Monster Food for any Spooky Occasion
Monster Food for the Monsters in Your Life
Dedicated to The Universal Monsters Cafe, Universal Studios, Orlando
for Honoring the Monsters that we Love
We will be updating this post as time goes by in order to add new Monster Themed foods for your special little Monsters. So, stay tuned and check back with us.
Scare ya later!
Gordon and Julie
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Monsters to be Honored:
Dracula
and the Vampire Bat
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(Our Bat Motel is Open for Business.)
Click Here for: Gordon’s Bat Motel
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Frankenstein
Although I didn’t make these, they are perfect!
Not everything has to be homemade. 🙂
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Frankenstein Gummy Suckers
(In a Glass Beaker)
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Frankie and Bride of Frankie T-Shirts
(We do so love the classics.)
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Sparky Loves His Frankie
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Monster Ice Cream Sandwiches
(Recipe Down Below)
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The Mummy
Not only do we have a full course meal with cocktails and desserts to celebrate our The Mummy Halloween, we also feature some excellent decorating ideas for you to try.
Mummy Treats
Baklava and Turkish Coffee
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The Wolfman
Lon Chaney Jr. as Larry Talbot-The Wolf Man
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Vintage Monster Fun for Halloween
Our Howl at the Moon Pies
Looks like there is a Werewolf trying to sneak one or two, or ten! 🙂
(See Below for the How-To)
The 1941 Classic, The Wolf Man
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The Creature From the Black Lagoon
and…….
The Chicken From the Black Lagoon Casserole
Also, be sure to check out our other Creature From the Black Lagoon foods below.
Delicious and Easy
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Our Betta Tasso’s Fish Bowl Pad
(He’s a big fan of The Creature From the Black Lagoon)
And what does Tasso recommend for your dining pleasure?
Tetramin fish food flakes, of course. Silly you!
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Oh NO! The Creature!!!!
AAAAAHHHHHHH!!!!!!!!
Spooky and Sparky Don’t Seem to Mind. 🙂
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There is nothing quite like the classics.
Watch them, or Re-watch them.
Enjoy!
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DRACULA
Devil Nuts, A.K.A. Dracula’s Nuts
Also Called Caltrop Nuts
(Asian Street Food)
Gordon found them at the Asian Supermarket.
If you are ever looking for something different to add to your cooking, then visit the local ethnic supermarkets, you will see foods that you have never seen before and thus the fascination begins.
They look like they are flying out of the package, don’t they?
You want to boil them in water for about 15 minutes, then drain into a colander and rinsed with cool water.
To remove the nut from this very hard shell, simply slice down the middle with a very sharp knife and remove the nut as best you can.
I do have to say, it was HARD to do!
To be perfectly honest the taste really wasn’t to our liking, but trying something new and different puts you in a category that not many people are in.
I find that very satisfying. 🙂
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Monster Ice Cream Sandwiches
A Nice Halloween Treat
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The Ingredient Shopping:
Every Halloween I come across the greatest spooky googly eyes, sprinkles, fangs, tongues, you name it! And I am always buying it up whether I know what I will be doing with it or not. I also shop at various stores for these goodies. For instance, I found the fangs with gummy tongues at The Dollar Tree. I ordered the Werewolf fangs from online, and the other accessories I bought when I was out and about.
These will accent my Ice Cream Sandwiches.
These are Ginger/Chocolate Mini Cakes that I found at our commissary and I just knew they would be perfect here. I love the fact that they look very homemade.
You will also need Wax Paper…..
Vanilla Ice Cream
Food Coloring Turns the Ice Cream GREEN!
The first thing that you want to do is to just put together the ice cream sandwiches by placing some ice cream between two of the cakes/cookies, then placing them into the freezer to harden a bit.
Now for some PINK!
You can see how I placed the plain ice cream sandwiches into the freezer on Wax Paper.
When they get a bit “solid” in the freezer you can then remove one or two at a time to decorate them.
Here I used Googly Eyes, Chocolate Sprinkles and even some green Frankenstein Hands.
Here I used some Googly Eyes, Silver Sprinkles, Black Sprinkles, and some Werewolf Teeth.
