Archive for the ‘Horror D’oeuvres’ Category


For our next installment of Horror d’oeuvres we decided to pick the classic American horror/thriller film The Silence of the Lambs. Released in 1991, Jodie Foster stars as Clarice Starling (Jodie Foster), an FBI cadet who meets with an imprisoned cannibalistic killer (Anthony Hopkins) to obtain information about the motives of a prevalent serial killer who is currently at large. It doesn’t matter how many times I watch this movie, it’s equally disturbing each and every time.

We decided on the below menu, which is most likely self-explanatory to any of you who area already familiar with the movie. For those of you who aren’t, the quesadillas are called “Buffalo Bill” for the name the media has dubbed the serial killer that Clarice is trying to catch with the help of deranged prisoner Hannibal Lecter. We didn’t eat Buffalo Bill’s liver, but we did serve it with a fava bean dip and a nice bottle of chianti as Lecter would have done.

If you’re not familiar with what is quite possibly the most famous quote in the movie, here it is.

Hannibal Lecter: “A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti.”

We ate our meals while watching the movie, but you may not have the stomach for it.

“Buffalo Bill” Chicken Quesadillas, serves 4

Original Source: I Sing in the Kitchen


4 tortillas (recipe called for flour but we used whole wheat)
1/2 lb. broiled chicken, shredded by hand
1/4 c. hot sauce
2 Tbsp. blue cheese or ranch dressing (we used ranch)
1 stick of chopped celery
1/4 c. tomatoes, chopped
1 c. shredded cheddar cheese
Accompaniments: sour cream, chopped tomatoes, crumbled blue cheese


To Make:

Combine shredded chicken, hot sauce, and ranch dress, stirring until well blended.

Lightly grease a skillet with olive oil, heating on medium.

Place one tortilla in the skillet, then top with ¼ c. of shredded cheese, followed by ½ the shredded chicken. Top with half the celery and half the tomato, then spread another ¼ c. of shredded cheese. Place another tortilla over the mixture and let heat through until the bottom of the tortilla is well browned (about 3 minutes).

Flip over and cook for another two minutes until cheese has melted and other side has browned. Repeat with the remaining chicken mixture, celery, tomatoes, and cheese.

Cut the quesadillas in 6 even pieces and serve with sour cream, tomatoes, and blue cheese if desired.

Our review: the quesadillas were quite tasty—the proportions of chicken, celery, hot sauce, tomatoes, and cheese were just right. We would make these again!

Fava Bean and Goat Cheese Dip with Radishes, serves 4

Source: Martha Stewart


Salt and ground pepper
2 lbs. of fava beans, shelled (since fava beans are seasonal and we could not find them, we used edamame, which are said to be a good substitute)
½ c. goat cheese (4 oz.)
3 Tbsp. extra-virgin olive oil
1 Tsp. chopped fresh tarragon
1 Tbsp. lemon juice
1 Tsp. grated lemon zest
1 Tbsp. water
1 bunch of radishes (we also added carrots and celery)

To Make:

Start by bringing a saucepan of salted water to a boil and cooking the fava beans—in our case edamame—for 1 – 2 minutes until they are tender. Drain, transfer to ice water and let cool. Drain again. If cooking with fava beans, peel before combining them with remaining ingredients.

Pulse either the fava beans or the edamame beans with the remaining ingredients. Serve with radishes and any other crudités you like.

Our review: Emily ate a bit more of this than I did. I had one bite and I didn’t need to eat anymore. To me, there was absolutely zero flavor. With lemon juice and zest, goat cheese and tarragon, this should have been flavorful but it wasn’t at all. I would not make this recipe again. However, feel free to be the judge and try it yourself.

We enjoyed our appetizers with a bottle of 2007 Chianti.


We hope you enjoyed this week’s Horror d’oeuvres!


Rebecca and I are very excited to announce a new recurring series here on Scared Shirtless! In addition to a great love of all things horror, we also both love to cook and eat, so we figured, why not combine the two from time to time?! This new series, which we plan to do every month or two, will have us pairing a horror movie with some themed food. Kind of like that old series on TBS, Dinner and a Movie… do you guys remember that? I really enjoyed that series, and I hope you’ll enjoy this one.

