Ebola Dinner Party

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If you’ve been watching the news lately then I know we’re thinking the same thing: Ebola has come to the United States and we’re all doomed.

The West African disease has crossed the Atlantic to Atlanta, Georgia where Dr. Kent Brantly and Nancy Writebol are currently under quarantine. We at Silver Spork hope that Emory University will be the perfect location for the discovery of an Ebola vaccine and aren’t terribly worried about the fall of Western culture (we’ve got a plan for that too).

In preparation for the announcement of a cure (or the end of times) we’ve prepared the Ebola Dinner Party, a tapas style dinner celebrating West African and Georgian cuisine. But unlike Ebola, we’d like you to pass the food with your hands. We aren’t Martha Stewart, but we’d still like you to keep bodily fluids off the table.

So swap the meal around. Try some of this, try some of that. Maybe have dessert first. Just make sure you remember the reason why you’re sharing this meal right now: you either don’t have Ebola or are about to get it.

Optional Rules: For every recipe that a person doesn’t try, they have to take off one piece of clothing (picked by the party). This is just to check for disease.

Gages

Gages
Gross looking vegetables that taste good.

Preparation
15 mins

Cook
5 mins

Eatable in
4 hrs 20 mins

Ingredients
1 tablespoon butter
1 eggplant, peeled and thinly sliced
1 fresh red chile pepper, seeded and chopped
4 tomatoes, sliced
1 red onion, sliced
¼ cup vinegar
3 tablespoons vegetable oil
¼ cup unsweetened flaked coconut
¼ cup unsalted dry-roasted peanuts

Directions

  1. Melt butter in a large skillet over medium heat. Fry the eggplant in the butter until lightly browned, stirring frequently. Remove from heat, and set aside to cool slightly.
  2. In a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. Mix together the vinegar and oil, pour over the vegetables, and toss gently to coat. Cover and chill for at least 3 hours, or overnight. Toss salad with coconut and peanuts just before serving.

Spork Recommends: Some of us prefer this room temperature because some of us have cold-sensitive teeth.

West African Ginger Beer
Ever hear of root beer? Ginger beer is its cooler, sexier cousin.

Ingredients
4 cups of water
70g ginger, peeled and washed
1/3 cup lemon juice
½ cup of sugar

Preparation of Ginger Juice

  1. Add the ginger, pineapple, and lemon juice in a food processor. Then add water and mix well until liquid is homogenous. If you’re a BAMF consider using a mortar and pestle.
  1. Filter the resulting mixture through a sieve to remove the juice.
  2. Add sugar to juice and mix.

Keep in refrigerator for 2 hours and serve cold with your meal.

Spork Recommends: Are there any kids around? Tell ‘em it’s beer and see how wild they get.

Georgia Tea Recipe
It’s just like Georgia. Alcoholic.

Ingredients
1oz vodka
1oz gin
1oz light rum
1oz peach schnapps
Fill with pineapple juice

Spork Recommends: A standard American shot glass generally holds 1 ½ oz of liquid.

South Georgia Biscuits
I’d butter these biscuits all night long.

Georgia Biscuits

Preparation
10 mins

Cook
12 mins

Eatable in
22 mins

Ingredients
2 ½ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
½ cup shortening
1 cup whole milk

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. In a large bowl, stir together the flour, baking powder, and salt. Cut in the shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
  3. Flour your hands, and knead the dough lightly for 3 to 4 turns, adding just enough flour so that it doesn’t stick to your hands. Let the dough rest for a minute or two.
  4. With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don’t over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about ½ inch thickness.
  5. Bake for 11 or 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.

Spork Recommends: Why not try adding some Gages to your Georgia Biscuit?

Roasted Vidalia Onions
Onions on the grill? Hell yeah!

Roasted Vidalia Onion

Preparation
5mins

Cook
15 mins

Eatable in
20 mins

Ingredients
2 vidalia onions
2 tablespoons butter
2 cubes beef bouillon
2 dashes salt
2 dashes pepper
2 dashes ground paprika

Directions

  1. Preheat oven to 400 degrees F
  2. Feel and core onion, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
  3. Roast in preheated oven for 15 minutes.

Spork Recommends: Eat it with cheese. Come on. We’re American.

Shuku Shuku
Nigerian dessert. ‘Nuf said.

Preparation
SONY DSC20 mins

Cook
20 mins

Eatable in
35 mins

Ingredients
1 cup unsweetened flaked coconut
¼ cup castor sugar or superfine sugar
3 egg yolks
½ cup self-rising flour

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the coconut, sugar, and egg yolks to form a stiff dough. Squeeze into inch balls, and roll each ball in flour to coat. Place on a baking sheet, spacing about 2 inches apart,
  3. Bake for 20 minutes in the preheated oven, or until golden.

Spork Recommends: The faster you eat them, the less your friends get. Eat as quickly as you can.

Post by Ian Sims