|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.
|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!
|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.
|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
|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.
|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.
|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.