Forget what the doctors say

Throughout life, we change eating habits for a variety of reasons. The biggest reason is when we get too big. Besides the nastiness of fat shaming, there are reasons to lose weight: medical reasons. But, weight loss isn’t the only reason we watch what we eat. You may be watching your cholesterol. Or, you have high blood pressure. There could be a host of reasons you have to forego things you really crave. Well, for just this one day, Forget what the doctors say. It’s national eat what you want day. And, that means just what it implies. It’s a day created about a quarter century ago by a couple self proclaimed “foodies” to, basically, give permission to people to indulge without worrying about the consequences.

Julia Child derided fad diets with statements like “The only time to eat diet food is while you’re waiting for the steak to cook”. She believed that food was one of life’s true pleasures, and to deny that pleasure was to abridge a part of yourself. Sure, you can eat healthy. But, life without good food is not living at all. Beyond sustaining life, food is a sensual pleasure that involves your whole being. So, if not always, at least for this one day, do what you want, not what you should. Of course, don’t do something that could do actual harm to you, like eat an improperly prepared puffer fish or a whole cow. Chances are, a single day of indulgence isn’t going to kill you or make that big a difference in your dieting goal. So, let’s party like it’s May 11, and eat what you want.

Forget what the doctors say, and, live a little.

The beauty of the day is that it doesn’t have to be anything fancy. Sure. If that’s what you want, have at it. A Foie gras terrine with Truffle vinaigrette has its appeal. And, it certainly shows some ostentatiousness. For, most, though, it’s something as simple as pizza. If you’re on a low fat diet, this may be your nirvana. Or, maybe a cheeseburger and fries. It could be just that junk food run you’ve been so good at avoiding. Your doctor may be unaware of this, but, you have permission today to indulge. And, it comes from a higher power: a random holiday on an obscure calendar. What more do you need?

Julia Child was right. dieting and food restrictions may keep you alive. But, staying alive and “living” are two different things. Right from the beginning of this website, we espoused the sensuality of food, meaning it involves all the senses: see, hear, smell, touch, and taste. And, that’s what today is about. Damn the consequences. It may have long term effects, but comfort food provides comfort in the moment. If you have a serious allergy, though, don’t put yourself through that. We don’t want you to eat a bag of peanuts, a pile of shellfish, or a stomachful of whatever ails you. Otherwise, have at it. We recently celebrated Red Hat society day, based on the poem “Warning by Jenny Joseph. In the poem she celebrates what today is about:

eat three pounds of sausages at a go
Or only bread and pickle for a week

If that’s what you want: today’s your day.

McDonald’s or Le Cirque

It makes no difference to us. Every person is different. We believe there is no good food or bad food. A well prepared Souffle, Lobster, Burger, or even a potato chip has its place. It’s a bit like music. I have an aversion to Bruce Springsteen. It’s a weird thing. I respect his ability as a song writer, his technical prowess, and his work ethic. And, in interviews, plus all accounts, he seems like a super nice guy. But, when I hear his music, it just grates me. Still, people worship him. I don’t fault them for it. It’s not for me to judge. As members of a multi-faceted world, we must recognize that everyone has their own individual path and tastes. If Chili dogs at the Tasty Freeze is your thing, more power to you. If it’s Lobster Thermidor, that’s cool too.

So, Forget what the doctors say. Today is your day to indulge. Whether it’s 3 pounds of sausage, a plate o’ shrimp, or an all you can eat Chinese buffet, it’s time to indulge. Because, as the Boss says: Everybody has a hungry heart. Tomorrow, you can go back to deprivation. But, today, this is the day. If you want to go to a restaurant and indulge, go ahead. If you want take out or delivery, just as good. But, if you have the time and energy, we have a few crowd pleasing recipes to tickle your fancy across a spectrum of culinary genres. And, the beauty of cooking for yourself, is that you get to really experience all the senses involved in a culinary adventure: from the tactile sensation of handling the raw ingredients to the sights, sounds, smells, and tastes of the food from inception to ingestion.

