You love Los Angeles. You love movies. You love food. Every first Wednesday of the month, Food X Frame will discuss a movie that was shot or set in LA and provide a corresponding recipe. BYOB.
It’s that time of year again: time to half ass a costume together (one accessory does not equal a costume), get way too drunk (Jell-O shots weren’t even a good idea in college), and make questionable decisions (no one needs to see your rendition of “Single Ladies”—especially not the entire bar). Yes my friends, Halloween has arrived. It’s the one holiday that starts off all fun and games, and ends next to the toilet, somewhere near or around the vicinity of an empty bottle of malt liquor—if you are from my family, this may also be easily confused with Thanksgiving and/or Christmas.
I am a horror movie novice (pussy). When the Halloween season rolls around, I usually go with something PG, like Ghostbusters, Hocus Pocus, or just a bunch of Ghost Hunters episodes (Who you gunna call? Roto Rooters). This year I decided to step up my game: I sucked it up, put on my big girl hat (which sadly is just an expression), and rented Halloween.
Honestly, it wasn’t that scary. A big dude lumbering around with a knife? I’ve seen worse (Emreil Lagasse). In today’s world of horror movies, where cheap scares are more valuable than methodical suspense, it’s like downshifting gears to go back to an older horror film—which I personally enjoy more than watching someone’s jaw getting ripped apart by a psychotic killer. It’s the pace of the film, plus one small little piece of trivia that I found out prior to watching it that made a little less scary…
Production had very little money. And by little money, I mean no money. Like ramen eating college kid no money. They scrimped and saved where they could, especially in locations and wardrobe. To make South Pasadena in April (where the film was mostly shot, save a few scenes on Orange Grove Ave in Hollywood) look like Illinois in October, they had to cut out paper leaves and spray paint them. When they moved sets, they had to sweep up the paper leaves and reuse them (intern tears). The cast even had to wear their own clothes in the film—which does not speak well for Jamie Lee Curtis—but it’s one fact, one little detail that that changes everything: the mask that Michael Myers wears is not original. Oh no. The wardrobe department bought a mask, painted over the face, and teased the hair. What mask might you ask? …WILLIAM SHATNER. A WILLIAM FUCKING SHATNER STAR TREK MASK. One of the greatest horror movies of all time has a dude in a WILLIAM SHATNER mask killing babysitters. When he’s not negotiating prices or making spoken word albums, he’s satisfying his lust for blood. You will never look at a Priceline commercial or Halloween the same again. Ever.
Pumpkin and Spinach Boogie Man-icotti with Bloody Bolognese
• 2 tablespoons olive oil
• ½ of a yellow onion, diced
• 1 carrot, diced
• 2 celery stalks, trimmed and diced
• 1 lb ground turkey
• 1 tsp oregano
• ½ tsp cinnamon
• ½ tsp nutmeg
• 2 garlic cloves, minced
• ½ cup red wine
• 2 tablespoons tomato paste
• 28 oz can crushed tomatoes with puree
• 1 cup chicken stock
• 1 cup canned pumpkin
• 1 cup skim ricotta
• 1 cup asiago, shredded
• 1 cup frozen spinach, thawed
• 1 package manicotti shells
• 1 ½ cups mozzarella, shredded
1. In a large sauce pot, heat olive oil over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, for 5 minutes. Add turkey and cook until the meat has lot all pink color, 7 minutes or so. Add spices, garlic, and season with salt and pepper. Cook for another minute. Add tomato paste and red wine and cook for another minute. Add stock and tomatoes with puree. Bring mixture to a boil, lower heat, and simmer for 15 minutes. Begin next step while the sauce simmers.
1. Preheat over to 350 degrees. Butter a 13 x 9 inch glass baking pan.
2. Cook the manicotti according to the prebake instructions on the package (usually about 7 minutes, so the pasta is still firm). Rinse with cold water and drain. Set aside.
3. Rinse the frozen spinach in a colander until it thaws. Press to release excess water.
4. Thoroughly combine the pumpkin, ricotta, asiago, and spinach in a bowl. Season with salt and pepper.
5. In the prepared pan, pour ½ of the sauce in the bottom. Fill the manicotti shells with filling and arrange over the sauce. Top the shells with the remaining sauce and sprinkle with mozzarella. Bake for 35 minutes. Cool for 5 min and serve.