Friday, May 20, 2011
Your Best Hangover 'Cures' Are Right Here
You guys are CRAZY . . . when it comes to curing hangovers.
When I kicked off The Hangover Part II contest Monday, I had no idea I'd get a couple hundred recipes and remedies for hangovers almost immediately.
And some of them were so bizarre and out there that they made my head spin. I mean, I've never heard of whipping up Pedialyte & Red Bull together, but The Beer Bistro's Bob McDermott "swears by it."
I also received submissions like "rub a slice of lemon or lime in the armpit of (your) drinking arm before you start drinking to stop a hangover before it starts," drink "pickle juice straight out of the jar," and ummmm, quite a few calls for getting busy in the boudoir.
But it wasn't too hard to pick the Top Six winners (yeah, we decided to toss in another pair of tix!), who will all get advance screening passes to check out "The Hangover Part II" on Monday. The grand prize winner also gets a $30 gift card for Epic Burger. Yum.
Six lucky people won tickets to the advance screening of "The Hangover Part II." (Photo: Warner Bros.)
Here are the winning submissions:
GRAND-PRIZE WINNER: Deep-Fried Mac 'n' Cheese (Katy Wilson)
Peanut oil for frying
Prepared mac 'n' cheese that's chilled in the refrigerator overnight. Cut into 15 bite-sized squares
Flour, for dredging
1 beaten egg
Plain bread crumbs
Directions: Heat 2 inches of oil in a large, heavy dutch oven to 350 degrees F. Dredge each mac square in flour, then egg, and then breadcrumbs to coat. Fry for about one minute on each side until golden brown. Drain on paper towels before serving.
The Ultimate Hangover Sandwich (Julien Delvecchio)
In a shallow bowl, beat 1 egg and add a tablespoon or two of milk or cream. Set aside. Heat up a griddle pan with a tbsp. of butter on low heat. Build a sandwich (mayo, 3-4 slices of Swiss cheese, 3-4 slices of cold cuts). Dip the sandwich in the egg mixture, making sure it is completely soaked. Put the egg-soaked sandwich on the griddle pan and press down with a spatula. Cook 3-4 minutes per side or until golden brown.
Drunken Crepe (Azusa Tanaka)
Beer (day-old stale one is fine)
Directions: Mix ingredients in the ratio that the batter is runny. Pour it on a heated frying pan that is covered with butter (don't skimp on butter, if you do, the batter will stick and give you more headache than you are experiencing now). Spread them and wait till you can peel them off. Eat it!
Hangover Hash (Sarah C. Nau)
Ingredients for hash:
2 tbsp. olive oil, (2 turns of the pan)
1/2 -1 lb pound sausage, casings removed (maple sausage is good, but if you're looking for something spicier, mild or hot Italian sausage works, too)
1-2 medium sweet potatoes, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 inch "moons"
1 large red onion thinly sliced, divided into quarters
2 tsp chili powder (2/3 palm full)
1 tsp ground cumin (1/3 palm full)
2 tsp ground coriander (2/3 palm full)
Salt and pepper to taste
Ingredients for salsa:
3 tomatoes, seeded and diced
1 small jalapeño pepper, seeded and chopped (or more, depending on your preference)
2 to 3 tbsp chopped fresh cilantro, (a hearty palm full, unless you don't like cilantro)
1 lime, juiced
Salt and pepper to taste
1/2 cup chopped flat-leaf parsley, a few handfuls (optional)
1 cup Manchego cheese (or sharp cheddar)
Directions: Heat a large skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the sausage and break it up with back of a spoon into little chunks, and brown for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper to taste. Stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil (or turn a plate upside down). The cheese will melt while you make the eggs.
Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add a bit of olive oil. You can make any kind of eggs you want (scrambled, over-easy, sunny-side up). When done cooking the eggs, divide the hash in half, top each serving with one egg, cover with fresh salsa and enjoy with a Bloody Mary!
Hangover Smoothie (Stephanie Griffin)
Put in blender:
Four ice cubes
4 Cuties oranges (or 2 regular oranges)
1 handful of frozen pineapple (fresh pineapple also works, but NOT canned)
1 handful frozen cherries, blackberries, blueberries (again, fresh also works, but not canned)
1 tablespoon of bee pollen
1 tablespoon of wheatgrass powder (frozen wheatgrass also works, as well as fresh if you wanna take the time to juice it)
3-4 tablespoons of aloe vera gel (OR 1 cup of aloe vera juice)
2-3 cups of rice milk or coconut milk
Hangover "La Cruda" Cure (Joel Valencia)
As a Mexican, there is only one true Hangover "La Cruda" Cure. A heaping hot bowl of Menudo (tripe soup with hominy) with all the fixings, crushed oregano, diced onion and jalapeños (to make you sweat it out) and warm handmade tortillas de masa (corn tortillas). Also, a cold cerveza (I personally prefer a Negra Modelo); it can't hurt. This is how a Mexican takes care of a Cruda after a night drinking tequila and cerveza.