Insidious: Chapter 3
Posted on June 14, 2015
I like scary movies that make me jump out of my seat, sit nervously peeking through my fingers and make me belt out a scream that can shatter glass. Insidious: Chapter 3 was just that movie. Plenty of scary ghosts popping out unexpectedly, and tense moments with characters nosing around in places no normal person would. This movie was suspenseful, creepy and a lot of fun.
Insidious: Chapter 3 food pairing recipes include:
- Ghost Pepper Chili Chicken Wings. These wings are tangy with a nice balance of heat.
- Beef Jerky for the non-vegetarians out there.
- Devil’s Food Cupcakes with Nutella Buttercream
- Liquefied Ghost Cocktails to soothe your throat after all the screaming.
The newest chapter in the terrifying horror series is written and directed by franchise co-creator Leigh Whannell. This chilling prequel, set before the haunting of the Lambert family, reveals how gifted psychic Elise Rainier (Lin Shaye) reluctantly agrees to use her ability to contact the dead in order to help a teenage girl (Stefanie Scott) who has been targeted by a dangerous supernatural entity.” by Derek Anderson – DailyDead.com
Ghost Pepper Chili Chicken Wings
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 4 dozen chicken wings
- 3 Tbsps. Light Brown Sugar
- 6 Tbsp Butter
- 1/2 Cup Ketchup
- 1/2 teaspoon Ghost Pepper Powder (also known as Bhut Jolokia pepper)
- Pinch of salt
- 1 Cup Peach Preserves
- Salt to taste
- 1/4 Cup Bourbon
- 4 dozen fried or grilled chicken wings
Slowly boil all ingredients EXCEPT for Bourbon and chicken over medium to low heat until dissolved and well mixed, about 10 minutes, stirring constantly.
Add Bourbon and reduce heat to low. Allow to simmer around an hour or longer to thicken. If a thicker sauce is desired, add corn starch as needed, being sure to combine thoroughly.
Apply sauce to fried or grilled wings. Unused sauce can be kept refrigerated for 2 weeks.
Do not handle Bhut Jolokia with bare hands, allow it to get in your eyes or come in contact with your skin. It is VERY hot. Wear gloves when handling.
Read more at doughmesstic.com
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
- 3-4lbs of lean beef. Eye of round, bottom round, or sirloin work well.
- 1 cup of Worcestershire
- 1 cup of Soy Sauce
- ½ cup of water
- 2 TBS of brown sugar
- 1 TBS of onion powder
- 1 TBS of garlic powder
- 1 TBS of black pepper
- 1 tsp of Tabasco
- ¼ tsp of cayenne
- ¼ tsp of chipotle (optional)
- 1 tsp of crushed red pepper flakes (optional)
- 1 TBS of liquid smoke (optional)
- Trim all exterior fat and connective tissue from meat
- Cut meat across the grain in 3/16th of an inch slices (a deli slicer makes quick work of this)
- Combine all ingredients in a non reactive container and mix together until ingredients have dissolved.
- Marinate meat a minimum of 12 hours 24 is preferred.
- Place meat in dehydrator or smoker at 155-165 for 5-8 hours or until dried to your liking (some people may want a soft and chewy jerky, while others want it crispy)
Devil’s Food Cupcakes with Nutella Buttercream
- 101 g (1/2 cup plus 3 1/2 tablespoons) all-purpose flour
- 31 g (1/4 cup plus 2 tablespoons) Dutch-process cocoa powder
- 2.5 g (1/2 teaspoon) baking soda
- 0.5 g (1/8 teaspoon) baking powder
- 1 g (3/8 teaspoon) kosher salt
- 56 g (3 1/2 tablespoons) egg, at room temperature
- 126 g (1/2 cup plus 2 tablespoons) sugar
- 2 g (3/8 teaspoon) vanilla extract
- 86 g (1/2 cup plus 2 1/2 tablespoons) mayonnaise, at room temperature
- 105 g (1/4 cup plus 3 tablespoons) water, at room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 tablespoon milk (I used 1%)
- 1 1/4 cups confectioners’ sugar
Preheat oven to 325 F. Line a cupcake pan with paper liners.
Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the salt and whisk to incorporate. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla on medium-low speed for 1 minute, then increase the speed to medium and continue beating for 5 minutes, or until the batter is pale yellow in color and thick. Stop the mixer and scrape down the sides of the bowl, then beat for another 5 minutes on medium-high. The batter should be very thick, and when the whisk is lifted, the batter should ribbon from it and slowly dissolve into the batter in the bowl. Beat in the mayonnaise until combined. Remove the bowl from the mixer, and using a rubber spatula, alternately fold in the dry ingredients and water in two additions each (so dry, water, dry, water).
Divide the batter evenly among the liners, filling each about 2/3 full. Bake for about 18 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let the cupcakes cool for a few minutes, then remove them to the rack to cool completely.
To make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella on medium speed until well combined. Mix in the vanilla and milk. Add the confectioners’ sugar and beat on low speed until incorporated then increase the mixer to medium speed and beat until the frosting is smooth and fluffy. Transfer the frosting to a large pastry bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake.
Makes about 10 cupcakes
Read more at traceysculinaryadventures.com
Liquefied Ghost Cocktail
- 2 oz. vodka
- 1 oz. vanilla simple syrup
- 1 oz. cream
- 2 oz. soda
Mix vanilla simple syrup, cream, vodka and soda together in a cocktail shaker, then serve in a chilled martini glass.
Read more at hgtv.com.
Check out this Insidious: Chapter 3 motion poster.