food The Drunken Chef
- Thread starter texas blues
- Start date
Got down once again in the Blues Kitchen with my usual brand of drunken kung fu kitchen hooliganism. I opted for a little 3 way action...Hab poppers, beer battered deep fried prawns and a fresh batch of hot sauce. Don't tell mrs. blues but I was kinda' sorta' halfway in the bag. As Martha Stewart would say.."it's a good thing."
I started off by halving the habs. I took some goat cheese, minced onion and garlic, and added shredded mozz and a little sour cream to bind it all up. Some salt and fresh cracked pepper and whirred and stirred. I then stuffed each half o'hab careful to keep the matched halves together. I put those back together and popped them into the freezer to set up. Now initially I was going to bake them but since I was firing up the dutch and oil for the prawns, I opted for the scotch double, that is, two birds with one stone.
While all that hooliganism was taking place I prepped another pot with apple cider vinegar, minced onion, garlic and shredded carrots. I brought that to a boil and then simmered till the carrots were soft. I then added the juice of 5 limes, a cup of brown sugar, some water, a couple splashes of balsamic vinegar and a mix of mostly habanero and some fresno chiles. Cooked that down a bit, seasoned and then cooled it. Gave that the whir and stir with the boat motor and then into the bottles. Notice that this was a very small batch which I find better for me overall. Fresher product and I simply enjoy making the stuff. This batch of "Love 'Thang #9" I will have to say is one of my very best. Excellent heat, nice sweetness to rub up against the acid and well rounded hab flavor. The balsamic opens up the flavor and that combined with the red fresno's...well the color is..ah..see for yo''sef! Gorgeous and rich.
While that whole scenario was playing out I had the dutch oven going with the oil for deep frying. I had cleaned 8 big honkin' prawns and pulled the now frozen prepped habs from the freezer.
I took the habs and the prawns and dredged them in seasoned flour, then into a beer batter and then into the fryer. Splat and pop!! Gotta' love boiling in oil!
I ate the prawns with a little cocktail sauce and the habs with a little ranch dressing. Awesome! I was hiccuping after the 3rd popper (which I never had occur) but a sure sign I was doin' it right and getting lit up proper from the burn.
All and all a great night of culinary debauchery and mayhem. I even managed to not blow up the Blues Kitchen or wake up mrs. blues. Ahhh marital bliss. Blues dawg Missylou kept me in check and was asst. drunken chef.
Here come the piccy's...
Asst. drunken chef and Blues Dawg Missylou. (no peanut butter was served to Missylou during the culinary mayhem).
Prepping the habs and goat cheese...
Love 'Thang #9 in the pot.
Look at that color...I said..LOOK AT IT!!!!
More piccy's coming......
I started off by halving the habs. I took some goat cheese, minced onion and garlic, and added shredded mozz and a little sour cream to bind it all up. Some salt and fresh cracked pepper and whirred and stirred. I then stuffed each half o'hab careful to keep the matched halves together. I put those back together and popped them into the freezer to set up. Now initially I was going to bake them but since I was firing up the dutch and oil for the prawns, I opted for the scotch double, that is, two birds with one stone.
While all that hooliganism was taking place I prepped another pot with apple cider vinegar, minced onion, garlic and shredded carrots. I brought that to a boil and then simmered till the carrots were soft. I then added the juice of 5 limes, a cup of brown sugar, some water, a couple splashes of balsamic vinegar and a mix of mostly habanero and some fresno chiles. Cooked that down a bit, seasoned and then cooled it. Gave that the whir and stir with the boat motor and then into the bottles. Notice that this was a very small batch which I find better for me overall. Fresher product and I simply enjoy making the stuff. This batch of "Love 'Thang #9" I will have to say is one of my very best. Excellent heat, nice sweetness to rub up against the acid and well rounded hab flavor. The balsamic opens up the flavor and that combined with the red fresno's...well the color is..ah..see for yo''sef! Gorgeous and rich.
While that whole scenario was playing out I had the dutch oven going with the oil for deep frying. I had cleaned 8 big honkin' prawns and pulled the now frozen prepped habs from the freezer.
I took the habs and the prawns and dredged them in seasoned flour, then into a beer batter and then into the fryer. Splat and pop!! Gotta' love boiling in oil!
I ate the prawns with a little cocktail sauce and the habs with a little ranch dressing. Awesome! I was hiccuping after the 3rd popper (which I never had occur) but a sure sign I was doin' it right and getting lit up proper from the burn.
