Mobirise

Nicholas Grabowsky's

Wicked Eats

WICKED EATS

Welcome to probably one of the few horror pages on the web presenting some damn cool recipes of the best in killer cuisine.
Fans of horror/fantasy fiction have to eat, too, and here is a collection of delectable dishes direct from Nicholas' kitchen and beyond, hand-picked for you to use and enjoy. Recipes here will change periodically as we accumulate and compile more, so as with the rest of the Diverse Compendium keep checking back for something new! BON APPÉTIT!

Ham Shank Soup (party size)

.....courtesy of our one-time-ago promotional director's dad's one-time family restaurant, Papa George's. Try this for a get-together with friends or downsize for lesser gatherings.



8 lbs. fresh garlic
6 gallons water
1tbs. Dijon mustard
2 qts. half and half
1 half gallon heavy cream
16 oz. chicken base
8 baked potatoes
1 smoked ham shank
6 large leeks
Roux
1 lb. butter
4 tbs. olive oil
flour
corn starch
one half gallon cream
tsp. salt

Chop leeks and potatoes. Roast garlic with olive oil. Cover with aluminum foil in 375 degree oven for 1 hour 20 minutes. When cool, squeeze garlic. Boil the garlic peels in water with 2 oz. chicken base, strain all and keep broth. Add water, chopped leeks, potatoes and the rest of the ingredients including the ham shank. Simmer at least one hour. Make puree of garlic. Make roux with butter and flour. Add to soup and continue to simmer. Add corn starch with mixer and half gallon of cream.
Downsize ingredients for smaller meal versions.

Linguine with Hot & Spicy Sausage Sauce

Who likes linguini???  Who likes sausage???  Who likes hot & spicy???  Anyone?



2 teaspoons olive oil
8 ounces hot Italian sausage links, casings removed and cut into 1/2-inch pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 package (9 oz.) Linguine
1/4 cup grated Parmesan cheese

HEAT oil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.  ADD bell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.  PREPARE pasta according to package directions. Top with sauce; sprinkle with cheese. 


FOR FREEZE AHEAD:
PREPARE as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.   HEAT in medium saucepan over medium heat, stirring occasionally, until heated through.   PREPARE pasta according to package directions. Top with sauce; sprinkle with cheese. 

Tofu, Green Chili & Cheese Enchiladas

Don't like tofu? Substitute with your favorite meat!



1 package (12-oz.) extra-firm tofu, cut into small pieces
1 cup frozen whole-kernel corn, thawed
1 (16-oz) jar salsa (red, medium or mild), divided
1 1/4 cups shredded mozzarella cheese, divided
1 can (4-oz.) Diced Green Chiles
3/4 cup sliced ripe olives, divided
5 tablespoons chopped cilantro, divided
8 (8-in.) soft taco-size flour tortillas
2 cans (10-oz.) red Enchilada Sauce 

PREHEAT oven to 425° F. Grease 13 x 9-inch baking dish.
COMBINE tofu, corn, 1 cup salsa, 3/4 cup cheese, chiles, 1/2 cup olives and 4 tablespoons cilantro in large bowl. Spoon mixture evenly onto each tortilla; roll up tightly. Place into prepared baking dish. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese, olives and cilantro.
BAKE for 20 to 22 minutes or until bubbly and cheese is golden brown. Remove to wire rack to cool for 1 to 2 minutes. Serve with remaining salsa

Mighty Joe Egg Foo Young

Little to do with giant white apes as much as I like the sound of it.  Egg Foo Young is like pancakes with lots of Asian bits and pieces of goodness...you can pretty much throw anything in and toss it around in a frying pan.  But here's a thought handed down to me:



8 lbs3 eggs
1/4 cup crab
1/4 cup mushroom, chopped
1 teaspoon sugar
1/4 cup bamboo shoots
1 green onion, chopped
1 tablespoon rice wine
1 teaspoon salt
3 tablespoons oil
1 cup chicken broth
1 teaspoon soy sauce
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons cornstarch

In a bowl, mix eggs, crab, chopped mushrooms, sugar, bamboo shoots, chopped green onion, rice wine, and salt; mix well. In a wok, heat oil. When hot, spoon egg mixture and stir slowly. Form into a round shape, continue until all mixture is gone. In a small saucepan, combine chicken broth, soy sauce, sugar, salt, pepper, and cornstarch. Mix well and simmer over low heat until thick. Serve over the egg foo young.

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