Recipe – Witches’ Hands with Pus Sauce

One of the Witches’ Hands well cooked.

The Padrino wrote to me tonight that I should put the recipes for the silly Halloween food I prepared for the party last Saturday, as there was still time to do so before Halloween. So here it goes. The first recipe is simply made with some flattened chicken breast cut in the shapes of hands with a pair of scissors, then breaded and deep fried. They are simple to make and looks very realistic. The pus sauce is simply some mayonnaise mixed with ketchup and a few drops of yellow food coloring. If you mix it unevenly leaving some streaks of red and yellow the effect is pretty realistic

A flattened ‘bistec’ of chicken breast. Each breast half yields 2 ‘bistecs’

The ‘bistec’ cut into a hand shape.

Dredging the chicken in flour.

Ready to do the breading.

Cooking one of the hands.

Witches’ Hands

Ingredients

4 ‘bistecs’ of chicken breast
4 heaping tbs flour
1 heaping tsp onion powder
1 heaping tsp dried herbes de Provence, finely ground
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper, freshly ground
2 eggs
1 tbs extra virgin olive oil
1 tbs heavy cream
1 1/2 cups finely crushed Corn Flakes cereal
Enough vegetable oil to pan fry the ‘bistecs’

Preparation

1. Prepare 3 bowls wide enough to be able to dip the ‘bistecs’ in them.
2. In the first bowl place flour, onion powder, herbes de Provence, garlic powder, salt and peppers, and mix with spoon until well combined.
3. In the second bowl break the 2 eggs, the tbs of olive oil, and the tbs of heavy cream.
4. With a fork whisk the eggs gently until you have a smooth homogeneous mixture.
5. In the third bowl place the crushed Corn Flakes.
6. Take the ‘bistecs’ and cut them with a pair of scissors to look like hands.
7. Take a ‘bistec’ and place in the flour bowl until well coated on both sides.
8. Pass the ‘bistec’ through the egg mixture until well coated on both sides, then let drip the excess.
9. Place the egg-coated ‘bistec’ in the crushed Corn Flakes until both sides are coated well.
10. Place on a wire rack to dry.
11. Rinse your fingers and repeat with the other ‘bistecs’.
12. Place the wire rack in the refrigerator for 20-30 minutes for the breading to dry.
13. In a large frying pan, place about 1/4" of extra virgin olive oil and heat up on a medium fire.
14. Place the breaded ‘bistecs’ in the oil and cook about 3-4 minutes per side, until well browned.
15. Put on a plate lined with paper towels to drain, and then keep warm in a low oven until all the ‘bistecs’ are cooked.

Pus Sauce

Ingredients

3 tbs mayonnaise
2 tbs ketchup
3 drops yellow food coloring

Preparation

1. Mix ingredient together unevenly leaving red and yellow streaks in the mayonnaise.
2. Use as a dipping sauce for the hands…

Lucito