food The Drunken Chef

Brandon...cooking his eggs.......er.......egg.;)

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And here's my brunch!! I took mine w/ a fried egg:

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Here's to feeling better!!

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Had a chunk of pork tenderloin leftover from the tacos pastor...hmmm..what to do. I have shallots, garlic, pequins, shitakis, and marsala wine. Ahhh hell...just crank up the cast iron and start throwin'!

I can still smell it...

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Whoop out a little rice and serve...

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Damn! Where's my hosky?
 
I missed those al pastors, I was drunk! Look good!
 
Hah! I have that pan! I make a kind of a faux "English Muffin" in it, as well as my daily egg. Well, its really a cross between a pancale and a biscuit. perfect for making breakfast sandwiches!
 
Whooo Ahhhh! nicely done both of you. Celeste please feel free to post pics. I am enjoying more chili right now and that would be wrong to post pics so please enjoy what you got and move along. Nothing to see here.
 
Merry Christmas ya'll from the big dry ditch here in Las Vegas.

The Blues Kitchen was kickin' out the jams last eve ya'll. Tamales were on deck....along with copious amounts of hosky and tequila. I felt it appropos to top the tamales with a little goat cheese and pair them with some pickled 'penos and habanero hot sauce. Muy bueno ya'll! It was loco creamy, melty, tangy, hotty, porky goodness. Might as well add some butter leaf salad with grape toms and blue cheese dressing. Toss in a few 'penos in there too.....

Here's some of teh carnage...

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Here's what happens when you slam a beer and a shot before making a salad....I have no idea what's in there now....

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After the salad, have another hosky or five, and 2 more shots, then plate up the tamales. This pic is an example of placing the plate on one side of The Blues Kitchen and throwing the goodness from across the room onto the plate....utterly unrecognizable. Tasted fantastico!!

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I'll be doing teh cooking later this Christmas day...OH NOES!!!
 
Very anxious to see the Christmas creations. I have put off the massive ham dinner until tomorrow. Today is leftover Prime Rib from last night. I may post some pics if I get creative.
 
JayT said:
Very anxious to see the Christmas creations. I have put off the massive ham dinner until tomorrow. Today is leftover Prime Rib from last night. I may post some pics if I get creative.
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Posting manana. too many screwdrivers, hosky's. I have dry aged beef! and red king crab! Eating it now...awesomenessess!
 
aaaah yes kids....it was a happy holiday in The Blues Kitchen. Just mrs. blues and myself layin' low, moled up and burrowed in. Tweeked my back last week so it's nice to have some lazy time to recuperate. As I began the vicious cycle of adult beverages early in the day, I followed the KISS or keep it simple stupid, policy. Nuthin' foo foo or fancy...dry aged beef tenderloin, red king crab, au gratin's, steamed broccoli. Here's the chaos and mayhem....

mrs. blues two favorite 'thangs....dry aged filet, and red king crab....

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I don't usually get all sexual about potato's but these'll do it to ya'! Cheeeezzzy goodness...

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Lovely flesh morsels..

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mrs. blues was in charge of the crab. Dunked it in boiling water for 15/20 seconds then straight into a bowl of melted butter with lemon....so tasty rich you might sell your liver to have some!

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More to come ya'll....
 
I like a little blue cheese melted on the filet. Lots of sinning goin' on in this piccy....enjoy!

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The best 'thang is that the only leftovers were the au gratins. No turkey or ham sammich's for years on end.

Stay tuned to this same bat channel for tonights lunacy and mayhem....springrolls!
 
Gimme! So what were the filets marinating in TB? Those spuds looked superb. Overall, I rate it all an A. Woulda been A+, but no booze pics again.
 
JayT said:
Gimme! So what were the filets marinating in TB? Those spuds looked superb. Overall, I rate it all an A. Woulda been A+, but no booze pics again.
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oh shite....I was drinking screwdrivers at the time...just olive oil and Lawry's seasoning salt on the beefaroni's. Oddly, the ramiken with the spuds came out perfect while the larger casserole dish the spuds were still on the firm side. They were awesome!
 
Novacastrian said:
Yummy yummy yummy. Makes me want dry aged beef and crab for some stupid reason! Lemon and butter you say.....
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Dig it...split the crab, warm it up just to room temp, toss it into the bowl with melted butter and lemon juice from a fresh squeezed lemon only! The ratio on that was one stick to one lemon.

tristam said:
Looks very tasty tb! Love them pots man they is cheeseyyyyy goodness cannot get the crab easy here!grrrrrr
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Thanks man. Yessir, if you ever run across red king crab...jump on it...it's worth it!
 
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