Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1/2 fennel bulb, chopped, about 2 1/2 cups

  3. 1/2 large onion, chopped, about 1 cup

  4. 4 cloves garlic, smashed

  5. 1 1/4 teaspoons kosher salt

  6. 1 teaspoon fennel seed

  7. 1/8 to 1/4 teaspoon crushed red pepper flakes, optional

  8. 1 (28-ounce) can plum tomatoes, preferably San Marzano

  9. 2 cups homemade vegetable broth or low-sodium canned

  10. 2 cups tomato juice

  11. 6 basil leaves, torn

  12. 1 tablespoon fresh lemon juice

  13. Fresh ground black pepper, to taste

  14. 24 (1/3-inch-thick) baguette slices

  15. 1/4 cup olive oil, divided

  16. 3/4 cup finely grated Pecorino Romano (preferably imported)

  17. 5 large garlic cloves, minced

  18. Kosher salt

  19. 2 tablespoons finely chopped flat-leaf parsley

  20. 1 tablespoon extra-virgin olive oil, plus more for drizzling

  21. 1 small onion, finely chopped

  22. 1/2 cup vodka

  23. 2 tablespoons Worcestershire sauce

  24. 2 teaspoons hot pepper sauce

  25. 1 cup tomato sauce

  26. 1 rounded tablespoon prepared horseradish

  27. Salt and pepper

  28. 1 1/3 pounds beef sirloin cut into large bite-sized pieces,

  29. 1 by 2 inches

  30. Steak seasoning blend or coarse salt and black pepper

  31. 6 to 8 inch bamboo skewers

  32. 10 pounds chicken wings, split

  33. 1/4 cup coriander seeds, crushed

  34. 1 teaspoon cumin seeds, crushed

  35. 1 teaspoon cinnamon

  36. 2 tablespoons kosher salt

  37. 1/4 cup extra-virgin olive oil

  38. 3/4 cup Sriracha chile sauce

  39. 1 1/2 sticks (12 tablespoons) unsalted butter, melted

  40. 1/2 cup chopped cilantro

  41. Finely grated zest and juice of 3 limes

  42. 3 quarts vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Halloween happens to fall on a Saturday this year which makes it an ideal night for hosting a party. But don't just throw any party, select a theme, like vampires, and use this to inspire a ghoulish bash. Heat olive oil in a medium sauce pot over medium-high heat.

  2. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.

  3. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.

  4. Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

  5. Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve. Preheat oven to 350°F with rack in middle.

  6. Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.

  7. Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.

  8. Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm. Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes.

  9. Add vodka and reduce by 1/2.

  10. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

  11. Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste.

  12. Cook the meat until caramelized all over, about 2 minutes on each side.

  13. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

  14. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)

  15. Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

  16. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

  17. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot. Everything sounds perfect for a scary night Neat ideas, me likey!

  18. Btw Bloody Marys would be great for adults and for kids maybe some red kool-aid or Hawaiian punch.


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