Ready Made Chocolate Frosting helps to adhere some of the Frankenstein Hands, Werewolf Teeth, and even some Fangs with Tongue.
Because they tend to melt fairly quickly you need to serve them immediately from the freezer to your guests.
However, before freezing you need to individually wrap them in wax paper and store in the freezer until ready to eat.
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Making Frankie
(Write up by Gordon)
We purchased a styrofoam casting of Frankenstein’s head at a craft store, and of course we wanted him painted green with black hair. I purchased some green spray paint and used painters tape to tape off his hair and neck bolts.
I let the paint dry and then removed the tape and taped the face, so I could paint the hair black.
The paint did make some pitting in the face but I believe it added character to the face. I also used q-tips as a paint brush by spraying some paint in a confined area in order to touch up some of the features. I then used this same method to paint the bolts gray, the mouth and eyes black.
Perfect For Halloween
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Our Frankie Dinner
We just wanted to do a monster themed dinner and this is what we came up with.
Potatoes with Gooey Green Pesto Gouda
Falafel’s in Dipping Sauce, Green Peas, and a Frankie Sandwich
Don’t Forget the Beer in Science Beakers
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Here Are Our Frankie Dinner Recipes
Aluminum wrapped red potatoes with Hawaiian Sea Salt and freshly ground black pepper.
Slice the red potatoes into wedges as shown and place them on a large sheet of aluminum foil which is placed on a sheet pan. Add two tablespoons of olive oil and your sea salt to taste.
Now grind over your pepper as shown to taste.
Place another large sheet of aluminum foil over the potatoes as shown…
and fold the edges together making a tight seal. Bake the potatoes in a 400’F oven for 25 to 30 min. You know they are done when you can insert a fork with ease.
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Cook your frozen peas in a small pot with a touch of butter and a few tablespoons of water. Cook on medium heat until bright green and tender.
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Our Frankie Sandwiches
Ingredients:
Pretzel Sausage Buns
Green Gouda Pesto Cheese – sliced
Black Cheddar Cheese – sliced
Artichoke Piccata Sauce
Various Italian Meats and Cheeses – thinly sliced
Slice your buns in half as shown.
These Cheeses we Order From igourmet
Gordon Starting The Sandwich Assembly
Once the Potatoes are ready place into a bowl and grate some of the Green Gouda Pesto over top so the cheese can start to melt. Add a dash or two of Black Garlic to taste.
Next Add Whatever Meats and Other Cheeses You Prefer
Instead of a Mustard or Mayonnaise we Used the Artichoke Sauce
Love the Prosciutto!
Now Into The 350F Oven They Go!
It Takes About 10 Minutes
Now they are Ready
Something Fun and Easy to Make for Halloween
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Our Howl at the Moon Pies
For the Trick-or-Treaters
Moon Pies
(Banana, Chocolate, Salted Caramel, and Vanilla)
For Halloween I wanted to pass out something a bit different to the Trick-or-Treaters that came to the door. I wanted to give something special and vintage. Something from my childhood. So, I got the idea to order some Moon Pies of different flavors from the internet. I also decided that I would try and dress them up a bit like old Universal Hollywood Studios. And to call them our Howl at the Moon Pies in honor of Universal’s Wolf Man.
And that is what I did. I found lots of vintage stickers online to place on the Moon Pie wrappings. I also found some old Wolf Man candles and even a few old toys that depict Lon Chaney Jr. as The Wolf Man.
The Moon Pies, whether or not it’s because I dressed them up a bit Universal Hollywood or not, were a huge hit with the kids!
And that is what makes it all worthwhile. 🙂
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Welcome to our The Mummy Food
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We created this for our Halloween 2015
Here are some of the dishes that we made for this.
Our Menu
The Mummy, Mummification Meatloaf
Imhotep’s Eyballs
Mini-Mummy’s on the Stake
Imhotep’s Priests Fingers
The Mummy’s Sarcophagus Dip with Chips
Anck-su-namun’s Bleeding Heart with Bread
Fresh Scarabs
Mummy Skins
Blood and Sand Cocktails
And for Dessert
Hamunaptra Cupcakes
(with a treasure inside)
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MUMMY TREATS
Baklava and Turkish Coffee
You can purchase some excellent Baklava at your ethnic supermarkets in your area along with some exotic coffee.
