What Do Rich People Eat?

This is the most frequently asked question since I've been writing the blog - and it comes from countries all over the globe. For those of us who have to stretch our budgets, of course there's curiosity about the eating habits and nutrition of those with unlimited means. But the answer might be surprising.

In a recent article in the New York Daily News it seems that people with lots of money go to fast food restaurants more frequently than lower-income families. Somewhat the opposite of what we'd expect, right? But it's not all that shocking since a Big Mac costs five bucks nowadays. For a large family it's far less expensive to cook at home than to run out to McDonald's, dollar menu or not.

While rich people can afford the finest cuts of meat at the local butcher shop and the freshest langostino shrimp imported to their cities by overnight air, they don't necessarily do so, at least not all the time. And they can snack on expensive imported cheeses and hors d'oeuvres brought in by a caterer, or the finest chocolates from Belgium and Switzerland. But again, not always. It's not unusual for us to find an empty pizza box when we get to work in the mornings.

Every night of the week they can afford to go to restaurants like Masa in New York for a minimum of $450 per person, or a more modestly-priced place like Ruth's Chris for a two-hundred dollar steak dinner (although I should mention that Ruth's also offers a fifty-dollar steak on their equivalent of McDonald's Dollar Menu).

They might have a light lunch at the Palm Court in New York, then fly off in their private jets to a late dinner at Maxim's in Paris, or the Brasserie in Monte Carlo overlooking the Princess Grace rose gardens.
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In spite of all this temptation the modern-day rich are health conscious, of course. Many follow the Mediterranean diet both in their homes and when they go to restaurants. That's basically what's going on here where I work. It's more of a lifestyle than a diet anyway, consisting of lots of fish, fresh veggies, pasta, nuts and berries, and olive oil.

But we're not surprised when we find the kitchen cluttered with take-out Chinese cartons when we get to work, or an empty package of Reese's Peanut Butter Cups in the trash can. The truth is rich people eat anything they want, whenever they want, wherever they want.

As for their secret to staying slim, my observation is that they take only small portions of whatever's being served, and hit the gym on a regular basis. In centuries past being rich meant getting fat and suffering from gout - known as the rich man's disease. But those days are long gone.

Hope this was informative, and thanks for stopping by this evening,

Andrew

Robert Duvall's Mom and Her Famous Crab Cakes!

Recently the house where I work was lent out to a special event, which is nothing unusual around here. It's just a thing rich people do by way of non-involved charity - and maybe a little publicity within the community and a degree of good will to boot.

It was for some kind of professional business club and certainly nothing splashy to speak of - no diamonds, expensive watches or furs. Just lots of people running around with name tags on their polyester suits - something a little shocking and rarely seen around here but I'm dealing with it right along.

In any case, it required little on my part except to be here during prime gym time. It was fully catered of course - a chef, waiters, valet parkers out front, even a bartender. While I wasn't familiar with the caterer engaged for the evening, they turned out to be wonderful. The type who are smart enough to bring plenty of food not only for the party but also for their own employees and the house staff here as well. I mean, if we're all supposed to give up our evenings and work the damned party, the least is that we all get to join in and sample the food, don't you think?

Anyhow, the caterer made the best crab cakes I've ever tasted, honestly! When I inquired about the recipe she somewhat smugly said it was Robert Duvall's mother's recipe. I naturally assumed she knew the Duvall family personally and didn't question her further.

However, as the evening dragged endlessly on we became more chummy and gossip finally raised it's ugly head - normally reserved for those of intimate acquaintance, right? But we were all so tired and bored by this dreary unfashionable event that there really wasn't much else to do except spill the beans about some of the quirky people we've worked for.

Finally she admitted she didn't know the Duvall's at all, that she'd found the recipe on the internet. (Which would explain her beat up old catering van outside, I guess.)  But it didn't matter. I adored her and loved the crab cakes.

If you like crab cakes too, here's a link to Mrs. Duvall's appearing on the Food Network. The secret is out!

Thanks for dropping in this evening, and happy dining.

Andrew

Basil: The King of Herbs!

I planted some basil seeds this spring in a large terracotta pot near the kitchen, and for days I've been going out with a magnifying glass to check on the progress. For twelve long days I've been fretting about what I'd done wrong: The seeds are too deep; the seeds are too shallow; the soil's too wet; the soil's too dry. Maybe it's the wrong kind of soil to begin with. Why didn't I take out farm insurance?

