Tag Archives: fried

The Poster Collection: Day Eight

I worked at a little hole in the wall/roach farm/ISS nightmare/underage-beer-provider/ chicken wing and beer joint located on the Strip in the early 90’s named Spicy’s. I worked both in the front and the back of the house at various times and witnessed some kitchen nightmares that would make Gordon Ramsey pee the bed.

As a caveat let me say this: the chicken wings , steak and cheese sammiches, and oriental bbq steak sammiches were ab=so=fucking=lutely deeeeelicious. Most of the recipes came from the original(?) owner, who was Asian. Not sure what part of Asia, but I really only met him once or twice as he rode off to California in his red Corvette( for realsies). The chicken wing sauce was very simple . yet unmatched in all my wing eating travels. The steak and cheeses were simple but fresh cut beef only because it was cheaper to pay someone almost nothing to cut it up than to buy it pre-made. The sauce for the oriental BBQ sammich was a sticky sweet concoction full of ginger and absurd amounts of garlic.  However…..

BULLET POINTS OF INSANITY FROM SPICY’S

  • We used to buy whole chicken wings and cut them by hand into the little drummies and 2nd joints. We did this by removing the safety guard from the meat slicer and cutting the severing the wings joints upon the spinning blade of doom. It was hugely effective but terrifying.
  • I saw the owner “allegedly” thaw a case of frozen chicken wings by running them thru the Hobart with the sopa hoses disconnected.
  • Once, to save a buck or two, the owner tried using solid shortening in the fryers. While cleaning it, the shortening overflowed and covered the floor in a congealed mass of discount , off brand crisco.
  • Roaches. Napkin Holders. Use your imagination. Then double that.
  • Gaggles of 17 year olds drunk on 24 ounce can’s of Foster’s, some of Murvill’s best and brightest at the time
  • We once sold 1600 pounds of chicken wings in a single day. This is part of why I really don’t like UT football games. Every Saturday home game is an exercise in torture if you work on the Strip
  • Tables of Vol’s linemen on all-you-can-eat wing nights could consume upwards of 50 poounds of wings per table. The most I saw ever was a skinny dude who ate almost 130 wings.
  • The owner of the building would sell parking spaces on gamedays, pack the cars in like sardines, and then leave. Noone could get out until the “key” cars were moved. Once mine was a “key” car and it was moved by a gang of about 8 guys into the middle of the street.
  • Whiskey. Knives. Hot grease. What could go wrong?

Anywho, here are some posters of sheer awesomeness

 

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Steveishungry Goes Country! well, more country

Well folks, despite setbacks life goes on and that means Steveishungry will be Popping Up this month at Southland Books and Coffeeshop, back open under old management. The menu this time will pay homage to the Southern heritage I have at times tried my hardest to escape from, but which i now embrace wholly…sooo here is the rough draft for dinner on January 19th…call lisa at 984-4847 or , even better, sign up on facebook to attend the event…

APPETIZERS:

Pulled Pork and Purple Haze Slaw wrapped up in flour tortillas and grilled, served with moonshine peach dippin’ sauce

Sweetwater Vintage Cheddar and Scallion Biscuits with local honey butter

Benton’s Bacon and Sweetwater Valley Gouda stuffed Tater Skins

House Salad :By Greens with  Avocado Buttermilk Dressing, Benton’s bacon, Pico de Gallo and Fresh Croutons

Zesty Beer Cheese and Potato Soup with Corn Bread Mini Muffins

ENTREES…..

Locally Sourced Meatloaf with Portabella Gravy, served on a bed of Real Mashed Taters and one side item

Grilled Chicken Cordon Blue made with Benton’s prosciutto and Sweetwater Valley, and Moonshine Peach BBQ sauce, served on a bed of rice with one side item

Shrimp, Benton’s Bacon and Avocado Panini with Spinach, Marinated Artichoke Hearts, Sweetwater Valley Cheese served with one side item

Grilled Portabella, Spinach and Swiss Cheese French Dip served with    one side

SIDE ITEMS:

Mashed taters, with or without gravy

Fried Corn, creamy and wholesome

Green Beans, chock full of garlic and bacon

BBQ Baked Beans, secret recipe!

5 Cheese Mac and Cheese

DESSERTS:

Banana Pudding

Whatever Else My Aunt Wants to Make

 

Well, there you go….I’m hungry just thinking about it…Prices will be more than reasonable, especially considering the quality of the local ingredients we’re going to use. This will be probably my best menu yet, methinks….This is the kind of food i can really put my self into..not literally of course, that would be gross.

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Ding! Ding! Ding! Its Time for more Chicken Wings!

I have this new panini grill thingy I got from, shudder to say it , Wally World, and i have to say it totally kicks ass. It has flat or grooved platens which are dishwasher safe. That’s right, platens. Look it up. I am a proficient Scrabble player so I already have, so HA! Anyway, this little sucker has a floating hing and can open up flat to form a griddle. It’s like a classy George Foreman grill but without bad-assed infomercials and its not angled to reduce the fat of my 20% fat hamburger that i bought because it had more fat than the ground sirloin. And it’s shiny, or at least it was until I got a hold of it. I am rough on gadgets and really most things. I go through shoes like Trump goes through Russian brides or a hot knife goes through butter or like a hot knife going through a Russian bride. You get the picture. I am the ultimate consumer because everything i touch i wind up breaking and have to buy a new one. Ask the Mrsishungry, she’ll tell you. Go on ask her dammit!

