…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’ KitchenHow you doin’? Are you looking for a quick, budget-friendly dinner that will appeal to everyone in the family? Well, here it is! Whether you’re planning to curl up with a binge-worthy TV series or watch a movie with the kids, nachos are definitely in the best in show category for rib-sticking dinners in front of the TV. In fact, they’re even great for getting family and friends together around the dinner table. And what’s not to like about a one-skillet meal on a busy weeknight? Not a lot of dishes to wash… yay! Just like the crazy number of nacho choices you can find at Nacho Daddy's, my Nacho Daddy’s Style Skillet Nachos recipe is for topping lovers. Rather than balancing the cooked ingredients on top of the chips, we leave the toppings in the skillet, sliding them under the broiler for just a few minutes to melt the cheese. That way, the ingredients stay warm and juicy in the pan like Mexican fondue. Most importantly, the tortilla chips stay nice, crisp and safe in a bowl where they won’t get all sogged out! Prep time: 15 minutes Cook time: 20 minutes Yield: 4 to 6 servings Ingredients 1/2 cup chopped white onion 1 seeded and seamed finely diced jalapeño 1 chopped medium green pepper 1 pound 85% lean / 15% fat ground beef 1 cup salsa, store bought 1 cup defrosted frozen corn 1 cup canned black beans 3/4 cup shredded sharp Cheddar cheese 1/4 cup sour cream 2 sliced and diced avocados 3 green onions tops and bottoms 1 bag tortilla chips Directions
ChefSecret: You can substitute ground turkey or pork for the ground beef. Serve with a bottle Cholula brand hot sauce; add a shake or two to taste. Quip of the Day: My friends and family know that I like my jokes and puns the way I like my nachos—they must be very cheesy. ------------------------------------------- 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. #Appetizers #Nachos #NachoDaddysSkilletNachos #NachoDaddys #Snacks #MexicanAppetizer #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? When I can “afford” to splurge the calories, my diet can tolerate a scoop of ice cream, a piece of pie, a double baked potato and Fettuccine Alfredo… not all at once! Fettuccine Alfredo is a comfort food in the same category as meat loaf and apple pie only with an Italian accent. Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a quick rundown of fettuccine Alfredo’s history and sauce variations. The original dish was an extra-buttery version of an Italian standard, fettuccine al burro—fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends. Soon, fettuccine Alfredo was popular — but in a new, American guise. According to The Italian-American Cookbook by John and Galina Mariani, since American butter and Parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian American classic. Although popular in the United States, it was never popularized in Italy. Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using prefab sauces, too. Noodles tossed with this convenience product can’t compare to my recipe for fresh Fettuccine Alfredo made with real Parmigiano-Reggiano, unsalted butter and fresh cream. You can make my gourmet version with cream in just 30 minutes. It is absolutely divine and worthy of 5-stars and the occasional calorie splurge. I always get rave reviews when I make this dish. I must warn you; this recipe is not for the health-conscious! Prep time: 15 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients 24 ounces dry fettuccine pasta 1 cup unsalted butter 12 ounces heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black or to taste 1 teaspoon garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmigiano-Reggiano cheese (use the real stuff) Directions
ChefSecret: I like to add a cup of frozen peas to add a little color to this dish. Quip of the Day: A man goes into an Italian restaurant. He takes a seat at a booth and opens a menu to find out that none of the foods have prices next to them. He asks the waiter, "How much is the Fettuccini Alfredo?" The waiter says, "A penny." The man exclaims, "A penny?? How much for a steak?" The waiter says, "A nickel" The man is astonished, "Are you serious?? Where's the man that owns this place? I'd like to shake his hand!" The waiter answers, "He's upstairs with my wife." Confused, the man asks, "What's he doing upstairs with your wife?" “The same thing I’m doing down here with his restaurant.” ------------------------------------------- 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 #FettuccineAlfredo #RomanoCheese #ParmigianoReggiano #Cream #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? I don’t know about you, but I like my French Toast to be creamy and custard like. I use a lot more egg and cream than most recipes call for. You can finish-cook it two ways—in a fry pan or in a large