The Federal's Cesar Zapata Shares the Creepiest Halloween Recipe Ever
The Federal Food Drink & Provision's chef Cesar Zapata is known for getting creative when it comes to recipes, so who better than him to ask for a creepy recipe that we can serve at our Halloween party this year.
Now all your ghosts and goblins are ready to snack!
We gave him three basic criteria: It had to look gross, it had to taste good, and it had to creep out our guests until they had that delicious first bite.
So here we have Zapata's so-called "Dracula's Dinner." It looks like guts, brains, and blood, but it's actually a deconstructed beef heart tartare with burnt carrots, roasted beets, and dehydrated black olives.
4 carrots, peeled and sliced 1/4" thick
2 tbsp olive oil
Salt and pepper to taste
1. In a bowl, toss the carrots with olive oil, salt, and pepper. Heat a large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook without turning until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes, adjusting the heat as necessary until they are crunchy on the outside and tender on the inside.
Bood and guts aka beets and beet juice
4 beets (peeled and ends cut off)
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1. Cut the beets in 1 1/2-inch chunks. Place them on a baking sheet and toss with the olive oil, salt, and pepper. Roast for 35 to 40 minutes at 400 degrees, turning once or twice with a spatula, until the beets are tender. Remove from the oven.
2. Place beets in a blender, add a little bit of water, and blend until pureed. Emulsify with olive oil. Add salt and pepper to taste.