Spinach Orzo Salad

Ingredients
1 (16 oz.) pkg. uncooked orzo pasta
1 (10 oz.) pkg. baby spinach leaves, finely chopped
1/2 lb. crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 tsp. dried basil
1/4 tsp. ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar

Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar; refrigerate and serve cold.

Prep Time 20 Min Ready In 1 Hr 20 Min

Spiced Orange Tea

From the kitchen of Emeril Lagasse

Servings: 6-8
Difficulty: Easy
Cook Time: 1-30 min
Ingredients
Thinly peeled strips of orange peel, about 1/2-inch wide, from 1 orange
3 cups freshly squeezed orange juice, about 6 large oranges
3 cups water
2 tablespoons freshly squeezed lemon juice
1 small toe of fresh ginger, 1/2 ounce, sliced into 1/4-inch slices
1 teaspoon whole cloves
1/2 teaspoon ground cinnamon
Pinch of salt
3 Orange Pekoe teabags
1/2 cup sugar

Cooking Directions

In small pot combine the orange peel, orange juice, water, lemon juice, ginger, cloves, cinnamon and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove pot from the heat. Add the tea bags and let steep for 5 minutes. Add the sugar and stir to dissolve. Strain the tea through a fine mesh sieve set over another pot or into a warmed tea pot. Serve hot.

Yield: 6 cups, 6 to 8 servings

Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

Chocolate Mousse Recipe

Chocolate Mousse

* 400g strong dark eating chocolate

* 150g unsalted butter

* 6 eggs


* 6 tbs sugar

* pinch of salt

* Separate the eggs, placing the whites into a roomy bowl.

* Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimeter of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally.

* In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage.

* In a separate bowl, break up the yolks with sugar.

* When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.

* Cut and fold in the whites in three batches until seamlessly combined. Pour into ramekins and refrigerate for a couple of hours to set.

* Serve with strawberries, raspberries or whipped cream.

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Decayed Corpse Chips with Entrail Salsa

blue corn tortilla chips
coffin
salsa

This isn't so much a recipe as it is a creative display. Arrange the blue corn chips in a coffin in the shape of a long-dead corpse. The natural blue corn chips have almost a dusky shade of brown in them that hints of decayed skin. Serve with a nice blood-red chunky salsa as accompanying entrails.

If you cannot find a coffin, find a clean plastic skull or assorted bones, put them in a large serving bowl, then arrange the blue chips around the bones as the decaying flesh!

Basic Quiche Custard Recipe

Basic Quiche Custard
for 1 9-inch pie pan

1 c. whole milk
1 c. cream
2 whole eggs + 2 egg yolks
1/2 tsp. salt
1/4 tsp. nutmeg

Whisk all ingredients together. Add whatever elements you like to an unbaked pie crust and pour on the custard. Bake for approx. 35 minutes in a 375 degree oven.

Personally, I like to put broccoli and cheese in it :)