October 26, 2011 I strolled onto my porch late one night, under the creaking weight of my feet in the dim light, my eyes beheld an eerie sight. Two GREY boxes sitting in DISGUISE, waiting to become MY BIG SURPRISE! From all the BEST farmers from West County to East, I have created this menu for your Halloween feast! I created the menu of the MONSTER MASH! It will be a graveyard SMASH! And when you sit to eat, it will be gone in a FLASH! The ghouls waiting in their humble abodes, anxious to get their recipes emailed, to download. Your zombies and monsters will eat and have fun! Your week of recipes as just begun! BEWARE! It’s the Halloween Box..
Transcript
October 26, 2011
I strolled onto my porch late one night, under the creaking weight of my feet in the dim light,
my eyes beheld an eerie sight.
Two GREY boxes sitting in DISGUISE, waiting to become MY BIG SURPRISE!
From all the BEST farmers from West County to East, I have created this menu for your Halloween feast!
I created the menu of the MONSTER MASH! It will be a graveyard SMASH!
And when you sit to eat, it will be gone in a FLASH!
The ghouls waiting in their humble abodes, anxious to get their recipes emailed, to download.
Your zombies and monsters will eat and have fun!
Your week of recipes as just begun!
BEWARE! It’s the Halloween Box..
October 26, 2011
Box Contents | October 29, 2011 Roots Vegetables Fruit
• Green Basil (Earthtrine) • Parsley (Earthtrine) • Lemon Grass (CA) • Mint (Earthtrine) *
• Purple Haze (Cypress Grove)
• Ketchup (Garden of..)
Juice Grain/ Pulse Nuts, Seeds or Dried Fruit
• Orange Juice (Friends Ranch) **
Black Eyed Peas (Ojai Valley)
• Coconut Milk • Black Sesame Seeds
Fair Trade Catch of the Week ** New Customer/Referral Gift
• Chocolate Skulls (Chocolate Maya)
• Corvina Fish (Kanaloa) Santa Barbara Farmer’s Market Fresh Flowers
* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested in it!
Recipes to help you eat your way through the box! • Trick NOT Treat Meatloaf Cupcakes with Creamy Mashed Potato Frosting • Bat Wings Glazed Chicken Wings with Steamed Broccoli • “1 eyed, 1 horned, Flying Purple People Eaters” Italian Stuffed Pepper • Cauldron Curry Coconut Thai Curry • Monster Mash Butternut Squash with Rice • Fried Bug Eyes Black eyed Peas with Ham Steak • Graveyard Ghosts Mashed Potatoes side dish • Corvina Fish with Garlic Butter Sauce • Sweet Treat No Corn Starch Caramel Sauce • Hocus Pocus Punch Non-‐Alcoholic Blackberry Mojito
October 26, 2011
Trick NOT Treat Meatloaf Cupcakes with Creamy Mashed Potato Frosting
Ingredients - 3 tablespoons olive oil 1 zucchini, finely diced 1 bell pepper (any color), finely diced 3 cloves of garlic, chopped pinch of red pepper flakes Salt & Pepper 2 eggs, beaten Handful of fresh parsley, chopped 1 lb ground beef 1 cup of breadcrumbs (you can use panko, crumbled crackers, etc.) 1/2 cup of Romano or Parmesan cheese (optional) 1/4 cup ketchup 2 tablespoons of balsamic vinegar 3 – 4 potatoes 1/4 cup heavy cream or milk 2 tablespoons of butter
Directions - Preheat oven to 400 degrees F. Line a muffin pan with foil liners. In a medium saucepan of salted water, bring the potatoes to a boil. Cook until tender, about 15 minutes, and drain. Meanwhile, heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, garlic, red pepper flakes, and S&P, to taste, and cook until soft (about 5 minutes). Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, breadcrumbs, cheese, 1/4 cup of ketchup and 2 tablespoons of balsamic vinegar, and cooled vegetables and mixed until combined. Fill each prepared muffin cup with 1/3 cup meatloaf mixture. Bake until browned, about 30 minutes.
October 26, 2011 Using an electric mixer beat the potatoes, cream or milk, butter and salt until smooth. Fill a pastry bag fitted with a star tip (or a resealable plastic bag with the corner cut off) with the mashed potatoes and pipe onto each cupcake. Serve on a cake platter. A quick easy tossed salad goes great with these “cupcakes”.
