This edible skeleton will likely bring a ghoulish chuckle from your guests.
(includes chilling time)
Yield:12 to 14 servings
4 strips thick-cut bacon, chopped
Three 8-ounce packages cream cheese, at room temperature
One 8-ounce bag shredded Cheddar
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces thinly sliced prosciutto
1 pimento-stuffed green olive, cut in half widthwise
1 medium red bell pepper, stem removed
2 pounds coiled hot Italian sausage
1 full rack cooked ribs, cut in half (about 13 ribs)
2 pounds cooked pulled pork (from two 1-pound packages)
Sliced baguette and assorted crackers, for serving
For the skeleton head: Cook the bacon in a medium nonstick skillet over medium-high heat until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside.
In a large bowl, combine the cream cheese, Cheddar, scallions, bacon, some salt and a few grinds of pepper and mix until fully incorporated.
On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull, then wrap the head in the prosciutto. Make 2 divots for the eyes and place the olive halves in the divots. Pinch the middle of the face together to make a nose and create an indent below the nose to make a mouth. Refrigerate until firm, about 20 minutes.
For the skeleton body: Prepare a grill or grill pan for medium-high heat.
Grill the pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side to create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through, until opaque and completely cooked through, 10 to 12 minutes.
To assemble: Position the skeleton cheese head at the top of a board or platter. Place the red pepper directly underneath the head and fold it slightly to create a heart. Align the baby back rib racks around the heart, one on each side, with the bony parts facing up to resemble a rib cage. Position the sausage coil under the rib cage to resemble intestines.
Fill the space around the intestines, heart and rib cage with the pulled pork, tucking it under as needed. Refrigerate until ready to serve.
This is a simple recipe, the only caveat being that you need to deep-fry the shrimp. But it’s not really an ordeal. Frying shrimp takes five minutes, tops, even for ones that are quite large. This recipe is one Cantonese version of deep-fried shrimp: once the shrimp are fried, you toss them with minced garlic, green onions, and red chili pepper flakes, all of which you have browned with a bit of oil. The garlic and inexperienced onions hold tight the just-fried shrimp. Sprinkle salt, pepper, and no matter alternative spices you prefer. The seasonings can stick practically to the shells, that square measure coated during a very little egg and asylum or flour, however no matter doesn’t hold tight the shrimp are fun to grab from the platter.
If you want to continue in a Chinese vein, you can add things like five-spice powder or ground Sichuan peppercorn. Or, you can sprinkle on Old Bay and smoked paprika.It is finger-licking good. When the shells are perfectly thin crisp and the innards are ripe for the eating, the balance between the two is pretty wonderful and yummyChinese-Style Deep-Fried Salty Shrimp!!
3 cups peanut, canola, or vegetable oil 3 large cloves minced garlic (about 3 tablespoons) 2 scallions, thinly sliced 1 teaspoon dried red chili pepper flakes (optional) 12 to 16 whole jumbo shell-on, head-on shrimp, about 1 pound 1/2 egg, beaten 1/4 cup cornstarch Kosher salt and freshly ground black pepper 1 teaspoon five spice powder, Old Bay, smoked paprika, Sichuan peppercorns, or a combination (optional, as desired)
1. Heat two tablespoons of oil in a wok over medium heat until shimmering. Add the garlic, scallions and let brown, stirring occasionally, 3 to 5 minutes. Add the chili pepper flakes if using and stir until aromatic, about 30 seconds. Transfer oil and aromatics to a large metal bowl. Wipe wok clean with paper towel.
2. Add remaining oil to wok and heat to 375°F over medium heat. Meanwhile, combine egg and cornstarch in a medium bowl. Add shrimp and toss to coat. When the oil is ready, add half of the shrimp, dropping them into the oil one at a time. Cook, agitating and flipping shrimp frequently until crisp and just cooked through, 2 to 3 minutes total. Transfer shrimp to a paper towel-lined plate and repeat with remaining batch.
3. Add drained fried shrimp to bowl with browned aromatics. Season to taste with salt, pepper, and optional additional seasonings. Serve immediately.
Different brands of kimchi, the traditional Korean condiment made with fermented cabbage, usually have different vegetables added to them. The brand used in this recipe includes carrots and peppers, which give the flavor of this easy soup added dimension. When choosing a kimchi, opt for one that is not too sour, so the oysters will not be overpowered. Taste the kimchi to assess its spiciness, and adjust the seasoning for this dish accordingly.
I love cooking my own Kimchi Vegetable Soup With Oysters at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make oyster soup the way I like it to be and within my budget.
“Select” oysters are what you’ll usually find in the seafood department of grocery stores; the term refers to their size.
Make Ahead: If you plan to make this soup in advance, refrigerate it without the oysters or spinach. Once the soup is reheated, they can be added just before serving.
7 cups water
1 tablespoon dashi powder (available at Asian markets and at Whole Foods Markets)
1 tablespoon fish sauce
1 tablespoon peeled, finely grated ginger root
1/4 cup oyster sauce
1/4 cup gochujang (Korean spicy chili paste), such as Annie Chun’s
16 ounces medium spicy cabbage kimchi, such as Sunja’s (see headnote)
2 cups (6 ounces) sliced shiitake mushroom caps
4 cups packed baby spinach, coarsely chopped
1 quart shucked select oysters and their liquor (see headnote)
2 scallions, white and light-green parts, chopped (1/2 cup)
Combine the water, dashi powder, fish sauce, ginger, oyster sauce, gochujang, kimchi and mushrooms in a large Dutch oven over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium, cover and cook for 20 minutes, stirring occasionally, to let the flavors meld.
(At this point, the soup can be cooled, covered and refrigerated for 1 or 2 days.)
Stir in the spinach and oysters; cook uncovered for about 4 minutes, so the edges of the oysters begin to curl.
Ladle among individual bowls. Garnish with the chopped scallions; serve immediately.