Gory Gorilla Tonsils
2 dozen Brussel sprouts
1/4 teaspoon salt
4 ounces American cheese -- grated
2 tablespoons milk
10 to 12 iceberg lettuce leaves
1/4 teaspoon paprika
Wash the Brussels sprouts and remove any discolored leaves. Trim off
the stem ends and cut an X into the bottom of each sprout to make
sure your tonsils cook nice and tender. Place the sprouts in a pot
containing about 2 inches of water and sprinkle with the salt. Cover
the pot and cook over medium heat until boiling. After 8 to 10
minutes, carefully stab a few sprouts with a fork to see if they're
tender. When you can easily pierce them through to their centers,
remove the pot from the heat and carefully drain the sprouts in a
colander.
Place the grated cheese in a small saucepan and add the milk. Simmer
over low heat, stirring continuously with a wooden spoon until the
cheese melts. Remove the saucepan from the heat as soon as the
cheese melts. Arrange a bed of washed lettuce leaves on a platter.
Place the gorilla tonsils - in pairs, of course - on the leaves.
Drizzle the melted cheese (pus) over the tonsils. Sprinkle with
paprika (blood specks) and serve. Serves 6 |