Archive | October, 2015

Nostalgia: McDonald’s retro Halloween

31 Oct

Gah! Spied these darlings on Pinterest and was immediately transported to childhood. How adorable! Remember getting these McDonald’s gift certificates in my Halloween bag. Oh, for a hot caramel sundae right now! The sweet taste of Halloweens past!



Crime Scene Crostini

31 Oct

Some ideas for 2016…



The eyes have it!

27 Oct

saucy cherie

We are as obsessed with oven-baked tacos and Rick Bayless’ sauce as we are with Halloween!

It was only a matter of time before our October menu merged with taco night!

We snapped up two sizes of silly candy eyes and are happy to have found a use for them.

Cheerful and cheesy Tex Mex or Mexican doesn’t typically land on our silly Halloween menu radar. But it’s hard to ignore Mexican hot chocolate laden with cinnamon, vanilla and chilies, or pepita, lime and cumin pesto, or even spooky mole sauce.

Hoot Owl Halloween Cookies

27 Oct

Many thanks to Sharon, who kindly took the time to scan and send us some ancient 80s Seventeen pages.

Here’s one perfect for Halloween:

owl cookies

The original looks like it came from a 1956 Pillsbury bake-off.

And here’s a peanut butter version.

Booodles… again!

26 Oct

Another year, and another spooky Halloween pasta.

This year, we tried a lemon shrimp version. Simple and very, very good.

We forgot to stock up on Black Label nero di seppia as per last year:

saucy cherie

Halloween Burgers

26 Oct

saucy cherie halloween burgersWe are obsessed with these!Saucy Cherie halloween burgers

Made a perfect pre-Halloween lunch with boo-tato salad, and a mix of bitter greens, perfectly ripe pear, goat cheese and pumpkin pie spice candied almonds.

So much fun, as you can see here and here and here.

More Trader Vic’s

13 Oct

We have a wee crazy thing for all things Polynesian circa 1950.

Here is Vincent Price’s Steak Teriyaki:



Peanut Sauce

1 onion

6 tablespoons butter

1/2 cup chunky peanut butter

1 dash tabasco

1/2 teaspoon salt

1/2 teaspoon pepper

Saute onion in butter until golden brown.  Stir in peanut butter.  When melted, add the tabasco, salt and pepper.  Stir well.


Sweet and Sour Sauce

1/2 cup pineapple juice

1/2 cup brown sugar

1/2 cup ketchup

4 tablespoons soy sauce

1 teaspoon cornstarch

Bring to a boil the half cup of pineapple juice.  Stir in the brown sugar, ketchup and soy sauce.  Simmer.  Stir in cornstarch mixed with 1 or 2 tablespoons of pineapple juice.  Boil and stir well.

Steak Teriyaki

1-2 lbs round steak, cut in 1/4 inch slices*

1/4 cup sweet and sour sauce

1/4 cup soy sauce

1 tablespoon sherry or bourbon whiskey

2 tablespoons honey

bamboo skewers

Thread steak slices onto skewers.  Place carefully into plastic bag.  Combine other ingredients and pour over steak.  Force out air in bag and seal.  Marinate in refrigerator overnight. Broil 5 minutes.

Butterfly Steak Hong Kong
By Mary and Vincent Price, Adapted from A Treasury of Great Recipes

“Sometimes when life in an American city gets too jazzy, too brassy, too urban to bear for another minute, its citizens long to escape to some South Sea Island. When that happens, those that are really loaded with loot can book a flight on the next Pacific jet. Those who are only fairly flush can book a table at Trader Vic’s. In New York you walk off the sidewalk of East 58th Street and stumble into a shadowy Polynesian world dreamed up by a decorator in love with bamboo, wicker, fish net, votive lights and the arts and crafts of the Outer Marquesas. Never mind all that. The food at Trader Vic’s is marvelous, and would taste just as good at an unromantic Automat. Their Butterfly Steak with a hot sauce is particularly good, and a fine chafing dish recipe for a small dinner at home.”

350g / 12 ounce boneless sirloin steak, about 2.5 cm / 1 inch thick

1/2 teaspoon monosodium glutamate

1/4 teaspoon freshly ground pepper

1 tablespoon cognac

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

3/4 cup beef stock

1/2 teaspoon salt and dash of pepper

dash of bottled steak sauce

dash of chili sauce

1 jigger of cognac

Trim the fat from the steak and with a sharp knife cut it almost in half horizontally. Open it up and spread it flat, so that it resembles a butterfly with open wings.

Pound to flatten a little and sprinkle with the MSG. Rub 1/4 teaspoon freshly ground pepper and 1 tablespoon cognac into meat and let stand about 15 minutes.

Place under hot broiler or grill, and cook 3 minutes per side for rare.

Place on a hot platter and keep warm.


In the top of a chafing dish put: 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 3/4 cup beef stock, 1/2 teaspoon salt, dash of pepper, dash of bottled steak sauce, dash of chili sauce. Stir and cook until sauce bubbles.

Put steak in chafing dish and spoon sauce over it. Heat 1 jigger of cognac and pour, flaming, over the steak.