food The Drunken Chef

a drunken chef does all kinds of stupid stuff.

The can in the picture happened to be empty. No other "beers" were harmed in the filming of that meal.

I noticed, understood, and appreciated the quotes on the word "Beer" when referring to that swill that we drink so frequently in these tough economic times.
 
Awesome FD4! What's not to love about bacon, poppers and cast iron besides beer? I see by the empty beer can forcefield you had a few to drink...but what did Sum drink?

Salute', TB.
 
I think he was drinking the same crap I was.

But, when I woke up this morning, a plastic 1.75 of "Old Crow" whiskey was empty and sticking out of my garbage can. I don't know where it came from, but Sum had a sour mash smell about him last night.

I guess he always smells like that, though.
 
frydad4 said:
The can in the picture happened to be empty. No other "beers" were harmed in the filming of that meal.

I noticed, understood, and appreciated the quotes on the word "Beer" when referring to that swill that we drink so frequently in these tough economic times.
Click to expand...

"That'll do pig....that'll do"
 
God I wish I was in Florida. I have never caught a permit on the fly. Drunken Chef is well....drunk!
More mayhem tomorrow.

Salu&%$ TB%$
 
Hey ya'll, last night I decided to clean out the fridge. Well not really...it was more like a mystery hidden beer hunt as I was running low and didn't want to do an actual beer run. Found a bottle of Korbel sparkly hidden behind some mystery food group that had some sort of blue/green fur wrapping on it. Anywhooo....beer run averted.

I always have to have fish laying around as I eat so much of it and had a nice filet of atlantic to make hmmm....what to make? I was in the mood for a salmon burger. No. A salmon cheeseburger. No. A salmon bacon cheeseburger. No. A habanero salmon bacon cheeseburger with wasabi mayo. YES!!

I got everythang together...

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An unlikely trio...but it worked! Drunk accomplished!

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Everybody needs a Queeze to whir and stir..

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To be continued....


Salute', TB.
 
While moi, Drunken Chef, was teasin' the queeze, I had the iron heating it up with some bacon..

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Having made the fish pats, I fried them up in the bacon fat. Browned them up nice and melted some tillamook cheddar....

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Toasted a sesame seed bun, and then loaded it with all kinda happiness...

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This 'thang brought the heat ya'll! Habanero, rooster sauce, hab sauce, and the wasabi mayo which lights up your sinus's like snorting laundry detergent! Good times.


Get your Drunken Chef on ya'll!

Salute', TB.
 
Dammit this is the third time I have typed this and kept losing it and had to start over. Hey TB fine looking eats there man. I will be joining you in the Drunken kitchen today. Actually, I started about four hours ago. Mrs. JayT has been asking for some pasta with homemade sauce for a while now so I thought today would be a good day. I started by browning some Italian sausage and ground beef in a dutch oven. I took them out and threw in some diced onion, garlic, mushrooms, and serranos. I sweated them for a bit with a little olive oil and then added a can of tomato paste. Then a little Marsala, half a can of beef broth, a large can of diced tomatoes, a large can of crushed tomatoes, sea salt, cracked pepper, Italian seasoning, and Romano cheese. I then put the simmering pan into a 325F oven for three hours. When it came out I added fresh basil from my garden. About 6 leaves cut into a chiffonade.

While all this mayhem was going on I also made some baked chicken thighs with Hawaiian Luau and Cajohn's Dawn of the Dead sauce, and some awesome poppers filled with the taco meat cheese mix I made the other night and wrapped in bacon. Drinking the cheap stuff for now.

Stay tuned, pics to follow...
 
JayT said:
Dammit this is the third time I have typed this and kept losing it and had to start over. Hey TB fine looking eats there man. I will be joining you in the Drunken kitchen today. Actually, I started about four hours ago. Mrs. JayT has been asking for some pasta with homemade sauce for a while now so I thought today would be a good day. I started by browning some Italian sausage and ground beef in a dutch oven. I took them out and threw in some diced onion, garlic, mushrooms, and serranos. I sweated them for a bit with a little olive oil and then added a can of tomato paste. Then a little Marsala, half a can of beef broth, a large can of diced tomatoes, a large can of crushed tomatoes, sea salt, cracked pepper, Italian seasoning, and Romano cheese. I then put the simmering pan into a 325F oven for three hours. When it came out I added fresh basil from my garden. About 6 leaves cut into a chiffonade.

While all this mayhem was going on I also made some baked chicken thighs with Hawaiian Luau and Cajohn's Dawn of the Dead sauce, and some awesome poppers filled with the taco meat cheese mix I made the other night and wrapped in bacon. Drinking the cheap stuff for now.

Stay tuned, pics to follow...
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"chiffonade".....I smell FRENCH! You got a permit for that foofooishness? Marsala? I wash my backside with that juice. Great stuff!

Salute', TB.
 
Permit? Isn't that a fish? I thought you'd like chiffonade. The sauce is divine. Won't be eating any of it until tonight though, so no action shots just yet.
 
JayT said:
Permit? Isn't that a fish? I thought you'd like chiffonade. The sauce is divine. Won't be eating any of it until tonight though, so no action shots just yet.
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Hah! Using the term "chiffonade" has revealed for all to see the true foody snob and culinary kook that you are.....just like ME!

As for permit....I have merkin's!


Salute', TB.
 
Ok here you go, pic #1 is the coctail of the day, a cantalope cooler made with vodka cantalope juice and sierra mist.
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Now the sauce:

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And the thighs:

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I usually would never bake thighs instead of grill, but since I had the oven going to for hours I decided to use it for some thighs and poppers as well. They turned out good. Stay tuned for a pasta shot later.
 
I'm only going to post the finished popper shot here, to see the rest check out Mmmmmmm poppers.

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Notice the cheap beer in there. Get a good look you won't see that often.
 
Awesome fellow Popper Overlord! Poppers, chix and sauce all look beautiful. Jump back and kiss yo' 'sef one time! No worries from me on the cheap beer 'thang. Beer pricing is not what it used to be and this fall, I'll be drinking on the cheap and homebrewing.

Salute', TB.
 
@ JayT, nice work regulating the mojo. Very nice job indeed on those thighs. The popper shot with the cheap'o brew really portrays the moment.

TB - moving to Atlantic Salmon??? Times really ARE tough! Still keepin' it in style. Good job.
 
SumOfMyBits said:
@ JayT, nice work regulating the mojo. Very nice job indeed on those thighs. The popper shot with the cheap'o brew really portrays the moment.

TB - moving to Atlantic Salmon??? Times really ARE tough! Still keepin' it in style. Good job.
Click to expand...

Fish processors have come a long way for salmon but fresh king or sockeye coming from Alaska to Las Vegas is a long haul. The quality is hit and miss here with wild salmon at least in the local grocery stores. The local hippy store I usually get my wild salmon from does have much better and consistent quality but it is very expensive. The atlantic is way cheaper, more consistent, and available all year round, which is better for me as I eat salmon often 2-3 times a week. We have "recession" beer, and now "recession" fish. What's next? "Recession" drugs?

Salute', TB.
 
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