Slash & Dine: No False Metal! It’s ‘Trick or Treat’

Posted on June 13, 2011 by Deaditor 7 Comments

No false metal.

Trick or Treat, not to be confused with the 2007 Trick ‘R Treat (although that’s a great film too), is a hugely underrated flick. Remember Skippy from Family Ties? Well, he plays an entirely different role in this as our main metal head, Eddie “Ragman”, spending his teenage days blasting heavy metal music from the rock warrior, Sammi Curr. When Sammi dies, Eddie is devastated, but his local DJ friend (played by Gene Simmons) lets him borrow the only item remaining from his rock legacy, an unheard demo. When played backwards, the satanic spirit of Sammi speaks to Ragman to carry out his evil plans. It starts out innocently enough by seeking revenge on his high school bullies, but quickly gets out of control when murder becomes involved. Ragman must fight back against the devil-worshipping rocker before everyone gets killed. Trick or Treat is one of those rare films you can watch over and over for the nostalgia of being an outsider and turning to music. Not only does this movie completely rule, but the acting is stellar, the soundtrack is rad, the Ozzy Ozborne cameo as a reverend is hysterical and it’s worth the DVD price alone to see the old posters from the likes of Judas Priest, Anthrax and Twisted Sister on Ragman’s bedroom walls.

Typically, this would be when we give you our own tried and tested recipes, but we’ve got something awesome for you this time around! The chef and author from one of our favorite cookbooks, Hellbent for Cooking, was kind enough to let us share two recipes from her book. These recipes and many others were all submitted to her from metal bands across the world. How cool is that?!

Sausage Meat Pie
by Phil Denton of ELIXIR

Preparation: 20 mins
Cooking: 1 hr 15 mins
Portions: 5 band members and a roadie or two

1 lb sausage meat
1 medium onion, chopped
1 can chopped tomatoes
1 lb pack puff pastry
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp sugar
salt and pepper

1. Melt butter and oil in a large saucepan, and gently fry onions for 5 minutes. Remove and set aside. Cook sausage meat in same saucepan, stirring frequently, breaking up pieces, for approximately 5 minutes. Add onions to sausage meat, plus tomatoes with juice, sugar, and salt and pepper.

2. Stir, bring to boil, put lid on, and turn down to a simmer. Cook for about 10 minutes, stirring now and then. Meanwhile, remove puff pastry from packet and cut in half along shortest width.

3. Roll out one piece of pastry until it fits the baking sheet. Lay it on tray and, when cooked, add sausage-meat mixture using a slotted spoon – as you don’t need much juice – and spread over pastry, leaving about a 1″ gap around the edges. Wet edges with water.

4.Roll out second piece of pastry – slightly larger than the first – and fold over so the two long edges meet. Make long slits along the folded edge, leaving just under 2″ uncut.

5. Open out and place on top of other pastry sheet and sausage-meat mixture. Press edges down, then trim any excess pastry so it fits neatly inside baking sheet.

6. Score edges (i.e., make lots of horizontal cuts around the two edges of the pastry sides), brush top with milk, and place in oven for about 20 to 25 minutes on 400 degrees until golden brown.

Serve with creamy mashed potatoes and baked beans.

* We added some frozen veggies to our sausage mix and baked our meat pies in individual pans for the same length of time and they turned out perfect.

Pizza Cake (A Dangerous Eating)
by Reuben Storey of FUNEROT

Preparation: 10 mins
Cooking: 45 mins
Portions: 4 lunatics

4 frozen party pizzas
3 cups mozzarella, grated
1 lb pork sausage, minced
1 small can tomato paste

1. Preheat your oven to 450 degrees. Unwrap party pizzas and place each on a cookie sheet. Cook each of them halfway.

2. Brown the sausage. Drain fat and gradually mix in spoonfuls of tomato paste. Be cautious of how much you add, as too much will result in, heh, runny gravy.

3. Set the first pie on a cookie sheet and apply a healthy layer of gravy. Lay the next pizza on top. Repeat until all four pizzas are stacked with layers of gravy in between. The pizza is the “cake” and the sausage is the “frosting.”

4. Pack the grated mozzarella on all sides and top of the cake. Don’t be afraid to get your hands dirty on this step. Make sure it sticks.

5. Bake an additional 15 to 25 minutes or until the cheese is golden brown. Refrigerate 5 minutes, and then slice into quarters and serve.

When you’re done wiping the drool from your mouth after looking at those amazing dishes, be sure to pick up a copy of Hellbent For Cooking and try out the other delicious recipes inside. And don’t forget to like us on Facebook, and follow us on Twitter @SlashAndDine to talk metal & horror.

Rock’s chosen warriors,
Nicole & Megan

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