So probably too long ago (forgive me, folks, the Photobucket fail of 2017 put me 3-4 weeks behind schedule) Producer Nate Dufort contacted me about reviewing his improv-comedy/horror podcast My Neighbors are Dead. The podcast features characters from classic horror films like The Shining, Friday the 13th, The Omen, and The Ring, interviewed by Adam Peacock very much in the style of Hello from the Magic Tavern.
These aren’t the main characters, though, oh no. These are the characters from the sidelines you may not have heard of, but who were just as much affected by their films’ tragic events. Episodes include interviews with counselors from the Christian camp across the lake from Camp Crystal Lake, Hannibal Lector’s lonely/obsessive next-door nei
There isn’t an overreaching storyline like Hello from the Magic Tavern, but it works better that way as it allows you to skip around to episodes featuring films you have seen. My only criticism is that in earlier episodes I think that Adam could put a little more effort of keeping the guests on topic with questions referring to the events in the films referenced. Beyond that, the narrative presents a fun view on your favorite horror classics that will likely have you scaring bystanders on your morning commute with your maniacal laughter.
Click here to skip to the recipe for The Omen’s Deviled Egg Salad Sin-wiches.
The Omen = Cursed Catering?
So the episode I wanted to feature for this blog was Episode 8: The Omen. In this interview, we meet Gerald Dean (voiced by Actor and Author Alan Linic) of Dean’s Catering, the hapless chef who catered Damien Thorne’s hellish birthday party. He describes the event running like any other, serving up finger sandwiches and capresé bites, until the nanny hung herself.
“My first thought was: ‘Oh my God. We’re never getting hired again.’ My second thought was: ‘Oh my God, something was wrong with the finger sandwiches. Maybe she’s a vegetarian or allergic to nuts. Maybe she got food poisoning and went nuts'”
While The Omen (affiliate link) glosses over any kind of party food in the film, Dean brings up a good question. What if it really was the finger sandwiches? Did Dean accidentally summon Old Scratch with some from-scratch, gourmet cooking?
Deadly Singredients = Devilish Sin-wiches
To this, I added ingredients representative of the Seven Deadly Sins. I felt that eggs, being both symbolic and literal to sex and fertility, would be a good stand in for Lust. Mayonnaise, the standard binder for an egg salad, works for Gluttony as its very creation (eggs and oil) is incredibly indulgent. You could even say that Lust and Gluttony act as a gateway to the other five sins.
For Greed, I used red wine vinegar to represent the hoarding of wealth and luxury for fear of losing it. Red wine is delightful, but it is ultimately created to be shared and enjoyed. Hoarded away, like other pleasures, it becomes stinging and sour. I used Dijon mustard for Pride, as it is often lauded and marketed as being superior to other mustards when there are humbler, tastier ones that are more deserving. That’s right, Dijon, I’m Grey Poupon-ing on you, you overrated condiment! #FightMe
To represent Wrath, I brought on the smoke and fire with chipotle powder and hot Hungarian paprika. The amounts I used worked well for my less spice-tolerant friends to handle. Feel free to add more if you prefer your dishes more devilish.
It took me forever to think of something to represent sloth, and then I realized something. The capresé bite alone is the classic fancy cop-out appetizer of the culinary world. You put three things on a stick without cooking them and demand to be called original? Whoop-dee-doo! I’m looking at YOU, Gerald Dean of Dean’s Catering! For those unaware of what the heck I’m talking about, the capresé bite is a term for a cherry tomato, basil leaf, and mozzarella ball stuck onto a skewer. Look, I just gave you a free recipe right there. Anyway, for my take, I cut the tomatoes to look like they have devil horns.
So here it is, perdition on a plate: Deviled Egg Salad Sin-wiches. To enjoy The Omen-themed podcast episode that inspired this recipe (as well as other hilarious takes on popular horror movies) please check out the podcast My Neighbors are Dead on their website, iTunes, or wherever you happen to listen to podcasts.
Gerald Dean's Deviled Egg Salad Sin-wiches
- 10 eggs
- 2 green onions
- 1 tablespoon red wine vinegar
- 1/2 cup mayonnaise
- 1/2 teaspoon chipotle powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Hungarian paprika
- 10 slices rye bread
- 10 large basil leaves
- 10 cherry tomatoes
- 10 mini mozzarella balls
- Slice the green onions thinly. Place the white parts in a small dish and the green parts in a mixing bowl.
- Carefully place the eggs in the saucepan and cover with water. Bring the water to boil on the stovetop and remove from heat. Remove a tablespoon of the hot water and pour it, and the red wine vinegar into the dish with the white parts of the onion. Cover the pan and let sit 10 minutes.
- Drain the water from the pan, cover it again, and shake the pan to crack the shells. Pour in ice water and let sit until completely cooled.
- While the eggs cool, mix the mayo, mustard, paprika, and chipotle powder into the mixing bowl with the green sliced onion. Set aside.
- Peel and discard the shells from the eggs. Slice and dice the eggs finely, then stir them and the dish of marinated green onion into the large mixing bowl. Mix in salt to taste. Cover and chill in the refrigerator until ready to assemble the sandwiches.
- Make the capresé toothpicks by slicing a small section off the back of a cherry tomato. Cut the section so that it is a semi-circle or oval with devil horns. Make a slice about 1/4-1/2″ from the top and into the tomato towards the center at no further than a 45-degree angle. Stick the tomato section into that cut to give it horns. Push a toothpick into the tomato. Roll up a basil leaf and skewer it after tomato, and finish it with a mozzarella ball. Repeat until you have 10 bites.
- When ready to make and assemble the sandwiches bring the egg salad out of the fridge and stir to incorporate any separation. Lightly toast the bread slices if you wish. Make five large egg salad sandwiches. Slice off the crusts with a sharp knife and diagonally cut in half. Stick acapresé bite onto each sandwich and serve.