Fit Men Cook by Kevin Curry [epub | 123,30 Mb] ISBN: 1501178725

  • Full Title: Fit Men Cook: 100+ Meal Prep Recipes for Men and Women―Always #HealthyAF, Never Boring
  • Autor: Kevin Curry
  • Print Length: 320 pages
  • Publisher: Touchstone; 1 edition
  • Publication Date: December 4, 2018
  • Language: English
  • ISBN-10: 1501178725
  • ISBN-13: 978-1501178726
  • Download File Format | Size: epub | 123,30 Mb
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The fitness influencer and creator of the #1 bestselling Food & Drink app, FitMenCook, shares 100 easy, quick meal prep recipes that will save you time, money, and inches on your waistline—helping you to get healthy on your own terms.

We like to be inspired when it comes to food. No one enjoys cookie-cutter meal plans, bland recipes, or eating the same thing every day. Instead of worrying about what to eat and how it’s going to affect our bodies, we should embrace food freedom—freedom to create flavorful meals, but in a more calorie-conscious way; freedom to indulge occasionally while being mindful of portions; and freedom to achieve wellness goals without breaking the bank.

In Fit Men Cook, Kevin Curry, fitness expert and social media sensation with millions of followers and hundreds of thousands of downloads on his app, shares everything you need to live a healthy life each day—from grocery lists to common dieting pitfalls to his ten commandments of meal prep—as well as his personal story of overcoming depression and weight gain to start a successful business and fitness movement. This guide also includes 100+ easy and flavorful recipes like Southern-Inspired Banana Corn Waffles, Sweet Potato Whip, Juicy AF Moroccan Chicken, and many more to help you plan your week and eat something new and nutritious each day. With Fit Men Cook, you can create exciting, satisfying meals and be on your way to losing weight for good.

After all, bodies may be sculpted at the gym, but they are built in the kitchen.

 

Editorial Reviews

Review

“Curry, creator of the FitMenCook app, laces his hardcover debut with hashtags, Instagram-worthy photos, and listicles on topics like the five most common pitfalls of dieting… There are motivational pep talks, confessional tales of coping with depression, and hard earned bits of wisdom (“You simply cannot outtrain a poor diet”). Curry’s meal plans are full of sturdy and flavorful ingredients and recipes… Curry’s mission speaks volumes to readers in need of a workable diet to accompany their fitness plan.”
Publishers Weekly

About the Author

Kevin Curry inspires millions of men and women to eat healthy and stay fit with FitMenCook, his popular website, app, and YouTube channel. The FitMenCook app was named an “App Store Best of 2015” and today remains one of the Top 3 Food & Drink apps in the US and UK. Curry is also a contributor for several syndicates including the Today show, Live with Kelly and Ryan, Men’s Health, Bodybuilding.com, and Train magazine. He holds a master’s degree from Harvard and has brand partnerships with the American Heart Association, Kohl’s, Kroger, Reebok, Vitamix, and Nordic Track. He is the author of Fit Men Cook

 

Keywords

in 2004 by Cassell Illustrated, a division of Octopus Publishing Group Limited

189 Shaftesbury Avenue, London, WC2H 8JY

www.octopusbooks.co.uk

Text © 2004 Simon Rimmer

Design and layout © 2004 Octopus Publishing Group Ltd

Ebook conversion by Splendid Digital Creative Ltd

The moral right of Simon Rimmer to be identified as the author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act of 1988.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the publisher.

A CIP catalogue record for this book is available from the British Library.

