Saute Poems

Buffet Crampon

12 pork chops
thick about one inch
make a flour mix
2 tablespoons of salt
ground ginger 2Tablespoons
2 Cayeene pepper
2 T of Onion powder
1 T garlic powder
1 T Paprika
5 T breadcrumbs
1/2 c of parmesan cheese
1 cup of crushed corn flakes
2 C of flour
 3 eggs 1 cup of milk egg wash
dip and fry in Olive oil
until golden brown (not done)
transfer to a baking pan

in a skillet
sautee
 11/2 cup of onions diced
4 T crushed garlic
3 cups of sliced mushrooms
1 grated apple
3 tablespoons of fennel bulb grated
2 cups of red bell pepper
1 tablespoon of pepper flakes
saute until onions are translucent
add 1/4 cup of lemon juice
1/2 cups of vermouth
2 T brown sugar
4 tablespoons of butter
1/2 c of heavy cream
1 c of veggie stock
1/2 cup of chopped parsley
1 teaspoon of liquid smoke
make a loose sauce and pour over pork chops
bake 350 degrees for about 45-50 minutes
or until done.

Ghost Rider

Ghost Rider
Straight from Hell
He will saute your calamari
And make it extra spicy
So go for the burn
And live a little

Yin

            


          Inhale, exhale, like accordion-
     organ of music in your being, conducive.
Nor elusive to your counterpart, woman.

Be thou what you love to be.
Do not listen to militants 
that whisper fighting words out of insecurity,
that smell a foul smell,
of self burning the fields,
the green things of bountiful yields,
leave us choking on the smoked embers, 
entrails of the tares, and quardon off cultivation 
for the Valleys of shale.
Overtaken, by crawling things.

Or a boastful hare, with Men's running shoes and masculine fare.
Always in a race, bating with trickery, 
the illusionist Tortoise against her own shell.

Nourishment is an honor bestowed.
Remember, that the servant is truly the King.
The provider is the Matriarch held in the greatest of steams, 
saute of the home,
taste of generosity, 
aroma of security.
Yang, you have quite the mistress,
indeed the support of a mystery,
remember this, well.

Red Chard

Start with a red onion and dice it all up.
Then slice up some mushrooms (no more than a cup).

Saute in some oil in a cast iron pan;
it quickly will soften in a few minutes span.

Then separate the leaves from those lovely red stalks,
and set them aside for less time on the clock.

Chopped up like celery, add the stalks to the mix,
and toss in some sea salt for a nice, subtle kick.

Then roll up the leaves like a big fat cigar;
slice it ever so thin, like the chef that you are.

Toss in the greens and a fresh lemon, juiced,
and stir on low heat till the volume’s reduced.

Voila! It is ready, a colorful treat;
low cal and delicious, red chard can’t be beat!

Of Love

2 POUNDS(OR 1 CUP AND 1/2 CUP) OF ITALIAN SAUSAGE MEAT BROWNED AND DRAINED.......


4 CUPS OF JASMINE RICE ) BROWNED(
2 TABLESPOONS OF GARLIC POWDER
1 TABLESPOON OF CAYENNE PEPPER
1/2 CUP OF DICED SAUTEED GREEN PEPPERS
1/2 CUP ONIONS DICED AND SAUTEED
1 TEASPOONS OF THYME DRIED
1/2 TEASPOON OF CELERY SEEDS
1 AND 1/2 CUPS OF SAUSAGE MEAT
8 CUPS OF CHICKEN STOCK
 LET SIMMER FOR MORE THAN 45 MINUTE ABOUT 55 MINUTES UNTIL DONE

IN A LARGE PAN
 ADD 1/4 CUP OF OLIVE OIL
SAUTE 1/4 OF SLICED GARLIC
REMOVE GARLIC
ADD 4 CHICKEN BREAST FILLETED AND CUT INTO CUBES
COOK CHICKEN DONE ON LOW HEAT
ADDING CAYEENE, SALT, GROUND GINGER ROOT
ADD JUMBO SHRIMP ABOUT 20. COVER ADD 1/4 OF LEMON JUICE AND COOKED GARLIC SIMMER UNTIL  SHRIMP ARE DONE 6-8 MINUTES,
ADD CHICKEN STOCK ABOUT 1/3 CUP AND 1/4 CUP OF LOOSE CORNSTARCH SLURRY.
MAKE A  SAUCE AND SERVE OVER RICE.
ADD 1 TEASPOON OF CAYEENE

