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  1. #1
    Les Paul Forum Member Texas Blues's Avatar
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    Come on in my kitchen..

    Hey ya'll from the big dry ditch here in Las Vegas. Got to thinkin'..(yes I know that is a dangerous thing) LPF doesn't have a cooking thread. Duh..that's because its a LP forum! However I know lots of ya'll here spend a bit in the kitchen and I as much as anyone. So I'll kick it off. I absolutely love wings, poppers, burgers, ribs, pizza, soul food and anything Tex-Mex. I love chile peppers and eat them at every meal, sometimes with hot sauce on the peppers. Call me kooky..

    So tell us about what's cookin' in your kitchen. Don't forget to post those pics! Here's a few of mine...

    Here's some babybacks I did awhile back...



    Here's some jalapeno poppers I did with mozzarella, proscuitto and sundried tomato..



    Here's a pizza I did with pepperoni but with habanero and pequin peppers..
    I make my own dough and sauce. Really easy.



    So now ya'll feelin' it? Come on and get down with the sickness and step into my Blues Kitchen ya'll.

    Cheers, TB.

  2. #2
    Les Paul Forum Member RamiLP's Avatar
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    Re: Come on in my kitchen..

    well you'er in vegas ehh?? ill be there in about 3 - 3 1/2 hours
    2003 Custom Shop Sam Ash limited run LP, factory grovered, RS vintage Jimmy Page wiring kit, RS 4/6 nylon nut, RS light weight TP, SLE-101 Plus LTD Throbak pups, TonePros AVR-II, TonePros vintage steel locking studds, mapleflame stainless steel bridge stud mod, Plekked.

    http://www.youtube.com/turboner22

  3. #3
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    Damn, I am hungry!

  4. #4
    In the Zone/Backstage Pass Wisertime's Avatar
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    Re: Come on in my kitchen..

    Man, those ribs look good!

    I'll be right over, TB!

  5. #5
    Les Paul Forum Member frank thomson's Avatar
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    Re: Come on in my kitchen..

    yum.
    My opinion is worth what you paid for it.

  6. #6
    Les Paul Forum Member bluesforstevie's Avatar
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    Re: Come on in my kitchen..

    I'll be right over!!!!

  7. #7

    Re: Come on in my kitchen..

    The jalapenos look KILLER!!! Based on my understanding of what you like, try this little recipe I came up with on my own. It is great with barbeque or a fish fry and you can kick it up with some additional hotter peppers (Serranos are nice) if you want for more spice to go with TexMex. My wife named it Fiesta Corn and it took.

    Fiesta Corn

    This dish can be prepared as both a skillet style vegetable dish or as a casserole.

    Ingredients:

    6 ears of fresh corn
    2 tablespoons vegetable oil
    1 ½ tablespoons ancho chili powder
    1 medium onion coarsely chopped (1 ½- 2 cups)
    ½ stick unsalted butter
    3 cloves garlic minced
    1 Poblano chile
    1 Sweet Red Pepper
    1 cup heavy cream
    1 ½ teaspoon salt
    ¾ teaspoon black pepper
    1 cup white soft Mexican cheese suitable for cheese dip
    1 avocado diced (1/2 inch dice)
    1/3 cup finely chopped green onions
    1/3 cup finely chopped cilantro

    For Casserole:

    ¾ cup fine dry bread crumbs
    4 tablespoons melted butter
    1/3 cup Grated queso anjo (or parmesan) or other fine crumbling cheese.

    Preparation:

    Brush the cleaned ears of corn with oil lightly and sprinkle with chili powder. Grill over a charcoal/mesquite fire (or gas grill) until lightly browned. Remove the corn and let cool. Cut kernels off of cob and set aside.

    Over a gas burner, flame roast the Poblano and sweet Red Pepper until completely blackened. Place in a bowl and cover and let steam for 30 minutes minimum. When cool, remove the blackened peel. Stem and seed the peppers and coarsely chop. Add to corn kernels and stir.

