How you doin’? I love frou-frou drinks… the more complex, the better. Of course, if you were to ask any of our bartenders, they would tell you a different story. To them the easiest cocktail to pour is scotch on the rocks. But consenting adults do not live with simple cocktails alone. Sometimes you must live a little dangerously and try one of my official frou-frou libations. Now, the one pictured may be a little over the top but my Fluffernutter Whisky Old Fashioned is one cocktail that just hits the spot.

Super Bowl is this weekend. What better time is there to celebrate with an indulgent, all-American fun cocktail enriched with a little peanut flavor?

Prep time:  5 minutes
Yield:  1 cocktail

Ingredients
2 ounces American bourbon
1/4 ounce peanut butter syrup (I prefer Monin brand)
1/4 ounce toasted marshmallow syrup (I prefer Monin brand)
2 dashes chocolate bitters
1 ounce marshmallow fluff
 
Directions

1. Fill an old-fashioned glass with one extra-large ice cube.
2. Pour all the ingredients into mixing glass with 2/3 ice in order listed.
3. Stir or shake vigorously to chill.
4. Strain into an old-fashioned glass.
5. Using a butter knife smear the marshmallow fluff over the top time of the glass and serve.

ChefSecret: Monin flavored syrups can be found in liquor stores and on Amazon.  Plan ahead to make sure you have the ingredients you need for this cocktail. You can also add some chopped peanuts to the marshmallow rim for added flavor and fun.
 
Quip of the Day:  I pointed to two old drunks across the bar from us and told my mate, "That'll be us in ten years." He said, "That's a mirror, ya silly bugger."
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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 #Bourbon #Monin #PeanutButterSyrup #MarshmallowSyrup #MarshmallowFluff #OldFashionedCocktail #SuperBowlCocktail #Peanuts #NationalPeanutBoard #HappyHour2025  #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This non-commitment dessert is made in a single 5-3/4 x 3 x 2-inch loaf pan and this is assembled into this beautiful dessert for two. It has a double layer of pecan praline that compliments the doubly good dark chocolate cake. It is finished off with two layers of sweetened whipped cream. It is everything you expect from a Louisiana Chocolate Pecan Praline Cake and it’s perfect for your Super Bowl Game Day party table.
 
Prep time:  30 minutes
Bake time:  25 minutes
Cooling time:  45 minutes
Yield:  2 good size servings
 
Ingredients 
For the praline layer
2 tablespoons unsalted butter
4 tablespoons brown sugar
1-1/2 teaspoons heavy whipping cream
3 tablespoons chopped pecans
 
For the cake batter
2 tablespoons shortening (I prefer Crisco)
1/4 cup granulated sugar
1 large egg, beaten
1/2 teaspoon pure vanilla extract
6 tablespoons cake flour
2 tablespoons unsweetened baking cocoa
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold coffee
1 tablespoon American bourbon (optional)
 
For the topping
1/4 cup heavy whipping cream
2 teaspoons confectioners' sugar
1/8 teaspoon almond extract
Garnish: chocolate curls and chopped candied pecans (optional)
 
Directions

1. Preheat an oven to 325˚.
2. Line a 5-3/4x3x2-inch loaf pan with parchment; heavily coat with cooking spray.

To make the praline layer

1. In a small saucepan, melt the butter; stir in the brown sugar and cream. Cook and stir over low heat until sugar dissolves and just until it starts to bubble. Pour into the prepared loaf pan. Top with pecans. Cover the pan and refrigerate.

To make the cake batter

1. In a small bowl, cream the shortening and sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Combine the flour, cocoa powder, baking soda, baking powder and salt; add to the creamed mixture alternately with cold coffee and bourbon. Beat just until combined.
4. Pour batter over the pecan praline.
5. Bake at 325° until a toothpick comes out clean, 25-30 minutes.
6. Cool completely in pan.

To make the topping

1. In a small bowl, beat the cream until it begins to thicken.
2. Add confectioners' sugar and vanilla extract; beat until stiff peaks form.

To assemble the cake

1. Remove the cake from pan; split into two horizontal layers.
2. Place bottom cake layer, nut side up, on a serving plate. Spread with half of the topping. Top with remaining cake layer and more topping.
3. If desired, garnish with chocolate curls and chopped pecans.

ChefSecret:  Coffee is a perfect complement to chocolate when used sparingly. It brings depth to any dark chocolate dessert. In this recipe I use both coffee and bourbon. You can substitute either or both with cold water.

Quip of the Day: “I was just wondering; can vegetarians eat animal crackers?
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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 [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.

#Baking #Dessert #ChocolateCake #PralineCake #LouisianaChocolatePecanPralineCake #Pecans #BigGameSweets #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My executive chef, Spencer, used to tell me the magical thing about Pad Thai is the way it layers flavor with texture. It’s bright, hot, nutty, salty, sweet, and full of umami, a perfectly balanced complexity that belies the stir-fry ease of the dish.
 
It’s also the rare dish that everyone agrees on—I’ve yet to meet anyone who doesn’t love Pad Thai. For all those reasons, it’s a meal maker’s dream—it’s fun to make it for other folks because you always get more than 100% appreciation back on your cooking effort.
 
