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  1. #41
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll. Friday Nights are "Popper Night" in the Blues Kitchen. I found some beautiful fresno and habanero peppers and decided to add them to my "Inspired by Tequila Series". This version of poppers turned more into
    "Shut Up and Man the F#ck UP!!" poppers. I halved the peppers and stuffed them. Put the halves back together and dredged them in flour, into a beer batter and then into the fryer. Served up with blue cheese dressing and lime wedges, they were nothing short of fantastic!

    The stuffing:
    garlic
    shallot
    green onion
    goat cheese
    ricotta
    cheddar
    jack cheese
    sea salt
    fresh cracked black pepper

    NOTE: One precurser to making and eating these poppers is to be absolutely shitfaced pryor to the mayhem. Tequila, aka firewater, works best. The combination of tequila and habanero's is absolutely vicious. While the tequila does nothing to cool the burn and pain, it does trick the mind into not giving a f#ck about it. After much woe, sack clothe and ashes and gnashing of teeth I managed to consume all 12 of the habanero's and most of the fresno's. I was burning like a Santa Ana wildfire. Additionally I got a double whammy of endorphin rushes this morning as the peppers began exiting stage left. The habs began asserting their awesome power in wave after wave of kamikaze attacks upon my colon. I do believe I experienced what steroid users refer to as "roid rage". Imagine a cluster of grapes doused with lighter fluid and set on fire. Good times!

    Here's the little gut bombs gettin' down brown...



    Hot sex on a plate I tell 'ya hombre!



    All ready to man the f#ck up!!!



    Cheers ya'll, TB.

  2. #42
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    My Drunken Style Kung Fu was still in the good joss zone so last night I switched from popper mode to wings. Deep fried and coated with a liberal amount of blended melted butter and my own habanero hot sauce. Good blues food and hot enough to put you on the ceiling faster than 500 mics of thorazine.



    Cheers, TB.

  3. #43
    Les Paul Forum Member
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    Re: Come on in my kitchen..

    Do those wings come with an angioplasty?

  4. #44
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    TB/Janet - if you hadn't already killed me, you'd be killing me.

    The food hits just keep on coming.

  5. #45
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll. Began the evening with my friends cerveza and tequila but was also in the mood for a "cocktail". Great way to mellow down easy in the Blues Kitchen before tearing it up!



    After several beers and shots I managed to put together a little CFS but instead of white gravy I topped it with a little serrano cheese sauce.

    Here 'tis Rio Grande style...



    Cheers, TB.

  6. #46
    In the Zone/Backstage Pass Wisertime's Avatar
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    Re: Come on in my kitchen..

    TB, yu da man! That looks so good. However, I can feel my cholesterol rising just from viewing those photos.

  7. #47
    All Access/Backstage Pass Ham_Fist's Avatar
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    Re: Come on in my kitchen..

    Cholesterol was the magic word for me last Saturday. There wasn't much in the fridge except a few essentials, and I had to use the last of the hamburger pronto. And there was only one egg left. Not enough for an omelette. Why not? Oh look! There's some bacon too!



    Now that the weather is getting nice again, it's time to get the trusty Weber out. I think I might go with something simple at first. Behold, the Good Livin' Combo Meal!
    http://img.photobucket.com/albums/v89/hamfist/LPFsig.jpg

  8. #48
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Wisertime View Post
    TB, yu da man! That looks so good. However, I can feel my cholesterol rising just from viewing those photos.
    I only get away with it because I only do it on the weekends. During the week it's sick how healthy I eat. Lots of fish, no meat, and heavy on the fresh veggies. Very little fat. Weekend's I splurge and rationalize with alcohol. Doctor recommended and Drunken Chef approved.

    Cheers, TB.

  9. #49
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Nice work there Ham!! We need more posters like you dude!

    Cheers, TB.

  10. #50
    Les Paul Froum Member
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    Re: Come on in my kitchen..

    Shrimp KaBobs, ready to go into the broiler. I left out the garlic cloves as the older nieto is over for the weekend and he's not yet indoctrinated into the majesty of the spice.


  11. #51
    Les Paul Forum Member geddins's Avatar
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    Re: Come on in my kitchen..

    We're havin pulled pork sandwiches tomorrow! Here's my 8lb pork butt, nearly 8 hours in on the Egg....it's at 165 right now...If I get it right, it'll hit 200 (and glory) about 6am......

    See ya here, there, or in the air...

  12. #52
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    CherriK..nice looking k-bobs! Love the shrimp!

