What’s in a Name?
It’s June 8. You know what that means. Maybe you don’t. Well, it’s National name your poison day. But, really, What’s in a Name? The term comes from the temperance movement of the 1860’s and beyond. And, it’s found its way into common vernacular over the years. Originally, the phrase intended to make people think twice about drinking. If you’re drinking poison, maybe you should try something else. Yet, it became a colloquial way of ordering your drink. bartenders use the term to facilitate a quick order n some cases. If you stand there looking at the bar, trying to choose between 6 different whiskeys, just make up your mind. Instead of making people stop drinking, it made the exercise more fun. So much for the temperance movement.
And, it isn’t a term restricted to bars and drinking. Kids will even say it about picking popsicles, candy, or other treats. Those, too, are bad for the system. But, kids don’t care about sugar intake, and, adults, are less worried about alcohol intake. Of course, if you have a predisposition toward addictive behavior or alcohol related health issues, take the words seriously. It, literally, is poison in those situations. And, we do stress moderation. However, today is a good day to name your poison or whatever else needs a name. Like George Harrison, I think I’ll call mine Arthur. After all, what’s in a name?
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Poison, Pleasure, or Preference: What’s in a name?
If you don’t want to make up a pet name for whatever your drink of choice is, there tends to be a pre-existing name already there. And, if you do want to make up a name, have at it. We love creativity. I remember, jokingly, making a drink with prune juice and cayenne pepper, calling it a pile driver. Of course, this was decades ago. For some reason it didn’t catch on, though. I guess we can’t all lay claim to something like the re-invented “cosmopolitan”. My friends and I also came up with something we called a “purple Jesus”, basically a margarita with blue curacao and Chambord. The point is: What’s in a name? It’s just shorthand for what you want.
If you find alcohol offensive, calling it poison is fitting. But, if you enjoy it, it’s somewhere between preference and pleasure in most cases. Granted, alcohol can produce some deleterious health effects. But, it also has some benefits. As with most things, moderation is key. Someone told me the other day that they read of a man who got liver damage from turmeric. Turmeric is a common ingredient in curries and other foods. So, you would have to ingest an awful lot of concentrated turmeric to elicit that kind of response. The same applies to alcohol. So, if you suffer from addiction issues, or have other health issues, limiting or eliminating alcohol is a good idea. Even if you don’t have issues, drinking responsibly is always a good idea. having fun is the point. And, too much fun becomes a problem.
Is it really Poison?
Alice Cooper, famously sang “I wanna taste you, but your lips are venomous poison”. While he didn’t specify what this poison was, the listener can interpret it as whatever they want. Isn’t that what today is all about anyway? After all, what’s in a name? While we’re all familiar with some of the bad effects of alcohol, the good parts are often overlooked. But, it’s definitely not a case of more is always better. Most of the good effects of alcohol (besides the buzz) come from low to moderate alcohol consumption. That means about 1 to 2 drinks per day, with some effects optimized at just a few times per week. The poisoning effects come from over consumption.
The same can be said about any substance, though. A little aspirin helps with pain. Too much can cause uncontrolled bleeding and/or a host of physical and neurological problems. Alice reminds us of this in his not as famous song: Aspirin Damage:
So, what can alcohol do for you? Studies show it helps with blood pressure. Moderate to light drinking can also lower bad cholesterol while raising good cholesterol. If you worry about type 2 diabetes, alcohol can balance blood sugar. Brain health is always a concern. Your poison may help stave off Alzheimer’s. It helps prevent kidney stones. And, then there are the social benefits of loosening people up. And, studies link low to moderate drinking with an increase in physical activity and propensity to exercise. Plus, sexual libido increases appear in both men and women when low to moderate alcohol is involved. Notice, we use the term low to moderate repeatedly. Excessive use causes the exact opposite in most of these categories. Poison? Only if taken in toxic doses. So, take your medicine, but don’t over indulge.
Poison or medicine? What’s in a name?
When you read articles or reports extolling alcohol’s effects (good and bad), warnings about over consumption abound. The drumbeat of alcohol causes cancer, obesity, memory issues, liver and kidney problems, mental health, and addiction issues beats on, even when the news is good. That’s where you, as a consumer, need to put these considerations into context. One of the big ones is sweet drinks contributing to obesity and diabetes. So, what do people do instead of having a drink? They have soda or something similar (with double the sugars). Obesity and diabetes concerns don’t end with an alcoholic beverage. And, if you only have one or two, in most cases, it’s not a big problem. The same applies to something like eating a buttered steak and foregoing a glass of red wine. The red wine actually helps your heart, while the steak is a heart attack in waiting.
So, if you have health concerns, try to match your drink with the concern. If weight and diabetes are a concern, moderation and knowing the sugar levels of your drink are key. Keep in mind some drinks have more benefits in certain situations. Multiple studies posit that red wine helps with heart health, brain health, and preventing blood clots. White wine also has benefits, especially dry varieties with lower sugar. vodka and tequila are lower in sugar and calories. But, be aware of what you put with them. It’s the mixers that make for a diabetic shock. Some alcohols, like whiskey, also contain anti-oxidants that help stave off cancer. So, be cautious, for sure. But, don’t eschew all alcohol as evil. One person’s poison is another’s medicine.