All and all a great night of culinary debauchery and mayhem. I even managed to not blow up the Blues Kitchen or wake up mrs. blues. Ahhh marital bliss. Blues dawg Missylou kept me in check and was asst. drunken chef.
Here come the piccy's...
Asst. drunken chef and Blues Dawg Missylou. (no peanut butter was served to Missylou during the culinary mayhem).
Prepping the habs and goat cheese...
Love 'Thang #9 in the pot.
Look at that color...I said..LOOK AT IT!!!!
More piccy's coming......
Can't forget about the prawns and poppers ya'll...doing deep fried is truly a religious experience.
Les' prawns...
Right out of the fryer. The habs were perfectly done and were truly hot blue and righteous little shotgun blasts of flame thrower heat. Awesome!
Thanks for dropping by for another episode of Drunken Chef.
Cheers ya'll, TB.
Les' prawns...
Right out of the fryer. The habs were perfectly done and were truly hot blue and righteous little shotgun blasts of flame thrower heat. Awesome!
Thanks for dropping by for another episode of Drunken Chef.
Cheers ya'll, TB.
Your dog looks waaaaaayyy hyper 
imaguitargod said:Your dog looks waaaaaayyy hyper
Nah...Missylou is all about mellow yellow. However she can turn into quite the attack dog for noms "accidently" dropped. She is also quite the cheese expert!
Cheers, TB.
FiveStar said:
Damn! That's the first thing everyone picks up on...the most important thing....."where's the damn booze pic???"
I plumb forgot to take one. I am such a loser!
Looking forward to your piccy's for this eve Five!
Cheers, TB.
Oh man, I just made a simple brekkie taco with potatoes and eggs and tried the Love 'Thang #9 sauce on it. To quote another forum member...this stuff is the MFing truth!! Sweet hot spicy goodness. Thick without being pasty. Just right. I can taste all the chile's, the lime, the balsamic, the brown suagr..everything and on top of the heat too. The heat I rate between 6 and 7 on hab heat which to me is perfect for anytime anywhere consumption.
I tried to post a pic but photobucket wouldn't upload for some stupid reason....damn you photobucket!!!
This stuff is sooo good that when you consume it, mountains crumble, the seas part. Pennies in you pocket turn into gold bars. Every woman you look at is a "10" and lusts after you. Every car you drive is a Ford AC Cobra. Lightning bolts fly from your eyes as your enemies flee before you. It's THAT good!!
Course..good tequila can do all of the above.
Cheers, TB.
I tried to post a pic but photobucket wouldn't upload for some stupid reason....damn you photobucket!!!
This stuff is sooo good that when you consume it, mountains crumble, the seas part. Pennies in you pocket turn into gold bars. Every woman you look at is a "10" and lusts after you. Every car you drive is a Ford AC Cobra. Lightning bolts fly from your eyes as your enemies flee before you. It's THAT good!!
Course..good tequila can do all of the above.
Cheers, TB.
I could have put up an old booze shot but noooooooo!! Here on THP we have integrity. hehehe....oh hell...who am I kidding?
What's that I hear pulling up in my driveway? Oh shit!! It's the shortbus of FAIL!!
Cheers, TB.
What's that I hear pulling up in my driveway? Oh shit!! It's the shortbus of FAIL!!
Cheers, TB.
Otay... First we have hot sauce makins. Yellow chinenses from the local hippie grocery store. Saved some seeds, cause I liked the taste of these.
Simmered these guys with some carrot, ginger, and garlic in AC vinegar. Little red Hawaiian salt, some agave syrup, and a few splashes of tequila made it sauce!
Here's the finished product. Gave it a whir in the blender and simmered for a few to reduce. Nice yellow color I'd hoped for was an epic fail! However, the taste is nice and tangy with plenty of heat and a nice yellow habby kinda thing going on. So overall the sauce was a WIN.
Fish Fry pics up next...
Simmered these guys with some carrot, ginger, and garlic in AC vinegar. Little red Hawaiian salt, some agave syrup, and a few splashes of tequila made it sauce!
Here's the finished product. Gave it a whir in the blender and simmered for a few to reduce. Nice yellow color I'd hoped for was an epic fail! However, the taste is nice and tangy with plenty of heat and a nice yellow habby kinda thing going on. So overall the sauce was a WIN.
Fish Fry pics up next...
