…from the Perspectives’ KitchenHow you doin’? The cost of protein in the supermarket is up somewhere between 17% and 23% and while beef continues to rise you can still find some bargain prices for whole chickens or chicken parts on sale. I’m still not ready to start eating insects like the elitists are suggesting because they think it’s a good source of protein (for us common folks) and good for old planet earth. I love this chicken recipe… it is simple, satisfying and an inexpensive entree that uses every bit of a whole chicken including the bones. The meat is seared to a deep golden-brown, then roasted until it’s incredibly juicy and tender, while the skeletal bones are simmered in a rich broth of wine, butter, tomato paste, aromatics and bright Meyer lemon juice to create a light, flavorful slightly sweet and acidic sauce. It’s a delicious blend of elegance and comfort—just the perfect entrée for a special romantic meal with your partner or a wonderful dinner for the whole family. If you have a large family, make this recipe x2. Prep time: 30 minutes Cook time: 40 to 45 minutes Yield: 6 to 8 servings Ingredients 1 whole medium (3 to 4 pound) chicken 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 tablespoons extra virgin olive oil, divided 1/4 cup unsalted butter, room temperature 2 shallots, thinly sliced 4 garlic cloves, smashed 3 bay leaves 5 sprigs fresh thyme, bound with twine 1/2 cup dry red wine 1/4 cup all-purpose flour 3 tablespoons tomato paste (I use Cento tomato paste that comes in a tube) 1/4 cup freshly squeezed Meyer lemon juice 1/4 cup minced chives Directions
ChefSecret: This can be a banquet entrée recipe; you can double, triple or quadruple the recipe (or even more) and it will cook up with the same excellent flavor and texture. Don’t cheat, you’ve got to use Meyer lemon. Quip of the Day: Q. How does a rooster make sure he is on time to crow every morning? A. He uses an alarm cluck! Okay that’s a bit corny—try this one for a laugh: Q. What do you call a hen who haunts a chicken farm? A. A poultry-geist! ------------------------------------------ Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #Dinner #Chicken #PanRoastedChicken #MeyerLemonJus #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ Happy Hour BarHow you doin’? I was looking for a special cocktail for Mother’s Day and found the best one from my Customs House cocktail library. My Pomegranate Spritz is an excellent holiday and Mother’s Day libation. Perfect for parties and family brunches and dinners. It’s fruity, slightly sweet, and very refreshing. A great way to spruce up Prosecco.
Pomegranate may sound like a tart fruit with strong flavors, but it really depends on the type of pomegranate you get. Fortunately, the ones I got were sweet and delicious. This is such an easy recipe to bring together and it comes out so vibrant and gorgeous. Just mix the pomegranate, vodka, and sparkling wine in a glass with ice and enjoy! Your mom will love it! Pictured: middle: Ed's Mom, Claire; right: Joan's Mom, Rita Yield: About 6-8 servings Ingredients 1 cup vodka 3/4 cup fresh orange juice 1/2 cup Pomegranate-Thyme syrup (recipe below) 1 750-ml bottle Prosecco, cava, or other dry sparkling wine, chilled Garnish with pomegranate seeds, thyme sprigs, and orange twists, for serving Directions
ChefSecret: It is so easy to make Pomegranate-Thyme Syrup:
Quip of the Day: Q. What did the baby sloth say to his mom on Mother’s Day? A. “Thanks for always hanging in there for me!” ------------------------------------------ Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #PomegranateThymeSpritz #MothersDay #Mom #Vodka #Pomegranate #Thyme #Prosecco #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? This was a recipe from our Palm Grill Restaurant brunch, in Burlingame, California. We called it Mom’s Old Fashioned Griddlecakes. I don’t know whose mom it was, but it wasn’t mine—but it sounded pretty good, didn’t it? Perfect griddlecakes are not hard to make at all. My griddlecake recipe produces thick, fluffy and delicious stacks with just a few ingredients that are probably already in your pantry and refrigerator. It is so much better and less expensive than the supermarket branded boxed stuff. This recipe lends itself to additional inclusions like blueberries, bananas, or even chocolate chips. You can ever make an Elvis Presley Griddlecake—a stack of chocolate griddlecakes with a peanut butter smear topped, layered with sliced bananas, with fluffy marshmallow mounded on the top. One more thing, do not contaminate great griddlecakes with crappy breakfast syrup. This recipe demands Real Maple Syrup. Anything other than real maple is a waste of time and effort. So, move over “Auntie J” and make room for “Old Mom” and her griddlecakes. Making Mom happy this Mother’s Day starts with breakfast. These Old-Fashioned Griddlecakes will do nicely! Now, go put on your apron! Prep time: 5 minutes Cook time: 15 minutes Yield: 8 servings: Ingredients 1-1/2 cups all-purpose flour 3 teaspoons baking powder 3 tablespoons granulated sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1-1/4 cups milk, room temperature 1 teaspoon pure vanilla extract 3 tablespoons unsalted butter, melted 1 large egg, room temperature 1 tablespoon unsalted butter (topper per person) 2 ounces warm Real Maple Syrup (topper per person) Directions
ChefSecret: Double sift the dry ingredients for fluffier griddlecakes. Allow the egg and milk to come to room temperature. If the batter is a bit too thick, add a little more milk, 1 tablespoon at a time. Quip of the Day: Q. Why do comedians never tell pancake jokes? A. Because they always fall flat! ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Breakfast #Brunch #Griddlecakes #MothersDay #RealMapleSyrup #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? I’m doing great—super charged, thank you! Saturday night I had the pleasure to appear with Justin Willman on his Magic for Humans Tour in the Summit Room at Venetian Hotel in Las Vegas. It was a fun-packed couple of hours for sure.