October 26, 2011
Bat Wings Glazed Chicken Wings with Steamed Broccoli Ingredients – Wings: 2 lbs of Chicken Wings 2 tablespoons of Molasses (you can substitute honey) 1/4 cup of soy sauce 1/2 teaspoon of freshly grated ginger 3 clove of garlic, grated 2 teaspoons of black sesame seeds Dipping sauce: 1/4 cup of ketchup 3 tablespoons of sweet garlic chili sauce (optional) 1 tablespoons of sesame oil 1 teaspoon of molasses (you can substitute honey)
Directions – Preheat oven to 450 degrees F For the wings, in a large bowl, whisk together molasses, soy sauce, ginger, garlic and sesame seeds. Add the chicken wings and let them marinate for an hour or so. For the dipping sauce combine all ingredients and mix well. Set aside. Place the chicken wings either on a wire rack upside down or pan lined with foil. Bake for 25 – 30 minutes, turning once halfway through the cooking time. **When you turn the chicken over, halfway through cooking, use the rest of the marinade to brush over the top of the wings. Chicken is down when it is browned. Steam Broccoli over heat. Serve with steamed rice or sautéed mixed vegetables.
October 26, 2011
“1 eyed, 1 horned, Flying Purple People Eaters” Italian Style Stuffed Peppers
Ingredients - 2 – 3 tablespoons of olive oil 1 bunch of spinach, chopped 2-3 zucchini, quartered and diced 1 small onion, minced 3-4 tomatoes, diced small handful of fresh parsley, chopped pinch of dried oregano 2 cloves of garlic, chopped 2 – 4 purple or whatever color peppers, tops cut off (SAVE THE TOPS!) 1 can of tomato sauce (optional) Salt & Pepper to taste
Directions – Preheat the oven to 350 degrees F. Over medium heat, sauté onions and garlic until light in color. Add zucchini, tomatoes, spinach and herbs and cook for about 10 min. Take the bell peppers and drizzle olive oil on the outside, finish with S&P. Stuff the peppers with the vegetable mixture till full. Drizzle sauce over the peppers and garnish with cheese, if desired. Put the tops on the top and place in oven. The peppers should cook for about 15-20 min. You can serve with pasta, quinoa, or rice. For extra Halloween fun place a deviled egg with an olive cut in half for the eyes.
October 26, 2011
Cauldron Curry Coconut Thai Curry Ingredients - Curry Paste - 1 tablespoon of coriander seeds, toasted 2 teaspoons of cumin seeds, toasted 1 teaspoons of black peppercorn, toasted 1 teaspoon of salt 1/2 - 1 Serrano chilies, sliced thin (use less if your not a fan of spicy) 1/2 cup of fresh cilantro 2 stalks of lemongrass, trimmed and chopped (about 1/2 cup) 6 cloves of garlic 1/4 cup of scallions, slightly chopped 2 tablespoons of peeled fresh ginger, minced 2 tablespoons of fresh lime juice 1 tablespoon of finely grated lime zest (from the 2 limes) Stew - About 1 cup of fresh spinach 1 can of unsweetened coconut milk 1/2 cups of chicken stock 1 - 2 zucchini, quartered and sliced 2 chicken breasts, cut into 1-inch pieces Salt & Pepper 3/4 cup of fresh basil, thin strips
Directions - In a food processor make the curry paste by grinding the coriander, cumin, peppercorns and salt. Add the remaining ingredients and grind until a paste forms. *You might need a drizzle of olive oil. After the paste is formed, add the fresh spinach and 1/4 cup of coconut milk. Blend until smooth. In a Dutch oven or heavy stockpot bring the remaining coconut milk and chicken stock to a boil. Reduce the heat, stir in curry spinach mixture and simmer for about 5 minutes. Add the chicken and season with S&P. After about 15-20 min toss in the zucchini and simmer. Cook until the chicken is cooked through (about 5 minutes). Add basil and garnish with extra Serrano peppers (if desired). Serve with Butternut Squash with Rice (see recipe below).
