Talking SCHOP! Harlem trick-or-eating
Kysha Harris | 10/31/2013, 5:34 p.m.
Happy All Hallow’s Eve to you, Harlem.
Because the holiday falls on a Thursday this year, I’ve already seen some very inventive costumes as most people have celebrated over the weekend, when true downtime can breed creativity and whimsy. Shout-outs to the Voltron dad, the mini Princess Leia and Luke Skywalker, soaring stilted birds and the Beatrix Potter characters’ parade at the Brooklyn Botanical Garden on Saturday. So much fun!
So what to eat tonight that might thrill and chill the masses … evil deviled eggs and ominous black and orange pasta. Mwah-ha-ha! Make it if you dare …
OK, so when you think Halloween food, you don’t necessarily think deviled eggs. It’s more of a summer dish but, aside from the name, its presentation can be made to be very ghoulish with sliced pimento-stuffed green olives.
- 12 large eggs
- 1/3 cup plus 2 tablespoons mayonnaise
- 2 to 3 teaspoons finely chopped canned chipotle chiles in adobo
- 24 slices of pimento–stuffed green olives
Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater or gently mash in medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt.
Using pastry bag fitted with 1/2-inch-diameter star tip, or a storage bag with a 1/4-inch cut on one end, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to one day. Press 1 piece of sliced olive into filling in each egg.
SCHOP! Tip: If you can take the heat, dilute a little of the adobo from the can of chipotles with olive oil and drizzle the mixture just over the yolk filling for a bloodshot look! Boo!
Black and orange pasta
Black pasta is made with squid or cuttlefish ink for a briny taste and dark appearance. You can find it in most stores in the fresh pasta section. Seasonal orange butternut squash rounds out the dish and marries well with earthy sage.
- 2 pounds butternut squash, peeled, seeded and cut into 3/4-inch chunks
- 4 garlic cloves, thinly sliced
- 1 tablespoon sage leaves
- 1/2 teaspoon hot red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)
- 1/4 cup pitted Kalamata olives, chopped
Preheat oven to 425 degrees with rack in middle. Toss squash with garlic, sage, red pepper flakes, oil and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until squash is just tender and browned in spots, 25 to 35 minutes.
While squash finishes roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add squash to pasta in pot and toss to combine. Serve with grated pecorino romano cheese.
Happy trick-or-eating, and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl, on Facebook www.facebook.com/SCHOPnyc or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6-8 p.m. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.