Utterly Fresh Steamed Eyeballs
In order for this recipe to be really delicious it is imperative that you
have fresh eyeballs! Trust me ...they may be hard to come by! It is
also important as to who removes them because if not properly
removed they will have a bitter taste to them. The ultimate is if you
have a friend that is a pathologist, he really would get the eyeballs
removed correctly. In the case that you do not know a pathologist I
will give you some instruction on the procedure to do this.
It is very important to not attempt to remove the eyes from the top
of the head, its tempting because as you well know we have served
fresh brain and have that part of the head open at times. If you try to
remove the eyeballs from the top of the head after the brain has
been removed they will be no good because with excision of the
brain it would pull on the optic nerve which is attached to the back of
the eyeball and it would rupture the eye.
So its very important to follow these instructions precisely......
Know ahead of time that the same procedure is used whether you are
working on a corpse or a human that is actually going to still be breathing
after you take his eyeballs!
In the enucleation of the eyeball with a corpse...don't worry about
restraints...but if the person is alive it is recommended that you put them
under general anesthesia unless you don't like them! (Ouch). Prep the
area around the eye with batadie soap & paint solution. If these things are
not in your medicine cabinet use dishwashing liquid. Drape the victim so
you don't get blood all over your work area.
Next put in an eye speculum if not having one on hand get a large paper
clip. Straighten the paper clip, put a large bend in it so the 2 ends are
equal and roll the ends over to form a small loop. Next insert the loop
under each eyelid and spread the paper clip back open.
Next with a pair of forceps or you can use tweezers you would cut the 6
entrensic eye muscles. With a long pair of curved scissors you would
pass behind the eyeball, cut the optic nerve. Next take 4 suters and place
stiches in the sclra or white of the eye at the 10, 2 & 4 o'clock positions.
Using these 4 sutures you gently pull the eye from the socket.
In our photo we used a corpse that was on its way to the funeral hall so
we replaced the sockets with glass eyes as you can see. If you do not
add a set of glass eyeballs, control the bleeding and sew the eye shut!
|Now...if you are going to cook with these right away simply wash them
well in vinegar. Also you can remove the iris if you like. I did with mine.
If you are not cooking with them the same day as removal put them in a
jar of formaldehyde and be sure to rinse them well under water when
you get ready to cook them.
|Our photo here shows the victim with one eye removed and the glass
eyeball replacement in. Work was being done on the brain at the same time
as we were running late and our guests would be arriving soon!
|Here the bamboo basket is lined in tin foil to keep our goodies from sticking.
Here the meat mixture is formed into balls
|When using a bamboo basket you must have a pot that it can sit on top of. I filled this
pot 1/2 way with water and let it come to a full boil before setting my baskets on top.
Cook your 1st batch and when you get ready to put the 2nd batch on be sure you
have already added more water for what has boiled away and be sure to bring it back
to a full boil before setting the basket on top.
|Here is the finished product
|The eyeballs finished and plated for guest!
Pork Ball Dim Sum
1/2 lb. ground pork
1/4 lb. ground raw shrimp
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
3 tbsp. soy sauce
2 tbsp. oyster sauce
2 tbsp. sesame oil
2 tbsp. cornstarch
Mix the gound pork & chopped
up shrimp ( I just chopped my
shrimp good w/ a fork) and add
all the other ingredients. Mix the
ingredients into the meat mixture
Refrigerate the mixture for 10 minutes till it gets cool so it will be
easy to roll the meatballs. This meat mixture is a bit gooey so as
you roll pop the balls from hand to hand. Place the balls in the
bamboo basket making sure to leave room between them. Make
sure your tin foil is on the bottom of the basket or the eyeballs will
Set the bottom part of basket aside and fill the other level. When
finished put the basket on top of the pan, add on the next level and
put the top on on. Steam 10 to 15 minutes.
When finished remove the entire basket off the pan, plate up your
meatballs and serve w/ sauce. If you are making another batch of
meatballs I suggest using clean tin foil as the grease from the balls
gets the foil wet.
1st bottle from the left: Dark Soy Sauce, Sweet & Sour,
Vietnamese Dipping Sauce (delic w/ homemade eggrolls)
,Sesame Oil, Regular Soy Sauce, Oyster Sauce & Chinese
Cooking Wine (Rice Wine).
