Dead Man’s Skewer

Poem Pairing: Batten Down the Hatches

Batten Down the Hatches

Aye, I’ve seen the scallywag 
A time or two
The scuttlebutt on deck
Claims he’s taken the booty

He thinks he has the keys 
To the sunken treasure
In the iron-bound vault
Of the abyss itself

But truth be told, matey
He is full of rum and grog
And enough swagger for three men

He calls for terms and peace 
Alas, twill be no truce
No walking the plank 
Tis all too easy for that scurvy dog

The scuttlebutt is true
I will skewer him myself

Arrr, so swab the deck
Man the jib
Weigh anchor
And hoist the mizzen
By sunset he will feed the fish

Dead men tell no tales

Recipe and Shopping List:

Time to prepare: 10 minutes

Serves: 1 person as an appetizer-skewer

• 1 slice of Bresaola, uncured beef prosciutto

• 1 mini mozzarella ball

• 1 fresh basil leaf

• 1 Peruvian pepper, also called sweety drop peppers

• Drizzle balsamic glaze

• Cracked pepper to taste

To create a Dead Man’s Skewer: Hold one beef prosciutto in your hand, then add a basil leaf to the middle, topped with a mozzarella ball. Fold the beef into a small cone. With your skewer, pierce the Peruvian pepper, then the prosciutto pack. Drizzle with balsamic glaze.

Recipe Shopping List:

• 1 slice of Bresaola, uncured beef prosciutto, which can be substituted with pork prosciutto

• 1-8 oz small mozzarella balls

• 1 small bunch of fresh basil

• 1 jar of Peruvian peppers, also called sweety drop peppers. These peppers are often found in the olive bar section of some supermarkets.

• 1 jar of balsamic glaze