    Mix the finely chopped green onions and chopped cilantro in a small bowl. Set aside

    Casserole preparation only:

    Mix the butter, bread crumbs and grated cheese in a small bowl and set aside.





    Directions:

    Skillet Dish

    Melt the butter in a large skillet over medium heat. Add the onion and sauté for 5 minutes. Stir in the minced garlic and sauté for approximately 3 minutes. Stir in the roasted peppers and corn, salt and pepper and sauté for 2 minutes. Stir in the heavy cream and lower the heat. Simmer for 10 minutes partially covered. Stir occasionally. Add the cheese and stir well. Continue to simmer until cheese is well incorporated about 1-2 minutes more. Stir in the diced avocado and remove from heat. For the skillet dish, serve by spoon onto serving plates and garnish with the mixture of cilantro and green onions.

    Casserole Dish

    This dish can be pre-prepared and poured into a buttered baking dish and refrigerated. Remove from the refrigerator and let stand for approximately 1 hour to warm to near room temperature. Top with the bread crumb, cheese, and butter mixture. Bake in a preheated 350 oven for 15-20 minutes or until the top is browned and mixture is hot and bubbling. Remove from oven and let cool for 10 minutes. Serve by spoon onto serving plates and garnish with the cilantro and green onion mixture.

    Yield:

    Approximately 12 servings. Any leftovers from the skillet dish can stirred into a corn bread batter and used to enhance the flavor and texture of cornbread.
    Last edited by DoubleBoogie; 03-09-09 at 10:52 AM.

  8. #8
    Les Paul Forum Member winered82's Avatar
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    Re: Come on in my kitchen..



    can anyone fly me over to vegas? I'll bring the wine...

  9. #9
    Les Paul Forum Member Itsallmuscle's Avatar
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    Re: Come on in my kitchen..

    Those poppers look #1....

    Everyone bring in your permission slips.... we're going on a field trip

  10. #10
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    DB...that recipe's got the groove on. Sounds like a Tex-Mex Mac and Cheese...without the Mac. Where 'da chips?

    Cheers, TB.

  11. #11

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    DB...that recipe's got the groove on. Sounds like a Tex-Mex Mac and Cheese...without the Mac. Where 'da chips?

    Cheers, TB.
    Yah babeee!! Great idea. Put some serranos in it and serve it as a dip with some tortilla chips!

    Here is another one I came up with. Makes an awesome dip too although I use it as a KILLER marinade for just about anything....especially brisket and chicken. You could put this stuff on a car bumper and it would taste good!

    Double Booige’s Meat Marinade

    Ingredients:

    ½ medium Onion
    ½ Jalapeno
    4 Garlic Cloves
    2 Poblano Chili Peppers (flame roasted, seeded and stemmed)
    1 tsp Dried Oregano (preferably Mexican)
    ½ Teaspoon Chipotle Chili Powder
    1 Tbsp Salt (Kosher)
    1 Tbsp Coarse Grain Mustard
    1 Tbsp Brown Sugar
    1 Bunch of Cilantro (minus stems)
    4 Tbsp Moore’s Marinade
    1 Tbsp Olive Oil
    1 1/2 Tbsp Tequila
    2 Tsp Grand Marnier
    2 Tbsp Lime Juice

    Blend all ingredients together in a food processor until smooth. Marinate meat over night (at a minimum) and then cook. Great for Brisket and Chicken and even as a dip with Tortilla chips (minus the Moore's)

  12. #12
    Les Paul Forum Member roadrunner's Avatar
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    Re: Come on in my kitchen..

    Damn, I was just in LostWages, shoulda stopped in! Looks great TB!!
    Achieve the Possible!


  13. #13
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll. Got busy in the Blues Kitchen last night with the destruction. Friday nights somehow became "popper night" here in the big dry ditch of Las Vegas.
    I picked up some HUGE jalapenos and while they have little heat, they are the perfect vehicle for stuffing with real heat and yum yum's. In this case the heat was habanero and pequin peppers.

