Happy New Years from The Hungover Gourmet!

Wishing all of The Hungover Gourmet's friends and readers a happy, healthy and safe New Year's Eve. Here's hoping that 2010 brings everybody good food, good drink and good times. Cheers!

Gino's to Make a Comeback

When I was growing up our town was truly blessed – we had a McDonald's, a Burger King and a Gino's fast food joint (and later a Taco Bell). My family didn't eat a lot of fast food but I do remember liking the Gino's burgers (I believe the "Gino's Giant" was the equivalent of a Big Mac or Whopper), even though it was definitely regarded as being lower on the fast food food chain. Gino's was also the local KFC distributor so if I couldn't make my way up or down Route 130 for Roy Rogers fried chicken then Gino's would do in a pinch.

Unfortunately, the local Gino's was hurt by a bad location and urban legends that spread through my grade school like wildfire. After being sold in the early 80s to the Marriott Corp., the Gino's restaurants were turned into Roy Rogers outlets, though I'm pretty sure our local one was long gone by that point.

But with the success of joints like Five Guys (though I've never talked to anybody who thought they were any good) and the country's ongoing love affair burgers, I guess I shouldn't be surprised by the news that Gino's is making a comeback.

Tom Romano, a former Gino's COO, is behind the effort and the first location (somewhere in the Delaware Valley) should open this coming summer. Former Baltimore Colt star and co-founder Gino Marchetti (whose name graced the establishments) will serve as a consultant. Check out the Gino's website which promises fresh, hot-off-the-grill burgers, real chicken sandwiches, hand-cut french fries, hand-spun milk shakes and more.

Thanks to Scott L for the tip!

Friday is National Hangover Day, But THG and White Castle Have Got Ya Covered

Think you'll overdo it on New Year's Eve?

Think you won't overdo it on New Year's Eve... but know you will anyway?

I've been there. You don't get the nickname "The Hungover Gourmet" without napping in a few snowy gutters on New Year's morning. (By the way, thanks again to The Gonster for convincing me that running me over on their way to mass would be a bad way to start the year for that nice family.)

These days I take an entirely different approach to New Year's Eve. A little sushi dinner with my wife and daughter. Prep the turkey for the next day. Ring out 2009 with some trashy movies (probably the awesome-looking WINTERBEAST). Ring in 2010 with a Klaus Kinski flick (selection to be determined). Get up with a clear head and ready myself for The Winter Classic.

But if you do end up howling at the moon a bit too long on New Year's Eve, there's no reason you have to spend the first day of the new year cursing yourself, vowing not to drink again, and/or throwing up in the shower.

Or, um, so I've heard.

Check out our lineup of hangover cures and preventative measures, some tested, some (probably) bullshit. And if you happen to live near a White Castle restaurant, a) I envy you; and, b) take advantage of the access to a sack of slyders (still an all-time fave hangover meal of mine) and download your coupon for a free cup of White Castle coffee.

Ladies and Gentlemen, Presenting Your Ultimate Couch Potato Contestants

On Friday afternoon I'll be sitting at home, watching the Winter Classic (Go Flyers!) and enjoying the aroma of a turkey roasting in the oven. Though my chances of winning a big-screen home entertainment package are pretty slim, I will have the opportunity to go to the bathroom whenever I want, nod off if the chance presents itself, and ring in the new year with a frosty beer or two (possibly served on the Spectrum Ice coaster I got my wife for Christmas).

That's more than I can say for the competitors in this year's ESPN Zone Ultimate Couch Potato Competition. As I reported previously, competitors will sit in recliners to see who can absorb the most continuous hours of televised sports without falling asleep or throwing in the towel. The Baltimore contestants include defending champ Jessica Mosley (whose unofficial Guiness World Record of 70 hours and 45 seconds dusts marks from NY and Chicago winners), 2009 runner-up Alex Pyzik, Chad Jones (a communications director from Fort Meade, MD), and Chris Dachille (a sports producer from nearby Timonium, MD).

I don't know if any of the finalists are THG readers but one can only hope. For more on the contestants here and in Chicago and New York, check out the ESPN Zone website.

