Sunday, October 28, 2018

Halloween Recipes- Creepy Cool Meat

Gory Halloween warning! Time to get squeamish with the Ghoulish Gourmet's creepy imagery of raw meat and viscera. I'm about to git medieval for Halloween and the following weeks Dia del los Muertos or Day of the Dead.

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 - he's pop music's 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!


Grilling meat supercharges the flavor and brings out the knuckle-dragging Neanderthal in this Paleo Chef.

The Terminator T-bone

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, slaughterous enough to make a zombie weep.


Offal is not so awful to this Carrion Chef. After watching a classic horror flick on the big screen, I cruise LA's fog-shrouded boulevards and alleyways during the midnight hour looking for ways to quell my ravenous appetites...for tacos, that is! 


Buche (stomach,) lengua (tongue,) and tripas (intestines) are on the menu at sidewalk taquerias and taco trucks throughout Los Angeles. Watch the shuddersome video below to see what stops me in my tracks.



My Silence of the Lambs Curry is creepy-delicious. And my video cooking directions are as easy to follow as leading a lamb to the slaughter.



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!


This tin-framed, bloody looking slaughter scene comprised of tomato-sauced fat fingers of sardines is one of my most visited food blog posts. And the morbid visitors are mostly from Europe (Translyvania?) - go figure. My pasta dish, Suspiria Sardines in Tomato Sauce with Olive Oil over Pasta, is a delicious mouthful worth sinking your incisors into.



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.



Shrimp would not seem spooky, right? But, buy head-on jumbo shrimp and try beheading, peeling and removing the spine/backbone sometime...ugh! But, man are they delicious when my Mom serves them up in her Shrimp & Rice recipe.


Halloween has a dark streak of humor and some of my recipes do, too. Take my wacky Trump Orange Chicken Nightmare on K Street....please. It's the color and shape of a pumpkin, just like our Twit-in-Chief, and 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 leg quarters. There's nothing like the carnal pleasure of ripping apart the poultry carcass and sucking-up every piece of succulent meat off the bones. My Tingler Chicken Tinga and Roast Chicken with Rosemary, 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!



Saturday, October 20, 2018

Baseball World Series 2018 - Recipes

Batter up! And that's just the coating for my MVP Fried Chicken recipe. Are you ready for the Word Series of cheap$kate eats? Just step up to the plate and allow me to pitch some tasty entrees your way, that you can serve up while viewing the Los Angeles Dodgers battle the Boston Red Sox for baseball's 2018 edition of Major League Baseball's championship series.

Nibble: to pitch along the far edges of the strike zone, around home plate.

The Penny Pinch Hitting Chef has a dugout full of recipes for baseball lovers that will leave enough green in your wallet to buy an extra keg of beer for your tailgate party. Just click on any recipe name below to see what I mean. There are no foul balls in this recipe list!

First at bat, hot dogs are the kings and queens of the ballpark. And boy does this Knight of the Round Dinner Table have a couple of royal recipes for you to try.

High Cheese: A fastball thrown high over the plate.

For Dodger fans, the LA Street Dog is the grand slam of tube steaks. If you have never had one, you don't know what you're missing.  It's a kaleidoscopic flavor bomb of bacon wrapped wieners sauteed with sliced bell peppers, onion, slathered with mustard, mayo and ketchup and topped with a grilled whole jalapeno....whew, now that's a mouthful.

Check out my recipe video below, where I also take you to the back alleys of downtown Los Angeles to see for yourself how they do it in the streets.


 Homemade L.A. Street Dog -- A Delicious Hot Mess! 

Behold the Chicago Dog:  it's a warm, rosy-red grilled frank topped with mustard, nestled in a black-speckled poppy seed bun, flanked by half wagon wheel slices of tomato, Day-Glo green relish, chopped onion, a wedge of pickle, two sport peppers, and finished with a sprinkle of celery salt.


This is the real thing; just looking at it makes me shudder from the winter chill on a blustery, cloudy Chicago day. Now that you have the recipe make your own version using easy-to-get regular pickle relish, just don't tell Cubbie fans or you may get aced with a beanball.

Authentic Chicago Dogs can be had here is Los Angeles, too, at the exceptional Fab Hot Dogs in the San Fernando Valley. So all you Windy City transplants will definitely feel at home there. Check out my video below to see how a Chicago Dog is done right.



Tired of stale, soggy stadium hot dogs? I have a great and easy Corn Dog Recipe made with Vienna sausages -- but you can use regular wieners. There will be no foul balls as your hungry guests dip these crunchy coated pig skins into my tasty honey-mustard sauce.

Since you have the fryer going you might as well make a batch of my Krispy Kreme Doughnuts. They're as light and airy as the Goodyear blimp.

Ran out of hot dog buns? Well toss a few wieners or sausages on the grill and try my version of a Currywurst. Your recipe batting average just doubled when you slather on grilled tubes steaks: my spicy mix of ketchup, cumin and cayenne spices. It's also a great starter appetizer on game day.


