You were not planning on feeling bad. Beer before liquor, never sicker. Liquor before beer, never fear. You cannot remember if either one is true. One thing is for sure: the Holidays means drinks that are richer than usual . Eggnog and rum are quite easy to overdo. Liquors that are flavors like Fireball (cinnamon) and Kahlua (rum and coffee) appear in foods as well as drinks.
To avoid hangovers food must come before drinks.
To avoid feeling sick -oily foods will calm your gut and weaken a strong headache.
The right timing of food first and alcohol second with maybe a drink of water third should pace your alcohol in such a way that your hangover will not be legendary.
But if you forget the water or even the vitamin before bedtime, by eating crab cakes, battered shrimp or salmon sushi You will save yourself from an aching head. Why?
Fish is the right kind of alcohol absorbing food ,especially if its finger food. Scarf down some crab cakes, battered shrimp or salmon sushi. Avoiding the takeout on the way home is the goal. Sneaking in a cocktail while you make this ? We will not tell.
INGREDIENTS 1/3 c. mayonnaise 1 large egg, beaten 2 tbsp. Dijon mustard 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce Kosher salt Freshly ground black pepper 1 lb. jumbo lump crabmeat, picked over for shells 3/4 c. panko bread crumbs (or saltines) 2 tbsp. Freshly Chopped Parsley Canola oil, for frying Lemon wedges, for serving Tartar sauce, for serving
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Serve with lemon and tartar sauce.
by chef Sabrina Snyder
You need some tools for this one
Lodge Cast Iron Skillet Pig Tail Flipper Flipping is easier than using tongs Breading Station try using plates or pans that are wide with a flat bottom. Basic panko breading is all the shrimp need, but you want to select good quality (bigger the better) shrimp. If you are squeamish about the process of deveining and peeling shells you can even buy them prepped ahead of time. If you’re using frozen shrimp, remember once they that that you need to pat them dry. A few paper towels will do the trick, but you don’t want them dripping wet. You also want to be sure your oil isn’t too hot, shrimp cook very quickly but if your oil is too high the coating will brown faster than the shrimp can cook. At the right temperature you can cook them for just a few minutes and you’re done.
Note: You can also peel off the tail if you would like, but it makes for a cute and easy handle.
In a small bowl add the salt and flour and stir to mix.
Set up a small line of bowls, the first being the flour mixture, the second is the eggs and finally a bowl of the panko breadcrumbs.
Dredge the shrimp in the flour mixture, then in the egg and finally in the panko bowl until well coated.
In a sauté pan or small saucepan heat enough oil to have 2 inches of oil on medium-high heat and cook 1-2 minutes on each side, until they are browned and crispy.
Shrimp cook quickly so don't let them cook too long.
Serve with tartar sauce or your favorite dipping sauce.
1 pound shrimp , deveined and peeled to the tail (I used 18-21 count, I'd use anything up to 30 count)
1/2 teaspoon salt
1/2 cup flour
2 eggs , beaten
1 1/2 cups panko breadcrumbs
Canola oil , for frying ---cook 1-2 minutes on each side, until they are browned and crispy.
You need some tools for this one also
and you might want to watch this short video on making Salmon Sushi https://youtu.be/7e-LcvK56Z8
Bamboo sushi mat
rice paddle or spatula
6 sheets sushi seaweed aka nori
1 batch prepared sushi rice
1/2 lb sushi-grade raw salmon or desired raw fish of choice
4 oz cream cheese sliced into strips
1 avocado sliced
soy sauce for serving
sushi rice Nishiki brand popular
rice vinegar Marukan brand popular
Instructions for perfect rice
You might want to watch you tube for this also https://youtu.be/IHyT4WUY2Bk
1.5 cups sushi rice
2 cups filtered water
1/4 cup seasoned rice vinegar
Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.
It is now ready to be used for sushi.
Instructions for pretty sushi
Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.