We’ve all been there: Pressed for time or with a pressing headache, staring down your fridge and praying for an easy answer to the puzzle laying within. We have one. Welcome to this edition of Hurried or Hungover, in which we ask chefs to tell us their favorite dishes to make in either unfortunate situation, given the parameters of using only what might be found in an average pantry or refrigerator.
Executive Chef Trae Basore’s gig at Pearl & Ash, on the Bowery in NYC, began last fall. From his first menu, diners dug into delicate chicken liver and foie gras, Waygu beef tartare, and a six-day brisket.
When Chef Basore’s off the clock, his favorite hangover cure is super-easy to make and comes courtesy of his grandmother: She used to make this sandwich for him as a child in Arkansas, and it’s served him well into adulthood too.
Dish: Texas Toast Grilled Pimento Cheese
Best when: Hungover
What you need:
4 oz. cream cheese
1 cup mayonnaise
1 Tbsp. Dijon mustard
1 cup extra sharp cheddar cheese, grated
6 oz. pimento peppers, diced (you can used any kind of diced pepper in a pinch)
1 tsp. cayenne pepper
Salt and pepper to taste
6 pieces thick-sliced bacon
4 pieces thick-cut white bread
1 Tbsp. melted butter
How to make it:
Fry the bacon in a skillet until extra crispy, and set aside on paper towels to drain. In a bowl, combine the cream cheese, mustard, mayo, cheddar cheese, peppers, cayenne, salt, and pepper, and mix thoroughly. Smear the melted butter on the white bread and toast until dark golden. Build the sandwiches with smears of the pimento cheese mixture on both sides of the bread, and the strips of bacon in the middle.