Marvel Menu: Frank Castle

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With our first Elektra picnic menu we managed to combine the best and most terrifying parts of Elektra and Frank’s backstory at The Marvel Menu. We’re aiming to do it again with our Italian Dinner party musts.  From your picnic to your dinner you’ll have plenty of options when it comes to food for your Daredevil viewing party.  We’re proud to present our Italian Dinner party, paying tribute to Frank Castle, and the origin story to Elektra, the femme fatale assassin that we’ve all come to know and love.

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In this case we’ll come up with several Italian Dishes that you can add to your daredevil viewing party, morning noon or night, heavy or light, we at the Marvel Menu strive to provide delicious mouthwatering choices for you to try.  These recipies are fun, fresh, providing an elegant twist on the “party” and on Italian cusine.   These recipes come from and we sincerely hope you enjoy!


Caprese on a Stick 


1 pint cherry tomatoes, halved

  1. 1 6ounce package of fresh basil leaves
  2. 3 tablespoons olive oil
  3. 1 16 ounce small fresh mozerella balls
  4. salt and pepper to taste

Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.


Pepperoni Bread


1 pound loaf frozen bread dough

  1. 1 tablespoon extra virgin olive oil
  2. ½ tablespoon dried basil leaves
  3. ½ tablespoon dried minced onion flakes
  4. ½ tablespoon dried oregono
  5. 1 8 ounce sliced pepperoni sausage
  6. 6 ounces of shredded mozerella cheese
  7. 1 egg lightly beaten


  1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly greased, large baking sheet, roll dough into an approximately 12×18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese.
  4. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg.
  5. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve.


Onion and Sausage Pizza

  1. one pound sweet italian sausage
  2. 5 tablespoons olive oil divided
  3. 2 large onions, sliced
  4. 1 clove garlic pressed
  5. 8 ounce can of tomato sauce
  6. salt and pepper to taste
  7. crushed red pepper to taste
  8. ¼ cup stuffed green olives
  9. 1 pound loaf french bread sliced horizontally
  10. 6 ounce mozerella cheese, shredded

Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low.

  1. Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.


Feta and Olive Meatballs


1 pound ground lamb

½ cup chopped fresh parsley

2 tablespoons finely chopped onion

½ cup crumbled feta cheese

½ cup chopped green olives

2 eggs

1 teaspoon Italian Seasoning

  1. preheat your oven’s broiler
  2. In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
  3. Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.


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