Monday, November 21, 2011

Day 320: The Kosher Kitchen

 Tomorrow morning I volunteered Boyd to teach seminary. He is teaching from Leviticus 11 about the law of Moses. Boyd's mom came up with the idea to do a clean and unclean menu. Here is what Boyd came up with. First of all he called his "restaurant" "The Kosher Kitchen"



Here is the Menu. Isn't he creative!


Appetizers
Crunchy Rice: sautéed rice, deep fried locusts, and assorted vegetables
Snake on a Staff: marinated snake kabob with peppers, onions, and pineapple
Cheese Plate: an assortment of goat cheese, mozzarella, provolone, and cheddar
The Eden Platter:  sliced apples in a sweet and sour sauce


Soups
Pheasant Bowl: diced pheasant and potato stew
Eel Ball Soup: chopped eel dumpling in a creamy white vegetable soup
Eagle Corn Chowder: corn and eagle with a overwhelming hint of cumin and chili soup
Chicken Noodle:  mom’s classic, chicken pieces and homemade noodles in broth
Osprey Egg-drop Soup:  an Asian staple, osprey egg cracked into boiling osprey broth


Dessert
Grasshopper Milkshake: mint ice cream, milk, and chocolate covered grasshoppers
Salted Snail: picked from their shells, not too sweet, for you savory lovers
Apple Tort: apple pie baked in a tortoise shell, served hot
Strawberry Goatgurt : fresh strawberries swimming in yogurt made from fresh goat’s milk



Entrées

‘Am an’ Cheese:  a simple ham and cheese melt

Leg of Lamb: lamb’s leg grilled to perfection smothered in a cherry glaze

Filet Minion: tender sirloin medallion wrapped in juicy bacon, grilled just right

Black Bear on Rye: shredded bear meat doused in tangy BBQ sauce

Prime Rib: only the best beef in town

Noah’s Ark: An assortment of meaty medallions: beef, elk, buffalo, lamb, and deer. 2 of every king of course

Catch of the Day: whatever road kill the chef finds on his way to work

Father Abraham: Alaskan salmon smoked over hickory kindling

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