MENU SUGGESTIONS

Always ask about your guests' nutritional requirements with the RSVPs to determine if they have any allergies or objections to particular ingredients.

Recipes courtesy of the Halloween Party Host Handbook. 

  

 

APPETIZERS:

CARIBBEAN PIRATE FRITTERS

2 eggs

2 tsp of baking powder 1 ½ cups of flour ¾ tsp of salt 1 ½ cups of cream style corn 1 Tbs of melted butter

Instructions:

Sift flour, baking powder, and salt. Add the beaten eggs (until fluffy), melted butter, and milk to the dry ingredients. Mix thoroughly.  Drop by spoonfuls into a preheated deep fryer or medium sauté pan with cooking oil at 375 F. Fry for 4 to 5 minutes or until evenly browned. Serve with or without a pirate-worthy dip of your choice.

 

CRAB’S ‘N THE KRAKEN

1 large onion, diced very finely 1 cup garlic-flavored breadcrumbs ½ stick of butter

2 cups fresh crab meat

Salt, paprika, and pepper to taste 2 teaspoons of finely chopped chives ¼ teaspoon of crushed red pepper 1 tablespoon of Worcestershire sauce 8 crab shells, cleaned, boiled, and dried

Instructions: In a large skillet, add the butter and sauté the onion, spices, chives, crab meat, and Worcestershire sauce until the crab is cooked (if the already cooked crab is used, just heat it up thoroughly). Combine the remaining ingredients over low heat in a pan and mix thoroughly. Spoon the mixture inside of the empty crab shells.  Pour a few drops of butter on top of the mixture and place the crabs under a heated broiler until they’re golden brown in color and serve!

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HIDDEN TREASURES DIP

Ingredients:

½ cup of fresh crab meat ½ cup of light mayonnaise ½ cup of light sour cream 3 oz. of cream cheese ½  clove of garlic, crushed 1 Tbs. of lemon juice ¼ tsp. of garlic herb spiced salt substitute 1 tsp. Worcestershire sauce

 Instructions: Combine the ingredients in a medium bowl and slowly stir in the crab meat. Refrigerate for a few hours before serving to blend the flavors. Serve with vegetable-flavored party crackers and/or potato chips.

 

CARIBBEAN SPICY GRILLED TUNA

Ingredients:

1 ½ tsp ground coriander

1 ½ Tbs freshly grated ginger root 1 ½ tsp ground cumin ¼ tsp cayenne pepper 2 Tbs pure virgin olive oil 1 Tbs lime juice Salt and pepper to taste 4 1 inch thick (~2.5 cm) fresh tuna fillets or steaks

Instructions:

Preheat the grill and line the grill pan with aluminum foil. Place the marinade ingredients in a shallow dish large enough for the fish to soak and mix thoroughly.  Add the fish and turn to soak on all sides, then grill for 3-5 minutes on each side until done.

 

ENTREE:

 

ARRRRRR!  CARIBBEAN CHICKEN QUESADILLAS

Ingredients:

8 flour tortillas Paprika, salt and pepper by taste ½ tsp thyme leaves ½ tsp ground allspice ½ tsp crushed red pepper 2 cups of chopped grilled chicken - grilled with a light jerk chicken spice rub

2 green onions, minced

2 cups peeled and chopped fresh peaches &/or mango 1 ½ cups shredded Monterey Jack cheese

Instructions:

Combine the chicken, spices, fruit, and cheese in a mixing bowl.  Brush 1 side of each tortilla with vegetable oil and sprinkle with the paprika and salt and pepper.  On the non-oiled side, top half of each tortilla with the chicken mixture and fold in half.  Cook in a large skillet or griddle over medium-low heat for at least 3 minutes per side or until the cheese melts and the tortilla is lightly browned and sliced into 3-inch wedges. Serve with salsa, fresh guacamole, and sour cream on the side.

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DESSERT:

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ENCHANTED CARIBBEAN CHOCOLATE PIE

Ingredients:

3 large eggs ½ cup of walnut halves 1 unbaked 9″ pie shell ¼ cup unbleached Flour 1 tsp of rum flavoring 1 cup Walnuts, coarsely chopped 2 tsp. of Instant Coffee Powder ¾ cup of brown sugar, firmly packed ¼ cup of butter or regular margarine 12 ounces of chocolate chips, melted and cooled

Instructions:

Cream the butter, then brown sugar in a bowl until it's light and fluffy, using an electric mixer at medium speed. Add eggs one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour with chopped walnuts, and then turn in an unbaked pie shell. Arrange the walnut halves into a circle around the edge of the pie. Bake in a preheated 375 F. hot oven for 25 minutes or until set around the edge. Cool on a wire rack. Makes at least 6 servings.

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PIRATE BEACH PUDDING CUPS

8 oz cool whip

1/2 cup powdered sugar

1 package of Golden Oreos (crushed into crumbs with a food processor to look like sand)

1/4 cup butter

4 oz cream cheese 

1.5 cups milk

1 box white chocolate pudding, instant

Drink umbrellas or little Jolly Roger flags

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Pudding: In a medium bowl, beat cream cheese, butter, and powdered sugar with a mixer until smooth. Fold in whipped topping until blended. Mix pudding and milk with a whisk until combined well in a separate bowl. Add pudding to the cream cheese mixture and blend well.

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Assemble your masterpieces: Place a few tablespoons of Oreo crumbs in your cup or small jar. Add some of the creamy mixture into a Ziploc bag and snip off the corner. Add another layer of the crushed Oreos. Add one more creamy layer, and then top with the Oreo crumbs. Stick a drink umbrella or pirate flag in the top layer for a fun effect. 

 

COCKTAILS FOR ADULTS:

 

LOST AT SEA

Ingredients:

1.5 oz. vodka

¾ oz. blue Curacao

¾ oz. amaretto

5 oz. pina colada mix

Combine in a shaker with crushed ice.  Garnish with a pineapple slice, lime, and cherry. 

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CAPTAIN JACK SPARROW

Ingredients:

Ice

1 ½ ounces amber rum

½ ounce dark rum

½ ounce 151-proof rum

¾ ounce fresh pineapple juice

¾ ounce fresh lime juice

½ ounce Velvet Falernum

½ ounce simple brown sugar

Pineapple slice for garnish

Directions: Put all ingredients in a shaker. Add ice and shake until icy cold. Double strain over fresh ice. Garnish and enjoy!

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THE TREASURE CHEST

Ingredients:

Ice

2 ounces dark rum

4 ounces pineapple juice

1 ounce fresh orange juice

1 ounce sweetened coconut

½ ounce grenadine

Orange slice and a cherry for garnish

Directions: Put all ingredients in a shaker. Add ice and shake until icy cold. Double strain over fresh ice. Garnish and enjoy!

BONUS ACTIVITIES​