All posts by Drunken Chef

SUNDAY MORNING RANT

Good morning world. Please indulge me as I criticize what was once great American ingenuity. At its best when television first started its potential to entertain educate and enlighten with current news events was a boon in technological innovation. The 5 PM and 11:00PM news back then was “reliable and trusted”. It was not until the early seventies before we started to make “fun” of its news story choices because of advertiser “pull”. The prime time Television shows such I Love Lucy and The Mary Tylor More Show were ahead of their time and pushed the boundaries of entertainment to its limits for family viewing. True there was censorship back then to keep moral standards in place. True they may have prevented some artistic freedom but now television has fallen into the depths of an entertainment abyss. Lewdness and shocking people for the attention of an audience seems now more the normal then necessary to help the story line move along. What brings me to diverting my culinary tales and enthralling tales of over indulgences in drinking to discuss this here? I often ate and still eat, as I even did as a child, while having the TV on. Back then it was usually Bugs Bunny, the Odd Couple or Twilight Zone. Now today it is Jeopardy, a home improvement show, the Food Network or even a Hallmark Chanel movie. I do not watch shows that are not conducive to gastronomic pleasure if I am eating. This however changed recently, as I was watching a non-decrypt TV show, perhaps even a home improvement show even called Good Bones. When assaulting my EYES and EARS was a commercial about “women pooping”. They were not discussing it in any pharmaceutical fashion but actually SITTING ON THE TOILET (in the Loo) and talking to the cameraman about “POOPING”! This is why as Sam says: “I watch NETFILX!”

I believe American Television has thus shot itself in the foot. A reference by the way that refers to soldiers or draftees who would rather shoot themselves in the foot then serve their country in the military. Therefore, if it is the intention of television station to turn more and more people away from cable and broadcast TV they are succeeding. I see more and more people watching the Hallmark Chanel probably because of this. If The Food Network and Cooking Channels start to air this commercial I would certainly have to start subjecting myself to watching old reruns of Gilligan Island and the Flying Nun on Netflix over this. I can only hope that the Hallmark Channel starts doing some old-timey variety shows to mix things up a little. Things like the Sonny and Cher Show only with Taylor Swift and some other county singer.  They literally need to add a little more variety into their family programing.

The commercials were bad enough when things like a plastic egg that makes hard boil eggs in the microwave and it sold for $20.00 were on the air. This was insulting to our intelligence as if we could not wait for a pot of water to boil! That I could at least write off as American capitalism and it was as brilliant as the Pet Rock! Hell if it earned the inventor any money, then more power to them.

What do I know? Now to have to change the channel because there are women sitting on toilets shitting! REALLY!??! I know there is a lot of stuff on television I don’t care to watch but here in New York we have OVER 300 channels. Surly I can find somthing that is not people just crying because they are NAKED and AFRAID on a desert island that they CHOOSE to be on with animals and bugs big enough that could kill then. Surly, I can find something to watch where I can sit down and eat dinner without some 90 Day Fiancé actors trying to throw small household appliances at each other because one of them cheated. Well yes, it is called the Hallmark Channel (sigh) but how many Hallmark movies can one straight man really sit through before taking up pottery making as a hobby.

I apologize for this Sunday Morning Rant but sometimes you just need to vent to feel better. I try not to do in malice or bitterness or to intentionally hurt anyone. I am unfortunately just greatly disappointed in an institution I held in such high esteem. I guess I will be watching the Disney Channel and Hallmark Channel until this commercial HOPEFULLY disappears but I also hope that one day the plastic will be cleaned up from the ocean….I am a dreamer.

As an aside, try not to be tempted by gadgets that microwave a hard boil eggs. Yes, my mother had an egg cooker (see below). That thing made perfect eggs. It was no different then using her electric stove and boiling pot water but she said it was easier for her, faster and ALWAYS made a perfectly cooked hardboiled egg. This was true. I never had a bad egg from my mother.

On that note I will let you decide, Netflix or cable TV which do you watch more often now? Oh by the way, when cable TV first started, ALL the “Cablevision” channels like the Cooking Chanel were commercial free. Granted there were only 30 channels at that time but THAT’S why you were paying for cable TV in the first place because Broadcast Television (ABC, CBS and NBC) was FREE! Just Sayin…

“And that’s the way it is.” Walter Cronkite and me signing off,

The Drunken Chef (Russ)

OYSTERS ROCKEFELLER RECIPE

Below is the recipe I promised for Oysters Rockefeller for the oven not the grill.

Oysters Rockefeller

SPECIAL IMPLEMENTS

Oyster Knife (not to be confused with the clam knife)

Kitchen towel

Chef’s Knife

Cutting Board

1 box of kosher salt

INGREDIENTS

2 dozen oysters

1 Onion minced

I stick butter

The juice of a fresh lemon (approximately 3 tablespoons)

Fresh spinach

1 tablespoon Lemon Juice

Black pepper

½ cup Flavored Bread crumbs

Olive oil.