UTNE Reader Profiles THG Contributor

I'm happy to report that Utne Reader profiles longtime THG contributor William Patrick Tandy and his zine Smile, Hon, You're in Baltimore! in its January/February 2010 issue. In her article "Baltimore: The City That Reads", author Danielle Maestretti notes, "Though Smile, Hon very much inhabits its native city, the publication will appeal to anyone who is compelled by the darkly funny, serendipitous, sometimes undignified realities of urban existence..."

You can read the complete article here.

In the meantime, there's still time to get your mind into the gutter and contribute to Smile, Hon's upcoming Sex issue. Smile, Hon is accepting submissions of sex-related stories, essays, poetry, photography and other artwork for a forthcoming special issue through Tuesday, January 5, 2010. Creative non-fiction is preferred (we're not looking for Penthouse's sloppy seconds here), though all submissions will be considered. Articles (100 – 2,000 words) are preferably received via e-mail (wpt@eightstonepress.com) as attached Word documents. Image files should be approximately 5" x 7", 300+ dpi (.JPG or .TIF format). All contributors will receive a byline/artist credit for their work as well as two (2) complimentary copies of the issue in which their work appears. (Note: Contributors may use their own names, or, for anonymity, adopt a nom de plume, preferably of a raunchy or comical nature, for the purposes of the issue.)

Feeling Saucy Thanks to Maison Le Grand

I don't know about anybody else, but sauces, toppings and gravies have always been a challenge for me, even after many, many years of amateur gourmet-dom. In fact, when my gravy for this year's Thanksgiving turkey turned out to not just be edible but was downright delicious it may have been my proudest culinary moment of the day.

While I'd hardly say I'm ready to claim the title of Gravy Master, I must admit that sauces continue to perplex and confound me. When they're done right they can make a dish absolutely unforgettable. For example, I haven't lived in Doylestown, PA for almost eight years but I can still remember the night I had an absolutely perfect dish of Chilean Sea Bass served in a beurre blanc sauce. I don't recall who I was with or anything else about the meal, but I remember the velvety smooth sauce surrounding the firm white fish. (I also remember the crushing disappointment that accompanied the offering being pulled from the menu a couple weeks later.)

Despite the simplicity of the sauce (white wine vinegar, lemon juice, shallots, salt, pepper, butter) my attempts at recreating it in my humble apartment kitchen were a total failure... one was burnt, another too salty, the last attempt chunky. I finally gave up and topped my fish with the one sauce I can consistently crank out... Mayo + Relish = Tartar Sauce.

It's why I keep envelopes of dried Hollandaise in my pantry. I'm secure in the knowledge that even I can't screw up mixing the powder with water and butter.

So I'm not above admitting – and accepting – a little help every now and then. Even better if the ingredients are, shall we say, a step above an envelope filled with egg solids, maltodextrin, autolyzed yeast extract and the ever popular "natural flavors". In other words, I was absolutely tickled when the makers of Maison Le Grand offered to send me a box of their fresh pestos, tapenades and – yes – sauces to try.

Made fresh each week at a renovated redbrick schoolhouse in the Quebec countryside, Maison Le Grand's offerings are the creation of Bernard Le Grand and his wife Tatiana Bossy. Inspired by their own necessity, Bernard and Tatiana created their 4 Nuts and Cheese Pesto to fill a void back when they owned a Quebec sandwich shop in the mid-90s. Other pesto flavors like Garden Pesto and Sun Dried Tomato Pesto followed along with Spicy and Mild Olive and Sun-Dried Tomato Tapenades.

While the Garden Pesto made me look like a kitchen wizard thanks to its bold and fresh but light flavors, I was most intrigued to put the Lemon Confit and Pumpkin Seed Aromatic Sauce to the test. If it could punch up one of my dishes without much effort I was totally sold.

Inspired by one of the recipes that accompanied the box of samples, I sauteed shrimp in butter and garlic while linguine cooked elsewhere on the stove. After adding a splash of white wine to the shrimp I added sour cream and a few tablespoons of the Lemon Confit Sauce as well as some parmesan cheese, then served everything over the drained pasta.

Packed with the flavor of organic lemons that have been cured for two months, the Maison Le Grand sauce infused my simple meal with a refreshing flavor that really opened my eyes and left both of us wanting more. Best of all, the sauce only required a few tablespoons to bring out the best in the dish, leaving plenty more for experimentation.

As for the tapenades, this past weekend's winter storm kept me housebound and provided ample opportunity to play with the blends, which – like all the products – are packed fresh and refrigerated in resealable pouches. In a neat packaging touch the colorful, squeezable packets have a clear bottom so you can see the product inside.

