Illustrations by Walt Taylor
As anyone who’s ever had the misfortune of encountering a zombie knows, their craving for human flesh is insatiable! So we had to do it… we had to make a sequel to our Zombie Cuisine article. We even brought a human cocktail into the mix for this one- cause something has to help wash down all the cartilage and human flesh. This time Baker Stella Pomianek of Ghent’s Cafe Stella, Chef David Hannah of Ghent’s Press 626, and Bartender Mark David Beyer of Venture Kitchen & Bar in Hampton all chimed in with recipes! We hope you enjoy PART 2!… all illustrated by the rather awesome Walt Taylor!
TIT TART WITH LEMON FILLING (Stella Pomianek of Cafe Stella)
Ingredients:
Pie Dough for 1 Pie
Lemon Filling
1 cup sugar
1⁄4 cup cornstarch
1⁄8 teaspoon salt
6 large egg yolks
1 1⁄2 cups water
1 tablespoon lemon zest
1⁄2 cup lemon juice (fresh from 2 – 3 lemons)
2 tablespoons unsalted butter
Topping for Pie
40 Human Nipples
Instructions:
Coat your work surface with a little flour. Place dough on floured surface, roll into a 13-inch disk.
Place pie dough in 9 inch pie pan
Refrigerate crust until firm, about 30 minutes.
Blind bake the crust
Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan
Add egg yolks, then gradually whisk in 1 1/2 cups water
Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened
Remove from heat, whisk in zest, then juice, and finally butter.
Keep warm.
Pour warm lemon filling into pie crust.
Distribute nipples evenly over the top, starting along the edges and moving toward the center.
Bake at 350 degrees until golden brown, about 20 minutes.
Cool completely before serving
Slow Roasted Human Gluteus Sandwich (David “Regular Chef” Hannah/ Press 626)
“I’m a guy who loves a good sandwich. If I had to feed a zombie a dish with human parts it would be a slow roasted gluteus sandwich with red cabbage slaw, fried ears and brain jam.” -Hannah
For the gluteus:
One decently sized cheek
1 gallon chicken stock
5 garlic gloves
1 cup soy sauce
1 cup hot sauce
1/2 cup mirin
1/4 honey
Place all the ingredients in a baking dish and roast in oven at 300 degrees for about 4 hours or until fork tender. Once gluteus is cool shred it the same way you would pork barbecue.
For the fried ears:
2 human ears
2 cups chicken stock
1/2 cup hot sauce
1/4 cup brown sugar
Place all ingredients in a pot and bring to a boil and simmer for about 30 minutes until ears feel tender. Lay ears out to dry, once dry season with salt and pepper dredge in flour and fry until crispy.
For the brain jam:
4 cups brain chunks
1 cup sugar
1 cup brown sugar
2 cups apple cider vinegar
1/2 cup hot sauce
In a pot on medium heat sauté brain chunks until tender. Add the sugar, brown sugar, apple cider vinegar, and hot sauce bring to a boil and simmer until it becomes a jam like texture.
For the red cabbage slaw:
2 cups thinly sliced red cabbage
1 tablespoon chili paste
2 tablespoons sugar
1 cup rice wine vinegar
Combine all ingredients in mixing bowl
To assemble the sandwich get a potato bun (or whatever your favorite bread is) on the bottom bun place some of the shredded gluteus, top it with some of the red cabbage slaw, then with the fried ears, then the brain jam, then finally the top bun.
Corpse Reviver #666 (Mark David Beyer/ Venture Kitchen & Bar)
“A revitalizing martini style cocktail meant to reanimate the dead” -Beyer
2 oz Clarified Blood
7 Drops Clotted Blood
Kidney Stone Powdered Rim
Garnished With an Atrial vein
In a mixing glass add in the clarified blood and stir with ice until chilled. Strain and pour into a martini glass. Have the martini glass ready with the kidney stone powdered rim, then add 7 drops of clotted blood Twist and garnish with the Atrial vein
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