How you doin’? You never have to miss out on a happy hour during the pandemic as long as we’re around. We put our bartender skills to work every Friday afternoon.
 
If you’ve got copper mugs (or not), ginger beer and vodka, that’s all you need together with this recipe on how to make a classic Moscow Mule! If you don’t have the copper mugs, don’t let that stop you.

A Moscow Mule is bubbly, tangy, looks important and goes down easy—real easy. The Moscow Mule was first mixed in the 1940’s, but it’s been making a comeback at many bars and saloons. It’s got only 3 ingredients and takes 3 minutes to make: perfect for parties or a lazy evening on the patio.
 
The Moscow Mule was invented as a marketing scheme to sell more vodka, ginger beer and copper mugs. The glitterati in Hollywood fell in love with it, and there were lots of images at the time of celebs drinking mules from copper mugs. It caught on, and it’s still the traditional way to drink a Moscow Mule.
 
It’s actually part of a family of cocktails called a buck: a cocktail made with liquor, ginger ale or ginger beer and lime. So, it can also be called a vodka buck, if you like… or maybe a Bucking Mule!
 
Because a Moscow mule is all about the carbonation in the ginger beer, this drink is not mixed in a cocktail shaker. To preserve the carbonation, it’s simply mixed right in the mug and quickly served over ice.
 
Ingredients
1-1/2 ounces vodka
4 to 5 ounces ginger beer
1 or 2 lime wedges for the juice and garnish
 
Directions

1. Pour the vodka and ginger beer into a copper mug.
2. Add ice cubes.
3. Squeeze a couple of lime wedges and toss them in the mug.

It’s that simple! This makes it one of the easiest cocktail recipes you can make—perfect for a stay-at-home happy hour.

ChefSecret:  Moscow Mules are traditionally served in a copper cup or copped mug. But it doesn’t have to be served in copper. No way. Just remember, copper keeps the drink cool in a different way than glass. The copper immediately takes on the temperature of the drink and there’s something about taking a sip of the drink with a cool copper rim… it feels even colder!

Covid-19 Quip of the Day: “Nothing like relaxing on the couch after a long day of being tense on the couch.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #MoscowMule #Vodka #GingerBeer #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                 ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I must admit I love fried foods—all fried foods—do you? Since we are not going out to lunch these days, I haven’t had French fries in over nine months (full disclosure… I did stop at KFC for some extra crispy chicken twice). I am far beyond withdrawal, but I must confess I really miss my French fries. However, I’ve lost about 30-pounds without my daily potatoes so there’s a silver lining.
 
I want to share with you the best procedure for making French fries that we developed for TGI Friday’s back when everything in their kitchens was made from scratch. You might find this procedure a bit Baroque (long and complex), but the end results are definitely worth it.
 
Prep time:  1-1/2 hours active
Soak time:  24 to 48 hours soaking overnight
Final fry time:  4-1/2 minutes
Yield:  4 to 6 servings
 
Ingredients
3 pounds russet potatoes, peeled and cut into 1/4-by-1/4-inch fries kept refrigerated in cold, clean water overnight (about 5-6 potatoes, depending on size)
3 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon distilled white vinegar
3 quarts peanut oil for frying
1 to 2 tablespoons kosher salt
 
Directions

1. To make perfect homemade, fast-food-style French fries start by peeling cutting and soaking the raw fries in cold water to remove much of the surface of the starch. Continue to soak the potatoes in several turns of fresh cold water for at least 24-hours. From here, the perfect French fry procedure is straightforward, if not laborious.
2. After you have soaked the potatoes, you are going to par-fry the potatoes in peanut oil as follows:
3. Fill a large container with a gallon of cold water with the vinegar and granulated sugar.
4. Preheat a frying kettle or Dutch oven filled with peanut oil to 250⁰F.
5. Working quickly, remove the cut fries from the cold water, drain off as much water as you can without breaking the fries.
6. Par-fry the potatoes in batches the peanut oil for 2-1/2 minutes.
7. Remove the par-fried potatoes and immediately plunge them into the cold sugar water.
8. Drain the potatoes for 10 minutes and then refry them again and plunge them in sugar water as before.
9. Drain the twice par-fried potatoes and hold at room temperature until ready to fry them for the last time. (See ChefSecret for more options.)
10. For the final fry, preheat a kettle or Dutch oven of peanut oil to 390⁰ F. Working in three batches, add the fries to the peanut oil and cook until the fries are light golden in color, about 4 minutes. When you add the fries the temperature of the oil will get lower. Carefully, adjust the temperature as needed in order to maintain oil temperature between 350⁰ F and 375⁰ F. It’s better to keep the oil temperature be below 375⁰ F rather than higher.
11. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking.
12. Remove the fries from the oil into a metal bowl or sheet pan lined with paper towels.
13. Season with kosher salt and serve hot immediately.

