How you doin’? This is an incredibly fun, easy, rich and satisfying ice cream dessert. All your friends and family will be screaming about this after dinner surprise. “I scream, you scream, we all scream for ice cream made with store-bought ice cream sandwiches and a jar of hot fudge sauce—well, maybe a few more ingredients that you may already have in your kitchen.

I used to love to munch on ice cream sandwiches and, to this day I can’t resist a bowl of ice cream. It’s gotten so bad that I can’t keep a container of Ben & Jerry’s in my freezer—B&J’s being my favorite ice cream. I know they’ve gotten a little commercial being owned by Unilever (a British multi-national company), but they have kept the quality up on all their legacy flavors. When our R&D team was in South Burlington, VT we all went to the factory.  While we missed the last tour, we did get a free triple scoop.   
 
Make this great dessert recipe a day or two before you need it and freeze it. No need to slack this out, it can be enjoyed immediately or devoured straight from the freezer if you really lack self-control! It's a perfect game-day dessert. 
 
Prep time: 30 minutes
Cook time: 2 minutes
Freeze time: 1 hour 30 minutes or overnight
 
Ingredients 
16 ounces hot fudge topping, (I used Mrs. Richardson’s Hot Fudge for this recipe)
1/4 cup whipping cream
3/4 cup peanut butter (smooth or chunky) (I prefer Skippy)
19 ice cream sandwiches (store bought)
12 ounces frozen whipped topping, thawed
4 ounces additional hot fudge for topping (optional)
1 cup chopped salted peanuts (I only use US-grown peanuts)
 
Directions

1. Pour the hot fudge and cream into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds to stir. Do not allow the mixture to boil or burn.
2. Stir the peanut butter into hot chocolate until smooth.
3. Allow the fudge and peanut butter to cool to room temperature.
4. Line the bottom of a deep 9 X 13-inch baking dish with a layer of food film and half the ice cream sandwiches.
5. Spread half the whipped topping over the sandwiches.
6. Spoon half the chocolate-peanut butter mixture over that.
7. Top with half the peanuts.
8. Repeat the layers.
9. Freeze until firm, at least 1-1/2 hours, but better overnight.
10. Cut into squares to serve.
11. Topp with a light drizzle of the additional hot fudge, if desired.

ChefSecret:  If you decide to use Hershey’s Hot Fudge, do not add the cream—use straight out of the container.

Quip of the Day:  A gorilla walks into a restaurant and sits down at a booth. A waitress comes over to take his order. He orders an ice cream sundae. The waitress goes back into the kitchen, gets an ice cream sundae and takes it to his table. The gorilla eats the whole sundae and then motions to the waitress for the check. The waitress comes over, gives him the bill and remarks “we don’t get a lot of gorillas coming in here”. The Gorilla replies “After charging $15 for an ice cream sundae, I’m not surprised.”
-------------------------------------------
Do you have a question or comment? Do you want to share a with our readers?  Send your favorite recipes, pictures or thoughts to [email protected]. 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.
 
#Dessert #HotFudgeIceCreamBar #HotFudge #IceCreamBars #Ben&Jerrys #MrsRichardsons #Peanuts #NPB #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? French onion soup is such a classic dish that most folks  tend to reserve it for restaurant outings—I do. It’s a must have at Hanks Fine Steaks and Martini’s at the Green Valley Casino in Henderson, Nevada. But if you think about it, this rich, savory soup made from buttery caramelized sweet onions, dry white wine, sherry and savory cooked beef broth is perfect for cozy winter nights. It is one of the ultimate comfort foods.
 
This is a one dish soup as the crusty French bread is built right in. Simply float a lightly toasted baguette slice over the soup, then top with nutty Gruyère cheese. To finish it off, place it under a broiler until the bread is golden brown and crispy, the cheese is melted and bubbly and beginning to brown. The soup essentially becomes a brothy dip for your cheese toast. I always make a little extra cheese toast for slurping up any remaining soup in the bottom of the bowl.
 
French onion soup’s depth of flavor lies in the caramelizing of the onions, which if done right, is a bit time consuming—45 minutes. Stir the onions occasionally to make the onions nice and golden. It’s really quite simple… it’s just a bit of stirring, simmering and ladling. Real basic stuff! I know you can do it. You’re not just sweating the onions; you are caramelizing them turning the sugars to a golden buttery brown.
 
French onion soup is a light lunch or dinner and great for a first course for entertaining. It’s the perfect starter for a Hank’s steak dinner. Plus, you can cook the soup ahead of time, and then slide everything under the broiler right before serving. That way the Gruyère is still bubbling when the bowls come to the table.
 