Try using a rock candy stick as a swizzle to stir your coffee.
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The Mummy
Notice the ‘Mummification’ Tools
The Mummy’s Head Meatloaf
Ingredients:
3/4 Yellow Bell Pepper 1/2″ dice
1 Zucchini shredded or 1/2″ dice
1/2 Yellow Onion 1/2″ dice
1/2 cup Black Olives some chopped some cut into rounds
1/3 cup Sun dried tomatoes chopped
Salt and Pepper to taste
4 Garlic cloves minced
1 Egg
1 bunch of parsley chopped
1 tsp Oregano dried or fresh
1 tsp Thyme dried or fresh
3 lbs of ground Turkey
1/2 teaspoon red pepper flakes
1/2 cup or so of grated Parmesan cheese
Non-stick cooking spray
3/4 cup Balsamic Vinegar
Place the olive oil into a large saute pan and saute your bell peppers, zucchini, and onion, on med-low heat and cook until just soft. Then add your minced garlic and chopped olives, and sun dried tomatoes and cook for about 5 min. longer. Once completed, set aside to cool to room temperature.
Chopping the Herbs
Grating the Cheese
Adding the Panko Breadcrumbs
Adding the Red Pepper Flakes, the Marsala Wine, and the Ketchup
In a large mixing bowl, whisk your egg and then add the rest of your ingredients as pictured above. Now, add your cooled vegetables and mix until just combined.
To get the shape of the Mummy’s head I formed some sheets of aluminum foil in the baking pan. I took one sheet and rolled it to about the length of the jaw and then did the same for the other side. This will inhibit the foil from pushing out the sides of the jaw area. Then I took another long sheet of foil and formed it into the main part of the skull.
You then pack the meatloaf mixture into the pan and use your thumb to create the eyes and mouth.
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Making the Balsamic Glaze
Ingredients
1 cup ketchup
1/4 cup Balsamic vinegar
1/2 tsp red pepper flakes to taste
Mix all your ingredients into a bowl and taste to get your desired flavor. The mixture should be sweet and tangy. Brush mixture over your meatloaf without getting any in the eye sockets and mouth.
Decorate your Mummy’s face with stuffed olives and part of the curved section of a bell pepper.
Be creative and have fun with it!
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Making The Mummy Eyeballs
Imhotep’s Eyes
These were made using the same balsamic glazed turkey meatloaf, as above. Without the balsamic glaze. Only this time, we have mummy eyeballs.
Inserting a green olive with a red pimento into the center of each meatball.
We used black olives as well. These were whole black pearls that we already had that were whole, we just cut them in half and inserted into the meatballs.
These are so good!
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Anck-su-namun’s Bleeding Heart
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The Ingredients for Making the Bleeding Heart
Ingredients
Fillo Dough Sheets
Brie Cheese
2 Tbsp Favorite Fruit Jam (I used sugar free Raspberry)
Olive Oil Cooking Spray
On a large baking sheet, take a single sheet of fillo dough and lay it flat giving it a quick spray of oil all over. Do this for around 10 sheets. This will give your cheese a nice flaky crust.
Place your jam in the center of your fillo slices and then top it with your cheese.
Tightly fold your fillo dough around your cheese tucking in the edges. Flip your package over and add another fillo sheet over the top, spray with olive oil and tuck in the sides.
You may need to flip it over to get a tight seal with the last sheet then back over again to reveal the top.
Spray the last top sheet of fillo dough with more olive oil spray.
Bake your bleeding heart for about 20 to 25 min. in a 350’F oven until lightly brown.
Serve immediately while the cheese is still warm and melted and enjoy with your favorite crackers.
Enjoy!
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Mini-Mummy’s on the Stake
These are just cocktail sausages that we wrapped crescent dough around them in long strips to represent mummy wrappings. Then baked them in a 400F oven for about 20 minutes until golden brown.
When the sausages were done I placed them onto a bamboo skewer and stood them into a cribbage board.
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Imhotep’s Priests Fingers
These are so delicious!
