Gory Gorilla Tonsils
Yield
10 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
brussels sprouts
|
*
|
| ¼ | teaspoon |
salt
|
|
| 4 | ounces |
american cheese
grated |
|
| 2 | tablespoons |
milk
|
|
| 10 | leaves |
iceberg lettuce
|
*
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
brussels sprouts
|
*
|
| 1.3 | ml |
salt
|
|
| 115.6 | ml/g |
american cheese
grated |
|
| 3E+1 | ml |
milk
|
|
| 1E+1 | leaves |
iceberg lettuce
|
*
|
| 1.3 | ml |
paprika
|
|
Directions
Wash the Brussels sprouts and remove any discolored leaves.
Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender.
Place the sprouts in a pot containing about 2 inches of water and sprinkle with the salt.
Cover the pot and cook over medium heat until boiling.
After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they're tender.
When you can easily pierce them through to their centers, remove the pot from the heat and carefully drain the sprouts in a colander.
Place the grated cheese in a small saucepan and add the milk.
Simmer over low heat, stirring continuously with a wooden spoon until the cheese melts.
Remove the saucepan from the heat as soon as the cheese melts.
Arrange a bed of washed lettuce leaves on a platter.
Place the gorilla tonsils in pairs, of course - on the leaves.
Drizzle the melted cheese (pus) over the tonsils.
Sprinkle with paprika (blood specks) and serve.
