Thursday, December 22, 2011

Cinema, Cuisine and Cocktail : "True Blood"

I know, I know.. "True Blood" isn't a movie, it's a television show, but I'm very proud to say that thanks to my efforts (but mostly as a result of Christopher Meloni joining the cast! LOL), my sister is the newest True Blood fan.

She has been catching up on Season One over the past few weeks, so that she could be rightfully prepared when the show returns in June, and I thought that it would be the perfect opportunity to put together a Vampire-theme party menu for New Year's Eve. My plan is to rent Season Two on Netflix, get my familia together and take a virtual trip to Bon Temps, Louisiana to hang out with Sookie, Lafayette and the gang!!

The Menu:
Shrimp Scampi Po-Boy on Garlic Bread
Louisiana Red Beans and Rice
Red Velvet Vampire Bite Cupcakes
Vampire Kiss Martinis

Shrimp Scampi Po-Boy on Garlic Bread
Recipe courtesy Emeril Lagasse, Food Network


1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon Essence
4 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons chopped garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
1/4 cup dry white wine or Vermouth
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon finely grated lemon zest
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chiffonade basil
1 loaf Garlic Bread, recipe follows
Finely grated Parmesan cheese, garnish


In a bowl, lightly season the shrimp with the Essence.

In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.

To serve, spoon the shrimp and sauce into the bottom half of the prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread. Cut into 4 portions and serve immediately.

Garlic Bread:

1 loaf fresh French or Italian bread, about 22 inches long, cut in half lengthwise

1 stick unsalted butter, softened

2 tablespoons extra virgin olive oil

1/2 cup finely grated Parmesan cheese

2 teaspoons Emeril's Original Essence

2 teaspoons minced fresh parsley

1 teaspoon dehydrated garlic flakes

1/2 teaspoon fresh lemon juice

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil.

With a fork or your fingers, pull out the excess bread and hollow slightly the center of the loaf.

In a bowl, cream together the remaining ingredients and spread evenly over the cut sides of the bread. Place on the prepared baking sheet and bake until just golden brown and bubbly.

Serve hot.

Louisiana Red Beans and Rice
Recipe Courtesy of La Belle Cuisine


1 pound dried red beans
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces
3 garlic cloves, crushed
1 1/2 cups chopped yellow onion
1 green bell pepper, chopped
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon Creole/Cajun seasoning,
such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Tabasco sauce to taste
4 cups hot cooked rice


Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. Serve over rice.

Red Velvet Vampire Bite Cupcakes
Recipe Courtesy of Vino Primo


-3 cups cake flour
-1 ½ tsp. baking soda
-1 ½ tsp. salt
-1 tbsp. cocoa powder (for a more chocolate flavor use 4 tbsp.)
-2 ½ cups sugar
-1 cup buttermilk
- ½ cup vegetable or canola oil
-1 ½ cup plain yogurt

-2 eggs
-3 ounces red food coloring (no less!)
-1 tsp. old white wine (can also use white distilled vinegar)
-2 ½ tsp. vanilla extract
-1 recipe or 2 cans of white buttercream frosting
-1 can cherries w/ filling
-1 ounce red food coloring


1. Pre-heat oven to 350 F.
2. Sift dry ingredient together.
3. In a separate large bowl, blend wet ingredients.
4. Slowly add dry to wet. Do not over mix.
5. Evenly divide batter between the well of 24 to 30 muffin tin lined paper cups.
6. Bake until center springs back when lightly pressed in center 18 to 22 minutes.
7. Let cupcakes cool to room temperature before frosting.
8. Add one ounce of red food coloring to cherry filling.
9. Use pointed object to make two “vampire bite” puncture marks on each cupcake. (I use a meat thermometer.)
10. Using your pointer to drizzle cherry filling downward from puncture holes to simulate bleeding.

Vampire Kiss Martinis
Recipe Courtesy of Merlotte's Bar Book

1 part Vodka (chilled)
1 part Champagne
1 part Chambord


Pour vodka, then top with Champagne.

Finish off with the "blood": pour some of the Chambord over the back of a spoon to make it float. Garnish with a Blood orange slice.

No comments:

Post a Comment