Hangover Cures Part II

As inevitable as the IRS and a sagging jawline, hangovers seem to exist as part of the Human Condition, a necessary evil for those celebratory of the species anyway. And who doesn't want to celebrate?? Frequently. With abandon.

Cafe Drake knows you too well, my dears, and thus kindly offers up two more quick-fire cures sure to settle upset tummies and sooth hurting heads.

Alcohol's less-discussed side effect of course (after roiling stomachs and throbbing temples and cottony mouths) is the emotional fragility that often occurs after a particularly lively evening. The recipes below belong firmly in the category of Comfort Foods - drink strong black coffee and perhaps a quick Bloody Mary before attempting to prepare if you're on your own The Day After. Shaky hands don't mix well with sharp cutting implements!

QUICK & EASY ZUCCHINI SOUP

Also delicious chilled for those summer hangovers; if you know you're gonna be burning the proverbial candle at both ends, make a batch before leaving the house and refrigerate overnight!

4 medium zucchini, sliced thin / 1 medium yellow onion, peeled and sliced thin / 2 cups chicken or vegetable broth / 1 cup light cream / 1 tsp. ground coriander /Salt and pepper to taste

1. In a medium soup pot bring chicken broth to a boil over medium heat.


2. Add salt and pepper, zucchini and onion.


3. Boil for about ten minutes until zucchini and onion are tender.


4. Turn down heat and puree zucchini and onions to desired texture. (This can be done in a blender or in the pot with hand held blender.)


5. Stir in cream and coriander and ladle into soup bowls.

MARTINI PORK CHOPS

If you can't bear the smell of gin in the morning . . . then stay in bed till the late afternoon. And promptly upon rising make these soul satisfying chops, guaranteed to chase away the post-drink blues. Measurements are very approximate here and forgiving of shaking hands. Plan your hangover by marinating the night before.

4 center cut boneless pork chops / 4 jiggers of gin / 2 jiggers of vermouth / 1 each medium red, yellow, and green bell pepper, cored, seeded, and diced / 1 medium yellow onion, sliced /1 tbsp. olive oil / Salt & Fresh ground black pepper

1. Place chops in a deep dish and rub with the olive oil.


2. Place diced peppers and sliced onion in dish, heaping them on top of chops. Pour in gin and vermouth, and stir.


3. Cover chops and refrigerate overnight, turning chops over and mixing liquid and veggies every 4-6 hours.


4. When you're ready to cook, oil your grill pan (or prepare your barbecue grill like normal).


5. Re-season chops with salt and fresh ground pepper, and place in grill pan. Sear both sides and then cook each side for about five minutes.


6. Place reserved peppers and onion mixture in pan and grill along with chops.


7. Serve chops with grilled veggies on top.