    Here's the lineup of ingredients...(not shown is the cheese, sour cream, and blue cheese..)



    I sauteed everything up in the trusty cast iron, mixed in a bowl with the sour cream and cheese, stuffed and topped with fistfuls of cheese and into the oven at 400F.



    Topped with a little green onion, blue cheese dressing and squeeze of lime. Lemme' tell ya', the habaneros and pequins really upped the molten magma factor! Hotter than a redhead Vegas casino hooker on Saturday night!!



    Cheers ya'll, TB.

  14. #14
    In the Zone/Backstage Pass Wisertime's Avatar
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    Re: Come on in my kitchen..

    TB, you're killing me, dude. That looks so damn good!

  15. #15
    Les Paul Forum Member roadrunner's Avatar
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    Re: Come on in my kitchen..

    Pass the Tequila! Damn, that looks GOOD!
    Achieve the Possible!


  16. #16
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    RR...speakin' of tequila...my good friend Don Julio talked me into a saute' of salmon w/sweet habanero buerre blanc with mixed veggies.

    The veggies and sauce gettin' jiggy...



    The salmon all hot n' happy and lookin' for love...



    Must have been the tequila talkin'. I can't imagine why I did this lame presentation but ah....it still was tres bon!



    Cheers ya'll, TB.

  17. #17

    Re: Come on in my kitchen..

    Dang! That salmon looks awesome!! Post your recipe or e-mail it to me. I have about 150 lbs of salmon in the freezer that I brought back from British Columbia and I am always looking for new ways to cook it. I have one big chunk of my 54 lb King left. I am thawing it out and now and will post a picture of it later. It's WAY too thick to cook as a fillet. I have to slice it into nice steaks to cook it. It's actually easier to cook that way because it is all the same thickness. Good stuff!!

  18. #18
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    Texas Blues, I salute you again - your stuff look just awesome, especially your pizza - the way you get those classic burn bubbles makes me think you are lucky enough (and good enough) to have a dedicated pizza oven.

  19. #19
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post
    Dang! That salmon looks awesome!! Post your recipe or e-mail it to me. I have about 150 lbs of salmon in the freezer that I brought back from British Columbia and I am always looking for new ways to cook it. I have one big chunk of my 54 lb King left. I am thawing it out and now and will post a picture of it later. It's WAY too thick to cook as a fillet. I have to slice it into nice steaks to cook it. It's actually easier to cook that way because it is all the same thickness. Good stuff!!
    Ahhh DB you bastard! Thanks for reminding me I haven't wet a line in a long time. 54 pound king? Beautiful! What river? My favorite BC river is...shhh! Don't tell anyone...the Kispiox.

    The sauce I did up for the fish is very simple but because of the habanero, a bit over the top heat wise for most folks. I did however base it on another recipe which doesn't have as much of the triple rectifier burn.

    In a sauce pan melt a table spoon of butter on low to medium heat. Add a teaspoon of minced garlic and double that of minced shallot. Stir and whir till shallots are clear. Add half a cup of Thai Sweet Chile Sauce and a cup and a half of cream. Simmer on low heat and reduce until you get the thickness you like or the sauce coats a spoon. Add sea or kosher salt to taste along with fresh cracked black pepper. This is a fantastic sauce for a variety of dishes. Add some ground cumin to it and serve with lamb kabobs...heaven on a stick!

    Cheers, TB.

  20. #20
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Bluestar View Post
    Texas Blues, I salute you again - your stuff look just awesome, especially your pizza - the way you get those classic burn bubbles makes me think you are lucky enough (and good enough) to have a dedicated pizza oven.
    Why thanks for the kudo's sir but anyone can do it. I have a pizza stone in my gas oven. Also have on in my gas grill on the back porch. It's more or less a flat food grade brick you can buy just about anywhere kitchen wham whams and zuzus are sold. Put the brick in the bottom of your oven, preheat to 500F and when ready slide the pie right on it. Done in about 10 minutes. Great also for baking bread too!

