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Come on in my kitchen..

Texas Blues

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Joined
Apr 13, 2008
Messages
4,641
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...

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

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

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

Cheers, TB.
 

RamiLP

New member
Joined
Dec 26, 2006
Messages
1,247
well you'er in vegas ehh?? ill be there in about 3 - 3 1/2 hours
 

Wisertime

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Aug 3, 2002
Messages
13,702
Man, those ribs look good!:salude

I'll be right over, TB!
 

DoubleBoogie

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Jun 6, 2004
Messages
4,781
The jalapenos look KILLER!!! :applaude 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:

Itsallmuscle

Active member
Joined
Mar 23, 2003
Messages
3,705
Those poppers look #1....

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

Texas Blues

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Apr 13, 2008
Messages
4,641
DB...that recipe's got the groove on. Sounds like a Tex-Mex Mac and Cheese...without the Mac. Where 'da chips?

Cheers, TB.
 

DoubleBoogie

Active member
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Jun 6, 2004
Messages
4,781
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. :peace2 Put some serranos in it and serve it as a dip with some tortilla chips! :salude

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! :headbange

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)
 

roadrunner

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Aug 25, 2001
Messages
6,835
Damn, I was just in LostWages, shoulda stopped in! Looks great TB!!:applaude
 

Texas Blues

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Apr 13, 2008
Messages
4,641
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..)

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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.

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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!!

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Cheers ya'll, TB.
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
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...

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

0221.jpg


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

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Cheers ya'll, TB.
 

DoubleBoogie

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Jun 6, 2004
Messages
4,781
Dang! That salmon looks awesome!! :salude 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!! :salude
 

Bluestar

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Feb 28, 2006
Messages
1,626
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. :salude
 

Texas Blues

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Apr 13, 2008
Messages
4,641
Dang! That salmon looks awesome!! :salude 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!! :salude

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.
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
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. :salude

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.
 
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