Friday, May 25, 2012

The Ultimate New Year's Hangover Breakfast

James McDuffee knows hangovers. The chef at Joseph Leonard in New York City, which serves a popular breakfast menu, has become adept at dealing with "both ours and the guests'." But New Year's Day, when hangovers are as persistent ever, is not necessarily the time for dining out (among other reasons, many restaurants are closed). Nor is it the time for an elaborate at-home meal. Which is why we asked McDuffee for a different course of action. It might've helped that when we talked to McDuffee, he was nursing his own hangover, from a bachelor party the night before. "In my experience, you want something hearty that warms the soul. Not necessarily rich — just fulfilling." For that, he can't think of anything better than grits, which McDuffee likens to an "adult oatmeal." You can give the dish all kinds of flavor with cheese, sausage, and eggs (you could also try hot sauce), but the grits, with their simple heft, are what will get you feeling like your normal self again. "You could throw anything on them," McDuffee says, "and you'd be cured." Luckily, grits are also really easy to make. It's mostly a matter of finding good ones (McDuffee swears by Anson Mills Carolina grits, which he uses at his restaurant) and stirring regularly to make them creamy. Which sounds about right for New Year's. "On a morning like that, you don't want to tackle something that's bigger than you." See McDuffee's extremely manageable, extremely delicious recipe below. Then get a hangover and give it a try. Sausage, Eggs, and Grits with Tomato Salsa For the grits: • 1 cup Carolina quick-cook grits • 3 cups water • 1 tbsp butter • 3 oz sharp white cheddar • salt and pepper to taste Cover the grits in three cups of water in a heavy-bottom sauce pot. Skim the chafe off of the top and slowly bring to a simmer, stirring regularly to constantly. Cook on medium heat for 30 minutes until they are nice and creamy. Keep stirring them. Add the butter and the cheddar and stir in. Adjust your seasoning with salt and pepper. For the tomato salsa and sausage: • 3 tomatoes • 1/4 of a medium onion • 1 clove garlic • 1 tbsp tomato paste • pinch of salt • 2 sausage links of your choice (merguez, Italian, chorizo) • 1 tbsp olive oil Combine the first five ingredients for in a blender and puree smooth. Set aside and heat a heavy-bottom sautee pan and add the olive oil. Sautee your sausages until they have a little color on each side, then add your tomato salsa over the top and let simmer for 10-15 minutes. Check to make sure that your sausages are cooked. Cook four eggs any way that you choose and build your bowl. Grits down first, a smother of sausage and tomato salsa, and finally your eggs. Best served with a glass of water and two aspirin. Read more: http://www.esquire.com/blogs/food-for-men/hangover-breakfast-122811#ixzzG3n9zipI7

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