The Count's Drunken Adventures In The Kitchen

I know we already have the drunken chef thread, but I'm going to start this anyway.  Almost anytime I snap a picture in the kitchen whisky is involved.  Don't let the beers with the plated pics fool you, I just crack one open to drink while eating since hot straight bourbon doesn't taste good with food to me.  The rest of the night is all WHISKY!!!  t didn't even know I had taken most of the pics I'm going to upload initially.  They date back to October 2015 or so and I just found them while uploading pics from the camera of a recent off-roading trip.
 
So lets start with Drunken Chicken Lo Mein…...
 

 

 

 


Next up is BBQ chicken, oven roasted potatoes and Ranch Style canned beans.  
 

 

 

 


Tostados?  I seriously do not remember making or eating these!
 

 

 

 

[texas blues]

Count.
 
For the love of all 'thangs holy.
 
Save me some.

 

[The Count]

Count.
 
For the love of all 'thangs holy.
 
Save me some.

Sorry, I did not. My wife often buys me random sauces to try. Last week she brought me Tiger sauce and after trying it I thought it might be good on ribs. Its really vinegar heavy (me likey), kinda sweet and a hint of spice to it. I finished the leftovers with it for lunch today and was very pleased with it.

 

[The Count]

And for tonight..... Primo Ramen

 

[The Count]

Dont doubt the level of awesomeness this ramen reached

 

[The Count]

I ground up some chuck steak today for burgers. I made my double meat and Merican cheese burger with homemade Cajun spice mix on the patties, Franks XTra Hot on the buns, and lightly pan fried onions and jalapeños.

 

[The Count]

Oven BBQ chicken for supper tonight. Spatchcocked a whole organic air chilled fryer and seasoned it with bbq rub this morning. Cooked it as you see while fresh black eyed peas and squash/zucchini cooked.

 

[The Hot Pepper]

Killer!

 

[The Count]

Made some shrimp tom yum ramen tonight. I love the MAMA brand ramen in this flavor, so I decided to make it homemade.

 

[The Hot Pepper]

Very nice!

 

[texas blues]

I ground up some chuck steak today for burgers. I made my double meat and Merican cheese burger with homemade Cajun spice mix on the patties, Franks XTra Hot on the buns, and lightly pan fried onions and jalapeños.

 
Count.
 
Amigo.
 
I loved ever 'thang about that burger.
 
Until the last pic.
 
Maybe it was the lighting.
 
Maybe it was the camera.
 
But that meat looks dry.
 
Broke down.
 
What happened to you man?
 
You've gone down hill.
 
But then....
 
You've been to the top of the mountain.
 
And sat in the lotus position.
 
While conversing with Texas longhorns and armadillo's.....
 
As a culinary Kung Fu Master.
 
So yeah.
 
All downhill from there.
 
And then...
 
I'd take that burger.
 
And hit it with a huge splooge of cheapass yellow mustard.
 
Whataburger style.
 
That forgives a wide variety of culinary burger sins.
 
And more cheese please!

 

[The Count]

The meat was chuck steak that I chopped up in the AM that morning, refridged, then mostly frozen that afternoon and ground up in my Kitchenaid grinder. Yes, the meat was cooked to where there was no pink left. My wife ate with me on these, she does not do anything near rare. So they were cooked more than. I prefer, but they were thin and still super juicy.

If it get my wife to eat with me.......

I have no regrets

Armadillos.... I have spared a many of their lives. I have a Blue Healer who will alert me to them in our yard. I will go outside with a rifle and see them digging in the yard. I let them go about their business. Lone Star Beer isnt on my fav list, but I still appreciate the Dillas.

Ive never spoken to a longhorn, but we have owned pet cabritos that I talked to. Laverne and Shirley are their names. And on many occasions we had drunken conversations on the bank of our pond.

Cheap yellow mustard = fine in my book

More cheese = bad news for my tummy (lactose intolerance )

 

[texas blues]

The meat was chuck steak that I chopped up in the AM that morning, refridged, then mostly frozen that afternoon and ground up in my Kitchenaid grinder. Yes, the meat was cooked to where there was no pink left. My wife ate with me on these, she does not do anything near rare. So they were cooked more than. I prefer, but they were thin and still super juicy.

If it get my wife to eat with me.......

I have no regrets

Armadillos.... I have spared a many of their lives. I have a Blue Healer who will alert me to them in our yard. I will go outside with a rifle and see them digging in the yard. I let them go about their business. Lone Star Beer isnt on my fav list, but I still appreciate the Dillas.

Ive never spoken to a longhorn, but we have owned pet cabritos that I talked to. Laverne and Shirley are their names. And on many occasions we had drunken conversations on the bank of our pond.

Cheap yellow mustard = fine in my book

More cheese = bad news for my tummy (lactose intolerance )

 
Longhorns.
 
KitchenAids.
 
Armadillos. 
 
Mustard. 
 
Goats.
 
Come on now.
 
And talk to Teddy Bear.

 

[The Hot Pepper]

Longhorns.
 
KitchenAids.
 
Armadillos. 
 
Mustard. 
 
Goats.
 
Come on now.
 
And talk to Teddy Bear.

 
https://www.youtube.com/watch?v=aEW-j_OLh5U

 

[The Count]

I made gyros tonight. 50/50 beef and lamb with spices for the meat. Also had a Greek-ish salad. I think this is the first time Ive included a salad here

 

[The Count]

I made cheese steak sandwiches tonight, with ribeye (that had a couple dashes of Annies organic Worcestershire to sail in overnight), white onion, bell pepper, white Merican cheese and a homemade chipotle mayo spiked with ghost pepper sauce.

 

[The Hot Pepper]

Besides it needing 8 more slices of cheese to be a cheesesteak it looks great!

 

[The Count]

Besides it needing 8 more slices of cheese to be a cheesesteak it looks great!

I was thinking the same thing after eating it. That could use more cheese. And both of those slices went into this sandwich. This problem will be solved went I eat the leftovers for lunch today

 

[The Count]

These are usually grilled, but my allergies are bad right now, so grill pan it is. Grilled buffalo chicken sandwiches with white onion, tomatoes, fresh jalapeños, homemade ranch dressing and Franks Xtra Hot. The breasts were butterflied and marinaded in the Franks all. The Trappys cayenne vinegar gets added as you eat and obviously mine had two chicken breast patties

 

[The Count]

Chicken Lo Mein for supper tonight. I thought I had carrots in the fridge but didnt, so its missing them. Chicken was marinaded in soy, rice wine vinegar, salt, pepper and cornstarch. The sauce is soy, rice wine vinegar, oyster sauce, hoisin and sesame oil.

 

[The Count]

These were coated in Walkerswood Jerk seasoning and HBDs jerk rub last night. Today at lunch I added some Walkerswood Marinade as well. Baked in the oven on a rack until done and dipped in more Walkerswood as needed. Not spicy but really good.