food The Drunken Chef

Chili Cheese Fries!!

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Stagg Dynamite Chilli w/ cayenne, arbol, and habs, with fries and Jack and about 1/4 tsp of orange hab powder & chilepowder.

Yum.

(I ended up using a fork after realized flanges were burning...)
 
The other day I got some beautiful salmon for moi and halibut for mrs. blues. Having the good taste that she has, she requested that I make TB's Notorious Thai Sweet Chile Cream Sauce for her halibut. Unfortunately I didn't take piccy's of that. TB Fail. I did however turn my sauteed salmon into fish taco's. Garlic, red onion, red bell. With just a little cheddar cheese, I tried them some whole wheat tortilla's.
Here's a couple different versions ya'll.

This one has capers, a little tartar and my own hab sauce...


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In the cast iron...

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Nekked'....

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And with the Thai Sweet Chile Cream Sauce and Sriracha..

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Fish taco's ya'll...love 'em loooooooong time!

Cheers, TB.
 
TB is right! I DO have good taste! lol! I am NOT embarrassed to say that I had two helpings of the halibut/thai chili sauce over rice! it was YUMMY! I could eat that every night... but I'd be 500#'s
 
Wrong JayT!! 99% of the time I post pics. JayT...OWNED!!

So first up are the poppers. Black bean and corn, garlic, red onion, goat cheese and four cheese mexi-blend...

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I am addicted to blue cheese and it compliments poppers to the t-bone!!

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Aahhhh the wings in the CI....straight...no chaser.

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Tossed them with some Bone Suckin' sauce and sriracha. Serious mojo!!

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Tasty tidbits they were!!

Cheers, TB.
 
Almost forgot. I also put a huge douche of chipotle adobo in with the stuffing for the poppers. They were extremely "popping".

Cheers, TB.
 
AlabamaJack said:
I got to tell this story...after thinking about it, it was actually 38 years ago...I was 21, in the navy and was headed Washington DC for Eye, Ear, Nose and Throat Tech School..the weekend I left Pensacola (home) headed to Camp LeJeune, I stopped at Auburn University to visit a friend of mine that was in vet school there...Auburn was playing the University of Florida that saturday...Auburn beat Florida 40-7...Pat Sullivan (Auburns QB) and Terry Beasley had a field day on Florida....

there was a fraternity party that night at the Alpha Psi house (my friend was the president of the frat)...as soon as the game was over, I headed to Casino to get beer...got two cases of PBR to go...I drank one and Sam drank the other...was one hell of a party...I passed out early and they found me at 2am holding the rail of a walkway going across a little creek yelling "help me, hold on, the bridge is floating away"....thats about all I remember except the excruciating pounding in my head about 10 the next morning...
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So you are officially my new hero...:cool:
 
Well ya'll, I got busy in the Blues Kitchen last night with a few friends. Yesterday I did a little jaunt over to the local hippy joint (Whole Foods) with mrs. blues. Used to be I couldn't drag mrs. blues to that joint but she has developed a fancy for their ginger/soy marinaded mahi mahi, which she has me grill, and their buttery croissants. BTW Impy, they do have a wood fired oven for pizza and in sampling the garlic chicken pizza, I rate it a 10!! This joint has the best selection of fresh seafood in town and I usually head over to that corner of the store first. I was in the mood for shellfish and I was not dissappointed. I brought home a few "friends" to play with in the Blues Kitchen....fresh live mussels and Puget Sound oysters!

I decided to grill the oysters and saute'/steam the mussels with a little butter, garlic, lemon, parsely and white wine. Heaven ya'll!! Shellfish has minimal prep and cook time so it's always a good idea to be at least halfway in the tank before starting. You'll only have time to down 2 or 3 hoskey's while the cooking is goin' on so prep yourself accordingly in advance...

Here's some of my friends...

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Gettin' the saute' pan all happy for the mussels..

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And in they go....

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Standby for more fun kids!
 
While the mussels were gettin' jiggy, I had the grill fired up and ready for the oysters..

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Damn....no hot sauce in the piccy put I used my hab sauce! Crackin!!

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These lovely morsels are worth their weight in gold! Succulent and sweet!

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I've been on a seafood binge lately...eating salmon cakes for breakfast as I post...


Cheers, TB.
 
Nice mollusks TB! Makes me wish I was closer to the ocean, and could go buy me a bushel or two to steam up. Did you shoot any raw? I'm not the hugest fan of the cold loogey, but I'll do one just to taste where they came from. The saltier the better!
 
FiveStar said:
Nice mollusks TB! Makes me wish I was closer to the ocean, and could go buy me a bushel or two to steam up. Did you shoot any raw? I'm not the hugest fan of the cold loogey, but I'll do one just to taste where they came from. The saltier the better!
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Nah...I was jonesing for grilled oysters. While I love fresh on the halfshell, I like to have about 3 dozen on hand. Hot sauce and oysters are one of God's own perfect foods! Beg, borrow or stealem' if you hafta'!

Cheers, TB.
 
Man.......I new i shouldnt of read this thread...its 4am here, im tired, now I have to cook chilli so hungry! mmmm duck curry!
 
Welcome back chile fans to another episode of Drunken Chef. I was thinking poppers for Friday's festivities when I had an epiphany. Rather than stuff the poppers with mushroom and chorizo I 180'd and turned it inside out. Stuff the 'shrooms instead.

I sauteed garlic, minced habs, shallot and chorizo. Cooled that off, mixied in a little goat cheese, cheddar and jack, some hungarian paprika, sea salt and fresh cracked pepper. Stuff the shroomage and into the oven at 400F.

These are as easy as it gets to make. The benefit is one can be blind piss drunk and still make them without destroying the kitchen.

Here's how I took it downtown last night...

Seasoning the cast iron ......

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I added a little melted butter to the shrooms before stuffing.

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If you're making these while piss drunk, time and space have not bearing in your world so you'll just have to keep an eye on them till they are melty and browned.

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These were hot, blue and righteous ya'll! Spicy, cheesey, and they lit me up very well!

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Get your Blues Kitchen on ya'll!

Cheers, TB.
 
Thanks Quad. Sorry for not posting the obligatory and gratuitous alcohol pics....the real star of the show...

I've got farm raised steelhead and 16/20 prawns for tonight.

Cheers, TB.
 
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