ISBN 9781845337018

Photographs by Jason Lowe

Designed by Simon Daley

Edited by Barbara Dixon and Victoria Alers-Hankey

Contents

Introduction

Dips and morsels

Feta cheese bread; Blinis with soured cream and roasted peppers; Spicy red pepper humous with coriander seed flat bread; Fried halloumi with lemon and capers; Sticky rice and peanut balls; Favetta; Tomato and mozzarella cakes; Thai spiced potato cake with spicy coleslaw; Norimaki sushi rolls; Patatas bravas; Dolmades

Salads

Santa fé Caesar salad; Sun-blush Niçoise; Panzanella; Warm stack of Greek salad with parsley pesto; Coronation chick peas and potato salad; Asparagus, potato and fennel salad with Italian dressing; Pickled cucumber salad; Sweet potato salad; Spicy coleslaw; Fattoush; Griddled aubergine salad with nuoc cham; Watermelon salad; Rocket, fig and pecan salad with creamy Lancashire Blue; Green papaya salad; Lemon, fennel and oyster mushroom salad

Small platefuls

Aubergine ‘roll-mops’; Aubergine tikka; Aubergine butty with pesto; Goat’s cheese and mango; Mushroom rarebit on brioche toast; Proper pizza; Pumpkin enchilladas with mole sauce; Chinese mushroom pancakes; Banana dhal; Gruyère-filled beef tomatoes; Roasted red peppers with fennel; Peas and carrots; Leeks wrapped in filo; Leek and potato rosti with rarebit; Beetroot tart; Simple tomato tart; Sun-dried tomato, mozzarella and basil tart; Spicy beetroot and coconut soup

Big platefuls

Huevos rancheros (ranch eggs); Savoury Paris-Brest; Filo strudel with port wine sauce; Wild mushroom pancakes; Hazelnut and mushroom parcels; Sweet potato and pineapple sandwich; Lancashire cheese sausages with onion gravy; Penne all’arabiata; Macaroni cheese; Linguine with potato and pesto; Gnocchi with wild mushroom and rosemary ragu; Goat’s cheese cannelloni with cherry tomatoes; Lemon grass risotto with lime leaf tapenade; Moroccan spaghetti; Four-cheese and courgette penne; Aubergine tikka masala; Rendang shallot and asparagus curry; Italian bean casserole; Red Thai bean curry; Black bean and aubergine chilli; Ojja with sweet potato and okra; Plantain and mango curry; Oriental pie; Caramelised onion and mustard tart; Shortcrust pastry; Jerk-spiced pumpkin pie; Stilton, asparagus and caramelised shallot roulade with spicy chutney; Basil roulade with goat’s cheese and sun-blushed tomatoes

Side dishes

Bubble and squeak; Pan haggerty; Lentils with lemon; Smoky roasties; Sprouts with beetroot; Glazed carrots with caraway seeds; Stuffed pimentos with thyme and basil; Celeriac and potato dauphinoise; Parmesan-roasted parsnips; Fine beans with garlic and tomato sauce; Coconut rice in banana leaf; Basic tomato sauce

Puddings

Ice-lollies; Watermelon and lime; Strawberry and black pepper lolly; Honeycomb ice cream; Strawberry soup; Strawberry, vodka and black pepper granita; Strawberry and coconut trifle; Cherry tiramisu cheesecake; Zucotto; Peanut butter and ‘jelly’ cheesecake; Lychee and toasted coconut cheesecake; More chocolate than is good for you; Goat’s cheese and lemon cheesecake; Pecan and white chocolate pie; Passion fruit tart; Chocolate and prune tart with Earl Grey tea custard; Spotted dick with banana and toffee; Melting chocolate pudding; Chocolate brownies with marshmallow sauce; Hot choccy and churros; Chocolate and red wine pots with donuts; Strawberry samosas; Bounty profiteroles; Winter fruit clafoutis; Blueberry pancakes; Banana tarte tatin; Rosemary and olive oil cake with honeyed figs; Lemon, lime and orange polenta cake

Index

Introduction

When I bought Greens in 1990 I had two cookery books, a bank loan and no idea how to cook! The plan was that I and Simon Connolly, my business partner, would swan around as the hosts with the most, drinking nice wine and chatting up women while someone else cooked and we coined it in, big-style. That was until we worked out the size of our bank loan and the cost of employing a chef – so we became the chefs.