ChefSecret:  Peanut oil is the perfect shortening for frying Perfect French Fries. After par frying, you can freeze the par-fried potatoes on a tray. After they are completely frozen, bag them up in a zip lock bag. You can then fry them from frozen whenever you’re ready from Step #10 forward.

Covid-19 Quip of the Day: “The best way to avoid touching your face is to have a glass of wine in each hand.”

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers? 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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Snack #Side #Treat #FrenchFries #PerfectFries #Russet #TGIF #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog.
 
What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great.
 
Prep time:  10 minutes
Yield:  16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad)
 
Ingredients
10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret)
5 tablespoons mayonnaise
1/2 tablespoon, Grey Poupon mustard
2 tablespoons diced celery
1/2 tablespoon diced red onion (1/8-inch)
1/2 tablespoon finely chopped scallions
1/4 teaspoon seeded red jalapeno, diced (1/16-inch)
1/4 teaspoon seeded green jalapeno, diced (1/16-inch)
1/4 teaspoon hot paprika
1 tablespoon fresh, finely-chopped cilantro leaves
1/4 teaspoon kosher salt
1/2 teaspoon sriracha chili sauce
 
Directions

1. Combine all the ingredients together in a small mixing bowl; lightly mix until thoroughly incorporated.
2. Transfer the shrimp salad into a small container, cover with food film and refrigerate until ready to use.

ChefSecret:  There are several options of shrimp that can be used. I prefer whole, chopped medium shrimp, but you can also use the little baby bay shrimp (aka “sea monkeys”). The shrimp can be frozen or fresh.
 
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!”
 
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #Entree #Side #Seafood #ShrimpSalad #Shrimp #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? If you’ve never heard of Pudding Cakes (or Magic Cakes), you’re likely not alone. Simply put, they’re part cake and part pudding. As if by magic, a pudding cake is made from one batter. The magic happens while it’s baking.
 
A cake pan is filled with the cake batter and then placed in a larger baking pan. The larger baking dish is then partially filled with hot water. The lower portion of the baking pan that is submerged in water becomes the pudding layer and the portion above the water line turns into cake. When you take a spoonful, it’s a wonderful combination of a light and airy cake with a creamy pudding slurry on the bottom. Pretty much the best of both worlds in one bite!
 
Pudding Cakes come in all flavors… lemon, orange, chocolate, etc. Even though they’re not the most beautiful or highly decorated cakes, they are always guaranteed to be showstoppers packed with flavor thrills. It's a no-risk big hit in every family. You can also add chocolate to either the slurry or the cake batter.  Always serve pudding cakes warm with whipped cream.
 
Prep time:  15 minutes
Bake time:  35 to 40 minutes
Yield:  8 to 12 servings
 
Ingredients
For the cake batter
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 cup whole milk
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup roasted and chopped pecans or walnuts
 
For the pudding slurry
1-3/4 cups packed brown sugar
1-1/2 cups water
3 tablespoons unsalted butter
1/2 cup roasted and chopped pecans or walnuts
 
Directions
To make the cake batter

1. Preheat oven to 350⁰F.
2. Butter the bottom of a 9-inch square baking dish.
3. In a large bowl, mix the flour, sugar, baking powder, salt and cinnamon.
4. Make a well in the center and pour in the milk and melted butter. Mix well and pour into prepared pan.

