food The Drunken Chef

texas blues said:
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.



Thanks man. Yessir, if you ever run across red king crab...jump on it...it's worth it!
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i am diggin it! will make it my quest to get some....:cool:
 
JayT said:
Mucho awesomeness TB. Lovin' it. How was the jerky?
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Lovin' it looooooong time! Especially the fatali hotness! I'll be taking some pics of it tonight as a matter of fact....along with some other Drunken Chef tomfoolishnessess...essess.
 
Its a glorious sunny morning here in the big dry ditch ya'll. Once again the mojo was flowin' in The Blues Kitchen.

First up was Jay's Fatalli Jerky. This beefy carne goodness had it all. Sliced thin but not too thin and not overly dry. Had a great texture and chewiness. It was obvious Jay put some time and love in this stuff as evidenced by lack of sinew. The fatalli powder brought the flavor out and the spiceenescxt was fantastic with a lingering slow burn that wasn't over the top. I could eat the stuff all day!

While I was mowin' on the jerky, I got the dutch oven fryer and the skillet fired up. In the skillet I got shallot, garlic, habanero, red bell, ginger and cabbage goin' on in some canola. Added some soy and bay shrimps for a nice spring roll mix. Wrapped it all up in wontons, sealed them with egg white, and then into the oily hotness. Served up with a little sweet and sour and chinese hot mustard...outta' sight ya'll!

Dig it ya'll. Check out the tiny nuggets of the fatalli powder glowing on the jerky! Hunka' hunka' chunks of burnin' love!

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I had to stop myself from shoveling this stuff into my mouth before wrapping for Drunken Springrolls...

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Hotty hots...

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This stuff is about as easy as it gets, and the flavor factor is off the scale...

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Bring your Drunken Chef right here ya'll!!
 
I love egg rolls, spring rolls, lumpia!!!

We make ours in much the same way.....with a bit of cheating! We take a bag of the pre-mixed cole slaw (shredded cabbage and carrots) and steam with cooked fresh sausage and/or tiny shrimp. I can crank out 40 lumpia in an hour! GREAT for parties!

Looks wonderful, TB!!
 
paulky_2000 said:
I love egg rolls, spring rolls, lumpia!!!

We make ours in much the same way.....with a bit of cheating! We take a bag of the pre-mixed cole slaw (shredded cabbage and carrots) and steam with cooked fresh sausage and/or tiny shrimp. I can crank out 40 lumpia in an hour! GREAT for parties!

Looks wonderful, TB!!
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Much obliged Paul. The cole slaw 'thang ain't cheatin'. Thats adapting, improvising and overcoming!
I think I like to be liking these more often!
 
I don't know what's gotten in to you in the last few months, TB, but youve been bringing it STRONG!!

I'll be back on board soon, I promise. Me and sum havent done anything soflo style in a bit. Think it's about time. I'm thinking "la caja china".
 
frydad4 said:
I don't know what's gotten in to you in the last few months, TB, but youve been bringing it STRONG!!

I'll be back on board soon, I promise. Me and sum havent done anything soflo style in a bit. Think it's about time. I'm thinking "la caja china".
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What are you taliking abou? You and Sum are the standard! You guys have the mojo workin'!
 
Looks very, very righteous dude! I agree with TB 9/10 on the drool factor. I would have given it 10/10 if you had some of the sausages poking through from under that chili madness.
 
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