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Fri October 25, 2013
Treats And Traditions For Your Halloween Celebration
Delve into the supernatural on this week's Louisiana Eats! We're speaking with Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou. Listen closely and the spirit will move you.
Spirits also leave behind their recipes, according to Mary Ann Winkowski. She's been able to speak with ghosts since her childhood and know several reasons why they stick around. And death has visited the Hermann-Grima House in the French Quarter; we'll take a took to learn about the customs of a 19th century funeral and the importance of food on All Saints Day.
If all of this is too spooky for you, stick around for a light-hearted chat with Clare Crespo for ways to spruce up your Halloween holiday.
SPAGHETTI & EYEBALLS
1 pound ground beef
1 jar (6 oz) of pimento-stuffed olives
1/2 cup breadcrumbs
1 pound spaghetti
1 egg, lightly beaten
3 cups of your favorite spaghetti sauce
1 clove garlic, minced
Parmesan cheese, grated (optional)
Preheat oven to 400°. Coat a baking sheet with oil. With your hands, mix the beef, breadcrumbs, egg, garlic, salt and pepper in large bowl until well blended. Shape into 1 1/2” balls, and insert one olive (pimento side “looking” out) into each ball. Place on the baking sheet three inches apart and bake for 15-20 minutes.
Bring a large pot of salted water to boil. Add the spaghetti to the water and cook according to directions on box. Drain the spaghetti in a colander over the sink.
Meanwhile, heat spaghetti sauce in pot over medium heat. Serve the sauce over spaghetti and place tow meatballs, eyes up, on each plate. Sprinkle with cheese if you’d like.
Spookily serves 4-6
All Saints Day