    Geddins...and who doesn't love the butt! I don't have one but those green eggs I hear from guys I know that have them, are the shizet!! Post pics when you get the stuff pulled. I usually put the coleslaw right on the sammich when doing pulled pork. What say you?

    Cheers ya'll, TB.

  13. #53
    Les Paul Forum Member geddins's Avatar
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    Re: Come on in my kitchen..

    My wife and kids dig the slaw....I don't....

    I got my Egg last summer, having been a grillin freak since I was 18 or so....it's the BEST cooker of any type I've ever used.

    Bein able to regulate and maintain temps really makes it easy!
    See ya here, there, or in the air...

  14. #54
    All Access/Backstage Pass Ham_Fist's Avatar
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    Re: Come on in my kitchen..

    One of these days, I need to try to whip up some of those poppers.

    And that sauce sounds tasty! I've always been a fan of pineapple w/hot peppers. Probably my favorite pizza topping combo is jalapeño, pineapple, and ham (or bacon). Hot, sweet, and salty.

    Really, in general I like simple food without too many ingredients. I like the way the basic flavors interact and balance each other out.

    I'd like to try making sausage. I went to Hot Doug's in Chicago last year, and it was the best meal of the trip (or maybe it tied with Giordano's). Check out the menu. The real action is in the "Today's Specials" section. www.hotdougs.com I wonder how some of those would translate to hamburgers...

    By the way, one of my favorite hamburger toppings: peanut butter. It sounds horrible, but it works!
    http://img.photobucket.com/albums/v89/hamfist/LPFsig.jpg

  15. #55
    Les Paul Forum Member geddins's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Post pics when you get the stuff pulled. .
    See ya here, there, or in the air...

  16. #56
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Ahhhh..and a fine Good Friday it is. Off work and currently planning tonights destruction and mayhem in the Blues Kitchen. I'm craving calamari...if I can find some..

    Cheers, TB.

  17. #57
    Les Paul Forum Member Red Baron's Avatar
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    Re: Come on in my kitchen..

    What a great thread, your cooking is inspirational Texas Blues.

    Looking forward to see what you do with that Calamari

  18. #58
    Les Paul Forum Member bluesforstevie's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Hey ya'll. Began the evening with my friends cerveza and tequila but was also in the mood for a "cocktail". Great way to mellow down easy in the Blues Kitchen before tearing it up!


    After several beers and shots I managed to put together a little CFS but instead of white gravy I topped it with a little serrano cheese sauce.

    Here 'tis Rio Grande style...



    Cheers, TB.
    Chicken Fried Snakes!!!

  19. #59
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Calamari....but too drunk to post..

  20. #60
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    aaahh finally. Deep fried calamari, lots of lemon wedges and cocktail sauce.

    Deliciouso compadre's.



    Cheers, TB.

  21. #61

    Re: Come on in my kitchen..

    Quote Originally Posted by Ham_Fist View Post
    Cholesterol was the magic word for me last Saturday. There wasn't much in the fridge except a few essentials, and I had to use the last of the hamburger pronto. And there was only one egg left. Not enough for an omelette. Why not? Oh look! There's some bacon too!



    Now that the weather is getting nice again, it's time to get the trusty Weber out. I think I might go with something simple at first. Behold, the Good Livin' Combo Meal!
    No ofense, but that's not a meal..... that's a death sentence!

  22. #62
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    I did it up low and slow ya'll for Easter Sunday. Some babybacks. Marinaded for 24 hours, 6 hours in the smoker and finished on the grill. Life is good!



    Grilled up some 'peno's, a little asian coleslwaw on the side and cold brewhaha..bon appetito!



    Cheers, TB.

  23. #63
    Les Paul Forum Member Red Baron's Avatar
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    Re: Come on in my kitchen..

    Seriously mate, you should put together your own cook book and tell it exactly as you tell it here... I would buy it.

    I was showing my wife this thread and she said if she wasn't already married then she'd marry you!...

  24. #64
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    this thread rules =)


  25. #65
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Red Baron View Post
    Seriously mate, you should put together your own cook book and tell it exactly as you tell it here... I would buy it.

    I was showing my wife this thread and she said if she wasn't already married then she'd marry you!...
    Thanks RB but I'm happy enough just doing my 'thang. Seems most of the joints I used to gig at had some sort of good grub. Seems like the grungier and bluesier joints always had the best food. Grows on you after a while. I'll leave the foo foo stuff to the cable networks cooks.

    Mrs. Blues only keeps me around for cooking anyway. Her ideal man (loaded with cash and close to death) went the way of the dinosaur long ago.

    Cheers, TB.

