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food The Drunken Chef

SumOfMyBits said:
Nice job Paul!

Yellow toms are all the vogue this year.
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Y'know...my kids love tomatoes.....they have from about age 2. They usually scarf'em all
down before I can even cut them!

The yellows don't seem as acidic...and, thus, a bit on the bland side (to me). But they're still good!
 
SumOfMyBits said:
Bananas indeed!

SoFlo drunken debauchery ensued yesterday as the hours ticked closer and closer to 6pm.

Nervous banter, occasionally interrupted by ear-piercingly excited shrills from FD, came to an abrupt halt as we realized the rapture had passed us over. What a relief!

Time for pizza... and more beer.

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Stretched out the dough and draped it gingerly into the CI skillet. Tennessee sausaged it up for good measure and then tossed it in the oven for a pre-build bake.

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Halfway through we added some sweet onion, baby bella slices, some garden fresh jalapenos, and topped it with a pepperoni cap. All while reducing a sauce of garden fresh tomatoes, scotch bonnet, herbs and spices.

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Added the cheese and got our meltiness on. Threw on some foo.

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SHAZZAM!

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KACHOW!

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Seriously good stuff!
SoFlo will be doing this again for sure... on October 21... when the world blows-up.

True Story
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Ummmm... YES!
 
Megamoo - that creamy chicken pasta looks mighty good! I'm
not sure why, but I've never made a homemade creamy sauce.
I will have to rectify that discrepancy quite soon!

SumOfMyBits - I've never thought of using my cast iron pan
for a deep dish pizza. This forum has already taught me
more in my short time here than 12 years of public school
ever did!

Paul - those burgers sure look scrumptious! I made some
last night and made a mixture of mayo, diced Chipotles
in Adobo sauce, fresh minced garlic, fresh chopped cilan-
tro and Adobo seasoning to top them with. The blurry cell
phone pics do no justice so I will refrain from posting
them.
 
Great lookin chicken Moo!!! Dreamy and creamy!

Sumofmybits, I dunno what you call it...but with those bella's in there... I call it wonderful!!!! :clap:

Pauly, once again I bow to your cooking excellency. Good Burger!


Gonna have to add a yellow tomato plant to the 200 and some other ones I have. Mike will role his eyes, and I will blame it all on you and your showoff cooking. :dance:
 
I decided on fajitas tonight.

fajitas1.jpg


I started off with three breasts of chicken, one red onion,
two each red and green bell peppers as they were small and
sauteed them in a pan:
fajitas2.jpg


Next I added four diced Chipotle Peppers in Adobo Sauce,
four thinly-sliced Thai peppers and six minced cloves of
garlic and some spices:
fajitas3.jpg


I added three diced roma tomatoes and then some spinach
which was allowed to wilt:
fajitas4.jpg


This was nowhere near hot enough so I added two more diced
Chipotle Peppers in Adobo Sauce and two spoonfulls of Huy
Fong Chili Garlic Sauce:
fajitas5.jpg


Odin's Crotch! I'm out of Chili Garlic Sauce now!

Then I added one bottle of Yuengling Black & Tan beer and
allowed to simmer until soft and the liquid was gone:
fajitas6.jpg



Mmmmmm... these will be good on a wrap with some pepper jack
cheese and possibly some sour cream and avocado.
 
robbie said:
Then I added one bottle of Yuengling Black & Tan beer and
allowed to simmer until soft and the liquid was gone:
fajitas6.jpg



Mmmmmm... these will be good on a wrap with some pepper jack
cheese and possibly some sour cream and avocado.
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mmmmmmmmmmmmmmmmmmmmmmmmmmmm...................Yuengling............ :beer:


Looks awesome, Robbie!
 
Damn skippy Robbie!!!!!
Wow. Just wish there was a pic of it all put together!! That looks amazing!
Reduced beer makes everything awesome!
Keep posting stuff! Get drunk and cook, dammit!
 
Been hankerin' for some wings...so I decided on Sunday to make it happen. It pretty much stormed every evening, so my wings got pushed back to today. 4 days in the marinade...not bad.

I always make a few kinds...there's a straight Dr. Pepper BBQ sauce wing...a Louisiana Hot Wing, and those are good without modification...then there's jerk-wings. Here's a pic of what I use for my marinade, and moppin' sauce:

dcwingsmarinade.jpg


What's that? Daddy's in the kitchen? Time to steal a pepper...

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Time to fill-tha-grill...

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MMMMMM...

Only complaint I have, is that Dave's sauce...all heat, no flavor...and a wierd metallic twang to it. Is that a characteristic of an extract sauce?
 
Tomorrow is the kids last day of skrewl...and my last day as their teacher. Their teacher will likely have to take a shower before he goes to work...and hope my pores cooperate.
 
LUCKYDOG said:
Yes-sir-reee Like suckin' on a penny never mind the lower GI cramp to follow :eek:
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So I'm guessing that is due to it being an extract sauce? I hate to say it...but that sauce is terrible. I'll use it for gratuitous heat in the crock pot...but never again on my wings.
 
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