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  1. #161

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Anyone up for tequila sunrises? How 'bout crabcakes 'wit hollandaise and asparagus and shitaki 'shroomage?



    This plate needs no foo foo.....

    Note: Careful with the Samiclaus brewhaha...14% alcomohol....it'll get you drunker than a ship load of sailors on payday!

    No doubt kick butt goodness as always my brotha!

  2. #162
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Much obliged DB. I decided to keep the theme goin' on. Salmon, prawns, bay scallops. I had some thai sweet chile cream sauce I did the scallops with and topped the fish and rabbit food with leftover hollandaisse...



    Good stuff!

  3. #163

    Re: Come on in my kitchen..

    In honor of my MUCH better half's birthday and all the TexMex stuff recently displayed, I decided to make her my very own special Chili Rellenos. These are red chili adobo marinated roasted duck stuffed Poblanos, fired in a traditional egg batter and served with a cajun inspired mole and jicama and cranberry relish. I first started with a nice duck breast and my adobo marinade consisting of oil toasted and reconstituted dried pasilla and guajillo chilis, garlic, vinegar, water and spices.



    The left over marinade is simmered down to a paste...Then I add chicken stock and simmer to marry the flavors and finish it off with a little brown sugar...



    Next, I seared the duck and roasted it in the oven and reserved some of the rendered duck fat for later...



    Now I assembled the chilis by taking flame roasted poblanos and stuffing them with duck, chihuahua cheese, green onions, and cilantro...



    Next is the duck fat and flower to make a little dark roux for the mole...



    When the roux got nice and dark, I added some fresh poblanos, red onion and garlic. This then went into the base sauce a long with a little shaved mexican chocolate infused with chili peppers resulting in this intensely flavored dark, rich mole...



    Next the relish consisting of fresh crunchy jicama, red onion, dried cranberries, cilantro and red cider vinegar...



    Finally, I fried the stuffed chilis in a traditional fluffy egg batter to a nice golden brown and served them up...A little mole sprinkled with a nice aged crumbling cheese, the relleno, and the jicama relish..



    This is an awesome dish if I do say so myself. As my dad used to say...."Son that would sell!"

  4. #164

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Much obliged DB. I decided to keep the theme goin' on. Salmon, prawns, bay scallops. I had some thai sweet chile cream sauce I did the scallops with and topped the fish and rabbit food with leftover hollandaisse...



    Good stuff!
    I'm slobberin again.... You posted this at the same time I did my rellenos. Great minds think a like!

  5. #165
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Good Gawd' DB!! That is absolutely THE best food post I have seen in a long time. Ole' for the mole'!! Very few know what good mole' is let alone cook their own. The relleno looks fantastic! You honor this thread with your culinary chaos sir! That food is dripping with soul!

  6. #166
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    Make this a sticky!!!!!

  7. #167
    Les Paul Forum Member bluesforstevie's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post



    The left over marinade is simmered down to a paste...Then I add chicken stock and simmer to marry the flavors and finish it off with a little brown sugar...



    Next, I seared the duck and roasted it in the oven and reserved some of the rendered duck fat for later...



    Now I assembled the chilis by taking flame roasted poblanos and stuffing them with duck, chihuahua cheese, green onions, and cilantro...



    Next is the duck fat and flower to make a little dark roux for the mole...



    When the roux got nice and dark, I added some fresh poblanos, red onion and garlic. This then went into the base sauce a long with a little shaved mexican chocolate infused with chili peppers resulting in this intensely flavored dark, rich mole...



    Next the relish consisting of fresh crunchy jicama, red onion, dried cranberries, cilantro and red cider vinegar...



    Finally, I fried the stuffed chilis in a traditional fluffy egg batter to a nice golden brown and served them up...A little mole sprinkled with a nice aged crumbling cheese, the relleno, and the jicama relish..


    My God man.....you're playing guitar....why?.....Which 5 star restaurant are you working at?

    I mean, this takes knowledge and skill for sure....but also a lot of hours of practice too....where did you learn your craft? Both you and Texas Blues ought to open up a nice dive man!!!!!!!

