There was once a thread on Gazebo (I think) calling for people to write recipe poems. I did two of little note:
CATCH OF THE DAY
Making sure your knife is sharp
draw it up along the carp
so the scales come off the skin.
Use it then to slice the belly,
scoop out that disgusting jelly
known as fish-gut, then begin
lifting out the bones, filleting
almost like a child playing
on the ribs of some toy harp.
Heat some oil in a skillet,
add some pepper, freshly mill it,
toss in garlic, add the zest
of half a lemon to the sizzle,
then balsamic, just a drizzle
(do not skimp here, use the best).
Turn the heat up, add the fish.
Now warm up a serving dish.
If you have a wine glass, fill it.
CHICKEN PAPRIKASH
A symphony you can conduct
is Chicken Paprikash.
First make sure the bird is plucked,
then give it a wash,
cut it in eight pieces, put
all the pieces in a pan
with an onion coarsely cut,
until they're brown, not tan.
Then paprika joins the mix,
a cup of wine and broth.
Give the seasonings a fix,
spread the tablecloth.
Serve this dish with sour cream
and pasta, if desired.
Welcome to the symphony!
Conductor, you are hired!
[This message has been edited by Roger Slater (edited December 29, 2002).]
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