This Sinister Cheap$kate's ghastly recipes are laid out like a bloody scene from a Stephen King and Edgar Allen Poe story. Once you've digested this macrabe blog post, your taste buds may nevermore be the same.
And if you're a vegetarian, avert your gaze! Or peak through hand-covered eyes to read my queasy prose. I'm sure to be on Morrissey's *hit list if he ever sees this - pop musics most morose vegan. (And I'm a big fan of his songs with The Smiths.)
Some of my most spooky recipes may make your skin crawl, while others will have your taste buds baying at the moon with pleasure, mouthful after mouthful.
Witches Brew - a bubbling cauldron of Pozole.
So read on, and don't forget to click on any recipe name that will bring you kicking and screaming to my original blog post to see all the hair-raising details -- presented with gory gifs, bloodcurdling photos, grisly videos, and eerie text.
Right off the bat, I like my Chupacabra Carne Asada steak and hamburgers medium rare. Oozing is fine by me - E. coli be damned!
Raw bloody carcasses of meat have been disturbingly depicted in fine art. Rembrandt van Rijn is primarily known as a Dutch painter of moody portraits during the 17th Century, and I am especially influenced by his "Carcass of Beef" (flayed ox) study - just check out the audacious composition with gory details.
And here's the British artist Francis Bacon's 20th Century version, below.
The Chiaroscuro Chef photographs flesh against dark backgrounds lately (mainly on a blackened cookie sheet) - usually lit from a single direction, with deep shadows, very much inspired by Caravaggio. An artfully dark and forbidding example is my recipe for Pasta alla Genovese, where I slice and dice cheap beef shank, and a pile of onions enough to make a zombie weep.
Buche (stomach,) lengua (tongue,) and tripas (intestines) are on the menu at sidewalk taquerias and taco trucks. Watch the shuddersome video below to see what stops me in my tracks.
It can get messy cooking with meat. You have to have an iron stomach. Try breaking down a pork shoulder sometime, like I do below for my ghastly Texas Chainsaw Carnitas video recipe.
It's probably the most artistically nauseating footage I've ever shot - but, boy does it taste heavenly when you cradle a stuffed tortilla, plump with citrus and cola marinated, slow-cooked pork.
Ground chicken is mushy and wet, more so than ground beef or pork. Check out my ground poultry The Blob Patty Melt video to see what I mean -- yuk!
After chicken, pork is the cheapest flesh. When hacked, mangled, and minced into sausage, it's delicious for breakfast, or added to a stir fry like my Garroted Green Beans and Gruesome Ground Pork recipe below. This may sound perverse but it's actually fun to animate with ground meat, it's like playing with Play-Doh, just greasier.
Check out my video below to see the messiness.
Are you still with me? Man, are you are hardcore! I'm getting extra creeped-out just assembling this blog post.
Ever gut a fish? Whoa, that is one freaky task! Slice the belly open, yank out the internal organs then chop off the head -- oh, I'm feeling faint just remembering the slimy viscera and the nauseating smell - barf!
If you want to scare the bejesus out of your dining guest, then serve them a Jaws Whole Grilled Fish - head on!
Sushi is typically made with freshly butchered raw fish. It's so artfully presented that you miss the gore that goes into each delicate slice of aquatic flesh.
Here's one of my tastefully shot Sushi recipe videos, the simply presented, Mothra Tuna Sushi.
Halloween has a dark streak of humor and some of my recipes do too. Take my wacky Trump Orange Chicken Nightmare....please. It looks like a McDonald's Chicken McNugget, but my entree is made with real chicken pieces, not a pink slime composite.
How about a recipe where a slice of Bride of Frankenstein Turkey Bacon swallows up a Brussels sprout like a disembodied human tongue...yikes!
I like to cook whole chicken or large leg quarters. There is nothing like the carnal pleasure of ripping apart the poultry carcass and picking every piece of succulent meat off the bones. My Tingler Chicken Tinga and Roast Chicken with Rosemary's Baby are some saporous examples.
Well, I'll leave you with the squishy butchering of a chicken breast and leg quarter. It's the cheapest flesh you can get and I have all kinds of recipes, here.
So get out there and have an entertaining Halloween holiday. It's not all blood and guts!