October is a scary month. And my nightmares are from things that go bump in the kitchen!
But don't worry, the Ghastly Gourmand has a pumpkin patch full of recipes for all you ghouls and gals, so keep checking back to see what I have in my creepy cupboard.
For Halloween, I have a special treat: creepy meat recipes that are devilishly delicious. And if you have leftover pumpkin flesh, then visit me here for a couple of unique Pumpkin Recipes.
So for the next few weeks, keep coming back to the Creepy Cheap$kate, then next month it's back to being just a regular Joe knocking around in the kitchen, creating tasty treats for anyone on a budget.
So I'll raise a cup of coffee to you and this ghostly month.
The Sinister Chef is cursed to be a cheap$kate. But you can benefit by scrolling down this food blog, and clicking on my Twitter, Instagram, and YouTube accounts. The typical Chef model had a spike driven through its moldy heart when I started making my fanciful food videos over a dozen years ago.
So keep checking back for a cauldron full of tasty treats. Don't burn me at the stake for my budget ingredients because one day you or someone you know, who's hit hard times, may need my price-slashing cooking tips to scrounge up a meal.
In my latest Halloween video, the Witching Hour has never been so sweet.
Allow me to put a spell on you to keep visiting here this month...and beyond!
October is a scary month. And my nightmares are from things that go bump in the kitchen!
But don't worry, the Ghastly Gourmand has a pumpkin patch full of recipes for all you ghouls and gals, so keep checking back to see what I have in my creepy cupboard.
For Halloween, I have a special treat: creepy meat recipes that are devilishly delicious. And if you have leftover pumpkin flesh, then visit me here for a couple of unique Pumpkin Recipes.
So for the next few weeks, keep coming back to the Creepy Cheap$kate, then next month it's back to being just a regular Joe knocking around in the kitchen, creating tasty treats for anyone on a budget.
So I'll raise a cup of coffee to you and this ghostly month.
The Sinister Chef is cursed to be a cheap$kate. But you can benefit by scrolling down this food blog, and clicking on my Twitter, Instagram, and YouTube accounts. The typical Chef model had a spike driven through its moldy heart when I started making my fanciful food videos over a dozen years ago.
So keep checking back for a cauldron full of tasty treats. Don't burn me at the stake for my budget ingredients because one day you or someone you know, who's hit hard times, may need my price-slashing cooking tips to scrounge up a meal.
In my latest Halloween video, the Witching Hour has never been so sweet.
Allow me to put a spell on you to keep visiting here this month...and beyond!
October is a scary month. And my nightmares are from things that go bump in the kitchen!
But don't worry, the Ghastly Gourmand has a pumpkin patch full of recipes for all you ghouls and gals, so keep checking back to see what I have in my creepy cupboard.
For Halloween, I have a special treat: creepy meat recipes that are devilishly delicious. And, if you have leftover pumpkin flesh, then visit me here for a couple of unique Pumpkin Recipes.
So for the next few weeks, keep coming back to the Creepy Cheap$kate, then next month it's back to being just a regular Joe knocking around in the kitchen creating tasty treats for anyone on a budget.
So I'll raise a cup of coffee to you and this ghostly month.
The Sinister Chef is cursed to be a cheap$kate. But you can benefit by checking out this food blog and my Twitter, Instagram, and YouTube accounts. The moldy Chef model was broken when I started making my food videos over a dozen years ago.
So keep checking back for a cauldron full of tasty treats. Don't burn me at the stake for my budget ingredients because one day you or someone you know, who's hit hard times, may need my price-slashing cooking tips to save a few bucks.
So allow me to put a spell on you in a tasty way to keep visiting here this month...and beyond!
October is a scary month. And my nightmares are from things that go bump in the kitchen!
But don't worry, the Ghastly Gourmand has a pumpkin patch full of recipes for all you ghouls and gals, so keep checking back to see what I have in my creepy cupboard.
For Halloween, I have a special treat, creepy meat recipes that are devilishly delicious. And, if you have leftover pumpkin flesh then visit me here for a couple of unique Pumpkin Recipes.
So for the next few weeks keep coming back to the Creepy Cheap$kate, then next month it's back to being just a regular Joe knocking around in the kitchen creating tasty treats for anyone on a budget.
So I'll raise a cup of coffee to you and this ghostly month.
