Monday, 4 November 2013

Vincent Price Hallowe'en Cookalong-The House on Haunted Hill & Calf's Liver Marinee.

All that scotch and not a vol-au-vent in sight.

Let’s hope there were throat lozenges on the catering table; all that screaming must have taken its toll. When I was growing up we observed Bonfire Night. We ate Yorkshire Parkin, watched Catharine Wheels go ‘round and threw bodies onto an open fire.  How To Stuff a Guy was even on the curriculum circa 1977.  What fun.

However, we’re not here to talk about Mr. Fawkes but something far more sinister-that of Vincent Price’s Calf’s Liver Marinee. Perfect remedy for all the dark, cold and rainy days we’ve been having.

After a night on Haunted Hill, a hearty portion of liver is precisely what the good doctor would have ordered. (But then look what happened to the good doctor.)  Every home needs a vat of acid in the basement.


Very pleased with the results; the slab of red meat turned into this.  The liver had a nice tanginess to it from the full day vinegar & oil bath.


For 4 persons:

1.5 pounds calf’s liver
Sprinkle of salt & pepper
3 slices bacon
2 slices pancetta
1 onion, sliced
1 TBSP vinegar
1 TBSP olive oil
¼ C red wine

Wrap liver in bacon and secure.  Sprinkle salt & pepper.  Place over sliced onions and pancetta. Marinate everything in vinegar and olive oil for 24 hrs.

Cook in a 325 oven for 1 hr.

Add wine and cook further 20 minutes.

We served the liver on a bed of butter, garlic & olive oil sautéed kale with lots of roast potatoes and pearl onions.


You could pair anything from a Sauvignon to a Gamay here, but we went with a Pelee Island Pinot Noir.

And because more chocolate is always a good thing, we finished with Double Chocolate Death’s Head cake with pumpkin cream filling.


Here’s hoping you all had fun with your menus.
Please check out the following for more Vincent Price Hallowe’en dishes.