared with the sugar cone sitting atop swords that were crossed over a kettle. How wicked is that?

I made the recipe scalable so that you can make this with just one bottle of wine (divide all ingredients in half) or up to as large as you need.

POST-MORTEM

It might seem cliche, but this drink really tastes like Christmas to me. My grandmother never made this, to my knowledge, but her house at Christmas always smelled like this. The flaming sugar brings a little extra festive spectacle to an already delicious mulled wine.

Morbid Meals – Red Velvet Halloween

HA-Halloween2015

Halloween is once again upon us and rather than share more recipes for pumpkin-spice everything, I opted for some bloody good red velvet cake recipes!

I was originally going to present a recipe for red velvet cupcakes with shattered sugar glass shards, with some tips on how to make the “glass”. My search for the perfect recipe however led me down a rabbit hole of great recipes for many morbid uses for red velvet. Here’s just a handful of my favorites.

Shattered Glass Cupcake

The recipe that started my search. You can use any cupcake recipe you like, or a box of red velvet cake mix, or even dress up some pre-made cupcakes. The real secret here is in making the “glass”. I’ve seen recipes that called for just sugar and water, but this recipe at FromaWhisperToaScream.blogspot.com has corn syrup and cream of tartar for added structure.

2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 tsp cream of tartar

If you have a silicone mat for a baking sheet, it will make removing your sugar glass easier, but this is not necessary. Just be sure that you clean your baking sheet pan thoroughly and DO NOT grease it.

Bring everything to a boil in a saucepan, stirring constantly. When the syrup reaches 300°F (hard ball stage), pour it into a metal baking sheet that is kept level. Cool until completely hardened, which will depend on the humidity of your kitchen. Cover with a towel and smash into shards with a mallet or hammer.

The blog has a great recipe for the edible blood syrup, but I’ve also used raspberry and/or blood orange jam thinned out with a little water to make the drizzle syrup.

Bloody Halloween Cake

For something a little classier, and without the sugar shards, I loved the look of this cake, by Shamene at SayItWithCake.org. It is a simple four-layer red velvet cake with cream cheese frosting. What makes it special is the red chocolate ganache. Shamene used red candy melts in the ganache which is dripped down the sides to form the bloody topping. It looks fantastic and tasty. Top off the decoration with a handy cake knife stabbed into the top.

Brain Cake

For the zombie fans out there, this is the pièce de résistance! Yolanda of HowToCakeIt.com presents an incredible step-by-step video of how she made her very realistic-looking and yet scrumptious cake shaped like a brain. Enjoy the video!

For these and more ideas, check out my Pinterest page with links to the recipes.

HorrorAddicts.net 123, Season Finale Alexandra Christian, Destini Beard, After Dark Films

finaleseason10

Horror Addicts Episode# 123

Horror Hostess: Emerian Rich & Camellia Rains

Intro Music by: Valentine Wolfe

*******************************

alexandra christian | destini beard | after dark films

Find all articles and interviews at: http://www.horroraddicts.net

12 days till halloween

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Link for “Broken Pieces” by Valentine Wolfe

http://valentinewolfe.bandcamp.com/track/broken-pieces

 

CRAFT PIC:

1015151240a-1

Horror Addicts Guide to Life now available on Amazon!
http://www.amazon.com/Horror-Addicts-Guide-Life-Emerian/dp/1508772525/ref=sr_1_1?ie=UTF8&qid=1428730091&sr=8-1&keywords=horror+addicts+guide+to+life

HorrorAddicts.net blog Kindle syndicated

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Write in re: ideas, questions, opinions, horror cartoons, favorite movies, etc…

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1015151241-1h o s t e s s

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David Watson, Dan Shaurette, Marc Vale, KBatz (Kristin Battestella), Mimielle, Dawn Wood, Lillian Csernica, Killion Slade, D.J. Pitsiladis, Jesse Orr, A.D. Vick, Mimi Williams, Lisa Vasquez, Alex S. Johnson

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b l o g  / c o n t a c t / s h o w . n o t e s

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Morbid Meals – Upside-Down Pizza

EXAMINATION

MM12The Hanged Man Tarot card suggests that we need to get a new perspective on whatever is in our way. A challenge that I often face is not knowing what to make for dinner for me and my family.

So how about we take a popular family dinner decision — pizza night — and turn it upside-down! This casserole dish resembles an upside-down pizza, but is hearty enough to feed more than an eight-slice pizza ever could.

ANALYSIS

Servings: 8

Ingredients

1 medium onion, chopped
1 bell pepper, chopped
1 lb Italian sausage
1 lb ground beef
1 small jar (4.5 oz) mushrooms, drained
1 can/jar (24 oz) spaghetti sauce
8 oz shredded Mozzarella cheese
2 eggs
1 cup milk
1 Tbsp olive oil
1 cup all-purpose flour
1 tsp garlic salt
1/4 cup grated Parmesan cheese

Apparatus

  • Saucepan
  • 9×13 casserole dish
  • Medium bowl

Procedure

  1. Chop your onion and bell pepper, and set aside. If your sausage is in casings, remove the meat from the casings.
  2. In a saucepan over medium-high heat, cook the sausage, beef, onion, bell pepper, and mushrooms, until the meat is browned. Drain off the grease.
  3. Add the spaghetti sauce of your choice (or tomato sauce and favorite herbs if you prefer). Bring to a quick boil then simmer for 2 minutes.
  4. Pour the mixture into a 9×13 inch casserole dish and sprinkle with the Mozzarella cheese.
  5. Preheat your oven to 400°F.
  6. In the medium bowl, whisk together the remaining ingredients. Pour this over the casserole.
  7. Bake the casserole uncovered in your preheated oven for 25-30 minutes, or until the crust is golden brown.
  8. Let the casserole rest for about 5 minutes before serving.