The Witching Hour fast approaches and the Cheap$kate Recipe Conjurer is ready to cast his spell on your taste buds this Halloween season.
Once, a couple of days after Halloween I scraped off the melted wax from inside our pumpkin. I split the pumpkin in half and roasted them in a 350-degree oven for an hour and a half. I'll put the sweetly caramelized, soft orange flesh to good use.
And roasted pumpkin is tasty enough as a side dish, right out of the oven.
Roast pumpkin skin is soft to the touch, and the flesh is easy to scoop out when it's baked done. Let the pieces sit for about 5-10 minutes to cool down. Scrape out the cooked pumpkin flesh with a large spoon (discard any skin that may come off with it.) Now you are ready to make a few pumpkin-based recipes.
Pumpkins are the cheapest this time of year, and they're tasty too, as you will see, so keep on reading and click on any recipe name to visit the original blog post recipe.
Way below 99 cents per pound!
My Rustic Pumpkin and Corn Chowderis easy to put together. The other ingredients are broth, half and half cream (or milk substitute,) a can of corn, onion, garlic, and red or orange bell pepper. Pretty simple, but complex in flavor.
The roasted pumpkin chunks will break apart while cooking in a bath of stock and cream, so there is no need to blend it to mush - as most recipes tell you - hence, my calling this veggie chowder "rustic."
It's a pasta sauce made with sauteed roast pumpkin, garlic, and onion, and sweetened with white wine. Finish the dish with as much Parmesan cheese as you like.
I use coiled fusilli pasta, but you can use any cheap dried pasta you have on hand.
And this is a pasta dish your vegetarian friends and family will love.
I like to finish up with my Mom's Pumpkin Pie recipe video. She makes hers with canned pumpkin, but just imagine how more intense the flavor will be with freshly roasted pumpkin.
You will want to smooth out the pumpkin flesh like mashed potatoes. You can use a potato masher, fork, or lightly blend roasted pumpkin.
I would also add your favorite sweetener to the pumpkin. It's up to you how sweet to make it, but you can start with 2 tablespoons worth. Just taste the pumpkin puree until it is sweet enough to suit your taste. This recipe calls for evaporated milk and that will add more sweetness as well.
These comfy entrees will feed your whole family. I hope you saved your pumpkin like I did. So, just cut out the soft and moldy bits, scrape off the candle-blackened part and wax, and get cooking!
The Sinister Chef is cursed to be a cheap$kate. But you can benefit by checking out this food blog and my Twitter, Instagram, and YouTube accounts. The moldy Chef model was broken when I started making my food videos over a dozen years ago.
So keep checking back for a cauldron full of tasty treats. Don't burn me at the stake for my budget ingredients because one day you or someone you know, who's hit hard times, may need my magical cooking tips for saving a few bucks.
So allow me to put a spell on you in a tasty way, of course, to keep visiting here this month...and beyond!
October is a scary month. And my nightmares are from things that go bump in the kitchen!
But don't worry, the Ghastly Gourmand has a pumpkin patch full of recipes for all you ghouls and gals, so keep checking back to see what I have in my creepy cupboard.
This month I feature some Breakfast Croissant Recipes. I get them cheap in the spiderwebbed bargain bin at Raphs, my local grocery chain. You'll never wake up on the wrong side of the bed when my Croissant with Scrambled Eggs is on the morning menu.
Closer to Halloween I have a special treat, a slew of creepy meat recipes that are devilishly delicious. If you have leftover pumpkin flesh then visit me here for a couple of unique Pumpkin Recipes.
So for the next few weeks keep coming back to the Creepy Cheap$kate, then next month it's back to being just a regular Joe knocking around in the kitchen creating tasty treats for anyone on a budget.
So I'll raise a cup of coffee to you and this ghostly month.
The Witching Hour fast approaches and the Cheap$kate Recipe Conjurer is ready to cast his spell on your taste buds this Halloween season.
Once, a couple of days after Halloween I scraped off the melted wax from inside our pumpkin. I split the pumpkin in half and roasted them in a 350-degree oven for an hour and a half. I'll put the sweetly caramelized, soft orange flesh to good use.
And roasted pumpkin is tasty enough as a side dish, right out of the oven.