These are small red mexican peppers if you like some
heat in your foods and lastly Mango-Habernero sauce...
delic w/ meatballs, egg rolls and chicken wings.
I would just like to make a few notes here about asian cooking
ingredients and sauces. Everyone has a local asian grocery store
close to them, many of them are small stores but the folks inside
are very happy to assist you. You can go in looking for anything as
I do. My asian grocer is run by people from Cambodia and she
helps me all the time. The ingredients in the asian store are much
cheaper and much more delicious than the items you find in our
local grocery stores.
Stuffed Steamed Ear Skins
There is nothing as delicious as Stuffed Steamed Ear Skins,
your guests will simply adore them! The ear skins can be
purchased at any local Voo Doo store but I try to catch them
when they are in sale. Some say you can freeze the skins prior
to use but I actually believe buying fresh skins makes for the
Shumai - Chinese Dim Sum
1lb. ground pork
1/4lb. chopped raw shrimp
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. cornstarch
Won Ton Wrappers
Mix ground pork & shrimp.
Add in other ingredients &
incorporate well into wet mixture. Refrigerate for 10 minutes or so till mixture
is cold. Put 1 tsp. of filling into each wrapper and seal. Put finished dumplings
in a pan that is lined w/ a wet paper towel so they don't dry out. If you are
making a lot of these its wise to have a wet paper towel to cover the ones that
are finished and are sitting as you do the other ones.
Put dumplings into bamboo basket along w/ tin foil like in the above recipe.
Don't crowd. Steam 10 -15 minutes or more. Dumplings should not be gummy
they should be steamed and puffy so leave them in the basket till they look
that way. It is very important to have your water boiling hard before you put
the baskets on top of the pan.....otherwise your ears will not cook correctly
and will be raw inside.
Won Ton Wrappers can be found in your local grocery produce section do not
mix them up with egg roll wrappers, won tons are the small wrappers. The
package will tell you how to seal your dumplings or you can find many
sealing styles on you-tube videos.
As before, place all the dumplings into both baskets before placing on top of
the pan of boiling water. It is very important to make sure you have a rolling
boil when you start counting down how long your dumplings will be on top of
that pan. When finished, plate them up and serve w/ sauces. They are good
hot or at room temperature.
This recipe can be doubled or tripled with good results.
Ears are finished steaming.
Be careful when you pull these out of the basket by the tips of the
foil, the steaming temperature makes everything very very hot! Let
them cool a bit before removing off the foil.
Have your baskets filled with tin foil and ready to go.
|Here with irises removed the eyeballs are placed in the basket to be steamed.
|Here Barney the Bat puts on the finishing touches of seasoning!
Here are the Ear Skins being stuffed and ready to be steamed.
Serve with Dipping Sauce
Cream Cheese Rangoons
won ton wrappers
8 oz. Philly cream cheese
3 green onions thinly sliced
1 Tablespoon Siracha Sauce
1/2 cup water
2 teaspoons worcestershire
1 egg beaten
Mix cream cheese, onion, Siracha & Worcestershire
until all combined.
Beat egg, add water & beat some more. This is
the glue to seal the won tons.
Place a teaspoon or so for the filling in the middle
of the won ton & form into bundles. Used my
finger to spread the egg wash like around a frame.
Place them in a deep fryer or heat oil in a skillet on
medium low heat.....about 325 degrees. Fry on both
sides till golden then take out & place on paer towels
to drain. Serve with your choice of dipping sauces.
Stir Frying Worms
Crab Rangoon Dip
1 package 8 oz. Philly cream cheese
1/2 cup light sour cream
1 6 oz. can lump crab, drained
1 teaspoon honey
1 teaspoon soy sauce
1 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
24 won ton wrappers cut in strips
oil for frying
1. In a bowl mix all ingredients together for dip. Heat in a
400 degree oven for 10 minutes or put in a small crockpot
over low heat, 2 hours.
2. In a large pot, pour in 2 inches of oil. Heat over
medium high heat until about 375 degrees. Working in
small batches, place strips of won ton in the pot. Cook
about 1 minute, turn & cook for another minute or until
lightly golden brown.
3. Remove to wire rack to drain & cool before serving.
Mealworm Caramel Apples