Halloween Treats

    All Hallows Eve or Halloween as it is familiarly called, is the night when the center of all that is not scientific or explainable comes out. The magic, witches, goblins, and demons in all of us come out as we ask "tribute" from our friends and neighbors in order to safeguard them from the mischief which dwells within us all

Those without proper tribute will find themselves subjected to horrors and terrors the likes of which have not been seen since the Salem Witch Trials (or at least the last known water balloon fight). We disguise ourselves craftily so that no one knows who we are or where we live and prance about the town tricking and treating all those within our path, hoping that we are not be the recipients of those selfsame tricks that we have played on others.

Parties on All Hallows Eve demand the same tributes for your guests lest they leave things lying in wait for you throughout your house. Shower curtains that mysteriously fall, rubber snakes in your bed, or - GASP - fake spiders placed precariously through the house. 

What foods can we serve are both tasty and tastefully scary? Jack-o-Lanterns are scary, but hardly edible in that state. Deviled Eggs would be good, but they are not in and of themselves scary enough. But, if they were colored red, there's a scary deviled egg. And, while squid is hardly scary in and of itself, throwing some marinated whole Baby Octopus into a salad will not only frighten your guests, but leave them hungry for more (after they get the nerve to eat it).

Here are some ideas guaranteed to scare and excite the taste buds at the same time. And, 

heaven help you, if your guests are not adequately impressed, who knows what tricks await you after the party's over! MWHA HA HA HA HA HA!!!!!!!!!!!!!!!!!!! Bon Appetit and Happy All Hallows Eve - May you survive the experience.

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Red Cooked Eggs 
(Serves 8)
Prepare these eggs ahead of time and then sit down to enjoy them along with any other treats you may have prepared while you take turns answering the door for the trick-or-treats.

6 eggs 
¼ Cup (½ dl) brown sugar 
½ Cup (4 fl oz / 125 ml / 1 dl) dark soy sauce 
½ Cup (4 fl oz / 125 ml / 1 dl) chicken broth
1 tsp sesame oil
1 Cup Hoisin sauce

In a medium saucepan, cover eggs with cold water and bring to a boil. Simmer 15 minutes. Remove the pan from the heat and cool the eggs under cold running water, shelling them as you go. 

In a small saucepan, mix the brown sugar, soy sauce, broth, and Hoisin sauce, cook and stir over medium heat until the sugar is dissolved. Add the eggs and simmer covered 1 hour. The liquid should cover the eggs, however, if it doesn’t, baste the eggs and turn them often. Turn off the heat and leave the eggs in the sauce 1 hour more, turning often to ensure even coloring. Serve in halves or quarters.

Baby Octopus and Potato Stew 
(Serves 4)
If the baby octopus is prepared correctly - do not overcook - the stew will be delicious. Try this with the baby octopus or some other favorite seafood.

3 tbsp. olive oil 
1 shallot, chopped 
2 green peppers, chopped 
2 cloves garlic, minced 
1 large tomato, chopped 
1 bay leaf
½ Cup (4 fl oz / 125 ml / 1 dl) white wine
1 lb potatoes, peeled and cubed
1-½ Cups (12 fl oz / 750 ml / 3 dl) clam juice
Pinch of saffron, crushed
24 baby octopus (from the oriental market)*

In a heavy skillet, heat the oil over medium heat. Add the chopped shallot, green pepper, and garlic and sauté for 10 minutes. Add the chopped tomato and bay leaf and cook 3 minutes more. Add wine and reduce by half, about 30 minutes longer. Add potatoes, clam juice, and saffron and cook until potatoes are tender (about 20 minutes), stirring often. Add octopus and simmer 2 minutes. Adjust seasoning to taste and serve.

* If you prefer another type of seafood such as prawns or crab, these may be substituted, but the flavor will not be the same.

Baby Octopus Salad
(Serves 4)
Be sure to let the flavors blend before you serve this salad either as a starter, a luncheon dish or with a nice glass of wine or cold beer on the weekend.

1 Tbsp tamarind pulp 
2 tsp sugar 
2 Tbsp fish sauce 
1 Tbsp lime juice 
1 clove garlic, minced 
1 Serrano chili, sliced
1 medium tomato, cut in wedges
1 medium onion, diced
1 lb baby octopus (buy at oriental market)*
½ Cup fresh basil, chopped

Dissolve tamarind pulp in 1/4 cup warm water. Strain through a fine sieve into a medium bowl, pressing the pulp to extract as much as possible. Add sugar, fish sauce, lime juice, garlic, and chili; blend well until sugar is dissolved. Add tomatoes and onion. Refrigerate covered at least one hour. Add Octopus and basil and toss well to coat. Serve at room temperature or chilled.

* If you prefer another type of seafood such as prawns or crab, these may be substituted, but the flavor will not be the same.