DISSECTION

Feel free to switch up the ingredients. Use whatever your favorite pizza toppings are. If you want a gluten-free version, I think polenta would make an excellent crust layer. (2 cups boiling water to 1 cup of corn meal, cook for about 15 minutes, whisk occasionally, then pour over your casserole instead of the batter.)

POST-MORTEM

This goes together faster than lasagna and gets eaten faster than a delivery pizza. Everyone had seconds and even the picky eaters who normally avoid veggies enjoyed this new take on a favorite dish.

HorrorAddicts.net 122, Dario Ciriello

ha-tag

Horror Addicts Episode# 122

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

*******************************

dario ciriello | glass android | mario bava

Find all articles and interviews at: http://www.horroraddicts.net

27 days till halloween

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Morbid Meals – Conjurer’s Cookies

EXAMINATION

MM01The Magician will never divulge their secret, and with most of their illusions, truly if you knew how they were done, you’d be disappointed.

Such is not the case with cooking, in my mind. Knowing not only the ingredients, but the recipe, for your favorite dish, is crucial, but learning to master a technique and improve upon it can make a meal into something extraordinary.

For the Magician tarot card, I wanted to find something, dare I say, magically delicious. Kristy Lynn of the Sweet Insanity Bake Shop created the original Unicorn Poop™ cookies, a fun multi-colored sugar cookie full of glitter and sprinkles. These inspired me to make something even more magical. If these rainbow delights were gluten-free AND sugar-free, they would be unbelievable! So, gather round as I share the secrets of the Conjurer’s Cookies!

ANALYSIS

Makes 16 cookies

Ingredients

35 g coconut flour
70 g arrowroot (or tapioca starch)
105 g sweet potato flour (or potato starch)
140 g sweet rice flour
1 tsp xantham gum, guar gum, or psyllium husk
2 tsp baking powder
1/2 cup (1 stick) butter, softened
1 cup granulated sugar substitute, like Splenda for baking
2 whole eggs
2 tsp vanilla extract, or other flavorings
Food Coloring, Standard colors (Red, Yellow, Green, and Blue)

Decoration (optional)

1 egg white
1 Tbsp water
Shimmer Dust (Wilton)

Apparatus

  • Plastic cling wrap
  • Cookie sheet
  • Cheap Paint Brushes

Procedure

  1. Measure and sift together the flours, gum (or psyllium husk), and baking powder. Set aside.
  2. Using a stand mixer, or by hand, cream the softened butter and sugar together. Then add the eggs and vanilla and mix well to combine.
  3. Slowly add the dry ingredients into the butter mixture. It will make a very thick batter, but not quite a solid dough. Chill in the fridge for about 20 minutes to thicken up a bit so you can easily divide it.
  4. Divide the dough into six pieces and add your food coloring to each. You will need about 12 drops per color: Red, Orange, Yellow, Green, Blue, Purple. If you get the standard four-pack of colors (Red, Yellow, Green, and Blue) then you can make Orange (8 Yellow and 4 Red drops), and Purple (9 Red and 3 Blue drops). I find mashing in with a fork works well to blend the colors into the dough.
  5. Wrap each colored dough in plastic wrap and refrigerate overnight. You can also freeze these to use later.
  6. Take them out of the fridge or freezer and allow to thaw slightly.
  7. With one colored piece of dough at a time, roll into a long thin log. Start with Red and go down the rainbow, if you like, and place each log next to each other. It is OK if the logs are not consistently thick or long.
  8. Roll the rainbow into itself to form a multi-colored log and gently roll to lengthen the log a bit and let the colors merge a little. The goal is to have distinct colors, so don’t let the colors bleed together and mix.
  9. Preheat your oven to 400°F. Grease a cookie sheet, or add a sheet of parchment paper or a silicon sheet.
  10. Cut your dough log into about 16 pieces. (Quarter it, then quarter each piece.) With each piece, roll down again to make a thin enough piece to lay down in a flat spiral. Each spiraled disk should be reminiscent of tie-dye.
  11. To add just that extra-special effect, make an egg wash in a small bowl with the egg white and water. With a clean paintbrush, or a pastry brush, mix the egg wash and then brush onto each cookie. Sprinkle a pinch of Shimmer Dust onto each cookie. A great way is to use another dry paint brush dipped into the Shimmer Dust and flick onto the cookies. Do not be tempted to mix the Shimmer Dust into the egg wash — it will clump up.
  12. Put cookie sheet in fridge and chill to set form for at least 30 minutes.
  13. Bake on the center rack at 400°F for 10-12 minutes. These cookies will spread as there’s no gluten to bind them. Bake them until they are just slightly crispy.
  14. Remove to a cooling rack and let them cool and firm up.

DISSECTION

This is a project that kids will absolutely want to help with, as it is like playing with clay. Have fun with this one. It is part of the magic.

POST-MORTEM

These are surprisingly good, especially warm. I made these originally with vanilla extract which gives a traditional sugar cookie flavor, but my brain kept telling me it expected fruit flavors. It might be fun to do each color as a different flavor, but I expect the resulting flavor would be very muddled like fruit punch. But hey, if you try it, let me know!