  8. #168

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Good Gawd' DB!! That is absolutely THE best food post I have seen in a long time. Ole' for the mole'!! Very few know what good mole' is let alone cook their own. The relleno looks fantastic! You honor this thread with your culinary chaos sir! That food is dripping with soul!
    Thanks TB. When I got the roux going and put in the veggies, my wife and son came running into the kitchen and said..."Oh my God that smells incredible!" Doesn't look too appetizing but it is the key to making my version of the mole'.


  9. #169

    Re: Come on in my kitchen..

    Quote Originally Posted by bluesforstevie View Post
    My God man.....you're playing guitar....why?.....Which 5 star restaurant are you working at?

    I mean, this takes knowledge and skill for sure....but also a lot of hours of practice too....where did you learn your craft? Both you and Texas Blues ought to open up a nice dive man!!!!!!!
    Thanks Dan...I have actually contemplated the idea of opening a restaurant. However, my balls just aren't quite fuzzy enough to pull that trigger. I don't have any formal training. Just a lot of time spent experimenting in the kitchen with techniques and flavors. While I have come up with some good stuff, I have had some real duds too. You learn from your mistakes as well as your successes. Now I will add that the joining up with TB would be a blast I'm sure. There would be some serious creativity going on in that kitchen!
    Last edited by DoubleBoogie; 12-17-09 at 07:18 AM.

  10. #170
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by bluesforstevie View Post
    My God man.....you're playing guitar....why?.....Which 5 star restaurant are you working at?

    I mean, this takes knowledge and skill for sure....but also a lot of hours of practice too....where did you learn your craft? Both you and Texas Blues ought to open up a nice dive man!!!!!!!
    Working in kitchens is anything but a glory filled experience. You give up your nights and weekends, on your feet countless hours, endless cuts and burns on your hands, and despite what the foodie shows would have you think, all in all it's not worth the effort for the money. Pro chef's and cooks all across America and the world in general are notorious flakes, but then, so are musicians. I have had the distinct honor of also having been a professional fishing guide as well....so that's chef, musician, and fishing guide...that's three..count 'em three....losers rolled up into one!

  11. #171

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Working in kitchens is anything but a glory filled experience. You give up your nights and weekends, on your feet countless hours, endless cuts and burns on your hands, and despite what the foodie shows would have you think, all in all it's not worth the effort for the money. Pro chef's and cooks all across America and the world in general are notorious flakes, but then, so are musicians. I have had the distinct honor of also having been a professional fishing guide as well....so that's chef, musician, and fishing guide...that's three..count 'em three....losers rolled up into one!
    You are so right about the restaurant business. Most people would have hard time fathoming how people can exist working that gig. You have to have a passion for food to stick with it. And damn man!!! We gots to be brothers because when I ain't cookin or playin..I'm probably thinking about fishing. Me (along with my son and wife this time) are already set to go back to BC after some more salmon next August. Already countin the days...

  12. #172
    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
    You are so right about the restaurant business. Most people would have hard time fathoming how people can exist working that gig. You have to have a passion for food to stick with it. And damn man!!! We gots to be brothers because when I ain't cookin or playin..I'm probably thinking about fishing. Me (along with my son and wife this time) are already set to go back to BC after some more salmon next August. Already countin the days...
    Makin' music, fishin' and then the eaten..in that order. As per fishing..when you have a 40 pound chinook light up the line, and his soul is connected to yours by that line and you feel everything that fish feels as you struggle....rarely are there moments that one feels so alive and in touch with another animal. Less scary than jumping out of an airplane too! I used to play in a rock band back in the day of the white buffalo and caveman and haven't gigged in quite awhile. I'm slowly working back to it and enjoying the ride all I can right now. Go back to the cooking life? What for? Construction pays better. I would have never bought 5 guitars in 2 years cooking in some kitchen. I'll cook for my friends anytime though...

