Cookbook / Recipe Sharing thread

[AnimuGinger]

Have we had a steak recipe? I'm sure there's someone here that doesn't know how to cook steak.

Steak
1 steak
salt
pepper
1-2Tbsp Butter

Acquire cast iron skillet. Heat on high heat. It'll smoke more than a college student who just discovered weed.
Coat your steak in salt and pepper on both sides. Be generous.
Melt your butter in that skillet. Be sure to use butter. Butter is life, butter is love.
Carefully lower steak in. Sear that shit for 3ish minutes. Don't touch it until you flip it. Repeat on other side.
Throw into over under the broiler. 5 minutes a side.
Take out. Let rest.

If you can't eat your steak at this doneness, you can't eat steak.

 

[waffle]

Super tasty semi-mexican one dish dinner deal

Get a big baking dish (with a cover) and put a large can of green chilly enchilada sauce in it with about 2lbs of meat (I use venison because I'm poor but any meat should work). Add a can of rotell (with liquid) and two cups of dry white rice (I use short grain because I like it better, long grain should work fine too). let it all soak for several hours. If you want to use dried beans cook them separately and add right before you put it in the oven, if you used caned put them in now. Every couple hours move it around to ensure even marinading of the meat and that the rice all gets moistened.

Put it in the oven at 450 until you see signs that the liquid is boiling, once it hits that it should be done in 7-10 minutes depending on what kind of meat you used and how thick it was.

Scoop out and serve with shredded cheese and hot sauce/picante sauce/whatever you like with mexican stuff. I don't see any reason why it wouldn't work with red sauce but why wouldn't you want to be a member of the the green sauce master race?

 

[Handsome Pete]

Brownies You Wouldn't Be Embarrassed to Serve to Adults
Also they're technically gluten-free but that's not really the point.

3 oz. unsweetened chocolate (if you're feeling daring you can use a full 4 oz. bar, but this has never been attempted)
8 Tbsp. (1 stick) butter
1/2 cup sugar (if you use more you're a pussy)
2 eggs
1/2 cup almond flour (you can substitute regular flour here, but your brownies will be sub-optimal)
1/2 tsp vanilla
salt
1/2 - 3/4 cup dried cherries (optional, but dude, you're already hunting down fucking almond flour, you might as well go for it)

Spoiler: Actual recipe

1. Preheat oven to 325 F. Butter a 9x9 square pan, or line it with foil or parchment paper and butter that. If you have any doubts about your oven's ability to heat evenly, use a glass/Pyrex pan.

2. Melt butter and chocolate together in a small saucepan over low heat, stirring somewhere between frequently and constantly.

3. When fully melted, stir a few more times because it's fun, then pour into a large bowl. Stir in the sugar, then the eggs, 1 at a time.

4. Add the almond flour, the vanilla, and a pinch of salt, scrape down the sides of the bowl, and then fold in the cherries.

5. Pour/scrape the batter into the prepared pan and bake for 20 minutes. If they don't look quite done, try that toothpick thing, then put them back in for 2-4 more minutes if you have to.

Cut these tasty bastards while they're still warm. Serve to anyone whose orgasm-face you've always wanted to see.

 

[wet_butt]

Here's a "shit I found in my kitchen" pasta sauce recipe if you're a fag like me who doesn't like the store bought kind.

-28 oz can crushed tomatoes
-1/2 lb ground beef (leaner is better), or the full pound if you're ready to commit
-1 medium white onion
-like 6 cloves of garlic
-1 bunch flat leaf (Italian) parsley
-1 bunch fresh basil
-A generous amount of olive oil (I never measure this part, sorry)
-Salt and pepper to taste

Finely dice the onion and garlic, then sautee in the olive oil in a large skillet over medium heat until aromatic/the onion is translucent and the garlic is golden brown. Add ground beef to the pan and brown, seasoning with salt and pepper as it cooks. After the beef is browned, add the full can of crushed tomatoes, stirring to combine mixture evenly. Simmer for a minute or two, then dice and add the herbs. Keep the heat medium/medium high until you get a low boil rolling, and reduce to low to let it simmer for at least 15 minutes, or longer if you're feeling up to it. Add any extra salt/pepper here if it's not quite to taste yet.

I usually make this for ziti, but it's not half bad over regular pasta either. Would probably be good with some oregano, thyme, etc but I just never have any on me so I couldn't tell ya.

