Let’s Celebrate the Laborer

No. We aren’t talking about women giving birth. Although, that is harrowing labor. So, why not celebrate that? Oh, yeah, we do: mother’s day. But, today is labor day. So, let’s celebrate anyone working for a living. What a stupid expression: working for a living. It’s not really a living is it? Unless you truly love your job. Even the best jobs, though, have a crappy side to them. Heck, artists, musicians, and sports players face downsides to their careers. We look at athletes and say, “you get paid millions to play a game? What a life!” But, on a professional level, it’s not all fun and games. Consistency is hard work. And, when you do well, you’re a hero. One mistake and you are a pariah. So, don’t bemoan your job. Every job has its pros and cons. Let’s accept the ups and downs, and, Celebrate the Laborer.

How did we get here and how shall we celebrate the laborer?

But, what is labor day? How did it come about, and why do we celebrate? According to the US department of labor:

“Observed the first Monday in September, Labor Day is an annual celebration of the social and economic achievements of American workers.“

Well, what a vague definition. Social and economic achievements? What does that even mean? For most people, it means you get the day off from work and/or school. Few people really stop to think of the “achievements” of the worker. And, if you are in the service industry, it means you get to work even more, because all the other “workers” are taking the day off for you to wait on them. So, it’s definitely a lopsided holiday. And, who celebrates the holiday the most? Not the real laborers who fought for the day. Not the builders, and people who make the country run. It’s the bankers, insurance personnel, and office workers who retreat to their holiday homes in the Hamptons. The day was intended for “the social and economic achievements of American workers”. I think that ideal was lost somewhere along the way.

In the 1880’s labor organizers lobbied the government to recognize the work of the laborers who built the country. We’re talking railroad workers, carpenters, and the trades. These are the people who built the infrastructure and homes that propelled America to being the beacon of democracy and prosperity that it still is. Think of the Brooklyn bridge. somewhere between 20 and 40 people died building that American icon. So, Mr. pencil pusher, what have you done to make the country better?

Perhaps it’s time to update the definition of who is celebrated on labor day.

This may sound dismissive of bankers and office workers. But, that is not fair to all people who don’t work in manual labor positions. Although, some office workers are only helping the rich get richer, without any thought for the poor. But, some office workers actually do contribute to the greater good. Take, loan officers who help a small business get started or expand their business. That is helpful. But, some workers, if you ask them for an honest assessment, will tell you they only do about 15 minutes of real work during the week.

So, do we celebrate these laborers? Well, the ones who help keep the internet running, keep the supply chain open, and contribute to the greater well being of the country deserve a nod. Although, I am still a little skeptical of some so called workers. Perhaps the original definition of contributions to social and economic achievement should be the litmus test, when we say Let’s Celebrate the Laborer.

Or, we can all just be thankful for a day off. It’s the least those money grubbing corporate life-suckers who own the means of production can do. Give a little back to the people who actually do what they take credit for. When you buy something from Walmart, it’s the Walton family whom you credit with bringing you your cheap plastic piece of crap, not Jose in the storeroom or Derick who drove the truck to deliver the product. Nor, do you think of Armando who piloted the boat that shipped the goods from China. And, what about 12 year old Zhang who put the piece of crap together? Maybe we should have an international labor day. And, maybe a day to strip the wealth from the Sam Waltons of the world. But, I digress…

Let’s Celebrate the Laborer with food.

What labor day has really come to represent is the unofficial end of summer. So, like memorial day ringing in the warm weather, cookouts are the order of the day. Soon, the grille will be retired or semi-retired for the cooler autumn and winter months. So, it’s one last hurrah for the great outdoors flavor in your food. But, labor day is about the building of America, a job that never stops.

So, to celebrate what labor has done for the country, We want to celebrate the people who made it great. The people who actually built the country, the railroads, the hoover dam, and the cities we all flock to. That means, Chinese, Irish, Italian, Native American, and African American. Our menu will have influences from these and other immigrant groups. Why have hot dogs, burgers, and potato salad? All of those have Germanic lineage. We won both world wars. Why are our favorite foods derivative of Deutschland? Let’s celebrate the true heroes of America: the immigrants, the laborers.

The menu:

1. Irish Potato Skins
2. African Spiced Chicken Breast with Curried Peanut Sauce
3. Chinese Chilli Dressed Noodle Salad
4. Italian Truffled Arancini
5. New England Indian Pudding

Irish Potato Skins

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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

African Spiced Chicken Breast with Curried Peanut Sauce

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Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Marinating time 2 hours hrs

Course Main Course

Cuisine African, American

Servings 4 Breasts

Ingredients

  

