It’s the Favorite hour

Today is national Happy hour day. This is actually a marketing ploy to get you drunk enough to spend more money on food and alcohol. And, it’s often more sad than happy since it usually occurs mid afternoon. So, many patrons are actually depressed alcoholics. But, for people getting done after a day’s work, Happy hour has a grand mystique. It’s a time to let off steam and relax. But, it depends where you are. There are bans and regulations on Happy hours throughout the British Empire, including Canada, and In 9 states in the USA. These bans aim to prevent drunk driving, binge drinking, and Public nuisances. But, in country music circles, Happy hour is legendary, despite lyrics that betray the underlying sadness of the singers like Morgan Wallen. Perhaps Elvis Costello captures the depressing mood when he sings that it’s the favorite hour (about a dead child).

But, how did Happy hour get that reputation? And, where did it come from? Shakespeare Speaks of a Happy hour in the context of Henry V, denoting a time of entertainment. But, it’s association with drinking has a more modern start point. In the late 19th and early 20th century, there were a number of women’s clubs with names like “Happy hour social club”. Legend has it that these women would organize entertainment events for Sailors, specifically in 1913 on the USS Arkansas. Henceforth, Happy hour became a staple for the US Navy, a time to blow off steam. Then, during the prohibition years, with alcohol banned in restaurants, speakeasies started what they called happy hour, to prime their patrons with alcohol before enduring a spiritless dinner.

For some, It’s the favorite hour, not so for others

Ironically, the US Military Banned Happy hours in clubs located on Military bases in 1984. This is right around the time that Massachusetts also banned them for the general public. Coming from Massachusetts (and working in restaurants), I am well aware of this. The definition of happy hour is reducing the price of drinks for a set period of time. This induces people to drink quickly before the price goes back up. So, we found a loophole in the law: we offered discount appetizers that go well with your full priced beer. So, you end up saving money, and you counter the effects of excessive alcohol by having a base of food to absorb some of it. While some claim the prohibition of “happy hour” adds to the state’s “Puritanical” image, the impetus behind it is potent.

In the early 80’s there were a string of drunk driving accidents in the state. Instead of sending thoughts and prayers, the Massachusetts legislature actually did something to address the situation. And, Drunk driving fatalities have indeed dropped since then. Although, Alaska also has a happy hour ban and their drunk driving fatalities have recently gone up. Unfortunately, these statistics don’t happen in a vacuum, so it’s hard to measure the actual effect. Lower Blood alcohol level requirements for DUI, safer vehicles, and other factors all contribute. Some states have reversed their bans, like Illinois. The main reason for re-instating happy hours is for businesses. There is a push in Massachusetts to bring back happy hours. The argument for them is that bars and restaurants lost a lot of business during the pandemic, and happy hours will bring customers back out.

The former and present governor (a republican and a democrat) both said they would veto such a bill.

Make your own happy hour

While it’s nice to get cheap drinks, it’s not a prerequisite for fun. And, rushing into a bar at 4:00 to get a jump on your drinking may be an indication of a bigger problem. Perhaps a longer happy hour could alleviate that binge drinking issue. I remember going into a bar in Montreal a while back. I ordered a Brador (Molson’s malt liquor). The bartender put 2 beers in front of me. I said, I only ordered one. He replied, “It’s happy hour, 2 for 1”. So, I stayed to finish both beers. I went around town, and came back to the same bar on my way back to the hotel. The same thing: 2 for 1. This was 6 hours later. They ran their happy hour all night long.

While giving you 2 drinks when you ordered just one isn’t necessarily the way to do it, the concept of an hours long happy hour is a way to alleviate that binge drinking problem. This way, any hour can be the favorite hour. And, if you want cheap drinks, why not do your own happy hour? It’s cheaper to buy your own booze and drink it at home where you don’t have to worry about getting too drunk to drive since you’re already there. If you buy a case of beer, your cost per beer is between $1 and $5 depending on the type of beer. You’re lucky to get a cheap beer in most bars for under $5 these days. And, artisan beers can be over $10. Not exactly saving anything, are you? So, gather your friends at home and say “It’s the favorite hour” instead.

And, you can save even more money by brewing your own beer.

Discount Apps could be the key.

