"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 medium to large dill pickles 4 slices ham 4 T whipped cream cheese 24 to 32 black olive slices
Dry pickles with a paper towel until all moisture is gone on the outside. Spread 1 T whipped cream cheese on each slice of ham. Wrap ham slice around the dried pickle. Chill for 4 hours, then cut each pickle into 6 to 8 round slices. Top each pickle round with a black olive slice to look like an eyeball
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