thehotpepper.com said:It's the carbonation. Some people use seltzer if they don't want the beer taste
And what TB said... he's a chef so he knows.
Chef no longer. Bum perhaps. Cook bum....yeah that's it! Cook bum.
Salute', TB.
food The Drunken Chef
- Thread starter texas blues
- Start date
Chef no longer. Bum perhaps. Cook bum....yeah that's it! Cook bum.
Salute', TB.
Ok tonight in JayT's kitchen we were thinking a little outside the box. This is partially a leftover creation. Panfried Risoto Cakes. They are from risoto I made a couple of days ago. It is a grilled chicken and mushroom with Fontina and Manchego cheese risoto. It is formed into patties and dredged in a parmesan/panko/cilantro mix. These were the side dish for a grilled Thai thick-cut pork chops and last of the season corn on the cob dinner. Unfortunately, the booze shot didn't turn out. The drink of choice this evening is Stone Vertical Epic 09.
Oh yeah, there were also a couple of bbq country style ribs that somehow ended up on the grill too. I will photo the next Vertical Epic and post that soon, so hold on before you give me the drunken fail TB.
Oh yeah, there were also a couple of bbq country style ribs that somehow ended up on the grill too. I will photo the next Vertical Epic and post that soon, so hold on before you give me the drunken fail TB.
JayT I would vote WIN but can't open the pics. Therefore, you get....a "can't open the pics" rating....my highest...a big fat...
Okay Jay, now I can see the pics. The poke looks great! You sir get the WI...wait a dadgum minute! Where's the cast iron? Thats it! I'm callin' Mr.T!!
Salute', TB.
Salute', TB.
Mr. T is on hiatus therefore the WIN stands. I here you on the practicallity of the larger pan. The poke' looked great anyway!
Salute', TB.
Salute', TB.
More mayhem last eve ya'll. I had a hankerin' for some shrimp and scallops for a little shellfish taco 'thang. Picked up some of the fixin's and got it goin' on. Sauteed it up in the cast iron hot, blue, and righteous.
This was a bubbling magma cauldron ya'll after I added some pequins and rooster sauce.
A little sharp tillamook cheddar, shredded cabbage, capers, squeezin's of lime, douches of pequin sauce and 'Lawd have mercy! eh how how how....
More mayhem and chaos tonight. I have leftover seafood mix.....I consulted with my witchdoctor and he advises....POPPERS!
Salute', TB.
This was a bubbling magma cauldron ya'll after I added some pequins and rooster sauce.
A little sharp tillamook cheddar, shredded cabbage, capers, squeezin's of lime, douches of pequin sauce and 'Lawd have mercy! eh how how how....
More mayhem and chaos tonight. I have leftover seafood mix.....I consulted with my witchdoctor and he advises....POPPERS!
Salute', TB.
QuadShotz said:OK, time for awesomeness and BEER!
Between both methods, the bewbz got perfectly done, the veggies and Mozz got flame-o-lated, and my tougue is on fire from the Fatali.
Good thing there's cold beer, eh?
Speaking from a strictly heterosexual standpoint...
I'd marry you!!
Well ya'll I had a little leftover scallop and shrimp saute' I reckoned I'd use for poppers. Needed some 'penos for stuffing so headed to the local grocer and picked up some huge peppers. Also discovered at the seafood counter some gorgeous Chilean Langostino. Got a 1/2 pound of those to fool around with. More or less a mudbug with a different name and not as muddy. Good stuff.
Had to start off hot, blue, and righteous with a Bloody Maria Shrimp Cocktail. Love the pickled asparagus...I could eat the whole jar!
A few 'thangs for the poppers...
Gratuitous cast iron porn.....
Melty and crispy at the same time. A douche of hab sauce, squeezin' of lime...heaven!
Poppers really do give you super powers!
Salute' ya'll, TB.
Had to start off hot, blue, and righteous with a Bloody Maria Shrimp Cocktail. Love the pickled asparagus...I could eat the whole jar!
A few 'thangs for the poppers...
Gratuitous cast iron porn.....
Melty and crispy at the same time. A douche of hab sauce, squeezin' of lime...heaven!
Poppers really do give you super powers!
Salute' ya'll, TB.
Some nice food going on in here lads. Love the prawn/scallop burrito and the risotto cakes. Mmmm
TB those poppers are divine! Love the melty burnt cheezy goodness! I haven't been around for a bit so here's a little of what's been going on in the kitchen:
First I made a nice bruschetta with heirloom tomatoes, red ripe jalapeno, and fresh basil from my garden along with some sweet onion, olive oil and mozzarella.
Next, mixed up all the ingredients for my shrimp and crab cakes:
All formed up and ready to chill in the fridge for a while:
First I made a nice bruschetta with heirloom tomatoes, red ripe jalapeno, and fresh basil from my garden along with some sweet onion, olive oil and mozzarella.
Next, mixed up all the ingredients for my shrimp and crab cakes:
All formed up and ready to chill in the fridge for a while:
Awesome! As you well know, I am a sucker for crabcakes and various seafood and shellfish. Looks divine with the bruschetta and overall quite healthy. I have no doubt the flavor rocks! Hah! The SoFlo Posse will be all over 'dis!
Salute', TB.
Salute', TB.
Hey ya'll! I just happened to pick up a few seafood items at the local hippy joint and some other items for this weekends throwdown. I have a side dish for the throwdown that I'll post pics of the goin's on here as pics are limited over on that thread.
Anywhoo...I had a pile of shrimp, 31/40's, to work with and thought.....Po' boy! Deep fry a few pickles with it and shazaam!! Hot, blue, and righteous!!
Note: I did up a few sweet pickles just to try them out and .......blech! Stick with the dill!
Lets begin the chaos with......