In a way, the Massachusetts ban, and it’s work around, may actually be better for business anyway. Some people (believe it or not) aren’t big drinkers. While, this seems implausible, it is true. And, these people lose out to happy hour where the discount is only on booze. So, in a way, discount food hour is actually far more inclusive. And, if you are drinking, but, you have a designated driver in your group, this allows them to actually get a reward, other than driving your silly drunk ass home and listen to your babbling about, “This is the guy…”

And, when you get down to it, While booze is a social lubricant, so is food. We talk of breaking bread, and, as we pointed out, in our recent stout article, beer is liquid bread. The combination of food and booze is a surefire way to make friends. In that spirit, we recommend making happy hour a time of food and drink. After all, the aim of most people seeking Happy hours is to connect with others, whether it’s to commiserate a break up (as in Morgan Wallen) or just letting off steam with your co-workers in a non work environment. To sum up: We want your happy hour to be a celebration, not a pity party. And, instead of just an hour, let it be an all night affair. What if happy hour was every hour of every day? Okay, too much?

So, happy afternoon or evening it is. It’s still the favorite hour(s).

When it’s the favorite hour, enjoy!

Today, if you are in a state without happy hours, see if you can find he alternative, like 1/2 priced apps. Or, better yet, follow our recommendation above, and, make your own. The same applies to people in areas where Happy hour is a thing. And, the beauty of your own happy hour is that you can do both food and booze cheaper at home. As a food blog, we usually poo poo frozen or pre-made food. But, this is one place where we’d make an exception. Chances are, most of those half priced apps are things like Jalapeno poppers, wing dings, or fried mozzarella sticks that come out of a freezer anyway. So, we’ll let you get away with cheating this time.

Or, you could do a little preparation and make some healthier, but equally appealing food items to serve at your own happy hour. Try the following recipes on for size and serve them with whatever booze you have on hand, or ask your friends to bring some drinks too. Remember, the discounted drinks at happy hour aren’t the good stuff. It’s usually well liquor and cheap draft beer. If you want the good stuff you have to pay extra. So, your home happy hour can go either way: use up the cheap stuff you have hanging around, or actually pick a higher quality beverage. You can have a nice $10 bottle of wine instead of 2 glasses of cheapo bottom barrel wine (about 1/2 bottle). Either way, once you start the habit, you will you’ll say it’s the favorite hour.

Cheers!

Truffled Mushroom White Pizza

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Dough Rising time 20 minutes mins

Course Appetizer, Main Course

Cuisine Italian American

Servings 2 Large Pizzas

Equipment

• Pizza Stone Optional
• Pizza Peel Optional

Ingredients

  

• For Crust
• 4 Cups Flour, Typo 00 and/or bread flour
• 1 Tbsp Dry active Yeast
• 1 Tbsp Sugar
• 1 tsp Kosher or sea Salt
• 1 1/2 Cup Warm water
• 2 to 3 Tbsp Olive oil
• For Sauce:
• 1 Tbsp Chopped Fresh garlic
• 1 Tbsp Chopped Fresh Shallot
• 3 Cups Heavy Cream, preferable 40% fat content
• 1 Cup Grated Parmesan Cheese
• olive oil for cooking
• Salt and Pepper to taste
• Toppings:
• 1/2 Cup Julienne Sweet Onions
• 2 Cup Sliced Fresh Wild Mushrooms (assorted)
• 1 tsp Truffle Oil
• 2 to 4 Cup Shredded Cheese You can do a blend, but have mozzarella as a minimum
• 1 tsp Chopped Fresh Thyme
• 1 tsp Chopped Fresh Oregano (may substitute dry)
• 6 to 8 large fresh basil leaves
• Corn meal to prevent sticking

Instructions

 

• Make the Pizza dough: Stir the yeast and sugar into the warm water in a mixing bowl. Allow to bloom for at least 10 minutes. It will froth up. Then add the remaining ingredients. Mix with a dough hook until it forms a ball and pulls away from the sides of the bowl. Continue kneading at low to medium speed for about another minute. Lightly oil the dough and put back in the bowl. Allow to rise for another 10 to 15 minutes.
• Preheat oven to highest setting. This is about 550 for most ovens. Put pizza stone in the oven to preheat if you have one. Or you can preheat a sheet pan if you don't.
• Make your sauce: Saute shallot and garlic in olive oil until translucent. Add the cream. Bring to a boil and then taper back to a simmer. Stir frequently, and, cook down until it is 1/2 the volume and the cream is thickened. Whisk in the Cheese. Season with salt and pepper. Set aside.
• Heat some more olive oil in a saute pan. Saute onions until softened. Add in the mushrooms and cook, stirring as needed until cooked through. Season with salt and pepper. Then stir in the thyme and oregano.
• Assemble the pizza: Cut the dough into smaller balls (2 or 4). Coat lightly with flour to make easier to pull. Stretch the dough out evenly by hand until it is no more than 1/4 inch thick. Lightly dust a pizza peel with corn meal to prevent sticking. Lay down the dough. Spread a small amount of sauce over the middle of the dough. Top with cheese, onions, and mushrooms. Drizzle with truffle oil. Then transfer to the pizza stone or sheet pan. But, sprinkle more corn meal onto the stone or pan (again to prevent sticking). Bake for about 10 minutes. Turn if necessary. You want a browned crust and all the cheese melted. The cheese should also brown a bit, but not to the point of burning. Remove pizza from the oven and top with basil leaves and a little more truffle oil. Cut evenly into pieces, and serve hot.

