food The Drunken Chef

[Noshownate]

i wish i had petro at home too!

 

[texas blues]

Well??? Where 'da noms? Show them now or I cybersteal your PBR!!

Cheers, TB.

Since you refuse to show the nom nom piccy's, I taunt you a second time with another Notorious Nacho pic...

Cheers, TB.

 

[QuadShotz]

Well??? Where 'da noms? Show them now or I cybersteal your PBR!!

Nooooooooo!!

Well, since I just barely woke up, here's brekky noms:

Real Canadian Bacon...

Fried it up in the iron, did a quick scramble with a couple eggs, added some onion and anaheim, added spices and a slice of jalapeno jack. Swiped a english muffin w/ mayo and ElYucateco Red Hab sauce, set on top of the egg stuff to steam while the cheese melted.

Simple, but very effective.


SKoL,

QS

 

[texas blues]

Nice Quad. Love the CBacon label..."pork sirloin hips".

: TB returns cyberstolen empty PBR cans to Quad :

Cheers, TB.

 

[Nakana]

Wow TB and Quad, you guys make me hungry every time you post Nom Nom pics!

 

[QuadShotz]

Thx!

Always happy to contribute to culinary droolage. BTW, Those nachos are Da Bomz TB!!

 

[chilehunter]

well I've never posted in this drunken chef thread....well cuz basically all my meals I've posted I've been kicking back a few LOL

The Blues Kitchen was squankin' out the mojo last night ya'll. Fish was on the menu as I can't get enough of the stuff. I resorted to an old standby (which I stole from my best buddy and world class fishing guide, Chip) Vietnamese black bean and garlic salmon. There are many brands of black bean sauces but the one Chip and I have stayed true to is one readily found here in the states, Lee Kum Ki. Garlicy, spicy and the fermented black beans are up front and in your face. The more sauce you use, the more you crave it.

I sauteed red onion, red bell and fresno peppers in a 50/50 butter/olive blend. Once done I set those aside and sauteed salmon filets dredged in seasoned flour. Flipped those once and then added the black bean sauce and the sauteed veg.

'Lawd have mercy! The smells coming from the cast iron and permeating the Blues Kitchen were just as intoxicating as the beer and tequila I was fueling the mayhem with. Only one way to serve this...a little tillamook cheese on a flour tortilla and fresh squeezed lime juice. Rolled up and topped with a bit of sour cream, green onion and Love 'Thang hab sauce. Truly in the realm of "sex on a plate".

Here's some of the goin's on...

Is there anything you can't put on a tortilla? I think not!!

damn TB!!!!! that looks killer!!! you're not kidding... the more you add...the more you crave..... black bean sauce....black bean sauce is my favorite asian sauce!!! I can eat it straight from the bottle.
I think you need to upgrade your cookware an get yourself a nice wok

 

[chilehunter]

The Duckfarts didn't come out all that good as I'm not a pro bartender, WAH! But the nacho's....

And I put them on a plate,,

Since you refuse to show the nom nom piccy's, I taunt you a second time with another Notorious Nacho pic...

all I can say is wow!....ok a couple more words LOL
the nachos look damn tasty! I never thought of making nachos in a skillet but I gotta try this!

 

[QuadShotz]

Not much ya can't do with cast iron... ya can even bake in it.

 

[texas blues]

Even mrs. blues gave me a funny look after doing nachos in cast iron. I've even done delicate sauces in cast iron with no worries. I think the reason CI is so good is that it heats incredibly even and holds the temp until all the mojo can be applied. Like cooking in the very hand of God ya'll! Now slap me five and gimme' some skin with extra jive!

Cheers, TB.

 

[chilehunter]

TB, you did good!! the only skillet I have with me is a 6" skillet

 

[texas blues]

TB, you did good!! the only skillet I have with me is a 6" skillet

I have one that size as well. The 6 inch one is the size mrs. blues likes the best too!!

Cheers, TB.

 

[texas blues]

Wait......damn!!

 

[chilehunter]

I have one that size as well. The 6 inch one is the size mrs. blues likes the best too!!

Cheers, TB.

Wait......damn!!

ok get the mind out of the gutter.

 

[QuadShotz]

Haha...speaking of using da Iron...Here's tonight snak.

I wanted a grilled chicken sammie..but discovered I had no chicken...ACK!

Oh wait...I got 6lbs of smoked turkey...Hmmmm...that'll do. >;-)

So I did this:

Seattle Sourdough's Garlic Sourdough spread wit a concoction of Jack Daniels BBQ sauce, Lust Sauce, molasses, garlic powder, siracha, and stuff I don't rememebr. Stuck some pepper jack on it too.

SLiced up some mushroom, walla walla sweet onion, o-habs, and some of the turkey breast.

Moistened the turky in beer, then dredged w/ a mix of Cajun spice rub and flour.

Ok, got sum EVOO an a pat of Butter all nice an frikkin' hot in da skillet...chucked it all in there, gave it a shot of S&P and Let it ROcK...

Yeahh..we be cooking now!

After some time in the iron, it's done...piled on the cheese side and woot!

Oh wait..did I say it's done? Helllll no...we need toastedness!!

Back into the pan she goes....

 

[QuadShotz]

ALrighty then, we got toasty, we got melty, adn we got grilled...

NOM NOM NOM

Oh ya, there was beer involved...

 

[Thanatopsis]

Fish was on the menu as I can't get enough of the stuff.

Everything there looks and sounds great. I'm a huge fish/seafood in general fan myself.

Ever shop at Seafood City? If not I highly recommend it. It's on Maryland Pkwy. just a little north of Flamingo. If you get whole fish they fillet it and cut it however you like at no additional cost. Great selection and quality.

 

[texas blues]

Everything there looks and sounds great. I'm a huge fish/seafood in general fan myself.

Ever shop at Seafood City? If not I highly recommend it. It's on Maryland Pkwy. just a little north of Flamingo. If you get whole fish they fillet it and cut it however you like at no additional cost. Great selection and quality.

ah no. I know that joint but it's too far to go. I'm in Summerlin just a few blocks from Red Rock. There's a Whole Foods (I call it the hippy joint) just down the road from me that has a fantastic seafood counter. You name it they got it and the quality and freshness is second to none. They also have a consistenly better chile selection.

Cheers, TB.

 

[texas blues]

Once again Drunken Chef rears its chaotic head to create more mayhem and madness in The Blues Kitchen. I was in the mood for poppers but also wanted to try out some jerk sauce I was slapping together in lieu of this weeks throwdown. I put together ingredients for the sauce...

garlic
shallot
nutmeg
allspice
cinnamon
minced habanero
lime juice
soy sauce
cilantro

I added the sauce to some roasted chix along with 4 cheese mexi blend and goat cheese. Stuffed the mix into some nice fresno's. Into the cast iron and the oven...

Not my usual tequila but the Crown was for another attempt at a Duckfart. The secret to the layers of Bailey's, Kahlua, and Crown plumb evades me..

Here's the popper piccy's..

Whirrin' and stirrin' up the mojo..

Goodness..

Tasty sweet, hot, spicy, and righteous...

Good enough that I'm thinkin'....jerk salmon.

Get your mojo workin' ya'll.

Cheers, TB.

 

[JayT]

Beautiful work TB. I think the order for your shot is Crown then Kahlua, then the Baileys drizzled slowly on top. I too am going seafood tonight. I called around to my fish mongers and procured a fresh Red Snapper.