Oct

15

Cooking with Bwog: Hangover Edition

Written by

We at Bwog know that our readers have been having a bit too much fun lately, so we thought we’d ask our resident culinary whiz Matt Powell to hook y’all up with some hangover remedies. You’ll thank us later.

Not being a heavy drinker, I don’t have a ton of experience in the hangover department, but upon being given this assignment, I was determined to learn. Over the span of two weeks, I imbibed a bit more than usual, danced in public, and came to owe my friends many favors. The recipes that follow are the hangover cures that I found most effective. I hope they work as well for you as they did for me.

Drinking Chocolate:

Heavenly.

After a particularly crazy night, I went to bed at 4 a.m. and woke up the next morning at 9, as I had a cooking demo to attend in Chelsea. To cure the ills of the previous night, I decided to try Drinking Chocolate, a beverage typically thicker and more concentrated than your standard hot chocolate. I took mine on ice with two Advil on the side, and my headache and exhaustion were gone within thirty minutes.

Ingredients:

¾ C milk

¼ C heavy cream

3 oz. unsweetened chocolate or 6 tbsp. chocolate powder

Ice

Directions:

1. In a saucepan, bring milk and heavy cream to a simmer. Add chocolate (or chocolate powder), and whisk until smooth.

2. Place ice in a heat-proof container. Pour chocolate over the ice, and stir. Drink in a tall glass (or out of the container, if you’re really desperate). Top with a small scoop of vanilla ice cream.

Tortillas Españas:

I’ve always heard that protein is the best antidote to a bad hangover. Potatoes, too, are a common cure. After a long night, I decided to combine the two in one of my favorite breakfast dishes.

Ingredients:

2 tbsp. olive oil

1 brown potato, shredded

½ yellow onion, sliced thinly

3 eggs, lightly whisked

Dried oregano

Salt and Pepper

Shredded cheese

Directions:

1. Heat olive oil in an 8-inch skillet over medium-high heat. Add shredded potatoes and onions. Sauté until the potatoes become tender and the onions turn translucent.

2. Add in eggs and oregano (the eggs should fill the entire skillet). At this point, you can prepare the dish as a scramble or traditionally. To make the traditional tortilla españa, cover the skillet after adding in the eggs. Allow it to cook for 5 minutes. After 5 minutes, flip the egg-potato-onion mixture, similar to an omelet. Allow it to cook for 3 more minutes, covered.

3. Slide the tortilla españa out of the skillet and onto a plate. Add salt and pepper to taste as well as shredded cheese.

Tags: , , , , , ,

5 Comments

  1. Yo BWOG

    Where's the free food at????

  2. Anonymous  

    drinking chocolate sounds like pretty much the best way to get over a night of partying!

  3. anonymous  

    it's tortilla española, not españas. españa is the name of a country.

    • Anonymous

      you also don't shred the potatoes in a tortilla española.

      • Matt  

        This is a variation on my great-grandma's recipe. She's from Mexico City, and that's what she calls the dish. That also happens to be the way she uses the potatoes. I know what the adjective form of Spain is, and in this case, I specifically did not use it.
        Perhaps you should consider that there might be culinary variation in the world... ?

© 2006-2015 Blue and White Publishing Inc.