A hearty breakfast sandwich featuring pancetta, a fried egg, cheese and the Spicy Olive and Sun-Dried Tomato Tapenade fought through the wintry haze and immediately brought me to life as the snow and wind howled outside. Meanwhile, the mild version – mixed with some mayo – made for a flavorful topping on a turkey cheeseburger that warmed me after a night of snow blower repair and driveway cleaning. I even used some of the leftover olive & tomato mayo as a dipping sauce for some frozen buffalo wings. Tres gourmet!

For those readers who are curious, the products contain no preservatives or added sugar and are vegetarian and gluten-free. In fact, the Garden Pesto and Lemon Confit & Pumpkin Seed Sauce are both vegan.

Now available nationwide at Whole Foods and The Fresh Market, all the Maison Le Grand products retail for around $6.99. Do yourself a favor and skip the dried envelopes of gravies and sauces and stock your fridge with a few products from Maison Le Grand. Used fresh from the package or mixed with other ingredients to come up with your own sauces and toppings, they'll add a burst of fresh flavor to all your dishes!

Be sure to check out the Maison Le Grand website/blog which features recipes for sandwiches, pizza, pasta, appetizers and much more.

It's a Dip-Tastic Time of Year!

What do holiday parties, college bowl season and the increasingly exciting NFL schedule have in common? They're all situations that scream out for the right dip... but what is the right dip?

You might be a Ranch lover or your heart might skip a beat at the sight of a fresh bowl of Guacamole. Me? I'm a French Onion guy... always have been, always will be. Heck, one of the first things I wrote about on this blog was our Jersey shore house delicacy of hot dogs topped with French Onion dip.

But, like all great debates we could sit and argue the merits of different dips and the perfect delivery system (potato chips? tortilla chips? carrots? celery?) for hours. And believe me, I have.

So I'm pleased to report that somebody finally stepped up to the plate and created a site where we can finally answer the questions that have been plaguing us! Check out the Dean's Dip Dipstakes Sweepstakes either at Facebook or the Dipstakes web site and enter the weekly drawing for a Dean's Dip Tailgate Prize Package. You might also walk away with the grand prize of a home entertainment system! While you're there you can vote on the burning issues of the day, show your handicapping skills by picking the weekly NFL winners, connect with fellow dip-fanatics on Twitter and more.

The good folks at Dean's Dip were nice enough to send THG some coupons good for a FREE tub of their dip. If you'd like to be entered into a random drawing for a free copy of THG #11 and a coupon for a free Dean's Dip, e-mail us your name and mailing address before midnight EST on Friday, December 18, 2009. We'll randomly select four winners and make their holiday season a little dippier. Be sure to include the word DIP in the subject line of your e-mail.

TOP CHEF Final Live-Ish Blog

And the countdown begins...

I still think Padma's eyes suggest that Bryan V is the winner.

10:04 – I like the twist of making the chefs make a dessert.

10:05 – Bryan V draws Jen and Ashley. Win.

10:11 – I feel bad for Kevin. I'm pretty sure I have more kitchen skill than his sous chefs while Bryan has a pretty solid crew.

10:12 – Kevin's only 26?! Do you know what I was doing at the age of 26?!

10:18 – I like the first course twist. Mine would be some kind of spin on scrambled eggs, canned peas and mac & cheese.

10:15 – Love all these guys. Okay, Kevin's mom looks younger than Kevin.

10:20 – Michael says something akin to "the food Michael doesn't usually cook"... always a bad sign.

10:21 – Kevin is adamant about getting bacon into his dessert. Did I mention I love Kevin?

10:26 – Glad Padma made that disclaimer. I could see Kevin's mom taking somebody out.

10:27 – Philly in the house! Stephen Starr is on the judge's panel.

10:28 – I can't imagine my mom eating my interpretation of one of her dishes.

10:30 – Don't worry Kevin's mom. I wanna go to Kevin's restaurant any day!

10:35 – What kind of weirdo doesn't like bacon in their dessert?

10:36 – Sticking by my Bryan V prediction but I think Kevin would be a worthwhile winner.

10:43 – Okay, here we go... Bryan is known for his "restraint"?

10:44 – I'd wrestle Kevin's mom for that chicken skin.