Simon and I met while working as waiters in the Steak and Kebab restaurant in Manchester. It was a brilliant place
pork shoulder, graduation cakes, pastry, low carb keto diet, meat recipes,
transformed my thinking about food, my body, health, and life in general. It reso-nated with a deep part of my being that believed that food was not meant to come in cans, contain artificial ingredients, nor be heavily processed. I started taking greater notice of the rainbow-coloured array of delicious foods that nature had bestowed upon us. I believed and continue to believe that nature holds the secrets of great health, vitality, and longevity, and that living in harmony with nature offered humanity the greatest opportunity for health and happiness.

While reading this profound book, I remember having those

“aha” moments where things just make sense. Not only did I immediately change my diet, but within a few years I found myself enrolled in a holistic nutrition program—the study of how food affects us on a physical, mental, emotional, and spiritual level. I began to realize that food is not just something with which to stuff our faces, satisfy our hunger, or eat for taste alone. I learned that food was meant to satisfy our body’s need for strong and healthy cells, which make up strong and healthy organs, which further organize to make up strong and healthy organ systems, and—you can guess—result in a strong and healthy human being.

My passion for natural healing was sparked and I began study-ing every health book I could get my hands on. I was a sponge for knowledge about the human body and natural medicines. My many book cabinets still bulge at the seams in an effort to satisfy my vora-cious thirst for knowledge about health and healing.

The body is absolutely miraculous: It coordinates billions of functions every second. It has the incredible ability to heal wounds, fight infection, and repair broken bones. At the smallest level, it is composed of billions of cells, millions of which are eliminated, replaced, or repaired daily. The skin is totally renewed every 28 days.

The heart has replaced all its cells in only 30 days, while our lungs

T H E L I F E F O R C E D I E T

are completely regenerated after only 70 days! This is astounding!

What’s more, almost all of these functions continue to hum along quietly in the background with very little awareness from us: Our bodies have their own innate healing capacity.

After reading about the human body’s extraordinary ability to heal itself, I began to wonder: If the body replaces all the cells in an organ as important as the heart in a month, why are people suffering from heart disease or other heart problems? Or, if the lungs are renewed in just over two months, why are people suffering from respiratory disorders?

While there are many possible factors that prevent health or healing, I hypothesized that we must be doing things that interfere with the body’s innate intelligence, or that we are not giving our bodies what they need for a more complete healing. I became completely absorbed by trying to determine what things we might be doing to interfere with healing along with discovering the substances that our bodies require for healing.

I spent every spare moment researching to understand the specific conditions we must create to experience optimum health. This is a totally different perspective than the medical approach, which has minimal, if any, emphasis on factors for health and prevention of disease, but is almost exclusively focused on disease. For example, when someone suffers from the symptoms of a disease, he or she typically visits a medical doctor for a diagnosis. For the sake of example, let’s say that Jane Doe is given a diagnosis of asthma. She has trouble breathing and regularly has wheezing attacks that make it almost impossible to breathe. Her medical doctor conducts an examination, reviews her symptoms, diagnoses asthma, and offers her a prescription for an inhaler to use when she feels like her airways are constricted, and a second inhaler to reduce inflammation in her airways.

The diagnosis, “asthma,” from the Greek word aazein, simply means “sharp breath.” Typically, in asthma, the airways become constricted, inflamed, and lined with mucus. But the diagnosis of 2

I N T R O D U C T I O N

asthma does not offer a clue as to why the airways are constricted and inflamed, or why there is so much mucus present in them in the first place. The medications may help open the airways but they do not address the actual factors causing the constriction, inflammation, or mucus build-up. This approach is entirely disease-focused and, while certainly valuable, offers minimal assistance in helping to heal the body from this affliction and even less insight as to the cause or causes of the disease.

If you’re skeptical about whether modern medicine, as we’ve come to call it, is actually disease-focused, ask any medical doctor how many healthy people arrive at his or her practice looking for insight into how to maintain health. Very few—if an
how to make chicken pasta, homemade apple pie, quiche recipe, gluten free pop tarts, pork pie,
how to play with the food in a way that encourages us to make our own creations, simply and in the manner that best meets our needs. Victoria’s raw-food woman’s wisdom gives the reader a sophisticated understanding of the ins and outs of transitioning to live foods. Like we try to do at the Tree of Life, she makes the point that raw food should be delicious, particularly in the beginning, because people need the psychological comfort of gourmet quality to make their transition. At the same time, she points out what most raw-food enthusiasts eventually learn: the more we are involved in the raw-food way of life, the less we need the gourmet level except perhaps at parties. Victoria gives people gems to which they can hang on to help them succeed in becoming raw-food people.

