The Resurrector Chucks Hughes Hangover Shake Recipes

CHUCK'S TZATZIKI

Steps:

• In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.
• With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper.
• Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies.

CHUCK'S SUPER BURGERS

Steps:

• For the ranch dressing: In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside.
• For the toppings: Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes.
• Preheat the oven to 350 degrees F.
• For the patties: Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and chile flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty.
• In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes. To serve: Place the patties on the warmed buns and assemble with desired toppings.

CHUCK'S VEGGIE SIDE DISHES

Steps:

• For Chuck's Brussels Sprout Leaf Salad: Melt the duck fat in a pan on medium heat.
• Drop in the Brussels sprout leaves and lightly toss. Saute for 2 to 3 minutes. Add salt, pepper and pour in the chicken stock. Saute for 1 to 2 more minutes, tossing occasionally. Serve on a plate topped with chopped bacon and Parmesan as a warm salad or a side dish.
• For Warm Broccoli Salad: With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces.
• Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds.

THE RESURRECTOR - CHUCK'S HANGOVER SHAKE

Steps:

• In a blender, combine the oranges, berries, banana, yogurt, honey, and salt, and whip up.
• Pour into tall glass.
• Garnish with a little rectangle of honeycomb and fresh blueberries on top.