I’ve known Sarah Huth for roughly 4 years now, I believe, and her creative prowess never ceases to amaze me. We met each other while attending a James Spader themed movie night at a mutual friend’s house, and from the start, I could tell she was my kind of gal…the kind who wears her love for pop culture on her sleeve, literally. In fact, just a few hours prior to watching X-Files and enjoying yummy themed treats for the first guest selected Cinefeast, she memorialized her love for the show permanently.
If someone were to ask me to describe her, I’d probably label her as a creative force to be reckoned with. She knows her way around film and video professionally, is a very talented and knowledgeable writer, AND makes some of the coolest art I’ve ever seen, some of which references the raddest of cinema and television. When I think of kindred, of like minded individuals who understand the comfort and happiness a show or a film can give, Sarah is at the top of that list. I can say with most certainty, I was elated to kick off Cinefeast #1 with her at the helm. Along with our badass boyfriends, we sat down to watch season two’s Die Hand Die Verletzt (S2:E14), and season five’s Post Modern Prometheus (S5:E5) and Bad Blood (S5:E14).
First up was Die Hand Die Verletzt paired with sacrificial skewers of
human beef and purple fingerling potatoes with a balsamic rosemary glaze. (Recipe below!) The episode’s plot centralizes around a satanic cult of high school teachers, and a mysterious murder that no one seems to want to confess to. Sarah heralded this episode, praising it for it’s very topical look at the “Satanic Panic” that existed in the 80’s – 90’s, and Susan Blommaert’s incredibly impressive portrayal of Mrs. Paddock. In particular, we were all mesmerized by Blommaert’s ability to change her appearance so powerfully between demon and human simply with a look. Also worth mentioning is her incredibly terrifying demon snake that, in our opinion, could have made Anaconda a much better film. (Sarah’s boyfriend, Bob gave us some good hypothetical Ice Cube one liners… “You picked the wrong plane of existence, you demon snake mother fucker!”) Although this episode has some questionable plot points, (How long does a demon need to be a human before they realize it’s not a good idea to put student homework on top of the bloody heart and eyeballs in their desk?) we were completely enthralled during Shannon’s intense confession about the abuse she endured during satanic rituals. Die Hand Die Verletzt packs a serious punch. As far as monster of the week episodes go, I completely agree with Sarah’s decision to keep this one at the top of her list.
After ordering a pizza from my favorite local spot, (A’Pizza Badamo in Mt. Lebo if you’re a Pittsburgh creep too!) and securing ourselves with a big bowl of sunflower seeds, we started Bad Blood. The episode opens with a chase through the woods and a stake through the heart of Ronnie Strickland, believed to be a vampire, played by Patrick Henna. Upon realizing his fangs are fake, Mulder says “Oh shit…” and the episode flies off the handle into each agent’s recollection of the same events. We laughed ourselves through this entire episode, particularly for a 10 minute span while doing our best Luke Wilson impersonations. During Scully’s version of events, we pondered what it would be like to listen to an autopsy podcast. (I’d be down, especially if it were ACTUALLY Scully.) Even though this episode is known for it’s humor, I still find the glowing eyed vampires coming towards Mulder to be eerie in the best, vaguely Salem’s Lot, kind of way. Sarah and I both agreed that this episode is laughter-inducing watch after watch, and always sure to be a fun time.
Sarah’s X-Files roots began during late nights watching episodes with her grandmother in her basement. When younger, the monster of the week episodes appealed to her more than the mythology episodes, helping to build her list of favorites over time. Post Modern Prometheus is clearly one of the most memorable in the X-Files library, and there are a million reasons why. The Frankenstein inspired tale is filled with so many strange set pieces and fantastical characters. Even though the basis for the episode is pretty terrifying when really thought about, it’s one of the funniest we could collectively recall. (I also realized I may have learned my dance moves from the Great Mutato…) Everyone grabbed their bulbous black and white Mutato truffles (Recipe below!), and discussed the impracticality of the townspeople going out of their way to make torches for an angry mob rather than taking flashlights. We also loved noticing a strange kind of distant cousin to Vince Gilligan’s fumigation tarps as a plot device. All in all, this episode felt to us like a fever dream, and it’s closing Cher concert was the perfect way to end an X-Files triple feature. Sarah couldn’t have picked more enjoyable and inspiring episodes to pair with, and I’m looking forward to potential spooky episodic evenings together in the future. (HINT HINT)
If you’d like to discuss the mysteries of Scully’s disappearing/reappearing mole with Sarah, ….or check out her amazing illustrations, you can find her on instagram, facebook, etsy, and redbubble, as well as her website www.huthmonster.com .