Meat on Meat
We just took cocktail sausages and wrapped them in proscuitto (Italian ham) and baked them in the oven on a 400F oven for about 20 minutes. The ham starts to unravel and it resembles bandages.
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The Mummy’s Sarcophagus Dip with Chips
The Spinach Artichoke Dip
(This is what is going inside our ‘sarcophagus’. It is a favorite of ours and always a hit with whomever we make it for.) One of Gordon’s Chef teachers liked it so much he is serving it at his Sports themed restaurant.
Recipe
(Turn oven on 350F)
1 Medium to Large Onion, chopped
10 – 12 Garlic Cloves, chopped
1 – 2 Packages of Frozen Spinach in the box, thawed and squeeze out all the water.
3 6 oz. Jars of Marinated Artichoke Hearts, drained and chopped
2 8 oz. Packages of Cream Cheese, softened
1 Pint Sour Cream
4-5 Cups of Shredded Sharp Cheddar Cheese
(Sometimes we also throw in other cheeses that we have in the refrigerator like Parmesan, Asiago, Gruyere, White Cheddar, etc.)
1 teaspoon Black Pepper
1 teaspoon Paprika
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
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You want to sautee your onions and garlic in a saucepan on the stove in some butter or margarine until the onions and garlic are nice and soft in a very large saucepan. Then you want to add your spinach and artichoke, cream cheese and sour cream and about half of your sharp cheddar cheese.
Next add your red pepper flakes, your paprika, and salt and pepper. Blend all together and place into a baking dish. Top off with the remainder of your cheeses and bake in the oven for about 25 – 30 minutes. Check on it during the cooking process to make sure it’s not being overcooked. Although we love it a little done, see photo above, it really needed to be more creamy for the pastry bowl than it was here.
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How to Make a Sarcophagus out of Puff Pastry
Ingredients
5 sheet of puff pastry
1/2 cup egg wash (2 eggs and 1 Tbsp water well mixed)
2 Tbsp flour
Start by using a chilled baking sheet. This will help to keep your dough chilled and easy to work with. Flour the baking sheet to keep the dough from sticking.
Find a proper mold which will give you the shape of a head. I used a common plastic container.
Push the mold down on the dough to give you an imprint to follow.
Cut along the imprint line a move your base to a chilled plate that was sprinkled with a bit of flour.
Repeat this above step twice, but this time cut out the center portion of the shape leaving an inch on the edge.
In between each layer, brush on some egg wash which sticks the dough together. You should also keep your completed section on the plate in the refrig to keep chilled and easy to work with.
Lastly, place you final and fourth full layer on top of the other three, being sure to use your egg wash to stick the sections together. Brush your top with egg wash.
Using a skull cookie cutter cut out some shapes to accentuate and embellish your soon to be puff pastry basket.
Brush the skull cut outs with egg wash and chill in the refrig. for about 10 min. Doing this keeps the butter in the dough chilled which when cooked, will give you a nice flaked crust. Flip over your baking sheet, place your dough in the center and cook in a preheated 425’F oven for about 20 min. to make the dough rise, then turn down your oven to around 200’F to finish the cooking and dry out the dough. Doing this will help the basket keep its shape.
Once fully cooked, set aside on a cookie rack until at room temp, then cut off your top and fill with your favorite dip!
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Green Eyed-Monster
These are actually tea sandwiches that I grew up eating in the south. I thought they would make a great Halloween looking treat, and they do.
You just take some whole wheat or white bread, or any bread that you like as long as it is a loaf bread. Then remove the crusts. Now spread cream cheese onto a slice of bread. I wanted something a bit zesty, so I added some dry Good Season’s Zesty Italian salad dressing mix to my 8 ounces of room temperature cream cheese. Next you want to add your pickle and place to the side of the slice of bread with the cream cheese, then roll it. The cream cheese will hold the sides together. Just make sure you pat dry your pickle before you place in on the bread.
Then just slice with a sharp knife.
These aren’t pictured on our The Mummy table setting because I forgot about them in the refrigerator.
But these so taste better the next day as the flavors will have had time to blend.
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Our Scarab Mound
To me the scarabs are an important part of the movie and I love it when they come up from underground creating this mound in the sand, and then they all spill over it, running down the mound and running after our adventurers in the movie.