So, here you go. Forget what the doctors say. Eat whatever you want:

The British are Coming Beef Wellington

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine British, French

Servings 4 people

Ingredients

  

• 1 1/2 lb beef tenderloin trimmed center cut
• Olive oil
• Salt and pepper to taste
• 4 6 inch sheets Frozen puff pastry dough
• 1 large Egg
• For duxelles
• 3 cups Assorted wild mushrooms chopped
• 1 cup diced shallot
• 1 tsp chopped fresh garlic
• 1 Tbsp chopped fresh Thyme
• 1/4 cup sherry wine
• For Demi glace sauce
• 2 Tbsp chopped fresh shallot
• 1/4 cup red wine
• 2 cups homemade or high quality beef or veal stock
• Butter to finish

Instructions

 

• Make the duxelles: saute onion and garlic in olive oil over medium high heat until translucent. Add in the mushrooms and stir. cook until soft. Add the sherry and reduce to a glaze. Add in the thyme and season with salt and pepper. Then puree in a food processor. Set aside.
• Make demi glace: Saute shallots in oil over medium high heat until translucent. Add red wine and reduce until it is a glaze. Add half the stock and turn heat down to medium. Reduce by 1/2 volume. Then add the rest of the stock. Reduce by 1/2 again. Set aside.
• Pre heat oven to 350 degrees fahrenheit.
• Cut the tenderloin into 4 filet mignon steaks. Oil each and season with salt and pepper, coating evenly. Sear on a grille or in a saute pan over high heat until all sides are evenly browned (about 2 to 3 minutes per side.
• Lay out the puff pastry sheets and paint with whisked egg. Place a spoonful or more of the duxelles in the center of each sheet (enough to cover the top of the tenderloin. Spread to the size of the steak, but keep in the center of the puff pastry. Put the steak on top of the duxelles. Then lift the 4 corners of the puff pastry and wrap around the steak. Fold them over to seal the steak in the pastry. Repeat with all the steaks. Then put them on a parchment lined sheet pan sprayed with pan spray. Brush the tops and sides of the pastry with more egg.
• Bake the wellingtons for about 20 minutes. They should achieve a golden brown crust. Use a meat thermometer to test the internal temperature. You want it to be around 125 for medium rare.
• Heat the demi glace and whisk in a pat of butter. Adjust the seasoning of the sauce. Sauce the plate and place the wellington on top of the sauce.

Notes

If you prefer a well done steak. Cook the steak through more before wrapping in pastry.

These are individual wellingtons. If you prefer, you can leave the tenderloin whole and Wrap the entire thing, Then you can cut it to order. It will show off the medium rare center. But, be careful cutting it. The puff pastry can fall apart easily.

 

Keyword Beef WEllington, British, duxelles, Father’s day, mushroom, Tenderloin

Jalapeno Lime Barbecued Spare Ribs

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Course Main Course

Cuisine Southern, Southwestern

Servings 4 People

Ingredients

  

• 2 to 3 Lbs Spare ribs
• 1/2 Cup Chili Powder
• 1/2 Cup Cumin, ground
• 1/4 Cup Chopped Fresh Jalapeno
• 1/4 Cup Chopped Fresh Cilantro
• 1/4 Cup Brown Sugar
• 1/4 Cup Dijon Mustard
• 1/4 Cup Chopped Fresh Garlic
• 1/4 Cup Lime Juice
• 1/4 Cup Avocado Oil
• Kosher salt and pepper to taste
• For Sauce:
• 1/4 Cup Chopped Fresh garlic
• 1 Cup Diced Fresh Onion
• 1/4 Cup Avocado Oil
• 2 Tbsp Ground Cumin
• 2 Tbsp Chili Powder
• 2 Tbsp Prepared Horseradish
• 1/4 Cup Chopped Fresh Jalapeno
• 1/4 Cup Tequila
• 1/2 Cup Lime Juice
• 1/2 Cup Agave Syrup
• 4 Cups Chopped Fresh Tomato
• 1 Cup Tomato Juice or vegetable broth
• 1/4 Cup Chopped Fresh Cilantro
• 1/4 Cup Chopped Fresh Scallion
• Salt and Pepper to taste

