How you doin’?  Before the pandemic we were eating in one of the fine, old restaurants in San Francisco when my guest asked the waiter, what is the best house cocktail?  Being an older union waiter with an attitude he replied, gin on the rocks. I guess if we were looking for a creative mixologist we would be in the wrong place.  He wasn’t kidding… the establishment was a no-frills bottle bar. No blenders or any kind of fancy contemporary equipment. So, it was gin and tonic.
 
Today, barkeeps in almost every city hire creative mixologists that come up with some of the most inventive drinks ever using all sorts of unconventional ingredients. It’s a challenge I’m up for. With this recipe, I’m showing off my creative side with a hot charred chile, orange and prosecco which gives this spritz the fizz. The chile peppers give a bit of kick, but you can leave them out if you prefer.
 
Prep time:  5 minutes
Cook time:  10 minutes
Yield:  6 cocktails
 
Ingredients 
1 large thinly sliced orange (6-slices)
6 long fresh red chile peppers
12 ounces Aperol
20 ounces Prosecco
6 ounces soda water
 
Directions

1. Preheat a chargrill on high heat.  Allow about 15 minutes for it to come up to temperature.
2. Grill the orange slices and chile peppers for 6-8 minutes or until charred.
3. Divide the Aperol, Prosecco and soda water among 6 glasses.
4. Garnish with a charred orange slice and a chile.

 
ChefSecret:  Aperol is an Italian aperitif made of bitter orange and, among other things, rhubarb. It's available at large bottle shops or online.

​Quip of the Day:  People who wonder if the glass is half empty or half full miss the point. The glass is refillable. 
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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.
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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 #AperolSpritze #Prosecco #CharredHotChile #Cheers #HappyHour #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Whether or not you’re a big fan of chocolate-covered cherries, or cherry cordials, you have to admit they have a special place in the pantheon of the gods of chocolate candies. They are unremittingly sweet and gooey and have that liquid stuff in the middle that is messy, fun and sort of mysterious.

If you’re looking to make a BIG impression this coming Valentine’s Day, impress your true love with a gift from your heart and your hands… Dark Chocolate Liquid Cherry Cordials. This unique chocolate is famous for its liquid center. I’ll bet you have been wondering for years how chocolatiers get all that liquid goodness in the center of a chocolate truffle. I can tell you this… they are not injected.

You can purchase dome shaped molds on Amazon and other websites.  They are inexpensive and they hold up very well for many Valentine’s Days, Mother’s days and Christmases to come. I use a good quality dark chocolate, but you can use milk or white chocolate if you prefer. Better yet, why not make a nice assortment of all three chocolates?

NOTE: You will need to start making your liquid cherry cordials about a month ahead of when you are planning to give them as it takes a few weeks to allow the Sugar Fondant to begin to evolve into a liquid. This recipe requires a little practice to get your technique perfected. So, it’s never too early to start and anyway, even the rejects still taste great. 
For best results weigh out the truffle elements in grams.
 
                                               Read All Instructions Completely Before Beginning
                                                         Do Not Take Short Cuts—Think Quality
 
Prep time:  1 to 1-1/2 hours
Cool time:  1-1/2 hours
Dwell time: about 2-4 weeks
Yield:  36-48 truffles

Ingredients
(These amounts are per truffle; multiply them based on the number of truffles you wish to make. For best results weigh out the truffle elements in grams.)
 
3.50 grams tempered dark chocolate, (I prefer Guittard Dark Chocolate)
1 whole stemless Maraschino cherry
4.00 grams sugar fondant (recipe below)
1.50 grams tempered dark chocolate  

