food The Drunken Chef
- Thread starter texas blues
- Start date
Okay I know there's not too many vegetarians on here but here's my drunken coconut curry. It's best to drink quickly while cooking to help stimulate the ability to haphazardly toss peppers into the pan and be intoxicated enough to eat anything by the time it's ready.
Crappy cel phone pics:
The ingredients: What I had on hand. Tofu, coconut milk, huy fong sriracha (or "hot cock" as my gf calls it), chile pequin flakes, fresh ginger, onion (would normally use green onions but only had half a yellow one lying around), bhut jolokia powder, fresno peppers, serrano peppers, something sold to us as "korean peppers", green curry powder, brown sugar, carrots, potatoes, cauliflower, soy sauce, tomatoes
What it looked like after sauteing onions in a bit of oil and adding the coconut milk, ginger, brown sugar, curry powder, splash of soy sauce and sriracha, dash of salt and starting to add the potatoes:
simmering after adding all the potatoes and carrots:
After letting the potatoes and carrots simmer for a bit I added cauliflower, 3 fresno peppers, 3 serrano peppers, 3 korean peppers
"dash" of chile pequin flakes:
Added "a pinch" of bhut jolokia powder:
Just about ready to go. Tofu was fried separately and added a few minutes before serving:
Let's eat! Not a fancy presentation. Served over brown rice. That's naan bread. Normally I like to top it off with some fresh onion greens but didn't have any so... (disregard the bits of cauliflower and pepper all over the counter... drunken chefs are sloppy chets sometimes)
Crappy cel phone pics:
The ingredients: What I had on hand. Tofu, coconut milk, huy fong sriracha (or "hot cock" as my gf calls it), chile pequin flakes, fresh ginger, onion (would normally use green onions but only had half a yellow one lying around), bhut jolokia powder, fresno peppers, serrano peppers, something sold to us as "korean peppers", green curry powder, brown sugar, carrots, potatoes, cauliflower, soy sauce, tomatoes
What it looked like after sauteing onions in a bit of oil and adding the coconut milk, ginger, brown sugar, curry powder, splash of soy sauce and sriracha, dash of salt and starting to add the potatoes:
simmering after adding all the potatoes and carrots:
After letting the potatoes and carrots simmer for a bit I added cauliflower, 3 fresno peppers, 3 serrano peppers, 3 korean peppers
"dash" of chile pequin flakes:
Added "a pinch" of bhut jolokia powder:
Just about ready to go. Tofu was fried separately and added a few minutes before serving:
Let's eat! Not a fancy presentation. Served over brown rice. That's naan bread. Normally I like to top it off with some fresh onion greens but didn't have any so... (disregard the bits of cauliflower and pepper all over the counter... drunken chefs are sloppy chets sometimes)
DS, even though normally I would deride you for making hippy food but really there is just too much WIN going on there. Anchor Steam for one, the use of pequins (my favorite) for another, and also the dish itself. Love me some cauliflower.
I hereby declare your grubbage, hot blue and righteous.
I hereby declare your grubbage, hot blue and righteous.
Turkey pastrami? That is just one FAIL above soyrizo.
Maybe in PA its made from turkeys. Prolly' by real turkeys too!
Just consulted my rabbi. He says turkey p'rami is feh and only for meshugeneh's.
I like to be liking wings. Are you going to use Smokee Dee's Mahogany Red %100 natural bbq sauce on them?
Well my gf is vegetarian bordering on vegan so I find myself cooking hippy food fairly often. She doesn't care if I eat deep fried bacon by the handful but it's too much trouble making seperate meals when we're together so I've been exploring asian and indian food. Some vegetarian stuff is actually pretty tasty. Curries are my favorite in general but there are others I enjoy like falafel, saag aloo, fried rice, etc.
Normally I would have included other things in the curry like snow peas, bell pepper, maybe some mushrooms but after a few beers I wasn't going to drive to the store to pick up more ingredients so I used what I had on hand. I ate leftovers last night (sober) and it was spicy and delicious. A lot of people don't like the sweetness of a coconut based curry but I find it rich and filling and the fat content satisfies the carnivore in me.
I ate fired pork loin chops, eggs, and potatoes smothered in cheese and Holy Jolokia sauce moments ago. I'm nowhere close to being vegetarian or vegan lol.
P.S. - That's Anchor Porter but I love the Anchor Steam as well.
Holy Mangelina Brolie! That looks like my kine o' spicenesxct!
I was disappointed with the pics. They actually taste WAY better than they look. I used a homemade chicken rub which included a whole lotta crap that I can't remember right now, but think Montreal Chicken Rub only much hotter and with some paprika and sugar of some sort in it. The sauce is a good one and I just submitted the review to THP for approval so watch for it. They were smoked over mesquite and charcoal for about three hours. Yummm. First time out for the smoker this year. Feels good to grill and smoke in March. God bless global warming.
So hungry! Not fair........