Robin Daumit

HALLOWEEN ENTREE - BONES ON GREEN SLIME

Robin Daumit
HALLOWEEN ENTREE - BONES ON GREEN SLIME

Having a little fun with Halloween this year!

For our Halloween Entrée…

Our Bones On Green Slime is simply a combination of several components of recipes that can be found in our collection:

-        GREEN SLIME – In our Spinach – Spanaghopeta collection

-        BARLEY – In our Stuffed Grape-leaves filling

-        BONES – In our Lamb shank collection, except this time we used lamb chops, marinated the same, cooked the same, but for a short fire roasting time of 4 minutes on each side

-        FISH – I had a fish monger filet a Branzino fish, butterfly it, and keep the bone for me. The bone was roasted earlier in the day until it was crisp. The Branzino was marinated with the same spice combination as in the Lamb Shank recipe. Both the Lamb Chop and Fish were cooked on high heat (450 oven) for about 6-8 minutes.

Green slime is plated first. The flavors of the spinach are spectacular, so don’t let the word Slime scare you…

Barley was plated using a small rice bowl to shape the mound and then plop it onto the plate.

Bones placed across the mound.

So Yummy.

Do try our Halloween first course: Worms and creepers, Squid Ink Pasta and Squid from the recipe collection.