Roast pumpkin skin is soft to the touch, and the flesh is easy to scoop out when it's baked done. Let the pieces sit for about 5-10 minutes to cool down. Scrape out the cooked pumpkin flesh with a large spoon (discard any skin that may come off with it.) Now you are ready to make a few pumpkin-based recipes.
Pumpkins are the cheapest this time of year, and they're tasty too, as you will see, so keep on reading and click on any recipe name to visit the original blog post recipe.
Way below 99 cents per pound!
My Rustic Pumpkin and Corn Chowderis easy to put together. The other ingredients are broth, half and half cream (or milk substitute,) a can of corn, onion, garlic, and red or orange bell pepper. Pretty simple, but complex in flavor.
The roasted pumpkin chunks will break apart while cooking in a bath of stock and cream, so there is no need to blend it to mush - as most recipes tell you - hence, my calling this veggie chowder "rustic."
It's a pasta sauce made with sauteed roast pumpkin, garlic, and onion, and sweetened with white wine. Finish the dish with as much Parmesan cheese as you like.
I use coiled fusilli pasta, but you can use any cheap dried pasta you have on hand.
And this is a pasta dish your vegetarian friends and family will love.
I like to finish up with my Mom's Pumpkin Pie recipe video. She makes hers with canned pumpkin, but just imagine how more intense the flavor will be with freshly roasted pumpkin.
You will want to smooth out the pumpkin flesh like mashed potatoes. You can use a potato masher, fork, or lightly blend roasted pumpkin.
I would also add your favorite sweetener to the pumpkin. It's up to you how sweet to make it, but you can start with 2 tablespoons worth. Just taste the pumpkin puree until it is sweet enough to suit your taste. This recipe calls for evaporated milk and that will add more sweetness as well.
These comfy entrees will feed your whole family. I hope you saved your pumpkin like I did. So, just cut out the soft and moldy bits, scrape off the candle-blackened part and wax, and get cooking!
The Witching Hour fast approaches and the Cheap$kate Recipe Conjurer is ready to cast his spell on your taste buds this Halloween season.
Once, a couple of days after Halloween I scraped off the melted wax from inside our pumpkin. I split the pumpkin in half and roasted them in a 350-degree oven for an hour and a half. I'll put the sweetly caramelized, soft orange flesh to good use.
And roasted pumpkin is tasty enough as a side dish, right out of the oven.
Roast pumpkin skin is soft to the touch, and the flesh is easy to scoop out when it's baked done. Let the pieces sit for about 5-10 minutes to cool down. Scrape out the cooked pumpkin flesh with a large spoon (discard any skin that may come off with it.) Now you are ready to make a few pumpkin-based recipes.
Pumpkins are the cheapest this time of year, and they're tasty too, as you will see, so keep on reading and click on any recipe name to visit the original blog post recipe.
Way below 99 cents per pound!
My Rustic Pumpkin and Corn Chowderis easy to put together. The other ingredients are broth, half and half cream (or milk substitute,) a can of corn, onion, garlic, and red or orange bell pepper. Pretty simple, but complex in flavor.
The roasted pumpkin chunks will break apart while cooking in a bath of stock and cream, so there is no need to blend it to mush - as most recipes tell you - hence, my calling this veggie chowder "rustic."
It's a pasta sauce made with sauteed roast pumpkin, garlic, and onion, and sweetened with white wine. Finish the dish with as much Parmesan cheese as you like.
I use coiled fusilli pasta, but you can use any cheap dried pasta you have on hand.
And this is a pasta dish your vegetarian friends and family will love.
I like to finish up with my Mom's Pumpkin Pie recipe video. She makes hers with canned pumpkin, but just imagine how more intense the flavor will be with freshly roasted pumpkin.
You will want to smooth out the pumpkin flesh like mashed potatoes. You can use a potato masher, fork, or lightly blend roasted pumpkin.
I would also add your favorite sweetener to the pumpkin. It's up to you how sweet to make it, but you can start with 2 tablespoons worth. Just taste the pumpkin puree until it is sweet enough to suit your taste. This recipe calls for evaporated milk and that will add more sweetness as well.
These comfy entrees will feed your whole family. I hope you saved your pumpkin like I did. So, just cut out the soft and moldy bits, scrape off the candle-blackened part and wax, and get cooking!