But this morning there they were - tiny little green shoots poking up through the soil. And in about three or four weeks from now we should have nice plump basil leaves whenever we need them. We use this spice constantly around here. Of course you can buy it all year round in most supermarkets - three or four sprigs for about four or five dollars.

The problem with that is that once cut from the plant, the stems and leaves go bad really fast and you find yourself running back and forth to the market two or three times a week just for basil. So having a nice healthy plant on hand where you can snatch as many leaves as needed, one recipe at a time, will be a big time and money saver around here.

The origin of the word basil, both from the Greek and Latin roots, relates to royalty, and therefore a herb fit for kings. And while it's from the mint family, it has a mildly-spicy peppery flavor. For cooking, like the Italians we put it into all types of pasta sauces (tomato, cream, or olive oil); in marinades for fish and chicken; and in soups of every known variety. Even in the slow cooker with a pot roast and vegetables, we drop it in at the last minute to give it an extra kick. And who doesn't know that basil is the main ingredient in pesto sauce?

As a garnish, we shred it with kitchen scissors and sprinkle it on top of pasta sauces, on baked potatoes, mashed potatoes, and rice dishes. We even scramble it into eggs, and it's great inside a grilled cheese sandwich.

My rich employer, who wants to live forever of course, is well aware of basil's health benefits and the internet is full of information on the anti-oxidant effects and cardiovascular benefits.

But it's the flavor of  fresh basil that's made it the king of herbs - and it's been with us in India and Asia for over 5,000 years that we know of.

So am I happy to have fresh basil on hand? You bet! (The only thing I have to worry about now is a devastating drought - like when I forget to water.)

Anyhow, thanks for stopping by this evening,
Andrew

PS: Dried basil in a spice jar is a poor substitute. Not only are the health benefits of fresh herbs gone, but it tastes pretty much like hay.

        

Holiday Treats: Blood Sausage!

Throughout Europe, Asia, and Central and South America blood sausages, also known as blood pudding or black pudding, are part of the everyday staple diet. But not so here in America.

Depending on the particular culture the ingredients begin with raw blood from farm animals or wild game and fowl, and will include such fillers as onions, rice, buckwheat, rye flour, barley, oatmeal, even potatoes to absorb the liquid - plus a wide range of spices. During the holidays special ingredients such as apples, nuts, raisins, and cream can be added to make it an extra-special treat. It can be served like a pudding in neat little rounds or squares, or squeezed into a sausage casing.

My rich employers like to try exotic fare and prefer costly artisan sausages of course - their favorite recipe being venison blood, wild rice, pinion nuts and French cognac within the sausage, and a wild-mushroom sauce on top.

For some reason however, blood sausage never really made it big in the United States. I'm not sure why that is, but I suspect it has something to do with the Puritans who introduced many elements that underlie the American culture. Perhaps they had an abhorrence to pagan blood sacrifices. Who knows?

Having said that, you can find it in many ethnic neighborhoods across America. Or you can get on Google and ask "where to buy blood sausage" in your city. Some of these specialty shops, if paid well enough, will make your recipe to order. Which is precisely what I resort to since I'm not about to make it myself.

It's not really hard to prepare, but it's time consuming and will cost you a fortune. It requires a full-service butcher shop (very rare in America) that offers up every part of the animal from brains and stomachs to tongue and blood - and you might pay a hundred bucks for a gallon of fresh blood. If you're adventurous and dedicated to your job as butler you might find a local slaughter house that would let you fill up a gallon of fresh blood yourself - which I'm not about to do. I'd rather find a new job in a house full of Puritans.

But if you're looking for something unique and exotic to serve for the holidays you might give a thought to blood puddings - served in neat little rounds or squares, or squeezed inside a sausage casing - and they can be bland, spicy, or sweet, depending on your event and palate. Indeed, if some of your family members or friends have any noticeable vampire tendencies, whether overt or latent, this might be just the thing.

Best wishes during your holiday preparations,

Andrew

Healthy Hors D'oeuvres for the Rich!