Rhinecarte Burger

USING A GRILL
1/4 CUP OF BUTTER
3 TABLESPOONS OF OLIVE OIL
4 SOUR DOUGH (KAISER TYPE) HAMBER ROLLS
, GRILL THE BUNS TIL THEY ARE GOLDEN BROWN
REMOVE AND ALLOW T COOL.
ADD 1 MEDIUM ONION(SLICED)
1/3 CUP OF SLICED MUSHROOMS

SAUTE UNTIL MUSHROOMS ARE GOLDEN BROWN.
REMOVE AND SET ASIDE.
COOK 4 1/4 POUND BEEF PATTIES (MEDIUM0
REMOVE SET ASIDE.

6-8 TABLESPOONS OF MAYO
1 TABLESPOON OF LIQUID SMOKE
4 TABLESPOONS OF HONEY BARBAQUE SAUCE
2 TABLESPOONS OF HOTSAUCE
1/4 CUP OF A DICED SWEET PICKLE
MIX AND SET ASIDE

8 SLICES OF TOMATO, AND LETTUCE
4 SLICES OF SWISS CHEESE
4 SLICES OF AMERICAN CHEESE
8 SLICES OF COOKED BACON

SPREAD MAYO SPREAD EVENLY ON THE BUNS (BOTH SIDES0
ADD BURGER, TOP WITH CHEESES
ADD ONIONS AND MUSHROOMS
TOP WITH LETTUCE AND TOMATO
SERVE WITH FRIES.

Hashi Pork Roast For Many

shaved roasted pork butt
about 10 pounds (cooked rare and shaved)

in a large pot combine
3 cups of diced onions
1/4 cup of minced garlic
 4 tablespoons of salt
3 tablespoons of cayenne pepper
2 tablespoons of tyme
1 tablespoon of basil
3 cups of green peppers
2 cups of olive oil
2 cups of dried tomatos
5 cups of shredded cabbage
2 cups of shredded carrots
2 cups of shredded fennel bulb

saute in the oil until the vegges are wilted, add one quart of pork stock
5 tablespoons of anchovie paste, allow to simmer if the mixture reducesto about half you've measured right, if it doesn't, add 2/3 cups of heavycream, and then add 1 1/2 cups of brown roux, create a sauce, add pork and place in a 350 degree oven, serve with rice ( you can also serve with some steamed shrimp )

Cooking With My Honeys

I HAD SOME GARLIC...
I THOUGHT TO MYSELF... 
WHY DON'T I SAUTE.
AND THAT IS HOW THIS RECIPE...
CAME TO LIFE ONE DAY.
EXTRA VIRGIN OLIVE OIL, 
GARLIC CLOVE SO FRESH.
TOOK SOME GOLDEN RAISINS...
AND PUT THEM TO A TEST.
I REALLY WASN'T SURE...
SO I MADE MYSELF GO SLOW.
CREATING SOMETHING,
I NEVER TRIED...
I KEPT THE FIRE LOW.
I THREW IN A COUPLE WALNUTS...
STARTED MIXING THEM AROUND.
ADDED A COUPLE PECANS...
ANOTHER NUT I FOUND.
I ADDED CINNAMON POWDER...
I THOUGHT I NEEDED SPICE.
THE AROMA STARTED RISING...
I THOUGHT THAT THAT WAS NICE.
I ADDED A COUPLE, 
NICE SIZE SHRIMP...
FLIPPED THEM A COUPLE TIMES.
I DID NOT ADD... 
ANY SALT OR PEPPER...
IT NEVER CROSSED MY MIND.
I SMOTHERED IT ALL IN HONEY...
MY FAVORITE OF THE DAY OF COURSE.
I DISPERSED IT OVER PASTA...
A DISH I WILL ENDORSE.
I LOVE COOKING...
WITH MY HONEYS...
THIS, WAS NO EXCEPTION.
AND IF YOU HAVE... 
MORE THAN ONE...
YOUR HEADED IN THE RIGHT DIRECTION.