Directions

1. Drain the Maraschino cherries and then set them on clean paper towel to drain away/absorb the moisture.
2. Cast the truffle shells in Dark Chocolate; here’s an instructional video to help:  http://tinyurl.com/253c5rxv. When making handcrafted truffles you start by making the top shell of the chocolate shell first.
3. Let the chocolate set in the mold before beginning the filling process.
4. Place a maraschino cherry in each cavity.
5. Using a pastry bag, pipe the prepared fondant atop and around the cherry.  Leave space for a slightly thicker chocolate base close/base.
6. Close the truffle shell with dark chocolate and scrape the bottom of the mold to make a nice smooth base. Let the chocolate set up.
7. Lightly cover the mold with wax or parchment paper. Set the mold in the refrigerator for about 2-3 weeks.
8. Set a parchment lined tray on the counter. Holding the chocolate mold upside down, lightly tap the corner of the mold on the tray; this will dislodge the truffles. They might not all release at once; be patient and wrap gently a few times to help them release from the mold. If necessary, return the mold to the refrigerator for 15 minutes to chill the truffles again. The chocolate will not easily release if it gets too warm.
9. Test one of the truffles (it’s tough duty but someone’s got to do it!) to see if the fondant has liquified. If not return the truffles to the refrigerator for a few days and check again.
10. Once they are properly ooey-gooey in the center, you can place each one in a paper truffle cup or wrap them in red foil and place them in a beautiful box.

   
                                                         Sugar Fondant
 Ingredients 
7.00 ounces confectioners’ sugar, sifted
1-1/2 ounces room temperature unsalted butter
1-1/2 ounces light corn syrup  (I prefer Karo)
 
Directions

1. Sift confectioner’s sugar.
2. Combine butter, corn syrup and confectioners’ sugar, mix well.
3. Refrigerate for 1 hour before using.
4. Place the fondant in a disposable pastry bag.

 
ChefSecret:  You need to prepare the truffles about 3 to 4 weeks ahead of the time you’re planning to give them as gifts.
 
Quip of the Day:  Put “eat chocolate” at the top of your list of things to do today. That way, at least, you’ll get one thing done!
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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.
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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.

#Confection #Chocolate #DarkChocolate #CherryCordials #Guittard #Truffles #ValentinesDay #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I love to vacation in Thailand. I usually spend a couple of days in Bangkok at the Oriental Hotel and then go off to one of the islands down south. The last time I went I changed up the routine and went up to Chiang Mai where the elephant sanctuaries are located. Aside from these magnificent animals, I found the following recipe for Thai Peanut Chicken with Broccoli at Mandarin Oriental Dhara Dhevi Resort.
 
My version of the Thai Peanut Chicken Dish with Broccoli is to cook it in a spicy sauce. If you like it milder, use less cayenne; if you like it spicier, use more. If you're salt conscious, use low-sodium soy sauce or fish sauce.
 
Prep time:  25 minutes
Cook time:  20 minutes
Yield:  8 servings

Ingredients
For the rice
4 cups cold water
1 tablespoon chicken base (I prefer Better Than Bouillon)
2 cups uncooked Jasmine rice
 
For the sauce
8 tablespoons low sodium soy sauce
4 tablespoons creamy peanut butter
4 tablespoons coconut milk
4 teaspoons rice vinegar
1 teaspoon ground cayenne pepper
 
For the chicken
4 tablespoons peanut oil
4 skinless, boneless chicken thighs, cut into thin strips
4 tablespoons chopped garlic
1-1/2 tablespoons chopped fresh ginger
2 -1/2 cups broccoli florets
3/4 cup chopped green onion, green tops only
1/3 cup chopped roasted peanuts
1/2 cup whole roasted peanuts for garnish
2 limes, quartered, for garnish
 
Directions
To make the rice
1.    Combine the water, chicken base and rice in a saucepan over medium-high heat; bring to a boil.
2.    Reduce the heat to low, cover and simmer until rice is tender and liquid is absorbed; about 20 minutes.

To make the sauce
3.    Meanwhile, stir together the soy sauce, peanut butter, coconut milk, rice vinegar and cayenne pepper in a small bowl; set aside.

To make the chicken
4.    Heat the peanut oil in a skillet or wok over high heat.
5.    Stir-fry the chicken, garlic and ginger in hot oil until chicken is lightly browned; about 5 minutes.
6.    Meanwhile, steam the broccoli in a microwave oven until tender; about 2 minutes.
7.    Reduce the heat on the chicken to medium and add the green onion tops, peanuts and soy sauce mixture.
8.    Continue to cook, tossing frequently.
9.    Add the precooked broccoli; cook until it is tender and the chicken is cooked through; about 5 more minutes.
10. Serve the cooked chicken and broccoli over cooked rice.
11. Garnish with a few whole peanuts over the top and on the edges of the plate and a 1/4 cut lime.