I searched around my house for something with a conical shape to represent the mound, all I could find was Gordon’s tagine, I wanted the scarabs to be edible and the closest thing I could find that would resemble them were dried dates. Then all I needed was to apply something thick, smooth and tasty to the outside of the tagine, in order for the “scarabs” to crawl on. But it also had to resemble sand. Hence the peanut butter. However, I was low on peanut butter so I added some coral food coloring to an extra frosting mix and created the look that way. But peanut butter would have been better to use than frosting.
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Egyptian Cupcakes
My very simple ingredients. Sugar free devil’s food cake mix, sugar free vanilla frosting and some coral sandy food coloring to resemble dessert sand.
Make the cupcakes following the package instructions and then ice them with the frosting. Next I crushed some graham crackers into crumbs to resemble sand and then sprinkled on top of each cupcake.
Oh, I did bake a few cherries into each cupcake so that a “treasure” would be discovered when you bit into them. Kind of like an archaeological find.
I found the cupcake toppers online. They were just Egyptian toys that I washed first before placing them into the cupcakes. I also added some Egyptian looking jewelry to a few of them to symbolize the ‘Wealth of Egypt’.
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Blood and Sand Cocktail
There is a story behind this drink. In the movie, The Mummy, Brendan Frasier tells Evy that all she will find in Hamunaptra is “Blood and Sand”, I knew then THAT is the name of our drink! Next, we both set about creating this drink. We knew the drink had to be a red color, so I set about looking up cocktails online that were red. I did find a screwdriver with blood oranges that would have been great, but blood oranges weren’t in season, so we improvised and bought ruby red grapefruit juice instead. We believe the drink is wonderful and we think you will too!
Recipe
First, make your simple syrup by combining equal parts of sugar and water into a small sauce pan. Use about 1/2 cup of each ingredient should be plenty. You can use a touch of Agave syrup to give it extra flavor. Heat the ingredients until the sugar dissolves and the mixture becomes syrupy. Cool this mixture to at least room temperature.
Dip your preferred drinking glass into the simple syrup then dip into some crushed graham crackers to make the sand portion of the drink. To make this drink, use 2 cups ruby red grapefruit juice, 1 1/2 cups Vodka, 1/4 cup Aperol (an Italian orange aperitif) and 4 ice cubes, placing all ingredients into a large shaker. Shake until the shaker is very cold and hard to hold then pour into your previously prepared glasses.
We did add some saffron infused rock candy as a garnish to the drink.
Enjoy!
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The Mummy, Starring Boris Karloff
The Mummy Ride at Universal Studios Orlando
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To View our The Mummy Halloween Click Here:
The Mummy Halloween
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THE CREATURE FROM THE BLACK LAGOON
and the
The Chicken From the Black Lagoon Casserole
This is a recipe that I found in an old Taste of Home Halloween recipe booklet.
We created this for our Creature From the Black Lagoon section. It was truly excellent! Very crunchy!
Gordon added some celery for seaweed and we included lots of sliced black olives for eyes.
The Recipe:
10 cups diced cooked chicken
10 cups chopped celery
2 cups slivered almonds
2 bunches green onions with tops, sliced
2 cans (4 ounces each) chopped green chillies
2 cans (2 1/4 ounces each) sliced ripe olives, drained
5 cups (20 ounces) shredded cheddar cheese, divided
2 cups mayonnaise
2 cups (16 ounces) sour cream
5 cups crushed potato chips
In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, combine mayonnaise and sour cream’ add to chicken mixture and toss to coat.
Transfer to two greased 3 qt. baking dishes. Sprinkle with the chips and remaining cheese. Bake, uncovered, at 350F for 20-25 minutes or until heated through.
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The Creature From the Black Lagoon
The Creature From the Black Lagoon section of Monsters Cafe
Creature Food
Gordon enjoying his lunch.
(Pinky’s UP!)
See Our Menu Below
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THE CREATURE FROM THE BLACK LAGOON
Filmed in Silver Springs, Florida
The Rita from the movie, The Creature From the Black Lagoon
Julie Adam’s was quite lovely as Kay.
