…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
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…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’ 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’ KitchenHow you doin’? El Cholo Spanish Cafe is a Los Angeles restaurant mainstay serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. It celebrated its 100th anniversary last year (2023). In 1923, Alejandro and Rosa Borquez opened the Sonora Cafe at Santa Barbara Avenue and Moneta Avenue in Exposition Park, near where the Coliseum now stands. In 1925, a guest came into the restaurant and drew a caricature that he called an 'El cholo’–referring to "field hands" of the Spanish settlers. Alejandro liked the image so much he changed the name of his restaurant to "El Cholo" with the drawing becoming its mascot. Alejandro and Rosa's daughter Aurelia, and her husband George Salisbury, later opened a second location on Western Avenue (our family favorite). When it opened, the restaurant advertised that it specialized in "Spanish food", which was a euphemism for Mexican food at the time. El Cholo is considered a forerunner of other Mexican restaurants. Carmen Rocha, a waitress at El Cholo, is credited with introducing nachos to Los Angeles in 1959. The dish—made of layered crispy tortilla chips, melted cheddar cheese, and slices of jalapeño peppers—was a recipe learned from her family in San Antonio, Texas. The Borquez family has roots in the northwestern Mexican state of Sonora, and the food offered at the restaurant—enchiladas, tamales, albondigas, chile rellenos, refried beans—reflects the regional cuisine. The restaurant is also known for its seasonal green corn tamales (so good!). There’s something so comforting about El Cholo enchiladas—when a dish of chicken-filled tortillas all snuggled up in a deep baking tray, can it really be anything but? It is as comforting as an American cheese grilled sandwich. I love this particular enchilada recipe because its simplicity makes it all the homier… just corn tortillas, shredded roasted chicken, jack cheese and a store-bought canned or homemade red sauce. Before dredging the tortillas in the sauce, I lightly fry them in oil for a few minutes or so to prevent them from becoming soggy. After draining them we then fill them up with the chicken and cheese, do a little tuckin’ and rollin’ and slide the assembled enchiladas into the oven. I love how the sauce bakes into the tortillas and caramelizes slightly, so you get plenty of roasted goodness in each bite, without having to swim through a pool of sauce to find the chicken enchiladas. For garnishes, I like tangy crema, chunky diced avocado, grassy cilantro and freshly chopped pico de gallo to add some brightness and creamy textures to the enchiladas. For my taste, I also add a squeeze of lime juice and a shake or two of Cholula Hot Sauce. My chicken enchiladas make for a simple but satisfying weeknight meal. Prep time: 30 minutes Fry time: 15 minutes Bake time: 25 minutes Yield: 12 enchiladas / 6 servings Ingredients 2 cups enchilada sauce, divided (store bought sauce—I prefer Las Palmas Red Enchilada Sauce or made from the red sauce recipe below) 4 cups leftover shredded roasted or rotisserie chicken 2 cups shredded jack cheese, divided 12 6-inch corn tortillas Cooking spray for the roasting pan 1 cup diced avocado, for garnish 1/2 cup fresh cilantro leaves, for garnish 1/2 cup crema, for garnish Pico de gallo, for serving Hot sauce, for serving Directions
Homemade Red Enchilada Sauce Prep time: 40 minutes Cook time: 30 minutes Yield: 4 cups+ Ingredients 2 ounces dried guajillo chiles (8 to 10 peppers) 1-1/2 dried ancho chiles (4 to 5 peppers) 4 cups hot water 1/2 tablespoon vegetable oil (I like grapeseed or peanut oil) 1/2 cup sliced white onion 3 medium peeled garlic cloves 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon dried oregano 1 teaspoon kosher salt 1 tablespoon unsweetened cocoa powder 1 tablespoon granulated sugar 2 tablespoons apple cider vinegar Directions
Chefs Secrets: While you go wild for my homemade red sauce that’s good on most south-of-border foods, I find Las Palmas Red and Green Sauces are spot on and save about an hour of prep time. Quip of the Day: Q. Did you hear they put a taqueria on the moon? A. Great food, but terrible atmosphere. ------------------------------------------- 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 #ChickenEnchiladas #ElCholoRestaurant #LasPalmas #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 … from the Perspectives’ KitchenHow you doin’? Potatoes are one of the most versatile and inexpensive vegetables. They can be baked, boiled, oven roasted or made au gratin or scalloped style. At Fanny’s Fish Market (one of my own restaurants) I was partial to Scalloped Potatoes. In traditional recipes, scalloped potatoes are made with Cheddar cheese, milk and a sprinkle of flour. They bake up super cheesy and comforting and I love them, but spring calls for something lighter. So here I’ve layered thin slices of potato with nutty-sweet Gruyère cheese (which is lighter than Cheddar), warm cream and mild springtime leeks that have been sautéed and softened in butter. The potatoes bake up golden brown, and they have a wonderful texture—crispy and creamy at the same time, with a perfectly al dente bite—not the least bit soggy or pasty.) The leeks are so unbelievably tender, they seem to melt into the potato. I like to scatter some bright green chives over the top of the casserole as it comes out of the oven, and I love how their delicate onion flavor balances the dish—it’s rich, savory, cheesy, and light in all the right proportions. In short, it tastes just like early spring. I used this as a great side for grilled or baked fish; the fresh cream and mild onions are the ideal foil for a piece of mild, grilled white fish. It is also great with a grilled steak of any cut and can easily be used as a side dish at brunch. Prep time: 20 minutes Bake time: 90 minutes Yield: 8 servings Ingredients 2 tablespoons unsalted butter, plus more for prepping the pan 3 cups chopped leeks (white and pale green parts only), soaked, rinsed and drained well 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 pounds baking potatoes, peeled and thinly sliced (I prefer Russets) 2 tablespoons chopped fresh chives, plus more for garnish 2 cups shredded Gruyère cheese 3 cups heavy whipping cream 1 teaspoon ground nutmeg Directions
ChefSecrets: You can change this recipe up a bit by substituting cauliflower florets for potatoes—Gruyère Scalloped Cauliflower with Spring Leeks. Yum! Quip of the Day: Q. What do you call a cauliflower growing at the edge of a garden? A. A border cauli! ------------------------------------------- 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. #SideDish #ScallopedPotatoes #GruyereCheese #SpringLeeks #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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