10:50 – I like me some pork belly, but I think Kevin pulled up short with this dish. And tonight.

10:51 – Bryan V wins. I'm sticking to my prediction.

10:57 – Whoa, I'm blown away that Michael wins. Surprised and amazed. Congratulations!

Congratulations to all the finalists! The Voltaggio Brothers made the latest season a lot of fun. And as a youngest brother I say "cheers" Michael for your win. Bravo!

Go That Way Really Fast... If Something Gets in Your Way, Turn

Editor's Note: We don't normally feature a lot of movie reviews on The Hungover Gourmet but when the back-country ski documentary INTREPID DESCENT landed in our mailbox it seemed like a good fit. One, I'm sure many of our readers enjoy skiing and other outdoor winter activities. And, two, our own Beer Snob (aka Bryan Senn) is an avid skier who I knew would give this doc the proper look-see. For more from Bryan, check out his writings in THG #10 and 11, both available from our on-line store.

Full disclosure time: I've been a hardcore skier for nearly four decades, and I've no time for that newfangled "sport" of snowboarding, even though I do realize it has come a long way from its obnoxious "Dude-itude" beginnings, and that even grounded adults partake these days (one of my best ski-buddies is actually a boarder, and my own teenage son has gone to the Dark Side by abandoning the grace and beauty of twin boards for the dubious "thrills" of skateboard-on-ice). Hell, I've even tried it myself (though by noon I'd tired of boarding the blues and strapped my skis back on for some serious fun). So you'll forgive me if I've become hyper-aware of the fact that nowadays any "ski" movie seemingly devotes at least half its running time to snowboarding party tricks. Consequently, the inner skier in me was immensely gratified that this INTREPID DESCENT was taken solely by skiers, with the infrequent boarder seen only as background filler.

Ok, now on to the movie. Having logged my fair share of back-country hikes to score that elusive perfect powder field or tree run (from Crystal Mountain, Washington, to Jackson Hole, Wyoming, to St. Johann, Austria), I can certainly relate to a movie subtitled Exploring Tuckerman Ravine, the Mecca of Backcountry Extreme Skiing. What took me totally by surprise was the fact that this film detailed the history, subculture and thrills of a particular extreme skiers' mecca in New Hampshire! Located just below the summit of the tallest peak in New England, the Tuckerman Ravine area has been drawing "extreme" skiers to its steep slopes since the 1920s.

Without glossing over the dangers (people have died on this mountain), the film refreshingly focuses more on the dedicated skier out to challenge him or herself rather than on the handful of elite cliff-jumping thrillseekers who populate Warren Miller highlight reels. Consequently, it's a movie that becomes far more identifiable – and real – for the viewer. We witness the initial uncertainty, hesitation, and outright anxiety of skiers unsure of just what's below them, followed by the "aw hell, let's just go" spring-into-action moment that all backcountry skiers know – and love – so well. Filmmakers Erik Osterholm and Zander Hartung find just the right mix of talking heads to punctuate their beautiful photography of the sometimes breathtaking and sometimes daunting mountain, mingling the thoughts of the "average joe" skier there to pursue their personal best with the comments of several "experts" (one of whom candidly admits to experiencing real fear). But perhaps the jewels in this cinematic crown are the fascinating snippets of archival footage of skiers from decades long past who accepted this challenge equipped with nothing more than edgeless boards and bear-trap bindings!

I have only two complaints. First, while watching, I rarely felt I was actually there. Missing are shots looking down the mountain to bring home the adrenaline rush of standing on – and descending – a 55-degree slope. And there's no "ski-cam" footage that would have brought home the immediacy – and thrill – of the descent. But given the low-budget, labor-of-love nature of the project, this criticism may be on the unfair side. Second, at 26 minutes long, the movie is simply too short. I wanted to see and learn more about this fascinating little corner of the skiing world that comes complete with its own local subculture.

Still, INTREPID DESECENT remains a tasty appetizer that, for me, serves its purpose by 1) making me ache to hit the slopes again; and 2) causing me – a native West-Coaster – to consider for the first time that there might actually be some real skiing to be had on the East Coast. Amazing. — Bryan Senn

NOTE: If you purchase an item via our Amazon links we receive a small referral fee, somewhere between 0% and 10% of your order, depending upon the item. Thanks for your support!