• 4 each Chicken Breasts (about 6 ounces each)
• 1 Tbsp Ground Cumin
• 1/2 tsp allspice
• 1/2 tsp ground cardamom
• 1/2 tsp ground corriander
• 1/2 tsp ground cinnamon
• 1/2 tsp sesame seeds
• 1/2 tsp chili powder
• 1 cup chopped fresh onion
• 1 Tbsp chopped fresh garlic
• 1 Tbsp Chopped fresh ginger
• 1/4 cup Chopped hot chilis, seeds removed (preferably pirir piri)
• 2 cups Diced Fresh Tomato
• 1 Cup lemon Juice
• 1/2 cup Olive oil
• 1 cup Peanut butter
• 1 cup Chicken broth
• 2 Tbsp Curry Powder
• 1 each bay leaf
• Salt and pepper to taste
• 1/2 cup chopped peanuts, lightly toasted in a 350 degree oven
• 2 Tbsp Chopped fresh cilantro
• 1/4 cup chopped fresh scallions

Instructions

 

• Mix all the dried spices together. Set aside. make the marinade: Saute the onion, garlic, ginger, and chili peppers in the olive oil until translucent. Add the lemon juice and tomatoes. Bring to a boil, then shut off the heat. Blend the mixture to create a paste. Add salt and pepper judiciously. Use half of the mix to marinate the chicken breasts. Marinate for at least 2 hours to allow the flavor to penetrate the meat.
• Make the sauce. Bring chicken broth to a boil in a heavy pot. Whisk in the curry and the rest of the paste from the chicken marinade. Simmer for a couple minutes. Then, whisk in the Peanut butter. Allow to simmer for a few minutes. If the sauce is too thick, add more stock. Adjust seasonings as needed.
• Mark the chicken breasts on a high heat grille to get nice markings. Then move to a cooler section of the grille and allow to slowly cook through. For the best results, cook around 210 degrees. This may take a while. If you don't want to wait, cook at a higher temperature. You want to reach an internal temperature of 165 degrees. The cooking time depends on the temperature you cook at. You can do it on grille or in an oven.
• When fully cooked, heat the sauce. Plate the chicken. Fold some of the cilantro and scallions into the sauce. Use the rest to garnish the plate after ladling the sauce over the chicken. Top with chopped peanuts. Serve with vegetables and spiced rice.

Keyword African Spiced, Chicken breast, Curried, gluten free, Labor Day, Peanut Sauce

Chinese Chilli Dressed Noodle Salad

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Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American, Chinese

Servings 4 People

Ingredients

  

• 1 Lb Lo Mein Noodles. may substitute rice noodles for Gluten Free and/or vegan
• 1/2 Cup Julienne Carrot
• 1/2 Cup Julienne Bell Peppers
• 1/2 Cup Julienne Scallions
• 1/2 Cup Mung Bean Sprouts
• 1/2 Cup Fresh Shiitake Mushrooms
• 1/2 Cup Julienne Snow Peas
• Blended Sesame Oil for Cooking
• For Dressing:
• 1 small Hot Chinese Chili (Dry or Fresh)
• 1 Cup Seasoned Rice Wine Vinegar
• 1/4 Cup Honey
• 1/2 Cup Tamari Soy Sauce
• 1 Tbsp Sambal chili Sauce (or Sriracha)
• 1 Cup Blended Sesame Oil
• 1/2 tsp Corn Starch
• 1 tsp Cold Water
• Fresh cracked Black Pepper to taste

Instructions

 

• Bring a pot of salted water to a boil. Boil the Noodles until al dente. Drain and spread out on a sheet pan. Lightly coat with blended sesame oil to prevent sticking. Allow to fully cool. The residual heat will continue cooking as it cools. If you cold water or ice shock the pasta, the noodles may become tough. So, just slightly under-cook them, and let nature do the rest.
• Heat a little oil in a saute pan or wok over medium high heat. Cook the Mushrooms quickly. You just want them slightly softened. Remove them from the oil. Then flash cook the snow peas for a couple seconds, just until they become a brilliant green.
• Make the Dressing. Put Rice wine vinegar, tamari, Chili Pepper, and chili sauce in a Pot. Bring to a simmer. Cook for about a minute to allow the chili to infuse with the liquid. Mix the Corn starch and cold water. Whisk that into the liquid until it becomes slightly thickened. remove from heat and cool. Whisk in the honey. While still whisking, add in the Oil. Keep whisking until it emulsifies with the rest of the ingredients to make a smooth dressing.
• Toss all ingredients together in a mixing bowl. Refrigerate until ready to serve. While you can make this a day ahead, for best results and freshness, try to dress and serve close to service time. The soy and vinegar denigrate the quality of the noodles relatively quickly.

