the leaves turning various shades of red, gold
and orange, the clock being set back, and a
young man's fancy turning to Octoberfest (or
at least Octoberfest beers), that means Halloween
is right around the corner.
As you might
imagine, All Hallow's Eve is a pretty big deal
around these offices. It's the 12th anniversary
of ER's debut and nobody likes dressing up better
than this crew. Hell, Dante even declares the
31st a "work holiday," but that sort
of falls on deaf ears being that it's a Saturday
And as much
as I dig the opportunity to don some makeup
and act out some kind of outlandish fantasy
character, the real thrill for the holiday is
like any other -- it's time for another party.
general, and Halloween parties specifically
have always been favorites with the classic
Dead Celebrities Party generally regarded as
our finest hour. Then again, how do you top
a night that ends with Dante sucking floor and
singing a Cockney-tinged version of "My
Way" while other revellers bellow "Hogan"
outside a roommate's locked bedroom door. Ah
yes, the sweet mix of youthful enthusiasm, sake,
and well...I guess those are really the only
elements you need.
theme is Crime & Punishment as hosted by
that swinging, shagadelic spy from the 60s,
Austin Powers. I'm still pondering my choices,
though I'm looking for a chef who mixed a little
bit of patron with product.
us, incidentally, to this week's recipes. While
there's nothing like a good feast to test the
culinary skills, a snack and drink casual shindig
always makes us break out our favorite snacks
and appetizers. Here's five we feel will make
cup chopped yellow onion
1/2 cup mayo
1 loaf cocktail rye bread
Fresh-grated Parmesan or Romano cheese
and mayo, spread on a bread slice and top with
a bit of cheese. Broil for a few minutes until
the top is just browned. Serve hot. Makes about
cream cheese softened
1/2 tsp. lemon juice
1/2 tsp. basil
1/4 tsp. onion or garlic salt
1/8 tsp. oregano
1/8 tsp. ground thyme
1 can (10 oz.) chicken
1/3 cup finely chopped onion
2 oz. chopped pimento
2 (8 oz. cans) crescent rolls
1 egg beaten
1 1/2 tsp. sesame or poppy seed
cheese, juice & seasonings. Mix until well
blended. Stir in chicken, onion and pimento.
Separate dough into 8 rectangles, firmly press
perforations to seal. Spread each rectangle
with cream cheese mixture, leaving 1/2"
of dough on one long edge. Roll up beginning
with other long edge. Brush with egg and sprinkle
with some sesame seed. Cut each roll into 4
pieces. Place seam-side down on lightly greased
cookie sheet. Bake at 375 degrees for 15-20
1 lb. sausage
1 lb. Velveeta
1 tsp. oregano
dash of crushed red pepper
1 loaf of cocktail rye bread
beef and sausage. Drain, then add Velveeta.
Heat till Velveeta is melted. Add oregano and
crushed red pepper to taste. Place about 1 tbsp.
on each coktail slice. (The slices can be frozen
at this point for future partydom.) Bake at
325 degrees on cokie sheet for about 25 minutes
(the bread should be toasted!).
(10 oz.) chopped frozen spinach, thawed and
1 can (5-7 hearts) artichoke hearts, chopped,
1 red pepper, roasted and pureed
1/4 block sharp wite cheddar, grated
1/3 cup grated Parmesan cheese
4 oz. buttermilk ranch dressing
together with mixer or hand blender. Spread
evenly into an ungreased baking dish. Bake at
350 degrees for 20 minutes or until top is brown
and a little bubbly. Great with Gaden Herb Triscuits
or other thick crackers and raw veggies.
one comes courtesy of Emeril Live, and
it's more for a small crowd. But, with a little
work (along with a chafing dish and hot tray)
you could make it a real crowd pleaser!
2 tbsp. butter
1/4 cup minced onions
Salt & Fresh Ground Pepper to taste
2 tsps. garlic, minced
1/4 cup green onions, chopped
1 lb. shrimp (Emeril used Rock Shrimp, but I
went for a smaller
size in order to make more servings)
Splash of brandy
1/2 lb. small mushrooms, washed, dried and chopped
1/4 cup heavy cream
1 can of puffy refrigerated rolls, like Pillsury
roll things acording to the package directions.
Break in half and set them aside. Melt butter
in large saute pan. Add onions. Season with
salt & pepper. Saute for about a minute.
Add garlic & green onions, continue to saute
for another minute. Season shrimp with salt
and pepper. Add shrimp to pan and saute for
2 mintes. Remove from heat and add brandy. Flame
the brandy and shake the pan a couple times.
Return the pan to heat, add mushrooms and cook
2 more minutes. Add cream and bring to a boil.
Reduce to a simmer and cook one minute. Season.
Spoon mixture over rolls and garnish with parsley.