ChefSecret:  I use dark meat (chicken thighs) for most of my Asian dishes that call for chicken. I find that dark meat results in a moister product. If you’re hung up on white meat, use 4 half breasts for this recipe. You can also top with 3 tablespoons of toasted shredded coconut.

Quip of the Day:  Did you hear about the Thai chef who became a superhero? He had the power to pad Thai!
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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 .
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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 #ThaiPeanutChickenWithBroccoli #ThaiFood #Peanuts #ChickenThighs #Broccoli #NPB #ChiangMai #Elephants #Bangkok #OrientalHotel #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin? Apple cider mimosas are so simple, refreshing, and festive! With fresh apple cider, bourbon, sparkling wine and a cinnamon sugar rim, they're the perfect winter cocktail for seasonal celebrations. They're easy to make, and they're ready in just 5 minutes!
 
How to make an apple cider mimosa? It as easy as pie… Apple Cider Mimosas are festive and refreshing, making them perfect for special occasions or winter brunches.
 
Here's how in just a couple of easy steps:

• Give your glass a tasty cinnamon sugar rim by wetting the rim of your glasses and dipping them in the cinnamon sugar mixture.
• Now pour the apple cider and bourbon into the glass and top it with sparkling wine. To finish it off, garnish it with an apple slice. Cheers!

 
Like the classic mimosa, this apple cider cocktail pairs perfectly with pancakes, waffles, eggs and bacon for brunch. It's also a great pre-dinner drink with appetizers like baked brie or camembert.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
2 tablespoons cinnamon sugar
2 ounces apple cider (or unfiltered apple juice)
½ ounce American bourbon
2 ounces sparkling wine
2 apple slices (to garnish)
 
Directions

1. Put the cinnamon sugar into a small, shallow bowl. Dip the rim of a champagne flute in a little water then dip it into the cinnamon sugar.
2. Pour the apple cider and bourbon into the glass and then top it with sparkling wine.
3. Garnish with an apple slice.

ChefSecret:  Try something different and substitute the bourbon with nice spiced Caribbean rum.

Quip of the Day:  Drinking Mimosas is like taking a tropical vacation without leaving your breakfast nook!
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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 #AppleCiderMimosa #Mimosa #AppleCider #Bourbon #SparklingWine #Cheers #HappyHour #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I really hate boring salads—you know the ones that have a little iceberg lettuce and a tomato slice with a bottled commercial dressing? We can do so much better than that.
 
The bestselling salad at my first restaurant was The Conglomeration. It was a large salad made with chopped iceberg, romaine, crisp bacon, chopped hard cooked egg, cucumber, shredded carrots, diced celery, chopped olives, red onion and chunks of soft white cheese. All of this was tossed with my secret Champagne vinaigrette—a masterpiece! The more “orts” (ingredients) the better. We even took care to serve it on a Hawaiian monkey pod, garlic rubbed salad plate.
 
When we found out this was the bestselling salad, I put our kitchen staff’s talents to invent and test new mixed salads. I declared our restaurant would never serve ho-hum salads. Even our Angel’s Fruit & Yogurt Salad was loaded with flavors and textures.
 
Our guests used to ask me, why can’t I make salads like this at home? You see,
restaurant salads are delicious because of the variety and freshness of the ingredients. Most people don’t keep a wide variety of fresh veggies on hand for fear they will spoil before consuming. So please trust me, there's more to making salads than heaping on a pile of deep-fried croutons and boatloads of cheese.
 