Another positive aspect of this book is its support for turning people into their own best expert. As the author points out, there is a lot of confusion in the nutrition field, live food or not, and Victoria’s approach is to encourage people—once they are through the detoxification—to trust their own body cravings, because these cravings often tell us what we really need for our specific body health at the moment.

This book is a classic. I appreciate the opportunity to write the foreword to the second edition. I emphatically recommend 12 Steps to Raw Foods to anyone who is involved in helping people move into a live-food lifestyle, to any teacher of live foods, and to any live-food friend who needs support. Victoria’s book is one of the most supportive, nurturing, and wise offerings in the live-food movement that I have seen in years. I am very grateful for the breakthrough and the wisdom that she shares. Blessings to your health, well-being, and spiritual joy.

—Gabriel Cousens, MD, MD(H)

Diplomat, American Board of Holistic Medicine

Diplomat in Ayurveda

Director of the Tree of Life Rejuvenation Center

Author of Spiritual Nutrition, Conscious Eating,

and Rainbow Green Live Food Cuisine

Author’s Note

I believe that we are all designed to be healthy, that our beautiful bodies are perfect, and that sickness is not normal. Yet how many people can you name who are absolutely healthy? I understand that our health and liveliness largely depend on nutrition. Most of us have at least some idea about which foods can make us healthy and energized. I associate being healthy with feeling an enjoyable lightness in my body, having a pleasant mood, and thinking clearly, but most importantly, having the energy to manifest my dreams. I remember how my former sickness eliminated much of the joy from my life; it drained my energy and kept me from doing the activities that would have made me most happy and fulfilled.

In our society, it is common to entertain the hopeless belief that a lot of illnesses are incurable. I contend that for many people this belief is based in a dependence on unhealthy foods and a feeling of being unable to change our eating habits. Unfortunately, doctors are powerless to compensate for this lack of nutrition, even though they do all they know to help.

Every day I observe people around me who are desperate to improve their nutrition but are still unable to change their habits. They find themselves—time and again—eating what they so resolutely had planned to avoid. Through much experimenting and research, I have come to the conclusion that becoming free from this dependency is possible, and that managing one’s diet can drastically improve one’s health.

Over the past twelve years, I have taught thousands of classes and weekend workshops worldwide. I receive “Thank You” letters from the thousands of people who have used my coping techniques to successfully eat healthier. In this revised and expanded edition of 12 Steps to Raw Foods, I have updated my research with the latest scientific data; I have added more of my personal experiences; I have addressed historical issues such as how the human dependency on cooked food formed; and I have included my most successful coping techniques, along with my most delicious recipes.

Enjoy this reading—I look forward to running into you at a juice bar!

In Good Health,

—Victoria

Part 1

WHY RAW

FOOD?

Chapter 1

WHERE MY SEARCH

BEGAN

“Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you.”

—Matthew 7:7

We joke in my family that we were fortunate to get sick all together, but back then, in 1993, our health problems were no joke. All four of us (my husband, our two children, and me) were deathly sick. I was only thirty-eight, and I was already diagnosed with the same disease that took my father, arrhythmia, which is an irregular heartbeat. My legs were constantly swollen from edema; I weighed 280 pounds; and I was continuing to gain more weight. My left arm frequently became numb at night, and I was afraid that I would die and my children would
tea flavors, truffle, pasta dishes, shanghai food, homemade sugar cookies,
r Kugel formen. Den Teig in Frischhaltefolie wickeln und ca. 30 Minuten im Kühlschrank ruhen lassen.