 

[AnOminous]

Have we had a steak recipe? I'm sure there's someone here that doesn't know how to cook steak.

You may think you know how to cook a steak, but Gordon Ramsay tells you how to do it in less than 3 minutes.

It's seriously worth a watch.

 

[VLAD]

Dad's World Famous Three-Day Tomato Sauce

Courtesy of my actual irl for-real dad.

• 1 large can diced tomatoes (26oz, I think)
• 1 small can tomato paste (6oz)
• 1 med/large onion, chopped
• 2-3 cloves garlic, chopped
• 1 large green pepper, chopped
• 1 lb ground beef (or half sausage half beef, 1 lb total)
• 2 tbs olive oil

spices to taste: basil, cinnamon, pepper, oregano.

1. Heat oil in a heavy pot, add onions & garlic. Sautee until soft & translucent.
2. Add pepper, sautee to soften.
3. Add the ground beef, brown it.
4. Add basil (2tsp?), dash of cinnamon, two dashes pepper, oregano if you like it. Let this simmer for a few more minutes.
5. Maybe a tablespoon of sugar, and a 1/4-1/2 cup of red wine if you have it. Let it go for a few more minutes.
6. Add the diced tomato and tomato paste. Stir it up. Let it simmer for a couple of hours; stir occasionally. Add tomato sauce or 1/2 cup of water if it gets too thick.
7. Then let it cook down to the consistency that you like it at. Adjust the seasonings. Serve with pasta.

DAY TWO: Chili. Add a can or two of tomato sauce (14oz?), a tablespoon of cumin, a tablespoon of chili powder, and a can or two of pinto beans. Add more liquid or let it cook down until you like the looks of it. Adjust the seasonings.

DAY THREE: Tacos. Roll it up into tortillas with cheese and rice, or eat it w/crispy taco shells.

Nathan's Sweet & Spicy Hot Dogs

Not endorsed by Nathan's Famous, Inc., but an amazing creation of my friend Nathan.

• Hot dogs or sausages of your choice
• Bread or buns, preferably wheat
• Peach jam with jalapenos, or without jalapenos if you're a gigantic pussy
• Salsa con queso (spicy cheese dip)
• Dill pickle spears
• Diced onions (optional)

1. Cook the franks, preferably on a grill/skillet or in an oven or microwave. Boiling would also work.
2. While doing that, cut the pickle spears in half lengthwise, dice the onions, and toast the buns/bread.
3. Take the cooked franks, put a lengthwise slit into each of them, and insert the pickle spear-halves.
4. Place pickle-laden franks into buns/bread. Slather with peach jalapeno jam and salsa con queso. Sprinkle with diced onions, if desired.
5. Don't eat more than two of these at a time, especially since they already sound like something a pregnant woman would request. They're quite tasty, though.

 

[Francis E. Dec Esc.]

Stuffed Jalapenos

5-6 jalapenos (look for straight ones)
1 package of cream cheese
1/4 cup of shredded cheddar cheese
3 strips of bacon

1. Preheat oven to 400 degrees.
2. Cook the bacon until it's not floppy, but not crispy. I just give it three minutes in the microwave.
3. Soften the cream cheese until it's gloopy enough to be stirred; you can either leave it out for a while or microwave it for 30 seconds at a time, stir, microwave, stir, etc.
4. Chop the bacon and fold it and the shredded cheese into the cream cheese.
5. Slice the jalapenos in half lengthwise and dig out all the seeds and white membranes. Be sure to wear gloves.
6. Fill the jalapeno halves with the cream cheese mixture.
7. Cook in a pie pan at 400 degrees for 20 minutes, or until the jalapenos are al dente.

 

[AnimuGinger]

Any dumbass can make fried rice. But let's make it zesty.

