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food The Drunken Chef
- Thread starter texas blues
- Start date
Stepped WAY outside my comfort zone tonight, and made Shichimi Tōgarashi (home made dry spice blend) grilled salmon...but I added an 8th chile...some ground t-scorps I dried and flaked, with a sesame garlic marinade. Made some rice with a little sesame oil, and wok oil, and some kind of Asian pea/carrot mix I sautee'd in wok oil, garlic, sesame seeds, lemon grass, fish oil, and soy sauce. Combine with my beloved Diet Dr. Pepper and vodka...and it was a WIN. Best fish I ever had. Still working on plating...as I am a long-time utilitarian-style chef...recently trying to make it "look good". I don't like the look of "dullness" to the frozen veggie mix, even though the flavor was spot on. I'm also not thriled about the 'empty space' on the plate, but used it as a combine-stuff-here area. Regardless...it was bad ass.
Well, I decided to have a great drunken chef meal tonight. This is a hodgepodge of sauces put together to sautee some shirmp. The players are Louisiana Gold, Justaguy's Tongue Wrapper, HBD's Mango Hab, and Pineapple jalapeno, Melinda's Jolokia, and some powders.
Spent the last couple hours chatting with Nova and drinking margaritas like the one in the first pic so if the photos are not so good its not my fault!
Spent the last couple hours chatting with Nova and drinking margaritas like the one in the first pic so if the photos are not so good its not my fault!
Beer chili spud time!
Apologies for the spectacularly s***house photos!
Ingredients!
• 1 Dutch Cream potato
• Chili (beef, tomato, onion, garlic, four bean mix, dried habs, chipotle, cumin, paprika, green peppercorns, salt, all spice, brown sugar, apple cider vinegar, and curry powder)
• Salsa (red/green pepper, tomato, salt, black pepper, lemon juice, lime juice, and sriracha)
• Guacamole (avocado, lemon juice, black pepper, salt, and a lil' cream cheese)
• Tasty Cheese
• Greek Yoghurt ('cause I don't need any more cream!)
• Trinidad Volcano from Judy @ pepperlover.com (7pot, & scorp?) - Thanks!
The more important ingredients in this equation...
The Chili
The Guac
The Salsa
The final thingo!
I'm full.... Need some Dimple....
Apologies for the spectacularly s***house photos!
Ingredients!
• 1 Dutch Cream potato
• Chili (beef, tomato, onion, garlic, four bean mix, dried habs, chipotle, cumin, paprika, green peppercorns, salt, all spice, brown sugar, apple cider vinegar, and curry powder)
• Salsa (red/green pepper, tomato, salt, black pepper, lemon juice, lime juice, and sriracha)
• Guacamole (avocado, lemon juice, black pepper, salt, and a lil' cream cheese)
• Tasty Cheese
• Greek Yoghurt ('cause I don't need any more cream!)
• Trinidad Volcano from Judy @ pepperlover.com (7pot, & scorp?) - Thanks!
The more important ingredients in this equation...
The Chili
The Guac
The Salsa
The final thingo!
I'm full.... Need some Dimple....
Nova I like all kinds of beer goodness
I'd probably drink Schofferhofer every day if I could afford it... But Boags premium was on special lol.
It does evoke the tasweigan in me though. oO
cough, cough cough...mmmm....Hey LunchBox - that meal is pure gorgeousness! Now I'm craving salmon somethin' fierce! Wish we had scratch-n-sniff on this computer. Better yet, reach-n-taste! I've played around w/ cornstarch or arrowroot before to gloss up veggies. It'd probably be more helpful if I could figure out the camera first! ha! If DP&V inspires that kind of wicked fare, I'm gonna have to switch cocktails!!!! 
Cheers!
Cheers!
Yep! It came in a set along with habanero oil, wasabi oil, and chipotle oil. I got them from Le Gourmet Chef. The little set was like $7, which is expensive I think that I could've just gotten a large bottle of extra virgin olive oil and put diced peppers in the bottle, but it was a novel concept to me when I bought it.
Hey JT!!!! Didn't you mention somethin' about posting a picture here of your Mexican non-entry? Somethin' about Mole'???? Maybe the moment's passed, but I hope not! Just askin'!