Sink Your Teeth Into Kyocera’s Vampire-Themed Halloween Recipes!

Kyocera Helps You Say "Boo!"

With the recent success of Twilight and True Blood, it’s no surprise many people will have vampires on the brain this Halloween.  Though pop culture is currently eating up vampire tales, such myths date back thousands of years.  From China to Greece, Japan to Malaysia, nearly every culture in the world has stories of vampire-like creatures.  Today’s traditional vampire, shaped by literature and film, is based on Eastern European myth, which began in Asia and spread along trade caravans to the Mediterranean. From there, the stories were passed along to Greece, the Balkans, and, of course, Transylvania, the home of Dracula.

To give your Halloween party that extra bite this year, feast on these vampire-themed recipes.



  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped with Kyocera chef’s knife
  • 1/2 cup vodka
  • 2 tbsp Worcestershire sauce
  • 2 tsp hot pepper sauce
  • 1 cup tomato sauce
  • 1 tbsp prepared horseradish
  • Salt and pepper to taste
  • 1 1/3 pounds beef sirloin, cut into large bite-sized pieces with Kyocera chef’s knife
  • Steak seasoning blend
  • Bamboo skewers


Heat small saucepan over medium heat.  Sauté oil and onions for 5 minutes.  Add vodka and reduce by half.  Add Worcestershire sauce, hot sauce, tomato sauce, and horseradish.  Stir and return sauce to light boil.  Salt and pepper to taste.

Heat skillet over high heat.  Lightly coat meat in oil, then season with steak seasoning blend.  Cook meat until caramelized, about 2 minutes per side.

Pour sauce into a small dish and set in the center of a serving platter.  Arrange meat around the sauce dish and place bamboo skewers nearby for dipping.



  • 12-oz jar roasted red peppers (not packed in vinegar or spices)
  • 4 cloves garlic
  • 4 tbsp olive oil
  • 1 small can anchovies


Drain peppers and pat dry.  Remove remaining membranes and seeds with Kyocera paring knife.  Cut peppers into 1/2-inch-wide strips.

Peel garlic cloves and thinly slice.

In large frying pan, heat olive oil over low heat.  Add garlic and sauté until golden.  Add pepper strips and sauté an additional 10 minutes.  Remove pepper mixture from heat and place on platter.

With a paper towel, pat 4–5 anchovies to remove excess salt and oil.  Coil anchovies and arrange on platter with red peppers.  Serve warm or cold with sliced French bread.


  • 4 tbsp ketchup
  • 4 tbsp soy sauce
  • 2 tbsp chili sauce
  • 2 tbsp honey
  • 2 tbsp vinegar
  • 1 tbsp black pepper, ground in Kyocera grinder
  • 1/2 tsp turmeric
  • 2 tbsp sugar
  • 12 chicken wings, cut into two pieces with Kyocera chef’s knife


Preheat oven to 475°F.

To prepare marinade, combine first 8 ingredients in bowl.  Pour marinade over chicken wings; toss to thoroughly coat wings.  Set aside at least 15 minutes.

Place wings directly on oven rack.  Bake 15 minutes.  Broil an additional 7 minutes.  When wings are dark and crispy, remove from oven and serve.



  • 1 bag microwave popcorn
  • 2 cups wheat squares cereal
  • 2 cups cheddar-flavored crackers
  • 3/4-ounce can shoestring potatoes
  • 1 cup unsalted peanuts
  • 1/2 cup butter or margarine
  • 1 tsp dried parsley flakes
  • 1/2 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 cup Parmesan cheese, grated with Kyocera grater


Prepare popcorn according to package.  Remove any unpopped kernels.  In a large bowl, combine popcorn, cereal, shoestring potatoes, crackers, and peanuts.  Set aside.

Melt butter or margarine in a microwave-safe dish.  Stir in parsley flakes, chili powder, onion powder, and garlic powder.  Drizzle mixture over popcorn mixture.  Sprinkle with Parmesan cheese.  Toss until evenly coated.

Place half of the mixture in an ungreased microwave-safe dish.  Microwave on high for 3 minutes, stirring once halfway through heating.  Spread on paper towels to cool.  Repeat with remaining mixture.  Serve.

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