rectangular baking dish that finishes more like bread pudding than traditional French toast. With my recipe you can either use fresh or stale bread. There are so many great uses for stale bread. Panzanella, the rustic Italian bread salad, is a versatile way to use it up. Another great use for stale bread is to make it the base of a savory or a sweet breakfast casserole bread pudding. The stale bread works well in these recipes because the moisture in the wet ingredients rehydrates the stale bread. The quickest way you can make French toast is to dip the bread in an enriched egg and cream mixture and fried in a fry pan in butter. It is as delicious as any breakfast or brunch can be and it is an excellent vehicle for carrying maple syrup, cinnamon and sugar, berry compote and/or whipped cream. Some people suggest you should use dry or toasted bread for making French toast. The question is, though, does toasting really make a big difference and is that difference better? I‘ve pan-fried them both ways in butter. I saw no difference in texture. The extra step seemed unnecessary. Prep time: 10 minutes Cook time: 10 minutes Yield: 2-4 servings, depending on serving size Ingredients 5 large eggs 1/4 cup heavy cream 1 teaspoon baking powder 2 tablespoons confectioners’ sugar, plus 1 tablespoon for garnish 2 teaspoons pure vanilla extract 1/2 teaspoon almond or orange extract 2 teaspoons ground cinnamon 4 thick cut slices Texas toast loaf bread, cut in half 2 ounces of unsalted butter Confectioners’ sugar for garnish 3 ounces of warm real maple syrup Directions
ChefSecret: If you like your French toast with a little crunch, sprinkle the tops with some Frosted Flakes before cooking. Quip of the Day: Brexit fallout: My French Toast has just surrendered to my English Muffins. Germany is sending in the Luft-waffle... these events could engulf the entire continental breakfast and my Irish coffee is drunk once again. ------------------------------------------- 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 #CustardyFrenchToast #FrenchToast #Breakfast #Brunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 … from the Perspectives’ Kitchen How you doin’? These simple pork chops are cooked to perfection in a cast iron or heavy bottom pan. Make sure you get the best quality pork chops. You will only need a handful of simple ingredients to create restaurant-quality pork chops. With the skyrocketing cost of beef, seafood and chicken, I still find pork to be the best bargain protein. Prep time: 5 minutes Cook time: 10 to 15 minutes Stand Time: 3-5 minutes Yield: 4 servings Ingredients 4 bone-in pork chops (1-1/2-inch thick / 6 to 8 ounces each) 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 tablespoons vegetable oil 1 tablespoon unsalted butter 2 thinly cloves garlic, sliced 4 sprigs fresh rosemary, 1 tablespoon plus chopped fresh rosemary for garnish Directions
ChefSecret: For most pork chop preparations, look for bone-in pork chops about 1.5-inches thick. The bone actually slows the cooking time and adds flavor. We're not talking long, just a few minutes. But even a few minutes can spell the difference between moist, tender pork chops with tasty sear marks and dry, tight-textured chops. Look for center-cut loin chops with a T-shaped bone; the loin is on one side of the bone, the tenderloin on the other. Quip of the Day: As a butcher is shooing away a dog from his shop, he sees a $25 bill and a note in his mouth, reading: “10 pork chops, please.” Amazed, he takes the money, puts a bag of pork chops in the dog’s mouth, and quickly closes the shop. He follows the dog and watches him wait for a green light, look both ways, and trot across the road to a bus stop. The dog checks the timetable and sits on the bench. When a bus arrives, he walks around to the front and looks at the number, then boards the bus. The butcher follows, dumbstruck. As the bus travels out into the suburbs, the dog takes in the scenery. After a while he stands on his back paws to push the “stop” bell, then the butcher follows him off. The dog runs up to a house and drops his bag on the step. He goes back down the path, takes a big run, and throws himself -WHAP!- against the door. He does this again and again. No answer. So, he jumps on a wall, walks around the garden, beats his head against a window, jumps off, and waits at the front door. A big guy opens it and starts cursing and shouting at the dog. The butcher runs up and screams at the guy: “What in hell are you doing? This dog’s a genius!” The owner responds, “Genius, my ass… It’s the second time this week he’s forgotten his keys!” ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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 #BestPorkChops #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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