3. Den Backofen auf 200 °C vorheizen. Auf der leicht bemehlten Arbeitsfläche den Teig 3–4 mm dick ausrollen und ca. 40 runde Plätzchen ausstechen.

4. Die Plätzchen auf mit Backpapier ausgelegte Backbleche legen und 8–10 Minuten backen. Auf einem Kuchengitter auskühlen lassen.

5. Die Hälfte der Plätzchen jeweils dünn mit Nuss-Nougat-Creme bestreichen und mit den anderen Plätzchen zusammensetzen. Die Schokolade im Wasserbad schmelzen, die Plätzchen zur Hälfte hineintauchen und auf einem Kuchengitter trocknen lassen.

Nuss-Amarena-

PLÄTZCHEN

FÜR ETWA 20 STÜCK

Für den Teig

125 g Mehl

1 Eigelb

50 g feiner Zucker

1 Prise Salz

100 g weiche Butter

1 Vanilleschote (Mark)

200 g Macadamianüsse

Für den Belag

½ Glas Amarenakirschen

200 g Himbeergelee

2 El Himbeergeist

1. Das Mehl auf die Arbeitsfläche sieben und eine Mulde hineindrücken. Eigelb, Zucker, Salz und die weiche Butter in kleinen Stücken darin verteilen.

2. Alle Zutaten rasch zu einem gleichmäßigen Teig verkneten und zu einer etwa 20 cm langen Rolle formen. Macadamianüsse hacken und die Teigrolle darin wälzen. Den Teig fest in Frischhaltefolie wickeln und ca. 30 Minuten im Kühlschrank ruhen lassen.

3. Den Backofen auf 200 °C vorheizen. Den Teig in ca. 1 cm dicke Scheiben schneiden und die Plätzchen auf mit Backpapier ausgelegte Backbleche legen. 10–13 Minuten goldbraun backen. Auf einem Kuchengitter auskühlen lassen.

4. Amarenakirschen gut abtropfen lassen, Sirup auffangen. Himbeergelee mit Amarenasirup und Himbeergeist zum Kochen bringen und bei schwacher Hitze einmal aufwallen lassen. Die Plätzchen gleichmäßig mit 1 Teelöffel Gelee bestreichen und mit je 1 Amarenakirsche garnieren. Trocknen lassen.

Wiener

KOLATSCHEN

FÜR ETWA 60 STÜCK

225 g weiche Butter

150 g Zucker

1 P. Vanillezucker

1 Prise Salz

3 Eigelb

340 g Mehl

5 El Johannisbeergelee

Zubereitungszeit: ca. 20 Minuten

(plus Kühl-, Back- und Abkühlzeit)

Pro Stück ca. 57 kcal/239 kJ

1. Die Butter ca. 10 Minuten schaumig rühren. Zucker, Vanillezucker, Salz und Eigelb dazugeben und verrühren, bis die Masse cremig ist. Anschließend mit dem Mehl zu einem glatten Teig verkneten. In Folie gewickelt ca. 1 Stunde kühl stellen.

2. Aus dem Teig knapp walnussgroße Kugeln formen. Ein Backblech mit Backpapier belegen, die Kugeln daraufsetzen und mit dem Stielende eines Kochlöffels in jede Kugel eine Vertiefung drücken. Das Johannisbeergelee erwärmen und in die Vertiefungen füllen.

3. Plätzchen ca. 15 weitere Minuten kühl stellen. Backofen auf 170 °C vorheizen. Plätzchen auf der 2. Schiene von unten ca. 15 Minuten backen. Kugeln eventuell noch einmal mit Gelee auffüllen.

TIPP

Köstlich ist auch eine Variation mit gehackten Mandeln: Sie brauchen dazu zusätzlich 1–2 Eiweiß und 6–8 El gehackte Mandeln. Nachdem Sie Kugeln aus dem Teig geformt haben, wälzen Sie sie zuerst in Eiweiß und dann in den gehackten Mandeln. Danach verfahren Sie weiter wie im Rezept.

