My Succotash Is So Bad
My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!
My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!
Take a sauce pan.
And oil it with olive oil.
Not too much.
Add a half cup of water.
With some garlic to taste.
About a tablespoon of brown sugar.
~That's the key ingredient,
For my succotash tastin' so good! ~
Then...
A dash or two of salt and pepper.
I like the heat of cayenne!
How about you?
Simmer this with onion.
I like Vadalias.
Slice a couple of 'garden' tomatos.
Just one green pepper!
Cover this for about ten minutes.
I like my seasonings to get acquainted.
Now...
Take between three and five ears of corn.
Strip the kernels off the cob.
Add them to the mix.
Lower the heat a bit.
You will know when this is ready.
Trust me.
My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!
My succotash is so bad!
It's the best you'll ever have.
My suc-co-co-co-co-co-co-co tash,
Is bad!
My suc-co-co-co-co-co-co-co tash,
Is bad!
Enjoy!
~...we gather together to ask,
the Lord's blessing...~
Note:
A *Narraganset Indian recipe.
Introduced around 1751.
It was then called msickquatash
and was a mixture of lima or shell beans
with green corn cooked together 'originally'.
*American Indian people of Rhode Island
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Related quotes
151
[Tash]
All bitches come and kick it with me
Weed smokers come and hit it with me
Alkaholiks come and sip it with me
Uh-huh - Alkaholiks come and hit it with me
(Tell 'em about yo'self Tash)
Alkies come and kick it with me
(I said tell 'em about yo'self Tash)
Say what folk? Say what? Aight
song performed by by Tha Alkaholiks from X.O. Experience
Submitted by Lucian Velea
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Before' The Beans
Take one turkey butt,
And put it in boiling water.
Make sure you had put in olive oil first.
With a little butter, oregano and basil leaves.
Then add two tablespoons of soy sauce.
A pinch or two of brown sugar, salt and red pepper.
20 minutes!
That's all you want to give it 'before' the beans!
Speckled Butter Beans.
With kidney and black eye peas.
Add them with sliced carrots and celery.
Turn down the heat,
To medium for approximately 45minutes.
And serve this with brown rice.
If you are into chicken...
Fried wings would be delicious.
For the better of the best tastes,
The 'smoked' turkey butt is great for that!
NOTE: 'Yes' this is my own original recipe.
Enjoy!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Blackeyed Peas and Fresh Carrots
Blackeyed peas and fresh carrots cooked,
Together...
Is a surprising combination that is delicious.
Boil a medium pot of water.
Add olive oil, salt, garlic and onion.
Soy sauce with a bit of lemon.
And butter too if you wish this to salivate.
Bring these ingredients together!
In at least a ten minute boil.
Add the blackeyed peas and carrots.
Lower the cooking heat.
And within fourty five minutes,
Enjoy as you eat!
Be careful.
You are going to want this everyday.
Over rice or mashed potatos.
Or perhaps...
With my,
Sweet and sour brown sugar baked steak.
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Pancakes and With Baked Salmon
I do have this 'thing'
For my own homemade pancakes.
And with baked salmon!
What a treat to eat.
You are not going to get any that I make!
But here is the recipe.
You can do it just like me.
First beat an egg in a mixing bowl,
Add a tablespoon of baking powder.
A third teaspoon of salt
A full teaspoon of sugar.
And about a third cup of vegetable oil.
Beat that all together.
Now you want to add the flour.
About a cup...maybe more...
If you're serving more than two people.
I choose to use evaporated milk.
At least a cup.
Whip all this stuff up.
Heat that frying pan or griddle.
Medium to hot.
Add some olive oil if you got it.
Vegetable oil will do.
With a slice of butter added too!
OH! I almost forgot the salmon!
I use salmon steaks.
Preheat the oven 350 degrees.
After rinsing the salmon...
Rub with apple vinegar.
Salt and pepper if you please.
Lay on tin foil since this is what I use.
Add butter and a bit of oil!
Enclosed that salmon within the foil.
Baked twenty minutes.
That's all it takes!
ENJOY!
Use syrup on the pancakes.
Perhaps a little Vadalia Onion Dressing,
On the salmon.
And if you don't like this...
You definitely will love,
My brown sugar/mustard roasted chicken.
But I'm not sharing that right now!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Chicken With a Twist of Deliciousness
I bought thin breasts of sliced chicken.
Thinking I would make a chicken soup.
So I then cut the breasts,
Preparing to create a meal...