HorrorAddicts.net 121, Eden Royce

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Horror Addicts Episode# 121

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

*******************************

eden royce | klaus von karlos |
thriller season 1

Find all articles and interviews at: http://www.horroraddicts.net

42 days till halloween

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Morbid Meals – Skillet Hermit Cookies

EXAMINATION

MM09For the Hermit card, I originally pondered finding a recipe that would serve just one person. However, I love to cook for my family so I don’t think I even know how to cook for just one person. I haven’t done that since I was a bachelor.

So instead I pondered other types of hermits. Hermit crab sprang to mind, so I thought about a crab recipe, but then I remembered Hermit cookies. Tasty raisin-spice cookies that I hadn’t had in forever. So I dug up my recipe, one that was inspired by a 135-year old recipe.

Maria Parloa was a famous cook in the 1880’s. She opened Miss Parloa’s School of Cooking in Boston around 1877, and in 1880 published MISS PARLOA’S NEW COOK BOOK. I had a copy of this cookbook many ages ago, but have since turned to electronic versions of the book many times.

Her original recipe for Hermit cookies is as follows:

Two cupfuls of sugar, one of butter, one of raisins (stoned and chopped), three eggs, half a teaspoonful of soda, dissolved in three table-spoonfuls of milk; a nutmeg, one teaspoonful each of clove and cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch thick, and cut with a round cake cutter. Bake in a rather quick oven. It will take about twelve minutes.

Times and tastes have changed since then, as have cooking directions. For instance a “quick oven” means hot enough to bake quickly, which would be roughly 400°F. Thompson seedless grapes were a novelty during this time, so some raisins might still have had seeds, called stones, which needed to be removed, hence the term “stoned”.

Recipes for Hermits are many and varied since this recipe from 1880, but they have been quite the staple in New England. As for my own recipe below, it evolved from many of these variations, but I still try to honor the simplicity of the original. One twist I added, however, is to bake it in a skillet. This makes a thick, chewy cookie that you can slice into bars, or cover in vanilla ice cream and eat while still warm.

ANALYSIS

Ingredients

1/2 cup sugar
1/2 cup butter (1 stick)
1/2 cup dark, unsulfured molasses
1 large egg
1/4 tsp baking soda
1/4 cup buttermilk
2 cups All-Purpose flour
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup raisins

Apparatus

  • Cast-iron skillet
  • Electric stand mixer

Procedure

  1. Preheat oven to 350°F.
  2. In electric mixer bowl, cream butter and sugar together.
  3. Add in molasses, mix until combined.
  4. Add egg, mix until combined.
  5. Dissolve baking soda into buttermilk, and add to batter, mix until combined.
  6. In another mixing bowl, sift flour and spices together, and add the raisins. Mix this into the wet ingredients.
  7. Spread the dough into your skillet.
  8. Bake in your preheated oven for about 30 minutes.
  9. Remove skillet from oven and allow to cool for at least 10 minutes.
  10. Slice into wedges and enjoy.

DISSECTION

You can substitute 1 cup of brown sugar for the sugar and molasses, but I prefer the extra deep flavor and extra chewiness that the molasses brings.

If you don’t have buttermilk, you can substitute with regular milk, but then use baking powder instead of baking soda. This provides the acid needed that would otherwise have been in the buttermilk.

POST-MORTEM

These are a delightful cross between raisin spice cake and cookies, and the skillet only adds to the old-fashioned nature of the recipe.

HorrorAddicts.net 120, Chantal Noordeloos

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Horror Addicts Episode# 120

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

*******************************

chantal noordeloos | madalice | found footage

Find all articles and interviews at: http://www.horroraddicts.net

54 days till halloween

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Morbid Meals – Queen of Hearts’ Tarts

EXAMINATION

The Empress Tarot card inspired me to recall one of my favorite nursery rhymes. Originally published in 1782, it is more famously presented as evidence against the Knave of Hearts in Lewis Carroll’s Alice’s Adventures In Wonderland.
MM03

“The Queen of Hearts, she made some tarts, all on a summer day: The Knave of Hearts, he stole those tarts, and took them quite away!”

While this theft isn’t worthy of the Queen’s favorite punishment of decapitation, after you eat these tarts, you might agree that the Knave had the right idea.

ANALYSIS

Yield

About 10-12 Tarts

Ingredients

4 oz butter (1 stick)
4 oz cream cheese
1 Tbsp granulated sugar
1/4 tsp salt
1 cup All-Purpose flour
red fruit jam of your choice

Apparatus

  • Electric stand mixer or food processor
  • Plastic cling wrap
  • Rolling pin
  • Two heart-shaped cookie cutters (One should fit inside the other.)
  • Cookie sheet pan