…if you’re hungry, you can find help with that here:
Black & White Mutato Truffles
Approx. 2 c. White Chocolate
1.5 c. Dark Chocolate (either chopped or chips)
⅔ c. Heavy Cream
½ c. Dried fruit bits, chopped (I used Brookside Blood Orange/Peach Dark Chocolate bits)
1 tsp. Vanilla Extract
- Line a baking sheet with parchment paper.
- Place your dark chocolate in a large heat safe bowl. (I used the bowl from my stand mixer)
- Scald your heavy cream in a small saucepan until bubbles start to form around the edges, (Do not bring it to a full boil) and pour over your dark chocolate. Let sit for approximately 1 minute. Add vanilla extract.
- Using a whisk (or whisk attachment on a stand mixer), gently stir (If you stir too quickly, you will incorporate air bubbles into your ganache) until completely smooth.
- Add your fruit bits and stir until combined.
- Place a piece of saran wrap over the ganache mixture and let it come to room temperature.
- Once cool, place your bowl in the refrigerator for approximately 2 hours until the ganache is firm enough to form into shapes.
- Scoop small balls with a spoon and place onto your parchment lined baking sheet. (If you’d like them to be bulbous like mine, instead of rolling them into smooth balls, form them into lopsided lumpy shapes.)
- Placed the shaped ganache balls or lumps in your freezer for about 20 minutes so they harden. (To avoid melting when dipping in the white chocolate)
- Melt white chocolate in a double boiler until completely melted or in a microwave (30 seconds first, and then 15 second intervals with vigorous stirring in between) and quickly roll ganache balls in it to coat. (I use a fork to roll it around and transfer coated truffles back to the parchment lined sheet)
- I like my “shell” on truffles to be a bit thicker, so I dipped my Mutato truffles twice in the white chocolate. (Let the white chocolate harden completely in between layers if you’d like to dip multiple times.)
- Put on some Cher while you wait for them to harden completely.
Note: I store my finished truffles in the refrigerator, and let them come to room temperature before serving.
Thick cut NY Strip (Or any preferred kind of meat)
Purple Fingerling Potatoes
Balsamic Glaze (Store bought or homemade)
1 – 2 tbsp dried Rosemary
1 – 2 tbsp Olive Oil
Salt and Pepper to taste
- Preheat your oven to 350℉ and use cooking spray lightly on an oven safe dish.
- Remove your cut of meat from the refrigerator and let it come to room temperature for at least 30 minutes.
- Cut all purple potatoes in half (you will want them to lay flat once they are skewered) and add to a medium sized bowl. Drizzle with olive oil and then season with salt, pepper, and rosemary to taste.
- Place potatoes in center rack of oven to cook for approximately 15 minutes.
- Using a basting brush (or your hands if you don’t have one!) cover the beef with your balsamic glaze, and sprinkle generously on both sides with the remaining rosemary, salt and pepper. Pat into the meat.
- Heat a skillet (I prefer my trusty cast iron, but a grill or standard skillet could work as well) over medium high heat and swirl a small amount of olive oil in it to coat the bottom.
- Once the skillet has heated up, place your seasoned cut of meat in it and let it cook for 4 minutes on each side (more or less time, depending on your desired level of doneness. I prefer medium rare to medium and I usually do a 4-4 ratio depending on the thickness of the cut of meat.)
- Remove meat from your skillet and tent loosely with foil on a cutting board to keep warm.
- When your potatoes are done baking, remove dish from oven, cut meat into bite sized pieces, and place on top of your potatoes. Secure your delicious bites with a toothpick or skewer and drizzle with additional balsamic glaze.
- Give thanks to Satan with a quick latin chant, and enjoy!
Oh, and don’t forget, creeps… FEED YOUR BEAST!