A little hard work never
You’ve probably heard the old saying: “a little hard work never killed anybody”. Tell that to the 145 dead and 166 critically injured workers at the Pemberton Mill in Lawrence, MA when a part of the building collapsed. Or, how about the “great Mill Disaster” at the Washburn Mill in Minnesota where flour dust led to an explosion that destroyed the building, killing 18 people? Then there was the Pleasant Valley Coal Company mine explosion in Scofield Utah where 200 miners died. 58 died, 150 injured at the RB Grover shoe factory in Brockton, MA. We lose about 30 or more miners every year (some years more). And, according to the US Bureau of labor statistics each year we have 5,000 plus or minus fatalities in the workplace every year (about 1 death every 1 to 2 hours). So, today, let’s get away from those stats and celebrate labor day.
A little hard work can and does cause problems. Another common saying is that on your deathbed, you don’t say, “I wish I had worked more”. So, Labor day is just the remedy you need for a little reprieve. Of course, for people in service industries, labor day is the opposite. Everyone else gets the day off, but we have to do things to keep them happy, especially in vacation hot-spots like Beach areas. In previous years, we discussed the difference in who should celebrate labor day. The people most likely to celebrate it with relaxation are office workers. While the real laborers still have to keep busting their buns. This holiday, in particular, tends to be a reminder of the inequality in society. Those with money, working the least physical jobs have access to the most relaxing aspects of the world.
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A little hard work never led to fortunes
Well, that’s not really true either. Despite the obvious disparity of white collar and elite slovenliness VS the toiling of everyday workers, the wealthy do have stressful jobs in many cases. It’s just more of a mental stress. Taking responsibility for creating and maintaining businesses, foundations, and the very institutions that create the jobs of the laborers requires a certain mindset. But, for most higher earning elites, the stress is over competition. That and figuring ways to get around paying laborers a fair wage in order to further line their pockets. Labor day is supposed to celebrate those who built America.
Unfortunately, credit usually goes to the funders of projects. People like The oil , train, and automobile magnates of the 19th and early 20th century. Rockefeller, Carnegie, Vanderbilt, Ford, And JP Morgan. We may as well celebrate whoever funded the pyramids VS the slave labor and/or Aliens who actually built them.
Don’t the rich get enough accolades? Why do they get to enjoy holidays more than the average working stiff. Most of the ultra wealthy have plenty of resources to refrain from working for years, even generations, at a time. And, while some have vision, many just coast on the wealth their forebears created, looking and sounding like spoiled brats. Nowadays, Labor day is just an excuse for a 3 or 4 day weekend for people who don’t even take the time to really think about what we honor today. Many people drive to places like Beaches, mountains, lakes, and various resorts, paying little to no heed to the builders of the roads they travel. The Hotels, inns, and houses they stay in were built by laborers too. The planes, trains, automobiles, and other forms of transport were all made by manual laborers. That is who labor day is about.
Time for comfort food
To most Americans, Labor day is a day for Barbecue. Hamburgers, hit dogs, corn, and the like fill backyard tables across the country. It’s an actual nod to the laborer. So, even the wealthiest put aside their filet Mignon, Lobster Thermador, and luxurious gourmet foods for the simpler food of the “peasant” class. And, they discover, it’s good food. You don’t have to have a giant plate with a work of art comprising 6 bites of food for $600. Comfort food is called that for a reason. It is comforting. While creating a gourmet plate is its own labor of love, a simple burger, salad, or the mystery meat of a hot dog really hit home.
So, let’s bridge the wealth gap with comfort food. It’s one thing that the laborer and the elites can agree on. To that end, we bring you these recipes. Since many seem to think foreigners are taking their jobs, today’s recipes will have an ethnic flare. Besides, it is mostly foreigners who built this country. Irish, Chinese, Italians, Germans, and more were the laborers on railroads and other projects. In the words of Jimmy Tingle: They aren’t taking our jobs. They are doing our jobs. So, enjoy the simpler things in life while remembering who really built this country and the world. Happy Labor day!
Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce
Ingredients
- For Dough:
- 3 cups Flour
- 1/2 tsp salt
- 5 oz Melted coconut oil
- 1 cup water
- Filling:
- Avocado oil for cooking
- 4 oz chopped chorizo sausage
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh tomato
- 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
- 1/4 cup Shredded cheddar or jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- For Sauce:
- Avocado or olive oil to cook
- 1 cup fresh diced onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh jalapeno or chili of your choice
- 1 Tbsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 oz tequila
- 1 each 28 oz can of crushed tomato
- 1 can water (the can from the tomatoes)
- Salt and pepper to taste
Instructions
- Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
- Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
- Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
- Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.