Procedure

  1. Into the bowl of your mixer or food processor, mix together the butter and cream cheese. Then add the sugar and salt and mix to combine well.
  2. On low speed, add the flour and mix to combine until a smooth dough forms.
  3. Lay down a sheet of plastic cling wrap. Roll out your ball of dough into a circle about 1-inch thick. Now wrap the dough up in the plastic wrap and chill it in your refrigerator for about 30 minutes to firm up. If you don’t intend to work with it immediately, it can stay in the fridge for about 3 days, but then when you take it out to work with it, it will need to rest at room temperature for about 15 to 20 minutes to be pliable enough to roll out.
  4. Preheat your oven to 400°F. Line a cookie sheet with parchment paper, if you have some, or a silicon non-stick baking mat is better. If not, spray down your cookie sheet with a non-stick spray.
  5. Dust your work surface with flour and then roll your dough out carefully to about 1/8-inch thick. If the dough breaks up, it is too cold, so let it rest. If it is too sticky, dust the dough and your rolling pin with flour.
  6. Use the larger cookie cutter to cut the dough into hearts. One heart will be used for a bottom crust. With another heart, cut out the middle with the smaller cutter and carefully remove the inside. This outline of a heart then goes on top of a bottom crust. Save all of the inside pieces to roll out again.
  7. With the remaining dough from the inside pieces, roll out again and repeat cutting them out. You might find it easier to make the double cut outline pieces first, reserve the insides, and roll them out to make new bottoms.
  8. Depending on the sizes of your cookie cutters, you should be able to get about 10-12 tart crusts onto a cookie sheet. Depending on the firmness of your dough, you may find it easiest to lay down all of the bottoms first then carefully lay down the outline edge crust dough on top. Gently press together so that the dough will bake together as one.
  9. In the outlined well of each crust dough, fill with a little less than a teaspoon of your favorite jam. Try to smooth it out inside if you can, but don’t worry too much; as these bake, they will spread out inside. If you fill them with too much jam, they will bubble over.
  10. Bake in your pre-heated oven on the middle rack for 10 to 12 minutes, or until the crusts are golden brown.
  11. Let the tarts cool on a rack if you have one. When the jam centers are firm, they are ready to eat.

DISSECTION

This recipe scales easily, since the butter and cream cheese are equal values and match well with a full cup of flour. I originally used 4 oz by weight of flour (a scant cup), but the dough was way too sticky. I added enough flour to make a full cup and the dough was still moist without being too tacky.

POST-MORTEM

I can absolutely see why the Knave of Hearts would steal these tarts, and why the Queen might overreact when they are gone. They are so flaky and tender and delicious. If you make them with different jams, you can have a wonderful variety to enjoy.

HorrorAddicts.net 119, Jaq D. Hawkins

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Horror Addicts Episode# 119

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

jaq d. hawkins | more machine than man | slasher movies

Find all articles and interviews at: http://www.horroraddicts.net

68 days till halloween

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Morbid Meals – Haggis Burgers

EXAMINATION

MM21Contemplating The World tarot card was tricky. I wanted to prepare a dish that would represent the melding of more than one culture. But, which cultures? Plus, this being Morbid Meals, I wanted something… unusual. Bizarre even. That’s when I thought of one of my favorite chefs, Andrew Zimmern, host of the fun-filled Bizarre Foods TV show. Zimmern calls Haggis the “quintessential bizarre food.”

Therein lay a challenge, but one which fit my theme. I have no choice but to modify a haggis recipe in order to prepare it here in the U.S.A., thanks to F.D.A. regulations that ban the sale and import of various parts of lamb that go into making haggis.

Simply making a version of haggis that lacked the requisite offal, however, didn’t seem all that appealing, and it wouldn’t truly be haggis, would it? Instead, I decided to give it a proper American twist and create Haggis Burgers!

ANALYSIS

Makes 8 patties

Ingredients

1/4 cup oats
1 lb ground beef
1 lb ground lamb
1/2 lb lamb liver
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1/4 tsp ground allspice or ginger
1/4 tsp ground nutmeg
1/4 tsp ground dried coriander

Apparatus

  • Food processor
  • Large bowl
  • Frying pan or skillet

Procedure

  1. Cook the oats per oatmeal instructions, then set aside to cool.
  2. Wash the liver and then add to a food processor. Pulse until you have a fine puree of liver.
  3. In a large bowl, combine all of the ingredients and mix well to incorporate everything together.
  4. Divide the meat into about 8 patties.
  5. Drizzle a teaspoon of oil into your frying pan or skillet and heat on medium-high until the oil shimmers, about 3 minutes.
  6. Cook the patties until golden brown on one side, about 4 to 5 minutes. Flip the patties and cook on the second side, another 4 to 5 minutes. If you have a meat thermometer, ground meat needs to reach 160°F for safety.
  7. Serve immediately with your favorite buns and fixins.

DISSECTION

If you can’t find lamb liver, you can substitute with veal/calf’s liver, beef liver, or even chicken livers. (I used beef liver, and was able to buy only 1/2 lb.)

For those who’d rather avoid liver altogether, you could skip it, if you must, but then you won’t have any offal at all. Trust me, try it with the liver. Yeah, it can be a strong smell while cooking, but it’s hardly noticeable when you eat it.

Apparently, there exists cheese made with whisky, like Laphroaig Cheddar, but I can’t find it locally. If you can find it, I imagine it would bring another wonderful dimension to this burger.

POST-MORTEM

It is tradition to serve haggis with “neeps and tatties”, which is mashed potatoes and turnips (aka swedes, or what us yanks call rutabagas). Since this is a burger, why not fry up some sliced neeps and tatties instead? (We opted for cross-hatch potato fries and sweet potato fries because we had them on hand.)

Everyone enjoyed these burgers, and we’re a pretty picky bunch. We all knew there was something different, but no one tasted any liver at all. What’s great about these burgers is they are a fun way to eat more liver, because you know it is good for you, but still enjoy a very nice. juicy burger.

Meet our Judges for the WWW and MMM Contests

On the next episode, 119, we’ll be announcing the winners of the Wicked Women Writer’s Challenge and Masters of Macabre Contest. But first, we want to introduce you to the judges.

