ONTARIO ROSE SCREENPLAY TRAILER
Richard Christopher Burriesci
Victoria Janyia Dillard
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PROLOGUE TO ONTARIO ROSE written by Patrick Dennis Symes
The act of Creation has imbued all living things with a sense of the Other.
Mankind's progressive development from Animism, the Mythologies through the modern Science of Physics - all vehicles to an attempted understanding.
Despite the unfathomable purpose and complexity of the Universe and guided design - its greatest and deepest revelations given in sheer simplicity to those who walk in the humble path of respectful trust ...
The ONTARIO ROSE screenplay will provide you a personal recall to that held in the recesses of your heart and soul.
NOW IN EASY-TO-READ BOOK FORMAT
THESE PHOTOGRAPHS ARE IN OUR BOOK IN BLACK & WHITE AND ARE PUBLIC DOMAIN. THE BEAUTIFUL NATIVE AMERICAN PHOTOGRAPHS INCLUDING ONTARIO ROSE AND HIS MOTHER, VICTORIA ROSE, ARE THE WORKS OF 19th and 20th CENTURY PHOTOGRAPHER EDWARD SHERIFF CURTIS (1868-1952)
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OUR BOOK IS NOW AVAILABLE FOR CHECKOUT AT ALL QUEENSBOROUGH PUBLIC LIBRARY BRANCHES!
GOOD FOOD & GOOD HUMOR is a nice marriage! We got so much good humor ... We should go into the ice cream business! ... OUR RECIPE FOR "GOLD SOUP" is simply... USE 14 CARROTS!
When a guy walked into a seafood restaurant he asked the waiter if they serve CRABS ... his response was that they serve everybody! ... Another diner complained that there was a fly in his zucchini and the waiter charged him a dollar extra! ... The cheapskate complained the charge of three dollars for a cup of coffee OUTRAGEOUS! But he was told that refills were free! Happily, he told the waiter FORGET THE COFFEE! GIVE ME A REFILL! ... These jokes are so CORNY we can start an ETHANOL factory! All seriousness aside ...
YOU ARE INVITED TO SUBMIT YOUR RECIPE ALONG WITH YOUR PHOTO. YOU would qualify as a friend of Ontario Rose. The Ontario Rose Cooking Companion is available FREE on our website: www.TheLincolnStudio.com with pictures!
Juniper Crusted Cervena Venison Loin with Smoked Bacon Jus (Yield 4 servings)
Ryan de Leon, chef de partie, Scaramouche restaurant, Toronto, Canada
5 t. juniper berries
10 t. black peppercorns
5 t. thyme, chopped
2 12-oz. venison short loins
400 ml. water
60 ml. lemon juice
2 T. unsalted butter, divided
500 g. salsify, peeled and divided
8 Savoy cabbage leaves, rib removed, blanched and patted dry
35 g. smoked bacon, finely diced
1 medium shallot, minced
60 g. Savoy cabbage, shredded
1/4 c. 35% cream
Pepper, to taste
1 T. extra virgin olive oil
Smoked Bacon Jus (recipe follows)
Method (1) Lightly toast the juniper berries and peppercorns, cool and crush. Add the chopped thyme, and mix in well. Reserve a little for garnish, if desired. (2) Season the venison loin with salt. Heat a cast iron pan with oil and butter over medium-high heat. Cook the venison on each side until evenly browned and medium rare. (3) Remove from heat, and roll in the spice and thyme mix; leave to rest on a wire rack in a warm spot. (4) Bring water, lemon juice and 1 T. butter to a simmer. Season with salt to taste, add peeled salsify, and poach until tender. Remove 4 pieces that are a nice shape and set to one side to cool in a little poaching liquid. Drain the remaining salsify, and purée until smooth; set aside. (5) Wrap the reserved salsify as tightly as possible in the cabbage leaves to form neat cylinders; trim the ends square and place in a small pan with a little liquid. Set aside. (6) In a small pan sauté bacon, shallot and shredded cabbage in remaining butter. Add salsify purée and cream. Season to taste with salt and pepper, and keep warm. (7) To serve, divide the salsify mash between 4 plates. Slice venison loin into 12 slices, and lay three per plate over the mash. Slice cabbage rolls in half, and drizzle with olive oil. Arrange the cabbage rolls on each plate and drizzle with Smoked Bacon Jus; scatter crushed spices and thyme over plate, if desired.