Boston Red Sox revelers will eat up my riff on a Lobster Roll -- a cheaper Scallop Roll. And if East Coast fans can't make it Los Angeles, then throw another log on the fire and gather in front of the big screen with a steaming bowl of my cheap$kate Clam Chowder.

 Scallop Roll

Rhubarb: a bench-clearing baseball brawl.

The flyover states love a succulent and smoky BBQ Pulled Pork. No need to travel to the coasts for delish eats, touch down right here for my succulent pork recipe.

BBQ Pulled Pork Sandwich

Smoked pork rules in the Lone Star State. My Pulled Pork recipe is easy and cheap to make, of course. Just check out the video below or click here to see all the tasty recipe details.



Texas is known for meaty Chili. Southerns love their Chili with or without beans. While beef is expensive, I get around that by using cheap beef shank. Once you've cooked it down for a few hours, beef shank is as tender as any pricey cut of meat. My Homemade Meat and Bean Chili recipe is perfect for your sports gathering and can be served during all 9 innings of the game - make plenty just in case the game goes into extra innings.


Set the Table: getting runners on base, ahead of a power hitter.

Next to pizza and hotdogs, Fried Chicken is a fan favorite. And I've come up with a crunchy coating that will empty the bleachers and have fans storming the kitchen! Kickoff the World Series with my Fried Chicken Sandwich Recipe or use my special flour and spice mix for regular bone-in chicken parts. My mouthwatering video below is better than an inside-the-park home run.



Your boys and girls of summer will take a 7th inning stretch and huddle around your cast iron pot of my Mom's fragrant and spicy Chicken & Sausage Jambalaya and Cajun Gumbo.

Mom's Cajun Sausage and Chicken Gumbo

Serve a pitcher's mound size plate of Teriyaki Spam Musubi for your Hawaiian friends.

Spam Musubi

Or, set out shredded slow cooked pork, chopped onion and cilantro, with warm tortillas and your favorite salsa, for Mexican Carnitas Tacos. Your food fans will start a wave, from the living room to the kitchen table.

Can of Corn: An easy to catch high fly ball to the outfield.

 Does beer go with Steamed Articokes? Hmmm....you'll have to try out my recipe to find out - do let me know if you try it!



If fish is on your mind then hook your bleacher bums with some of my homemade Sushi Recipes. Try tagging out a Spicy Tuna or California Roll. How about setting up a Fielder's choice of chopped veggies and fresh fish and roll your own delicious Hand Rolls? It's easier than you think, and I have simple photo-illustrated instructions a click away, here.


My Fish Tacos deserve the MVP award for deliciousness. I make mine Baja, Mexico-style, that is, battered and fried tender fish fillets with a cabbage and creme topping.

Fish Taco

While everyone's watching the pre-game show send in any of my delicious dugout sides, including: Bacon Wrapped Dates, Tomato & Basil Bruschetta, Deviled Eggs, Portabella Mushroom Fries, Sweet Fried Plantains, Ceviche with Avocado and Black Beans, and Chicken Satay with Peanut Sauce.


Crack a few eggs for a meal most fowl, not foul -- click here to see my Veggie Frittata recipe that will feed all your hungry team players (add some ham pieces to fill out the frittata.)


Dying Quail: a fly ball weakly hit, that lands in between the infield and the outfield.

There will be no need for rain checks when you serve a sandwich plate of gooey, cheesy Patty Melts, hearty Meatball Subs, Homemade Deli Pastrami, Falafel Pitas, and steaming Sloppy Joe's.


If you're looking for one pot meals, so you don't miss any action on the field of dreams, just check out my Pork Bourguignon, French Cassoulet, Chicken Tinga StewMr. Patti's Red Beans & Rice, Baked Pasta with Cheese and Cauliflower, Baked Lasagna with Ground Chicken, Shepherd's Pie, or Sausage & Sauerkraut with Beer recipes.

Baked Lasagna with Ground Chicken

Looking for a relief pitching recipe? How about a different twist on Buffalo Wings with my African Spiced Water Buffalo Wings? This original recipe features chicken legs, but you can substitute wings.


The Cheap$kate Chef's Turkey & Black Beans Chili recipe will add extra points on your scoreboard for flavor. Make it spicy, but be sure to have an ice chest full of brews for all your bench-warming guests.

And don't forget to send in from this Whisk Welding Culinary Coach a most versatile of plated plays, the Pita Pizza -- a varied list of toppings you can use would fill the coaches chalkboard.

Pita Pizza

So dig deep into my bullpen and click on any of the tasty treat names above to watch an instant reply of recipes from my blog. Your guest will be cheering you on -- from their cheap seats!

I'll leave you with my wacky video below, where I swing at all types of produce...and knock them out of the ballpark!


Batter Up!

Sunday, October 14, 2018

Best Lamb Curry with Vegetables - Video Recipe

My latest recipe is loaded with veggies, too. Lamb Curry with Vegetables starts with a basic meat curry, then when that is ready I add the veggies and finish it up - so, my latest recipe is a twofer: Lamb Curry and Lamb Curry with Veggies.


Curry comes in all flavors depending on the region of origin, from India to Thailand. I am making a simple India-style curry. Even in India, curries vary from region to region.