Audio Judges:

evo (2)Evo Terra is the founder and president of Podiobooks.com. Since 2005, Podiobooks.com has made available the best serialized audiobooks in the world, all of them available for free. He’s one of the original group of podcasters and has been deeply involved with independent authors of genre fiction since the early 2000s. He’s a published non-fiction author, penning titles in a variety of topics, including social media, craft beer, and two books in the “for Dummies” series. These days, he’s traveling the world as a digital nomad, telling the story of his travels on The Opportunistic Travelers.

willoWillo Clare Hausman is a director of both stage and screen, with a special emphasis on gothic fairy tales, haunting ghost tales, spiritual quests and intriguing mystical beings.  4 creative endeavors are currently in active development, including a sitcom set in an occult shop, a play called Grimm and 2 feature films, one revolving around a clan of modern day witches, the other set in Barnum’s wild American Museum circa NYC 1846. Find out more about Willo at: www.gryphonpictures.com

tinyDanDan Shaurette is a goth-geek and a fan of horror, especially vampires, ever since seeing Bela Lugosi’s “Dracula” as a young child. While vampires are his horror addiction of choice, Dan does not limit his preternatural proclivities to them. He is a fan of most sub-genres but prefers those that have a dark tale to tell versus pure shock-schlock. Not that there’s anything wrong with that. You can find him online at http://www.DanShaurette.com.

Text Judges:

head shot2014Dario Ciriello is a professional author and freelance editor. His nonfiction book, Aegean Dream, was a UK travel bestseller in 2012. His first novel, Sutherland’s Rules, a crime caper/thriller, was published in 2013. Free Verse and Other Stories, a collection of Dario’s short Science Fiction work, was released in June 2014. He is currently working on his second novel, another thriller. Dario, who has also edited and copyedited over a dozen novels, as well as three critically-acclaimed novella anthologies, also offers freelance copyediting, critique, and author mentoring services. He lives with his wife in the Los Angeles Area. For more information on Dario, go to: https://dariospeaks.wordpress.com

pic of meLucy Blue has been writing and publishing gothic horror-flavored romances since 1998 when she co-authored These Our Revels, the last tie-in novel for the vampire TV series Forever Knight. She amassed her dazzling fortune (hahaha) as sole author of the Bound in Darkness vampire series for Pocket Books/Simon & Schuster. She is currently an author/publisher for Little Red Hen Romance, which publishes short, relationship-centered e-books in a wide range of genres, including horror, urban fantasy, steampunk, and science fiction. For more information on Lucy, go to: lucybluecastle.wordpress.com

BioPicSandra Saidak graduated San Francisco State University in 1985 with a B.A. in English. She is a high school English teacher by day, author by night. Her hobbies include reading, dancing, attending science fiction conventions, researching prehistory, and maintaining an active fantasy life (but she warns that this last one could lead to dangerous habits such as writing). Sandra lives in San Jose with her husband Tom, daughters Heather and Melissa, and two cats. Her first novel, Daughter of the Goddess Lands, an epic set in the late Neolithic Age, was published in November, 2011 by Uffington Horse Press. http://www.sandrasaidak.com

And YOU,  The Horror Addict

Although we’ve added professional judges this year, that doesn’t mean you don’t get your say! 1/3 of the vote was decided by listeners and readers like you!

Thank you to all our participants and judges.

Tune in to episode #119, premiering August 22nd, for the winners announcement!

HorrorAddicts.net 118, Mercedes Yardley

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Horror Addicts Episode# 118

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

mercedes yardley | dark matter noise | stephen king movies

Find all articles and interviews at: http://www.horroraddicts.net

83 days till halloween

83 days till halloween

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Morbid Meals – Chicken à la King

MM04For the Emperor tarot card, I chose one of my very favorite recipes that is fit for king and peasant alike: Chicken à la King.

EXAMINATION

I used to call Chicken à la King the “Triple Threat” because whenever I made it, I used three canned foods: cream of mushroom soup, diced chicken, and a vegetable medley. It is a cheap meal you can quickly throw together from your pantry. These days, I prefer to make it from scratch.

When it comes down to it, Chicken à la King is simply cubed chicken served in a rich cream sauce with mushrooms, red and green peppers, served over pasta, rice, biscuits, or even toast. It is a great way to use up leftover chicken.

My recipe below provides for a versatile mushroom sauce made from scratch, but feel free to completely swap it out for your favorite Cream of Mushroom soup. If you don’t like mushrooms, use Cream of Chicken soup instead.

ANALYSIS

Serves: 4

Ingredients

1 Tbsp butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper, or pimiento
1 can (10.5 oz) Cream of Mushroom Soup (or sauce below)
1/4 cup milk (only if using condensed soup)
4 cups cooked chicken, cubed

For the cream sauce (instead of soup)

1/2 cup chicken stock (or broth)
2 Tbsp sherry (optional)
1/2 tsp Worcestershire sauce
2 Tbsp butter
2 Tbsp flour or cornstarch
1 cup heavy cream
1/2 cup canned mushrooms, drained

Apparatus

  • large saucepan
  • small bowl
  • whisk

Procedure

Making the sauce from scratch (if not using canned soup)
  1. In a large saucepan over medium heat, combine the chicken stock (or broth), sherry, and Worcestershire sauce.
  2. In a small bowl, combine the butter and flour/cornstarch together into a paste.
  3. Remove the saucepan from the heat and whisk the butter mixture into the hot stock until dissolved.
  4. Add the cream and mushrooms. Return the saucepan to heat raised to high and stir constantly until the sauce thickens as desired. Remove from heat.
Putting it together
  1. In a large saucepan over medium heat, melt your butter and sauté the chopped peppers until tender.
  2. Pour in the sauce (or soup and milk) and add the chicken. Stir well and cook until the chicken is warmed up, about 5 to 7 minutes.
  3. Serve over your favorite bed of starches.