Hot and Sour Chicken Soup

This is claimed by Mandarin
Chicken, garlic, salt, pepper, 
Join in these heady flavours, 
To showcase a stock.

Saute the shreds in butter,
In stock, add cornflour, steam hot,
Thicken lightly, oops! It's done,
A toast to palate.


P.S-Two strings of Dodoitsu.A dodoitsu is a Japanese  poem of 26 syllables....4 lines of 7775 each.
Sponsor: Cindi  Rockwell
Contest: My poetry Soup Recipe.
Date-31/1/2017

I Will Taste Divine

Make my heart into a cottage pie.
Already it is minced and lies estranged
My   enemies insult me with their lies
And my last will and testament is made.

An onion and a carrot chopped up fine,
Saute  with these my heart till  all are gold
With herbs and spices I will taste divine
A mashed potato will a rooftop mould.

Do not forget my blood to use as sauce
Though now it’s cold, with garlic  make it boil.
For what is gravy but the blood of lamb?
With  sliced  onion  fried in olive oil.

O foes and devils eat me and you’ll be
Transformed into  myself, your enem

Nine Herbs and Spices

Here at our Cafe'
We serve the best brains in the City
We only pick the freshest 
The pink, the plump and pretty
We like our brains real lean
It's the healthy way to eat
So we trim off all the fat
And we cut-out all the meat
But Our recipe's a secret
You mustn't tell a soul
We use a lot of fruit
And of course veg-e-ta-bles

Then we, Chop, slice and puree
Filet, fry and boil
Dip, roll, then saute
Season, salt and oil

Cut, mince and marinate
Stuff, simmer, stew and baste
Freeze, and refrigerate
Then add more salt to taste

Bake, broil, and then roast
Steam, stir with ladle
Sear, brown, braze and toast
Then serve it to your table

Saute

Saute(jump)

Foreigner a tomorrow
packed suitcase for dream
smile digging sand runs free

Heart beside lover lie
hand in hand
rubbed and relaxed by wave

Sun nips at shade
Shade brushes sun
lovers games frisky fun

In each other disappear
Fear demands Memory
Shame looms impatient

Beach points elated
Moon buried him beyond
where Sea touches Sky

....... and my, my, my, my, my


How that ship did sail!

Hurricane Island

life 
arrives in steady sweetened drops
a slow saute
slowely turning the face 
to
a gilded seam of ivory,
death 
comes in paceless buckets,
turns the heart into a raft
(what happened to those concrete friends)
spinning in a whirlpool
of black alley regrets-

in the end
all gather in a stagnant pool
the abomination 
the miracle
cherry wood feathers
flecks of concrete
wisdom wearing a fools tiara...
a collage of friday crossword puzzles
colliding like rabid marbles
echoing hopeless and hopefull
beneath the rough rouged eye 
of a vagabond god,
flesh and soul
(x and y axis)
hand in hand 
atop hurricane island 
conche shells to salty lips
blowing slow and silent

My Stretchin' Days Are Numbered

And I'm cool with that.

Past point of needin
believin in
all things to all folks

now honin on ownin
perfect not neglect
gifts like egg yolks

puree and saute
scramble and maybe
some salsa today
(ok, probly)

glad i've made friends with some 
people not good what I am
but good what i'm not!

'cause we're all in it together.

Presto

The bed feels so much purrfect on the morning warm.
Comfort holds like sleepy pillowed arms
If I could just say "Presto" and return 
I'd rise to  walk a beach in rising sun
Dressed in might as well be naked shirt and jeans
The ice of ocean water on my feet
As long legged pipers run ahead
and wind gusts slice through wetted skin
Presto
And the sheets are still as warm
The pillow shape still fits my head
I stand leg braced across the bow rail
To watch a  bluefish futile jump to get away
To land and bounce behind my feet
A TV Cajun cook stopped  catch  release plans long ago
There's three filetted and chopped in egg wet sauce
Two  buckets neath the grill
To soon be dropped into the dry
and then saute as  boat approaches shore
To join with friends at mooring dock
Supplying toasted goodness and hot coffee
Buttered marmaladed  croissant wedges 
Taste so fine
Presto
and these sheets are just devine

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