According to food histories, Pad Thai is based on the Chinese culinary tradition of stir fries. Kway teow is Chinese for rice noodles and pad is fried in Thai, so the name roughly translates to ‘Thai-style stir-fried noodles.’ It was either invented or introduced to Thailand in the 1930s, a pivotal time in the country’s politics, when its leaders were trying to both westernize and build national unity (Refer to the King & I Movie). Street vendors were encouraged to make Pad Thai as an expression of Thai cuisine, but also to help the country through an economically difficult time—rice noodles, stir fried veggies and very little protein add up to a satisfying yet inexpensive meal.
 
The dish takes the bulk of its flavor from a sauce made with tamarind paste, fish sauce, soy sauce and brown sugar. If you don’t have tamarind paste, you can replicate its signature sour-sweet flavor with pomegranate molasses and lime juice—as I’ve done here. The result is a close approximation to tradition: a tangy, umami-riffic sauce that clings to the noodles and the dish’s many other ingredients.
 
For protein, I use chicken. The chicken is nice and chewy and brings some fat to the dish. The chicken gets tossed into a wonderful jumble with the aromatics, chewy noodles, veggies—bean sprouts, shallots, and green onions—and that beautiful sauce. Add the crunchy peanuts and bright cilantro leaves, and you’re all set.
 
Pad Thai is a fantastic dinner. It’s also impressive for weekend lunches and, given the egg, I’d even fry up a big batch for brunch. It pairs well with deep, dark, chewy, roasty beers, like porters or stouts, or a glass of Fume or Sauvignon Blanc or Riesling.
 
Ingredients 
For the Pad Thai sauce
2 tablespoons packed light brown sugar
2-1/2 tablespoons Thai fish sauce
2 tablespoons pomegranate molasses (see ChefSecret)
2 tablespoons freshly squeezed lime juice
1/2 teaspoon soy sauce
1/3 cup water
1/4 teaspoon ground white pepper
 
For the Pad Thai
4 ounces dry Pad Thai white rice noodles
3 teaspoons peanut oil, divided
1 teaspoon kosher salt
1 chicken breast, sliced into ¼”-thick strips
6 ounces extra-firm tofu, patted dry and cut into ½ x ½ x 2” batons
2 shallots, thinly sliced
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
3 large eggs
1 pinch salt
2 cups bean sprouts, plus more for garnish
4 green onions, thinly sliced on the bias
1/2 cup roasted peanuts, finely chopped, for garnish
1/3 cup cilantro, leaves only, for garnish
6 lime wedges, for garnish
Chili oil, for serving
 
Directions 
To make the Pad Thai sauce

1. In a small bowl, whisk together the light brown sugar, fish sauce, pomegranate molasses, lime juice, soy sauce, water and white pepper. Set aside.

To make the Pad Thai noodles

1. Bring a large pot of water to a boil. Place the pad Thai noodles in a large heatproof bowl and pour the hot water over the noodles, making sure they are submerged. Let sit until al dente, 3 to 5 minutes.
2. Stir to loosen the noodles, then drain and rinse with cold water to stop the cooking process. Set aside.
3. Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat.
4.  Add the chicken and extra-firm tofu strips, sprinkle with 2 pinches of kosher salt, and cook, tossing occasionally, until the chicken is cooked through; 5 to 7 minutes.
5. Transfer the chicken and tofu to a plate.
6. Heat the remaining 1 teaspoon peanut oil in the skillet. Add the shallots and cook until softened; about 3 minutes.
7. Stir in the garlic and crushed red pepper and cook until fragrant; about 30 seconds.
8. Push the shallot mixture to the side and reduce the heat to medium-low.
9. Meanwhile, in a small bowl, whisk the eggs and a pinch of salt.
10. Pour the eggs into the empty side of the skillet and cook, stirring occasionally, until scrambled and mostly cooked through; 1 to 2 minutes. Push the eggs to the side.
11. Add the noodles, chicken, tofu, bean sprouts, green onions and Pad Thai sauce. Increase the heat to high, toss to combine, and cook until heated through, about 2 minutes.
12. Transfer the finished Pad Thai to a large warm serving dish.
13. Garnish with additional bean sprouts, chopped peanuts, cilantro leaves and lime wedges.
14. Drizzle with chili oil, if desired.

ChefSecret:  If you can find tamarind paste, use 4 tablespoons of that instead of the pomegranate molasses and lime juice mixture. For added heat and a little color, feel free to add slivers of red chile.

Quip of the Day:  I never knew tofu could be this good! Honestly it never o-curd to me.
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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.

#Entrees #PadThai #OrientalBangkok #RiceNoodles #Tamarind #Dinner #Brunch #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you’re not doing all that well today, try shaking up this soothing cocktail with ginger simple syrup, lemon and vodka to improve your condition.
 
Whenever I feel like I’m coming down with something or I’ve had a bit too much of something, I turn to my magic elixir of lemon, ginger and, of course, vodka, which I swear cures whatever ails me. Those flavors work for so much more than sick days though. I like combining them with vodka to transform it into a soothing cocktail that has become my ideal cold weather companion.
 