  13. #173
    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
    Working in kitchens is anything but a glory filled experience. You give up your nights and weekends, on your feet countless hours, endless cuts and burns on your hands, and despite what the foodie shows would have you think, all in all it's not worth the effort for the money. Pro chef's and cooks all across America and the world in general are notorious flakes, but then, so are musicians. I have had the distinct honor of also having been a professional fishing guide as well....so that's chef, musician, and fishing guide...that's three..count 'em three....losers rolled up into one!
    Man....I know. I waited tables for 13 years and was assistant chef at a Southwestern Restaurant for about 6 months...and I went back to waiting tables...lol!!! I know the routine and it was NOT for me.

    Cooking at home is hard enough when you've got a tiny kitchen and I'm the only dishwasher.....its thankless work at times. Once in awhile though....you do a party or some function where people try your wares and really love them. Then....it makes it a lot more fun.

  14. #174

    Re: Come on in my kitchen..

    Cooked up some simple King Salmon steaks last night. The 'ol camera battery died before I could get the finished product and I wasn't about to wait and let the battery charge before devouring these huge chunks of heaven. But I did get one picture that I thought I would share of the raw seasoned steaks. Yes...That is a 13" x 9" pyrex baking dish to give you an idea about how big these steaks were. They were all about 1 1/4 inches thick. These are from that 50 pounder that I caught last August. A little blackening seasoning, creole spices, salt, pepper, and little olive oil. Cooked them up over a charcoal grill with some Jack Daniels oak whiskey barrel chips thrown on for good measure. Damn it was good!!!


  15. #175
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    The Salmon Burst!! Cooked or not, I'm diggin' the flame on those king filets!!

  16. #176

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    The Salmon Burst!! Cooked or not, I'm diggin' the flame on those king filets!!
    That would be a cool color combination for a sunburst!

  17. #177
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    I'm Hungary !!



    Don't let this thread fade away

  18. #178
    All Access/Backstage Pass Wiggy's Avatar
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  19. #179
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Well....if I must....heres a mezcal duckfart....


  20. #180
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    So, that's what they mean by Holiday Cheer!

  21. #181

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Well....if I must....heres a mezcal duckfart....

    Never seen that one before! Hilarious name! Reminds me of one where you pour some midori liquor into a shot glass and then carefully float a small amount of Baileys on top. They call that a "Shit in the grass". Tasty little shot too!

  22. #182
    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
    Never seen that one before! Hilarious name! Reminds me of one where you pour some midori liquor into a shot glass and then carefully float a small amount of Baileys on top. They call that a "Shit in the grass". Tasty little shot too!
    The original Duckfart was created in Anchorage at a joint called The Peanut Farm, off of Old Seward and International. It was layers of Kahlua, Baileys, and topped with Crown Royal. Crown is okay, but I prefer tequila and thusly created the Mexican Duckfart. Using Mezcal turns it into a Loco Duckfart.....damn! All this booze talk is makin' me hungry..

    Shrimp spring rolls anyone?


  23. #183

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    The original Duckfart was created in Anchorage at a joint called The Peanut Farm, off of Old Seward and International. It was layers of Kahlua, Baileys, and topped with Crown Royal. Crown is okay, but I prefer tequila and thusly created the Mexican Duckfart. Using Mezcal turns it into a Loco Duckfart.....damn! All this booze talk is makin' me hungry..

    Shrimp spring rolls anyone?


    Those look damn tasty to me!....Might have to do some Won Tons this weekend... Love that homemade hotmustard and sweet and sour sauce!!

  24. #184
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    Just finished stage one of today's creation - roast pork tacos al pastor, just got done searing 5 LBS of pork butt at 450 for half an hour after being immersed in a marinade of guajillos, anchos, garlic, onion, pinepapple, a lil adobo & some other good stuff...

    should be ready to come out, get cubed up & pan fried for dinner in about 3 hours =)



  25. #185
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    That's what I'm talkin' 'bout! Pastor is KING among taco's! That 'thang is drippin' porky goodness!

  26. #186
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    Not to chronologically "date" myself .......
    I find this thread far more attractive than the "girls gone guitar" threads

    (Not that I can't appreciate those threads as well )

  27. #187
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..



