Chris Simpler

Spinach and Artichoke Dip
Rating: Unrated
Chris Simpler's rating

I went to my personal recipe list, looking to upload recipes to share, and came across this one from Simmig. So much for uploading my own, but clearly the BEST version around. I won't even eat S&A dip in restaurants anymore, because I'm always disappointed!

Horseradish Dipping Sauce
Rating: Unrated
Chris Simpler's rating
Tzatziki Sauce (Yogurt and Cucumber Dip)
Rating: Unrated
Chris Simpler's rating

Good enough to eat by itself or with fresh pita. Absolutely amazing. Be sure to use the right yogurt and drain it correctly.

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Halloween Eye of Newt
Rating: Unrated
Chris Simpler's rating

Didn't follow the recipe exactly, so 5-stars for inspiration and for the collective advice in other reviews. My changes/notes: * I used green food coloring for the filling and it worked pretty well. I pretty much used my own deviled egg recipe (no relish, more mayo), and used the 'plastic bag' filling approach. * I made the red 'blood' from a little bit of mayo and red food coloring. It started more red (less pink), so I'll wait until I'm closer to presentation before adding, next year. * Started with sliced olives and didn't love the look. Moved to half olives for a rounder pupil.

Mummy Toes
Rating: Unrated
Chris Simpler's rating

Great party idea, and my bad for not following the recipe to get the nails to look quite right. I think adding something inside the wrap would make it better (maybe even something a little sweet?). Also, if I do this again, I'll add red food coloring to ketchup (make it really 'bloody') and drizzle more on the 'bandages'. Might even try to find a wrap that looks more 'bandage-y'.

Dead Man's Cheese Ball
Rating: Unrated
Chris Simpler's rating

Five stars for inspiration, even though I'm likely to change a few things if I make it again. First, I would definitely use the sharp cheddar (I used mild), and less horseradish. I left out the hot sauce, and would not include it, although I *would* put something in to enhance the flavor, especially if cutting back on the horseradish--maybe white pepper? As far as everything sticking together, mine worked just fine. Maybe the type of cheese or temperature has something to do with it; I think turning it into a dip is a good option if needed. Finally, I suggest putting half the sesame seeds in a bowl that's slightly larger than the ball of cheese and rolling it around in the bowl while sprinkling the rest over top. I used a plate kind-of in this fashion and they coated pretty well. If anyone has ideas for getting a more prominent 'port' flavor, that'd be great, too.

Papa Oriold's Spaetzle
Rating: Unrated
Chris Simpler's rating

This is exactly the taste I was looking for. Paired it with my Traditional Sauerbraten for a home run. If you don't have a press or ricer, the (traditional) way my Grandmother did it was to put the dough on a cutting board and then "slice" small pieces into the boiling water. It's hard to explain, but basically she would cut about a finger's size of dough and scrape it to the edge of the cutting board. Works great with this recipe!

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