Source: wikipedia,.org

Source: wikipedia,.org

For our first horror d’oeuvres party we decided to pair the slasher-classic Friday the 13th, with a few themed food selections. We decided to make some skewers, in honor of Kevin Bacon’s skewering by arrow, cheesy chicken sliders because of course you need a burger-type food when camping… and because marinara sauce looks good and bloody, and s’mores bars for dessert, because camping and s’mores go together like Jason and his hockey mask. Every dish was a success, and we thoroughly enjoyed eating our treats as we sat down to watch Mrs. Voorhees slaughter all those camp counselors.

Friday the 13th party

Here are the recipes so you can have your own Friday the 13th dinner party!

Friday the 13th Kevin Bacon


"Poor Kevin Bacon" skewers

“Poor Kevin Bacon” Skewers

Makes 20 skewers


10 Grape or cherry tomatoes

10 basil leaves

10 small balls of mozzarella

10 olives of your choice

10 pieces of feta (marinated if you like)

About a 1/4 of a cucumber, cut into 1/2-inch chunks

20 toothpicks


1. To assemble, thread a tomato, basil leaf, and mozzarella ball onto 10 of the toothpicks, and thread an olive, piece of feta, and a piece of cucumber on the other 10 toothpicks.   That’s it!!

Source: various pins on Pinterest



Cheesy chicken meatball sliders

Cheesy Chicken Meatball Sliders with Bloody Marinara Sauce

Makes about 16 sliders


For the meatballs:

1 lb ground chicken

1/4 whole or 2% milk

1 large egg

1/4 cup plain breadcrumbs

2 Tbsp fresh chopped parsley, or about 2 tsp dried parsley

3 cloves garlic, minced

1 large shallot, minced

1 1/2 tsp kosher salt

1 tsp ground mustard

1/2 tsp dried oregano

Freshly ground black pepper, to taste

2-3 sticks mozzarella string cheese, cut into 1/2-inch pieces

To assemble the sliders:

Slider rolls or small dinner rolls, buttered and toasted

Warmed marinara sauce

Grated parmesan cheese


1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Mix together the ground chicken, milk, egg, breadcrumbs, parsley, garlic, shallot, salt, mustard, oregano and black pepper in a large bowl, until combined.

3. Take about 1 Tbsp of the mixture in your hand, place a piece of string cheese in the center, and take another tbsp of the mixture and cover the cheese. Press together so that it forms a meatball, with the cheese in the center surrounded by the ground meat mixture. Place on the prepared baking sheet, and repeat with the rest of the meatball mixture/string cheese pieces.

4. Bake for about 20 minutes. Then switch the oven to broil, and broil for about 2-3 minutes, until the tops of the meatballs are browned.

5. To assemble, place a meatball on a slider roll, place a dollop of marinara sauce on top, and then sprinkle on some Parmesan cheese.


Eating Marshmallows

S'mores bars

S’mores Bars

Makes 12-16 bars


3 Tbsp unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

3/4 cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1 1/2 tsp vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers


1. Line an 8×8 baking pan with tinfoil, and lightly butter the inside.

2. Melt the butter, and mix with the graham cracker crumbs in a small bowl until evenly coated. Pour the mixture into the prepared pan, and press down firmly (we used the bottom of a glass).

3. In a small saucepan, melt together the sweetened condensed milk, and chocolate chips over medium heat, until smooth, stirring occasionally. Remove from the heat, and add the vanilla extract and salt.

4. Pour the chocolate mixture into the baking dish, and smooth with a spatula. Add the the mini marshmallows on top, pressing down a bit into the chocolate. Break the graham crackers into pieces, and stick between the marshmallows.

5. Cover and refridgerate until firm, about 4 hours. Remove from the baking dish, using the foil to lift the bars out. Cut into 12-16 pieces, and enjoy!

Source: Annie’s Eats

We hope you all still have a good appetite and try these recipes out. They are excellent on their own, but even better with a good horror movie to enjoy while eating them!