Okay, I just got busted again for alcohol - not by the cops but by my dear doctor in the annual physical. "Once again your B12's are a bit scanty" she accused. Apparently alcohol blows away your B vitamins and I had been dreading her scowl all day. It's really hard to lie your way out of lab results.

So what to do? An internet search for natural ways to pump up the 12's yielded some interesting news. It seems that lots of the hors d'oeuvres rich people have at cocktail parties are loaded with B12's. I don't know if this is merely a coincidence or a strategic move on their part to counteract all the alcohol they consume.

But apparently Liver Pates from mammals or fowl and Caviar from expensive Beluga or inexpensive Lump Fish are all loaded with B12's - yay! During her Thanksgiving visit Miss Helen also reminded me that Champagne is full of antioxidants and if mixed with orange juice (Mimosas) or peach juice (Bellini's) then you have some Vitamin C and Potassium mixed in to boot. Double yay!

So for the immediate future I'm going to copy the diets of the rich to see if the B12's come up. A simple and elegant diet of liver pate, caviar, and Champagne. How could you go wrong? Which of course doesn't exclude other left-over hors d'oeuvres like crab-stuffed celery stalks and salmon on toast - all of which have a special place in my heart and their own nutritional values, right?

We'll see. I suppose I could eliminate alcohol, since that seems to be the main culprit. But that's not really dealing with reality, is it? So I'll give this replacement therapy a try and see what happens.

Thanks for dropping in this evening,

Andrew

Expensive Cheese for the Rich!

You know, I've never been able to understand why the production of fine cheese has never reached American shores.

Charles de Gaulle, President of France during the 1960's, once humorously noted "How can you govern a country that has 250 kinds of cheese?" And the British Cheese Board makes the claim there are over 700 kinds of cheese within the British Isles.

But in the United States we produce only three cheeses to speak of - Cheddar, Swiss and Monterrey Jack. How did that happen? Perhaps it has something to do with the rugged pioneer spirit, or maybe we're so rich and lazy that it's easier to import all the better, wicked cheeses from Europe.

And import we do. You'll see hundreds of varieties in any upscale market, from all over the world. The cost of importing, however, jacks the price so high that only the rich can afford them. A small wedge of French Brie or a nice Wensleydale from Britain will cost you fifteen bucks. The whole wheel could cost a couple hundred bucks or more. In all the finest homes you'll see these imported offerings laid out on a sterling silver platter along with grapes, nuts and expensive deli crackers.

But wait. This is a total turnaround in the great scheme of things. In the Middle Ages cheese was only for poor people, and not considered appropriate for a nobleman's table. In fact, the worst insult you could be called during those days was a "Cheese Eater" meaning you couldn't afford meats or game, and the only source of protein for you and your family was from cheese - old rotten fermenting milk, no longer suitable for drinking.

So in modern times we have a total reversal in the diets of the rich and poor. The rich are eating expensive cheeses now, and the poor or eating cheap meats and chicken at fast food places all over the place. Just one of those strange things in the history of mankind, with little rhyme or reason.

Thanks for stopping by tonight,

Andrew

A Father's Day Menu to Remember!

I didn't want to let the day go by without saying Happy Father's Day! Just got an email from my friend Greg down in Texas about their family gathering tomorrow, and wanted to share his Father's Day menu with you. It sounds absolutely awesome!   

Here's what he told me, word for word:

"I've just finished two hours of preparing a brisket and pork butt for the smokers tomorrow - for fathers day dinner Sunday.

I made dry rubs for each, from scratch of course. Brushed each hunk of meat with yellow mustard and coated with their respective rubs. Massaging the pork rub into the meat, which feels mushy and weird, and just  shaking the brisket rub over the meat until it is totally covered with a very thick crusty layer on top of the mustard. Each then wrapped tight in Saran wrap and foil and placed back into the fridge for an overnight rendezvous.

All else is in place for tomorrow's grand smoke. Hickory for the brisket and a mix of pecan and apple woods for the pork. The pork will smoke in the vertical smoker above a water pan filled with apple cider, Mexican beer, water, yellow onion and a fresh jalapeño. And the brisket in the big smoker, plain ol' Texas style, just natural lump mesquite charcoal and hickory wood. 

