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Tuesday, August 19, 2014

Order Up!

Lilly Faye: Hello, Frank. I haven't seen you out and about lately.

Mr. Frank: I've been spending a lot of time in the kitchen, working on my new fall menu. I like to feature seasonal dishes. Right now I'm perfecting my succotash recipe. 

Lilly Faye: Oh. I don't eat succotash. I'm not a big fan of lima beans.

Mr. Frank: I'll bet you'd like my Garden Fresh Succotash a la Frankie. I make it with fresh corn, diced red bell pepper, and edamame in place of the lima beans. I saute′ the vegetables with bacon lardons, and drizzle the finished dish with a balsamic reduction.

Lilly Faye: That does sound rather good. What do you serve with it?

Mr. Frank: It goes equally well with ham, chicken, and any barbecued meat, but I recommend it with my Maple Glazed Salmon Steak.

Lilly Faye: Hmm, okay, I'm game. I'll take an order of Succotash a la Frankie, with a Maple Glazed Salmon Steak.

Mr. Frank: What? Do I look like I'm running a restaurant?

Lilly Faye: Actually, yes. I thought that was the whole point of our conversation.

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