The Shining: Halloween Movie Menu

The Shining has to be, without a doubt my favorite horror movie. I’ve found that either you love it, or hate it. I am a big fan of Stanley Kubrick, and always have been. He is an incredible director and he really made this movie something special.

When I talk to people about The Shining, there’s always a debate about what it means, or what it’s really all about. But, I think that’s the whole point. You’re left to use your brain and wonder. Every time I watch the movie, I come up with a new scenario, because I pick up on new things, or something strikes me a certain way. That’s what makes it a good movie, in my opinion. I’ve watched it hundreds of times, and my thoughts are always a little different.

If you love this movie, than you’ll love this menu. If you hate it, then, sorry! If you’ve never SEEN it, well, then you must give it a try! Even if you end up hating it, it will definitely make you think!

This is a 3 course menu to enjoy while watching the film. I LOVE making up fun menu themes. It makes it more exciting to watch the movie, but then again maybe that’s just because I’m obsessed with food.

Firstly, we need a beverage.

DSCN6883 Red Rum Punch

What You’ll Need Per Drink:

+ 1 cup cherry or cranberry juice

+ 1/4-1/2 cup seltzer (you can use plain, flavored, or even soda if you prefer)

+ 1 teaspoon simple syrup (if not using soda)

+ 1 shot rum

+Cherries, for garnish

Combine all in a glass with ice, stir and serve. You can also make a big batch in a punch bowl.

For Our Main Course…

DSCN6920

Torrance Family Chili

You can use any recipe for this, as well as whatever kind of meat or beans you’d like to substitute. Here is a basic recipe (that happens to be Johnny Cash’s)

Serves 10-12

+ 2 pounds ground venison (if available) or ground beef (chuck or sirloin)
+ 1 pound venison steaks (if available) or beef steaks, such as sirloin, or a rump roast
+ 2 large sweet onions
+ Three 16-ounce cans whole tomatoes
+ 2 large green bell peppers
+ 1 large red bell pepper
+ 5 jalapeno peppers diced (optional)
+ 1 habanero pepper (optional)
+ Salt and black pepper
+ 1/2 cup chili powder
+ 1/3 cup cumin
+ 1 tablespoon sage
+ 1 1/2 teaspoons oregano
+ 1 tablespoon cayenne pepper
+ Two 15-ounce cans black beans
+ Two 15-ounce cans pinto beans
+ Two 15-ounce cans kidney beans
+ One 15-ounce can chili beans
+ One 12-ounce bottle beer
+ 1/4 cup sugar

Chop the steak into relatively large pieces, but not too big. Chop the onion finely. Separate the garlic cloves and peel and chop them, too. This is to your taste. You may choose not to use as much garlic as suggested.In a large pot, heat the oil over medium-high heat. Brown the steak in the oil in batches, draining off some of the fat if necessary. Remove from the heat and set aside. In a separate skillet brown the ground meat over medium-high heat. Drain off the fat and set aside.   With the oil remaining in the pot, brown half the onions and garlic over medium heat until they are caramelized. Now add the well-drained ground beef and steak. Stir and heat it all up. Add the cans of tomatoes, the bell peppers, hot peppers, if using, and the remainder of the onions and garlic. Heat to a brisk simmer, stirring often.

  Now it’s time for the spices. Dad would normally put in the chili packets, followed by the salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. This is the time to begin tasting your chili. Once it is to your liking, drain the cans of beans and add to the mixture. Now taste again, as you will likely want to add some more spices because the beans mellow their flavor. Once the chili tastes right, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally. Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet. Simmer, covered, for at least another 30 minutes, making sure to stir so it does not burn.

And Finally, for Dessert…..

DSCN6936

If you’ve seen the movie, you will remember the famous scene where Hallorann talks to Danny about The Shining while they eat chocolate ice cream.

Chocolate Ice Cream by Alton Brown

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

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