Justin and I have at least two things in common—we both love magic, and we both have a love for great tasting food. Watching close-up magic is kind of like watching a star chef create wonderful tasting food. So, for today’s blog I am sharing the stage with Master Magician Justin Willman and Master Chef Joël Robuchon. Chef Robuchon created Molten Lava Cakes when he owned Jamin, his first restaurant in France, for a magical Valrhona Chocolate Company dinner. Chef Joël is a master of complex textures and flavors and was really at his best with this recipe. One might suggest it was “magical.” When prepared in the traditional manner, this is basically an under-baked chocolate cake so that the batter in the center remains soft and molten. It can be somewhat temperamental if the oven temperature is a little off or if it is baked a little too long. My recipe is perfect every time and never disappoints. If you follow the recipe, you’ll have an orgasmic molten lava-like effect when you cut into the cake. If you have the opportunity to catch one of Justin’s shows on the road or make Chef Joël’s Molten Lava Cake dessert—please do so—both will be magical experiences. Prep time: 10 minutes Bake time: 15 minutes Cool time: 5 to 7 minutes Yield: 4 servings Ingredients 6-1/2 ounces finely chopped semisweet chocolate (I prefer Guittard Chocolate) 4 ounces unsalted butter, cut into 8 pieces (plus more for preparing ramekins) 3 large room temperature eggs 1/3 cup granulated sugar 2 tablespoons all-purpose flour (plus more for preparing the ramekins) 4 teaspoons unsweetened cocoa powder (I prefer Guittard Cocoa Powder) 1/4 teaspoon kosher salt Directions
Quip of the Day: May your day be as sweet as chocolate melting lovingly on your tongue. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Baking #Dessert #ChocolateMoltenLavaCake #JustinWillman #Magic #JoelRobuchon #Guittard #Venetian #MagicForHumans #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Happy Hour BarHow you doin’? The New York Sour is a well-known variation on a whiskey sour that floats a layer of red wine on top. It’s thought to have been invented by a bartender in the 1880’s in Chicago, earning the name The Continental Sour. It was later picked up and made popular by a bartender in New York City, hence its modern name. The first print mention of the drink with the name “New York Sour” was in the 1934 book, Mr. Boston’s Bartender Guide. The whiskey sour is a classic cocktail that’s on the list of International Bartender Association’s IBA official cocktails. Add a layer of wine and you’ve got this classic red wine cocktail! Though it looks showy, the New York Sour is actually very easy to make! You just need to know a little trick about making that beautiful red wine layer Ingredients Ice 2 ounces bourbon whiskey 1 ounce lemon juice (freshly squeezed is best) 3/4 to 1 ounce simple syrup or real maple syrup 1 ounce red wine (use a dry red wine like Malbec, Pinot Noir, Grenache or Rioja Tempranillo) 1 large egg white (optional) (The classic whiskey sour is sometimes served with an egg white foam topping. We usually leave it off our New York Sour, but it can add another beautiful layer and creamy body to the drink.) 1 lemon sliced peel for garnish Directions
ChefSecret: You can also add a classic egg white foam to the New York Sour. Add the bourbon, lemon juice, syrup and egg white to a cocktail shaker and shake without ice for 15 seconds. Then add ice and shake again until very cold. Proceed to Step 2. The sweetener for a whiskey sour is traditionally simple syrup. But you can also use maple syrup in this New York Sour! Here’s why we love the maple variation: Maple syrup gives a nuanced sweetness. Simple syrup gives a drink a straightforward, piercing sweetness. In contrast, the sweetness with maple is more nuanced and adds complexity to the drink. It doesn’t taste like maple; it simply adds sweetness. Or try a Gold Rush! It’s like a whiskey sour but uses honey syrup instead of simple syrup as the sweetener. You can make a New York Sour with either rye or bourbon whiskey! I generally prefer the sweeter flavor of bourbon in cocktails to the spicy flavor of rye. In my classic whiskey sour, I typically use bourbon when I serve it (also called a Boston Sour). You can also make a whiskey sour with Irish whiskey (the Irish Sour) or Scotch (the Buchanan Sour). Quip of the Day: A Priest working in a remote parish in Greenland gets his yearly visit from his Bishop. The Bishop asks him, "How are you managing with the loneliness?" The Priest responds, " If it wasn't for my Rosary and my whiskey, I couldn't make it. Would you like a shot of whiskey?" The Bishop nods his head yes. The Priest yells out, "Hey Rosary, bring us two shots of whisky " ------------------------------------------ Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #NewYorkSourCocktail #Bourbon #IBACocktails #MrBoston #Rye #IrishWhiskey #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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