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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!
 

 

 
 
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LOL! So what does you working with Mexicans have to do with me liking sour cream on a wrap??? :rofl:
 
So...... I can use my sour cream or????? :rofl:
 
The Hot Pepper said:
Epic!!!!
 
I think I'd add some sour cream but just to cool the hot.... but damn that is perfect son.
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Thanks. I have to watch my dairy intake very carefully, so I usually stay away from the sour cream. Same reason I dont usually do as TB said and throw some cheese on it. Ive got enchilada soup on the menu this week, so that will be my dairy for now.
 
Cooked up some gumbo last night. The chicken was poached and the poaching stock was used for the liquid in the gumbo. The sausage is andouille and was quickly cooked in butter.
 

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I love my Chicago inspired beef sandwich. Its not near as thinly sliced as the traditional one, but its tasty, is dipped and includes hot giardinera. I roast a chuck roast heavily seasoned over a pan of beef broth, garlic and Worcestershire. When its med/rare I throw it in the fridge. The next day its sliced thin-ish and reheated in the juice, placed in a French roll, dipped and topped with Vienna Beef brand giardinera.
 

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I feel like that's a double post. :/
 
Tonight was chicken enchilada soup. There is rough chopped garlic, cilantro and lime juice in the mini sauce bowls. Cream cheese in the clear one, which gets blended with the enchilada sauce prior to going in the pot. Shredded cheese goes in last AFTER transferring from the cast iron. I mixed it in once before putting the soup in Pyrex containers and I about damn near never got the cheese off my Dutch oven. The hot sauce added to the bowl is Matouks Scorpion Pepper sauce.
 

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Whoa killer! But uh shouldn't enchilada soup have tortillas in it or with it?
 
The Hot Pepper said:
Whoa killer! But uh shouldn't enchilada soup have tortillas in it or with it?
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Thanks. The first time I made this I did it without tortilla strips, which I do use in my tortilla soup. My wife said exactly what you did, this should have corn tortilla strips at the end. So the next time we tried it and neither of us liked the addition. This is so creamy and cheesy its just crazy good. I worked with a female mechanic once who smelled me reheating these for leftover lunch at work. She asked if she could try it. She then gave me $$ to go buy myself lunch so she could finish the bowl. True story!
 
I only asked because of the name but hey it's just a name. It looks killer.
 
I wonder tho, if you served warm corn tortillas on the side, and you could just tear off pieces and dip, if that would be good... :)
 
The Hot Pepper said:
I only asked because of the name but hey it's just a name. It looks killer.
 
I wonder tho, if you served warm corn tortillas on the side, and you could just tear off pieces and dip, if that would be good... :)
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Ive see mexicans do that with their meals most of my life here. They will either roll them up tight or tear them into random pieces and dip them into something on their plate. And yet Ive never done it. I always reach for the tortilla chips, lol. Give me a plate of runny enchiladas and a bunch of tilla chips and its on!
 
Gonna grind up some chuck steak this afternoon. ITS BURGER NIGHT!

Im gonna do a homemade Burger King Double Quarter Pound King. I had one when they first released them here and for a fast food burger it was decent. Ive got 7 Pot Primo puree that will go in with the meat to give it some spice.
 
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