Instructions

 

• Make a marinade for the ribs by mixing all the ingredients except for the sauce ingredients in a bowl. Rub the ribs generously with the marinade. Allow to marinade for at least an hour, preferably overnight.
• Make the sauce: Heat oil in a pot over medium heat. Saute the onion and garlic until translucent. Then, add the tequila. Cook down until liquid is almost gone. Then add the rest of the ingredients, except cilantro and scallions. Bring up to a simmer and stir well. Cook for at least an hour over low heat until the tomatoes have completely broken down and all the flavors are blended. Pure in a blender, then adjust seasonings and fold in cilantro and scallions. You can make the sauce ahead of time or while the ribs are cooking.
• Cook the ribs: Preheat a grille or smoker to high heat. Mark the ribs to get a nice color on them. Then, wrap them in foil and return to grille or smoker. Allow them to cook for at least 3 to 4 hours over low heat (about 200 degrees). Remove them from the foil and cook for another hour to create a nice crust. Brush them with some of the sauce and cook for another 20 to 30 minutes. Check the tenderness of the ribs before saucing them, though. They should pull apart easily. If not, give them more time. Remove from heat. Allow them to cool for about 25 minutes, then cut and serve. You could also chill them, cut them, and then reheat wrapped in foil if you want to make ahead of time.

Keyword barbecue, Jalapeno, Lime, Spare ribs

Irish Potato Skins

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

cooling time 1 hour hr

Course Appetizer

Cuisine American, Irish

Servings 24 Skins

Ingredients

  

• 3 large Russet Potatoes (size 90 or similar)
• Oil to Fry
• salt and pepper to taste
• 1 cup chopped Pancetta or bacon
• 1 1/2 cup shredded Cheddar cheese
• 1 Tbsp Chopped fresh Thyme
• 2 Tbsp Chopped Fresh Scallions
• 1/4 cup Creme Fraiche or sour cream

Instructions

 

• Preheat oven to 400.
• Brush the potatoes with oil. Sprinkle with salt and pepper. Place on a baking sheet. Bake for 45 minutes to 1 hour. Test them to see if they are done. The potato will yield to a squeeze. Allow to fully cool. Place in refrigerator when half cooled to facilitate the cooling process. If they are not completely cooled, cutting them will be messy.
• Heat a saute pan over medium high heat. Cook the chopped raw pancetta or bacon until browned. Stir often to prevent burning. Turn down the heat if it is browning to quickly. Drain of the excess fat and set aside.
• When The potatoes are cooled, cut them lengthwise in quarters. Then, carefully, cut out the fleshy part. Cut it so that there is still about 1/4 inch of flesh on the skin. Then cut each 1/4 in half again.
• Heat frying oil in a fryer or a pot over medium high heat. Ideally, you want a temperature of 350 degrees. Fry the skins until golden brown. When you put them in, don't overcrowd. Leave enough room for them to cook evenly. Remove from oil, and, drain on paper towels.
• When drained, Place them on a lined and sprayed sheet pan/baking tray, Flesh side up. Sprinkle with Cheese, pancetta, Thyme, and Scallions. Bake in a 400 degree oven until the cheese is fully melted, and starting to brown around the edges. Place a dollop of sour cream on each one or serve it on the side. Sprinkle with more scallions for garnish (optional). Serve on a platter or in a chafing dish.

Notes

The presentation chosen here is a cocktail version of potato skins. We cut them into Pieces that are about 2 to 3 bites. You can go with larger cuts if desired.

The size of the potato is important. We recommend a size “90”. The 90 means there are approximately 90 potatoes to a standard 50 pound case. Each one weighs about 9 ounces. If your potatoes are larger or smaller, it will affect the baking time and size of the final cuts. That is why we don’t have an exact time for baking.

