an elk rib rack frenched
pinot noir
garlic
slab bacon
pearl onions
tomato paste
mushrooms
celery
red bell pepper
cayeene pepper
thyme bay leaves
carrots
brown all edges of the elk in olive oil
allow to cool
add wine and salt
Mccormick seasoning
all to marinade for three hours
in a dutch oven
add oilve oil 5 T.
cook bacon !/2done
(1/2 raw add lastly)
sautee carrots, celery,
red bell pepper
add mushrooms and
remove from heat
and add the rib roast
pour in wine
add one cup of water
pearl onions
thyme and bay leaves
add tomato paste
season with more McCormick's
cook for 3 hours at 350.
make a gravy and mash potato's
-----------------------------------------
serve with a grilled veggie salad with goat cheese
and garlic bread
"Royal chef, you must create,
something grand to put on my plate."
So said the hungry king.
His alchemist chef would bring
a marvelous lasagnanate.
He, who once would try to strip
the life from Dantes, who sailed a ship,
will be up to his eyes in boiling Crisco
fried by the Chef of Monte Cristo.
As a poetic chef,
I am ready to create a specific dish.
As I look in my book of recipes,
Limerick jumped off the page.
I must check to see if I have all the ingredients,
humor - got it.
A-A-B-B-A rhyme - got it.
7-10 syllables each line - got it.
Now to create this specific dish.
Add five lines of rhyme,
A-A-B-B-A.
Then add 7-10 syllables for each line.
Stir well,
now add extra humor.
Bake until you see the laughter browning,
serve warm for a plate of smiles.
she made radishes into roses
her watermelon becomes a basket
she is an Artesian
she cuts her sandwiches into figure eights
her mini cakes show rainbow colors when sliced
her bread loaves are shaped like animals
eating her food is an adventure
always a surprise or two
she puts peanut butter in pancakes
Wanting to develop a
line of sandwiches
he labored with freinds
to get the right taste
and combinations
that with flavor
would intensify folks
need to be satisfied.
quality ingredeints
with concern to the
freshness and a detail
to perfection. He baked his own
rolls
made his own sauces
gground his own meats
and found the perfect deli to
buy cheeses and deli meats
the condiments were from suppliers
who loved to make great items.
The first food carts he took out
daily. With coffees and teas and water.
He sold Cuban porc sandwiches.
All American Burgers
Great sage and fennel sausages sandwiches
with relishes that were
savory-sweet and tangy.
When I'd go out with him
I'd say "Aye- Mista, toast my bread
and put the garlic spread
on it with swiss and chedda"
he'd tell me "you know me better
then that we gotta make it specail"
And he did, once I got a hot roast beef with
swiss and chedder with carmelized onions and garlic
on a toasted bun, it was so great" The fries
and the soda.
Perfecto, aint that right Catchey?
Catchey say's it's right.
Skilled in the art of technician.
Trained to the point of perfection.
Elevated to the level of master technician.
Projecting a soothing voice that expresses kindness.
Having the ability of treating her patience with tender and loving care.
Always ahead of what's to be done.
Never lacking behind what's to be accomplished.
Intellectual in her words, actions and ideas.
Easily trusted in the roll of supervisor.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pierre, a très petit French squirrel with savoir-faire
Dreamt of chocolat sauces beyond compare.
He shouted, Sacrebleu!
“This chocolat hazelnut fondue
Needs more je ne sais quoi, I do declare!"
coconut soup and blue vegetable pie
celery sandwiches, cake made of rye
recipes created from a confident guy
cookies sweetened from a frog’s left eye
the menu makes his grandmother want to cry
corn cob scones that make his mother sigh
Jason, a chef, who thinks rules are to defy
conjuring up new edibles in a cauldron; why?
Flippin patties, fresh and hot,
SpongeBob’s grill is the best spot.
The secret formula, a secret so tight,
Makes the Krabby Patty just right!
Flippin’ fast with perfect skill,
Each patty cooked with extra thrill.
He loves his job, he’s full of cheer,
But he’s messy, and sometimes weird.
With cheese and buns, he’s set to go,
Serving up patties with a big hello!
Bikini Bottom knows his name,
SpongeBob’s patties bring him fame!
With every flip and every bite,
They bring us joy from day to night!
He was a terrific and skilled Italian chef.
Forty years ago, he took his final breath.
On June the 21st of 1985, Ettore Boiardi passed away.
He was born in Borgonovo Val Tidone, Italy and moved to the USA.
At the age of 16, he arrived at Ellis Island on a French ship.
Now millions are eating his food because he took that trip.
He turned out to be a businessman who was shrewd.
People ate at his restaurant and they loved his food.
It was natural causes that caused Boiardi's death.
Millions are thankful because of that Italian chef.
[Dedicated to Ettore Boiardi (1897-1985) who died on June 21, 1985]
A hearty bowl of broth
overflows its rim
Proudly served by a mustachioed chef
whose heart swells up in him
to see his patrons savor its taste
lean back with dreamy smiles
For he pours himself into his soups
panache his trademark style
There was a woman named Beth
Who said she was a accomplished Chef
But she burned the food
It looked like glue
And the dog refused to eat what’s left
Six ice cream bananas
Skin removed and center hollowed out
In a bowl mix 1 cup of rolled oats
1/2 teaspoon of honey
*4 table spoons of Brown sugar
2 tablespoon of rum
1/2 cups. Of mashed banana
1/4 cup of shredded coconut
1 tablespoon of vanilla
1/2 cups of cream cheese
1 egg yolk
2 cups of banana
Pipe into hollowed center
Wrap banana with a filling dough
To cover end to end
Top with egg white and sugar
Sprinkle toasted pistachio nuts on top
Bake until golden. Brown
Serve with vanilla ice cream and
Caremel topping and whipped cream
Strawberries and Carmel!
I saw a child
He seemed sober and mild.
An assortment of vegetables was before him.
The look of the cat near him seemed grim.
The child was not cooking.
Nor the green vegetables he was eating.
Was this a pose for a photo?
Was it just a fun motto?
Whatever it might be, he looked cute.
With a traditional chef's suit…
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