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March 18, 2010

Cures for the "Irish flu"

tabascoIf you overdid it last night celebrating St. Patrick's Day, I'm not sure you'll feel like cooking a big breakfast of spicy sirloin sliders and breakfast burritos.

But the folks at Tabasco and chef Laurent Tourondel of New York's BLT Market say that's just the thing for the morning after.

Besides, the Tabasco flak promoting these cures for the "Irish flu" signed off his e-mail with, "Hottest regards." How can I resist the guy? 

The recipes: 

SPICY SIRLOIN SLIDER WITH TABASCO HORSERADISH SAUCE

Caramelized Onions:

2 tablespoons vegetable oil

1 pound sweet onions, sliced thin

1 cup vegetable or chicken stock Balsamic vinegar

Salt

Ground black pepper

Tabasco Horseradish Sauce:

1/2 cup heavy cream

4 teaspoons red wine vinegar

4 teaspoons mayonnaise

2 tablespoons Tabasco sauce

1 1/2 teaspoons Dijon mustard

1/2 cup prepared horseradish, strained

Salt

Ground black pepper

Sliders:

8 (2-ounce) hamburger patties

8 slider rolls

Prepare Caramelized Onions: Heat oil in skillet over medium-high heat, until smoking; add onions. Turn heat to medium and stir frequently until onions are completely caramelized, chestnut brown and practically falling-apart tender. Reduce the vegetable or chicken stock in medium saucepan to 1/4 cup. Stir onions into reduced stock; cook until lightly glazed. Season with balsamic vinegar, salt and pepper.

Prepare Tabasco Horseradish Sauce: Whip cream lightly in a small bowl. Mix red wine vinegar, mayonnaise, Tabasco sauce and mustard in a separate bowl. Fold horseradish into cream; mix with Dijon mixture. Add salt and pepper to taste.

Prepare Sliders: Cook hamburgers until desired doneness. Serve burger on a toasted slider bun; top with caramelized onions and Tabasco Horseradish Sauce. Serves 4.

HUEVOS FRESCO BREAKFAST BURRITO

Tabasco Roasted Tomato Salsa:

3 tomatoes, sliced in half and roasted until lightly charred

1/2 red onion, finely chopped

1/4 cup cilantro, chopped

2 tablespoons Tabasco sauce

1 1/2 tablespoons salt

2 tablespoons lime juice

Breakfast Burrito:

5 tablespoons butter

12 large eggs, lightly beaten tablespoons heavy cream

2 tablespoons original Tabasco sauce

2 cups shredded cheddar cheese

2 large flour tortillas, about 12 inches

2 cups roasted red peppers, thinly sliced

1 ripe avocado, peeled, pitted and cut into 1/4-inch-thick slices

1 cup canned black beans

Prepare Tabasco Roasted Tomato Salsa: Combine all ingredients in a food processor until chopped. Add salt and lime juice to taste. Set aside.

Prepare Breakfast Burrito: Melt butter in large skillet over medium heat. Add eggs, cream and Tabasco sauce; cook, stirring constantly until eggs are almost cooked. Stir in cheese; cook 1 minute longer. Spoon eggs onto warmed tortillas; top with roasted red peppers, avocado slices and black beans. Serve with Tabasco Roasted Tomato Salsa on side.

Serves 8.

 

Sun fie photo

Posted by Laura Vozzella at 5:23 AM | | Comments (4)
        

Comments

The Irish flu begins on the 17th. Silly me. Yesterday I tried to call the Irish consul in Chicago yesterday afternoon during normal business hours - the phone just rang.

Anything greasy would work, really...so get to makin' bacon if spicy isn't your bag. :)

For all things hangover-related you need to check Midnight Sun's very own mad scientist Dr. Gravy and his asparagus cure:

http://weblogs.baltimoresun.com/entertainment/midnight_sun/blog/2009/09/owl_meats_tipsy_tuesdays_the_a.html#more

Dimetri's breakfast burrito from Blue Moon. Or Allan's special cheeseburger sub from Tyson Place ( NADD's changed to Singer's)

For a lower calorie choice, two omega 3 capsules, 2000mg vit D, a b-12 and a four oz to one hair of the dog. ie four ounces red wine, 16 ounces water or non sugared tonic or ginger ale. Or one teaspoon potassium chloride, 1/2 teaspoon salt to 16 oz water if alcohol turns your tummy.

captcha: the broncos, yup, even they would drink the homemade gatorade.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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