Keyword American, Appetizer, Bacon, cheese, Irish, Potato Skins, Sour Cream

Midwestern Beer braised Bratwurst with caraway slaw

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine American, Da Bears, German, Midwest, Tailgate

Servings 4 Bears fans

Ingredients

  

• 2 to 3 Lbs Quality Bratwurst
• 2 cups Sliced Sweet Onions
• 2 Bottles Brown ale or Wheat ale (Not too hoppy like IPA)
• 1/4 cup Dijon Mustard
• 1 Tbsp Shaved garlic
• 1 tsp whole allspice
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter
• Salt and Pepper to taste
• olive oil
• For slaw:
• 2 cups shaved green cabbage
• 1/4 cup shaved carrots
• 1/4 cup shaved red onion
• 1/4 cup shave red pepper
• 2 Tbsp Picked parsley leaves
• 1 tsp caraway seed
• 1/2 cup Mayonnaise
• 1 Tbsp cider vinegar
• 2 Tbsp Sugar
• salt and pepper to taste
• Pretzel Rolls for serving the brats
• Whole grain mustard to spread (optional)

Instructions

 

• Make the slaw: Whisk together caraway, mayo, sugar, vinegar, salt, and pepper. Then toss in the vegetables. Coat evenly, and refrigerate.
• Heat oil in a heavy duty Deep pan over medium high heat. Sear the bratwurst about 1 minute per side to caramelize the skin. Remove from the pan, and add in the onion, garlic, and allspice. Stir, then turn temperature down to medium. Cook the onions slowly until they become caramelized, stirring as needed. remove the allspice seeds. Then add the brats back in. Add in the beer and nutmeg. Bring to a boil. Cook down until the beer is almost a glaze. Then Stir in Dijon and butter. Season with salt and pepper.
• At service time, Mark the brats on a grille at high temp to give color. Serve in a pretzel roll with the beer onions and cole slaw. Add grain mustard or other mustard if you like.

Keyword beer, braised, Brats, Bratwurst, Caraway, Da Bears, Memorial Day, Slaw, Tailgate

Beer Braised New England Pot Roast with natural gravy, Root Vegetable Hash, and Buttered Fiddleheads

cheffd

Print Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

• 2.5 LB Eye of the round beef
• 1/2 cup AP flour
• 1/2 tsp each, salt and pepper
• 6 each medium garlic cloves
• 1/2 cup each rough chopped carrot, celery, and onion
• 12 oz beer, preferably a medium bodied ale
• 2 qt Beef stock
• 1 quart water
• 1 each bay leaf
• a few sprigs of fresh thyme, rosemary, and sage
• Salt and pepper to taste
• 1 cup oil for searing the beef
• Root Vegetable hash (see separate recipe)
• 1/2 lb fresh fiddleheads
• 1/4 Lb unsalted butter

Instructions

 

• prepare all your vegetables and get your mise en place together.
• rinse the fiddleheads with warm water repeatedly to remove any dirt. Then, soak them in cool water to remove dirt that gets in between. Trim the bottoms if they are black. Remove from water, and drain them.
• mix flour, salt, and pepper. Dredge the beef in the flour mix. Save the extra flour
• Heat the oil in a large heavy duty pot or dutch oven. When it is just below smoking, put the flour coated beef in. Sear each side of the beef until golden brown (about a minute per side depending on the heat from your burners).
• In a separate pan heat the beef stock and water mixed together.
• Add in the garlic, celery, carrot, and onion, stir occasionally. Cook until some color comes into the vegetables. Add in 1/2 of the butter and melt. Stir in the remainder of the flour mix. Stir and cook for a couple more minutes to make a pan roux. Add in the beer and stir.
• Pour the Beef stock mix into the pot with the beef and vegetables. Bring to a boil, stirring constantly to avoid lumps. Then cut back to a simmer. Add in the herbs and bay leaf.
• Allow to simmer for about an hour. Check the beef to see if it is tender. Stick a fork in. It should be able to wiggle relatively freely without pulling apart the beef. If it is still tough, but the sauce has thickened, add more stock or water.
• When the beef is cooked, remove it from the pot, and, reduce the gravy until it becomes a pour-able, not too thin or thick consistency. Strain the vegetables and herbs out of the gravy and keep it warm for service.
• Melt the remaining butter in a separate saute pan, stirring occasionally. Add in the fiddleheads and cook over high heat. Add salt and pepper, and stir it in.
• Slice the beef and plate with vegetable hash (see recipe), the fiddleheads, and drizzle with gravy.