Smoked Bacon Jus
250 g. smoke bacon, large dice
150 g. white onion, small dice
75 g. carrot, small dice
75 g. celery, small dice
1/4 c. tomato paste
200 ml. dry red wine
750 ml. water
9 whole juniper berries
12 whole black peppercorns
1 bay leaf
10 thyme sprigs
4 T. cold butter
Salt and pepper, to taste
Method (1) In a suitable pan cook bacon along with vegetables until lightly colored. Add tomato paste, and continue cooking until a deep, rich brown color has developed. Pour in wine and water, and reduce by half. Add juniper berries, black peppercorns, bay leaf and thyme sprigs. Simmer to reduce by a third. (2) Strain through a fine mesh strainer, and refrigerate until cold, at which point any fat can be easily removed from the sauce; set aside. (3) Return the sauce to a boil and finish with the butter, checking the seasoning.
THIS IS A FAVORITE DISH OF THE CAPTAIN SCOTT MONTGOMERY & HIS NAVAJO FRIENDS CHIEF MORNING STAR, EVENING STAR AND COW FACE WHO SOMETIMES SUBSTITUTED DEER MEAT WITH BUFFALO. CANADIANS OFTEN ENJOY THIS DISH WITH MOOSE MEAT AND SIMPLY RABBIT.
CANADIAN VENISON WITH SMOKED BACON & CABBAGE ROLLS
GIO'S CHEF SALAD house special of the Day Dream Diner in Toronto
Chef Giovanni D'Agusto uses his combined Italian-Greek heritage to concoct a stupendous chef salad which is a total meal by itself: (Chef Gio is fictitious so this is the recipe of the author Richie Burriesci)
A delicious bountiful blend of fresh baby spinach, romaine lettuce and colorful butter head lettuce with pitted black Greek olives, provolone and feta cheese sprinkled with minced garlic, grated Romano cheese in a large wooden bowl. Top it with artichoke hearts in olive oil and baby grape tomatoes with sliced genoa salami and dolma (grape leaves and rice) of course cut a hard boiled egg in twain generously douse the ambrosian concoction with virgin olive oil and cider vinegar with a sprig of oregano and basil to your taste. Do NOT add salt since the other elements suffice.
THE SCREENWRITERS OF ONTARIO ROSE ARE VERY PARTIAL TO USING PLENTIFUL AMOUNTS OF GARLIC IN EVERY FORM!
Making the Italian sauce (SUGA) is the key element in making pasta cuisine:
A blend of virgin olive oil, heaps of garlic cloves, crushed and peeled tomatoes from a quality canned product is okay but nothing beats fresh. To take away the bitter taste do NOT add sugar but instead a cup of sweet wine, a dash of oregano and basil, with a cup of Parmesan Romano grated cheese and simmer for at least an hour or more. OF COURSE YOUR OWN SAUCE WOULD BE IDEAL!
RICHIE'S POLLO CACCIATORE OVER ORZO
pollo is chicken in Italian and Spanish but in this recipe you roast the whole chicken and completely debone it breaking it up into fairly large pieces not minced. Cook your ORZO pasta.
In another pot blend your cut up chicken with your premium sauce and let settle for about 10 minutes and pour over your plate of orzo (or whatever choice pasta) serve with garlic bread.
RICHIE'S MEATLOAF ITALIANO
ground up choice beef, pork or turkey with one egg, Italian breadcrumbs, Romano or Parnesan cheese, plenty of garlic of course and INTEGRATE softly (you're not kneading bread) MOLD IT AND BAKE IN OVEN TO SUIT YOUR TASTE then add a generous layer of PROVOLONE cheese and let melt. Serve it with your favorite pasta or rice
MEATBALLS are made the same way except mold loosely into large round balls about the size of ping pong or billiard ball. Serve with pasta or the manicotti described below:
LINA MANICOTTI WITH MEATBALLS
this favorite if Linda Ronzoni Burton is simply large MANICOTTI noodles cooked ADENTE then drain, cool down to allow generous stuffing of RICOTTA, ROMANO CHEESES and a hint of parsley. Pour a generous douse of the sauce above and put into the oven about five minutes maximum. Serve on a plate with your meatballs. (and yes, this is how RICHIE makes his Sicilian cuisine)
OLD NYC STYLE STAND KOSHER FRANKFURTERS
as served by Colonel Cain under cover
Very simple! Buy BOAR'S HEAD all beef frankfurters WITH the casings and boil them in cheap BEER. Serve with fresh hot red onions, mustard and sauerkraut on a fresh potato bun! Bon appetite!
