Happy Halloween – Walking Dead – Delicious Bloody Corpse!
{Electric Pressure Cooker Recipe}

I know I have been seriously lacking in posts lately. And I’ll get to that later and explain why.  But TODAY’S post was by popular demand and it’s totally perfect for Halloween.  However, it’s not for the faint of heart or if you’re easily disgusted.  SO YOU ARE WARNED!!!

I didn’t expect to post this as a recipe so I didn’t take photos until afterwards and it was all photos taken with my cell phone.  I intend on making this again in a couple of weeks so I’ll take photos then and update the post.

I made this for my little THE WALKING DEAD Season 3 Premiere get-together.  I found the idea originally on pinterest and have since lost that link.  (I’ll try and dig it up later.)  But this recipe is also ghastly perfection for any Halloween party!!!  It is TO DIE for!!!

*This was Simon.  He had beautiful baby blue eyes and perfect straight teeth.  He also had a full head of curly blonde hair.  But alas, he became a victim of the Walkers and his death was not in vain.  He was able to feed about half a dozen crazy people with his delicious corpse!!!

So are you ready to make your own version of Bloody Simon?

INGREDIENTS:

For the Skull –
– 1 Plastic Fake Skull (I got mine at the 99 Cent Store)
– 1 Package of Proscuitto or Pancetta (aka the muscle fibers on face)

For the Ribcage –
– 2 Racks of Pork Ribs (Can be trimmed to adjust)

For the Organs, etc –
– 1 Red Bell Pepper (aka the heart)
– 1 Package of small hot dogs or sausages (aka the intestines)
– 6 Chicken Thighs or Breasts (aka misc organs such as the liver, kidneys and pancreas.)
– 2 Large Filets of Salmon (aka the lungs)

(You really can put anything within the rib cage cavity to represent any body part.)

For the Blood –
– Your favorite BBQ Sauce will be perfect.

This was cooked in stages and part of it was cooked in the oven towards the end.  You will need a large rectangular oven-save platter or foil pan to fit the “body” in.

We’re going to work on the chicken first.  Season the chicken with salt and pepper and marinade it in the BBQ sauce.  Pour half a cup of BBQ sauce into the inner cooking pot of your pressure cooker and dilute it with half a cup of water.  Mix well.  Add the chicken to the mix and close the lid to your pressure cooker.  Turn to lock it and set the pressure valve on the top to Airtight.
Program the pressure cooker to cook for only 10-minutes.

Mean while, you can prep the ribs.  Season them with salt and pepper and lather them with BBQ sauce.  Cover and set aside.

When the chicken is done, release the pressure by turning the pressure valve to Exhaust.  Using a pair of tongs, remove all the chicken and put them into the lower half of your platter or pan.  Pour more BBQ sauce over them.

Open the package of small hot dogs or sausages and pile them on top of the chicken.  Add a bit more sauce.  Cover and set aside.

The pressure cooker should still have a lot of remaining liquid inside the pot.  So using the same liquid, you can cook the ribs now.  Leave the ribs as two whole slab and put it into the pot in a wrapped C shape.  I was able to fit 2 slabs into my 8 quart machine with no problem.
Shut the lid and turn to lock it.  Adjust the pressure valve to Airtight.
Program the pressure cooker to cook for only 20-minutes.  You don’t want to cook the ribs completely otherwise they will start to fall off the bone when you try to remove them later.  You want to keep them whole as much as possible.

Mean while, you can work on the skull.  Make sure you wash the plastic skull really well and dry thoroughly.  You can dab a few drops of BBQ sauce on the skull to help with sticking if you have trouble with the prosciutto or pancetta.  Take strips of prosciutto and start wrapping it around the skull.  Tear or shred the pieces to make it look more authentic.  Make sure you don’t cover the eyes or the teeth completely.  Once it is to your satisfaction, you can wrap it with saran wrap and put it into the fridge temporarily.

Back to the platter or pan of chicken.  Add the salmon filets to the top half of the pan to represent the lungs.  I added a few pieces of mini sausages under the filets to prop them up a bit so they weren’t as flat looking.  Put the red bell pepper in the center between the salmon.  Add some BBQ sauce to them as well.

Preheat your oven to 375-degrees.

Now, back to the ribs.  When they are done cooking inside the pressure cooker.  Release all the pressure by adjusting the valve to Exhaust.  Unlock the lid and using a pair of tongs, CAREFULLY remove each slab and gently place them into your platter over the chicken and salmon and sausages.  I preferred to have the ends with the rib bones sticking out facing inwards.  If you need to trim off a few ribs to make it fit, go ahead.  Lather on more BBQ sauce and put the whole pan into the oven and cook for 20-minutes.  (Do NOT put the skull into the oven!)

Once the the ribs have a nice caramelized texture to it, and the bell pepper has roasted and softened.  You can remove the pan and check to make sure the salmon is cooked.  Just be careful lifting the ribs to check.

Unwrap the skull from the saran wrap and place it at the head of the platter.  Drizzle more sauce all over if desired to get the full bloody effect.

This looks seriously gruesome!  And the more I look at it, the more grossed out I get….but my friends and I ate up everything!!!  Finger licking good!  Yes, we are demented!

*Disclaimer:  I did not kill a real person!!!