2 lemons cut into wedges (8 wedges)

Serves 4

DIRECTIONS

In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper

Mix together olive oil and breadcrumbs.

Spread kosher salt into two one inch deep baking pans.

Shuck oysters, reserving oyster and its liquid in the bottom of the shell. Lightly press the shells down into the salt while keeping the oysters in their shells, thus using salt to keep oysters level. Top each oyster with 2 teaspoons of the spinach mixture.

Now sprinkle on 2 teaspoons of the bread crumb mixture.

Bake, uncovered, at 450° until oysters are plump, and the breadcrumbs begin to brown 6-8 minutes. Serve immediately with lemon wedges.

Enjoy life, stay healthy, and may everyone be kind to you.

The Drunken Chef (Russ)

© Russ Ahrens and The Magic of a Perfect Pairing,2021

APPLE CRISP

This post is by request. So its a little early and I have not made it yet this year. So I do not have a picture, yet.

INGREDIENTS:

FILLING

3 pounds of apples (I like Granny Smith’s for this)

1/2 cup sugar

1 cup sugar

2 tablespoons lemon juice

4 tablespoons flour

1/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp all spice

TOPPING

2/3 cup flour 

2/3 cup firmly packed brown sugar 

2/3 cup old fashioned oats 

1/2 tsp cinnamon 

1 stick butter , melted 

DIRECTIONS:

Peel core and slice apples into a bowl. Add the rest of the FILLING ingredients and stir. Pour into a deep pie dish.

Combine flour, sugar, oats and cinnamon.

Mix in butter until crumbly; sprinkle over fruit.

Bake at 375F, 30 minutes or until golden brown.

Serve with Vanilla Ice Cream.

The drunken Chef (Russ)

PAN SEARED STEAK

Happy Friday! Last night for dinner was pan seared steak.

These are two fresh, not frozen, New York Strip steaks. Each one is two inches thick. As you can see it barley fits in my largest pan with out over crowding.

I began by seasoning one side of the steak with salt from a McCormick salt grinder then some freshly ground black pepper. Next, I sprinkled on a good amount of onion power and then a good amount of garlic powder. I let sit as I heated up the pan with olive oil on medium low.

When the pan was good and hot maybe five minutes later or so the olive oil just began shimmer. I carefully placed the steaks in the pan seasoning side down and so they were not touching. I then proceeded to season the other side (now facing up) the same way. Salt first, pepper, onion powder and garlic powder.

As the steak would now be sizzling in the hot pan on medium low for ten minutes I opened a beer. Carefully watching but not touching or moving the meat. THIS is where and when that beautiful crust is made. I drank my beer and waited patiently.

I turned the meat over and as you can see above there is that wonderful brownness on the steak. My patience was rewarded. Now I let the other side cook the same way.

In the meantime I added tater tots to the air fryer and made a simple salad of Romaine lettuce and diced cucumber. Jennifer wanted a vegetable and this was going to be it.

After ten more minutes I needed a second beer and I also had to flip the steak again. This time I turned the heat to low. I pressed the center of the steak lightly with my finger and it gave way easily. This meant it was still rare. Jennifer hates raw meat so I set the timer for five more minutes and cooked the steak on low as I sipped my beer.

After five minutes of beer drinking I flipped the steak once again and gave the tater tots a shake in the air fryer so they didn’t all stick together. This would be the last turn or flip of the steak. I posted a picture of the meat cooking on INSTAGAM and answered a few text messages. Another five minutes were soon up and my second beer was half empty.

I have been cooking this steak now for what seemed like it was forever (it was 30 minutes so far) I poked at it again. Perfect push back meant the steak was now medium rare. It was time to let the steak rest on the cutting board before slicing it. As you saw at the very top of the page it was cooked nicely and stayed juicy having let it rest for just five minutes off the heat before slicing and serving.

I served it and the salad with blue cheese dressing. The air fried potato tots were separate and on the side (not shown).

The Drunken Chef (Russ)

OYSTERS ROCKERFELLER

OMG is it only Wednesday? Uggg! This week is drag assin. Well at least I ate good yesterday. A coworker prepared some kickass Oysters Rockefeller. He put them together and I cooked them on the grill. Now normally I would not do this but it was a barbeque so I figured I would try it. It went amazingly. They were delicious. He started by making a sauce of butter, onions, spinach, parmesan cheese and lemon juice. Once the oysters were shucked he put this sauce on top. I “baked” them in a 500 degree barbeque for ten minutes. They were done perfection! He who does not like fish LOVES them. As a matter of fact, he who does not like fish, MADE them! So try um. I will be typing up a real recipe for you to put in the oven ASAP!

Busy day today so I have to run and get to work. Enjoy your food, family and friends!