Don’t forget to eat
Moderate alcohol intake can be a part of a healthy diet. So, don’t forget to eat when you drink. But, don’t eat all kinds of crap either. That’s a whole other poison unto itself. Occasional indulgence is okay (like on “eat what you want day“). But, try to stick to a healthier diet. After all, it was one of your recent resolutions on resolution re-commitment day. When we are younger, we rebound quicker from over indulgence, but, over time, that rebound slows or doesn’t occur at all. So, as the sign says, proceed with caution. As with everything, balance what you consume. Maybe that double bacon, double cheese, double patty, double fat burger and cheese fries isn’t the best choice. Every once in a while… okay. How about a nice salad and a glass of red wine for the next meal?
So, let’s stick with the moderation theme. But, unless it’s a real health concern or you have addiction problems, today can be that one day of over-indulgence. So, name your poison. Here are a few ideas for some drinks and some food to go with them.
Cheers!
Lemon Verbena Pisco Sour
Ingredients
- 4 Oz Pisco
- 2 oz Fresh Squeezed Lemon or lime Juice
- 1 oz Agave syrup (may substitute simple syrup)
- 1 tsp Sugar
- 10 to 12 Leaves Fresh lemon verbena
- 2 Each Large Egg Whites (for vegan: 2 oz aquafaba)
- A few drops of Angostura Bitters
Instructions
- In a large cocktail mixer, muddle lemon verbena and sugar until the sugar blends with the herb.
- Put the egg whites (or aquafaba) in the mixing cup. Cover and shake heavily until it becomes frothy. It's very important you do this step before adding ice, as the ice will water down and affect the frothiness.
- Add the remaining ingredients and ice. Shake well to combine. But, don't over-shake or you'll lose some of the froth.
- Strain the Drink into a martini or low ball glass. Drop 3 to 5 drops of bitters on top. You can use a toothpick to make a design like hearts in the bitters if you want. You could also garnish with more lemon verbena and citrus slices. And, a sugared rim is a nice touch.
- Drink while it's still frothy and cold. Cheers!
Blackberry Mojito
Ingredients
- 6 to 8 oz Rum (traditionally white. But, feel free to substitute)
- 4 each small to medium limes cut half or into wedges
- 1/4 cup fresh mint leaves
- 1/4 cup sugar (preferably organic)
- 2 cups Soda water (club soda or sparkling, not tonic)
- 1 cup fresh blackberries
Instructions
- Muddle sugar and mint in a pitcher by pressing down with a muddling stick or wooden spoon. This crushes the mint and blends the flavor into the sugar. Squeeze the limes and toss them in. Continue to muddle. Add the rum and berries and stir. Then add the sparkling water and ice. Give a good stir to mix everything. Then pour into glasses and garnish with more lime wedges and mint.
- For a more dramatic effect dip the rim in mint sugar.
Minted Agave Watermelon Margarita
Ingredients
- 4 Cups Cubed Seedless Watermelon
- 1 Cup Lime Juice
- 1 cup Agave Syrup
- 8 oz Tequila
- 8 Oz Limoncello
- 12 each Mint Leaves, plus more for garnish
- Limes For garnish
- large Grain Sugar for rims of glasses
Instructions
- Blend the watermelon at high speed until it becomes liquid. Add in the remaining ingredients, and pulse to break up the mint into digestible pieces.
- Wet the rims of your glasses. Dip them in the sugar until it sticks. Fill the glasses with the margarita and garnish with lime and mint leaves.
Corn Crusted Sea Bass with White Wine Spring Pea Puree and Sauteed fiddleheads
Ingredients
- 1 to 2 Lbs Sea Bass (Striped bass or chilean. Other substitutions re fine, too.)
- 1 cup corn meal
- salt and pepper to taste
- Olive oil to cook
- For peas:
- 1 cup sweet green peas (preferably fresh)
- 1/2 cup Sweet onion (Diced)
- 1/2 tsp chopped fresh ginger
- 1/2 cup white wine
- 1 Tbsp Lemon Juice
- 2 Tbsp Fresh green Parsley
- garnish:
- 1 cup Fresh fiddleheads
Instructions
- Clean the fiddleheads. Soak in water, change the water a couple times to remove all dirt.
- Make Pea Puree: Heat a little olive oil in a pan. Add in onion and ginger. Cook until translucent. Then add in the wine. Reduce by half. Add in peas. Cook until soft, and most of the liquid is gone. Do not overcook. Season withlemon juice, salt, and pepper. Put all ingredients in a blender and blend until smooth. The consistency should be spreadable, not too thin. Adjust seasoning if need be.
- Mix Salt and pepper in corn meal. Cut fish into portions. Since we are doing a buffet with other items I would go with a 3 to 4 ounce portion. If this is for a main course you could do 6 or 8 ounces.
- Heat olive oil in a saute pan over high heat. Dredge the fish in the cornmeal and place in the pan, I usually start with the top side of the fish, then flip. Cook about 2 minutes per side to get a nice caramel color. Turn down the heat to medium, and, finish cooking. How long it takes to cook through depends on the thickness of the cut of fish. Generally, it should take about 8 to 10 minutes.
- Saute the fiddleheads in olive oil over medium heat. You just want to bring out the color and cook to al dente. Season with salt and pepper.
- Serve the fish with pea puree either as a base or drizzled on top. garnish with fiddleheads. You can also garnish with corn if you have it.
Notes
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.