  28. #188
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    and enough leftover pork for Medianoches tomorrow =)


  29. #189
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    OOOHHH, Give me more baby

    LOL

  30. #190

    Re: Come on in my kitchen..

    Quote Originally Posted by PatentAppliedFor View Post
    Damn that looks good!!! Nicely done sir!

  31. #191
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    It's all their PAF....the onions, the lime, the pina', the cilantro and that gorgeous caramelized pork! I could eat several of those gorgeous taco's. Now where da' hot sauce at?

  32. #192
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Que pasa ya'll! I was feelin' the mojo last night. The Blues Kitchen was abuzz with a little Drunken Chef goin' on. Here's a grilled dry aged ribeye w/ bearnaise, sweet potato skins w/bruschetta goat cheese, and sauteed swiss chard. Tres bon!

    Here's the skins...



    And the ribeye along with some deep fried fresno and habanero chiles..



    Tasty goins' on ya'll!


  33. #193
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    OUTSTANDING!!!

  34. #194

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Que pasa ya'll! I was feelin' the mojo last night. The Blues Kitchen was abuzz with a little Drunken Chef goin' on. Here's a grilled dry aged ribeye w/ bearnaise, sweet potato skins w/bruschetta goat cheese, and sauteed swiss chard. Tres bon!

    Here's the skins...



    And the ribeye along with some deep fried fresno and habanero chiles..



    Tasty goins' on ya'll!

    Dang that looks killer!!! I knew I shouldn't have clicked on this thread!!! You're killing me TB!! I am having to do the clear broth diet today followed by that go lytely crap in preparation for a butt cam session tomorrow. After the colonoscopy though, I am going for a mequite grilled chili crusted bone-in ribeye and a little Poblano hash. Pictures tomorrow evening.....

  35. #195
    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 looks killer!!! I knew I shouldn't have clicked on this thread!!! You're killing me TB!! I am having to do the clear broth diet today followed by that go lytely crap in preparation for a butt cam session tomorrow. After the colonoscopy though, I am going for a mequite grilled chili crusted bone-in ribeye and a little Poblano hash. Pictures tomorrow evening.....
    oooh I'm feelin' your pain DB. I'm overdo for that and mrs. blues has been hounding me incessantly about it. Get in and out of there (no pun intended) pronto and post the love my brother!

  36. #196
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post

    ! I am having to do the clear broth diet today followed by that go lytely crap in preparation for a butt cam session tomorrow. After the colonoscopy though,
    Wow that STINKS!!!
    Hope all is well

  37. #197

    Re: Come on in my kitchen..

    There is one thing good about the procedure I just went though....Getting to pig out afterwards!! Here is a cowboy ribeye seasoned with all kinds of good stuff (including chipotle chili powder) along with some impromptu Poblano hash and a nice little sea salt and rosemary crusted sour dough roll. Good stuff that could have been even better had I been able to have a drink or four. I gots to tell ya...my low alcohol light is flashing right now but they told me to wait until tomorrow so....The best part of the day was that everything went well. Good to go for now!


  38. #198
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    That looks like a plate of hot, blue, and righteous DB! As always, fantastic food porn!

  39. #199

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    That looks like a plate of hot, blue, and righteous DB! As always, fantastic food porn!
    Thanks my brother.. You would go nuts over that Poblano hash. Good stuff if I do say so myself!

  40. #200
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    I'm back to rabbit food for a spell after this.....

    Chicken Fried Steak with chipotle cheese sauce. The beef is tenderloin I sliced thin and hand pressed down instead of pounding. Dredged in flour seasoned with Lawry's and pequin pepper flakes and tossed into the freezer to set up for an hour. Sauteed shallot, garlic, and chipotle adobo, added some cream, reduced, added some shredded jack and cheddar, tasted and adjusted the seasoning. Perfect. Fired up the oil in the cast iron dutch, yanked the meat out of the freezer, redredged in flour, into an eggwash of eggs and cream, dredged again, and then into the oil. Tossed in a few fries too....

    This one's for you DB!



    Here's a little closeup of the money shot!


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