Just look at that fried golden goodness!
Grilled bun, a little fresh cabbage, squeezin's o' lime, tah tah sauce, and a gratuitous douche of hab sauce, and a few of the fried pickles thrown on with the shrimp = sexual tyrannasaurus!!
More mayhem tonight ya'll....
Salute',TB.
Anywhoo...I had a pile of shrimp, 31/40's, to work with and thought.....Po' boy! Deep fry a few pickles with it and shazaam!! Hot, blue, and righteous!!
Note: I did up a few sweet pickles just to try them out and .......blech! Stick with the dill!
Lets begin the chaos with......
Just look at that fried golden goodness!
Grilled bun, a little fresh cabbage, squeezin's o' lime, tah tah sauce, and a gratuitous douche of hab sauce, and a few of the fried pickles thrown on with the shrimp = sexual tyrannasaurus!!
More mayhem tonight ya'll....
Salute',TB.
Looks awesome!!!
I'm a remoulade sauce fan, myself. I'd sub it for the tartar sauce.
Holy crap am I hungry!!
I'm a remoulade sauce fan, myself. I'd sub it for the tartar sauce.
Holy crap am I hungry!!
'Lawd have mercy ya'll. This morning I strolled into the Blues Kitchen expecting utter chaos from last nights goin's on. It appears that I did the dishes and cleaned up after making snausages and beer cheese soup for the throwdown. Bad juju! Very bad. If it's around midnight and I'm washing dishes, it can only mean one 'thang ya'll.....I am seriously f**ked up!
After looking at the piccy's I took I can now recollect how the mayhem got down brown last night.
I combined scallops, 31/40 shrimp, and salmon, along with onion, garlic, sea salt, Spanish and Hungarian paprika's, 'peno's, and some cream to add some fat fot the snausage's. I picked up some cow condoms last week to stuff and I'll tell it to you straight....these thang's are funky munky. Not sure if I dig 'em.
While the stuffing was gettin' happy and chillin', I got some bacon going in the cast iron. I crisped that up nice and set aside. I took the bacon fat and got it goin' in the sauce pan with the Holy Trinity.....garlic, onions, and chiles. Once saute was done, I added some flour and made a roux. Cooked that a bit and then added equal parts chix stock, heavy cream and hosky. Spaten Octoberfest makes a great soup ya'll! Brought that to a simmer and let cook a bit and then added handfuls of shredded sharp cheddar. Whisked that all in and tasted and then added sea salt and fresh ground black pepper. Haysoos Christo on a crutch ya'll, this stuff oughta' be illegal. It's like liquid cheese crack!
Once that was done, I went back to the cast iron and started frying the seafood chorizo in what was left of the bacon fat. While that was going I cranked the oven, prepped a hoagy bun with some butter, garlic, and cheddar cheese and got that oozy goozy. While that was goin' on I made a roulade of garlic, shallots, capers, 'peno, sea salt, paprika and mayo. Tasty!
Several duck farts, and many Spaten Octoberfest's and Pils were consumed. Only God himself has the exact numbers...
Here's some of the mayhem ya'll.....
Two times...
Here's a shot of the grindage machine...El Matador!
As Spock would say.....fascinating!
More mayhem coming up...
Tango Bravo.
After looking at the piccy's I took I can now recollect how the mayhem got down brown last night.
I combined scallops, 31/40 shrimp, and salmon, along with onion, garlic, sea salt, Spanish and Hungarian paprika's, 'peno's, and some cream to add some fat fot the snausage's. I picked up some cow condoms last week to stuff and I'll tell it to you straight....these thang's are funky munky. Not sure if I dig 'em.
While the stuffing was gettin' happy and chillin', I got some bacon going in the cast iron. I crisped that up nice and set aside. I took the bacon fat and got it goin' in the sauce pan with the Holy Trinity.....garlic, onions, and chiles. Once saute was done, I added some flour and made a roux. Cooked that a bit and then added equal parts chix stock, heavy cream and hosky. Spaten Octoberfest makes a great soup ya'll! Brought that to a simmer and let cook a bit and then added handfuls of shredded sharp cheddar. Whisked that all in and tasted and then added sea salt and fresh ground black pepper. Haysoos Christo on a crutch ya'll, this stuff oughta' be illegal. It's like liquid cheese crack!
Once that was done, I went back to the cast iron and started frying the seafood chorizo in what was left of the bacon fat. While that was going I cranked the oven, prepped a hoagy bun with some butter, garlic, and cheddar cheese and got that oozy goozy. While that was goin' on I made a roulade of garlic, shallots, capers, 'peno, sea salt, paprika and mayo. Tasty!
Several duck farts, and many Spaten Octoberfest's and Pils were consumed. Only God himself has the exact numbers...
Here's some of the mayhem ya'll.....
Two times...
Here's a shot of the grindage machine...El Matador!
As Spock would say.....fascinating!
More mayhem coming up...
Tango Bravo.
The cast iron gettin' down brown with the seafood chorizo....
A little hosky in the soup doesn't hurt a damn 'thang!
Missed taking some of the more relevant shots but got the finals...
Chorizo del Mar Po' boy with Bacon Beer Cheese Soup!
What a ride! The best 'thang is the chorizo works. Tasty seafood snausage perfectly paired with the goodness of the cheese soup. WIN!
Salute! Tango Bravo.
A little hosky in the soup doesn't hurt a damn 'thang!
Missed taking some of the more relevant shots but got the finals...
Chorizo del Mar Po' boy with Bacon Beer Cheese Soup!
What a ride! The best 'thang is the chorizo works. Tasty seafood snausage perfectly paired with the goodness of the cheese soup. WIN!
Salute! Tango Bravo.
mmmmmmmmmmmmmmm... crab cakes