Halloween Recipes with Chef Michele
Written by Lola Rizer on October 18, 2017
103 Cir Halloween Special
October 10, 2017
Dracula (from the book):
Chicken Paprikash (serves 6):
2.5 lbs. Chicken, combination of breast, thighs, & legs
1 tsp Oil
2 T. Butter, melted
2 cloves Garlic, minced
3 heaping T. Hungarian Sweet Paprika
1 T. Onion Powder
1 tsp. Cumin
Salt and Pepper, to taste
1 small Purple Onion, diced
1 medium Carrot, peeled & medium diced
1 Celery Stalk, medium diced
1 cup chicken stock
1 cup water
T. flour mixed with 2 T. Water
6 cups cooked pasta, of your choice, keeping hot
In a medium-sized bowl, add the chicken. Season with garlic, paprika, onion powder,
cumin, salt & pepper. Toss well to coat chicken. Add the oil & melted butter & toss gently. Let sit for 30 minutes.
Heat your grill up to 350 degrees F. Grill the chicken 3 minutes on each side. You are only marking the chicken & getting good flavor.
Remove from the grill & place in a sauce pot.
Add the celery, carrot, onion, water and chicken stock, then the chicken. Bring to a
boil, cover, then let simmer for 20 – 30 minutes or until the chicken is cooked through & vegetable are tender.
Stir in the flour mixture & cook 3 minutes longer until the sauce thickens a little.
Divide the hot pasta into 6 dishes. Ladle the chicken & sauce mixture into each dish.
Serve & enjoy.
The “Blood Clot” (serves 1):
oz. Peach Juice
1 shot brandy
1 shot Rum
2 oz. Ginger ale
1 teaspoon Raspberry Simple Syrup
In a champagne flute, combine the peach juice, brandy, rum & ginger ale.
When ready to serve, add ice & the raspberry simple syrup.
It will glob in your drink & fall to the bottom like a blood clot.
Blood & Sand Beverage (serves 1):
4 oz. Orange Juice
1 shot Brandy
1 shot Rum
1 Tablespoon Strawberry Pucker
1. In a rocks glass, combine the ice, OJ, brandy & rum.
2. Slowly drizzle in the strawberry pucker.
Wolfman: Steak Salad on Croissant (serves 2):
(8oz.) NY Strips
Salt & Pepper, to taste
2 each clove Garlic, minced
1each Red Bell Pepper, roasted, peeled & seeded
3 each Scallion, sliced
1 Tablespoon Whole Grain Mustard
1 cup Mayonnaise
2 (3 oz.) Croissant Rolls
Season the steaks with salt & pepper & garlic.
In a medium saute pan over medium heat, heat the oil. Add the seasoned steaks & cook 3 minutes on both sides until it is medium rare to medium.
Remove from heat & let cool.
Sliced the roasted red pepper into strips, place in a medium-size bowl. Add the scallions.
In a food processor, add the cooled steak. Process until meat is the size of rice.
Add to the pepper mixture.
Add the mustard & mayo. Blend well. Adjust seasonings. Cover & refrigerate for 1 hour.
Spread on croissant & enjoy.
Mummy Dog Wraps (serves 10):
1 can (8 oz) Pillsbury refrigerated Pie Crust Sheets
10 Hot Dogs
Mustard or ketchup, if desired
1. Heat oven to 375°F.
2. Cut the pie sheets into thin strips. Roll out the strips a little with a rolling pin.
3. Wrap 4 pieces of dough around each hot dog to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog,
separate “bandages” so hot dog shows through for “face.”
4. On ungreased large cookie sheet, place wrapped hot dogs; spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”
Frankenstein (The Book):
Chicken Harissa (serves 4):
1 cup lightly packed mint leaves
1 cup lightly packed cilantro leaves and stems
1 jalapeños, seeded and coarsely chopped
1 garlic clove
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 cup extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1 pound Chicken, cooked, keeping hot
1 pound Pasta, cooked, keeping hot
`1. In a food processor, process mint, cilantro, jalapeno, garlic, cumin, fennel, oil,
lime juice, & salt. Pulse until liquid.
2. Place hot pasta & chicken in medium bowl.
3. Add the sauce & toss well.
4. Serve hot & enjoy.
Dragon Eggs (serves 6):
6 large eggs
7 ounces (¾ cup) fresh breakfast sausage, casings removed (if necessary)
Panko, for coating
Vegetable oil (for frying)
Kosher salt, freshly ground pepper
1. Place eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill the pan with ice water to cool eggs.
2. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Place panko in a wide shallow bowl.