Notes

If you don’t want the white sauce, you can always use a tomato sauce. It can be as simple as pureeing canned tomatoes with a little garlic and oregano or make a marinara with basil and oregano. Remember, it’s pizza. It’s supposed to be fun. Play with it. Try different things.

Keyword cheese, Dough, flatbread, Pizza, Truffle, White Sauce, Wild Mushroom

Southern Fried Chicken and Waffle Bites with Bourbon Maple Syrup

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Marinating time 4 hours hrs

Course Appetizer

Cuisine American, Southern

Servings 24 Bites

Ingredients

  

• 1 Lb Boneless skinless chicken breast
• 1 pt buttermilk
• 1 large egg
• 1 tsp chopped fresh garlic
• 1 tsp chopped green onion
• 2 Tbsp Cajun Spice blend
• Salt and pepper to taste
• For coating:
• 2 cups AP flour
• 1/2 cup cornstarch
• 1/2 tsp dried thyme
• 1/2 tsp Poultry seasoning or rubbed sage
• 2 Tbsp Cajun Seasoning
• Salt and Pepper to taste
• Oil to fry
• For the waffles:
• 2 cups AP flour
• 1 Tbsp Baking powder
• 3 Tbsp sugar
• 1/2 tsp salt
• 2 large eggs
• 2 cups Buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• For syrup
• 1/4 cup bourbon
• 1 each cinnamon stick
• 2 cups Maple syrup
• 1 each mini chili

Instructions

 

• Marinate the chicken: Whisk an egg, add in buttermilk and seasonings. Cut the chicken into equal size 3/4 inch cubes. Put in the buttermilk mix. Refrigerate at least 4 hours, preferably overnight.
• make the waffles: Mix all dry ingredients in a mixing bowl. Whisk the eggs in a large mixing bowl. Add the buttermilk and vanilla, continue whisking. Add the dry ingredients and oil. Set aside batter to rest for 20 minutes.
• Mix flour and spices for coating and set aside.
• make the Bourbon maple syrup: Heat all ingredients on a stove over low heat about 15 minutes until all flavors have blended. remove the cinnamon and chili. Put in a squeeze bottle or a bowl to serve on the side. This canbe done in advance and stored in the fridge.
• Heat a waffle iron to medium high. Open and spray with pan spray. Ladle the waffle batter directly into the middle of the waffle iron. Allow it to spread evenly across the plate. Close the iron and flip. Follow the directions on your particular waffle maker. When cooked, cut them into individual cubes.
• Set up a frying station, either use a fryer or a heavy pot over medium high heat. Heat oil to about 350 degrees.
• Strain the chicken from its marinade. Toss it in the flour coating mix. Fry until golden brown. Make sure it is cooked all the way through.
• Skewer the chicken with the waffles, and heat in a 350 degree oven until warmed throughout. Servee drizzled with bourbon maple syrup.

Keyword American, Appetizer, Bites, chicken, Derby, Fried, Fried Chicken, Hors d’ouevres, kentucky, southern, Waffle

Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce

cheffd

Print Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 4 people

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.