Ried Rife
1 cup uncooked rice
2 carrots, large
1 white onion, medium or large
2/3 cup frozen peas
soy sauce
1 clove garlic
2 eggs
1 chili pepper, dried or fresh
1 flat IPA (or not flat IPA. idgaf)
Oil of some kind, ideally not motor
Meat (optional)

Cook that rice the day before. Optionally, add a little soy or hot sauce to the rice while it cooks. Shove that shit in the fridge overnight.
Next day, cut your onion and carrots up. I suggest a dice on the carrot and just a chop on the onion. Get the peas out. Cut up or crush your pepper. Prep your meat. Finely dice your garlic. Get all of your shit together. Throw the oil in a pan or a wok on high heat.
Once that shit starts smoking, throw those carrots and garlic on. Sautee(fuck accents) that shit a little, then throw your onions, pepper, and peas on. Cook that shit some more.
Crack your eggs into the center. A little more oil may be good. Get a nice scramble going on them. Add a little soy if you want. And now you add your beer. Beer makes shit taste good.
Once your eggs are cooked, add your rice. Add some more soy and/or beer. Cook until your rice is hot.
(You throw the meat in at some point, either to reheat or cook. idgaf. I don't use meat in mine past the egg)
Eat. Eat your greasy, disgusting ried rife. And wonder how your life went downhill so quickly.
(Use too much soy and you'll die from salt poisoning. Don't do that.)

 

[Goofy Logic]

Bachelor Pizza

1. Combine 1 cup of flour with 1 pack of quick rise yeast, 1.5tsp of sugar, 2/3 cup of warm water, 2tbsp of oil and a sprinkle of salt. (Optional: Mix some spaghetti seasoning into the dough for a little extra spice.) Mix the ingredients together, then stir in more flour until it can be cleanly removed from bowl. Knead in more flour until you have a bread dough. Roll flat and place on warm, oiled pan.
2. Take some canned tomato sauce and mix in some spaghetti seasoning. (Premade pasta sauce like Ragu can be used instead.) Spread this thinly over the dough.
3. You are ready for toppings! I usually go with pepparoni, diced bell pepper, thinly sliced onion, and a mushroom. Just remember that it does not take much to cover a pizza! Too many toppings will tend to make the dough underneath soggy.
4. Cover with cheese and throw it in the oven at 350F for 15-20 minutes. Pizza is ready when the dough is starting to brown.

 

[VLAD]

Calling this a "recipe" is a bit of a stretch, but it's been a favorite of mine for years.

Lemon Honey Ginger Coffee

1. Brew a cup of coffee.
2. Mix in some powdered lemon honey ginger tea mix. Pocas is where it's at. I can get two boxes of twenty packs each for five bucks at my local Asian supermarket. You can probably substitute powdered ginger, some honey, and squeeze in a lemon slice if you're too hardcore for premade tea mix or can't find Pocas for cheap in your area.

This shit's so good. It makes your morning coffee taste a lot more interesting, and the ginger helps counteract a lot of the queasiness you get from drinking coffee on an empty stomach - or drinking coffee at all, if you're a wuss like me.

 

[AnOminous]

Hot Bacon Dressing

8 slices bacon
1 1/2 cups sugar
3 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup water
1/2 cup vinegar

Fry bacon, drain and let cool, crumble into saucepan. Mix the solid ingredients, then slowly mix in the water and vinegar. Pour over the bacon, heat over medium while constantly stirring until it thickens.

Pour over spinach salad or whatever. Serves 4. Probably.

Your body will be in a battle over whether to die of diabetes or a heart attack first. You can substitute lemon juice for some of the water or vinegar. This won't make it any better for you, though.

 

[The Knife's Husbando]

Pork Backrib Confit with Bourbon Sugar Glaze

Mise en Place:

1. One full 2.5-3 Lb. slab of babyback ribs, trimmed free of all ventral membrane.
2. Three Lb. of salted butter. I'm not kidding, you read that correctly.
3. One whole head of garlic- smashed, peeled, and roughly diced.
4. One tablespoon liquid smoke, preferably homemade. Also not kidding. The homemade stuff blows the store-bought crap out of the water.

Fast forward to the 9:07 mark for instructions.
5. One cup of bacon drippings. Easily obtained from frying up two pounds of bacon.
6. Bourbon sugar glaze, see below.

Procedure:

1. Take a stainless steel steamer basket & put into the bottom of your crock pot. Then take your slab of babyback ribs & divide them more-or-less evenly in half & place them in the bottom of your crock pot on top of the basket. Plop all the butter into a 4-quart saucepan & slowly melt it down. After it's all liquid-y, add in the bacon drippings, liquid smoke & garlic. Stir as needed.

2. Pour the butter mixture into the crock pot, making sure the ribs are fully submerged in the liquid butter. Turn the crock pot onto "low" and let the ribs braise for eight hours. After they're done, use the steamer basket to hoist them out & let them drain until they're more-or-less dry. Then pre-heat your oven to broil & make your glaze.

