Recipes

Succulent pork spareribs with spicy Jamaican jerk seasoning. The sad, but terribly tasty truth -- he was both a pig and a jerk!

Long, slow cooking is a painless and surefire way to meltingly delicious, fall-off-the-bone pork ribs.

If you ordinarily barbecue ribs on the grill, but can't fit two racks of ribs or fear inclement weather, this recipe allows you develop some flavor on the grill (or under the broiler) and then finish the ribs in a slow oven -- hassle-free and no worries about maintaining grill temp!

Brush on the onion-ginger mixture only at the very end of cooking for a tangy flavor boost and beautiful shine.

You can coat the ribs with the jerk-flavor dry rub and refrigerate for 24 hours for extra flavor and prep the glaze up to three days in advance.

View the recipe for Adam's Ribs

 

• Red Eye Specials
• Here's Lookin' at You
• Snake Eyes

More: Ghoulish Goodies

More: Spooky Brews

In this outrageously campy canape platter, the "eyes" truly have it! There's a little something for everyone here, from hearty mini meatballs to fresh mozzarella-and-tomato bites to an elegant grape-and-prosciutto nibble.

A melon baller is great for scooping out the insides of the tomatoes and grapes, but a small spoon or paring knife will also work just fine.

The mini meatballs and sauce can prepared up to two days ahead and reheated on the stovetop or in the oven or microwave the day of the party.

If you choose to make all three of these recipes for a lovely array of eyeballs, reduce each recipe. Or, just choose your favorite and make the full recipe -- at 60 appetizer servings each of the 16 guests will receive about four pieces.

View the Red Eye Specials recipe

View the Here's Lookin' at You recipe

View the Snake Eyes recipe

 

This combination of shellfish and bacon served with a spicy little remoulade is a Faustian temptation that few souls can resist.

Be sure to flatten the bacon strips as directed to ensure crisp bacon that cooks through under the broiler. Ask your fish guy to shell and devein the shrimp to save you time.

The remoulade sauce uses Chili-Garlic Sauce -- a great, flavor-packed, time-saving Asian condiment that will find its way into many dishes in your repertoire.

View the Devils on Horseback recipe

 

Bearing an uncanny resemblance to the real thing, these tender chicken fingers are going to crawl right off the table on to your guests' plates.

The vibrant and piquant Romesco sauce with an uncommonly delicious combination of roasted red peppers, bread crumbs, and almonds is an addictive accompaniment that isn't just great with chicken, but with fish and pasta as well.

Make the sauce up to three days in advance -- it also freezes well.

View the Chicken "Fingers" with Romanian Romesco Dipping Sauce recipe

More: Quick Halloween Party Food

 

These fiery little packages of delight can be prepared in advance and are great served at room temperature -- freeing up both oven and counter space and reducing stress the day of the party.

Prepare the corn cups up to two days in advance and just crisp in 350 F oven before assembly (or opt for ready-made corn tortilla scooper chips if you're pressed for time).

Make the steak and salsa up to one day ahead of the party, and while you're carving, why not toss back a Bloody Mary and groove to "Mack the Knife" to get in the mood? 

View the Hotter Than Hades Steak and Salsa Bites recipe

 

Meet Devil Dog Redux and his siblings Hound of Hell and Chocolate Cerberus.

Most everyone has a sneaking fondness for the lunchbox treats of a misspent youth and now you can indulge that pleasure in a grown-up, if equally absurd, treat that combines the form of a Swiss roll with the heart of a peanut butter cup.

View the Devil Dog Cake recipe

Devil Dog Cake Template