I believed would be the best.
When I had this thought...
Season and sauté the breast.
Simmer them quickly,
In olive oil next.
Add I did...
Broccoli, onions and green peppers.
With carrots and celery...
Thinking perhaps some cauliflower,
And Soy sauce too...
Was needed in this aromatic stew.
This I did.
Before I lowered the heat,
And covered this with the frying pan lid.
I said to myself...
This needed a touch of brown sugar.
A splash of apple vinegar,
And a dash of lemon for taste.
Mine,
Of course!
I'm suggesting this,
Before it is ready to plate.
I think this took twenty minutes to cook.
But the smell of it increased my appetite.
And I couldn't wait,
To devour each morsel.
Knowing I had cooked up something,
Bonafide to get me hooked!
Oh yes!
I've already named it,
Chicken With a Twist of Deliciousness!
If you want some,
You will have to make your own.
None of this I am eating,
Will a dropp of it you get!
Oh,
Before I forget.
Add some basil, dill, oregano and garlic too.
I like to use red pepper as well.
You can try that,
If you wish to lick the dish!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Spreading Haddock
First pre-heat the oven at 350degrees.
Take approximately 3lbs of fresh haddock,
Season it..
With a compound seasoning of salt
Oregano, pepper/red pepper, garlic powder,
Onion powder, and celery salt.
Gently rub these ingredients into the awaiting haddock!
One baking dish is needed.
Pour one full cup of water/maybe more into dish.
Sprinkle Basil onto the water. YES...B-A-S-I-L.!
Lay that haddock down.
If you have bread crumbs...
Now is the opportunity to crumb this haddock!
Get a stick of butter.
Slice thin butter slices...
And place them on that haddock.
Final touch before slipping this into the oven...
Toss some parsley...on the haddock!
Cover with aluminum foil.
Place this dish into the over for about 30mins!
Next!
Romaine makes the beginnings of a good salad!
Get some fresh Romaine. Wash it.
Get a platter and chop this thing up!
Tomatoes? Fresh? Get 'em! Dice 'em if you wanna!
One large Vadalia Onion. One Green Pepper.
And one jar of Roasted Peppers.
Slice this mess up into a mix.
Yes...
Of course,
Put it on the platter. Remember? Presentation!
There's never been a time for haddock,
As it's time for haddock now!
It should be caressing the kitchen...
And your taste buds by now!
Take it out of the oven.
Let it cool for about 10-15 minutes!
Look at that platter!
Now look at that haddock!
Put that haddock on top of those lucious vegetables!
Take some virgin oil! Yes...make it 'virgin'.
At this point you just want a hint of oil.
NOW...
If you really are serious about your taste buds...
A mix of vinegar/white zinfandel/olive oil,
Is a nice topping!
When you want to do something for yourself...
Spreading Haddock is recommended!
There's nothing like it!
'How many does it feed? '
Why? You're not getting none of this!
That's why I went through the trouble
Of telling you how to make it!
How many does it feed?
One!
Me...Sorry 'bout that!
But this is a meal for the 'survivors! '
LOL...just joking! Have some!
Note: This is my own creation! 'Yes. You have my permission
to use it and treat yourself. You're gonna love it! '
Spreading Haddock...LOL
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Last Call
[all]
Last call for alcohol
The club is almost closed
(thats right)
So I need your name and your number
(yo, yo)
Before the night is through
[tash]
Yall wanna talk about drinking?
I took a drink, took a swallow
Left the champagne bottle hollow
Passed my keys to lil talo
Cant crash the el dorado
You know how it go
When you sipping on mo
You be tore up from the floor up
And you dont even know
[xzibit]
I had the bartender set up three shots
I knocked em back
Nitrate over the track
The whole crowd reacted
From right here through the ? ?
Baby relax youre rolling with me
Its mister a through x to the z
[sfp]
Going out with my friends
To celebrate the weekend
I hope the club is jumping
So I can find a little something
Wanna get my drink on
Wanna get my freak on
Im gonna try to come on
Before the night is over
1 ? [all]
Last call for alcohol
The club is almost closed
So I need your name and your number
Before the night is through
Last call for alcohol
The club is almost closed
So I need your name and your number
Before the night is through
[sfp]
Checkin for the sisters
Flossin the prada
Dolce gabana baby can I holla?
You know Im peepin atcha
Hoping I can catch ya
I wanna get atcha
Can we dance before the night is over?
