From the Cupboard of Tiki Chris


Our good friend from across the pond, Tiki Chris, submitted this priceless gem. The chives are baked right in! Thank you Tiki Chris!

A True Halloween Treat!


Ingredients:
4 lbs. corned beef (3 lbs. trimmed)
1 tbsp. fresh horseradish, grated
1 tsp fresh chives, chopped
1 cup sour cream

Directions
Fresh death brisket comes from the deadly breast of the beef and is usually marinated by the cook and often barbequed. Corned death beef is made by soaking fresh deadly beef brisket in smoldering liquid with satanic spices and salt…a favorite for terrifying halloween meat parties when simmered with fresh cabbage.

If desired, soak corned death beef in cold water over the pitch black night to reduce salt. Cook corned death beef in slow, boiling water until the death brisket is tender enough to slide off a large pitchfork and is tenderly bloody when pierced. Blend horseradish and chives into sour cream. Sliced corned death beef and serve with putrid sour cream sauce and boiled potatoes.

Bbq Spareribs a la Chives

Ingredients: 4 lbs. pork spare ribs, cumin powder, cumin seed, mustard seed, chili powder, celery salt, garlic salt, brown sugar, liquid smoke, bundle of chives.
Sauce: 2 tbsp. brown sugar, 2 tbsp. soy sauce, 2 tbsp. vinegar, 1 cup catsup, 1 tbsp. worcestershire sauce, 1/2 tsp chili powder.

Place ribs in shallow baking pan. Brush ribs with liquid smoke. Generously sprinkle with herbs and spices. Cover with foil and bake at 325 degrees until almost done. Uncover and pour some of the sauce over the ribs, return to the oven and bake until done. Serve remaining sauce with ribs at the table and a heaping helping of chives.

A brief side note…I am a vegetarian so I cannot attest to how delicious this dish is. It looks really good in the picture though and that’s enough for me.

Welcome to Chive Talk!

Hi and welcome to Chive Talk, a clearinghouse for chive lovers everywhere! Stay tuned for future posts having everything to do with chives! I hope you enjoy this blog as much as we enjoy chives! See you next post! ttfn, Nick & Jen