Cooking Up A Halloween “Dinner And A Movie” With Vincent Price!

Yes, that’s a heavily disquised Diana Rigg helping Vince Price serve up a lot of bloody fun for Halloween – it’s time for a ghoulish “Dinner And A Movie!”

Vincent’s Great “Treasury” Of Recipes!

Don’t worry, we aren’t cooking up any “flying” creatures, but what I am cooking IS about the same size – because we are going to make dinner and then watch a great Halloween film…as we make a terrific recipe from Vincent Price’s “Treasury Of Great Recipes!”

Food Connoisseur Vincent Price!

He was so much more than a Horror Icon: Vincent Price loved food and cooking, and this book is a revelation! You see, Price and his then-wife Mary made friends with Chefs all around the world, and asked them all for recipes to share!

This is a delicious recipe for Cornish Game Hens from the cookbook – which is filled with recipes and terrific stories as well!

Vincent and his wife attended this special dinner at the Virginia Museum of Fine Arts, and one of the dishes was this terrific “Game Hens With Wild Rice And Orange Sauce” recipe:

I admit this isn’t too complicated, but I’m cooking for a night of horror, so I deserve a break!

It all begins when I set out the ingredients for the sauce:

By the way, why did I decide to make Game Hens? Well, because Amazon Fresh delivered me two frozen birds instead of an order of toilet paper!

True!

Turn the oven on to 350 degrees, and salt and pepper your game hens, then slice a few slices of butter underneath the skin – I love how that soaks nicely into the meat…they take 45-50 minutes once in, and that gives me plenty of time to make the sauce…by taking off the skin of the orange – or in this case a blood orange, and then dicing it into minute strips:

No “Flames” Here!

As the recipe says, bring the rinds to a boil in water and then simmer for ten minutes….then, you drain them and make the sauce by adding some of the drippings from the game hens – or butter, and the Grand Marnier…I used Cointreau instead, and I didn’t film it “flaming” it in order to avoid a kitchen disaster!

Next, add the required amount of flour and stir, then add your sectioned oranges:

Let the sauce simmer for a few minutes, adjust your seasonings to your taste, and it’s ready to go!

Now, a short sidebar: I pre-cooked some white rice and some wild black rice so it would be ready to go, and just added some chopped walnuts to it…then I mixed it up and reheated in the oven for a few minutes when it was time to bring the dish together:

Of course, the final assembly begins when you take the Game Hens out of the oven – I gave them a full 55 minutes, and here’s what happened:

Next, I put the rice mixture in a shallow rounded serving bowl and placed the Game Hen in the middle like so:

Then, it was time to attempt to drizzle the bird with the orange sauce while simultaneously filming it for your enjoyment – and I almost got it!

Note: I used a bit too much flour, but I like a creamier sauce…I would have been a bit more judicious because you can always add more!

After the drizzle, I sprinkled a bit of parsley over the top and this is what the dish looked like:

And how was it? Well, it was pretty easy as the recipe showed, but the bird was moist inside, and the orange sauce had a nice pop of citrus flavor and a strong Cointreau finish as well!

Well, there’s my “dinner and a movie” DINNER – so now it’s time for a delicious Halloween “MOVIE” treat from Vincent Price and Diana Rigg!

Yes, there they are again – Diana Rigg said she had the BEST moviemaking experience of her career working with Vincent Price, and how could she not? 

The comic horror film “Theater Of Blood” tells the story of a once-great Actor who decides to kill all of the Critics who helped end his career!

It’s a blast, and you can see the trailer and a lot of great behind-the-scenes information by clicking here:

As I said, Vincent Price was so much more than just a great Horror Icon…and his daughter captured his life with honesty, candor and love!

Victoria’s biography of her father is fascinating – did you know that in the 60’s Price oversaw the largest collection of Art in the United States…courtesy of Sears?

Click here to read more about this fascinating Talent!

If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like…click on the main page and “follow” me on the upper right!

https://johnrieber.com

Let me know what you think of the recipe, your favorite Vincent Price films, and if you like this story, please share on social media!

Categories: 70's Cinema, Art, Books / Media, cookbooks, Cult Movies, Film Fight Club, Food, food blog, Great Films, Grindhouse, Halloween, Horror films, Memoirs, Movies, Pop Culture, Revenge Movies, Talent/Celebrities, Wacky Food

Tags: #31daysofhalloween, #31daysofhorror, 70's classic cult films, 70's obscure cult films, 70's obscure movies, Abominable Dr. Phibes, best Vince Price performances, best Vincent Price anecdotes, best Vincent Price horror films, best Vincent Price movies, bite eat repeat food website, bite eat repeat website, Bite! Eat! Repeat!, bite! eat! repeat! food stories, Bite!Eat!Repeat! webiste, biteeatrepeat, camp horror classics, campy horror films, classic cult films, classic cult movies, classic horror, classic horror films, classic midnight movies, Cornish game hen recipes, cult, cult classics, cult films, cult movies, Diana Rigg, Diana Ring movies, Diana Ring Theater Of Blood Vincent Price, Dinner An A Movie, Dinner And A Movie with Vincent Price, great Vincent Price biography, grindhouse films, Horror films, horror movies, making dinner with Vincent Price, recipe for Cornish game hens, Theater of Blood, Theater Of Blood Diana Ring Vincent Price, Theater Of Blood Vincent Price, Vincent Price, Vincent Price biography, Vincent Price biography by Victoria Price, Vincent Price Cookbook, Vincent price Cornish game hen recipe, Vincent Price cult classic, Vincent Price greatest performances, Vincent Price movies, Vincent Price Threasure Of Great Recipes Cookbook