Bourbon Sugar Glaze:
1. One cup dark brown sugar, packed tight
2. One cup top shelf bourbon. I like Bulleit or Tin Cup.
3. One teaspoon freshly ground ginger
4. A pinch sea salt
5. One half teaspoon powdered cayenne pepper, or to taste.

Mix all of the above together into a saucepan and bring to a boil, drop the heat to medium & reduce it to half volume. Done.

After your glaze is done, brush it all over the ribs, then pop them under the broiler & set your timer for 6 minutes. Every two minutes, brush some more glaze on the ribs. After they're done, rest them for five minutes under foil.

Serves two.

 

[VLAD]

VIKING BREAD

Reconstructed from archaeological samples dated from the Viking Age found in Birka, Sweden. I found this recipe in a museum exhibit. It's not bad.

• 150 grams / 1/4 cup barley flour
• 50 grams / 3 tbsp. wholemeal flour
• 2 tsp crushed flax seeds
• 100 mL / 1/2 cup water
• 2 tsp lard or butter
• pinch of salt

1. Work all the ingredients together into a dough. Knead. Add flour or water if the dough is too hard.
2. Let it rest cold for at least an hour, preferably longer.
3. Shape the dough into flat cakes about 1/2 cm / 1/4 inch thick.
4. Bake in a dry cast-iron pan over medium heat, a few minutes on each side; or in the oven at 150 C / 350 F for 10-13 minutes.

 

[Goofy Logic]

Bachelors Chunky Spaghetti Sauce
To preface, I like to buy large amounts of extra-lean hamburger, divide them into one pound lumps, and freeze them immediately. This makes preparing the following sauce simple and fast.

1. microwave a pound of hamburger until it is mostly defrosted (I have done it before without defrosting, it just takes longer). Place hamburger in pot with enough water to half-submerge the hamburger and a splash of oil. Set stove on high
2. While pot is heating up, chop up: 1 medium onion, 1 bell pepper, 2 Celery stalks, 2 mushrooms and dump into the water. Sprinkle in some spaghetti seasoning, pepper and Mrs Dash as well.
3. Stir the hamburger, breaking it up as it thaws, until the water evaporates and the meat n' veggies are well cooked.
4. Optional: a few splashes of Lea & Perrins Worcestershire sauce and a teaspoon of sugar at this point will give a sweet and sour taste to the sauce.
   
5. dump in a can of tomato sauce and stir thoroughly , then move it to a cooler element, cover, and let simmer on low while you prepare the spaghetti.

 

[seagull]

Family Macaroni and Cheese
Disclaimer 1: This is the first time I've ever written this recipe down, so apologies if the measurements are off. It's pretty flexible, so feel free to add more or less of any of the layered items. Also, add more shit if you want. Ham, bacon, whatever strikes your fancy. I've never tried it, but it sounds nice (and fattening).
Disclaimer 2: If you don't like onions and garlic, this recipe is not for you. Also, shame on you.

Ingredients
1 12 oz bag of pasta (I like either bow ties or rotini, but just get something cheap that you think would look cool in mac cheese)
~3 cups shredded cheese (doesn't matter what kind, I've done it with combinations of Colby Jack, Monterey Jack, and a mild cheddar)
1/2 large sweet onion
2 cloves garlic
1 cup milk
1 tbsp cornstarch

Steps

1. Preheat oven to 350 degrees (F)
   
2. Start the pasta cooking. Cook to your desired doneness, but keep in mind the pasta will continue to cook a little in the oven.
   
3. While pasta is cooking, grate cheese and set aside. Alternatively, get one of those big bags of shredded cheese from Costco.
4. Cut onions into bite-sized pieces.
5. Either dice or press garlic.
   
6. Drain and rinse pasta.
7. In a big casserole dish (with a lid), begin layering pasta, cheese, onions and garlic. Keep in mind that the cheese is going to melt, so you can make the pasta layers a couple inches thick.
8. When dish is nearly full, stop.
9. In a small saucepan, heat the milk and cornstarch together over medium heat. Stir constantly, because this shit will try to stick to the bottom if you don't. Note: You can substitute another white sauce recipe. This is just the one I use.
   
10. Lower heat when the sauce begins to bubble.
    
11. Continue stirring until the sauce thickens and well...is like sauce. Don't get too anxious about it though, because you don't want it too thick either.
    
