Gory Gorilla Tonsils
Submitted by jasoncates
Gory Gorilla Tonsils are Brussels sprouts drizzled with melted cheese “pus” and paprika “blood specks” for Halloween. A fun, gross-out way to get kids eating their veggies.
YIELD
10 servingsPREP
20 minCOOK
10 minREADY
30 minHalloween dinner just got weird in the best way. These “gorilla tonsils” are really just boiled Brussels sprouts drizzled with melted cheese sauce and dusted with paprika, but the presentation is what sells it.
Arranged in pairs on lettuce leaves (because gorillas have two tonsils, obviously), the cheese becomes “pus” and the paprika becomes “blood specks." Kids who normally shove sprouts to the side of their plate will actually fight over these when they’re disgusting enough.
The sprouts get an X cut into their bottoms before boiling, which helps them cook evenly all the way through. Eight to ten minutes in simmering water and they’re tender without going mushy.
Chef Tips
- Don’t overcook the sprouts. They should be fork-tender but still hold their shape. Mushy tonsils aren’t scary, they’re just sad.
- Melt the cheese over low heat and stir constantly. American cheese seizes up if you rush it with high heat.
- Serve immediately while the cheese is still gooey. Cold cheese sauce turns into a rubbery film and kills the gross-out effect.
Variations
- Use orange cheddar instead of American cheese for a more vivid, alarming pus color.
- Add a few drops of green food coloring to the cheese sauce for truly revolting results.
- Serve alongside other Halloween favorites like “witches’ fingers” breadsticks or “eyeball” deviled eggs for a full monster feast.
Ingredients
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.
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