Zimtsterne

FÜR ETWA 35 STÜCK

1 unbehandelte Zitrone

3 Eiweiß

100 g Puderzucker

100 g Zucker

1 Tl Zimtpulver

300 g gemahlene Mandeln

150 g Marzipan

1 Prise Nelkenpulver

Zucker für die Arbeitsfläche

Zubereitungszeit: ca. 30 Minuten

(plus Backzeit)

Pro Stück ca. 117 kcal/490 kJ

1. Ofen auf 120 °C vorheizen. Die Zitrone waschen, trocken tupfen und die Schale fein abreiben. Eiweiße sehr steif schlagen, dabei nach und nach Puderzucker und den Zucker einrieseln lassen. Zitronenschale dazufügen. ⅓ der Masse mit 1 Prise Zimtpulver mischen und zur Seite stellen. Mandeln und Marzipan, restliches Zimt- und Nelkenpulver verkneten. Eischneemasse vorsichtig unterheben.

2. Den Teig auf eine mit Zucker bestäubte Arbeitsfläche streichen und Sterne ausstechen. Sternform dabei immer wieder in kaltes Wasser tauchen, damit der Teig nicht haften bleibt. Sterne auf ein mit Backpapier ausgelegtes Backblech setzen und mit der restlichen Eischneemasse bestreichen. Ofen auf 100 °C herunterstellen und die Sterne 40–45 Minuten auf der unteren Schiene trocknen lassen.

TIPP

Falls die Zimtsterne anfangen zu bräunen: Schieben Sie einfach eine Schiene darüber ein weiteres Backblech in den Ofen. So können die Sterne trocknen und bleiben schön weiß.

Vanillekipferl

FÜR ETWA 40 STÜCK

200 g Mehl

150 g Butter

50 g Zucker

100 g fein gemahlene Mandeln

2 P. Vanillezucker

2 Eigelb

150 g Kuvertüre

1 Tl Öl

Puderzucker zum Bestäuben

Zubereitungszeit: ca. 20 Minuten

(plus Kühl- und Backzeit)

Pro Stück ca. 82 kcal/343 kJ

1. Alle Zutaten bis auf Kuvertüre, Öl und Puderzucker gut verkneten und mindestens ½ Stunde in den Kühlschrank stellen. Den Backofen auf 175 °C vorheizen. Backblech mit Backpapier belegen. Teig zu Kipferln formen und ca.
caramel cake, medical news today, homemade wine, pizza games, pizza city,
packed light brown sugar

1 cup granulated sugar

2 extra-large eggs

1¾ cups buttermilk

1 tsp. vanilla extract

4 cups all-purpose flour

2 tsp. baking soda

½ tsp. table salt

2 cups chopped fresh rhubarb

2 Tbsp. all-purpose flour

TOPPING

½ cup firmly packed light brown sugar

¼ cup all-purpose flour

¼ cup butter, softened

1 tsp. ground cinnamon

1. Prepare Cake: Preheat oven to 350°. Lightly butter a 13- x 9-inch pan. Beat 1 cup butter and next 2 ingredients at medium speed with a heavy-duty electric mixer 3 minutes or until light and creamy. Add eggs, 1 at a time, beating just until blended after each addition. Add buttermilk and vanilla; beat at low speed 2 minutes, stopping to scrape bowl as needed.

2. Combine 4 cups flour, baking soda, and salt. Add one-third of flour mixture at a time to buttermilk mixture, beating at low speed just until blended after each addition. Toss together rhubarb and 2 Tbsp flour; fold into batter. Spread batter in prepared pan.

3. Prepare Topping: Stir together all ingredients in a small bowl until mixture resembles wet sand. Sprinkle topping evenly over batter.

4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

Spicy Bloody Marys

Serves: 8

Hands-On: 7 min.

Total: 2 hr., 7 min.

