Frightfully fun recipes for a Halloween party

On “Today’s Kitchen,” we have a ghoulish feast for your Halloween affair. Pino Maffeo, executive chef of Restaurant L in Boston, was invited on the show to show viewers how to whip up some scary dishes — not in taste but in appearance. Frighten your guests with these recipes:

Arancini spiders (Italian rice balls)

Ingredients

    • 2 cups water
    • 1/2 teaspoon salt
    • 16 ounces
    • 2 tablespoons butter
    • 2 tablespoons grated Parmigiano-Reggiano cheese
    • 2 sheets nori, cut into thin strips
    • 1 quart canola oil, for frying
    • 2 eggs, lightly beaten
    • 1/2 cup milk
    • 1/4 cup rice flour
    • 1 cup panko breadcrumbs
    • 1 onion
    • 16 ounces short grain rice
    • Salt and pepper to taste

Preparation

Baking Directions:

In saucepan, add two tablespoons of oil on medium heat. Add a 1/4 cup of finely chopped white onion.Cook for 5 minutes and add 16oz short grain rice.Cook another 5 mins stirring until rice is slightly toasted.lAdd water.Cover.Stir every 5 minutes for a total cooking time of 18 minutes. (If water evaporates too quickly you can add more if needed)Remove from heat. Stir in butter and cheese and set aside to cool. Mix nori into rice and divide mixture into 1 1/2-ounce portions. Roll each into a ball. In a deep-fryer or tall-sided pot, heat canola oil to 350 degrees. In a small bowl, whisk together eggs and milk and season with salt and pepper. Roll each ball in flour, dip into egg and milk mixture, and roll in breadcrumbs. Fry balls in oil until golden brown, working in batches. Remove with spider or slotted spoon and drain on paper towels. Season with salt and pepper to taste. Cut balls in half and fill with tuna tartar mixture. Close ball and add 8 pieces of fried pasta to resemble the legs of a spider. Add two scallion rings for the eyes and one scallion ring for the mouth. Secure with a littler bit of mayonnaise. Use fermented tea leaves for eye brows.

Serving Directions:

Place on plate and serve with soy sauce.

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