Come on, oh
Repeat 1
[sfp]
This round is on me
Champagne and hennesy
I got chips just get whatchu like
Next round is on you
Tequila shots and brew
Im getting faded yo
Cause I didnt drive
[tash](xzibit)
Its last call yall so all yall
Its time to pull your money out
Come through, post up
Peepin all the honeys out
Smoke fest, guinness out
Got your homies passing out
(party down baby)
You know what x and ca-tash about
[xzibit]
Yo I stay with it
While you perpetrate and try to play with it
Something people with the all chrome
Custom fitted whatever you want
From the car straight to the bar
Were the la guns holding hennesy for everyone
Repeat 1 till end
song performed by by Xzibit
Submitted by Lucian Velea
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Bleezer's Ice Cream
I am Ebenezer Bleezer,
I run BLEEZER'S ICE CREAM STORE,
there are flavors in my freezer
you have never seen before,
twenty-eight divine creations
too delicious to resist,
why not do yourself a favor,
try the flavors on my list:
COCOA MOCHA MACARONI
TAPIOCA SMOKED BALONEY
CHECKERBERRY CHEDDAR CHEW
CHICKEN CHERRY HONEYDEW
TUTTI-FRUTTI STEWED TOMATO
TUNA TACO BAKED POTATO
LOBSTER LITCHI LIMA BEAN
MOZZARELLA MANGOSTEEN
ALMOND HAM MERINGUE SALAMI
YAM ANCHOVY PRUNE PASTRAMI
SASSAFRAS SOUVLAKI HASH
SUKIYAKI SUCCOTASH
BUTTER BRICKLE PEPPER PICKLE
POMEGRANATE PUMPERNICKEL
PEACH PIMENTO PIZZA PLUM
PEANUT PUMPKIN BUBBLEGUM
BROCCOLI BANANA BLUSTER
CHOCOLATE CHOP SUEY CLUSTER
AVOCADO BRUSSELS SPROUT
PERIWINKLE SAUERKRAUT
COTTON CANDY CARROT CUSTARD
CAULIFLOWER COLA MUSTARD
ONION DUMPLING DOUBLE DIP
TURNIP TRUFFLE TRIPLE FLIP
GARLIC GUMBO GRAVY GUAVA
LENTIL LEMON LIVER LAVA
ORANGE OLIVE BAGEL BEET
WATERMELON WAFFLE WHEAT
I am Ebenezer Bleezer,
I run BLEEZER'S ICE CREAM STORE,
taste a flavor from my freezer,
you will surely ask for more.
poem by Jack Prelutsky
Submitted by Poetry Lover
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Gobi Manchurian
Remember you are not living for eating only
To change taste you may take this.
This chinese cuisine would be ready
With in fortyfive minutes.
You are the starter and
This is yours main course.
You can take the ingredients
Like couliflower plain flour
Corn flour spring onion ginger
Garlic salt soya sauce green chilli
Tomato ketup oil water.
Preparation method to taste.
Make experiments in this
Revolutionary new way.
Remember you are not living
Only for eating.
poem by Gajanan Mishra
Submitted by Poetry Lover
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Cork and Sip
Sausage.
Beef and sautéed.
With a bit of soy sauce.
Bedded with sliced onions...
And green pepper.
Wrapped in foil.
Tin,
I prefer.
Baked in a preheated oven,
At 350 degrees.
And left for at least one half hour.
Then served with garden grown tomatos.
Appetize yourself with this.
Remove the cork and sip...
On your White Zinfandel!
'OH...
How could I forget the dashing of brown sugar?
Do it...
If you dare new sensations! '
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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My Collard Green Romance
At one time...
One would have to beg grocers
To get collard greens in their stores.
Now the major food chains,
Have them propped up like kings and queens...
Among the lettuce, cabbage and corn!
They have obtained such notoriety today,
You have to have patience when someone
Grabs the last bundle.
And that person would not have admitted,
A leaf of a collard green bush in their neighborhood!
I saw these times coming.
'Cleo' didn't have the market on this!
When I finally can find Collard Greens...
Stocked like precious gems near the avacados.
I go to the suburbs.
Pig feet, chitlins', hamhocks, snouts and hoofs,
Are there!
Like it's a Negro Christmas going on!
Or...
Someone's been passing around my grandma's recipes!
When I cook my Collard Greens...
I season the water with dashes of salt, pepper
And garlic powder.
I slice one vadalia onion and a small potato.
