October 12th, 2009

Todd and I all dressed up and ready for our guest

My love of Halloween goes back to my childhood on West 32nd Street.  Every Halloween night, my neighbors got together to have a bonfire. We roasted hot dogs and marsh mellows and always had Miss Doris’ shrimp dip!  We would trick or treat, eat, and play kick the can.  I have cherished memories with my childhood buddies Anita and Ginger.  My understanding is the old neighborhood still carries on this tradition.

Now that I am an adult and have a home of my own, Halloween continues to be a fun time of the year.  I just so happened to marry a Halloween FREAK (I mean that in a nice way) and our home is referred to by all as the “Halloween House.”  Todd and I play host to both an adult party and kid party the night of Trick or Treating.  And yes, you guessed it, there is always plenty of food to feed a crowd.

I positively, absolutely never have a Halloween party without paying homage to my roots.  Which means, I always serve hot dogs and chili.  If you really want to get into the “theme” of things and creep out your kids, I encourage you to have fun with my “Creepy Dogs” idea, it’s always a hit (and it taste pretty darn good too).  I will also show you an adapted slow cooker recipe from Mr. Tony’s famous “He-Man Chili” recipe.

Creepy Dogs

Ingredients needed are:

Hot dogs

Tony Chachere’s Creole Seasoning

Sliced dogs and Tony's ready to take a swim

Slice your hot dogs length-wise.  Place in simmering water seasoned with creole seasoning.  Simmer until dogs start to curl.

Adapted Tony’s He-Man Chili

A board full of simple goodness

1 lb. Tony Chachere’s Smoked Sausage (any variety)

2 lbs. lean ground beef

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 Jalapeno, diced

1 cup red wine

1 teaspoon dry mustard

2 tablespoons chili powder

1 (29 oz.) can tomato puree

Tony’s Chachere’s Spice-n-Herb Seasoning to taste

Chopped smoked sausage and brown in a large skillet.  Remove and drain.  Repeat for ground beef.  Combine all ingredients in slow cooker.  Cook on low for about 6 to 8 hours.  Skim any fat that rises to the top.

Presto magic the slow cooker did all the work!

Serve Creepy Dogs and Chili to your guest or family with all the trimmings for some creative fun with a classic!

What kid or adult would turn down this yummy classic!

Now, if I can only get Miss Doris to send me her shrimp dip recipe?…Hello, Miss Doris, are you there?

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Tags: Cajun, Halloween, parties

This entry was posted on Monday, October 12th, 2009 at 10:01 am and is filed under Quick and Easy Recipes, Seasonings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.