Quarterback Attack Shooter Recipes

Steps:

• Pour amaretto liqueur into each strawberry and top with whipped cream.

Steps:

• In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
• Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Steps:

• Place sugar cube on a small vessel. Drop bitters on top; let soak to produce an Algolian suntiger tooth.
• Fuse salt and water together in a concave apparatus until dissolved to yield Santraginus V sea water.
• Combine the Santraginus V sea water, Arcturan Mega-gin (gin), and O'l Janx Spirit (tequila) in a serving vessel. Release Fallian marsh gas (effervescent tablet) into the solution. Decant Qualactin Hypermint extract (schnapps) over the back of a spoon held just above the liquid's surface.
• Transfer the Algolian Suntiger tooth into the concoction; let dissolve. Stir in Zamphuor (ice) to decrease the temperature to 32 degrees F (0 degrees C). Funnel an olive into the final product. 'Drink... but... very carefully...'

Steps:

• Lightly oil a brain-shaped gelatin mold.
• Stir the peach gelatin mix with boiling water in a bowl to dissolve the gelatin. Allow to cool to room temperature, about 20 minutes. Mix in the evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.
• To decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter and lift to leave the brain in place. Mix blue and red food coloring in a small bowl with 2 teaspoons of water. Use a small clean paintbrush to paint the coloring into the grooves of the brain. Return the brain to the refrigerator until the food coloring sets. Serve cold.

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
• Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
• Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
• Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
• Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
• Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
• Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.