food The Drunken Chef

not saying that I totally quit...still have an occasional toddy, just not every day like I used to...matter of fact, I will have a 7 Pot bloody mary right now in your honor..
 
Wait. I am not here for a few days and AJ quits drinking? Oh whoa is me...

Well, I have still been cooking and I wanted to share. First some crabcakes with mixed roasted vegetables.

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My drink of the night, pure black cherry juice with Rain vodka. Cherry juice very good for my gout. Vodka, not so much...

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And finally my aji tuna steak with wasabi sesame seeds and Knepper's Peppers Seventh Circle Sauce.

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Yes, sir, We'd enjoy a plate of #1 for our appetizer...and two orders of #2 with a fine Sauvignon Blanc....... if you would be so good?

Talk about shee-shee frou-frou!!!!??!! Ova da top SupaHero!!!!!!!! Good on ya!!!! :)
 
I was really going for the crab cakes,roasted veggies,and a kinda healthy and tasty vodka cherry drink.
But really,the perfect (to me) cooked tuna,was knocked over the top by the nice fixin's!
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With all the seafood I eat one would think I'd be all over that tuna. It looks beautiful but tuna doesn't yank my chain. Them crab cakes on the other hand....I'd consider pushing grandma down the stairs in her wheelchair to get at them!!!
 
It's been a while since I've had thai food, so I made some sweet green curry tonight.

Started with coconut milk, green curry paste, brown sugar, fish sauce, and some of Spicy Chicken's super chili powder
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Added some chicken
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Bamboo shoots and peas
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Then got some veggies started in a wok
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Added the pan full of curried stuff, and finished simmering in the wok
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Served it over rice with more super chili powder sprinkled on top, and Ranger IPA
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I know green curry typically doesn't have broccoli, zucchini, and onions, but hey, why not! :beer:
 
MM, dude. You got to sear and brown the shikn first and then do the sauce in the pan elsewise you're just boiling the shikn. Fish sauce and curry? Thats a new one on me. I like to be liking your style but I'm confused. Educate me amigo.
 
The curry does look a little soupy. I'd have tossed all the veggies and chicken in the wok. Chicken first. Make the curry sauce as you did, then toss the rice in it to cook and hydrate. THEN tossed it all together.

I missed the fish sauce in the ingreed list. Not really a fan of that stuff. This is a Thai/Indian fussion, right? <-- I get using the fish sauce to Thai it up, but I don't think it's necessary with the flavors you already had going on. Throw a little Siracha on it. That will Thai it up.

Werds. Still big ups Musky

Get your drink on.
 
What? Is there no Thai joints down south? :lol: That is about as Thai as it gets as far as I know, except I added more veggies than traditional green curry. Almost everything Thai has fish sauce in it, and curries are supposed to be soupy. They are usually served in a big bowl next to a plate of rice. You spoon the curry over the rice and enjoy. It's not a stir fry. The chicken, or pork, or beef, or whatever is traditionally cooked in the coconut milk to get infused with the flavor. I didn't make any of this up, I swear.

This tells a little bit about Thai curries.
http://www.templeofthai.com/cooking/about_thai_curry.php

I didn't follow a recipe, but this one is pretty close as far as cooking methods.
http://www.templeofthai.com/recipes/thai_green_curry_chicken.php

Try it! You'll love it! And yes, you can skip the fish sauce if you want. :)
 
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