Scary Recipes

Ok, the first part of this forum's title says recipes, so let's do something different and post some scary recipes we've seen. They can be scary from a nutritional viewpoint, preparation, odd flavor combos, whatever it is that you think is just a wee (or a lot) bit scary.

Here's my entrant. I don't recommend anyone make this. But if you... let us know?

Deep-Fried Candied Pork Fat - New Orleans Recipe

[ed note: AKA Heart Attack on a Plate]

Ingredients:
3-4 Lbs Pork Fat Skin On (unsalted) cut into 1-inch cubes
Juice of 1 Lime
4 Cups Condensed Milk*
1/8-1/4 Tsp Ground Cloves
4 Tbsp Coconut Milk
2 Tbsp. Sweet Rice Wine Vinegar
2 Tbsp. Soft Butter
1 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Slap yo Momma Cajun Seasoning (dry salty hot powder)
1 Tsp. Asses of Fire or Tabasco Sauce (sweet hot sauce wet)
1/2 Tsp. Vanilla
4 Cups new Lard for frying (make sure it's new)
2 Cup Confectioners Sugar (not regular)
3 Tbsp Shredded Coconut (optional)
1 Tsp Ground Cardamom - available at most Asian food stores
(optional)
Fresh Mint leaves for garnish
1 Pinch Cayenne Pepper

* a 2:1:1 mixture of 2% milk, regular sugar and corn starch can also be
used

Wash and place Pork Fat in a wide bowl, squeeze juice of 1 lime over
pork fat and mix well. This will clean and tenderize the fat and remove
any residual 'off' taste. Leave for at least 15 minutes, preferably
longer, and then wash and drain thoroughly (you need to remove all
traces of the lime juice before proceeding to the next step or the milk
will curdle).

Mix 2 cups condensed milk, ground cloves and coconut milk, pour over
pork fat and marinate in the fridge overnight or for at least 8 hours.

Preparation:

Heat 4 cups vegetable oil in a deep fryer to about 350-375 degrees.
Prepare batter by mixing together remaining 2 cups condensed milk, rice
wine vinegar, wet sweet hot sauce and soft butter.

In another bowl, blend flour, baking powder and dry salty Cajun
seasoning.

In a COLD bowl, whisk wet ingredients into dry and continue mixing
until smooth. Keep batter on ice.

Remove Pork Fat from marinade but do not dry, quickly (very quickly)
dust with flour and dip into the batter.

Rotate pork fat until batter covers entire cube.

Very, very, very, carefully place the battered pork fat in hot oil.

Pork fat will float, and air pockets may pop so it's a good idea to
use a splatter screen if you have one.

Fat cubes should turn golden in 4 to 5 minutes.

Rotate and turn to make sure that the entire fat cube has been browned
(be careful to neither overcook nor undercook!).

Remove fried sweet-battered pork fat to paper towel and let drain
(drain well).

In a wide rolling tray, blend confectioners sugar, shredded coconut and
ground cardamom.

While battered pork fat is still warm roll in confectioners sugar,
shredded coconut and ground cardamom mix to coat generously.

Place on a bed of mint leaves, or garnish with mint leaves (mint leaves
may also be eaten). Sprinkle mint leaves with a light coating of
confectioners sugar and cayenne pepper.

Suggested accompaniment: Hurricane (full or half), Mint Julep
(bourbon), Corona, Casa del Sol, Carribe, Don Equis etc. Wine - none,
Wine Cooler - none


I am, of course, deeply disappointed that it doesn't come with a buttery dipping sauce as well.

Remember Elvis's fav ? Fried Peanut Butter and Banana Sandwiches !
I really like PB & Ban.
How about corn dogs as heart attacks on a stick - esp those at the fair that they deep fry and call them Pronto Pups.
My fav fair treat that so bad for you is of Elephant Ears - with cream cheese and raspberry jam- nothing like deep fried dough dipped in sugar and smeared with fat and sugar to make you hurl on the octopus ride. LOL !
But then deep fry anything at it becomes bad - good - but bad. More Fair Food: Deep-Fried Twinkies ! Deep fat fried Oreo cookies, a frozen Oreo cookie dipped in batter, fried, and coated with powdered sugar. YUMMY ! Can't forget about deep-fried candy bars !

Nonna's Pan-Fried Zucchini Flowers

Serves 4 to 6
Eat these like candy; they are that good. Fry up a batch, enjoy them fresh, then do more. You want male flowers which have stems. Females are attached to the squash. Harvest flowers once they have just opened and use them as soon as possible. Ask for flowers at farmers' markets and in specialty food shops. Do be sure the blossoms are from zucchini as other squash flowers often have strong, unpleasant flavors.

If you wash the flowers, do it very gently and dry them suspended upside down. Both the coatings below are excellent. The first is fly-away crisp and a more batter-like finish. The second is my grandmother's and is barely noticed on the flowers. Use a cold-pressed vegetable oil (peanut or grape seed oil are best), if possible. If the flowers are organic, life is truly good.