12. Pour over your casserole. The sauce should fill in the gaps, and come up nearly to the top of the dish.
13. Put on the lid and stick it in the oven. I'd check it after 30 minutes, but I think it'll be done after 45. The top should just be beginning to turn golden, and all cheese should be melted.
14. Serve hot with salt and pepper.

 

[The Knife's Husbando]

Three Shepherds:

"Shepard's Pie" is a tried and true favorite. Everyone knows the classic Irish lamb, onion & potatoes version, but It's basically just a meat/veggie mixture topped with a starch and then baked. Here's some of my takes on it.

American:
1 lb. ground chuck
16 oz. can of cream of mushroom soup
One medium onion, diced
one 8 oz. can sliced mushrooms, drained
8 oz. Swiss cheese, shredded
20 oz. bag frozen Tater tots
1/2 cup milk.

Preheat your oven to 450 degrees F. Brown the ground beef & onions in a skillet on high heat. After it's about halfway done add the mushrooms & finish it up, then drain it in a colander. Wipe out the skillet with some paper towels, the add the milk & cream of mushroom soup. Whisk to combine, then drop the heat & add the onion/beef mixture & slowly bring to a boil. While that's perking, spray down a 8" x 8" x 2" glass or nonstick square pan with baking spray. Spatula out the beef mixture into it, evenly distribute the Swiss cheese over it, then "pave" the top with the Tater tots. Pop it in the oven for 20-25 minutes, until everything is golden brown & gooey.

Tex-Mex:
One medium onion, chopped
One 10 oz. can of chili with beans
One 10 oz. can of corned beef hash
One 8 oz. can of "Rotel" or your fave brand of chopped chili peppers n' tomatoes mix
One chopped pepper. Jalapeno, Habanero, whatever.
Two envelopes of quick cornbread mix. With butter, eggs, oil, etc to prepare it.
8 oz. Pepper jack cheese
8 oz. Sharp cheddar.

Preheat your oven to 450 deg. F. Mix everything but the cornbread ingredients & the cheeses in a skillet & bring to a boil. Stir frequently to most of the liquid is boiled away & set aside. Mix up your cornbread batter & spray a 4-quart cast iron dutch oven with baking spray. Then add half the chili/hash mix into it, the cheddar cheese, the other half of the chili/hash mix, then the pepper jack. being sure to try to get the layers as even as possible. After that's done, pour the cornbread batter on the top, give the dutch oven a bump or two to get out the air bubbles, lid up & bake for about 25-30 minutes. It's done when a toothpick inserted into the cornbread comes out clean.

Asian:
One pound fresh, (or preferably leftover) Chicken or beef Teriyaki
One 8 oz. can water chestnuts, NOT drained
One 8 oz. can bamboo shoots, NOT drained
One ounce good soy sauce
4 cups chicken stock
2 cups Vietnamese jasmine rice (I like the "Three Ladies" brand)
2 tablespoons butter
3 tablespoons Furikake- Japanese rice seasoning. My fave is Kimchi Furikake

Preheat your oven to broil. Mix the un-drained veggies, soy and Teriyaki together in a saucepan & slowly bring to a boil. While that's going, get your chicken stock & butter into another sauce pot and on to a galloping boil. Rinse the jasmine rice under cold running water until the draining water is clear, then dump it into the stock. After it's boiling again, drop the heat & simmer until the rice is done. By now most of the excess liquid should be boiled out of the veggie/meat/soy mix. Spray up a 8" x 8" x 2" glass or nonstick pan with baking spray, the spread the veggie/meat mix out evenly into it. When your rice is done, do your best to "float" it over the mixture with a spatula, and after smoothing it out, sprinkle it with the Furikake, and pop it under the broiler just until the very top of the rice is light brown. Aprox. 3-4 minutes.

All are good with Budweiser, Corona, or Sake. Depending on what part of the world you're in.

 

[AnOminous]

All are good with Budweiser, Corona, or Sake. Depending on what part of the world you're in.

Those all sound fucking marvelous and easy as hell to make.

Do you have a cassoulet au confit de canard?

One of those was the only thing I ever ate that was like a religious experience.

 

[The Knife's Husbando]

Those all sound fucking marvelous and easy as hell to make.

Do you have a cassoulet au confit de canard?