DISSECTION

When I make this from scratch, I don’t usually bother cooking chicken. That’s a lot more work. Instead, I buy one of those rotisserie chickens from the market, remove the skin, and cube all of the meat from it. That gets anywhere from 3 to 4 cups of chicken. The recipe calls for 4 so that each serving has a hearty full cup of chicken, but don’t fret if your bird gives a little less.

Use popcorn chicken and add cubed ham and a sprinkling of Swiss cheese to make a Cordon Bleu version.

Another fun thing to do is bake it in a pie crust or flaky pastry and you essentially have a decadent Chicken Pot Pie.

POST-MORTEM

Chicken à la King is one of my favorite comfort foods, but one that I tend to avoid because dairy and I don’t get along very well. If you have the same problem, feel free to substitute the cream for your favorite milk substitute. That’s the great thing about making the sauce from scratch.

Don’t feel bad if you still like making the ol’ Triple Threat, but I hope you’ll make it from scratch at least once to appreciate the more regal version.

HorrorAddicts.net 117, Mike Robinson

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Horror Addicts Episode# 117

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

mike robinson | pamela moore | penny dreadful

Find all articles and interviews at: http://www.horroraddicts.net

97 days till halloween

sycamore leaves, aha, bret alexander sweet, backstreet boy n’sync zombie flick?, sharknado, a christmas horror story, will shatner, halloween carols, daniel ford, a.d. vick, tales of dark romance and horror, free fiction friday, lillian csernica, books, david watson, loren rhoads, as above so below, mike robinson, negative space, wicked women writers, masters of macabre, morbid meals, dan shaurette, nightmare fuel, candyman, d.j. pitsiladis, deadly pixy sticks, pamela moore, dawn wood, jesse orr, grant me serenity, black jack, kbatz, horror blogger alliance, penny dreadful, kristin battestella, hbo, deadmail, angela, halloween costumes, jeffery, bullies, goth bashing, pamela, podcast authors, mark eller, mike bennett, rhonda carpenter, marc vale advice, norms, horror movies, zombies, maniacs, vampires, instant death, protect yourself, survival, horror addicts guide to life, mike robinson, cryptozoology, author reads, stephen king, the shining, storm of the century

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Morbid Meals – Divinity

MM05For the Hierophant (or Pope) tarot card, I wanted to share one of my favorite recipes for a divine treat.

EXAMINATION

Divinity is a pecan nougat candy that is extremely popular in the Southern United States. Everyone’s mama makes this, usually from traditions passed on rather than written recipes. Don’t be overwhelmed by candy making, though. Divinity is a great, simple recipe to start with.

ANALYSIS

Yield: about 18 pieces

Ingredients

2 large egg whites
2 cups granulated sugar (400 g)
1/2 cup light corn syrup (160 g)
1/2 cup water
1 tsp pure vanilla extract
1/2 cup chopped pecans
Pecan halves, for optional garnish

Apparatus

  • Baking sheet pan
  • Waxed or parchment paper
  • Stand mixer with whisk attachment
  • Medium Saucepan
  • Candy thermometer
  • Rubber spatula

Procedure

  1. Line a sheet pan with waxed or parchment paper and set aside.
  2. Using a stand mixer at high speed, beat the egg whites until it becomes stiff. Let the mixer keep running while you prepare the syrup.
  3. In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Stir constantly until the sugar is completely dissolved.
  4. Clip the thermometer to the saucepan so that it measures the syrup but does not touch the bottom of the pan.
  5. Raise heat to high and bring the syrup to a rolling boil. When the temperature reaches 250°F (“hard ball stage”), remove it from heat.
  6. Immediately pour hot syrup in a thin stream into the egg whites, with the mixer still running at high speed.
  7. Add vanilla extract and continue to beat the mixture until it loses the glossy shine. This can take between 7 to 12 minutes, depending on the relative humidity. Have patience. Scrape down the sides of the mixing bowl occasionally.
  8. Shut off the mixer. Add the chopped pecans and fold them in with a rubber spatula.
  9. Using two spoons, scoop out fluffy blobs of candy and drop onto the paper-lined sheet pan.
  10. If desired, press a pecan half into the top of each blob of divinity.
  11. Allow candies to cool and firm up.

DISSECTION

Candy making takes a lot of patience, especially when waiting for the syrup to hit the right temperature. If you don’t have a candy thermometer, you can do a cold water test to check when the syrup has hit hard ball stage.

POST-MORTEM

I am truly sorry for anyone who must avoid sugar. I tried three different recipes in an attempt to make a sugar-free or low-Glycemic Index version of this. Every attempt was a huge failure. The only one that wasn’t a complete loss was one that made a kind of marshmallow. As interesting as that was, nougat is a far cry from that.

I did hear that a sugar-substitute called Isomalt should work. However, Isomalt is outrageously expensive — about $12/lb). For those willing to try it, you should be able to equally replace the sugar and corn syrup with Isomalt by weight (approx 560 grams).

Instead, this recipe uses the least amount of sugar and corn syrup I could get away with. (Some recipes use up to twice as much.) It still ends up making a fluffy and melt-in-your-mouth heavenly treat.