I add three teaspoons of apple cider vinegar,
One teaspoon of lemon juice.
Two tablespoons of Olive Oil...virgin!
Cover and bring this crap to a boil.
Fill kitchen sink for the Collard Green bath.
This is where the true romance begins!
With baking powder, salt and celery seasoning...
Gently lift your Collard Greens and place them,
Stalk first into the warm and inviting water!
Rub each leaf between your hands under the water.
And while you are there...
Alone with your Collard Greens,
Glad you did not have to go to battle to get them.
You rinse them and begin to slice their leaves,
Grabbing them into a bunch...
And placing those cut leaves in a bowl.
When this task is done,
Put those greens in a pot that, hopefully...
Smells like an exotic preparation for royalty!
Turn down that boiled heat...under the pot!
To medium cook...
And let them do so for about 45mins to an hour.
Never rush cooking Collard Greens.
Oh...
When I want my Collard Greens,
To taste better than any on the scene!
I use baby smoked turkey butts.
In the boiled prepped water,
With the other sizzling seasons!
Any turkey butt will do...
But those baby butted turkeys,
Make gobbling up Collard Greens so delicious.
Enjoy!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Kielbasa
No,
I'm not Polish.
Do I have to be?
To love kielbasa...
With scrambled eggs, hashbrowns
And hot tea.
That's my favorite,
Although I do enjoy it with beans.
Leafy vegetables like cabbage also will do.
I tried to make it once.
1 -1/2 lbs of lean boneless pork
1/2 boneless veal
1 tsp.salt to add zest and zeal.
I used 1 tsp. of black crushed pepper,
With three cloves of crushed fresh garlic.
A tablespoon of mustard seed...
And a 1/4 cup of ice also crushed.
Make sure you get the casing.
Cut the meat into small chunks.
Then grind the meat with the seasonings and ice.
Mix this well...
Stuff the mixed meat into the casing.
Either smoke this stuff in an outside smoker.
Or grill.
Oh yes...
Don't forget to tie a knot into the casing!
And close each end.
If you don't you'll have sausage all over the place.
Just a Spring recipe to enjoy for Easter AND...
St. Patrick's Day.
But the Irish have their own separate deliciousness!
Recipe:
Courtesy of Global Gourmet...Global Destinations
www.globalgourmet.com
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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My Black Eye Pea Stew
Did I mention,
My black eye pea stew to you?
Well...
This is what you do.
Boil your water,
Add sliced smoked turkey butt.
With seasons you prefer.
I like to mix in olive oil with butter first.
Before adding apple vinegar...
With Old Bay and a bit of salt,
Then soy sauce...
To allow my taste buds to burst.
Add your black eye peas.
Speckled butter lima beans.
Kidney and black beans too!
I also enjoy cooking with onions...
Green peppers, carrots and celery.
For a flavored taste,
You simply can not refuse!
Well...
You can 'try' making attempts.
But licking your lips,
Is not too convincing of a defense.
'May I get some more? '
You sure can!
After I get to taste it myself!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Veggie Poetry
steamed okra
round, red, shiny tomatoes
violet onion, some white spring ones
and hot chili
with black pepper
some olive oil
and rosemary herbs for flavoring
a little salt
a little sugar
suit to your exquisite, exotic asian taste
add some more other
herbs and hot spices
mix them in a bowl
shed some tears
for summer salt
add some green lettuce
and black olives
and pickles to taste
pick some
then chew
do not swallow yet
take your time
enjoy your veggie poetry
do not take any meat
or poultry
now take your time alone
eat
poem by Ric S. Bastasa
Submitted by Poetry Lover
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You Want Me to Believe I Love You
You want me to believe I love you,
Like I do your fish shish kebabs?
Skewered perfectly between Vadalia onions...
Green pepper and fresh garden tomatos.
You don't want me to find it odd,
They are dipped into beer...
Before grilling them over a mesquite laced bar-be-que.
You think I should find the salmon chunks delicious?
With your homemade lemon and brown sugar sauce...
As I sip red wine and chew!
You want me to believe I love you...
Because you can whip up these recipes?
You think I enjoy making love with you...
Because you easily please and seductively tease?
You want me to believe I love you,
Because I'd be a fool if I did not?
Who do you think you are to believe,
You can weaken me like that?
I'm just here to enjoy the view from your window.
And the companionship I get,
As I play with your Tabby cat!
Don't ever believe,
I'm with you constantly...
Because I think you and I are a match!
