Johnny has cooked for as long as Jesus was on this earth and coming from southern Ohio and eastern Kentucky heritage, he mastered his mama's home cookin' and moved to Manhattan and studied with the finest celebrity Chef's.. Charlie Palmer of Aureole fame was his mentor and taught him to not need a book and learn the science behind it all. He also has studied at Sinclair's Culinary Arts Program to get himself legitimized in the industry. He is an inventor not a recipe follower, but, would rather read a menu and taste and reinvent the wheel with his own twist. He also craves attention and this is yet another stage that he can hoist himself upon. Middle child syndrome has put him in front of many audiences and he delights in being a part of Queeries.
E-MAIL Johnny @
queeries@gaydayton.org
Poached Pear in red wine, mescaline greens, Danish bleu, and aged balsamic.
Peel however many pears that there are guests. I used sickle for it's petite
size, but, any pear will do. (support your organic produce aisle.)
If large pears are used, section or cube them to accommodate the salad.
Remember that seeds and peeling and stem are aesthetically pleasing on a plate,
so don't shed all the pretty parts. hell, leave the whole thing intact and
quarter them.
Place pears in shallow pan that will hold the wine, somewhat immersed. bake 250
or lowish for a while. lol. (until they feel like potatoes ready to be mashed.)
The rest should be obvious. Clean lettuces, pat dry; place perfectly on plate
as if it were growing out of it and place pear just so, crumble bleu and
sparingly dribble balsamic. ask your honey about dribble.....
Marguerita pizza there's an h in there, I can't remember]
Marguerhita pizza?
at least I know how to make it.....
mix 1 cup body temp. water with 1t yeast, quarter cup sugar and let stand till
bubbles....add 2 and a half cups flour, a little at a time, so that your kitchen
doesn't have to be re-cleaned. finish with 1T olive oil. oh yeah, knead the
hell out of it through the mixing, preferably naked, with just an apron on. It
is as good as shaving your privates.
have 2 or 3 cocktails, waiting 2 hours or so until it shows favorable risen
qualities. at least double in size. oh yeah, cover oiled bowl that houses
perfectly balled up dough with hot wet rag and hot water bath underneath. bowl
on bowl, you know.....
take out of bowl and throw on floured surface and start feng shui-ing the ball
into a disc. working from center after taking your frustrations out on the
first couple poundings....create a disc with your piano fingers.
smear sauce and accruements on pizza and bake at 450 for 7 to 10.
Rosemary Shortbread
cream 3 sticks soft butter with 1 and a quarter cup of sugar until.. you know,
creamy.... add 3 cups flour [again a little at a time] and then fold in fresh
rosemary sprigs from the organic herb section of your tasteful grocery. whole
and cut up rosemary is aesthetically pleasing. pour thick glob in pan that
accommodates mixture. the smaller the thicker, in this case. spread mixture
across pan to level status and bake at 350 for 25 minutes or so. A little soft
to the touch is recommended before retrieving. flop over with cooling rack on
top of retrieved pan first, flipping over and cooling.
this works well with the style of dress for the pizza, (wink, you know what I mean)
Guacamole
mashed avocado with chopped tomato, chopped onion, hacked cilantro leaves, lime
juice, a garlic pearl mashed; and FOLD. the more the merrier, so don't skimp
and make it lumpy and riddled with cilantro. that is the key.
buy that corn tortilla package and cut into quarters and deep fry your own
chips; that will blow his skirt up
chocolate lotion
heat 11 ounces of chocolate morsels or bars and 1 cup of milk to near boiling
making a very rich chocolate milk
meanwhile marry 1/2 cup heavy cream, 1/4 cup sugar, and 2T soft butter in
another bowl then pour while whisking into the rich chocolate milk.
let cool for awhile so not to burn your sweetie unless he or she likes hot wax
poured on them. voila....
wontons
buy those little wonton [egg roll] wrappers and slowly peel them apart, one at a
time, keeping the remainder covered with wet towel while you fill each wrapper
with goodness from cheese [creamy] to meat ness to the TVP sausage that I fried
up and maybe some little bits of fresh herbs [experiment] and spread egg wash
[beaten egg] on the entire perimeter of wrapper and fold up like a little
present. steam or deep-fry for a minute. feed your sweetie....and they will
love you, love you, love you....
dip in sauce stuff if you'd like