3½ cups tomato juice

1¼ cups vodka

2 Tbsp. chopped fresh cilantro

1 Tbsp. chopped fresh flat-leaf parsley

2 Tbsp. pimiento-stuffed Spanish olive juice

1 Tbsp. hot sauce

1 tsp. kosher salt

2 tsp. fresh or prepared horseradish

½ tsp. freshly ground black pepper

½ tsp. lime zest

3 Tbsp. fresh lime juice

1½ tsp. Worcestershire sauce

¼ tsp. celery salt

1 small jalapeño pepper, seeded and minced

Garnishes: pickled okra, celery stalks, pickled green beans, pimiento-stuffed Spanish olives

1. Combine all ingredients except garnishes in a pitcher, stirring well. Cover and chill at least 2 hours.

Grits with Red-Eye Gravy

This is probably the oldest recipe in my personal history. I grew up having red-eye gravy for breakfast with ham (or bacon) and eggs. Recalling my mother making red-eye gravy is a favorite childhood memory of mine.

Serves: 4

Hands-On: 17 min.

Total: 42 min.

GRITS

1¼ cups milk

1 tsp. table salt

1 cup uncooked stone-ground white grits

3 oz. goat cheese

RED-EYE GRAVY

2 Tbsp. bacon drippings, divided

3 (2-oz.) thin country ham slices

½ cup brewed coffee

2 Tbsp. butter

Garnish: green onion strips

1. Prepare Grits: Bring milk, salt, and 2 cups water to a boil in a 2-quart saucepan. Gradually whisk in grits; add goat cheese. Cook, whisking constantly, 1 minute or until cheese melts. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until thickened, stirring in ¼ cup water halfway through. Remove from heat, and stir in ¼ cup water. Keep warm.

2. Meanwhile, prepare Red-Eye Gravy: Heat 1 Tbsp. bacon drippings in a medium skillet over medium heat. Add ham; cook, turning often, 5 minutes or until browned. Remove from skillet, and drain on paper towels.

3. Add remaining 1 Tbsp. bacon drippings to skillet. Add coffee and ¼ cup water; cook, stirring to loosen browned bits from bottom of skillet, 10 minutes. Add butter, stirring until melted.

4. Cut reserved ham into matchstick-size strips. Serve gravy over grits, and sprinkle with ham strips.

Sweet Potato Hash

A hash is just another name for loaded breakfast potatoes. I like to make mine with sweet potatoes and a sprinkle of crushed red pepper to give them a kick. Serve this as a side, or mix in some crumbled breakfast sausage or bacon to make it a main dish.

Serves: 4

Hands-On: 17 min.

Total: 47 min.

2 large sweet potatoes (1¾ lb.), peeled and cut into ¾-inch cubes

4 thick hickory-smoked bacon slices

1 medium onion, cut into ⅓-inch-thick pieces

1 large garlic clove, minced

½ tsp. kosher salt, divided

¼ cup vegetable oil

¼ tsp. freshly ground black pepper

2 Tbsp. coarsely chopped fresh flat-leaf parsley

¼ tsp. dried crushed red pepper

1. Cook sweet potatoes in boiling salted water to cover 4-5 minutes or just until tender. Drain; rinse under cold running water. Drain. Chill 30 minutes or until cold.

2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon. Sauté onion, garlic, and ¼ tsp. salt in drippings 11 minutes or until onion is tender and golden brown. Transfer onion mixture to a small bowl.

3. Heat oil in skillet over medium-high heat. Add potato, black pepper, and remaining ¼ tsp. salt. Cook 11 minutes or until golden brown, stirring occasionally. Add reserved onion mixture; cook 2 minutes, stirring occasionally. Stir in bacon, parsley, and crushed red pepper. Serve immediately.

KITCHEN TIP

Get a head start on this dish by c
hot of Goldschläger for good measure. You’ll have blue eyes in no time. THE SPICE MUST FLOW.

SERVES 1–2

1 cup (235ml) water

4 cinnamon sticks

5 whole allspice

4 tablespoons light brown sugar

1/4 cup (60ml) Goldschläger

5–9 fluid ounces (150–255ml) light beer, chilled

1 Pour the water into a saucepan and add the cinnamon sticks and allspice. Bring the liquid to the boil.

2 Once the liquid is boiling, lower the heat and simmer for 10–15 minutes. The water should turn a light brown.

3 Add the brown sugar, bring back up to a boil, and cook for about 5 minutes, until some of the liquid has evaporated and the mixture has become syrupy.

