By Kate Heyhoe
This squid makes the ideal Halloween food: it's chewy (pleasantly so—not like rubber bands), crunchy, and the curled up orange and black tentacles produce an outstanding eerie effect.
Note: This lemony aioli, a mayonnaise type of sauce, does contain raw eggs, so if you're concerned about serving it, you can substitute 1-1/2 cups bottled mayonnaise mixed with the same quantities of lemon, mustard, garlic, white pepper, and bread of the recipe, thinning with ice-water if too thick (don't add the oil).
This vivid orange sauce with shrimp looks spectacular in a black cast-iron skillet.
At Cha Cha Cha, they make this sangria from a mix of red and white wine, but for our Halloween night, I prefer to use all red wine— it doesn't quite look black, but it does reinforce the darkness of the underworld. For a festive punch, freeze a layer of water in a ring mold or clean gallon milk container. Place a layer of grapes, fruit slices and edible leaves or herbs on top, add more water to cover, then freeze until solid. Unmold by placing in hot water, then serve the sangria in a punch bowl with the frozen mold or block instead of ice cubes.
Recipes and photos from Cook, Eat, Cha Cha Cha, by Philip Berber; photographs by Ian Reeves. Chronicle Books, 1997, $17.95. Reprinted by permission.
Copyright © 2000-2006, Kate Heyhoe. All rights reserved.
This page created October 2002 and modified October 2006
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