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 Recipes
by Chef Brandon Myles Perry
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Chef Brandon Myles Perry
Brandon M. Perry at the age of 23 years old, is a well known Author and Chef from Canada where he currently works as a private chef, teaches Culinary Arts independently to get chef's from around the world ready for any goals they have and the right way on how to achieve them, to add to this he also works doing other tiny jobs to pass the time and does this because this is what the modern independent author subculture expects-as well does he does of himself and others in such a creative subculture and or independent artist scene.
He is the author of 5 books, 4 on food and the other on the in's and out's of horror cinema a collaboration of his own knowledge as well others on horror cinema features Eerie Von from the Multimillion CD selling band Danzig, Calabrese, Blitzkid,The Crimson Ghosts, DiemonsterDie, and Tom Sullivan from Evil dead series fame.
Known as the "Horror Punk Chef" collectivily by the horror punk scene a comically truthful parody considering his works with thouse band's, as well as his friendly ties to thous in the industry and overwhelming respect and support for such a musical style, as well it being a big "fuck you" to the overly common wannabe "Punk Rock Chef"gimmick young chef's use only to gain popularity, this based on more so their drug use then their ability as chef's and marketable because over 75 percent of people have done drugs and or are on drugs at any given time gives televisions viewers the idea that its not based upon what they can do in a kitchen but how much cocaine they do, another way the lazy people in the hospitality industry can get out of the industry-comically enough those who never should have been there any ways he does not dress up, he does not use a gimmick, although will use a gimmick to make fun of other gimmicks, and see's all art as equal territory for both expression and creativeness.
Education:
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Highschool Diplomia,
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Full M.E.D.,
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Ships Cook Certification,
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Culinary Arts Degree,
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Sommolier Certification,
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Mixologist Certification,
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Baking and Pastry Arts Certification,
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Food technologist Certification
Bibliography:
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Contemporary Indie-Styled Cookery
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Advanced Knife Skills: In Theory and Practice
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How to View And Review Post-Modern/Classical
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Horror Cinemia
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The Om Nom Nom Nom Cookbook -69 Contemporary Fusion Menu Conceptualizations
Go to his website
www.chefbrandonmylesperry.com
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Duck stuffing
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped grass
2 tablespoons red wine
Mix it all together, and then stuff it in.
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Meat Ball
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish
Mix it all up and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people.
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BANANA BREAD
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bannanas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt |
Mix the shortening and sugar, beat eggs, and add to mixture. Seperately mix bannanas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees. |
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Stoner Coffee
Ingredients:
A pot of good coffee.
1 teaspoon of finely-powdered straight Arabian mocha/cup.
A pinch of powdered cardamom seed.
0.5 g of pulverized hashish/cup.
Coffee infused whip cream
Place the mocha, cardamom and hashish in a Turkish coffee pot. |
Pour in the coffee. Heat the Turkish pot on a low flame until it threatens to bubble over. Remove it from the heat immediately.
Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top, while the sweet remains of powdered mocha and honey etc... are eaten from the bottom with a spoon. |
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Stoner Salad Dressing
Here’s an example of how it might go. You’ll need,
* Olive Oil.
* Balsamic Vinegar
* Minced garlic.
* Dijon mustard.
* Basil and Thyme, Dried herbs, Oregano.
* Finely powdered marijuana.
* Pinch of sugar salt and pepper.
You can use virtually any combination of oil and vinegar. One favourite is a fruity olive oil, and lemon juice. |
To your oil and vinegar mix, you whisk in, depending on your tastes and tolerances:
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Minced garlic, Dijon mustard, Dried herbs i.e. Oregano, Basil, Thyme, finely powdered marijuana, pinch of sugar salt and pepper.
Whisk together in a blender or bowl, add your salad greens to it, toss and serve.
The ratios of the ingredients are pretty much up to you, to get the consistency right you may want to make your mix and then work in the oil and vinegar as it blends. |
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