Chef's Quick Tips: Terrifying tortilla chips & brain guacamole

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This week, Rachel Lampen and Kristen Mitrakis, owners of Rock Paper Scissors Custom Events, show Tina Redwine how to whip up some scary good Halloween party ideas. 

Terrifying tortilla chips & brain guacamole

Brain Guacamole Ingredients:

  • 1 large head cauliflower
  • 6 thin slices red fruit roll-up
  • 2 cups prepared guacamole

Preparation:

  1. Remove all leaves from the cauliflower and cut out the thick stem, creating a shallow depression and leaving the outer part of the head intact. Use toothpicks to hold cauliflower together if it starts to fall apart.
  2. Cut a ½” slice off the opposite side of cauliflower for stability. Put cut side down, then decorate the white ''brain'' by weaving thin strands of red roll-up between the florets to make veins and arteries. Fill center depression with the prepared guacamole. (If needed, you can place a lettuce leaf or tin foil in the scooped out area to keep the guacamole contained.)

Terrifying Tortilla Chips Ingredients:

  • Corn tortillas
  • Spray cooking oil
  • Fine salt
  • Bat shaped cookie cutters

Preparation:

  1. Preheat oven to 375 degrees and coat a baking sheet with cooking spray.
  2. Stack 2 or 3 corn tortillas and cut out as many bat shapes as possible. Repeat until you have as many chips as you want.
  3. Place cutouts on a baking sheet in a single layer and spray with cooking oil and sprinkle salt over the chips.
  4. Bake for 5 minutes. Turn chip over, spray and salt the other side and bake 2-3 minutes longer or until golden brown.
  5. Place on a serving tray with the Brain Guacamole, placing a few bats by the tip of a wing into the guacamole.

 

 

Contact 

Rachel Lampen and Kristen Mitrakis, owners

Rock Paper Scissors Custom Events

 

 

 

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