PAULA'S POTATO SALAD
Cut into cubes your favorite potatoes only cutting off the eyes of the spuds, yes! There will be skins purposely left. Then boil until soft and drain. Put into bowl with your favorite mayonnaise and add a dash of parsley flakes, salt, pepper and oregano to suit your taste and mix thoroughly. Goes well with hamburgers, hot dogs or baked beans.
Ms. Paula Helen Moon, our classical protege, is Korean-American but loves Japanese cuisine. This is her simple recipe for a cozy meal at home:
Take fresh filleted salmon and a little olive oil to coat your wok or frying pan. Pour YOSHIDA TERIYAKI (the only brand I recommend) Marinade and cook on a low flame on both sides until fully cooked. Serve with white rice and hot saki wine.
KEN PRED'S STUFFED PEPPERS a tribute to his mother Louise
Take 6 large green bell peppers + 2 lbs of extra lean ground beef + 2 cups of cooked white rice
4 cloves of garlic cut finely and cook this concoction in a large frying pan not fully.
Cut the stems off the peppers and stuff the cooked concoction into each pepper and preheat oven to 350 degrees. Put a can of crushed or diced tomatoes evenly spread among peppers and place into oven cooking pan for about 25 minutes until meat is brown and the peppers are tender. Salt to taste. To add an unusual zest to this dish add a can of peas and carrots and stuff into peppers.
KEN PRED'S CORNED BEEF
Get 3 lbs of lean corned beef
Use your large crock pot and fill it three quarters with water and place the corned beef into it until it boils. Once full boiled simmer very low with cover of pot for 7and half hours checking often to see if it is tender to the fork. Discard the water unless you want to make cabbage.
KEN PRED'S MEATLOAF:
Get 3 lbs of extra lean ground beef and two eggs + 3 cups of Italian bread crumbs + one large onion and 3 cloves of grated garlic
Mix this concoction together and form into a loaf and place on a cooking pan. Preheat oven to 400 degrees until well done. Serve with corn on the cob and macaroni and cheese.
KEN PRED'S EGGPLANT PARMESAN:
Take a large purple eggplant and peel it leaving no skin (you may prefer to use the smaller Italian eggplants about the size of a mango or pear which tends to be sweeter.
Cut into quarter inch pieces. Dip into raw beaten egg and season with minced garlic and parsley. Roll in Italian bread crumbs then you fry in a skillet with virgin olive oil until golden brown.
Place on cooking pan with your choice of pasta sauce and cover sauced eggplant with fresh mozzarella into preheated 400 degree oven until cheese is completely melted. Serve on a hero or with your choice of pasta!
KEN PRED'S LENTIL DELIGHT:
Get one large can of PROGRESSO LENTIL SOUP + one large can of TOMATO SAUCE
mix into pot of combined ingredients. Pour a cup of cooked elbow macaroni until they blend to your preferred temperature. Remove from heat and serve in a bowl with fine Italian bread.
THIS IS A REAL PHOTO OF A SHOPSY PASTRAMI & SWISS CHEESE ON RYE SANDWICH WHICH IS A FAVORITE OF OUR BELOVED ALIEN VICTORIA ROSE.
SHOPSY WAS FOUNDED IN TORONTO, CANADA IN 1921. I VISITED THEIR DELI AND THE MANAGER GAVE ME A COMPLIMENTARY SANDWICH LIKE THE ABOVE! I STRONGLY RECOMMEND THAT YOU VACATION IN TORONTO BOTH AN ARTSY AND CLASSY CITY ON LAKE ONTARIO
A PICTURE IS WORTH A THOUSAND WORDS!