First, before beginning the picture show, I'd like to thank our sponsors PBR, and of course the lovely folks at 30-30 Tequila for providing an affordable 100% Agave tequila!
On tonight's menu... Fried Whiting. I've always thought of Whiting as kinda the Catfish of the sea. Slightly oily and "fishy" but nice white meat and perfect for frying. These bits got a cajun seasoning before getting dredged in a mixture of flour and cornmeal. After that it was into the Dutch fulla blazing vegetable oil...
Here's the final product, complete with fried pickles on the side and homemade tartar sauce. Recipe follows...
Mayo
Capers
Lemon juice
minced garlic
dried dill
I don't measure anything unless Im baking or making cocktails, so just combine these to taste, and you're made of WIN! The freshly concocted hot sauce was an equal WIN on the fried fish as well. Crispy heaven.
The fish rocked so many faces, I felt like I was in the front row at a Clapton show. It got served with al dente steamed asparagus bathed in butter and lemon juice. There is none left for lunch tomorrow, and I've been fighting tears about it since the last bite was consumed.
On tonight's menu... Fried Whiting. I've always thought of Whiting as kinda the Catfish of the sea. Slightly oily and "fishy" but nice white meat and perfect for frying. These bits got a cajun seasoning before getting dredged in a mixture of flour and cornmeal. After that it was into the Dutch fulla blazing vegetable oil...
Here's the final product, complete with fried pickles on the side and homemade tartar sauce. Recipe follows...
Mayo
Capers
Lemon juice
minced garlic
dried dill
I don't measure anything unless Im baking or making cocktails, so just combine these to taste, and you're made of WIN! The freshly concocted hot sauce was an equal WIN on the fried fish as well. Crispy heaven.
The fish rocked so many faces, I felt like I was in the front row at a Clapton show. It got served with al dente steamed asparagus bathed in butter and lemon juice. There is none left for lunch tomorrow, and I've been fighting tears about it since the last bite was consumed.
Dude...there ain't a DAMN 'thang wrong with the color on those 2 bottles full of WIN!!.mrs. blues got some of that agave nectar. I have yet to try it. Give us a rundown on the sauce if you eat it with the fish.
Cheers, TB.
Cheers, TB.
Oh man you beat me on the last post with the fish pics. Forget WIN....the fish is dead to rights AWESOME!!
I've never seen the 30/30 Tequila. How is it?
Cheers, TB.
I've never seen the 30/30 Tequila. How is it?
Cheers, TB.
TB, hot sauce was great on the fish. I usually add some mango to my sauces after they have boiled and been blended, which gives them a bit more consistency, but this is a nice change of pace. More vinegary at first, but now that it's cooled, it's nice and sweet with a decent kick. I'll give it a 6 on the chinense heat scale, as I had to cook it a bit more than I'd usually do.
Agave syrup is great stuff. Much better for you than straight sugar with a lower glycemic index. Great taste, and makes THE best margaritas. I use 1/4 oz of agave syrup mixed with 3/4 oz lime juice and 3 oz pura de agave tequila. Shake with ice, strain into your favorite ice filled vessel and try not to drink six of them! This way you've got a pure agave margarita, and the lower glycemic index on the sugar aspect of the drink is supposed to lessen the chances of a hangover. I read this somewhere, and all I know is I've consumed enough of these in one night to climb trees, howl at the moon, and all the other crazy shit one might do while drinking tequila, and not had one hangover since I switched to Agave syrup. YMMV
Agave syrup is great stuff. Much better for you than straight sugar with a lower glycemic index. Great taste, and makes THE best margaritas. I use 1/4 oz of agave syrup mixed with 3/4 oz lime juice and 3 oz pura de agave tequila. Shake with ice, strain into your favorite ice filled vessel and try not to drink six of them! This way you've got a pure agave margarita, and the lower glycemic index on the sugar aspect of the drink is supposed to lessen the chances of a hangover. I read this somewhere, and all I know is I've consumed enough of these in one night to climb trees, howl at the moon, and all the other crazy shit one might do while drinking tequila, and not had one hangover since I switched to Agave syrup. YMMV
The 30-30 is not bad at all. Not quite as good as Hornitos, but it's pura de agave, and about 20 bucks, so it makes a nice session tequila. For a mixer or a shooter, it really can't be beat. If you want a sipper, it's not bad by any means, but won't live up to pricier bottles. I keep it stocked in the bar at all times during the warmer months!
Herradura!