One of those was the only thing I ever ate that was like a religious experience.

Cassoulet au confit de canard.

I've wanted to put a cassoulet together for a while. I've got a 1970's french cookbook that has a recipe for one with duck, veal, and sausage. I may just give that a try.

Also Anominous, , if you like Confit de Canard, give Chinese Claypot rice a try. It's hunks of duck and veggies sealed in a pot with dry rice and a little broth, then baked for hours. The rice slowly hydrates from the moisture & soaks up the fat that renders out of the duck meat. Fucking. Magical.

 

[Yamyam]

spring is here and one of my favorite thing to drink in the spring is tea

so here some kick as ice tea recipes

Spoiler: lemon ginger ice tea

lemon ginger ice tea

what you need:
lemon green or white tea
mint abstract non imitation
ginger root
raw honey
(optional) lemonade(with little or no sugar)
(optional) ginger ail


boil water and pour about 3 to 4 packets of tea

let the tea sit how long you want (the longer the stronger)

When the tea is done sitting and cooled down pour it into the blender add:

a tea spoon of mint abstract
A small piece of ginger root with the skin peeled off( the size depend on how strong you want the ginger to be).
the amount of raw honey you want.
___
(optional)
while the tea is sitting use a blender to blend a cup of lemonaid and a half of can of ginger ail with the ingredients above then add the tea and blend.
___

when you are done blending,use a strainer to remove the remaining peices of ginger.

pour in a container and let it chill in the fridge.

Spoiler: passion fruit ice tea lemonaid

passion fruit ice tea lemonaid

what you need:

wild berry tea
passion fruit iced tea mixture by tazo
lemonaid with little to no sugar(Califia Farms Lemonade is the best )
raw honey

boil 3 to 4 packets of wild berry tea and let it sit (the longer the stronger)

when you are done add it to the blender with:

a cup and a half of lemonaid
a cup and a half of passion fruit tea mixture
and how much raw honey you want

mix together in the blender and let it chill the the refrigerator

Spoiler: Blueberry ice tea lemonaid

Blueberry ice tea lemonaid

what you need:

blueberries
blackberries
pom wonderful pomgrant blueberry juice
wild berry tea
passion fruit iced tea mixture by tazo
lemonaid with little to no sugar(Califia Farms Lemonade is the best )
raw honey

boil 3 to 4 packets of wild berry tea and let it sit (the longer the stronger)

While the tea is setting blend:
half a cup of blueberries and blackberries
a cup of pom wonderful juice
a cup of lemonaid
half a cup of passion fruit tea mixture
and how much raw honey you want

mix together in the blender till the berries are liquidated then add the tea and blend again

let it chill the the refrigerator

 

[glutenfreebooty]

Well, if any of you want to get drunk very efficiently, I sometimes make themed drinks for work, or just because.

Spoiler: The Glenn Danzig

1 shot Vodka
1 shot Rum
1 shot Tequila
1 shot gin
1/2 shot Triple Sec
1/2 shot cherry brandy
1/2 shot Sloe Gin
4 oz. coke
1/4 shot Hennessy
Pour vodka, gin, rum, tequila, Sloe Gin, cherry brandy and Triple Sec into glass full of ice. Add Coke, and add a float of Hennessy on top.

Spoiler: The "Fuck Me Running"

The "Fuck Me Running"
3 Ounce Jägermeister
1/2 Ounce Jack Daniels
1 Ounce Goldschläger
1/2 Ounce Jim Beam
1/2 Ounce Johnnie Walker
1 Ounce 151 (in its own shot glass)
1/2 Ounce Rumple Minze
1/2 Ounce Absolut
1/2 Ounce of any Pucker
1/2 Ounce Baileys
Shake until blended. Serve over ice.

Spoiler: BloodRayne Mary [aka. "All the Alcohol You Can Consume During the Course of a BloodRayne movie]

BloodRayne Mary [aka. "All the Alcohol You Can Consume During the Course of a BloodRayne movie]
6 oz. vodka
8 oz. tomato juice
6-10 dashes of Worcestershire sauce
2 oz. lemon juice
add Tabasco, and horseradish to taste
prepare body with 9-10 shots of dry vermouth and 9-12 shots of Kraken rum
shake ingredients in shaker
serve over ice
[optional: mix crushed iron pills, corn syrup and red food coloring and rim glass for that lifelike blood taste]