food The Drunken Chef

Wait, you put veggies and cheese on raw chicken that never got flipped?
 
Wow, nice take on the Naan! That's certainly a different use for it. i may have to try it. Either way, now all you need is a little Samuel Jackson Beer :lol:


IT'LL GET YOU DRUNK!


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The Blues Kitchen was open for 'bidness last eve for Drunken Chef fo'sho! I dug the nan pizza so much that I did the 'thang again. Now we all know the rules...so even though I made the pizza twice in a row...I had to take pics...or it didn't happen. No ingredient list for this one as it's close to the last one. Let us just assume that pequins and goat cheese were involved.

Let us begin the mayhem and chaos with a proper TB Duckfart....tequila, irish creme, and kahlua.

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Some nice baby 'bella's went into this one...

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No description necessary....

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Behold this cheezy hotness ya'll! The pequins gave it some very nice burning pin pricks of flavor..

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More mayhem tonight!

Get your Drunken Chef on ya'll!

Salute',TB.
 
Nan pizza fix has now been sated. Now craving deep fried shrimp and pickles! I must be pregnant!

About to crack first hosky of the evening to watch the Mayweather/Marquez fight. Booooo the money man!

Salute', TB.
 
I used to be into boxing before the whole "ear biting" incident, but haven't followed it in some time. Now food on the other hand....
 
Excellent night in The Blues Kitchen ya'll even if Mayweather won the fight easily. I knew he would.
I had a pound 16/20 shrimp I picked up at the hippy joint. Not sure where they came from but these prawns were nicely sweet. I whipped up a beer batter, got the cast iron deep fryer going and did up some pickles first. (you don't necessarily want your pickles to taste like shrimp) I made up a jalapeno honey mustard sauce for the pickles and a crazy hot cocktail sauce for the shrimp. You can't have too much horseradish in cocktail sauce as far as I'm concerned.....

Here's some of the crazy goin's on....duckfart uncluded.

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My kung fu was feeling very good....

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And the money shot. The 'peno honey mustard with the pickles was perfectamundo!

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I may need an intervention to get off the deep fried pickles ya'll.

Salute', TB.
 
Blister said:
How long are you frying the pickles for?
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Dredged in seasoned flour, then into the beer batter and on into the fryer. They sink to the bottom of the fryer and then float when done. I usually let them go a skosh longer to crisp them up righteous. Doesn't take but a minute. Watch out or you will be addicted too!

BTW...thus far I've only done dill pickles.

Salute', TB.
 
That beer batter looks outrageous. I love how the beer makes it all fluffy and light.
 
thehotpepper.com said:
That beer batter looks outrageous. I love how the beer makes it all fluffy and light.
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Shhhh! Don't tell anyone...: looks around : Before adding beer to the flour, put in a teaspoon of baking powder. Really puffs 'em up nice.

Salute',TB.
 
Thanks for the tip TB! I haven't been able to get my batter to puff up like that and was wondering what you did to them now I know and I'll be going public with the recipe to make MILLIONS AAHAHAHAHAHAHAAA! ;)
 
Blister said:
Thanks for the tip TB! I haven't been able to get my batter to puff up like that and was wondering what you did to them now I know and I'll be going public with the recipe to make MILLIONS AAHAHAHAHAHAHAAA! ;)
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It's the carbonation. Some people use seltzer if they don't want the beer taste ;)

And what TB said... he's a chef so he knows.
 
Why would someone want to remove the beer taste? To me beer is not so much a drink, but rather a nectar of the Gods!
 
I don't use seltzer. I use beer. Love a good beer batter.
 
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