October 26, 2011
MONSTER MASH Butternut Squash with Rice
Ingredients - 2 cups of water 1 one inch peeled fresh ginger, thinly sliced 1/2 butternut squash, peeled and cut into 1/2-inch cubes 1 cup of jasmine rice (or any rice will do!) 1 tablespoon of unsalted butter 1/2 teaspoon of salt
Directions - In a medium saucepan bring water and ginger to a boil. Add squash, rice, butter, and salt. Reduce heat; simmer, covered until liquid is absorbed and squash tender, about 20 minutes.
Directions - Using your piping bag, in an upward motion, pipe the mixture onto the plate. Add 2 black sesame seeds for eyes and for an extra effect top with ketchup! Makes one spooky side dish!
October 26, 2011
Bug Eyes Black Eyed Peas with Ham Steak
Ingredients - 3 cups of Black Eyed Peas, shelled Pepper to taste 1 bay leaf 1 medium onion, chopped 1/4 of a Serrano pepper 1 ham steak, diced 1 small bunch of parsley, chopped 2 cloves of garlic, chopped
Directions - Rinse the Black Eyed Peas under cold water. In a medium stockpot cover the peas with about an inch of water. Add the remaining ingredients and cover. Bring to a light boil and remove the lid and simmer. The peas shouldn’t take more then 15-20 min to cook. Add S&P to taste and serve.
October 26, 2011
Corvina Fish with Garlic Butter
Ingredients - 1 fillet of Corvina Fish 2-3 cloves of chopped garlic 3 tablespoons of butter Salt & Pepper, to taste Small bunch of Parsley, chopped Lime wedge
Directions - S&P both sides of the fish. In a skillet melt the butter and cook the fish until done (about 4 – 5 min on each side). Remove the fish and add the garlic. Cook butter sauce over medium heat until the garlic is soft but NOT brown. Place the fish on a plate and spoon the butter over it. Garnish with parsley and lime wedge. Serve with Butternut Squash rice or steamed broccoli.
October 26, 2011
Sweet Treat No corn syrup Caramel Sauce
Ingredients - 1 1/2 cups of sugar 1 cup of heavy cream 6 tablespoons of butter, cut into bits 1 teaspoon of vanilla 1/2 teaspoon of salt
Directions - In a heavy saucepan over moderate heat cook the sugar, undisturbed, until it beings to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla and salt. Enjoy caramel with apples or ice cream to make a great Halloween treat! *Source: Bon Appetite Magazine
October 26, 2011
Abandoned Skeletal Skillet Oeufs en Cocette Oeufs en Cocette otherwise known as “Skillet baked Eggs” is an easy way to use up all those vegetables lingering in your refrigerators. They are fantastic for breakfast or (knowing my mom) dinner too. Other than being simple, quick and delicious the great thing about these is you can use whatever vegetables or meats you have in the refrigerator. Here is an example of what you can use with the vegetables that are in this week’s box:
Ingredients – 1 tomato, diced a small handful of spinach, chopped a couple pieced of broccoli small amount of onion, minced 1/2 teaspoon of fresh herbs, roughly chopped (basil & parsley) 3 fresh eggs a small amount of cheese, grated 1-2 tablespoons of heavy cream or milk Salt & Pepper, to taste
Directions – Turn your broiler to high.
Using a cast iron pan or muffin pan, run well with butter. Add your vegetables of choice (or the first 5 ingredients), sprinkle the herbs and cheese on top.
Using your hands, make two separate nests. Crack one egg into each “nest”, ass the cream/milk and season with S&P.
*Cooking time will depend on how you like your eggs
Bake for approx 4 – 6 minutes and carefully remove from the broiler because the pan will be hot!
Serve with hash browns or fresh fruit.
October 26, 2011
Hocus Pocus Punch Non-Alcoholic Blackberry Mojito
Ingredients – 1/4 cup of fresh blackberries 4 mint leaves 2 teaspoons of raw sugar (or Love Birds honey) 2 teaspoons of lime juice club soda crushed ice lime wedge
Directions – In a bar shaker or large glass cup muddle blackberries, mint leaves, sugar (or honey), and lime juice. Muddle until mushy. Fill cup with ice and top with club soda. Add a mint spring and lime wedge for a garnish.