Prep time:  25 minutes
Cook time:  1 hour
Yield:  4 to 6 servings
 
Ingredients 
3 tablespoons unsalted butter
3 pounds large sweet yellow onions, peeled and thinly sliced
3/4 teaspoons kosher salt, divided, plus more to taste
6 cups beef stock (homemade or store bought)
1 cup dry white wine
2 teaspoons dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon freshly ground black pepper, plus more to taste
1 baguette, cut into 1/2-inch slices
1-1/2 cups grated Gruyère cheese
1 tablespoon chopped chives for garnish
 
Directions

1. In a heavy-bottomed Dutch oven, melt the butter over medium heat. Add the onions and 1/2 teaspoon salt, stir to combine, and cover. Cook until the onions are softened, 5 to 7 minutes.
2. Remove the lid and cook the onions, stirring occasionally, until golden brown and caramelized, 45 to 60 minutes. Yes, it takes that long to do it right. Reduce the heat if the onions are beginning to char.
3. In a medium size saucepan, warm the beef stock over low heat.
4. Once the onions are caramelized, add the white wine and sherry to the Dutch oven and bring to a boil.
5. Stir in the flour and cook for 1 to 2 minutes until thickened.
6. Slowly add the warm broth, the remaining ¼ teaspoon salt and black pepper.
7. Bring the soup to a boil and cook, uncovered, for 10 minutes.
8. Correct the seasoning with salt and black pepper, if necessary.
9. Heat up the boiler.
10. Arrange the bowls or cups on a sheet pan.
11. Ladle the soup into the bowls or cups, top each with a slice of bread, and sprinkle a generous amount of Gruyère on top.
12. Carefully place the baking sheet on the top rack of the oven and broil for 1 to 2 minutes, watching carefully, until the cheese is melted and lightly browned.
13. Garnish with the chopped chives and serve piping hot immediately.

ChefSecret:  Use chives only—do not use the large spring green onions—they are not as sweet and flavorful as chives.

Quip of the Day:  An apple a day keeps the doctors away... an onion a day keeps everyone away.
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  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.
 
#Soup #FrenchOnionSoup #HanksFineSteaks #CaramelizedOnions #YellowOnions #FrenchBread #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I promise you’ll be doing just fine with The Ultimate Espresso Martini. Don’t you just love Happy Hour Friday?
 
Even before the Negroni and the Spritz took center stage, the Espresso Martini was the drink of the moment. Most popular with coffee lovers and tired pre-gamers alike, this classic cocktail was born in the 1980s but saw a resurgence in popularity in the last few years. Whether you’re searching for the perfect brunch cocktail, an after-dinner treat or simply need some extra caffeine before your night out, the Espresso Martini is the perfect way to get a little buzzed while also getting a bit perked up. Follow my directions and make it the best it can be.
 
If you can't get a fresh shot of espresso, no need to fear! While a freshly pulled shot really pulls this drink together, we have found we get similar results with 1-ounce cold brew coffee concentrate. No espresso machine but craving that signature taste? Visit your local coffee shop and pick up a couple of shots.
 
Along with the coffee component and simple syrup, you need coffee liqueur and vodka to complete your martini. We recommend Kahlúa—a recurring liquor in many of my coffee cocktails—but you can also use any coffee liqueur on hand. Choose your favorite vodka from any of the popular vodka brands.
 
The key to that signature frothy Espresso Martini is to use a fresh shot of espresso, shaking it along with your other ingredients in a shaker vigorously for long enough to chill it all and create a foamy top. Once strained, you’re going to want to double-strain it into your martini glass. That’s it… now you got it… a chilled, frothy Ultimate Espresso Martini.
 
I like to give this drink a bit of a fancy garnish… it's way easier than it looks. Simply cover half the glass with a napkin or paper towel, then dust the rest with either cocoa or espresso powder. Top the other side with coffee beans, and you’re ready to serve.
 
Prep Time:  5 minutes
Total Time:  10 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces vodka
1 ounce coffee liqueur (I prefer Kahlúa)
1 ounce or 1 shot espresso or cold brew concentrate
1/2 ounce simple syrup
Espresso powder or cocoa powder and coffee beans, for garnish
 
Directions

1. In a cocktail shaker, combine vodka, coffee liqueur, espresso, and simple syrup. Cover and vigorously shake until the outside of shaker is frosty and foam forms, about 20 seconds.
2. Double strain into a coupe glass.
3. Cover half of the top of glass with a paper towel. Dust the exposed half with espresso or cocoa powder.
4. Garnish plain side with coffee beans.
5. Smile and serve.