My Ginger-Lemon Elixir starts with homemade ginger simple syrup, made by infusing sugar and water with pieces of ginger until perfumed throughout. The clean flavor of vodka lets the spiciness of the ginger simple syrup and the tartness of the lemon shine through. And a dash of Angostura Bitters adds depth to round it out. It’s truly great anytime. Whether you’re enjoying one on a cozy winter night or during a late afternoon summer tailgate, this cocktail never disappoints.
 
Prep time:  5 minutes
Cook time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
For the ginger simple syrup (makes 2/3 cup ginger simple syrup)
1 (2-inch) piece ginger (at least 1-inch wide)
1/2 cup granulated sugar
1/2 cup bottle or filtered water
 
For the elixir cocktail
1 long strip lemon peel, for garnish
2 ounces vodka
3/4 ounce ginger simple syrup (recipe above)
3/4 ounce freshly squeezed lemon juice
2 dashes Angostura bitters
 
Directions
To make the ginger simple syrup

1. Cut 1 (2-inch) piece of ginger lengthwise into 3 slices (no need to peel); place in a small saucepan.
2. Add 1/2 cup granulated sugar and 1/2 cup water.
3. Bring to a boil over medium-high heat, whisking until the sugar dissolves.
4. Transfer to a heatproof container and let it cool.
5. Cover and refrigerate until it’s cold, preferably overnight.
6. Remove and discard the ginger before using.

To make the elixir

1. Place a coupe glass in the freezer for at least 5 minutes to chill.
2. Pour the vodka, ginger simple syrup, lemon juice and Angostura bitters in a cocktail shaker.
3. Add enough ice to fill the shaker about half full. Seal the shaker and shake vigorously until the outside of the shaker is frosty, about 30 seconds.
4. Pour through a strainer into the chilled glass.
5. Twist the lemon peel directly over the cocktail’s surface to release the lemon oil, then garnish with the peel.

ChefSecret:  The ginger simple syrup can be made up to 1 month ahead and refrigerated in an airtight container.

Quip of the Day:  A man walks into a bar and orders a drink. A minute later he hears, “You look amazing. Have you lost weight?” He looks around, but there’s no one nearby. Again, a minute later, he hears, “You know, you don’t look a day over 30.” Looks around again, no one but him and the bartender, so he asks, “Did you hear that?” The bartender says, “It’s the peanuts. They’re complimentary.”
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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 #GingerLemonElixir #GingerSimpleSyrup #Ginger #Lemon #Vodka #HappyHour2025  #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s really chilly everywhere this week, and while it may be hard to imagine for some, there is a winter season in Las Vegas… always a good time for a great hearty soup.
 
I love my Mama Mia’s Original Sicilian Soup. It’s a classic Italian dish made with hearty ingredients like sausage, white beans and root vegetables all simmered together in a flavorful broth.
 
Prepare your tastebuds when you spoon up shlurps of this soup with bright and comforting flavors. This is a complex dish with layers of creamy and tender beans and spicy Italian sausage slices to the rich broth filled with hearty winter vegetables.
 
Prep time:  30 minutes
Cook time:  1 hour 50 minutes+
Yield:  4 to 6 servings

​Ingredients 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 finely chopped leek (white and tender green parts only)
2 carrots, 1 finely chopped, 1 sliced
1/2 finely chopped fennel bulb
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon red pepper flakes
3/4 cup dried white navy beans
1/2 cup farro
1 15-ounce can diced tomatoes
2 quarts low-sodium chicken stock
2 to 3 sprigs fresh thyme
1 2-inch piece parmesan cheese rind
4 cups water
13 ounces Italian sausage cut into 1/2 inch rounds
4 large, chopped cabbage leaves large center ribs removed (about 2 cups)
1 cup grated parmesan cheese
1/4 cup fresh lemon juice, for serving
 
Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the leek, chopped carrot and fennel, and season with salt and the pepper flakes.
3. Sauté slowly until the vegetables are very soft but not browned, about 3 to 4 minutes.
4. Add the white beans and farro; toast these ingredients in the pan for 2 minutes.
5. Add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring it all to a boil, then reduce the heat to a steady simmer.
6. Cook, stirring occasionally, about 1-1/2 hours or until the beans are tender but not mushy; they should be firm and separate.
7. Season with additional salt to taste.
8. Add the Italian sausage, cabbage and sliced carrot.
9. Cook until the cabbage and carrot are tender, about 15 minutes.
10. Remove and discard the thyme sprigs and parmesan rind.
11. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon for freshness.

ChefSecret:  The Parmesan rind adds a nutty, fuller flavor to the soup. What else were you going to do with it?

Quip of the Day:  My mother used to feed me alphabet soup when I was a kid. She insisted on me telling everyone that I loved it. I really didn't, she was just putting words in my mouth!
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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.

#Soups #OriginalSicilianSoup #ItalianSausage #Farro #Fennel #ParmesanCheese #2025Recipes #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup   
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025