Julie Adams was a very good swimmer and very athletic for her time. I really do admire that.
I also can’t believe that the “creature” would breathe through a tube for hours underwater. Most of the time holding his breath.
I mean, WOW!!
Oh, and did Julie Adams invent halter tops? She sure did rock them!
The creature climbing onto the boat.
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Gordon and I spent the day kayaking with alligators and other wildlife.
It was magnificent!!
Alligator’s, Snakes, Turtles, etc….
Some of the many creatures that you find in Silver Springs.
I am very proud of these photos that I took.
It’s wonderful seeing these mini-dinosaurs in their natural habitat.
Treat them with the greatest of respect.
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Our Park MENU
Green, Green, and Green
Our Kayak Lunch
Swamp Mix
(To Snack On)
Chicken From The Black Lagoon Salad
on Pumpernickel or Deli Swirl Rye Bread
With Some Greens
Gordon’s Creature Pasta Salad
Swamp Fruit
I hate to say it but by the time Gordon started making this I was headed to BED! We had to get up early and I needed my rest so Gordon made the “Swamp Fruit” without my photographing it.
But it was DELICIOUS!!
and
Swamp Water
This Ended up Being the Best Lunch
It was light, it was delicious, and it was easy.
It was a bit tricky to eat in a kayak though. 🙂
Maybe we should have made the sandwiches ahead of time. 🙂
Recipes For Our ‘Creature From the Black Lagoon’ Day
Some of these recipes are very simple and we just made them look differently than they normally would in order to fit the theme.
These foods were more about creativity and not originality.
Although Gordon did create the delicious ‘Creatures Pasta Salad’, and the ‘Swamp Fruit’ himself.
Silver Springs Landing
Find the Alligator!
I think a turtle just ducked underneath the water.
At least I HOPE SO!
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Swamp Mix
(This was my idea.)
(A.K.A. Chex Party Mix)
I have to say that Chex Party Mix is probably my most favorite thing to snack on. I also prefer to carry it with me whenever we do any sort of all day activity as it is very buttery, tangy, tasty, salty and crunchy. Everything I love in a snack, that will keep me satisfied all day.
Chex Party Mix Ingredients
(Although I did end up omitting the Goldfish Crackers and the Cheez It’s.)
I used two different pans because I wanted to make the traditional Chex Party Mix, except with an interesting twist.
I know that most people are familiar with the recipe but for those that aren’t, you melt about a stick of butter/margarine in a pan in the oven until melted. Then you add your Worcestershire Sauce, I always add more than it says to because I love it so much. Then I sprinkle in some Season All, seasoning salt. Next, just dump into this delicious mixture a series of cereals, peanuts, pretzels, whatever you like.
Stir everything together making sure that everything is coated well, then just place in a 250F oven for about an hour. But you do want to take it out of the oven every 15 minutes and give it a good stir so that the cereal doesn’t stick to the bottom of the pan and burn.
When Done Remove From Oven and Set Aside to Cool
In the batch above I withheld the Rice Chex.
I wanted to cook the Rice Chex separately.
This is where the creativity comes into play.
I melted the butter in the pan in the oven, added the usual Worcestershire Sauce and seasoning salt, and then I added something special.
Green Food Coloring!
Bake this batch the same as the other batch, then let cool.
Combine Both Batches
SWAMP MIX
Place into plastic food bags and try adding a sticker.
Childish perhaps? Or maybe just FUN!
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Swamp Water
Perfect Drink for the Occasion
Although we made sure that we had plenty of water and other sports related drinks that replenish what your body looses when your outdoors for the day, we wanted something very appropriate to drink with our canoe lunch.
Try removing the labels to show the lovely green color to these fruit and veggies drinks and you have a very nice drink for your adventure. Be sure to add a green straw.
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Black Lagoon Chicken Salad Sandwiches
This was also my idea and again, the only difference was that I added green food coloring to my chicken salad recipe.
Boiling the Chicken in a Pot on the Stove Top
I bring the water to boil and simmer away, turning the chicken over a few times during cooking, until the meat is falling off the bone. Cooking time is about 45 minutes or so on a medium-high heat.
Only then is it done.
I love how it smells and just warms up the kitchen.