4 Transfer the syrup into a heatproof container and refrigerate until cold, about 1 hour.

5 When the syrup has chilled, strain out the cinnamon sticks and allspice and pour the liquid into serving cup(s).

6 Pour the Goldschläger into the serving cup(s) and stir. Add 5 ounces (150ml) of the beer into the cup(s) at first, stir, and then taste. Add more light beer, if you wish, to suit your own preferences. Enjoy!

INSPIRED BY BATTLESTAR GALACTICA

AMBROSIA

We geeks tend to be purists, but I think it’s safe to say that this is one of those rare instances when a remake absolutely improved upon the original. In the new version of this classic science-fiction series, the Cylons, a race of androids that we (humans) created to be our slaves and who finally left us alone after years of war and rebellion, come back and destroy 99 percent of all humanity. When humans had last seen the Cylons they looked like scary robots, but when they return they are indistinguishable from humans. They could be anyone. The remade series is powerful, moving, and full of conflicting feelings, moral dilemmas, and dynamic characters.

The series is loaded with heavy ancient-Greek themes, which may be why the most popular alcoholic beverage is called Ambrosia. In Greek mythology, Ambrosia was the name of the food or nectar of the gods. In BSG, Ambrosia seems to be a very bright green version of wine. Some assume it is absinthe because of the green color, but it is used much more like wine or champagne. However, the drink does seem to be more potent than either the wine or champagne of Earth.

This recipe combines sparkling wine with pear vodka and elderflower liqueur to create a nectar-like wine that is potent but easy to drink. Human or toaster, I think you’ll have a fracking good time drinking this. So say we all!

SERVES 1

2 drops green food dye

2 tablespoons pear vodka

2 tablespoons elderflower liqueur

3/4 cup (175ml) sparkling wine, chilled

1 Combine the green dye, pear vodka, and elderflower liqueur into the serving cup.

2 Top off with sparkling wine. Cheers!

INSPIRED BY THE DARK TOWER

GRAF

Stephen King is often acknowledged as a master of horror with classics like Carrie and The Shining, but some may not realize that he also created an epic fantasy series. Reading The Dark Tower may make you question the nature of the universe, change the way you talk, and possibly make you wish you lived in Maine. One of the many mind-blowing things about the series is that it ties together everything Stephen King has ever written. So, if you don’t think The Stand has anything to do with Salem’s Lot, you’re wrong and you’ve forgotten the face of your father.

Graf is something people drink in In-World and Mid-World. It is similar to a hard cider or apple beer. It’s supposed to be very refreshing and is consumed in great quantities near reaping time. I know a lot of Tower junkies have brewed their very own approximation of the drink, but I wanted to make more of a cocktail version, so no one has to break out the yeast and become a brewmaster to enjoy some Graf on this level of the tower. Drink some of this to wash down that Gunslinger Burrito or delicious Tooter Fish Popkin! You’ll be pleased with the result—I’ll set my watch and warrant on it.

SERVES 2–4

2 cups (475ml) apple juice

2 cinnamon sticks

2 tablespoons honey

2 1/2 cups (570ml) alcoholic ginger beer

2–3 shots of whiskey

1 In a saucepan, combine the apple juice, cinnamon sticks, and honey and bring to a boil over a medium-high heat, stirring occasionally.

2 Reduce the heat to medium-low and simmer, covered, for about 20 minutes.

3 Remove the apple-juice mixture from the heat, pour into a jug, and cool briefly, then transfer to the refrigerator until chilled.

4 When the juice mixture is cold, add the ginger beer and whiskey. Enjoy!

INSPIRED BY MASS EFFECT 2

SERRICE ICE BRANDY

Not only is this game backed up by a solid science-fiction universe, BioWare’s Mass Effect series has pushed the envelope of storytelling in video games. In Mass Effect 2, you resume your role as Shepard, who is now a war hero because of the events of the first game, and you

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