Q). It’s almost time for the New Year
celebration. Do you have any food-related hangover cures? My mother
swears by her bananas and sports drink combination.
Julie M.
Seattle, Washington
Via e-mailA). This is of
course a big problem during the holidays, especially on New Year’s Day.
The first thing to understand is what alcohol is doing to your body –
primarily dehydrating your organs. So, naturally it makes sense to drink
a good amount of water or a low-sugar sports drink. Coffee is a bad idea
because it will also dry you out. Some foods will soothe your aching
stomach (crackers, dry toast, bananas), while others will make you feel
sicker (hot or cold foods, eggs, milk). Best advice is to try to avoid
the pain altogether. Go easy and remember to celebrate in moderation so
you can have a good time and not start off the New Year feeling overly
sick and tired. Here’s what a good friend of mine swears by |
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for a morning after breakfast: Texas Red
Chili (beans optional). My buddy Bobby V., being form East Texas, knows
how to make the real thing. Boy, oh boy, is this good. He was nice
enough to share his recipe, so here it is and folks. Guaranteed to cure
a hangover, kill any bacteria in your system, thin your blood and make
you an honorary Texan!
Texas Red Chili Recipe
Ingredients:
5 lbs. Chuck
Oil
2 cans tomato sauce
32 oz. Water
2 cans diced green chilies
1 container Gebhardt's chili powder
2 Tbsp. Paprika
2 tsp. Oregano
2 tsp crushed cumin seeds
Salt & pepper, to taste
1 large onion, chopped
2 cups celery, chopped
10-15 cloves of garlic, finely chopped
2 + Tablespoons Tabasco (or your favorite fire water!) to taste
1/2 cup Masa Harina (or regular flour) |
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1 1/2 to 2 Cups warm water
4 cans of kidney beans (optional)
Shredded sharp cheddar cheese, chopped onions, chopped jalapenos
(optional)
Directions:
Put some oil in large pot; add onion, garlic, and celery and sauté on
low heat. Add meat and sear until gray - don't brown. Add tomato sauce,
32 oz. water, and green chilies. Combine chili powder, paprika, salt,
pepper, oregano, cumin, and warm water. Mix well and add to meat
mixture. Simmer for several hours then add Tabasco (or your
favorite) to taste. Mix Masa Harina (or flour) with warm water until
smooth and add to pot. Add kidney beans (optional).
After 3 hours of cooking, check for salt and
level of heat and adjust to taste with salt and Tabasco. Serve in bowls
with shredded cheese mixed in, and optional fresh chopped onions and/or
canned, diced jalapeños. |
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Q). I read your article “Caviar for
Christmas” and would be very interested in a copy of the minced abalone
recipes. I am also from New Zealand, so glad to hear you enjoyed
yourself there. With the increasing Chinese population as well as the
Polynesian and those of European descent, you can come across some
really nice fusion combinations in some of the cities. Did you try any
of the New Zealand abalone (called Paua locally)? It is making a come
back in restaurants nowadays.
Llewellyn McGivern,
Tangaroa Aquaculture.
Penang, Malaysia
Via e-mail |
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A). Thanks Llew, I’ll get back to you
on the N.Z. abalone. In the mean time, remember that you can prepare
these recipes with canned chopped clams if you can’t find abalone.
Abalone Croquettes
Recipe
Beat well together three eggs one
tablespoon flour, pinch of salt and meat from one can minced abalone,
thicken with cracker meal – fry in deep fat and serve hot.
Abalone Cocktail Recipe
Drain and mix with fork 1 can minced abalone, mix with cocktail sauce,
serve ice-cold in cocktail glass. |
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Abalone Chowder Recipe
Dice and boil two medium sized potatoes; when thoroughly done drain and
add 3 cups of milk. Fry 3 slices (diced) bacon crisp, and in the same
grease fry one large (more or less) onion, diced, until brown. Add to
potatoes and milk and heat to boiling point, then add one can minced
abalone. Serve hot.Thanks again
Margaret Berti! |
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Q). A number of years ago I enjoyed
the New Zealand meat pies like those you mentioned in your column,
published in the Monterey Herald today. YES! YES! YES! I really would
like your recipe for New Zealand chicken pie.
Bill Creelman
Via e-mailA). This recipe
is from Edmonds cookery book;
Flaky Pastry
Recipe
Serves 6
2 cups high grade flour
1/4 tsp salt
7 oz. butter
6 tablespoon cold water (approximately)
Sift flour and salt into a bowl. Cut
one-quarter of the butter into the flour until it resembles fine
breadcrumbs. Add sufficient water to mix to a make stiff dough. On a
lightly floured board roll out dough to a rectangle 1/2 inch thick. With
the short end of the rectangle facing you, dot two-thirds of the |
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pastry with a third of the remaining butter
to within 1 inch of the dough edge. Fold the unbuttered pastry into the
middle of the pastry. Fold the buttered section over to the folded edge.
Seal the edges with a rolling pin and mark the dough with the rolling
pin to form corrugations. Give the pastry a quarter turn. Roll into a
rectangle. Repeat twice until all the butter is used. Chill pastry for 5
minutes between rollings if possible.
Family Chicken Pie
Recipe
8 boneless chicken thighs
1 cup liquid chicken stock
2 tbsp oil
1/2 cup milk
3 rashers bacon, chopped
1 cup drained corn kernels
4 oz. mushrooms
1 clove garlic, crushed
1 onion, chopped
white pepper
1/2 tsp salt
2 tbsp flour
1/4 tsp mixed herbs
1 egg yolk
Flaky pastry (recipe above) |
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Remove skin from chicken. Cut flesh into 1/2
inch cubes. Heat oil in a large saucepan. Add bacon, mushrooms, onion
and garlic. Cook until onion is clear. Stir in flour and cook until
frothy. Gradually add stock and bring to a boil. Add chicken, herbs,
milk, salt and pepper to taste. Reduce heat and cook gently for 20
minutes or until juices run clear, stirring occasionally. Remove from
heat and allow to cool. Stir in corn. Pour chicken mixture into a 8 inch
pie dish. Brush edge of dish with water. On a lightly floured board roll
out pastry to a circle large enough to fit top of pie dish. Carefully
place pastry over filling. Press edges firmly to seal, then trim.
Decorate pie with pastry trimmings. Cut steam holes in center of pastry
top. Brush with egg yolk. Bake at 425 degrees for 20 minutes or until
pastry is golden brown and well risen. |
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