Most every Sunday a few of us get together to watch the Walking Dead. As we are gearing up for the season finale of Walking Dead we’ll be sharing a few bit of our Watching Dead viewing party from earlier in this season.
We prepped and planned for this dinner pretty far in advance. The menu continued to grow to quite a feast and the theme was pretty simply, The Walking Dead. Some of the menu items were inspired by recipes (linked). We will share our version of most of these in the next few posts.
The Watching Dead Menu
- Look @ the Flowers Eyeballs
- Beth’s Brain Dip
- Bloody Mary’s Beeting Heart
- Terminus Special Ribs
- Dale’s Intestines
- Hershel’s Spaghetti Tuesdays (Meat & Beet options)
- Tyrese’s Bashed Potatoes
- Merle’s Corncake Fingers
- Glenn’s Asian Chicken Skewers
- Father Gabriel’s Missing Brussel Guts
- Rick’s “Stuff… and Thangs” Southern Punch
At the head of our party… har har har… we wrapped a skull with roast beef and filled it’s head with thin sliced ham. Since the skull was not food safe, we first wrapped the skull in saran wrap. The eyes are cocktail onions stuffed in the eye cavity. It was quite the scene when hands began picking the brain.
Our cocktail hour had a wonderful rustic cheese spread beautiful presented by our own Chef Adam. Beth’s Brain dip was inspired by a few recipes, but made vegetarian friendly. Everyone picked while filling out our Watching Dead wagering sheets.
Beth’s Brain Dip Recipe
- can condensed cream of mushroom soup
- 8 oz package cream cheese
- jar sun-dried tomatoes
- 1 packet unflavored gelatin, dissolved in 1/4 cup of warm water
- 1/2 cup mayonnaise
- tablespoon lemon juice
- Tabasco sauce
Use food processor to combine the first three ingredients. Heat blended ingredients in a small saucepan. Remove from heat, stir in dissolved gelatin, mayo, lemon juice and Tabasco. Brush brain mold with sun dried tomato, then pour the mixture carefully. Chill overnight. We served with crackers and veggies. It was quite delicious. Stay tuned for more!