When the smoking is under way I'll make my soon-to-be-patented chipotle-tomatillo salsa. Valerie, my sister, has desert covered with her amazing and sinful cast iron cobblers. One peach and one blueberry-- Peach and Blueberry pie filling topped with cinnamon, then yellow cake mix topped with brown sugar and sliced up sticks of butter covering the whole thing (in a cast iron skillet) A quick hot bake in the oven and voila! A thing of beauty. Add some homemade vanilla ice cream from our old big wooden-barrel old-fashion ice cream maker I found in our shop that we had when I was a kid -- and we've got a party!"

See what I mean?  Absolutely awesome! I think Greg and his sister need to start a web page, or a cooking school, don't you?

Happy Father's Day to all! 

Andrew

 

Cheap Caviar is Wonderful!

I've written more than once about Beluga Caviar - its rarity, its expense and how it's served in high society. But honestly, to taste the difference between eggs from a twenty-year-old sturgeon and one that's over a hundred-years-old takes a cultivated palate that few of us have, right?   

I would go so far as to say the only way drunken guests at a party can decipher if caviar is expensive or not is if they see caviar spoons laid out, which no hostess would do unless it was the real deal. Most of these rich people take only a small taste from the already-small caviar spoons - fearing the salt might give them a heart attack in their salt-free diets. (Just how embarrassing would that be to drop over dead at a cocktail party?)

For the rest of us, inexpensive caviar from Lump Fish, red or black, is available in any supermarket, usually next to the tuna and canned tamales. Maybe it costs eight-or-nine dollars for a two-ounce jar, but that's considerably less than $3,000 for a half-kilo, right? And the taste is not dissimilar to the expensive caviar from the Caspian Sea - just salty fish eggs, all said and done.

For two years I lived in Geneva, the French side of Switzerland, and a friend there would often make this wonderful very simple recipe for all his late night guests:

-Boil some fettuccine
-Stir in some sour cream
-Serve it with Lump Fish Caviar sprinkled over the top.

You won't believe how good this is, and you can chop some chives in there too if you wish, which adds color and an additional burst of flavor. But here's a tip: Don't stir the spaghetti after you sprinkle the caviar! If you do, the eggs will break and turn your beautiful dish black or gray - speaking from dumb-ass experience.


The bottom line is we don't have to be rich to enjoy the taste of caviar. I hope you'll give this fettuccine recipe a try, and let me know if you enjoy it. Thanks for stopping by,

Andrew

Beluga Caviar!

The Missus told me on Thursday morning that we'll be having twenty-five people for cocktails on Friday evening at 6:30. The menu she requested was simple enough, a list of imported cheeses, deli crackers, red and white grapes, but when she asked for a half-kilo of Beluga Caviar my heart skipped a beat. (Thank God for over-night air!)

I can't seem to get it through her head that Beluga is banned as an endangered species. Instead, most everyone nowadays buys the next most highly prized substitute, Osetra caviar - which is simply a different Sturgeon species from the same Caspian Sea. (But seemingly in denial, it seems that rich people still refer to Osetra as Beluga.)

Anyhow, the price I paid Thursday afternoon online was $3,230 for a half kilo - a little over a pound - plus overnight delivery! Holy cow!

The expense of both Beluga and Osetra is simply the rarity, of course. The female has to be about twenty to twenty-five years old before she produces quality eggs. The older the Sturgeon, the better the eggs. And they don't kill the fish, you know, just harvest the eggs and put her gently back into the sea. (I've heard rumor about a hundred-year-old Sturgeon in the Caspian who's eggs are harvested only every two years, and bring a price of about $25,000 for a half-kilo!)

We've all seen cheap lump fish caviar that caterers sprinkle onto hors d'oeuvres, usually crackers with cream cheese and diced egg. But the real thing, Beluga and Osetra, is taken alone with a tiny caviar spoon - ours are made of mother-of-pearl. For a hostess to lay out caviar spoons is about the ultimate in luxury delicacies, and you know you've landed in the right place for the evening!

However, I once knew of a hostess in Manhattan (a truly kind, generous woman) who always wanted to give her guests the very best. But she also didn't want to appear pretentious or make cause for gratitude. So in her house you would never see caviar spoons laid out, but she had her chef sprinkle Beluga Caviar on top of crackers with cream cheese, as if it were nothing!

Can you imagine? Now that has to be the ultimate definition of class!

Hope this was interesting and fun, and thanks for stopping by.

Andrew