food The Drunken Chef

JayT said:
Ok let me get this out of the way right away. I am drinking tonight.

101_0011.jpg
Click to expand...

YAAAAAAAAAAAAAAAAAAYYYYYYYYYYYYYYYYY!!!!!!!!!!!!!!!!!!!!
 
JayT said:
Now... here's the grub. Stromboli with mozza, Virginia ham, salami, cappicola, pepperoni, and more mozzarella with some sliced serranos thrown in the middle.

100_5453.jpg


100_0013.jpg


100_5456.jpg
Click to expand...


OOOOOOOOOOOOOOOOOOOOOOOOOoooooooooooooooooooooooOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!

Me likey very much!!!
 
That stromboli looks like it would be so good when stuffed in a drunk face. It would be awesome stuffed in any face, but I could imagine how incredible it would be to just be sloppy, borderline room-spinning, and get to chow down on that greatness!!

Drunken Chef in its finest form!
 
I see your strombollli jay and raise you crab cakes and hollandaise! I gotta' post this quick....busy in The Blues Kitchen with a batch of fish!

Here's the get down brown mojo goin's on...let's skip teh boring parts...

IMG_1967.jpg


IMG_1970.jpg
 
you had me at srirachi, mae ploy and tequilla...


But, I really got a kick out of all the foo with the crushed can in the corner:lol:
 
You know it, but preach on brother TB! I am tuned in for the fish pics. Nothing but leftovers here. Not your normal leftovers mind you, but deer steaks, wings, and stomboli. I can live with these leftovers. Trying to decide if I want to drink tonight or not...
 
I hear you on the leftover 'thang. I have 2 pieces of of filet I have to use up. I was hoping to go veggie tonight but....maybe I'll use up the shitaki's...and kick in the rest of the marsala wine....decisions decisions.
 
paulky_2000 said:
Man oh man....I'm lovin' the crab cakes!!! I really must get details on that recipe....

AWESOMENESS!!!!
Click to expand...

Blue lump crab (Fish counters have it in the jars or cans chilled. This stuff was very fresh tasting and sweet!)
Garlic
Shallot
Green onion
Mae Ploy
Sriachia
Egg
Bread Crumbs
Season to taste (this didn't need anymore with what was added)
Taste as you go, especially with the mae ploy...if the crab is really sweet you don't want too much
Mae ploy to make it too sweet.

I don't have any specific portions as I just throw in everything but the egg and bread crumbs.
Mix all that but don't beat the crab up as you want some chunks.
Once mix, blend in an egg and bread crumbs until you can form a cake without it falling apart.
Take the cake and coat further with bread crumbs.
Deep fry, pan fry or saute'....your choice.

Top with your own hollandaise, rouillade, tartar or whatever....sweet chipotle mayo or cajun mayo works too!
 
texas blues said:
Blue lump crab (Fish counters have it in the jars or cans chilled. This stuff was very fresh tasting and sweet!)
Garlic
Shallot
Green onion
Mae Ploy
Sriachia
Egg
Bread Crumbs
Season to taste (this didn't need anymore with what was added)
Taste as you go, especially with the mae ploy...if the crab is really sweet you don't want too much
Mae ploy to make it too sweet.

I don't have any specific portions as I just throw in everything but the egg and bread crumbs.
Mix all that but don't beat the crab up as you want some chunks.
Once mix, blend in an egg and bread crumbs until you can form a cake without it falling apart.
Take the cake and coat further with bread crumbs.
Deep fry, pan fry or saute'....your choice.

Top with your own hollandaise, rouillade, tartar or whatever....sweet chipotle mayo or cajun mayo works too!
Click to expand...

WOOP WOOP!!!

:woohoo:

I'm SO making this for Retta....and I will be SURE to give credit to you, sir!!
 
paulky_2000 said:
WOOP WOOP!!!

:woohoo:

I'm SO making this for Retta....and I will be SURE to give credit to you, sir!!
Click to expand...


Oh hell no! That's not the manly man way...LIE and tell her it's your own recipe from back in the day...

:P
 
Yeah man, if she believes you invented the hot pocket.... :lol:
 
paulky_2000 said:
The temptation is almost too much to bare....;)
Click to expand...
Bwahaha. You said bare. Freudian slip? Hot pocket... bare... uh... never mind.
 
You must log in or register to reply here.
Back
Top