I'm not giving up my bachelor life,
To become snapped up by your trap.
I am much too wise to be tricked like that!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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A Song. For the Centennial Celebration of Harvard College
When the Puritans came over
Our hills and swamps to clear,
The woods were full of catamounts,
And Indians red as deer,
With tomahawks and scalping-knives,
That make folks’ heads look queer;
Oh the ship from England used to bring
A hundred wigs a year!
The crows came cawing through the air
To pluck the Pilgrims’ corn,
The bears came snuffing round the door
Whene’er a babe was born,
The rattlesnakes were bigger round
Than the but of the old rams horn
The deacon blew at meeting time
On every “Sabbath†morn.
But soon they knocked the wigwams down,
And pine-tree trunk and limb
Began to sprout among the leaves
In shape of steeples slim;
And out the little wharves were stretched
Along the ocean’s rim,
And up the little school-house shot
To keep the boys in trim.
And when at length the College rose,
The sachem cocked his eye
At every tutor’s meagre ribs
Whose coat-tails whistled by
But when the Greek and Hebrew words
Came tumbling from his jaws,
The copper-colored children all
Ran screaming to the squaws.
And who was on the Catalogue
When college was begun?
Two nephews of the President,
And the Professor’s son;
(They turned a little Indian by,
As brown as any bun
Lord! how the seniors knocked about
The freshman class of one!
They had not then the dainty things
That commons now afford,
But succotash and hominy
Were smoking on the board;
They did not rattle round in gigs,
Or dash in long-tailed blues,
But always on Commencement days
The tutors blacked their shoes.
God bless the ancient Puritans!
Their lot was hard enough;
But honest hearts make iron arms,
And tender maids are tough;
So love and faith have formed and fed
Our true-born Yankee stuff,
And keep the kernel in the shell
The British found so rough!
poem by Oliver Wendell Holmes
Submitted by Poetry Lover
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Sit There And Eat It
OH!
So you want to 'mince' something?
You come in here ready to dice...
With me?
Well...
Let me tell you something right now...
You take this knife!
You see that roasted garlic?
Vadalia onion, parsley and garden tomato?
You dice them first!
You mince that together.
See that sauce pan?
DO YOU?
Put some olive oil in that pan!
Add some seasalt.
Now you add some fresh ground pepper.
Wait until that oil heats!
DO YOU HEAR ME?
DO YOU?
Do you see that cod sitting over there?
Get the butter!
Get the unsalted butter.
What do you mean there is only salted butter?
Then USE it!
Melt it separately.
Dip that cod in that butter.
Throw that diced stuff in that oil.
Sizzle all of it!
Now put that cod in!
YES! Put that in there! In that pan!
And...
When that is finished cooking,
I want you to sit there and eat it!
Every dropp of it!
WHY are you smiling?
I didn't do a thing!
poem by Lawrence S. Pertillar
Submitted by Poetry Lover
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Cook Of The House
Ground rice, sugar, vinegar, seco salt, macaroni too,
Cook of the house,
Im the cook of the house.
No matter where I serve my guests,
They seem to like the kitchen best cause Im the cook of the house,
Cook of the house.
The salads in the bowl,
The rice is on the stove.
Green beans in the colander and where the res is heaven only knows.
Cinnamon, garlic, salt, pepper, corn-bread, curry powder, coffee too,
Cook of the house,
Im the cook of the house.
No, matter where I serve my guests,
They seem to like the kitchen best.
cause Im the cook of the house,
Cook of the house.
Where the rest is heaven only knows.
Matter where I serve my guests,
They seem to like the kitchen best cause Im the cook of the house.
Cook of the house,
Cook of the house,
Im the cook of the house.
song performed by by Paul McCartney
Submitted by Lucian Velea
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The Green Corn Moon: full
moon in August. We freeze sweet
corn and lima beans.
haiku by Toby Reade
Submitted by Poetry Lover
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Into White
I built my house from barley rice
Green pepper walls and water ice
Tables of paper wood, windows of light
And everything emptying into white.
A simple garden, with acres of sky
A brown-haired dogmouse
If one dropped by
Yellow delanie would sleep well at night
With everything emptying into white.
A sad blue eyed drummer rehearses outside
A black spider dancing on top of his eye
Red legged chicken stands ready to strike
And everything emptying into white.
I built my house from barley rice
Green pepper walls and water ice...
And everything emptying into white
song performed by by Cat Stevens
Submitted by Lucian Velea
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