I make a basic Cheap$kate Lamb Curry with spices, coconut milk, tomato sauce, onion and garlic. All I do is saute the meat and onion, spices, then add liquids, cover and simmer the Curry about 2 hours, or until the lamb is fall-off-the-bone tender.


And I build a basic curry powder from scratch, but if you have access to pre-made curry powder then it's okay to use it. The spices I use are mostly easy to get and include: ground cumin, ginger, cinnamon, and coriander.

It's okay to mix and match my curry ingredients. If you don't have coriander then leave it out. Spices can be expensive, but I'm lucky to have  99c only Stores to shop in.


The main curry powder ingredient is ground cumin, if that's all you can get, then use only that- all the other spices just make the curry powder more complex.

Click on any photo to see larger.

For a richer curry I add coconut milk or cream, and tomato sauce. This adds sweet and acidic layers of flavor. Okay to leave out coconut milk for a light curry sauce. I get both ingredients from my local 99c only Store and Dollar Tree.



For meat, I sometimes splurge with pricy, pungent lamb. You can substitute with cheap chicken or pork.

 Depending on the meat, some cheap cuts of lamb, beef or pork can be very tough, so a 2 to 3 hour simmering time is needed. I leave fat and bone attached, for extra flavor. With long simmering times, some fat will liquefy and the bone will seperate from flesh. Any tough meat will tenderize. Cooking time varies depending on simmering temperature.

This is the kind of curry you can leave heating on the stovetop -- just check from time to time and add more water or broth as needed.


Click on any photo to see larger.

I fill out this Lamb Curry with a lot of cheap veggies that include: onion, bell pepper, carrot and potato.

You can add any fave veggies you like, such as: spinach, kale, cauliflower, squash, and green beans. My local Latin market has great deals on veggies.



After my basic Cheap$kate Lamb Curry is done, I add the veggies and cook another 45 minutes. You can adjust the cooking time if you like veggies crunchy or soft.

I don't make this recipe too often as lamb is a bit expensive, but sometimes I gotta have a Lamb Curry with Vegetables -- damn the price!

Best Lamb Curry with Vegetables - Video

Play it here. Video runs 4 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 2-3 servings)
  • 1 to 2 pounds of lamb  - slice into bite sizes. Okay to substitute any meat, including chicken, turkey, beef and pork.) The balance of meat to veggies is up to you.
  • 1 tablespoon cumin powder - okay to substitute cumin with a favorite curry powder  (if you use a pre-mix curry powder, then leave out the other spices that follow.)
  • 1 teaspoon powdered ginger - or fresh chopped ginger.
  • 1/2 teaspoon cinnamon - okay to use a cinnamon stick.
  • 1 teaspoon ground coriander
  • 13.5 ounces coconut milk or cream - one regular size can.
  • 8 ounces tomato sauce - one small can.
  • 1 onion chopped - white, yellow or red onion.
  • 1 tablespoon garlic - chopped (jar or fresh.) Okay to use garlic powder.
  • 1 bell pepper - chopped
  • 1 carrot - chopped
  • 1 potato - chopped. I used a large russet potato.
  • 1 tablespoon oil - to saute lamb.
  •  1 cup of water or broth
  • Salt and pepper to taste

*Other curry spices - garam masala, chili powder and turmeric. About a teaspoon each. Okay to mix and match what you like to make a curry powder, but always start with a tablespoon of cumin.


Directions
Slice lamb into bite-sized pieces. Okay to trim off some fat and remove bone. I like to keep most of the fat and leave bone in for extra flavor.


Add a tablespoon of oil to a medium heated pan. Add lamb and brown one side about 5 to 10 minutes, depending on how hot the pan is.


As meat browns, roughly chop one onion. Once meat is brown on one side then add the chopped onion and saute until soft, about 5 minutes.

Add curry spices, including: cumin, ginger, cumin, cinnamon and coriander. Okay to use a favorite pre-mixed curry powder.

click on any photo to see larger

Salt and pepper to taste, then add chopped fresh garlic or garlic powder. Mix well and saute dried spices and garlic for a minute or so.

Add one can of coconut milk or cream, a small can of tomato sauce, and a cup of water or broth. Mix well and bring up to a low simmer.


Cover and cook until lamb is tender, about 2 hours. Other types of meat may cook quicker. Chicken takes about an hour. Check from time to time, making sure liquid does not cook out. Add a little water or broth if needed.

This is a basic Lamb Curry. You can stop here if you like, I sometimes do.


The idea is to make a simple Lamb Curry with onion and spices, and cook it until tender. Then you add rest of veggies and cook them just enough to slightly soften.

 If you added all the veggies at once, in the beginning, they would cook until way too mushy for my taste.


While Lamb Curry cooks, chop the rest of veggies. After the lamb is tender, add chopped bell pepper, carrot and potato. You can add any favorite veggies you like including: cauliflower, green beans, squash and spinach.


Bring to a low simmer. Cover and cook veggies until they reach desired tenderness, about half hour to 45 minutes.


I like to serve my Lamb Curry and Veggies over rice.

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