By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
View all posts from Laura Stec
I spent the day cooking for Riley and Sammy’s Halloween Party.
Here’s the menu.
Halloween Twice Baked Potatoes
Mummies in a Blanket
Spooky Spider Eggs
I C U Cocktail Meatballs
Pumpkin Throwing up Spinach Dip
Veggie stix, bread, crackers
Seeing Eye Cookies
Vampire Blood (mulled wine)
If you still need something, try the Spooky Spider Eggs
or Mummies in a Blanket.
So easy they don’t even need a recipe.
But if you do need one - here’s my version.
Spooky Spider Eggs
Makes 16 eggs
1 can pitted black olives
8 peeled hard-boiled large eggs
1/3 cup mayonnaise
1 tablespoon minced green onions or shallot
1 teaspoon prepared mustard
Worcestershire and lemon juice to taste
pinch cayenne pepper
Salt and pepper
Cut 8 olives in half length-wise. Slice 16 additional olives in half length-wise, then slice each half into 4 skinny “legs.” Set aside.
Slice each egg in half lengthwise; gently scoop out yolks and place in a bowl. Your best bet is to push the yolks through a strainer, or just mash yolks with a fork, then stir in mayonnaise, green onions, mustard and cayenne. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Center an olive half on top of the egg mixture, and then place 4 ‘olive legs’ on each side of the half to make a spider.
Serve immediately or cover and chill up to 4 hours.
Photos by LSIC