HorrorAddicts.net 116, Kristin Battestella

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Horror Addicts Episode# 116

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

kristin battestella | new years day | only lovers left alive

Find all articles and interviews at: http://www.horroraddicts.net

111 days till halloween

jenn vix, andy anderson, cure, halloween costumes, baycon, san mateo county fair, facebook quizzes, addicts on the street, sumiko saulson, anne rice, christopher rice, supernatural, mad max, wicked women writers challenge, master of macabre contest, dungeon san francisco, where’s jack?, jack the ripper, matt gunter, spooky, entertainment, sam roberts, torture room, history of san francisco, gold miner, murder, terry west, turning face, horror addicts guide to life, james newman, pembroke sinclair, chantal boudreau, consumed, d.j pitsiladis, t.s.charles, david watson, shadylight, kimberley steele, suicide forest, jeremy bates, belfry network, cemetary confessions, the count, morbid meals, dan shaurette, blood black truffles, lovers tarot, sparky lee anderson, allure of horror, lovecraft, new years day, dawn wood, c.a. milson, defago, horror music, jesse orr, grant me serenity, paul, satan, black jack, sandra harris, kbatz, only lovers left alive, marc advice, sarah, ventriloquists, dummies, dolls, possessed, kristin battestella, fates and fangs, vampire, novella, series.

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Emerian Rich

s t a f f

David Watson, Dan Shaurette, Marc Vale, KBatz (Kristin Battestella), Mimielle, Dawn Wood, Lillian Csernica, Killion Slade, D.J. Pitsiladis, Jesse Orr, A.D. Vick

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Morbid Meals – Black Blood Truffles

MM06I think it says a lot about me that when I pondered The Lovers tarot card, that I immediately thought of vampires. Add in the fact that KBatz is discussing the movie “Only Lovers Left Alive” for this episode, and this card’s imagery was even more inspired.

So I created a recipe that might embody something vampire fans would enjoy and perhaps something lovers might share. Sticky sweet blood-red chocolate truffles seemed to fit the bill. The name comes from the black cherry and blood orange preserves in the filling.

EXAMINATION

These truffles bring together three flavors: bitter, sweet, and tart. You can go as dark and bitter as you like with the chocolate. If you are like me and prefer something less dark, semi-sweet is the lightest you should go because you don’t want milk solids in the chocolate that you use, since we’ll be adding cream and butter in this recipe.

ANALYSIS

Makes about 18-20 truffles

Ingredients

4 Tbsp blood orange marmalade
3 Tbsp black cherry preserves
8 oz semi-sweet chocolate chips, or finely chopped dark chocolate
1/2 cup heavy whipping cream
1 Tbsp unsalted butter
1 Tbsp orange liqueur, or vanilla extract (optional)
1/2 cup cocoa powder
2 Tbsp red sugar sprinkles

Apparatus

  • Small bowl
  • Stick blender (optional)
  • Large bowl
  • Small saucepan
  • Whisk
  • Plastic cling wrap
  • Baking sheet
  • Parchment paper or wax paper

Procedure

Making the filling
  1. In a small bowl, combine the black cherry jam and blood orange marmalade.
  2. If you have a stick blender, you might like to puree the fruits down to a smoother consistency.
  3. Chill mixture in your freezer for about an hour to firm it up.
Making the ganache
  1. If using a block of chocolate, chop it fine. Place your chocolate into a large bowl and set aside.
  2. Into a small saucepan over medium heat, pour your cream and add butter, and heat up until bubbles start to form, but do not allow it to boil.
  3. Pour the cream over the chocolate and let it sit for about 30 seconds to allow it to melt the chocolate.
  4. Add in the orange liqueur or vanilla extract, if desired.
  5. Gently whisk to incorporate the cream into the melting chocolate.
  6. Cover your bowl of chocolate ganache with plastic cling wrap, and place it in your refrigerator for about an hour.
Filling the truffles
  1. Line a baking sheet with parchment or wax paper and set aside.
  2. Dust your hands with some cocoa powder.
  3. With a teaspoon, scoop out a ball of ganache. Flatten it in the palm of your hand.
  4. With a 1/4 teaspoon, scoop out a small ball of filling and place in the middle of the ganache.
  5. Fold the ganache over the ball of the filling, then roll gently into a ball. Place the candy onto the lined baking sheet.
  6. Redust your hands and repeat with all of the ganache and filling.
  7. Put the tray of truffles into the freezer to chill again for at least 15 minutes to firm up.
Coating the truffles
  1. Pour red sugar sprinkles in a bowl and set aside.
  2. Gently roll each of your chilled truffles in your hand to make them just a little tacky, roll it gently in the sprinkles, and return to the lined baking sheet.
  3. Put the tray of truffles into the refrigerator to chill again for at least 30 minutes. If not eating immediately, place them gently into an air-tight container. They will keep in the fridge for about 2 weeks, or they can be frozen about 3 months.

DISSECTION

If you can’t find blood orange marmalade, or don’t want to make it yourself, you can use preserves or pie filling of cherry, strawberry, raspberry, pomegranate, cranberry, etc. The goal is a deep red and thick filling.

You can also use those candy mold trays, but they are trickier with fillings. Be sure to dust them with cocoa mixture before pouring in ganache, so the truffles do not stick to the mold.

POST-MORTEM

These are soft and smooth and I found them to be very tasty. The gush inside makes them fun to eat. I hope you will share them with someone you love.

Horror Addicts Guide to Life Author Spotlight: Dan Shaurette

Dan Shaurette writes horror and dark fantasy including Lilith’s Love. For Horror Addicts Guide To Life  Dan wrote an article called Pumpkin Patch Party Recipes. In his article Dan combines his love of Halloween and cooking by giving us several ways to prepare pumpkin . To read Dan’s article along with several other articles on living the horror lifestyle, pick up a copy of Horror Addicts Guide To LifeRecently Dan was nice enough to tell us what he likes about horror:

What do you like about the horror genre?