Here is what you can do from your very own kitchen to make the best salads ever:

• The ingredients can decide whether your salad turns out just okay or over the top. Restaurant-quality salads start with restaurant-quality ingredients. In most restaurants, cooks prepare and cut all the ingredients in advance (except don’t cut tomatoes too far in advance) and then keep them chilled. This does not compromise freshness. As a home cook, only shop for just a handful of fresh, in-season ingredients that you'll use right away; that actually gives you an edge over those in professional kitchens.
• Wait until the last minute to wash delicate ingredients like lettuce. The cold water refreshes the lettuce and keeps it nice and crisp. Make sure to spin or shake the lettuce dry; excess water on the surface will make the lettuce limp and dilute your dressing.
• In my restaurants, when an order for one of our entree salads came in, a prep cook first tossed all the ingredients in a chilled metal bowl twice the size of the salad. To finish the job, he would use his gloved hands to make sure that all of the ingredients were well-combined before transferring the salad to the serving plate and garnishing it. Use this method and you will never again have naked greens at the bottom of the bowl while all of the dressing stays on top.
• Many of us try to watch the amount of salt we use, but in salads it is important to  season every element with just a pinch of salt—even the lettuce. This results in every bite tasting full-flavored and fresh. Salt is a big difference between salads at home and salads in a restaurant. This doesn't mean you have to make your salads salty! Just hold back some salt when seasoning your dressing.
• Dressings are an all-important part of a successful salad. We all know that using bottled dressings is super easy and some are okay, but just okay. But homemade dressings can also be easy. A vinaigrette takes just a minute to prepare… pour all the ingredients into an empty jar and shake it until combined. It’s about 10 times fresher, better for you and more delicious than most store-bought dressings. Just shake together sherry vinegar, olive oil, pepper, salt, dried herbs and coarse whole grain mustard.
• While I love lot of orts in my salad, remember to balance colors, flavors and textures with a mix of cooked and raw ingredients, proteins, grains, veggies, fruits, herbs and a great homemade dressing. As you will see below, all of these components make the perfect entrée salad. Make sure you have something crisp like cucumber, something soft like goat cheese and something fatty like avocado. And be sure to incorporate different kinds of flavors—sweet, sour, savory and bitter—for a better than restaurant quality homemade salad.
• Finally, adding just a little thinly sliced-then-quartered lemon brightens up all the flavors in your masterpiece!

 
Ingredients 
4 ounces spring lettuce mix salad blend
4 tablespoons grilled chopped chicken breast
3 tablespoons grilled fresh corn
3 tablespoons low-sodium, canned black beans, drained
3 grape tomatoes, halved
2 tablespoons red or yellow bell peppers, diced
1-1/2 tablespoons Mexican cheese blend
1 tablespoon hulled pepitas, toasted
2 ounces Spicy Cilantro-Avocado Dressing, (see recipe below)
3 thin slices of fresh lemon, quartered
... and whatever you want to add
 
Directions

1. Add the spring lettuce mix to a chilled salad bowl.
2. Starting at the 12 o’clock position, place the chicken at the top.
3. Then going around the bowl, evenly space the corn, black beans, tomatoes and peppers.
4. Top the salad and fixings in the bowl with the cheese, and pepitas.
5. When ready to serve either pour the dressing evenly over the salad greens or toss, if desired.

ChefSecret:  I sometimes use leftover chilled chicken meat or better yet warm fried chicken tenders in this salad.

                                      Zesty Avocado-Cilantro Dressing
 
Prep time:  5 minutes
Cook time:  15 minutes
Total time:  20 minutes
Yield:  16 ounces+
 
Ingredients 
2 ounces toasted macadamia nuts
1 tablespoon fresh cilantro leaves
1 teaspoon fresh, peeled garlic
1/2 teaspoon fresh, seeded and ribbed diced red jalapeño pepper
3/4 cup  fresh, peeled and pitted avocado
2 tablespoons fresh lime juice
5 ounces cold water
1/4 teaspoon kosher salt
 
Directions

1. Bring a pot of water to a boil, then add the toasted macadamia nuts and boil them for 15 minutes, to soften. Rinse them under cool water to stop the cooking process and drain well.
2. Add all of the ingredients to a blender or food processor and pulse until smooth, adding more water 1 tablespoon at a time if needed to thin out the consistency.
3. Store in an airtight container. Cover, label, date, refrigerate. 

ChefSecrets:  Freshly-roasting the macadamia nuts adds another level of flavor to the salad dressing.

Quip of the Day: “Why is it called a Caesar Salad? ‘Cause Caesar ruled the romaines.”
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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.
 
#EntreeSalads #Salads #PerfectSalads #Lunch #Dinner #Vinaigrette #CilantroAvocado #Dressing #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024