When I saw the severed finger lunch on Adventures In Bentomaking I knew I'd need to make those fingers soon. I feel like this is a pretty easy way to "up the ante" on Halloween lunches. And, for a hot dog it was pretty darn yummy!
This is the Monstro version of the work/road-trip meals I posted on Facebook Wednesday. He's got "yakisoba" made from wheat spaghetti, broccoli and shredded carrot coated in Mark Bittman's sauce recipe. I added quite a bit of sriracha instead of the Tabasco he calls for because we like it spicy. I topped it with "zombie spines" (that's what we call green onions) and 2 severed fingers. The fingers didn't turn out quite as well as I had hoped- I cut too deep in the knuckles and since I don't have a tear-drop cutter my nails are little boxy. But, they looked pretty good, I think, and the teriyaki-esque sauce they're cooked in adds a lot of flavor. I didn't feel like they really needed to simmer for 20 minutes either. Mine took on a good color and were flavorful after only 12-15min. I also gave a sidecar of fruit cocktail with a little pear jack-o-lantern on top. I guess the noodles were the talk of the lunch table and he was really excited about the spiciness!
Pikko (from AiBento) let me know that you can make up a large batch of fingers and just keep them refrigerated in the cooking liquid for later. I can confirm it as well because that's exactly what I did. This meal also keeps really well as a whole. I packed my 3 trip boxes just after this one at around 8:30am and put them in the fridge until it was time to leave at 2:45. We didn't even open them up to eat until around 6pm and they were still delicious!
I think I might have to make some toes next! Maybe with pepper skin on the toenails for a nice pedi!