Gory Gorilla Tonsils

Gory Gorilla Tonsils are served with paprika "blood specks."


  • 2 dozen Brussels sprouts
  • 1/4 teaspoon salt
  • 4 ounces American cheese, grated
  • 2 tablespoons milk
  • 10 to 12 iceberg lettuce leaves
  • 1/4 teaspoon paprika


  1. Wash the Brussels sprouts and remove any discolored leaves. Trim off the stem ends and cut an X into the bottom of each sprout to make sure your tonsils cook nice and tender. Place the sprouts in a pot containing about 2 inches of water and sprinkle with the salt. Cover the pot and cook over medium heat until boiling.
  2. After 8 to 10 minutes, carefully stab a few sprouts with a fork to see if they're tender. When you can easily pierce them through to their centers, remove the pot from the heat and carefully drain the sprouts in a colander.
  3. Place the grated cheese in a small saucepan and add the milk. Simmer over low heat, stirring continuously with a wooden spoon until the cheese melts.
  4. Remove the saucepan from the heat as soon as the cheese melts.
  5. Arrange a bed of washed lettuce leaves on a platter.
  6. Place the gorilla tonsils - in pairs, of course - on the leaves.
  7. Drizzle the melted cheese (pus) over the tonsils.
  8. Sprinkle with paprika (blood specks) and serve.

Serves 6