Caribbean Spiced Grouper with Vanilla Mango Salsa
Ingredients
- 4 each 6 ounce boneless grouper fillets
- 1 tsp Chili Powder
- 1 tsp ground Cumin
- 1/2 tsp ground coriander
- 1/2 tsp Ground Allspice
- Salt and Pepper to taste
- Coconut Oil for cooking
- 2 Tbsp Chopped Fresh Cilantro
- 1 whole lime
- For the salsa
- 1 cup Fresh Mango (Peeled and diced about 1/4 inch)
- 1/2 cup diced sweet onion
- 3 Tbsp Chopped Fresh Cilantro
- 1 Tbsp Chopped Fresh Hot chili (Jalapeno or serrano is fine, step up to habanero if you want really spicy, but cut back on amount a bit)
- 1/4 cup diced bell pepper (Red, green, yellow, or orange)
- 1/4 cup fresh lime juice
- 1 tsp vanilla extract
- 1/2 tsp Ground Cumin
- 1/4 tsp Ground Allspice
Instructions
- The toughest part is peeling and cutting the Mango. The Method that I have seen most success with is to place the mango on a cutting board. Cut off the two ends. Stand it up, and slide a knife down as close to the skin as possible to remove the skin in 1/2 to 1 inch strips, repeat until you have fully peeled the Mango. You should be able to see the top of the pit in the middle of the flesh. Carefully, slice down alongside the pit on both sides to cut the mango in half. Then, you can go back and cut the remaining flesh around the sides of the pit, feeling your way down with the knife. Mango flesh is very soft, when ripe. You will be able to tell if you are cutting into the pit, because it is very hard.
- Make the Salsa. Once you have cut all your fruits and vegetables, mix all the salsa ingredients in a bowl. refrigerate for about an hour or more for the flavors to blend.
- Mix all the spices and cilantro for the fish. Let the fish sit for about an hour to absorb the flavors of the spices. Then, heat a thin layer of coconut oil in a saute pan over medium high heat. When the oil is just below the smoking point, place the fish in the hot oil. Allow it to cook 3 to 4 minutes, then flip over to the other side. Let it finish cooking through. The amount of time, depends on the thickness of the fish fillets. When they are cooked through, squeeze some fresh lime on them and remove from the heat.
- Plate the Fish, and top with the mango salsa. Serve with Rice and Beans and seasonal grilled Squash or to be more authentic to pre-Columbian times use our Sweet potato succotash recipe.
Notes
Neapolitan Style Pizza
Equipment
- 1 Pizza Stone
- 1 Pizza Peal
Ingredients
- 4 Cups Typo 00 Flour
- 2 Cups Warm water
- 1 Tbsp Yeast
- 2 Tbsp Turbinado Sugar
- 1 tsp Kosher or sea salt
- 2 Tbsp Olive oil
- Tomato Sauce with oregano and basil (Fresh or cooked)
- Cheese Blend
- Olive oil to brush the dough with
- Salt and Pepper to taste
- corn meal for under the pizza
Instructions
- Put water, yeast, and sugar in a mixing bowl. Mix together and put in a relatively warm place. allow the yest to bloom about 10 minutes until it foams up.
- Add the remaining ingredients into the water, and mix in a stand mixer with a dough hook until the dough comes completely together. Lightly oil the dough to prevent sticking and put in a warm area to rise for 30 minutes to an hour.
- Preheat an oven with a pizza stone to the highest temperature available on your oven (Usually 550).
- Lightly dust a pizza peel with cornmeal. Pull the pizza by hand until it is the desired shape and size. You can do multiple pies or one big pie. Place the shell on the peal.
- Assemble the pizza. Paint or drizzle with a little olive oil. Spread the sauce in a thin even skim coat. You don't want too much sauce or the pizza could get soggy. Sprinkle your cheese evenly, not too thick (again, it can trap in moisture and cause a soggy crust). Lightly season with salt and pepper, and herbs if desired. Shave some Parmesan on the edges is desired.
- Sprinkle a light coat of corn meal on the hot pizza stone. Then transfer the pizza to the stone.
- Bake the pizza for about 5 minutes. Check on it. Turn it if it isn't cooking evenly. After about 10 minutes it should be done. Give more or less time depending on how dark you want it.
Notes
Dijon Roasted Corned Beef
Ingredients
- 3 Lb Corned Beef, raw
- 2 to 3 Tbsp Dijon Mustard
- 1/3 Cup Barbecue Spice mix: Brown Sugar, mustard powder, onion powder, garlic powder, paprika, a dash of cayenne, and black pepper
- 2 Cups Onions, carrots and celery (trimmings)
- 12 oz dark ale or stout
- 1 to 2 cups Water
Instructions
- Rough chop the vegetables. Set aside.
- Spray a sheet pan with pan spray. Drain the corned beef of extra liquid. Spread a thin layer of Dijon mustard on the top of the corned beef. Top this with the barbecue spice. Let it marinate for about an hour so the flavors sink in.
- preheat the oven to 450.
- Put the beef in the oven at 450 for 15 minutes. Then, cut the temperature back to 275. Roast for an hour uncovered to get some color on it. Then, Spray a sheet of aluminum with pan spray and cover the meat. Cook for another hour and a half to 2 hours. Then, remove the foil. Place the vegetables in the pan alongside and/or under the beef, and, cook another half hour. Add The beer. Cook for about another 20 minutes until the beer starts to soak up the flavor on the pan and dissipate..
- The beef should be done at this point. Check to make sure it is tender. It should almost pull apart. Take it out of the pan; and, allow it to rest about 10 to 15 minutes. Transfer the liquid and vegetables to a pot. Add water to the roasting pan and scrape the bottom to release all that flavor (this is known as de-glazing the pan). You may need to repeat this step to get all the flavor up. Transfer this to the pot. Bring the liquid to a boil. Reduce the liquid by about 1/4 to intensify the flavor. Check the flavor. If too salty, add more water or beef broth.
- Slice the beef, against the grain into thin slices. Serve hot with the Jus poured over the top.