Brujo's Burning Balls of Fire

Be careful with this one: it gets its Halloween effect by setting tequila on fire. Despite the name, these meatballs are actually only mildly spicy, not real scorchers. Their dark color inside and out mingles well with the thick reddish-orange chile sauce.

Mix together:

1 pound lean ground turkey

1 cup fresh breadcrumbs

1/4 cup chopped onion

1 teaspoon salt

2 teaspoons dark ground chiles (such as powdered ancho or pasilla chiles)

1 egg

2 cloves chopped garlic

1 teaspoon ground cumin

1 (4.25 ounce) can chopped black olives.

Shape meatball mixture into bite-size balls, about 36.

Heat in a large skillet over medium-high heat: 1 tablespoon vegetable oil.

Brown meatballs on all sides until cooked through (about 15 minutes). Don't crowd the pan: cook them in 2 batches or use 2 skillets, adding more oil as needed. At this point, the meatballs may be refrigerated for up to 2 days before continuing.

Just before serving, heat the meatballs until warmed through (they can be placed in one skillet at this point). Pour over the meatballs and simmer them in: 1 (19 ounce) can red chile sauce or red enchilada sauce.

When the sauce thickens slightly, about 5 minutes, remove the meatballs and sauce to a chafing dish.

Here's the fun part:

When ready to serve, heat in a small saucepan:

1/4 cup tequila or other 80-proof spirit such as vodka.

Advise your guests to stand back. Pour the heated tequila over the meatballs and, mustering your most dramatic energy, utter your favorite sorcerer's spell (if you dont have one, visit our Spells page... but becareful they do work). Holding a match at arm's distance, touch the flame to the surface. Abracadabra alakazam! If your tequila was hot enough, it should ignite in a warm glow. Let guests skewer the meatballs with voodoo sticks (long bamboo skewers), or toothpicks.

Spellbinding Squid Tentacles

5 tablespoons all-purpose flour

5 tablespoons Cajun Spice Mix

9 to 12 squid, 5 to 7 inches long, cleaned and sliced

3 to 4 cups canola oil

Lemon or lime wedges

1 cup Lemon Aioli

Place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.

In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375° F. or until almost smoking.

Fry the squid for 2 to 3 minutes, or until a light golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve immediately with lemon or lime wedges and Lemon Aioli.

"Shaman's Shrimp"

1/2 cup Cajun Spice Mix

1-1/2 cups (12 ounces) dark beer

2 cups heavy cream

1 pound medium shrimp, peeled and deveined

1/2 teaspoon red pepper flakes

In a large, heavy saucepan, mix the Cajun spice mix and beer. Cook over medium heat, stirring constantly with a wire whisk to make a thick paste. Do not allow the mixture to burn.

Gradually stir in the cream to make a smooth sauce. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the sauce thickens slightly and turns a rich rust color.

Add the shrimp and red pepper flakes. Reduce the heat and cook shrimp over low heat for 2 to 3 minutes, or until the shrimp are pink and opaque.

Taste and adjust the seasoning. Serve in individual skillets or bowls with your favorite bread.

Chile Con Diablo

2 tablespoons unsalted butter

1 white onion, finely chopped

2 large ripe tomatoes, finely chopped with their juices

2 poblano or Anaheim chiles, roasted and finely chopped

1 jalapeno chile, seeded and minced

1/2 teaspoon sea salt

Pinch cayenne pepper

6 ounces Monterey Jack Cheese, grated

6 ounces Sharp Cheddar Cheese, grated

3/4 cup heavy cream or half-and-half

In a large skillet over medium heat, melt the butter; add the onion, and cook until translucent, about 5 minutes, stirring often. Add the tomatoes and their juices, the chiles, salt, and cayenne pepper. Reduce heat to low and simmer for 15 minutes.

Stir in the grated cheeses, and continue to stir until they begin to melt. Slowly add the cream, and cook 10 minutes longer, stirring often. Taste and correct the seasonings with salt and cayenne pepper. Serve in a hot chafing dish. Makes 3 cups.

Worms au Gratin

To make worms:

4 quarts water

1 tablespoon salt

2 cups egg noodles

8 ounces spaghetti --broken into short pieces

2 tablespoons butter or margarine

1 1/2 cups American cheese -- grated

1/2 teaspoon vegetable oil

To make dirt:

2 whole-wheat bread slices -- toasted

1 tablespoon butter or margarine -- melted

1/4 teaspoon salt

To prepare worms: Fill a large pot with 4 quarts of water and add the salt. Heat over medium to high heat until the water comes to a rapid boil. Add the egg noodles and spaghetti (worms) and allow the water to come to a boil again. Lower the heat and cook

the worms on a slow boil, uncovered, for about 8 to 10 minutes. Drain and pour them into a large bowl. Toss with butter or margarine and the grated cheese. Grease the inside of a casserole dish with the vegetable oil. Pour the cooked worms into the dish and set aside. To prepare the dirt: In a small bowl, crumble the toasted bread into tiny crumbs. Mix melted butter and salt with the crumbs to create dirt. Sprinkle dirt over worms and place under the broiler for 5 minutes.

Thats for the kid in you

Halloween Mummy Dogs

2 tubes refrigerator roll of pizza dough

1 cup grated part-skim mozzarella cheese

1/4 cup Parmesan (part-skim) cheese Non-stick spray

4 tbsp. pizza sauce or pasta sauce

8 hot dogs

Optional pizza toppings: onions, green peppers, olives, etc.

1 tbsp Italian herb seasoning mix (or your own mix of oregano, thyme, parsley, etc.)

Preheat oven to 300 degrees F.

Open package of pizza dough, gather ingredients, grate cheese, and dice vegetables. Spray cookie sheet with non-stick spray.

Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste.

"Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends.

Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce for dip

Quick and easy..... munch while you watch your favorite scary movie and toss a few back.

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