24 male zucchini flowers (with stems)
about 4 cups cold-pressed peanut or grape seed oil
2 large eggs, beaten
2 cups flour seasoned with salt and pepper
salt
Gently remove the pistel from each flower. Cut stems to about 1 inch. Make sure blossoms are dry.
Heat 1 inch of oil in a 12-inch saute pan over medium high until oil is hot but not smoking. It should be about 365 degrees on a candy thermometer. Have eggs and flour in 2 shallow soup dishes.

Dip several blossoms in the egg, let most of it drain away, then roll in flour, shaking off excess. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels, season with salt and serve hot.

Variation: My grandmother also often made a light flour and water batter, blending it to the consistency of heavy cream. After dipping the blossoms, most of the batter was allowed to drain away.

Copyright 1997 by Lynne Rossetto Kasper, All Rights Reserved

~~~~~~~~~~~~~~~~~~~~~~~~OR~~~~~~~~~~~~~~~~~~~~~~~~ Fiori di zucchini fritti
Fried Zucchini Flowers

A real eye opener for your guests. They are best when the flowers are fresh . . . .


Serves: 6
Preparation time: 40 minutes
Recommended wine: Bardolino rose
Origin: Unknown
Ingredients:

25 zucchini flowers
2 cups all purpose flour
2 cups flat beer
peanut oil for frying
salt


Instructions:

1. Open the zucchini flowers and remove the pistil. Wash the flowers under running water and carefully dry them on a towel.
2. In a bowl add the beer to the flour, mix quickly with a fork and stir in a pinch of salt. The batter should have the consistency of pancake batter.
3. Heat the oil, about 1/2-inch deep, in a nonstick pan.
4. Put the zucchini flowers, four or five at the time into the batter, coat them both sides. Allow the excess batter to drip off.
5. When the oil it's hot add the flowers. Fry them, a few at a time, for about two minutes per side or until crispy.
6. Place them on a paper-towel to absorb excess oil and add salt to taste.

Notes:
Serve them as an appetizer while they are still warm. Be careful not to eat them when they are too hot though!

For anyone who doesn't want to use beer substitute it with water.

Road kill squirrel
1 Flattened squirrel
1 Bottle of booze, home made
2 c Vegetables
Collard greens
White rice, cooked

Find a flattened Roadkill squirrel and pick out all the little hairs. Take it to the country kitchen and cut it into one inch squares. Marinate it overnight in a bowl of some homemade booze. Then dice some veggies mix with squirrel and fry `em in a skillet. Take the homemade booze left in your bowl and tip it up, and kill it. Cook your diced veggies and your squirrel until they smell real nice. Serve `em with some collard greens upon a pile of cooked white rice.

Well this is more of a white trash recipe..
My best friend used to do this and it always kind of grossed me out.

Homemade Peanutbutter Cup

2 slices of white bread
Peanutbutter
Chocolate Syrup

*ahem*
Now you are going to spread a thick layer of pb on one slice of bread. Squirt chocolate syrup over that and top with the other bread slice and voila!
Hahaha... eat up!

French Fried Skunk
2 skunks. skinned and cleaned
1 tbsp. salt
Water to cover
2 cups bear fat or lard
2 egg yolks, beaten
3 cups milk or cream
1-1/2 cups flour
1/2 tsp salt
2 tbsp baking powder

Clean and wash the skunks, making sure the scent glands are removed.
Cut into small serving size pieces.
Put a soup kettle on the stove and add the meat.
Cover with cold water and bring to a boil over high heat.
Lower the heat and boil until the meat is tender, about 40 minutes.
Remove all the scum that rises to the surface of the water.
Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
Mix real good until the batter is like cake batter.
Heat the bear fat or lard in a deep fryer to about 360 degrees F.
Dip the pieces of skunk in the batter and fry them in the deep fryer til golden brown.
Drain well and serve

Sounds good !

At least it wouldn't smell bad..
Road kill squirrel??? hahaha!!!

Mice in Cream (Souris à la crème)

Skin, gut and wash some fat mice without removing their heads. Cover them in a pot with ethyl alcohol and marinate 2 hours. Cut a piece of salt pork or sowbelly into small dice and cook it slowly to extract the fat. Drain the mice, dredge them thoroughly in a mixture of flour, pepper, and salt, and fry slowly in the rendered fat for about 5 minutes. Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes. Prepare a cream sauce, transfer the sautéed mice to it, and warm them in it for about 10 minutes before serving.

10 strangest food combinations
Please Don't try this at home !
1. Tuna and jam sandwich
2. cheese, chocolate cake, onion, lettuce and egg together
3. bacon and custard 4. spaghetti, sauce and orange
5. tomato sauce on cereal
6. yogurt and pickle with cookies 7. pizza with ice cream
8. fries with bananas and cherries
9. steak and pineapples with mint sauce
10. baked beans, apple sauce and potato chips

You might like this one.

Roadkill a l'Orange
A good size, fresh gopher, ground hog or hedgehog
Fresh orange or tin of tangerine segments

Pluck or skin roadkill (as appropriate) and wash thoroughly.

Roast roadkill for 15 minutes per pound and 15 minutes over.

Start in hot oven, then reduce to moderate.

Prick skin after first 30 minutes so the fat can run out and give a crisp outside. If the animal is bony, rub with lard or butter.

Garnish with slices of orange, and serve with rice, vegetables and beer.

LMAO ! Good one !