Hot Pepper on Pepper action

mmm…yeah baby…

Can you feel it?

Yea, you feel it.

Now run your hands down your hips…and pull off those ribs. A little lower, tease those seeds out and toss ’em on the floor, lets slip into something a little more comfortable.

Like…another pepper. Kinky, right?

Just wait.

The Pieces

Prep Time: 20 minutes

Cook time: About an hour

That watermelon in the back was frozen and juiced for dessert - FUCK YES I RULE

Serves: A shitload of drunk people. 12 or so.

  • 2 habanero chile’s
  • 3 jalapeno’s
  • 6 large bell peppers (I used 2 red, 2 green, and 2 orange)
  • 1 large white onion
  • 3 carrots
  • 1/2 cup fresh peas
  • 3 stalks celery
  • 1/3 cup toasted and crushed pistachios
  • 1 cup burrata
  • 12 oz veg stock
  • 2 cups brown rice, cooked
  • 3 cloves garlic minced or pressed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cayenne
  • 1 tsp cumin
  • fresh cracked black pepper
  • salt to taste

The Puzzle

Now, there are two ways you can do this: Vegan and Vegetarian. I went for the vegetarian route, since I had some left over cheese (think gouda infused with black truffle, look me in the eye, and TRY TO SAY NO), but if you leave this out you’ve got a damn tasty vegan dish on your hands

0. Preheat your oven to 375

1. Start chopping. Brunoise your carrots, celery, jalapeno (nifty trick here – slice in half lengthwise, then use a spoon to scoop out seeds and ribs), dice your onion, hull your peas, then open up your bell peppers end to end as shown in the pic below. Remove the seeds and ribs here as well, but leave the stems for effect. Looks nifty, and Jaime Oliver did it, so its cool.

Watermelon's in the freezer now, chillin

2. Boil your rice until its nearly done, but not quite, and set aside

3. Toast your pistachios. Use a nonstick pan on high heat, and toss constantly or they will burn. And you don’t want to be THAT asshole at the party.

4. Let the pistachios cool – you’ll need to crush them up later. I’d suggest pulsing in a food processor a few times – I had to use a fucking lemon juicer, and I don’t want to talk about how that went.

5. In another wider pan, with a lip on the sides at least an inch high, heat your oil til its nice and shimmery. Now the dangerous step…if you have plastic gloves, use ’em. If you have a vent above your stove…turn it on NOW. Seriously. I want you to break the habaneros in half…and put them in the oil. Just for a few minutes, long enough to season the oil, then get that shit out, or you’ll light your face on capsacin fire.

6. Add all your chopped veggies (NOT the rice/bell peppers. Don’t be silly now.)

7. Once the onion’s translucent, add your spices. Let them coat the veggies, then ‘deglaze’ by adding your veggie stock, followed by the rice.

8. Cook this down til nicely combined, about 5-10 minutes on medium high heat, then (if vegetarian) add the burrata

9. Stuff into your pepper halves, and line them up on either a baking sheet or ideally in a casserole dish thats been lightly oiled

10. Grate whatever cheese you like on top (remember that truffle infused gouda? OH YEAH)

So purty

11. Bake for about an hour, or until crispy crunchy.

Taken in a great hurry, as they were disappearing fast...

Drunk Taters

On the left, my Drunk Taters - on the right, vegan pot pie

The internet is indeed lucky today.

I’m releasing my hands down best fucking potato recipe – and the best part is how crazy simple it is.

I call ’em drunk simply because that is USUALLY my state of mind when making them. Its easy cheesy drunk eats.

The Pieces

Prep Time: 10 mins choppin taters

Cook Time: 45 mins – 1 hour

  • 2 lbs Yukon Gold potatoes (or any white potato)
  • 2 lbs sweet potatoes
  • Shitload of tarragon
  • 8 oz heavy cream
  • 8 oz gorgonzola or bleu cheese
  • thats IT

The Puzzle

0. Preheat your oven to 350

1. Peel and slice all your potatoes thin

2. Throw ’em in a baking dish

Aww...ain't they pretty...

3. Dust liberally with Tarragon

4. Add cream and cheese, mix

Notice my Shun Knife on the board in the back...mmm hmmm

5. Throw the dish in the oven, covered with tin foil, for 45 minutes

6. Remove the covering, cook until really damn fork tender, and crispy on top.

I know you love my dirty stove top

If you don’t LOVE these potatoes –

The Liquid Kitty

Oh my…where to start…

This is my favorite watering hole. My drink of choice is the dirty martini, and the bartender Damien makes the BEST I’ve ever had.

The atmosphere is sufficiently dark and dingy, and you get the impression everything’s…sticky…but its a classic Dive Bar for this and many other reasons. If you do stop by, try out the Evil Knievel. Its half a glass of Matador energy drink bombed with a shot of 151 and peach shnapps…that has been lit on fire!

FUCK YES. FIERY BOOZE.

Damien serving me and my friends some Evil Knievel's

I can’t count the number of nights i’ve stumbled out of here and asked Fernando the valet to call us a cab. Every time we meet new and interesting people, and thankfully its also located to a number of nice restaurants.

Simple unpretentious liquor, served with a smile and some conversation.

Wonderful.

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