THIS POUND CHEESEBURGER & FRIES IS A FAVORITE OF GINNY DILLARD ROSE WHO MET ONTARIO ROSE AT AGE 16 AND ATE THIS IN HIS 1958 EDSEL
MOTHER and SON, VICTORIA ROSE and ONTARIO ROSE
ACTUALLY, THESE ARE REAL NAVAJO INDIANS PHOTOGRAPHED BY EDWARD SHERIFF CURTIS IN THE LATE 19th CENTURY AND ARE NOW PUBLIC DOMAIN. WE HAD IN MIND THE ACTRESS MADELEINE STOWE TO PORTRAY VICTORIA AND WE WERE AT ODDS WHO WOULD BEST SUIT OUR FULL BLOODED EXTRATERRESTRIAL BORN ON EARTH
GALAXY CHEESEBURGER DELUXE
THIS VENISON RECIPE IS BY AN AWARD WINNING WORLD KNOWN CHEF PICTURED HERE
THESE RECIPES WILL BRING YOUR TASTEBUDS TO "THE OUTER LIMITS" OF DINING ENJOYMENT! THE ZANTI MISFITS CAME TO EARTH LOOKING FOR KEN PRED! THE PLANET ANDERA IN THE CALCO GALAXY SECURED THESE RECIPES TO SATE THE APPETITES OF ANDERIANS AND THEIR SENATOR! CONTACT US IF YOUR AN OUTER LIMITS FAN original series
ANNABELLA'S PARADISE POUND CAKE
Annabella Rutherford is a native of Holland who came to America at age 7. She is an artist, interior decorator and a creative chef.
PAPA PRED'S KAPUSTA SOUP "A REAL HEART-STOPPER!
My father Andrew Pred (1913-1988), God rest his soul, lived to be 75 with a probable cholesterol level of 500!The amount of fat that floated to the top of this dish could fill a trough! He simply sopped it up with lots of white bread believing the taste was in the "gravy"! Unfortunately for me, we had no dog I could sneak it to! A great favorite Polish-Slovik cuisine, Just SKIM OFF THE FAT!
2 cups (4 sticks) butter, room temperature
3 cups sugar
6 large eggs, room temperature
1 cup milk, room temperature
1 Tablespoon vanilla extract
1 Tablespoon almond extract
4 cups flour
I like to add almond paste which can be purchased in the baking section of the grocery store, and I add extra almond extract to give the cake an intense almond flavor. Enjoy!!!!!
Never a pound overweight, he had only one kidney since age 26 and he shunned salt and dressings. He watched his diet but his bane was SWEETS! and pistachio ice cream was his favorite! So this connoisseur who tried all brands of this mint green ice cream coated with chopped pistachio nuts gave the gold medal to HOWARD JOHNSON yes, the national outlet under the orange roof! This was not a soft ice cream such as Carvel, which Dad liked but only because it was only a block away from our home. Frequent trips to Howie's was a good five miles from our house. When he got the craving though sometimes with two feet of snow on the ground Dad would pay me $5.00 in 1966 to make my way to the corner candy store and buy him a half gallon of BREYER'S 100% pure pistachio ice cream a very close second to Howie's! The ice cream cost almost $5.00! He would devour the half gallon and lick the container without offering me any, only saying "that's why I paid you $5.00! It was in his honor, my father, Dominic "Donald" Thomas Burriesci (1919 - 2000) that I had a key fatherly character like pistachio ice cream so much.
(my father @ age 16 is the guy in the light suit 3rd from left)
Start with a large pot half filled with water and 3 slices of bacon cut up into pieces. Add a 1/2 bar of salt fatback until it melts. Now take 3 pounds of bagged white beans and bring to a boil then let simmer for about an hour after adding a pound of sauerkraut.
TERESA'S RUBY RED BORSCHT
The Russians have no claim on this veggie cuisine for this is a national Polish favorite! Take 3 hearty fresh beets and be careful not to slice these onion like bulbs. Trim the greens from the top and place in a large pot of water bringing it to a boil letting it simmer long enough for the hot water to turn red. It will not turn red if you slice the beets. Remove the beets and let cool down in a plate for you slice and serve as a side dish with sautéed mushrooms and onions pan fried in butter. To the soup add a tablespoon of salt, black pepper and fresh dill with a half cup of vinegar or sauerkraut with the juice and a quarter cup of lemon juice. If you are not a vegetarian I recommend that you slice a pound of kielbasa to give your borscht some pizzazz! Serve with matzo crackers or a hearty bread with your side dish of beets. Garnish your bowl of borscht with the cut beet greens, fresh dill and a dollop of sour cream.
TERESA LADOWICZ BORN IN POLAND is the animal warden on our ZOOPA page
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