The Drunken Chef (Russ)

TUESDAY MORNING

Yesterday was yet another busy day but at lease I made somthing to eat. Two things actually. The first was an Antipasto Salad. Everyone commented on how large it was for a salad and true technically this is supposed an appetizer. However this was our meal. I usually just eat this and skip the pizza that I purchased to go with it. I also usually have this with beer as it goes very well with it but again alas I skipped the beer.

I did say I made two things and yes I did. Jennifer wanted macaroni and cheese. Not just any mac and cheese either. Not home made mac and cheese but instead she asked for Kraft mac and cheese. She didn’t even want the “deluxe Mac and Cheese” but she insisted it be the orange powder stuff in the blue box!

Sam had company over as I prepared Jennifer’s dinner by boiling a pot of water as they all watched. Sam was making them Nachos while I was making the mac and cheese. I apologized and told them that Jennifer was not feeling well had had the taste of a 5 year-old. They look at me and laughed as they all said WHY? That stuff is delicious. Nothing else tastes like it.

I too had to laugh then. I did not grow up eating this but have learn to enjoy it. I still have to add some “Real” cheddar cheese and a bit of extra milk to get it down. I grew up rarely eating mac and cheese. I forget even now what the main course was when my mother served us the frozen Stouffer’s brand mac and cheese. Back then you had to heat it up in an oven and it took FOREVER. When the our first microwave was finally purchased and I learned how you could heat it up in minutes. I was in my twenty’s by then. Yes, after that, it was what I had for dinner often at 2am. Ahh the college age years. Sometimes I missed them. Well I miss the fact I could eat anything back then and not gain weight or have heartburn all night.

So I envied Sam and his friends who sat and ate there big plate of loaded nachos and watched somthing entertaining on Netflix with iced tea and sodas as I went upstairs to bed carrying two bowls of orange powder mac and cheese that was miraculously transformed into something delicious and comforting for Jennifer to eat and watched bad TV show about 90 day Fiancés . Such is the life of a chef I suppose.

The Drunken Chef (Russ)

MONDAY MORNING UPDATE

Welcome to Monday. I hope you all had a pleasant weekend. Mine was good with the exception of having to work on a Saturday. It made the weekend go by even faster then usual. I also did NO cooking. Nope. None.  

I purchased an Italian hero Saturday night for dinner. Sam had company over and they ate dinner together. Jennifer is still not feeling well and had a few bites of my huge-a-mongo sandwich.  Between the two of us we still could not eat the whole thing.

Sam friend Ally is a lovely woman who went to culinary school before attending the same college as Sam now, so I imagine she is into food as much as I am. I could have probably talked her ear off but she was here to hang out with Sam and truth be told, probably didn’t want me talking to her about food all night. She would not be here long, so I left them pretty much alone to watch TV, talk and play some video game.

Sunday was so busy! First, I attended a BSA Scout Court of Honor. I will not bore you with all the details only to that it included Sam’s Eagle Scout ceremony. Congratulations Sam!! I am very happy and proud of you!! We had to rush out of there in the very end and attend a graduation party for our friend’s two sons. They are more like nephews to me and like Jennifer’s own sons as they were all very close when the boys were growing up. Now they are both off to college and we will miss them terribly.

I drank beer at the graduation party on an empty stomach. Then came home to eat the rest of my big sandwich with potato chips. Sam drove. Jen was feeling so badly she only ate some cheese and grapes for dinner. Sam went out to a local restaurant with his friend Ally and had Mexican food. It sounded like it was really good too. I have been there before and will have to eat there soon again and do a review in the very near future.

I feel like I am getting behind on the cookbook and recipes and will have to do some major cooking soon. The summer is winding down and work is winding up so I will run now and leave for work. Have a pleasant day! I have to get more recipes to you soon and I will!

The Drunken Chef (Russ)  

SMALL APPLIANCE LIST

I woke up and sat at my word processor/computer/typewriter and thought to myself, “what the hell did I eat last night for dinner?! It’s getting bad that your brain does not remember the simple pleasures in life.” Low and behold, it dawned on me. PANCAKES! Yes, dear friends, I made pancakes for dinner. This was even at my dear wife’s suggestion, and she usually HATES pancakes, but she even complimented me on them and said dinner was very good!! I am sometimes amazed at the world around me. So onto today’s blog about small appliances.

For the sake of easiness, I will be pulling pictures off Amazon and will try to include the links. You are not obligated to buy any of these appliances at AMAZON. As a matter of fact, is it not more enjoyable to “shop for sales or deals” on all these items.

Let’s start simple with a blender, a universal piece of equipment I have been using since I was a kid making milkshakes. The last thing I used it for was the Green Goddess Salad Dressing Recipe.

Amazon Oster Blender $59.99

This is not my exact blender because mine is OLD, but this one should do the trick.

