Blood Sucker Recipes

BLOOD SUCKER

Steps:

• Pour rum, Cointreau and juice into a shaker with ice.
• Shake mixture, then pour into a rocks glass.
• Dip the end of a drinking straw into the berry puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs.
• Do not stir.
• enjoy

BLOOD SUCKER COCKTAIL

Steps:

• In a shaker with ice pour rum, Cointreau and juice. Shake and pour into a rocks glass. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir.

BELLY AND SUCKER

Steps:

• For the pork: Season the pork generously on both sides with salt and sugar. Allow to "dry brine" for about an hour.
• Preheat the oven to 350 degrees F. Place the pork in a casserole dish. Add the garlic, ginger and enough beer to reach halfway up the belly. Cover in plastic wrap, then foil and roast until tender, about 3 hours. Remove the pork from the pan and press between 2 cookie sheets, weighing down the top with a couple of cans. Refrigerate overnight.
• For the octopus: Place the octopus in large pot with the red onion, garlic and bay leaves. Season with salt and cover with water. Bring to a low simmer and cook until a paring knife goes in easily in the thickest part of the tentacle, about 3 hours. Let cool, then refrigerate in the cooking liquid overnight.
• For the carrot caramel: Place the carrot juice in a small sauce pot. Simmer until reduced to 1 cup, 20 to 30 minutes. Whisk in the butter and season with salt.
• For the black currant vinaigrette: Combine the wine, vinegar, currants, salt and pepper in a sauce pot and simmer until the currants are plump, 5 to 10 minutes. Check the seasoning. The vinaigrette should be tart and sweet.
• To assemble: Slice the pork belly into 3/4-inch-thick slices. Remove the tentacles from the octopus and discard the body. Season the pork and octopus with salt. Heat a cast-iron skillet over medium-high heat and sear the pork until GBD (golden brown and delicious). Heat a second cast-iron pan over high heat and sear the octopus until GBD. Remove to a paper towel-lined plate to dry.
• To plate: Place about 1 tablespoon of the carrot caramel on each plate, arrange the pork and octopus on it, dress with the black currant vinaigrette and garnish with the radish, cilantro, parsley and watercress.

BLOODY BROKEN GLASS CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
• Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
• Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
• Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
• Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
• Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.