Ok, the first part of this forum's title says recipes, so let's do something different and post some scary recipes we've seen. They can be scary from a nutritional viewpoint, preparation, odd flavor combos, whatever it is that you think is just a wee (or a lot) bit scary.

Here's my entrant. I don't recommend anyone make this. But if you... let us know?

Deep-Fried Candied Pork Fat - New Orleans Recipe

[ed note: AKA Heart Attack on a Plate]

Ingredients:
3-4 Lbs Pork Fat Skin On (unsalted) cut into 1-inch cubes
Juice of 1 Lime
4 Cups Condensed Milk*
1/8-1/4 Tsp Ground Cloves
4 Tbsp Coconut Milk
2 Tbsp. Sweet Rice Wine Vinegar
2 Tbsp. Soft Butter
1 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Slap yo Momma Cajun Seasoning (dry salty hot powder)
1 Tsp. Asses of Fire or Tabasco Sauce (sweet hot sauce wet)
1/2 Tsp. Vanilla
4 Cups new Lard for frying (make sure it's new)
2 Cup Confectioners Sugar (not regular)
3 Tbsp Shredded Coconut (optional)
1 Tsp Ground Cardamom - available at most Asian food stores
(optional)
Fresh Mint leaves for garnish
1 Pinch Cayenne Pepper

* a 2:1:1 mixture of 2% milk, regular sugar and corn starch can also be
used

Wash and place Pork Fat in a wide bowl, squeeze juice of 1 lime over
pork fat and mix well. This will clean and tenderize the fat and remove
any residual 'off' taste. Leave for at least 15 minutes, preferably
longer, and then wash and drain thoroughly (you need to remove all
traces of the lime juice before proceeding to the next step or the milk
will curdle).

Mix 2 cups condensed milk, ground cloves and coconut milk, pour over
pork fat and marinate in the fridge overnight or for at least 8 hours.

Preparation:

Heat 4 cups vegetable oil in a deep fryer to about 350-375 degrees.
Prepare batter by mixing together remaining 2 cups condensed milk, rice
wine vinegar, wet sweet hot sauce and soft butter.

In another bowl, blend flour, baking powder and dry salty Cajun
seasoning.

In a COLD bowl, whisk wet ingredients into dry and continue mixing
until smooth. Keep batter on ice.

Remove Pork Fat from marinade but do not dry, quickly (very quickly)
dust with flour and dip into the batter.

Rotate pork fat until batter covers entire cube.

Very, very, very, carefully place the battered pork fat in hot oil.

Pork fat will float, and air pockets may pop so it's a good idea to
use a splatter screen if you have one.

Fat cubes should turn golden in 4 to 5 minutes.

Rotate and turn to make sure that the entire fat cube has been browned
(be careful to neither overcook nor undercook!).

Remove fried sweet-battered pork fat to paper towel and let drain
(drain well).

In a wide rolling tray, blend confectioners sugar, shredded coconut and
ground cardamom.

While battered pork fat is still warm roll in confectioners sugar,
shredded coconut and ground cardamom mix to coat generously.

Place on a bed of mint leaves, or garnish with mint leaves (mint leaves
may also be eaten). Sprinkle mint leaves with a light coating of
confectioners sugar and cayenne pepper.

Suggested accompaniment: Hurricane (full or half), Mint Julep
(bourbon), Corona, Casa del Sol, Carribe, Don Equis etc. Wine - none,
Wine Cooler - none


I am, of course, deeply disappointed that it doesn't come with a buttery dipping sauce as well.
_________________

i don't want to know the calories and fat count glen

Fried pork fat?

Oh my word.

Why not just melt lard and suck it through a straw. It'd probably be healthier.

I've seen some scary recipes but I don't think any would top that.

I love how it has "fresh mint leaves for garnish" to add just a wee touch of class to it. My goodness, I can hear my artteries crackling just reading that!

OMG! that sounds so disgusting!

Fried pork fat I can envision. I see it as tasting sorta like, um... forgot the the word, cracking? Fried port skin that low carbers sometimes eat instead of potato chips. I think they are nasty, but I understand some people like them.

But rolling something like that in sugar, spices, and coconut? My... my mind simply rebels at the thought.

In a way, I wish I had found a less scary recipe to post. Seems no one else has one that they think is in the same catagory!

Well - this isnt a recipe and I am pretty sure that fried pork thing has ruined my appetite for the rest of the day - so maybe you should post it as an appetite suppressant? LOL

Anyway - the worst food combo I have ever eaten (and mind you it tasted good until I really thought about what I was eating and then I was ill) was fritos dipped in mayo.

it is no wonder I am fat that I would even consider such a concoction in the first place and I ate a lot before I got ill. Uggh just thinking about it now grosses me out.

As for nasty food that I would not eat - anything pickled that was not a veggie and any internal organs, joints etc (brains, liver, pigs knuckes and pigs feet, eww)

My freaky hubby love pickled eggs and pork rinds and he couldnt get fat if I tied him up for a month and only fed him that nasty recipe above.

This isn't a recipe either, but I saw it at the county fair last night:

Deep fat fried Oreo cookies.

A frozen Oreo cookie dipped in batter, fried, and coated with powdered sugar.

Yikes!

Goes right along with the deep-fried twinkies that have been served at our state fair for the last couple years. . .

God help me, deep fried oreo's with powdered sugar sound so good right now. Do they come with chocolate milk for dipping?

Remember Elvis's fav? Fried Peanut Butter and Banana Sandwiches!

I really like PB & Ban - but the GI is whacked - and I find the truth in the GI is how quick I get hungry again later on the same calories.

My hubby refers to corn dogs as heart attacks on a stick - esp those at the fair that they deep fry and call them pronto pups.

My fav fair treat that so bad for you is of Elephant Ears - with cream cheese and raspberry jam- nothing like deep fried dough dipped in sugar and smeared with fat and sugar to make you hurl on the octopus ride. LOL

But then deep fry anything at it becomes bad - good - but bad. WINK.

i don't think anyone can top that tealeaf... but here is something i used to love to make:
chicken-fried steak, rice, and gravy
cube steaks, battered in flour, pan fried in vegetable oil.
remove steaks from pan, whisk in some flour to the oil until smooth. add milk slowly until heated and desired texture is reached. use gravy to top steaks and cooked rice. if you're like i use to be, you can consume a platter of this with a few beers to cut the fat, and follow it up with a pint of ben and jerry's. and mo beer.
if beef is not your thing, i saw a great recipe in the back of the book fried green tomatoes at the whistlestop cafe for fried catfish. you batter the catfish in cornmeal and pan-fry it in bacon grease. yummmmmmy!!!!! not.