To make the pudding slurry

1. In a saucepan, combine brown sugar, water and butter. Bring the mixture to a boil and, using the back of a big spoon, carefully pour mixture over the batter in the pan.
2. Sprinkle the top of the slurry with pecans.
3. Put the pan of cake batter and slurry into a larger pan halfway filled with hot water.
4. Bake for 35 to 40 minutes or until a cake tester inserted into the center of the cake comes out clean.
5. Serve warm with whipped cream.

ChefSecret:  For our supermarket clients, this is a great product to add to a fresh-bakery program; it’s a great product to improve menu and ingredient optimization.
 
Covid-19 Quip of the Day:  “I’ve had a lot of things to think about over the last 9- or 10- months.  One is,” what was the best thing before sliced bread?
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Dessert #CinnamonPuddingCake #Pudding Cake #Pecans #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I love tamales! There are tamale-like dishes in countries all around the world, not just Mexico and Central and South America. What is always interesting are the different wrappers and fillings that are used from country to country—corn, potato, rice for filling and corn husks, banana and tea leaves for wrappers.
 
I attempted to make tamales on several occasions. It can be an all-day affair—one that I don’t engage in anymore. Once you get started you have to make at least a hundred of them to make it worthwhile.  But everyone in our test kitchen knows to bring in some of “mama’s” homemade tamales at Christmas time—that’s the price for a year-end bonus.

Last year, I discovered a novel way to make a limited number of not-so-traditional tamales at home anytime you want them—they are Mini-Tamale Pie Muffins. Inside each crispy cornmeal muffin is a chili of seasoned ground beef and corn and bean salsa.
 
My mini-tamale muffins are made with lean ground beef, corn and bean salsa and plenty of seasoning—you’ll think you’re on a Mexican beach vacation. These mini-muffins have all the tasty goodness of “real” Mexican food, but because the recipe is made from scratch, you won't have all of the added lard you might find in many traditional tamales, yet there is a flavor-thrill in every bite and they’re so much fun to eat.
 
Planning a party? If you have a large group of people to feed, you can't go wrong with this easy tamale muffin recipe. Plan on about two tamale muffins per person with side of roasted corn and salsa. Your guests are sure to love the loaded mini muffins and they might just come back for seconds.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  5 minutes
Yield:  4 servings
 
Ingredients
For the filling
8 foil muffin cup liners
Food release spray (Pam works well)
2 teaspoons olive oil
8 ounces ground beef (80/20)
2 to 3 teaspoons Ed’s Taco Seasoning (see recipe below)
3/4 cup tomato-chili salsa
1/4 cup corn (frozen or fresh)
2 tablespoons water
 
For the topping
1/2 cup cornmeal
1/4 cup all purpose-flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted
3/4 cup grated pepper jack cheese
 
Directions

1. Preheat oven to 375°F.
2. Set an oven rack in the middle of the oven.
3. Line 8 standard muffin cups with muffin cup liners.
4. Spray the liners with food release.

To make the filling

1. In a medium skillet heat olive oil over medium-high heat. Cook ground beef in the hot oil, stirring frequently, until no longer pink.
2. Stir in the taco seasoning, salsa, corn, and water.
3. Bring to a simmer and cook until slightly thickened. Evenly divide between prepared muffin cups.

To make the topping

1. In a medium bowl whisk together cornmeal, flour, sugar, mustard powder, baking powder and kosher salt.
2. Whisk in the egg, milk and butter.
3. Top the filling in the muffin cups with the batter and cheese.
4. Bake for 20 minutes or until set.
5. Let stand for 5 minutes before serving.

 
                                                        Ed’s Taco Seasoning
Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions

1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.

ChefSecret:  In a pinch, use Jiffy Corn Muffin Mix, add 2 tablespoons of extra butter and 3/4 cup of grated Pepper Jack Cheese.

Covid-19 Quip of the Day: “It may take a village to raise a child, but I swear it’s going to take a whole vineyard to home school one.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Side #Snack #CornMuffin #TamalePie #MiniMuffin #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021