The Witching Hour fast approaches and the Cheap$kate Recipe Conjurer is ready to cast his spell on your taste buds this Halloween season.
Once, a couple of days after Halloween I scraped off the melted wax from inside our pumpkin. I split the pumpkin in half and roasted them in a 350-degree oven for an hour and a half. I'll put the sweetly caramelized, soft orange flesh to good use.
And roasted pumpkin is tasty enough as a side dish, right out of the oven.
Roast pumpkin skin is soft to the touch, and the flesh is easy to scoop out when it's baked done. Let the pieces sit for about 5-10 minutes to cool down. Scrape out the cooked pumpkin flesh with a large spoon (discard any skin that may come off with it.) Now you are ready to make a few pumpkin-based recipes.
Pumpkins are cheapest this time of year, and they're tasty too, as you will see, so keep on reading and click on any recipe name to visit the original blog post recipe.
Way below 99 cents per pound!
My Rustic Pumpkin and Corn Chowderis easy to put together. The other ingredients are broth, half and half cream (or milk substitute,) a can of corn, onion, garlic, and red or orange bell pepper. Pretty simple, but complex in flavor.
The roasted pumpkin chunks will break apart while cooking in a bath of stock and cream, so there is no need to blend it to mush - as most recipes tell you - hence, my calling this veggie chowder "rustic."
It's a pasta sauce made with sauteed roast pumpkin, garlic, and onion, and sweetened with white wine. Finish the dish with as much Parmesan cheese as you like.
I use coiled fusilli pasta, but you can use any cheap dried pasta you have on hand.
And this is a pasta dish your vegetarian friends and family will love.
I like to finish up with my Mom's Pumpkin Pie recipe video. She makes hers with canned pumpkin, but just imagine how more intense the flavor will be with freshly roasted pumpkin.
You will want to smooth out the pumpkin flesh like mashed potatoes. You can use a potato masher, fork, or lightly blend roasted pumpkin.
I would also add your favorite sweetener to the pumpkin. It's up to you how sweet to make it, but you can start with 2 tablespoons worth. Just taste the pumpkin puree until it is sweet enough to suit your taste. This recipe calls for evaporated milk and that will add more sweetness as well.
These comfy entrees will feed your whole family. I hope you saved your pumpkin like I did. So, just cut out the soft and moldy bits, scrape off the wax, and get cooking!
Gory Halloween warning! Time to get squeamish with the Ghoulish Gourmet's creepy imagery of raw meat and viscera. I'm about to get medieval for Halloween and the following Dia del los Muertosor 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 macabre 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.
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 ChupacabraCarne 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 (shot 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 forPasta 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 viscera-splattered video below to see what stops me in my tracks.
On a sweeter note, while not meat, the gooey insides of a Halloween special edition Oreo cookie are like sweetened bone marrow. You don't smash it to get to the finger-licking orange frosting, a simple twist will do.
Get your hands dirty knawing on my Rosemary's Baby Back Ribs. You'll need extra napkins to soak up the BBQ sauce smeared on your lips and dripping from your fingertips.
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 sometimes, 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 and turkey are mushy and wet, more so than ground beef or pork...ugh.
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 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 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 (Transylvania?) - 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 digestive tract/backbone sometimes...yuck! But, man are they delicious when my Mom serves them up in her Stephen King Shrimp & Rice recipe.
Halloween has a dark streak of humor and some of my recipes do, too. Take my wackyOrange Trump Chicken Nightmare on K Street....please. It's the color and shape of a pumpkin and looks like a McDonald's Chicken McNugget, just like our former Twit-in-Chief, but my entree is made with real chicken pieces, not a pink slime meat composite.
How about a recipe where aslice of Bride of Frankenstein Turkey Bacon swallows up a Brussels sprout like a disembodied human tongue...yikes!
I like to cook a whole chicken or leg quarters. There's nothing like the carnal pleasure of ripping apart a cooked poultry carcass and sucking every piece of succulent meat off the bones. My Tingler Chicken Tinga and Paranormal Poached Chickenare some saporous examples.
Below is the Eviscerating Cuisinier's squishy butchering of a chicken breast and leg quarter. It's the cheapest flesh you can get and I have all kinds of poultry recipes, here.
So get out there and have an entertaining Halloween holiday. It's not all blood and guts! So, I'll leave you with an appallingly tasty ghost story.