ChefSecret:  While this classic recipe deserves all the hype, you can experiment to make this Espresso Martini especially yours. If you like your coffee sans the sugar, remove that simple syrup! If you like cream in your coffee add a 1/2 ounce Baileys and make it creamy. Heck, you’re now ready for a job at Starbucks as a barista!

Quip of the Day:  I am prepared to believe that an Espresso Martini slightly impairs the palate but think what it does for the soul.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. 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 #EspressoMartini #Vodka #Espresso #Kahlua #Cheers #HappyHour #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? My Pork Loin Rib Roast is the perfect dinner for company or holidays when Prime Ribs of Beef are not so affordable, and you don’t have to slave in the kitchen to serve something special. Here’s everything you need to know to make it perfectly every time so it’s juicy and delicious.
 
A Pork Loin Rib Roast is a pork loin with the ribs still attached. Another way of thinking about it is similar to rack of lamb or prime rib. If you slice the roast into chops, you’d have 8 or 9 pork rib chops. Unlike a rack of lamb, one pork chop is plenty for one person, so that single pork rack will feed a crowd.
 
You probably won’t find a pork rib roast at the supermarket unless you make arrangements ahead of time. So, call your butcher and order one and ask them to French it for you. “Frenching” means trimming the extra meat between the ribs. It’s not imperative, but it makes for a nice presentation. You can do it yourself, but why bother when the butcher will happily do it for you?
 
Since a pork rib roast is basically a pork loin roast with ribs, I use the same cooking method as I would for roast pork loin. Since it’s a little more sophisticated, I give it a little extra flavor by seasoning it with a dried herb blend. Use whatever kind you like—Italian herb blend, Herbes de Provence (a French herb blend), or make your own. Because there is so much flavor in this cut of pork it doesn’t take much.
 
Ingredients 
Pork loin rib roast, 3 – 5 pounds
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 cup balsamic vinegar

Equipment 
You’ll need an oven-safe rack to set the roast on while it cooks. Don’t have one?  Three or four ribs of celery will work. The idea is to allow the hot air in the oven to circulate under the roast. You’ll also need a roasting pan, large enough to hold the roast and some aluminum foil.
 
Directions

1. Pre-heat an oven to 350°F.
2. Mix together the black pepper, garlic powder and salt.
3. Sprinkle it all over the pork loin roast and rub it all over until it’s well coated.
4. Put the roast on a rack in a roasting pan.
5. Drizzle the pork with balsamic vinegar.
6. Put the roast into the preheated oven.
7. Roast until the internal temperature is at 130°F-150°F. That will take about 18-28 minutes per pound at 350F.
8. You should start checking the temperature after 18 minutes per pound, and then every 10-15 minutes after that. Note that the final temperature by the end of this recipe will be at least 145F, which is the lowest safe temperature for pork. If you want it to be at that temperature, you will take it out at 130F at this stage. If, on the other hand, you don’t like your pork to have any pinkness visible, then you will want the final temperature at the end of the recipe to be 160F, so you will take it out at 150F now. The resting and final cooking will bring the temperature up. Remove the roast from the oven and cover roasting pan with foil and let rest for 30 minutes (remember, the meat will continue to cook while it’s resting).
9. Heat the oven up to 475°F.
10. Uncover the roast and remove the thermometer. If there are any drippings in the pan, pour those out to make gravy. Alternatively, you can move the roast out of the pan, swirl some stock or broth around in there to loosen up any drippings, and then pour that out to use for gravy.
11. Wipe out the pan well, or put the roast into a clean pan, and finish roasting for another 10 minutes. Test the pork to make sure that it is the temperature that you like, and that it is at least 145⁰ F.
12. Use those 10 minutes to make gravy, if desired. If don’t want the gravy, remove the roast from oven, carve and serve immediately.

ChefSecret:  Some people like their pork really well cooked because it used to be recommended that pork be cooked to 160⁰ F. People got used to pork like that and continue to prefer it very white and drier, versus slightly pink and moist. If that’s you and you need your pork more well done, then go with a final temperature of 160⁰ F. That will be 20-25 minutes per pound for a 3-5 pound roast, and 11-15 minutes per pound for an 8-10 pound roast. You’ll take the roast out when it is at 150⁰ F and then let it rest, and then do the final high heat in the recipe. The resulting temperature will be 160⁰ F.
 
