Three Halloween dinner ideas that will entertain your kids and friends and are delicious: Mummy Dogs, Scabs & Maggot Stew (green chili stew) and Feetloaf Meatloaf. All three quick halloween recipes are below and included in the printable PDF.
All from guest blogger @WyldGourmet
It's a Felton Angus Beef Spooktacular!
Who doesn’t love Halloween? It's the one holiday that everyone seems to look forward to in their own way – whether you just love the decorations or seeing all the happy kids running amok. Kids look forward to Halloween for the tricks and especially the treats. And some of us adults go all kid like having our own adult parties with beverages and costumes and food.
This strange year of 2020 has been scary all by itself and has brought some changes in our traditional ways of celebrating. In some areas kids may get to go out and trick or treat; masks are in this year, so why not? In some areas the kids may just get to spend time at home with their families or a close group of friends that they have been socializing happily with since this all started.
No matter what kind of Halloween you get to experience, the tricks are always strong and the treats will always be there. So here is a fun way to make a spooky meal for the kids and the adults alike. Add in some candy, costumes and a whole lot of friends and relatives and you can have yourself a fun and semi-traditional Spooktacular Halloween.
Felton Angus Beef has some of the best all beef hot dogs and a great assortment of tasty brats for you to fashion yourself some awesome “Mummy dogs” with a nice vat of ketchup to dip those tasty treats in.
Felton Angus Beef ground beef is perfect for the super easy and surprisingly tasty Green Chili Stew, just serve that in a small pumpkin or other squash and viola you have a really neat Halloween stew. You can even call it “Scab and Maggot Stew”….or not! I guess it would depend on your audience. No matter what you call it, they’ll likely ask for more.
There always has to be a star of the table. Make the “Feetloaf” and nobody will be disappointed. Between the pure Angus beef burger and their Angus beef bones you can fashion a perfectly yummy and outrageously ghoulish meal for the whole bunch. If the crowd is large you can easily make a pair of feet, don’t forget to do a left and a right foot though! Unless it’s a dance party where two left feet might be perfect for the occasion.
Happy Halloween everybody!
Use either Felton Angus Beef hot dogs or one of their brats. The jalapeno cheddar would be spectacular for this – think oozing cheese.
INGREDIENTS: for 8
8-12 Felton Angus Beef hot dogs or brats
One package of either store bought pie dough or frozen puff pastry sheets
One well beaten egg
One package of candy eyes (available this time of year with the food coloring and frostings)
One bottle of ketchup
- Let your pie dough or pastry sheets come to room temperature and slice into thin strips about ¼ inch wide and lay out for easy access.
- Preheat your oven to 420F
- Grab a Hot dog or a Brat and take a strip of dough and start wrapping the dog/brat with the dough in a mummy wrap fashion, go around or across it doesn’t matter until you get to the top. At the top leave a space big enough to fit in the candy eyes and then make one more wrap around the top to keep your mummies head together.
- Place the newly wrapped mummies on a sheet pan and brush with the egg wash and place into the oven for 15 minutes or until nicely browned, not too brown, just enough to cook thoroughly.
- Remove from the oven and take a small amount ketchup on your finger and dot it in the eye slot. This will hold the candy eyes in place. Now place those eyes on the mummy. Make it fun, a cross eyed mummy is not unheard of.
- Serve on a cutting board or tray of your choice along with a vat of ketchup for dipping. The ketchup looks great in a small cast iron cauldron, or a small pumpkin will work too.
The kids love these, so do the adults. Finger food at it’s finest.
GREEN CHILI STEW (Or Scabs and Maggot Stew)
This is maybe the easiest thing you will ever made. I kid you not. Halloween has so many things going on it is nice to have a few things that you can just do quick, fast and in a hurry and have it come out good.
One pound of Felton Angus Beef Ground Beef
¼ cup of chopped onions
2 stalks of celery diced
4 Cups of chicken stock
1 jar of chunky green salsa (your favorite brand mild to hot, you pick your poison)
½ Cup of orzo
Salt and pepper to taste
4-8 small pumpkins (sugar pumpkins are perfect for this)
- Use 2 quart stock pot and pour in your chicken stock and jar of green salsa and heat over high until boiling and turn down to a simmer.
- Brown your ground beef with the diced celery and onions. When the beef is browned nicely pour into the stock pot with the stock and salsa.
- Keeping the stew at a nice simmer add the orzo and continue to cook until the orzo is fully cooked, it will triple in size at least and the whole thing will become much thicker.
- Salt and pepper to taste.
- While the orzo is cooking cut the tops off your little pumpkins and use a large spoon to remove the seeds from the top and the inside of the pumpkins, discard.
- Now you can fill your little pumpkins up with this Ghastly stew and they are ready to serve. They may come back for a refill so have your ladle ready. Keep stirring the cauldron, it just gets better with time!
This is a show-stopper for sure. Got a big crowd, make a pair of feet. From the ankle bone and the perfectly cooked bone marrow (don’t forget some bread to spread that on if you like) to the oozing cheese in the toes this is just too much fun. Pull off a toe and just eat a bite dipped in ketchup. Those toe nails are just onions, so don’t be shy. Something for everyone in this one!
INGREDIENTS: for one foot
Two poundS of Felton Angus Beef Ground Beef
1 Cup crushed Dot seasoned pretzels
½ onion diced small
1 tsp salt
1 tsp pepper
1 Tbsp Worcestershire sauce
1 Tbsp whole grain Dijon mustard
2 tsp minced garlic
1 tsp garlic powder
3 white cheese sticks
One 6-8 inch beef bone, or 5-6 cut piece that you can easily stack
One bottle of squeezable ketchup
- Place all of the ingredients, except the cheese, bones and ketchup, into a large bowl and mix together using a large spoon or just with your hands.
- On a baking sheet shape the “sole” of our feetloaf and be mindful of the toes and their size (make that big toe big) and position. You don’t have to be a sculptor for this, just make a foot bottom with toes.
- Place the cheese sticks on the sole out from the toes reaching back towards the heel like the tendons in your foot might do. And place your bone, or stacked bone in the middle of the heel heading up.
- Now start adding to the foot with more burger. Start with the instep and cover those cheese sticks, make sure you leave an indentation between each cheese stick in the burger so it appears to look like ugly foot tendeons.
- Take the remaining burger and cover around the bone making your ankle. Stop about 1 inch from the top of the bone. Stand back and admire your work and make adjustments as needed. Feet aren’t that pretty, so don’t worry about it being ugly.
- Take some of the left over onion and cut large enough pieces to fashion toe nails. Make one end straight and the other rounded and push them into the end of the toes. Keep referring to the photos as needed.
- Bake your feet loaf at 400F for 1 hour and 15 minutes. The toes and toe nails may appear to get extra done, but this just adds to the ghoul!! The internal temperature at the ankle should be 160F.
- Remove the baking sheet from the oven and let it rest for about 5 minutes and using two spatulas, one under the heel and the other up and under the toe area, move your Feetloaf to a nice cutting board or other dish/plate you will be using to serve off of.
- Now, take that ketchup and start around the rim of the bone and squeeze is around the top and let it drip and be squeezed down the sides of the ankle. This looks ghastly and at the same time delicious.
- Serve with a vat of ketchup for those who just want to pluck a toe off and dip it and also slice it and watch the cheese ooze out of every slice until your reach the ankle. There you will be able to slice nice long strips of feetloaf along the bone.