When it’s done then remove the chicken from the pot and set aside into a colander that is sitting in a bowl.
This allows the liquid to drain and the chicken to cool.
Monk to my left, Sugar to my right, and me and chicken in the middle.
Never fails, they do love chicken!
I love my chicken salad recipe because I do use an entire chicken. I think a combination of the white and dark meat is the best.
It is some work though because I do have to pick it apart after it is cooked, removing the bones, cartilage, fat and skin.
Next I place all the meat onto a cutting board and chop into small bite sized pieces.
Don’t Discard the Broth
Let cool and then strain, then place into a freezer safe bowl and you have enough broth for all that Thanksgiving and Christmas cooking.
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Making My Black Lagoon Chicken Salad
I have featured my chicken salad before on our website.
I cannot even begin to give you a recipe as I don’t really measure anything. I go by sight and taste. It also depends on how large the chicken is that I have cooked to determine accurate measurements of the other ingredients.
In the bowl at left are my chopped cooked chicken, some chopped onions, and some chopped celery.
The photo at right is of my hard boiled eggs that I add to the chicken salad. I always add 2.
I then just add mayonnaise to coat the chicken, then some yellow mustard for taste, some freshly ground black pepper, about 7 – 10 dashes of Tabasco Sauce, some pickle relish, my hard boiled eggs chopped, and a few teaspoons of some really sweet pickle juice for taste.
When you have combined all of your ingredients then add the
GREEN FOOD COLORING
A beautiful Bed of Greens and some Pumpernickel Rye Bread is Perfect for the Green Chicken Salad
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Gordon’s Creature Pasta Salad
My inspiration was the bug pasts, then I wanted everything to be green and still taste good. It turned out to be mainly Italian items and tasted great!
The Ingredients:
1 package Bug Pasta
1 package Spinach Fettuccine Pasta
1 chopped Poblano Pepper
1 chopped in rings Banana Pepper
1/2 can Green Olives
1 jar grilled Artichoke Hearts chopped
1 jar marinated Artichoke Hearts chopped
2 Tbsp Pesto
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1/2 cup Parmesan, Romano and Asiago Cheese mixed
zest of 1 Lemon
juice of 1 Lemon
2 Tbsp chopped Chives
2 Tbsp chopped Basil
Pepper to taste
You will notice I didn’t add any extra salt as the cheeses and pesto added plenty.
Bug Shaped Pasta and Spinach Fettuccine
The Bug Pasta Shapes were my idea and everything else revolved around them.
The Crazy Bugs are Macaroni and Cheese, but we only wanted them for the bug shaped pasta, we didn’t use the cheese.
Fresh Herbs from our Garden and Poblano and Banana Peppers
Gordon hollowed out the banana pepper but cutting off the top and removing the insides. This will allow him to cut the pepper into ovals.
Originally, Gordon wanted the Poblano pepper cut into strips, but realized small chunks would work better in this.
Banana Pepper Rings
Chopped Poblano Peppers
Boiling Both Our Pastas on the Stove Top
Our Crazy Bugs in one, Our Spinach Fettuccine in Another
While the pastas are cooking, Gordon is combining our peppers into a bowl.
Gordon Adding the Pesto
Stir Around
Time to Drain the Pasta into Colanders
Let Drain
Stir Together
Now Add Both Your Pastas to the Peppers and Pesto
Drain a can of olives, then add to the pasta mixture
We wanted the olives whole instead of chopped, we thought in a way they looked like eyes.
Gordon drained a jar of grilled artichoke hearts, and a jar of marinated artichoke hearts.
Chopped them up into bite sized pieces, then added them to the pastas.
Here Gordon is adding some olive oil and some balsamic vinegar.
Grate in some lemon zest and the juice of a whole lemon.
Grating in some freshly ground black pepper
This is a sprinkling of Parmesan, Romano, and Asiago Cheeses.
Now Come the Herbs
Chopping Green and Purple Basil from our Garden
Chopping the Chives and Adding to Our Pastas
Kohlrabi Lettuce
This will make a great bed for this pasta salad.
Delicious Creature Pasta Salad
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Silver Springs Florida and the Creature from the Black Lagoon