Candy Coated Pear Skulls Recipes

CANDY COATED CHICKEN

Candy Coated Chicken image

Provided by Food Network

Time 1h55m

Yield 12 servings

Number Of Ingredients 14

Ingredients

3 cups pureed tomato
3 cups brown sugar
One 20-ounce can pineapple slices with juice
1 cup soy sauce
1/2 cup bourbon, preferably Wild Turkey
3 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 teaspoon onion powder, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon freshly ground white pepper
4 to 5 California yellow chiles
1 1/2 chickens, split into halves
Salt
Garlic powder, for sprinkling

Steps:

Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes.
Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour.
Preheat a charcoal grill to medium heat.
Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.

MUSHROOM SKULLS

Mushroom Skulls image

Provided by Food Network

Time 1h5m

Yield 24 skulls

Number Of Ingredients 2

Ingredients

24 white mushrooms with stems, 12 large and 12 medium
1/2 cup balsamic vinegar

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets. Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth. Place each mushroom upside-down (cap-side down) on the prepared baking sheet.
Bake 15 minutes for the medium mushrooms and 20 minutes for the large. Transfer to a paper towel-lined plate. Allow to sit and come to room temperature (the mushrooms will expel a lot of water at this point; use the paper towel to absorb the moisture).
Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half. Cool to room temperature and drizzle over top of the mushroom skulls before serving.

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