3. Divide sausage into 6 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around the egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
4. Dip eggs into panko, shaking off excess. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.
5. Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining an oil temperature of 350° until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.
6. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.
LIVE STREAM RECIPES- A tribute to Hocus Pocus!
Halloween cooking at Tamarack with Chef Michelle see 103cir. Com for recipes
Posted by 103cir on Wednesday, October 18, 2017
Hocus Pocus Halloween
103 CIR Live
Chef Michele Koeniger, CDM, CFPP, CEC
Executive Chef of Tamarack
October 18, 2017
Shrunken Heads Punch (serves 8):
6 eating apples
Juice of 3 lemons
2 liters apple and raspberry juice drink
1 liter Peach tea, made with two bags
2 cinnamon sticks
1 orange, zested
Preheat the oven to 350 degrees F.
Peel the apples then cut in half right through the stem and remove the core. Using a sharp knife, carve a face on the rounded side of the apple and use a melon baller for carving out the eyes. Put the lemon juice in a bowl with the apples, then top up with water to cover. Set aside for 10 minutes to prevent the apple from browning too much in the oven.
- Put the apples on a lined baking tray, face side up, and bake in the oven for 1½ hours.
They should begin to dry around the edges. Remove from the oven and set aside.
- Meanwhile, put the remaining ingredients into a large saucepan. Bring to the boil then
heat gently for 15 minutes, until the flavor infuses.
- Remove the cinnamon sticks, then serve in a punch bowl or cauldron with the apples
floating on top.
Cauldrin Swamp Soup
1 Tablespoon olive oil
1 each Onion, small diced
1 each Garlic clove, minced
1 pound frozen Green Peas
4 cups Vegetable Stock
6 slices thick Bacon
1 Tablespoon Butter
- Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not colored.
- Add the garlic and cook for a further min. Stir in three-quarters of the peas, then pour in the stock. Bring to the boil and simmer for 10-12 mins.
- Meanwhile, fry the bacon until crisp.
- Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
- Return the soup to the pan and add the remaining green peas. Bring to the boil and simmer for 2 mins or until the whole peas are tender.
- Season to taste, then stir in the butter, if using. Break the bacon into pieces and scatter over bowls or mugs of soup.
Witches’ Brooms (serves 6):
6 string cheese sticks (any variety)
1 packages pretzel sticks
1 packages fresh chives
- Unwrap 6 string cheese sticks. Cut string cheese sticks in half.
- Cut bottoms of string cheese sticks to resemble broom sticks.
- Insert a pretzel stick into the tops of each string cheese stick to resemble a broom handle.
- Wrap each string cheese stick at the top and form a knot around the cheese stick.
- Serve & Enjoy!
Witches’ Hats (makes 5 dozen):
21 slices Italian bread (1/2 inch thick)
1 package (5.3 ounces) goat cheese
1 package (3 ounces) Boursin
1 to 2 bunches whole chives
1 jar (12.36 ounces) Kalamata olive tapenade
- Cut each bread slice (with crust) into three triangles; discard any trimmings.
Place on baking sheets. Bake at 400° for 5 minutes or until toasted. Remove to wire racks to cool.
- In a small bowl, combine goat cheese and Boursin until smooth; spread over
toasts. Cut chives into 2-in. lengths.
- Position two chives at the bottom of each triangle; press down gently. Spread each
with 1 teaspoon tapenade..
Spider Eggs (serves 6):
6 hard-boiled eggs, halved
3 tablespoons mayonnaise
1⁄2 teaspoon ground mustard
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
- Cut eggs in half lengthwise. Slip out yolks and mash.
- Stir in mayo, mustard, salt, and pepper.
- Cut whole olive in half.
- Put one half on mashed yolk for the spiders body.
- Thinly slice the other half for the spiders legs. Put four legs on each side.
Hocus Pocus Pepperoni Dip! (serves 8)
6 oz. Pepperoni
8 oz. pkg. cream cheese, softened at room temp
1 can Cream of Celery Soup
- In a food processor finely chop pepperoni. Add the rest of the ingredients and pulse until creamy and smooth.
- Pour into microwave proof bowl and microwave on high for 2 to 3 minutes.
- Serve with a sliced baguette; any chip/cracker works well, too!