Keyword Appetizer, Chorizo, corn, Cumin chili sauce, empanada, Mexican

Mandarin Orange Scallop Ceviche With Crispy Tortilla Threads and Avocado

cheffd

Print Recipe

Prep Time 15 minutes mins

marinating time 1 hour hr

Course Appetizer, first course

Cuisine Mexican, Southwestern

Servings 4 people

Ingredients

  

• 8 oz Fresh sea or bay scallops
• 2 each Mandarin oranges
• 1 cup fine diced sweet onion
• 1 cup diced fresh tomato
• 1/2 cup fine died sweet peppers
• 1 Tbsp fine diced jalapeno
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp chopped fresh chives or scallions
• 3 Tbsp fresh squeezed lime juice
• 2 Tbsp Avocado oil
• 1 tsp ground cumin
• 1 each Avocado
• 1 Tbsp lime juice
• 1 each raw tortilla or flour tortilla Julienned
• Oil to fry tortillas
• Salt and pepper to taste

Instructions

 

• Either make or buy raw tortilla dough. You can substitute flour tortillas as well. Julienne them super thin and fry in 350 degree oil. Drain on paper towels and season with salt and pepper. These will be your garnish
• Peel and pull apart the mandarin oranges. Place the segments in a bowl. Cut them in 1/2 if you prefer. make sure to remove the little muscles from the scallops before marinating. They can be tough. Then add in all ingredients except avocado and second lime juice. Refrigerate for at least 30 minutes. Closer to 1 hour is better. This gives time to "cook" the scallops.
• Place the flesh of the avocado in a food processor or mixing bowl and puree with lime juice, salt, and pepper.
• Serve the ceviche in small bowls or in ceramic spoons as an hors d'ouevre. Garnish with tortilla threads and avocado puree.

Keyword avocado, ceviche, crispy, mandarin, Mexican, orange, scallop, tortilla, tortilla threads

Spicy Mead Glazed Chicken Wings with Charred Apple Salsa

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

marinating time 2 hours hrs

Course Appetizer, first course

Cuisine American, International, Mexican

Servings 2 Dozen wings

Ingredients

  

• 2 Dozen Chicken Wings
• 1/4 Cup Chopped Shallots
• 1/4 Cup Honey
• 1 Tbsp Chopped Fresh Garlic
• 2 Cups Mead
• 1 Cup Lime Juice
• 2 Tbsp Chopped Fresh Jalapeno or other hot chili pepper
• 2 Tbsp Chopped Fresh Cilantro
• 1 tsp Ground Fresh Cumin
• 1/2 tsp Ground cinnamon
• avocado oil for cooking
• Salt and Pepper to taste
• 1 tsp Corn starch
• For Salsa:
• 1/4 Cup Chopped Fresh Onion
• 1 tsp Chopped Fresh Ginger
• 2 Tbsp Avocado or coconut Oil
• 1/2 Cup Chopped Fresh Red Bell Pepper
• 1 tsp Chopped Fresh Jalapeno
• 1/4 Cup Lime Juice
• 1/4 Cup Mead
• 2 to 3 each Hearty apples, cored and quartered, skin on
• 2 Tbsp Chopped Fresh Cilantro
• 2 Tbsp Chopped Fresh Scallion
• 1/2 tsp Ground Cumin
• 1/2 tsp Chili Powder

Instructions

 

• Saute the shallots and garlic for the marinade and glaze in a little oil over medium heat until translucent. Add in the rest of the ingredients except for the Cornstarch and bring to a boil. Stir as needed. Allow the flavors to blend and the liquid to reduce by about 10%. This should take about 1 to 2 minutes over high heat.
• Mix the cornstarch with a little water and Whisk in. Keep cooking until it becomes lightly thickened. Remove from heat.
• Place chicken wings in a bowl and pour about 1/2 of the glaze in with the wings. Toss to even coat with the mixture. Refrigerate the wing for at least 2 hours, overnight if possible so the marinade can work its way into the wings.
• Make the salsa: Preheat a grill. Toss the apples with a little oil, Mark them on a grille until they are just cooked. Don't burn them, but leave some marks. You don't want them mushy. Let them cool. Then dice them and all your vegetables. In a pan over medium high heat, heat some oil, Saute the onions and ginger. add the lime juice and mead. Bring to a boil. whisk in the spices. Remove from the heat. mix all ingredients together. If you want a more dippable salsa, pulse it in a food processor.
• Preheat an oven to 550 degrees. Spray a sheet pan with pan spray and spread out the wings evenly. roast for about 20 minutes, they should get some good color, but be careful not to burn them. If they aren't quite cooked, leave them in for a couple more minutes. Take the wings out, glaze with the mead mixture. Pop back in the oven for a few minutes until the glaze adheres to the wings. Serve hot with the Apple salsa.

Keyword apple, Charred, Chicken Wings, Chili, Glazed, Mead, salsa, spicy