    Cheers, TB.

  21. #21

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Ahhh DB you bastard! Thanks for reminding me I haven't wet a line in a long time. 54 pound king? Beautiful! What river? My favorite BC river is...shhh! Don't tell anyone...the Kispiox.

    The sauce I did up for the fish is very simple but because of the habanero, a bit over the top heat wise for most folks. I did however base it on another recipe which doesn't have as much of the triple rectifier burn.

    In a sauce pan melt a table spoon of butter on low to medium heat. Add a teaspoon of minced garlic and double that of minced shallot. Stir and whir till shallots are clear. Add half a cup of Thai Sweet Chile Sauce and a cup and a half of cream. Simmer on low heat and reduce until you get the thickness you like or the sauce coats a spoon. Add sea or kosher salt to taste along with fresh cracked black pepper. This is a fantastic sauce for a variety of dishes. Add some ground cumin to it and serve with lamb kabobs...heaven on a stick!

    Cheers, TB.
    I caught mine in salt water just prior to them entering fresh water. They hang out there and fatten up prior to heading to their spawning grounds. The fish are much fresher tasting when caught in salt water and they fight a LOT harder. Here is a picture of mine. I cropped my ugly mug out of the shot! It was a tad over 48 inches in length with a girth of over 30 inches. I have a recreation mount of it in my den too.

    I am going to try that souce tonight!

    Last edited by DoubleBoogie; 03-15-09 at 08:06 PM.

  22. #22
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hard to tell DB because of the light but looks like a hen from the angle of the shot. Yes? No? The eggs make killer caviar!

    Cheers, TB.

  23. #23

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Hard to tell DB because of the light but looks like a hen from the angle of the shot. Yes? No? The eggs make killer caviar!

    Cheers, TB.
    I honestly don't remember. It took quite a while to come down off of the high of landing that monster. I caught a 40 lber the next day and also a 19 lb Coho on the same trip. The big King and the Coho were the two largest of their kind caught the entire 2007 season for the company I fished with..... and they have several lodges up and down the BC coast.

  24. #24
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Would that be one of the Waterfall lodges? Lots of lodges will be playing "lets make a deal" this season with the economy in the toilet. Might be a good year to go again.

    Cheers, TB.

  25. #25

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Would that be one of the Waterfall lodges? Lots of lodges will be playing "lets make a deal" this season with the economy in the toilet. Might be a good year to go again.

    Cheers, TB.
    I fish with West Coast Resorts. And you're right, with the exchange rate and the economy down, there should be some deals to be had..

    http://www.westcoastresorts.com/

  26. #26
    Les Paul Froum Member
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    ...My favorite BC river is...shhh! Don't tell anyone...the Kispiox. ...
    Here?

  27. #27

    Re: Come on in my kitchen..

    I forgot to take pics of my salmon steaks TB, but the sauce kicks butt!!

  28. #28
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by cherrick View Post
    uhm...er...uh..yeah..uhm..that's it! Or uhm..close enough! (whew!..dodged another bullet).

    Cheers, TB.

  29. #29
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post
    I forgot to take pics of my salmon steaks TB, but the sauce kicks butt!!
    So you did it with the Thai Chile sauce? Don't lie Clarice or I'll know...

    Cheers, TB.

  30. #30

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    So you did it with the Thai Chile sauce? Don't lie Clarice or I'll know...

    Cheers, TB.
    Yep...Found a bottle at our local Fresh Market. Cool flavor but in retrospect, it could have used a little more spice. I'm not a Habanero guy, but maybe some minced Jalapeno's added in with the shallots might have been just the ticket? I gotta try those Jalapeno poppers! Isn't it amazing how Jalapeno's can vary so much with regard to heat? I never go by volume when adding Jalapenos to a recipe. I always try the raw stuff first to see if I need to add or take away from the recipe. I like spicy, but I am not into pain.

  31. #31
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    I grow my own pequin and habanero peppers but right now all I have are some dried pequins from last season. I needed to make some hot sauce this weekend and just so happens that I documented the destruction in the Blues Kitchen.

