Scary Food
Oct. 26th, 2005 03:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lurkittyThe annual office Halloween party is coming up and they’re having a scary food contest. Talking with my coworkers, I began to realized that my idea of scary food is leagues away from theirs. Afew years ago a friend of mind threw a Halloween party that has become somewhat of a local legend.
The Addams Family Reunion was held at a local Grange Hall. Everyone came as a relative of the Addams Family, I was Lucrecia Addams – poisioning one and all with Lik-em-aid in my Borgia ring. T was Harpo Addams in orange wig and overcoat with a bycicle horn in lieu of speech, and so forth… We had entertainment: a film borrowed from the University Biology Department on supporating wounds.
I think the highlight of the evening was the scary food, though. The chcken hearts wrapped in bacon challenged some people. The Kitty litter cake was simply delicious. You get a new kitty litter pan with a scoop. Bake a spice cake and crumble it into the pan. Take some Tootsie Rolls and put them in the micowave so they distort a little (can’t have them looking too much like Tootsie rolls) ans scatter them about the surface of the cake. Almond Roca works well, too. Voila! Kitty Litter. Nice crispy fried crickets, too.
I am biased. My Meal Worm Curry was awesome. Did you know meal worms pop when you cook ’em? The built up steam inside does it. And if they don’t pop, They move a bit. Which is what happened to the lady in front of me in line who wasn’t really paying close attention to what she was dishing onto her plate until she saw it move….
I related this story to my coworkers. I hardly got to the Kitty Litter cake before they were too disgusted to continue. Here I was trying to think of what to bring now that I am vegetarian. I guess it’s Kitty litter cake. They certainly wouldn’t be able to handle the latest recipe my mom sent me:
Frog Legs in Garlic Sauce
Makes 4 servings
Ingredients:
8 pairs jumbo frog legs, about 2 pounds, split
1 stalk fresh lemon grass soaked for 1 hour in warm water, finely chopped
2 fresh red chile peppers, sliced
2 scallions, sliced
2 cloves garlic, minced
1 1/2 teaspoons sugar
pinch salt
2 tablespoons fish sauce, divided
2 ounces bean thread vermicelli
2 tablespoons vegetable oil
1 small onion, chopped
1 cup chicken stock or broth
1/2 cup coconut cream or heavy cream
3 tablespoons cornstarch mixed with 2 tablespoons water
freshly ground black pepper
cilantro sprigs, for garnish
Preparation:
Rinse the frog legs with cold water and pat dry. Return them to the refrigerator.
Combine the lemon grass, chilies, scallions, garlic, sugar, salt and 1 tablespoon fish sauce in a blender or food processor until a very fine paste results. Rub the paste over the frog legs, cover and refrigerate again for 30 minutes.
Soak the vermicelli in warm water for 30 minutes. Drain and cut into 2 inch lengths.
Heat the oil in a wok over moderate heat. Add the onion and sauté until soft, then add the frog legs and brown well, turning them over from time to time. This should take 3 minutes.
Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Uncover the wok and add the coconut cream. Add the cornstarch mixture and the remaining fish sauce. Stir as the sauce thickens and cook for another 15 minutes. Remove the tender frog legs.
Add the vermicelli and bring to a boil. Remove from the heat. Pour the noodles and sauce into a bowl and put the frog legs on top. Sprinkle with black pepper and garnish with cilantro sprigs.
The Addams Family Reunion was held at a local Grange Hall. Everyone came as a relative of the Addams Family, I was Lucrecia Addams – poisioning one and all with Lik-em-aid in my Borgia ring. T was Harpo Addams in orange wig and overcoat with a bycicle horn in lieu of speech, and so forth… We had entertainment: a film borrowed from the University Biology Department on supporating wounds.
I think the highlight of the evening was the scary food, though. The chcken hearts wrapped in bacon challenged some people. The Kitty litter cake was simply delicious. You get a new kitty litter pan with a scoop. Bake a spice cake and crumble it into the pan. Take some Tootsie Rolls and put them in the micowave so they distort a little (can’t have them looking too much like Tootsie rolls) ans scatter them about the surface of the cake. Almond Roca works well, too. Voila! Kitty Litter. Nice crispy fried crickets, too.
I am biased. My Meal Worm Curry was awesome. Did you know meal worms pop when you cook ’em? The built up steam inside does it. And if they don’t pop, They move a bit. Which is what happened to the lady in front of me in line who wasn’t really paying close attention to what she was dishing onto her plate until she saw it move….
I related this story to my coworkers. I hardly got to the Kitty Litter cake before they were too disgusted to continue. Here I was trying to think of what to bring now that I am vegetarian. I guess it’s Kitty litter cake. They certainly wouldn’t be able to handle the latest recipe my mom sent me:
Frog Legs in Garlic Sauce
Makes 4 servings
Ingredients:
8 pairs jumbo frog legs, about 2 pounds, split
1 stalk fresh lemon grass soaked for 1 hour in warm water, finely chopped
2 fresh red chile peppers, sliced
2 scallions, sliced
2 cloves garlic, minced
1 1/2 teaspoons sugar
pinch salt
2 tablespoons fish sauce, divided
2 ounces bean thread vermicelli
2 tablespoons vegetable oil
1 small onion, chopped
1 cup chicken stock or broth
1/2 cup coconut cream or heavy cream
3 tablespoons cornstarch mixed with 2 tablespoons water
freshly ground black pepper
cilantro sprigs, for garnish
Preparation:
Rinse the frog legs with cold water and pat dry. Return them to the refrigerator.
Combine the lemon grass, chilies, scallions, garlic, sugar, salt and 1 tablespoon fish sauce in a blender or food processor until a very fine paste results. Rub the paste over the frog legs, cover and refrigerate again for 30 minutes.
Soak the vermicelli in warm water for 30 minutes. Drain and cut into 2 inch lengths.
Heat the oil in a wok over moderate heat. Add the onion and sauté until soft, then add the frog legs and brown well, turning them over from time to time. This should take 3 minutes.
Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.
Uncover the wok and add the coconut cream. Add the cornstarch mixture and the remaining fish sauce. Stir as the sauce thickens and cook for another 15 minutes. Remove the tender frog legs.
Add the vermicelli and bring to a boil. Remove from the heat. Pour the noodles and sauce into a bowl and put the frog legs on top. Sprinkle with black pepper and garnish with cilantro sprigs.