  26. #66
    Les Paul Forum Member Itsallmuscle's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    I did it up low and slow ya'll for Easter Sunday. Some babybacks. Marinaded for 24 hours, 6 hours in the smoker and finished on the grill. Life is good!



    Grilled up some 'peno's, a little asian coleslwaw on the side and cold brewhaha..bon appetito!



    Cheers, TB.
    The color on those ribs is amazing!

  27. #67

    Re: Come on in my kitchen..

    Quote Originally Posted by Itsallmuscle View Post
    The color on those ribs is amazing!

    I concur!! I vote that we all get together and write up a petition and send it to Gibson suggesting that this be the next special color run of 59s for 09. We'll call them the Texas Blues Barbeque Burst! Ain't no foo-foo on that name!

  28. #68
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Got the color on the ribs from mopping constantly with apple cider vinegar, beer, and my own bbq sauce.

    Nah...no TB...just BBQ Burst. But wait...Gibson already makes those. Whose got one of those tops. Post it now!

    Cheers, TB.

  29. #69
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll. Plenty of chaos and destruction in the Blues Kitchen this weekend. I went on a beer and pizza binge. I have one of those KitchenAid mixer contraptions so making my own dough is pretty easy. Creativity gets flowin' with a few brewhaha's.
    The first pizza was brushed with olive oil and garlic and topped with red onion, green onion, capers, mozzarella and goat cheese. I have a pizza stone that I use on my grill on the back porch and it works tres bon!



    Oozy goozy...



    Pizza #2 was a chipotle adobo sauce topped with chorizo, mushrooms, red bell, serrano, jalapeno, red onion and mozzarella. Lit me up like a pinball machine on 220v!!



    Have lots of cold hosky on standby for this bad boy...



    Worship the grill!!

    Cheers, TB.

  30. #70
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    Great stuff!

  31. #71
    Les Paul Forum Member Red Baron's Avatar
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    Re: Come on in my kitchen..

    Great stuff as usual TB...

  32. #72
    Les Paul Forum Member Triburst's Avatar
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    Re: Come on in my kitchen..

    Rock the kitchen! Nice job on those photos, too.

  33. #73
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll, after a saturday spent playing the LP's for over 6 hours I needed some rejuvenation. Mrs. Blues and I ventured to the local hippy joint (Whole Foods) and picked up some great shellfish eats. Mussels and Puget Sound oysters were just the 'thang.

    I sauteed/steamed the mussels in butter, garlic, parsely and white wine. The oysters I decided to grill. Plenty of Dogfish IPA and Pinkus Alt on hand for adult beverages completed the shellfish trifecta.

    I turned this....



    into this...



    and this...



    The mussels were succulent and sweet. The oysters with a little lemon and habanero hot sauce...pure sex on a plate!

    Get your blues kitchen on ya'll!

    Cheers, TB.

  34. #74
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    YUM!

  35. #75
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Got down once again in the Blues Kitchen last night ya'll. I sauteed garlic, shallot, minced habanero's, and chorizo. Cooled that and added hungarian paprika, cheddar and jack cheese, sea salt and fresh cracked pepper. I stuffed that mix into some nice button mushrooms and into the oven at 400F.

    I may have overdone it on the habs as these baby's really lit me up and had me glowing like a set of el34's on 10. Helps to have copious amounts of brewhaha on hand to cool the flames..

    Oozy goozy and smokin' hot.




    Tasty little bombs...





    Get your Blues Kitchen on ya'll!

    Cheers, TB.

  36. #76

    Re: Come on in my kitchen..

    Damn TB, When is the cook book due out? That's my kinda food!

  37. #77
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    Please open a restaurant!

    Mods, please consider bookmarking this thread.

  38. #78
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Got down once again in the Blues Kitchen last night ya'll. I sauteed garlic, shallot, minced habanero's, and chorizo. Cooled that and added hungarian paprika, cheddar and jack cheese, sea salt and fresh cracked pepper. I stuffed that mix into some nice button mushrooms and into the oven at 400F.

    I may have overdone it on the habs as these baby's really lit me up and had me glowing like a set of el34's on 10. Helps to have copious amounts of brewhaha on hand to cool the flames..

    Oozy goozy and smokin' hot.




    Tasty little bombs...





    Get your Blues Kitchen on ya'll!

    Cheers, TB.
    made some of these tonite (minus the massive habanero amounts, inlaws over) they were a hit, thanks =)


  39. #79
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    Caught a nice little King salmon last nite - just put it on the grill:



  40. #80
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Theres a reason it's called "king salmon". What you have there sir is literally the food of kings! That gets my highest hot blue and righteous rating. Bon appetito.

    Cheers, TB.

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