If you prefer it juicy and very slightly pink at the center, then go with 145⁰ F. For a 3-5 lb. roast, this will be 18-23 minutes per pound , whereas for an 8-10 pound roast it will be 8-11 minutes per pound. You’ll take the roast out when it reaches 135⁰ F and then let it rest, and then do the final high heat cook. The final temperature will be 145⁰ F. These are the correct times and temperatures according to the National Pork Board.
 
Finally, crank up the oven really high (475⁰ F) and give the roast a last blast in there for 10 minutes. That extra heat really browns and crisps up the outside of the roast, for extra flavor and texture, while not penetrating into the roast to take away the juiciness created earlier. Then carve it immediately and serve. No need to rest it again because the inside of the roast already had its resting time. That results in a juicy pork loin (which is often hard to accomplish) while still having a nice crust.

Quip of the Day:  Q. Why is working at a Pork Sausage factory the worst job?  A. Because every day is Ground Hog Day. 
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. 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 #PorkLoinRibRoast #Pork #PrimeRib #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I’m a butter eater…no kidding with all my cooking and baking I go through 3 to 4 pounds of butter a week. Several years ago Perspectives created an extensive line of compound butters for the Vons Companies.
 
What exactly are compound butters? Compound butters (beurre composé) are mixtures of butter and other good ingredients. They are used to enhance the flavor in various dishes, kind of like a sauce, but much easier. It is softened butter, whipped together with a combination sweet or savory ingredients. While the concept is simple, the potential flavor combinations are complex and endless. I refer you to Survival Guide: Cooking Lesson #149 on Compound Butters.
 
You can pair baguettes, scones, rolls, pancakes, waffles or cornbread with sweet compound butters flavored with orange or lemon zest, maple syrup, honey or cinnamon. Savory compound butters can include garlic, shallots, parsley and lemon (Maître’d Butter) perfect for steaks or even ground lobster shells, butter and lemon zest in Lobster Butter as an enhancement for seafood.
 
A compound butter is made by just whipping additional elements, such as herbs,  spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, rolled and frozen until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or to finish various sauces.
Recently, I started to see references to Cowboy Butter, a newer flavor concocted to enhance cooked steak. I’ve seen lots of photographs of home cooks dipping their beautiful slices of beef into "cowboy butter," I had to try it for myself. Cowboy butter, a compound butter made of garlic, herbs and spices, has become a social media sensation, with more than 67 million views extolling the melty, buttery delight to date.
 
 
Cowboy Butter has a decidedly savory, garlicky, oniony vibe from the minced garlic and fresh chives. The other fresh green herbs give it earthy notes, and the salt, spices, and citrus give it the perfect bold finish. It’s also got some smoky highlights from the addition of paprika, chili powder and even an optional shot or liquid smoke. It is perfect for steak but it is also for dipping any protein into it, from shrimp to chicken to pork—and would also be amazing to spread onto warm bread or stirred into mashed potatoes.
 
Basically, any savory use you can think of for butter would only be enhanced by  subbing your standard stick for this homemade deliciousness, including using it as a topping for sautéed or roasted vegetables or grilled corn on the cob.

Like any compound butter, it’s totally okay to store cowboy butter for another meal. Leftovers can be kept in a sealed container for two weeks in the fridge or will last up to six months in the freezer. Watch out Roy Rogers and Dale Evans, Gene Autry, or my favorite, Hopalong Cassidy!
 
Active Time: 10 mins
Total Time: 2 hrs 10 mins
 
Ingredients 
1/2 cup (4 ounces) softened unsalted butter
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest plus
1/2 teaspoon fresh juice
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme (from 1 [1/2-ounce] package)
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper
1/2 teaspoon liquid smoke (I prefer Wright’s brand)
 
Directions

1. Using a food processor pulse together the butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder, crushed red pepper and liquid smoke until well combined.
2. Transfer the compound butter mixture to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed.
3. Holding both ends of plastic wrap, twist the log until taut and uniform in shape.
4. Refrigerate for 2 hours for flavors to meld and for mixture to firm up.
5. To serve, remove the butter from the refrigerator and cut into slices.
6. Top steaks, seafood, vegetables or spread directly onto bread.

ChefSecret:  Some people on social media claim Cowboy Butter is the best steak sauce they ever tasted. To use on steak, melt and use as a dipping sauce.

Quip of the Day:  Q. Did you hear about the cowboy who died with his boots on? A. He didn’t want to stub his toe when he kicked the bucket!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. 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.

#Butter #CompoundButter #Steak #Chicken #Vegetables #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024