Pirate Party Menu and Recipes
We’re going to have good pirate themes food for Spane’s Eighth Birthday Party on November 19, 2011. Just as I did for Spane’s seventh birthday, I have loaded up my Lotus Organizer and started my recipes and grocery list. I thought I would share the menu and recipes. Note that all of these recipes can be used for other occasions.
Pirate Party Menu
- Dead Men’s Fingers
- Dead Parrot Wings
- Pirate’s Balls
- Macaroni and Cheese
- Cucumber Boats flying the Jolly Roger
- Orange Banana ships
- Cannon Balls
- Jolly Roger Flag Cake
These Dead Men’s Fingers are a hit every time I make them. Sometimes, if I’m not careful, I don’t even get one because they get gobbled up so quickly.
Ye Ol’ Dead Man’s Fingers
- 2 packages least expensive hot dogs
- 1 package regular bacon
- 1 box brown sugar
- Slow Cooker
- Cut a bacon slice into thirds.
- Cut a hot dog into thirds.
- Wrap the hot dog piece with a bacon piece, and secure it with a toothpick.
- Plop it into the slow cooker.
- Do this with about 1/3 of the way, and then put a third of the box of brown sugar on top.
- Continue making dogs and covering for another third, and finally, the last third should be a layer of the rest of the brown sugar.
- Cook on high for about 6 hours, or until the bacon is cooked. Reduce to low, and unplug for guests.
Don't use Ball Park hot dogs or any other kind of hot dog that will expand while it's cooked. I get the least expensive hot dogs and bacon for this dish. It's the combination that is the star, not any individual ingredient.
Y’ar! Me Pirate Balls Have the Blood Sauce
- 1 lb ground pork
- 1/2 teaspoon garlic powder
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried cilantro
- 1 tablespoon dried red onions
- 1/2 teaspoon Chipotle powder
- 1/2 teaspoon nutmeg
- 1 teaspoon Saigon cinnamon
- 1/2 cup plain breadcrumbs
- 1 egg
- 1/4 cup ketchup
- 1 jar pineapple preserves
- 1/2 cup ketchup
- 1 tablespoon cider vinegar
- 1/2 cup mango juice
- Mix everything together. You may have to add more ketchup if it is too dry and will not easily form a ball.
- Have ready a sheet pan lined with parchment paper. Preheat the oven to 300. Have ready an instant-read thermometer. Also, have ready a small frying pan and a little oil.
- Heat the pan and put in a little oil. Put a small amount, about a half a teaspoon of the mixture into the pan and cook it. Taste it and see if you need to adjust the seasonings. When you are satisfied with the taste, continue.
- Using a small ice cream scoop, scoop out some of the mixture and form it into a ball. Put the ball on the prepared sheet pan. Continue doing this until all the mixture has been made into balls.
- Put the balls into the oven and cook until they have reached an internal temperature of 145. They should be slightly brown.
- Let them cool and store until ready to use, either in the refrigerator or the freezer.
- Combine all the ingredients together in a sauce pan. Bring to a simmer, stirring constantly and simmer until the sauce thickens.
- Add the meatballs and gently stir and let them heat up.
- Keep them in a warming tray or chafing dish for serving.
If you have allspice, you can add about a teaspoon of that as well. Ketchup's main flavoring is allspice, which is also the main flavoring for jerk seasoning as well.
Y’ar! Pass me Some Grog!
Pirates were famous for having their grog. If you are going to have an adult party, you can add rum to this punch.
- 1 can frozen fruit punch
- 1 liter club soda
- 1 teaspoon rum flavoring
- red food coloring
- In a large pitcher, combine all the ingredients and stir well. Serve immediately.
- Quick notes
- You can make this ahead and refrigerate it, but omit the ice. Add the ice at serving time, or in an ice bucket.
- For an adult treat, add a cup of good rum to the mixture.