    I gathered up some ingredients and took it downtown Texas style.
    olive oil
    garlic
    shallot
    carrot
    crushed pineapple
    fresh lime juice
    about 30 habanero chile's
    brown sugar
    apple cider vinegar
    h2o as needed
    salt and pepper to taste

    Gettin' down with the heat in the Blues Kitchen...



    When done I stuck the boat motor (immersion blender) in the pot and zipped it up and then into the bottles. This stuff is hot but doesn't rip your head off. Probably only about 10 times hotter than say..Tabasco. The pineapple and the hab flavor blend nicely and the vinegar gives it the twang. Whip some up and get it in 'ya.



    Cheers ya'll, TB.

  32. #32

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    I grow my own pequin and habanero peppers but right now all I have are some dried pequins from last season. I needed to make some hot sauce this weekend and just so happens that I documented the destruction in the Blues Kitchen.

    I gathered up some ingredients and took it downtown Texas style.
    olive oil
    garlic
    shallot
    carrot
    crushed pineapple
    fresh lime juice
    about 30 habanero chile's
    brown sugar
    apple cider vinegar
    h2o as needed
    salt and pepper to taste

    Gettin' down with the heat in the Blues Kitchen...



    When done I stuck the boat motor (immersion blender) in the pot and zipped it up and then into the bottles. This stuff is hot but doesn't rip your head off. Probably only about 10 times hotter than say..Tabasco. The pineapple and the hab flavor blend nicely and the vinegar gives it the twang. Whip some up and get it in 'ya.



    Cheers ya'll, TB.
    Awesome stuff TB!!!! Boat motors are really cool too!

  33. #33
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    DB..dude...we gotta' stop meeting like this. People are starting to talk!

    Cheers, TB.

  34. #34

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    DB..dude...we gotta' stop meeting like this. People are starting to talk!

    Cheers, TB.
    What can I say....Food is my thang....

  35. #35
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll, sometime in the wee wee hours last night/morning in my drunken tequila influenced haze I managed to throw some chix thighs and various unguents and salves into the cast iron dutch oven. The result was pretty good but this morning surveying the damage done in the Blues Kitchen I reckon a 100 pounds of C4 detonated in the kitchen might result in a BDA (Bomb Damage Assesment) of $24.37 worth of damage. Mrs. Blues slept through the cacophony of pots clanging and glass breaking somehow. She is well aware though of my late night shenanigans.

    The beginning of the end...



    I think this was chicken...my Aussie pup has gone missing though..



    Tastes like...squirrel!



    Thangs got a bit blurry but I think I ate the stuff with some warm flour tortillas and washed down with copious amounts of "medicinal" grade tequila.

    So ya'll get the divorce papers ready, grab your favorite bottle of liquid stupid and get to cookin'!

    Cheers, TB.

  36. #36
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll, had a little swillin' and grillin' goin' on last night in the Blues Kitchen.
    I had marinaded chix thighs in teriyaki the previous night. I drained the marinade and added some pequin peppers to make a nice sauce. Here's some of the mayhem as it unfolded...

    Gettin' down on the grill..



    Add a little Pequinyaki..



    Cheers, TB.

  37. #37
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    TB, you're killing me here.

    You eat and drink like a King!

  38. #38
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Chix thighs are cheap at Costco. So are chile's like jalapenos. The pequins,(the little red firecrackers) are cheap too. I grow my own. I might eat like a king but I don't pay like a king.

    Cheers, TB.

  39. #39

    Re: Come on in my kitchen..

    Those chicken thighs look tremendous. I did an infreakincredible mesquite smoked brisket yesterday. I should have taken some pictures when I pulled it off, but we dove in an annhilated all of it...

  40. #40
    Les Paul Forum Member Itsallmuscle's Avatar
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    Re: Come on in my kitchen..

    What did I do to you guys to deserve this....

    Keep them coming... drool is ruining more shirts than ever this thread season.

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