5791268Much like good science-fiction that explores what it means to be human, I find myself attracted more to horror stories that shine a light on the dark side of humanity so we can see the ugly parts and expose the things that scare us.

What are some of your favorite horror movies, books or TV shows?

As a child of the 70’s and 80’s, my favorite memories are of the classic Hammer films, as well as the Universal monster movies. There’s too many books to list, so I’ll just cop out and say “anything by Stephen King”. As for TV, I enjoyed Tales From The Crypt and Tales From The Darkside.

In what way do you live the horror lifestyle?

It isn’t as outwardly visible as it used to be. I’m not the goth I was in my youth. I suppose it is just my morbid fascinations that I exhibit. Morbid Meals is a major part of that. Whether it be celebrating Halloween with pumpkin recipes a-plenty vs. just gorging on candies, or finding out how to make sugar skulls, etc., I am intrigued by bizarre foods and traditions.

What are you currently working on?

I’m still working on Morbid Meals recipes for Horror Addicts, and I do plan to release a cookbook for of such recipes. Story-wise, I’m working on a dark fairy-tale for our next anthology, ONCE UPON A SCREAM, which I am delighted to be editing.

Where can we find you online?

All season long, more of my recipes can be found on the HorrorAddicts blog. Also The one stop home for almost all my writing is http://www.DanShaurette.com/.

HorrorAddicts.net 114, H.E. Roulo

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Horror Addicts Episode# 114

Horror Hostess: Emerian Rich

Intro Music by: Valentine Wolfe

h.e. roulo | particle son | the walking dead

Find all articles and interviews at: http://www.horroraddicts.net

174 days till halloween

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Baycon.org

 

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s t a f f

David Watson, Dan Shaurette, Marc Vale, KBatz (Kristin Battestella), Mimielle, Dawn Wood, Lillian Csernica, Killion Slade, D.J. Pitsiladis, Jesse Orr.

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Morbid Meals – Canniburgers

MM13EXAMINATION

Have you ever wondered? You know… What does human meat taste like? Putting these recipes together has encouraged me to ponder this question. You know it was going to come up. Well, thanks to Chef Jim Thomlinson of London Mess, we now have an interesting approximation.

Jim and his conspirator, Emma Thomas of Miss Cakehead, partnered with FOX UK to create a publicity event for Season Five of The Walking Dead. They did their research — all book learning, I’m sure — into what cannibals have documented through the years what they thought human flesh tasted like. Jim’s recipe used pork, veal, and beef bone marrow. Fans of the show came to a pop-up grill in East London called Terminus Tavern and were served these burgers with some bacon ketchup on the side.

As I live nowhere near London, I decided I would attempt to make the burgers myself and share the fun. They seemed appropriate for the Death card and this episode’s discussion of zombies.

ANALYSIS

Makes 8 burger patties

Ingredients

1 lb ground pork
1 lb ground veal
1 lb beef marrow bones (or 1/4 lb bacon, minced)
salt and pepper, to taste

Apparatus

  • Large bowl
  • Meat grinder (optional)
  • Frying pan or skillet

Procedure

  1. If you have beef marrow bones, we want to use just the marrow in the bones. It is very easy to push the fatty marrow out through the bones.
  2. Mash the marrow to break it up. Set aside. Freeze the bones for later; they will be perfect for making beef stock/bone broth in the future.
  3. If you don’t have marrow bones, then bacon can be a nice substitute which adds its own familiar flavor. Chop the bacon and set it aside.
  4. If you have a meat grinder, grind up the pound of pork, then the beef marrow (or bacon), then the veal. Mix all of the ground meat together and run it all through the grinder again.
  5. If you do not have your own grinder, then buy ground pork and ground veal, and mix these together with the mashed bone marrow (or bacon) in a large bowl.
  6. Add salt and pepper and mix well to incorporate everything together.
  7. Divide the meat into about 8 patties.
  8. Drizzle a teaspoon of oil into your frying pan or skillet and heat on high until the oil shimmers, about 3 minutes.
  9. Cook the patties until golden brown on one side, about 5 minutes. Flip the patties and cook on the second side, another 5 minutes. If you have a meat thermometer, ground meat needs to reach 160°F for safety.
  10. Serve immediately with your favorite fixins.

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DISSECTION

Right off the bat you are probably thinking, “Ewww… beef marrow?!” That’s assuming you got past “Ewww… human burgers?!” Bone marrow is actually quite delicious roasted and spread on toast. I’ve had it at The Salty Sow and it is divine. This is really little more than a rich fat that adds a velvety quality to the burgers. Ask your butcher if they can get you some. My local gourmet store sold some from Rumba Meats.

If you can’t find marrow bones or soup bones at your local grocer, or if you just can’t get past the “bone marrow” factor, I think some strips of bacon would suffice. Bacon is mostly fat and the smoke and saltiness would go well. Just don’t cook the bacon before using it. Chop or grind it right up raw with the rest of the meat.

POST-MORTEM

So… what does it taste like? I don’t have Hannibal Lecter’s palate, but I quite enjoyed them. They were nothing like beef burgers, of course. The pork and veal were a nice complement to each other. The marrow brought it all together in a nice solid patty. I would definitely make these again.

Pair this with a Zombie cocktail and you will have the perfect meal for your watch party for The Walking Dead or iZombie. Hell, I’ll probably serve them again when NBC’s Hannibal premieres June 4th, 2015.