Neil - Zach Neils the nightmare before dinner: recipes to die for: the Beetle House cookbook

THIS IS HALLOWEEN First off, thank you so much for buying this book. No matter who you are or where you are, you have made a difference in my life and made one of my dreams possible. Always believe in yourself and be positive. That is how this book became a reality. Once upon a time, I was a child from a tiny town, brought up with very humble means. Raised in a religious family that didnt allow the celebration of Halloween, I dreamed of that amazing day when people dress up, express themselves, and, of course, get tricked or treated! To me, the excitement, fright, and fun of Halloween was only a dream, as it was forbidden to me.

When I finally reached the age when I could make my own decision about celebrating Halloween, I exposed myself to movies, music, and other art that inspired me, changed my life, and, of course, made me want to open a place where Halloween was celebrated every day. That place now exists, and its called Beetle House. As a child, I loved to cook, and my love for food has never waned. During my years as a young musician, I cooked in restaurants to pay the bills when I wasnt on tour. I worked with my closest friends, favorite chefs, and mixologists to craft and create the dishes at my restaurants that not only pay tribute to autumn, my favorite time of year, but also conjure up visions of autumn in the Northeastern United States. The flavors remind me of the change in seasons, good times spent with loved ones, and feasting on stick-to-your-guts, hearty comfort foods.

The best part about this odyssey is that I became more interested in plant-based and healthy eating, and was able to craft a vegan alternative for almost every dish on the menu, as well as some perfectly delicious standalone vegan dishes. This book is the culmination of my passions. Enjoy this book, try every recipe, come visit me at one of the Beetle House locations, and most importantly, express yourself every day as if it were Halloween. Be your most authentic self, wear what you want, be who you wantevery day is Halloween!

Every chef or good cook knows how important it is to have a well-stocked kitchen! Here are a few essential tools and ingredients for creating your very own dark, evil, and downright frightful food and drink. TOOLS Blender or food processor Baking sheet Baking pan Cocktail shaker Frying pan Saut pan Whisk INGREDIENTS Apple cider vinegar Avocado oil Bell peppers Butter Cayenne pepper Cheddar cheese Corn grits Garlic paste Garlic powder Grapeseed/canola oil blend* Honey Lemon juice Olive oil Rosemary, fresh and dried Salt and pepper Smoked paprika Soy sauce Sriracha sauce Worcestershire sauce Yellow corn *If you can't find the store-bought version of this oil blend, mix equal parts of grapeseed oil and canola oil to make your own blend. For most recipes in this book I have included a vegan counterpart, so you can keep it dark and plant-based, too.

Believe me: Even if you dont have a Whole Foods, Trader Joes, or other artisanal grocery on your block, if you have an internet connection, you can veganize anything!

INGREDIENT	VEGAN SUBSTITUTE
Honey	Agave nectar
Sour cream	Tofutti Better Than Sour Cream
Cream cheese	Vegan cream cheese, such as Daiya, Tofutti, or Follow Your Heart
Mayonnaise	Vegan mayo, such as Follow Your Heart Vegenaise
Butter	Vegan butter, such as Earth Balance, or coconut oil
Cheese	Vegan blocks, slices, and shreds, such as Daiya or Follow Your Heart
Worcestershire sauce	Soy or teriyaki sauce
Chicken stock	Vegetable stock
Eggs	Follow Your Heart VeganEgg or mashed banana
Milk	Unsweetened almond or coconut milk
Whipped cream	So Delicious CocoWhip
Ground beef	Tempeh or meatless crumbles
Steak	Portobello or mixed mushrooms

PREP TIME: 5 MINUTES | COOK TIME: 710 MINUTES | YIELD: 4 CUPS (900 G) Love It Sauce is a play on a basic Alfredo sauce, and its very easy to make. Use it for a variety of dishes, including pasta, chicken, beans, and even risotto. I also frankenstein it up to be the main sauce for the . DEADLY INGREDIENTS 2 cups (475 ml) heavy whipping cream 1 teaspoon finely chopped fresh rosemary / teaspoon crushed garlic or garlic paste 1 teaspoon dried parsley 2 cups (200 g) finely grated Romano cheese, such as Locatelli 1 tablespoon cream cheese 1 tablespoon butter, softened (optional, see Tip) 1 tablespoon all-purpose flour (optional, see Tip) whole milk or cream (optional, see Tip) TO MAKE IT . Pour the cream into a medium saucepan. Add the rosemary, garlic, and parsley.

Reduce heat, continue to cook for 3 to 5 minutes, whisking constantly. Heat the mixture on medium until it starts to slowly boil. . Reduce the heat to lowmedium. While whisking constantly, gradually add the Romano cheese. . .

Add the cream cheese and whisk until blended. If needed, adjust the thickness of sauce (see Tip). . Once the sauce has achieved the desired consistency, remove it from the heat. Youre done! TIP If the sauce is too thin, mix together 1 tablespoon softened butter and 1 tablespoon flour to make a roux. Then briskly whisk the roux into the sauce until it thickens.

If your sauce is too thick, slowly whisk in a little bit (1 tablespoon at a time) of whole milk or more cream.

PREP TIME: 10 MINUTES | YIELD: 4 CUPS (900 G) As the name implies, this sauce is used on our famous dish at Beetle House, but this cream-based sriracha sauce is also perfect for dipping French fries and spreading on sandwiches, particularly chicken or burgers. Just like Edward, though, this sauce is too good to last in our world. Make a jar, and Edward Sauce will last for 3 to 4 weeks in the refrigerator. DEADLY INGREDIENTS 2 cups (460 g) sour cream 2 cups (450 g) mayonnaise 2 tablespoons sugar / tablespoon salt / tablespoon garlic powder 1 teaspoon smoked paprika 1 teaspoon black pepper 2 tablespoons lime juice / cup (60 ml) sriracha sauce 1 tablespoon chipotle-cinnamon spice rub, such as Lawrys TO MAKE IT . Place all the ingredients in a bowl and whisk the shit out of them.