Keyword beef, beer, bottom round, braised, buttered, eye of the round, fiddlehead, hash, local, New England, Pot roast, root vegetable

Lemon Scented Beer Battered Fish and Chips

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

soak potatoes for French Fries 1 hour hr

Course Main Course

Cuisine American, British

Servings 4 people

Ingredients

  

• 12 oz Beer, lighter style (lager, pilsner, golden ale)
• 2 each large Eggs
• 2 Cups AP Flour
• 1/2 Cup Corn Starch
• 1/2 tsp Baking soda
• 1 Medium Lemon
• Salt and Pepper to taste
• Oil to Fry
• 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
• 4 90 ct Baking Potatoes
• 1/2 Cup AP Flour
• 1 tsp Cajun Seasoning

Instructions

 

• Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
• make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
• make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
• Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
• Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.

Keyword Beer Batter, Fish and Chips, Lemon, scented

Grand marnier Apple Pie with Candied Kumquat

cheffd

Print Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 1 Pie

Ingredients

  

• For Crust
• 3.14 Cups Flour
• 1.5 Cups Butter
• 1/2 to 3/4 Cup Ice Cold water
• 1/2 tsp Salt
• 2 Tbsp Sugar (optional)
• For Candied Kumquats
• 1/2 Lb Kumquats
• 3 Cups Water
• 1 Cup Sugar
• 1 oz Grand Marnier
• For Filling
• 1/2 cup Unsalted Butter
• 3 Tbsp Flour
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 1/4 Cup Brandy or cognac
• 1 tsp Ground Cinnamon
• 1/2 tsp Nutmeg
• 2 Tbsp Chopped Fresh Ginger
• 3 Lb Peeled, cored, and slice Hearty apples (Granny smiths hold up best)
• To finish:
• Melted butter
• large grain sugar like turbinado

Instructions

 

• make the dough: Mix flour, salt, and sugar. Cut the butter into pea sized pieces. Keep the butter as cold as possible. Mix together until a loose paste forms. Then add the water a little at a time until it forms a solid dough. You may not need all the water. Dust the dough with flour. Cover it and let it rest for at least 15 minutes.
• Make the candied Kumquats: Quarter the kumquats. Remove seeds and stems. Put all ingredients in a pot. Bring to a boil, then taper back to a simmer. Allow it to cook down until the fruit softens and the liquid becomes a syrup. Let it cool down
• make the filling: Melt the butter in a pan. Stir in the flour to make a light rough. Cook, stirring, for about a minute. Then add in the sugar and ginger. Stir and cook until the sugars melt to a caramel. Stir in the spices. Then add in the apples. Cook and stir until they begin to soften. Add the brandy and flame the alcohol off.
• Preheat oven to 425.
• Roll out the dough into 2 rounds on a floured surface. Put one round into a sprayed 9 or 10 inch pie pan. Place the apple filling in the crust. Spread the kumquats on top of the apple mix. Then, put the other pie crust on top. Crimp the shells together at the edges. Cut away any excess from the over hang. Then brush the top crust with melted butter, and, sprinkle with sugar. Bake for 15 minutes at 425. Then drop the temperature in the oven to 350 and cook for another 35 to 45 minutes.

Notes

If Kumquats aren’t appealing, try candied orange zest using the same method. Or omit them entirely. The apple filling is fine on its own.  Another idea is adding cranberries or more mainstream fruit if you want something just a step off the beaten path.

Keyword apple, Brandy, Candied, Grand marnier, Kumquat, Pie