I also own a NuriBullet. This is nice when I don’t want to break out that bulky blender for a small job. It costs just as much as the blender above, but hell if you’re stuck for Christmas gift or birthday ideas…BOOM!

AMAZON NutriBullet NBR-0601

Food processor. Hardly. Ever. Use. it.

This is a small one hidden in my cabinet

You know what I do love? My Phillips Air Fryer

Philips TurboStar Technology Airfryer, Analog Interface

This is the exact one I own and I have used the shit out of this for years and it still cooks perfect frozen French Fries. Cost $179.00

Things that Toast…A TOASTER. This is a matter of personal preference. I own a two slice toaster because my kitchen is not huge. I also hide mine away in an appliance garage, which is nothing more than a “Bou-jie” name for a cabinet with a roll up door. If I were to leave it out on the counter, then it would have to be all-retro and cool looking.

Hand held Mixer. This is used in the mashed potatoes recipe that will be published sometime in the coming months. I just have not made them recently that I recall.

This one looks good for me because it stores well.

Hamilton Beach 6-Speed Electric Hand Mixer, Beaters and Whisk, with Snap-On Storage Case, White

Lastly, for today at least, is the stand mixer. For my money, nothing beats Kitchen-Aid when it comes to design and accessories. Yes, they are expensive, but it will last a lifetime. I know a wonderful woman who purchased one for her elementary school aged daughter as a gift. Now she will have that memory every time she uses it all through her adult life. Best gift EVER!

I own this small Artisan Series 5-Qt mixer that my wife got for ME as a Christmas gift one year. It was on one of those SUPER door buster sales at Kohls way back in the day. I love it and use it year round, especially when making chocolate chip cookies like the ones for those ice cream sandwiches just a few weeks ago!

That’s all today. Like the Gadgets List, I will be adding to this. Remember I have wire racks filled with cooking paraphernalia and a lot of it plugs in, so on that note, have a good weekend.

The Drunken Chef (Russ)

OVEN ROASTED POTATOES

This is a nice side dish and starch for a big potatoes and meat meal. I love potatoes. That must be that bit of Irish in me.

INGREDIENTS

3 pounds of Russet Potatoes

2 to 4 tablespoons Butter

2 table spoons olive oil

1/4 teaspoon Paprika

1/4 teaspoon Garlic powder

1/4 teaspoon Onion powder

1/4 teaspoon Salt

1/4 teaspoon white pepper

DIRECTIONS:

Peel potatoes. Cut potatoes into wedges. In a 9 X 13 metal baking pan, add potatoes. Pour oil over top. Sprinkle with paprika, garlic powder, onion powder, salt, and pepper.  Mix until potatoes are coated. Add butter.

Place in oven with meat during the last half hour of cooking time. In fifteen minutes, stir potatoes. Add more oil and butter if necessary. Remove potatoes when they begin to brown.  While meat is resting, finish browning potatoes under broiler if needed.

NOTES: This is one of those recipes I asked my Aunt Betty for when my mother and I used to visit her. She used to make these with a leg of Lamb and use some of the lamb drippings in the potatoes……yummy.

FISH and CHIPS

How to make fish taste yummy for the kid in all of us.

So this is the famous fish and chips I make OUTSIDE. To me, fresh fish is what Summer and Fall are all about. I make this outside mostly because my wife can’t stand the smell of all that fried food in the house. Plus, you’re not heating up the house on a warm summer night. To cook this outside, I use the side burner on the barbeque, but the oil takes a while to get to temperature. I also use a cast iron pot so the temperature of the oil does not drop too quickly. Sometimes the fish takes a bit longer to cook, but it’s all worth it in the end.

INGREDIENTS:

3 quarts to 1 gallon peanut oil or canola

1½ pounds 1-inch-thick cod fillet cut into about eight 3-ounce pieces  

2 2/3 cups all-purpose flour 

1¾ cups water

¾ cup cornstarch 

1 tablespoon sugar

½ teaspoon ground white pepper 

1 tsp salt 

2 tsp baking powder

2 yolks

1/2   a bottle of flat Guinness beer (6 ounces), cold

DIRECTIONS

Mix flour, sugar, cornstarch, pepper, salt, and baking powder in large mixing bowl. In a separate large bowl beat egg yolks. Add water and beer to yokes and whisk. Slowly add the dry ingredients to wet whisking until smooth.

Heat half a pot of peanut oil to 375 degrees. Preferably using a cast iron pot or good electric deep fryer.

Thoroughly dry fish with paper towels. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently.

When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs. Fry, stirring occasionally, until golden brown, about 8 to 10 minutes. Transfer fish to thick paper bag or paper towels to drain.

Serves 5

NOTES: Serve with tartar sauce and cocktail sauce and Fresh French Fries.

The Drunken Chef (Russ)