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Come on in my kitchen..

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
Been awhile ya'll for this thread. I got down brown in The Blues Kitchen with a little deep fried hotness. I sliced up a pile of 'peno's, got some dill pickle slices, tossed 'em in flour, eggwash, then breadcrumbs. From there into hot oil in the cast iron dutch oven.

Deep fried golden goodness ya'll! I call the fried 'peno's Rio Grande Popcorn, as that is just how easy it is to eat them, as long as the brewhaha holds out...and paired with the deep fried pickles...you're going to need alot of cold ones on hand! This stuff is as addictive as meth!

Here's the piccy's of the goin's on.....(the crumpled beer can is an inside tribute to some SoFlo boys I know)

Alcohol is mandatory.

IMG_1486.jpg


IMG_1488.jpg


IMG_1492.jpg


Served up with a little pequin chile powdered ranch dressing....magnifique!

Get your Blues Kitchen on ya'll!

Salute', TB.
 

mubla58

New member
Joined
Dec 8, 2007
Messages
310
Should've taken pictures, but last weekend I made up this marinade for a beef tenderloin that came out really fucking good.

Mix a cup of olive oil, salt & pepper and two crushed garlic cloves. Mix in two hefty Tbs of guava paste and the juice of one or two fresh oranges - you'll have to nuke the guava paste for about 15 seconds to get it to blend with the juice. Add this to the olive oil. Put the beef tenderloin in a big ziplock bag, add the marinade and refrigerate for at least two hours.

Slowly grill the puppy for two hours - 30 minutes per side and away from the charcoal. Let sit for 5 mins or so, and then enjoy. It really is delicious.
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
Been awhile ya'll for this thread. I got down brown in The Blues Kitchen with a little deep fried hotness. I sliced up a pile of 'peno's, got some dill pickle slices, tossed 'em in flour, eggwash, then breadcrumbs. From there into hot oil in the cast iron dutch oven.

Deep fried golden goodness ya'll! I call the fried 'peno's Rio Grande Popcorn, as that is just how easy it is to eat them, as long as the brewhaha holds out...and paired with the deep fried pickles...you're going to need alot of cold ones on hand! This stuff is as addictive as meth!

Here's the piccy's of the goin's on.....(the crumpled beer can is an inside tribute to some SoFlo boys I know)

Alcohol is mandatory.

IMG_1486.jpg


IMG_1488.jpg


IMG_1492.jpg


Served up with a little pequin chile powdered ranch dressing....magnifique!

Get your Blues Kitchen on ya'll!

Salute', TB.

Man..I loves me some fried pickles!! :peace2
 

PatentAppliedFor

New member
Joined
Nov 12, 2001
Messages
11,741
well no one chimed in so I ended up doing panko breaded halibut & asparagus smothered in shrimp etouffee =)
 

Bluestar

Active member
Joined
Feb 28, 2006
Messages
1,626
I totally would have but my 7 yr old busted the digital camera on Fri eve lol

Sorry to hear that - but fortunately digital camera prices are pretty reasonable these days.

Maybe Texas Blues and/or Double Boogie can post some pics!
:XRE
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
Sorry to hear that - but fortunately digital camera prices are pretty reasonable these days.

Maybe Texas Blues and/or Double Boogie can post some pics!
:XRE

You didn't say pics of what...so....

Beer!

IMG_1568.jpg


And a seafood chorizo po'boy! (shrimp, scallops, salmon, garlic, chile's, Hungarian and Spanish paprikas) and beer bacon cheese soup!

IMG_1588.jpg


Salute',TB.
 

Frank C

New member
Joined
Jan 12, 2007
Messages
1,482
TB are you a chef professionally?...If so i need to come to your restaurant..awesome stuff guys
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
TB are you a chef professionally?...If so i need to come to your restaurant..awesome stuff guys

I was back in the day of the white buffalo and the caveman. Done alot of 'thangs...musician, chef, fishing guide, wine sales, construction. Note that the first 4 listed are notorious flakes so I am more or less 4 losers rolled into one. I've had a great life!

Salute', TB.
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
You didn't say pics of what...so....

Beer!

IMG_1568.jpg


And a seafood chorizo po'boy! (shrimp, scallops, salmon, garlic, chile's, Hungarian and Spanish paprikas) and beer bacon cheese soup!

IMG_1588.jpg


Salute',TB.

Wow!!! That looks killer!! :wow Did you make the chorizo yourself? Funny you posted that though. On my last trip home, I made a kick butt po-boy myslef. Sorry, forgot to get the camera out, but I should have because it ROCKED!! I did a spicy grilled cajun catfish fillet and put it on a split section of some homemade french bread that I baked. Now for the cool part...I finished it off with a a nice garlic remoulade, shredded lettuce, diced fresh vine ripened tomato, and my own secret addition....southern fired okra. Mmmmmmmmm :headbange The crunchy okra added a wonderful texture to it along with the flavor mating extremely well with the tomato and fish.
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
Yessir DB...made the chorizo myself. The 'thang with seafood when making a sausage, it needs some fat to bind it together. I used a little heavy cream in the mix and it worked very well. Now that I read your post, I regret not deep frying some pickles or 'peno's to top that po'boy. Mmmm okra!

Salute', TB.
 

PatentAppliedFor

New member
Joined
Nov 12, 2001
Messages
11,741
OK, camera workin - on the menu tonite - Italian sausage & cream cheese stuffed jalapenos & southern pecan crusted chicken =)

IMG_0436.jpg


IMG_0437.jpg
 

Wiggy

All Access/Backstage Pass
Joined
May 14, 2002
Messages
6,929
Enough; Enough........waterboard me :headbange
 

DirtyRobber

Member
Joined
Nov 20, 2006
Messages
564
Killing me with that pork shoulder. The only decent BBQ place in town just went under without warning...:rip

Here is a pic of the steak my wife got me for Father's Day ready for the grill. :salude
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