Where was I? oh yeah, so i made some wings. clipped the tips and made some broth while the wings cooked on the grill. I left the two sections connected until after cooking them so they’re easier to handle on the grill. You can also skewer them once you’ve straightened them out by popping that “elbow” joint out, and fit two wings per skewer. Looks cool and is much easier to manipulate on an outdoor, honest to god that thing is on fire, kind of grill. I simply seasoned the little suckers in some commercial Butt Rub brand BBQ salt mixture and slapped them on the aforementioned badassed panini grill thingy and let em cook away. Then they got tossed and sauced( YEAH RHYMING WORDS!!!) and i ate them. I was going to share them with the kids, but then I said to myself , i says, “Self, screw em!” so I ate all the delicious hot sauce and honey laden chicken skin bundles o’ joy.

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I Need Your Input

Howdy loyal and not so loyal reader, I need your help in the form of input. I am organizing and cooking for a one-night only restaurant serving tapas style food in a good friend’s awesome local bookstore. I would really love honest and blunt input on the menu or pictures or you in your underwear. Either one will work. Please note the prices are tentative and in US dollars

The Menu

Steamed and chilled shrimp and red snapper marinated in lime juice and served with onions, tomatoes, fresh herbs and roasted jalapeno(on the side)
9.00
Cherry Tomatoes stuffed two ways: homemade pimento cheese and basil and fresh mozzarella
6.00
Salsa, 3 ways served with tortilla and pita chips: Pico de Gallo, Salsa verde and Spicy Red Cabbage Salsa
5.00
7 year old Sweetwater cheddar with Local Apples
6.50
Grilled Antipasto veggies with Kalamata olives and Kool aid Pickles
7.50
Potato and artichoke Spears with herbed buttermilk dip
5.00
Deep Fried Pickled Okra with Gumbo sauce
7.50
The Soon to be Famous Southland Sandwich: Sweet Cuban bread stuffed with roasted pork loin, roasted red peppers, smoked sliced turkey breast, fresh spinach and provolone cheese, drizzled with a garlic citrus oil and grilled (kind of like a Cuban but better)
6.50
Bacon wrapped shrimp glazed with a bourbon peach bbq sauce served with sweet chili string beans
10.50
Grilled duck breast on fresh salad greens with wild mushrooms ,Benton’s proscuitto and a balsamic vinaigrette
10.50
Venison Tenderloin  or Chicken Tender Sate with warm peanut sauce and pickled veggies
10.00

 

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Late Night Snacking+ BOOBS!!!

ok, technically no boobs, just good old fashioned breasts. Chicken breasts that is, possibly the most consumed animal part in the known galaxy, possibly not. Anyway, I sliced some of them thin and gave them the flour, egg wash, bread crumb treatment, then fried the in 350 degree oil, I don;t know what that is in Celsius, ya’ damn metric system freaks!!! Anywho, I then proceeded to make awesome sandwiches with the aforementioned chicken, butter, bread(go figure), provolone cheese, avocado, spinach and Hot Thai Chili Mayonnaise!!! Everything got all hot and melty and intermingled and the end results were both satisfying and well deserved. Clean up will be delayed until the morning, just in time for  Hungrybreakfast!

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Fried f’in’ Pork Chops

I was roasting a pork loin at work today and decided to go ahead and slice off 4 chops to make a quick lunch for me and CousinSteveishungry, whom i just happen to work with. I took the Pork chops and beat them flatter than Gary Busey’s front teeth. The chops went into an egg wash, then into some seasoned cracker crumbs. They were seasoned with various spices, both malevolent and benign, and crushed to a fine crumb with a few chunks of crackers hanging around. This is where the fact that i work in a commercial kitchen comes into play. I chucked these bad boys into the deep fryer, running at 365 degress , and they crisped up and floated in a manner of minutes….i hit them with a little kosher salt ate the living hell out of them…I had three of the 4, and i think Linda was scared to ask for seconds…this dish made me think of Homer Simpson, and i truly think he would love these beyond the point of obsession…should i strive to please the palettes of cartoon characters? probably not…but i might as well, really…what would Bugs really really want? carrots? too obvious…or maybe just obvious enough…this is officially off topic

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Steak and Beans and Fried chicken in a pita

nothing fancy tonight for dinner…the chicken pitas were good, even had a little cucumber mayonnaise since we had no yogurt for tzaki sauce…the beans are still cooking, hour or so to go….you want recipes for these?

recipe one: fry chicken…put on sandwich…eat…..consult any basic cookbook or grandmother on how to fry chicken

recipe two….cook some meat and some veggies…add beans and some BBQ sauce, brown sugar, mustard, garlic, or whatever you want…cook for a looong time, i let mine go for 3-4 hours, covered in a low oven

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