…from the Perspectives’ Happy Hour BarHow you doin’? Getting ready for June weddings? I don’t know about you, but I’d never been to an Elvis Wedding in Las Vegas… until two weeks ago. Yes, two of my coworkers were in Las Vegas for client corporate meetings and they decided to get hitched. They asked Joan and me to stand up for them, which we did. We started out at Graceland Wedding Chapel and waited for Elvis to finish up with a previous “ceremony.” When you see all the falderal it’s kind of hard to take it all seriously but we did. We were trying to be supportive (and we were) but I must admit when faux Elvis started to sing, Love Me Tender, I was laughing so hard I almost pee’d in my pants. After a fun afternoon like that, it was time for early cocktails. Taking a cue from the wedding ceremony, we needed what I call, The Honeymoon Cocktail… kind of similar to the over-popular Espresso Martini. My bourbon version is for Hound Dogs and exemplifies a rich, luxurious, super cocktail experience but with a lighter touch and is perfect for after an Elvis wedding. Prep time: 3 minutes Yield: 1 cocktail Ingredients 1 ounce Kentucky bourbon 3/4 ounce medium-dry sherry 3/4 ounce Licor 43 Grated coffee beans Directions 1. Combine the bourbon, sherry and Licor over ice in a mixing glass. 2. Stir thoroughly. 3. Strain into a chilled cocktail glass over one large ice cube. 4. Garnish with grated coffee beans. ChefSecret: The name of the modern-day liqueur—Licor 43—originates from its use of 43 different ingredients. While its recipe is a closely guarded secret by the Spanish Zamora family, it’s known to contain citrus and fruit juices and to be flavored with vanilla, among other aromatic herbs and spices. Quip of the Day: “Sleep late, have fun, get wild, drink whiskey, and drive fast on empty streets with nothing in mind but falling in love, getting married and not getting arrested on my wedding night.” …Ernest Hemmingway ------------------------------------------ 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 #HoneymoonCocktail #LasVegas #ElvisWedding #Bourbon #Sherry #CoffeeBeans #Licor43 #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? We had kind of a foodie block party last weekend where most of the people attending receive our Survival Guide. I was asked why I don’t do any recipes using Air Fryers. Here was my excuse—years back, as they were first coming on the market, we had several air fryers in our test kitchens. Some worked better than others, but honestly, I personally lost interest in them. They were just another kitchen appliance that took up counter space. We have professional restaurant convection ovens in the test kitchen that created pretty much the same recipes that we could make in a home air fryer. For this blog I decided to give it a second look at what was once a novelty. Fred van de Wiel, an inventor in the Netherlands, is credited with starting work on the modern-day air fryer in 2005 when he was looking for a healthier way to prepare leftovers or frozen French fries without drying them out. I read some sales data that claimed that the gadget is in nearly two-thirds of U.S. homes—a claim that I find hard to believe. Nevertheless, air fryers have forced manufacturers to play catch-up and introduce compatible food products to the marketplace. We have been using heat susceptors for half a century. Hot Pocket has been synonymous with the metallic crisping sleeve used to heat the cheese, meat and vegetable-filled turnover in a microwave. But the rapid growth in popularity of the air fryer has changed how many consumers warm the popular snack, leading brand owner Nestlé to ditch the sleeve altogether. These heat susceptors have all been used in microwave popcorn to get that burst of heat centered on the oil and popping corn in the bottom of the bag. Nestle claims that once you cook Hot Pockets in the air fryer, you’ll never go back. Some people claim it’s just much better and crispier. Some food processors see the future is all about the air fryer. Is it just a generational shift or is this just another kitchen appliance that will go the way of the dodo, nesting in the deep dark corner underneath the counter? The air fryer has rapidly become a force in the food industry, upending which products consumers buy and how they prepare them. Two years ago, it was claimed that the air fryer became the fourth most popular cooking device behind the stove top, microwave and oven, and that many more people have an air fryer today in their kitchen than a coffee maker—another claim that falls faint on my ears. Regardless of how I feel, Nestlé, Conagra Brands, Campbell Soup and Perdue Farms are developing an array of products just for an air fryer. An even larger number of products in stores now contain instructions on preparing them in an air fryer. In some packages, air fryer instructions are included along with microwave and/or oven instructions. Is the future of cooking going to be all about air fryer? I don’t think so. Home meal providers are still using the microwave with greater frequency, but the highest level of air fryer use is among teens and college kids. Many university students have the device in their dorm rooms (against cooking in dorm rooms policies) instead of a microwave. Most new products created for air fryers are sold in the frozen section of supermarkets. What can I cook from scratch that will give me a better product than any frozen boxed product? So, I borrowed a neighbor’s air fryer to do some testing. My chicken wing recipes cooked in a conventional oven are certainly as good as Buffalo Wild Wings. My home made pizzas can hardly be improved upon in an air fryer except warming up day old pizza. I decided to take some baby steps with Air Fryer Fish. I will get more adventuresome in future blogs. I love the classic beer-battered London-style Fish & Chips. For this blog I created a quick and easy way to make crispy fried fish and it turned out to be extra-crispy, flaky and oh so tender using with less oil and with less effort. A perfect quick and easy seafood dinner. My recipe works well with any firm, mild white fish. Haddock, pollock, cod, halibut, flounder, whiting, walleye–you get the idea. Cod is usually on the thicker side, so if you’re using a thinner fish like whiting or cooking flounder, just adjust the cook time. You'll know the fish is done when it can be flaked with a fork. Plan your meal so you can cook in batches to avoid overcrowding the air fryer. Overcrowding will create steam, and steam is the enemy of perfectly crispy fish. To make sure the breading sticks to the fish when you bite into it, pop the breaded pieces into the refrigerator for 10 minutes on a parchment-lined sheet tray before frying. Once the fish is chilled, if you see any spots that look wet or soaked through, sprinkle a pinch of panko on the wet spot and pat gently before frying. Most air fryers have a nonstick coating on the basket, but if you want to be extra careful, try lining the basket with air-fryer-friendly parchment paper. While Old Bay is certainly the gold standard when it comes to seafood seasoning, there's plenty of room to get creative here. Try your favorite blend of Cajun seasoning, a spicy jerk seasoning blend, or even za'atar. I love to serve this fish with a good tartar or cocktail sauce. French fries are traditional, but you can't go wrong with old southern hush puppies, vinegar coleslaw, Greek lemon potatoes, or any of the traditional side dishes for fish. Alternatively, use this fish in our fish tacos or fish taco bowls to give some added crunch. For a low carb, keto-friendly version, sub in almond flour for the AP flour and crushed pork rinds for the panko. The pork rinds will break down with a few pulses in a food processor; be sure not to grind them into a powder. If you’re looking for a gluten-free version, go for almond flour and crushed corn flakes. If there are any leftovers, they can be refrigerated in an airtight container for up to 3 days and reheated in the air fryer. Prep time: 10 minutes Cook time: 10 to 12 minutes a batch Yield: 2 servings Ingredients 1 pound cod, cut into 4 even strips 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 1 large egg, beaten 1 cup panko breadcrumbs 1-1/2 teaspoons Old Bay seasoning 4 lemon wedges for serving 1/4 cup tartar sauce or the sauce of our choice, for serving Directions
ChefSecret: Don’t forget to have a bottle of Malt Vinegar on hand for truly authentic London-style fish & chips. Quip of the Day: Did you hear what they named the newest fish & chip shop in town? The New Cod on The Block! ------------------------------------------- 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 #Fish&Chips #AirFryer #Cod #Haddock #Perch #TartarSauce #CocktailSauce #MaltVinegar #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …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 …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 |
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