Diva Tasting: Hair of The Dog Cures…

Hair of the Dog Cures for The After Party

No matter which one is plaguing you, there are home cooks all over the world who have some terrific recipes to help set you right. The best, most beloved cures have some similarities, no matter where they’re served in the world. They are basic comfort foods for anyone anytime!!!

Hearty — This is not the time for raw celery sticks. With the way you feel, you deserve some recovery calories. Hot— A warm meal sends your body the message that you’re going to take good care of it from now on. Soft — When the slightest head tilt causes suffering, it’s a good idea for everything you’re putting in your mouth to be as mushy as possible.

All-American Hangover Helper


Cooking Spray

1 Tablespoon Olive Oil

1 Large Potato, Diced

½ Yellow Onion, Diced

9 Ounces Chorizo Sausage, Crumbled

12 Eggs

½ Cup Cream (Optional)

½ Red Bell Pepper, Diced (Optional)

2 Cups Shredded Cheddar Cheese, Divided


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish with cooking spray.

Step 2 Heat olive oil in a large skillet over medium heat. Add potato and onion; cook and stir until potatoes are golden brown and soft, about 10 minutes.

Step 3 Place chorizo in a skillet over medium heat; cook and stir until browned and crumbly, about 5 minutes.

Step 4 Whisk eggs with milk in a large bowl. Add red bell pepper, cooked potato and onion, and 1 cup Cheddar cheese to the egg mixture; pour into the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top.

Step 5 Bake in the preheated oven until firm and cheese is melted and starting to brown, about 30 minutes. Cool before serving, about 10 minutes. 12 Servings

British Fry-Up

I’ve seen this served on every British Detective show ever. This is a breakfast casserole perfect for curing any degree of hangover. The potatoes, sausage, eggs, and cheese are baked together into a one-pan dish that revives and cures what ails you.


¼ Cup Vegetable Oil

1 Link Pork Sausage

1 Frozen Hash Brown Patty

2 Thick Slices Bacon

1 Tomato, Cut In Half

4 Mushrooms, Sliced

1 Egg

1 Slice White Bread

1 Teaspoon Butter, Or As Needed


Step 1 Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.

Step 2 When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.

French Cassoulet


4 Ounces Bacon, Cut Into 1 Inch Pieces

8 Ounces Smoked Sausage, Sliced

12 Ounces Boneless, Skinless Chicken Thighs, Cubed

1 Onion, Diced

Salt And Pepper To Taste

2 Cups Chicken Broth, Plus More If Needed

2 (15 Ounce) Cans Cannellini Beans, Drained And Rinsed

1 ½ Teaspoons Minced Fresh Rosemary

1 ½ Teaspoons Minced Fresh Thyme

Cayenne Pepper To Taste

¼ Cup Melted Butter

1 Cup Bread Crumbs

½ Cup Finely Grated Parmigiano-Reggiano


Step 1 Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.

Step 2 Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don’t wipe out the pan.

Step 3 Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.

Step 4 Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.

Step 5 Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.

Step 6 Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.

Step 7 Preheat the oven’s broiler and set the oven rack about 7 inches from the heat source.

Step 8 Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.

Step 9 Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.

Step 10 Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy. 4 Servings.

Island Loco Moco


2 (4 Ounce) Patties Ground Beef

1 Pinch Salt And Freshly Ground Black Pepper To Taste

1 Pinch Cayenne Pepper

1 ½ Cups Beef Stock

4 Teaspoons Soy Sauce

1 Teaspoon Worcestershire Sauce

4 Teaspoons Cornstarch

2 Teaspoons Ketchup

2 Teaspoons White Sugar (Optional)

2 Drops Sesame Oil, Or To Taste

2 Teaspoons Unsalted Butter, Divided

2 Tablespoons Minced Green Onions, White And Light Green Parts Only

2 Eggs

2 Cups Hot Cooked White Rice


Step 1 Season patties with salt, pepper, and cayenne; set aside.

Step 2 Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.

Step 3 Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.

Step 4 Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.

Step 5 Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.

Step 6 Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs. 2 Servings

Note: A beef patty is commonly used in this dish, but SPAM(R), roast pork, and seafood are also used.

America Hangover Cure


4 Slices Peppered Turkey Bacon, Cut Into 1/2 Inch Pieces

2 Tablespoons Minced Garlic

2 Tablespoons Minced Onion

¼ Cup Diced Green Bell Pepper

¼ Cup Diced Red Bell Pepper

¼ Cup Diced Yellow Bell Pepper

¼ Cup Diced Orange Bell Pepper

1 Tablespoon Chopped Fresh Basil

1 Tablespoon Chopped Fresh Parsley

1 Dash Worcestershire Sauce

1 Pinch Cayenne Pepper

¼ Cup Scotch Whiskey

3 Eggs

1 Pinch Chinese Five-Spice Powder

¼ Cup Shredded Monterey Jack Cheese

¼ Cup Shredded Gouda Cheese

¼ Cup Salsa

2 Tablespoons Sour Cream

1 Tablespoon Chopped Fresh Chives


Step 1 Place the turkey bacon in a large, nonstick skillet over medium-high heat. Cook for about 30 seconds until the grease starts to render from the turkey. Stir in the garlic and onion, and cook for a few minutes until the aroma of the garlic mellows and the turkey has fully cooked. Stir in the green, red, yellow, and orange bell peppers, then add the basil, parsley, Worcestershire sauce, and cayenne pepper. Cook and stir until the peppers begin to soften, about 3 minutes. Pour in the Scotch, and simmer until evaporated. Scrape the pepper mixture into a bowl, and keep warm.

Step 2 Return the skillet to the stove over medium-low heat. Whisk together the eggs and five-spice powder until smooth. Pour into the skillet, and stir briefly until the egg begins to coagulate. Sprinkle with the Monterey Jack cheese and Gouda cheese. Continue cooking until the cheese begins to melt, then place the pepper mixture onto the omelet in a strip running down the center. Fold the sides of the omelet over the filling, and slide onto a plate. Cut the omelet in half, and dot each serving with salsa and sour cream. Sprinkle with chives to serve. Servings 2

Asopao de Pollo


2 Pounds Boneless, Skinless Chicken Thighs

½ Teaspoon Ground Black Pepper

2 Tablespoons Light Adobo Seasoning (Such As Goya ®)

3 Tablespoons Olive Oil

1 Medium Green Bell Pepper, Diced

1 Medium Red Bell Pepper, Diced

1 Medium Onion, Diced

4 Cloves Garlic, Minced

2 Tablespoons Tomato Paste

1 ½ Cups Medium-Grain Rice

2 (14.5 Ounce) Cans Diced Tomatoes

6 Cups Low-Sodium Chicken Broth

1 Large Bay Leaf

¼ Teaspoon Red Pepper Flakes, Or To Taste

1 Cup Frozen Petite Peas, Thawed

1 Cup Sliced Pimento-Stuffed Green Olives

¼ Cup Chopped Fresh Cilantro


Step 1 Season chicken thighs with black pepper and adobo seasoning.

Step 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.

Step 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.

Step 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.



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