Keyword Chili, Chinese, Dressed, Noodle Salad, vegetables, vegetarian

Italian Truffled Arancini

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Print Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Cooling/resting 1 hour hr

Course Appetizer, Main Course, Side Dish

Cuisine Italian American

Servings 4 People

Ingredients

  

• 1 Cup Risotto rice (Arborio or Carnaroli)
• 2 to 3 Cups Vegetable Broth
• 1 to 2 Cups White Wine
• 1/4 Cup Fine Diced Shallot
• 2 Tbsp Fresh Chopped garlic
• 1 Cup Diced Fresh Wild Mushroom (preferably shiitake or something exotic)
• 2 Tbsp Fresh shaved truffle (may substitute canned)
• 1 Tbsp Truffle oil
• 2 tsp Chopped Fresh Thyme
• 1/2 Cup Fresh grated Parmesan cheese (Reggiano preferred)
• 1/4 Cup Unsalted Butter
• 1/2 cup Mozzarella Cheese cubed small
• olive oil for cooking
• Salt and Pepper to taste
• For Crust
• 1 to 2 Cups Flour
• 4 large Eggs
• 4 Cups Bread Crumbs (panko works best. But, fresh home made are good too.
• Oil for Frying

Instructions

 

• Heat a little oil in a saute pan. Saute mushrooms over high heat until softened. Fold in the Truffles and Thyme. Set aside.
• Make Risotto: Heat a little olive oil in a pot. Heat vegetable stock in a separate pot. Saute the shallot and garlic over medium high heat until translucent. Add the rice and stir until well coated with oil. Add more oil if needed. Add a cup of wine and cook down. Add another cup of wine. Cook that down until almost gone. Then ladle in the hot stock to cover the risotto in stages. Add liquid, cook it down until it is almost absorbed. Repeat this until the rice becomes soft, but maintains its shape. When it is almost fully cooked, stop adding liquid. Allow the risotto to absorb the liquid, stirring almost continuously. When it is dry, fold in the butter and Parmesan, plus half the mushroom mix. Season and taste. Spread the risotto onto a sheet pan in a thin layer. Allow to cool
• Scoop the risotto into a ball the size you want your Arancini to be. We prefer cocktail size. But, you can do large ones to serve as an entree too. Flatten the rice down to about 1/4 inch thick disk. Place a chunk of cheese and some of the mushroom mix in the center of the disk. Then fold the rice around the piece of cheese and mushroom. make it into a ball. Be careful to seal the center well, so the cheese doesn't leak out when cooked. Repeat this process until all the rice is used up. Place the balls in the freezer. Allow them to set up at least an hour.
• once the rice balls are well rested, and solid, heat some oil for frying in a pot of fryer to about 350 degrees. Set up a breading station: Put flour and bread crumbs in separate bowl. Whisk eggs in a third bowl. Start with flour, then go to egg, then breadcrumbs. Toss the rice balls in the flour. make sure there is an even coating, not to thick. Shake off excess. Transfer them to the egg, Allow the egg to evenly coat. Then transfer to the breadcrumbs. Make sure the breadcrumbs completely coat the rice. Any unsealed areas could develop leaks. For best results and easier cleanup, use one hand for flour and bread crumbs, and the other for the eggs. If you put a wet hand into flour or crumbs, it makes a mess. You can pre bread all the balls, or, drop them right from the crumbs in the oil.
• Fry the Arancini in hot oil until they become golden brown. This should take about 5 minutes. Start with one to test the temperature of the oil. The cheese in the center should be melted, and the exterior should be a golden brown. If they get dark before achieving a molten center, turn down the temperature of the oil. Serve hot. A nice marinara or truffle aioli is a good accompaniment, or you can serve them as is.

Keyword Arancini, cheese, Fried, Italian American, risotto, Truffled

New England Indian Pudding With Salted Whiskey Caramel

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Print Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American, Native, New England, Yankee

Servings 4 People

Ingredients

  

• 4 Cups Light Cream
• 1/2 Cup Molasses
• 1/2 Cup Brown Sugar
• 1/2 Cup Cornmeal
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1 Tbsp Unsalted Butter
• For Caramel Sauce:
• 1 Cup Turbinado Sugar
• 2 Tbsp Whiskey
• 1/2 Cup heavy Cream
• 1/2 tsp Kosher or sea Salt
• Serve with Vanilla Ice Cream or Whipped Cream

Instructions

 

• pre heat Oven to 350.
• make the syrup: Heat sugar over medium heat in a heavy pot until it melts. Allow it to lightly caramelize. Stir constantly. Add in the whiskey and flame off the alcohol. Then add the heavy cream and whisk until smooth and an even color appears. Add a little salt and taste. Don't add all the salt at one. Just what tastes good to you. Set aside.
• Mix the cornmeal and seasonings in a mixing bowl. Heat the cream, molasses, and brown sugar in a pot over medium high heat. Bring to a simmer. Then remove from the heat. Stir in the butter until it melt. Fold the liquid into the dry ingredients. Then transfer the mix to a sprayed and sugared oven proof crock or casserole dish. Bake at 350 for about 20 minutes. At that point, take it out and give it a stir. Return it to the oven and cook for another 20 minutes until it sets up firmly. Serve warm with the caramel syrup and ice cream and/or whipped cream.

Keyword Caramel, Cornmeal, Indian Pudding, Molasses, New England, Yankee