Dark and Swampy Cocktail
The Swamp Monster’s version of the Dark and Stormy Cocktail… in the form of Spirulina powder!
Servings: 1
Ingredients:
2 ounces spiced rum
1 opened capsule Spirulina powder (1/8 teaspoon)
Ginger ale
Instructions:
Whisk together rum and Spirulina powder. Fill a glass with ice, pour in rum mixture, top with ginger ale, and stir.
Devilish Eggs
What is Halloween without deviled eggs?
Yield: 2 dozen
Ingredients:
12 large, hard-boiled eggs, peeled
3 jars of roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce (optional)
1 small red bell pepper, cut into small triangles
2 scallions, dark-green parts only, cut into small triangles
Fresh chives, cut into 1/2-inch pieces
Instructions:
Cut eggs in half lengthwise. Carefully remove yolks, keeping whites intact. Transfer whites and yolks to separate bowls. Refrigerate whites. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Black-Tahini and Eggplant Dip
A twist on the classic Baba Ghanoush.
Makes 1 1/2 cups
Ingredients:
1 medium eggplant (1 pound)
1 clove garlic, grated (1/2 teaspoon)
1/2 cup black tahini, such as Kevala Organic, well stirred
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon Greek yogurt
Cayenne pepper
Red-pepper flakes
Grissini, or beet chips, for serving.
Instructions:
Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, about15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; drain well. Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined. Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt. Drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.
Guacamole with Black Beans
Classic Guacamole gets a frightful twist for Halloween. Made with black beans, jalapeño, and chipotle in adobo, which add serious heat. Dark blue corn tortilla chips are a must for dipping.
Yields 3 cups
Ingredients:
1 can (15 1/2 ounces) black beans, drained and rinsed
1 1/2 tsp. salt
1/2 large white onion, finely chopped
1 tsp. minced jalapeño chile
1 1/2 tsp. minced chipotle in adobo
1 small clove garlic, minced
2 tablespoons (from 1 to 2 limes)
2 ripe avocados
1/4 cup chopped cilantro
Blue corn tortilla chips, for serving.
Instructions:
Combine beans, salt, onion, jalapeño, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve with chips.
Jalapeno Popper Mummies
Not your Mummy’s jalapeno poppers. Enjoy the spicy treat, with a twist.
Yields 10 Jalapeño Peppers
Ingredients:
8 oz Softened Cream Cheese
8 oz Pepper Jack Cheese, grated
1/2 teaspoon minced garlic
Pinch Salt
Pinch Pepper
1 Scallion, finely chopped
Candy Eyeballs
Pillsbury Crescent Rolls
Instructions:
Preheat your oven to 400° in line a baking sheet with parchment paper.Wash and slice your jalapeño peppers in half lengthwise and scoop out the inside.
Mix the cream cheese, Pepper Jack cheese, scallion pieces, garlic, pepper and salt. Fill your jalapeño peppers with your cheese mixture. Now unroll your crescent rolls into rectangles (leave two triangles together and pinch the middle together). Use a pizza cutter to cut each crescent rectangle lengthwise into four even pieces. Wrap one or two pieces around each pepper, leaving a small opening for the eyes. Bake for 10-12 minutes. Right when you take your mummies out of the oven, add two candy eyes in each top opening.