How you doin’? I spent a lot of time at the Disneyland park as a kid and later as a consultant to all the Disney parks. They were magical to a 10-year old and even more impressive as an adult working behind the scenes.
 
It’s fitting that we are coming into Mardi Gras as my favorite places is still New Orleans Square—one of the themed lands found at Disneyland Park in Anaheim, California. It’s based on 19th-century New Orleans. It was the first area to be added to Disneyland since the park’s opening. According to Disney history, at nearly $18 million the roughly three-acre area cost as much as the original Louisiana Purchase; without adjusting for inflation, it actually cost more.
 
New Orleans Square is home to Pirates of the Caribbean and used to be the home of the Disneyland Dream Suite. Now closed, at one point, it was the only overnight accommodations in the park open to the public. You can also find the Blue Bayou Restaurant and Haunted Mansion.  The Square is also home to Club 33 a subscription venue that can cost over $40,000 for the initial membership fee, and $10,000-$25,000 in annual dues thereafter… and that’s if you’re lucky enough to be selected from the waitlist.
 
In New Orleans Square they used to sell what they called “New Orleans Beignets” but were not true beignets at all, but an eggy fried choux dough (creampuff pastry). That later changed to a more authentic pastry several years ago. I always loved the original and tweaked it several times to fit one of my restaurants. It is great for weekend brunches.
 
Mardi Gras, or Fat Tuesday, refers to events of the Carnival celebration, beginning on or after the Christian feasts of the Epiphany and culminating on the day before Ash Wednesday, which is known as Shrove Tuesday… which falls on March 1st this year. Hey… that’s tomorrow!
 
Prep time:  10 minutes
Fry time:  11 minutes
Yield:  25 small fritters
 
Ingredients 
For the fritters
1 cup water
3 ounces unsalted butter
4 1/4 ounces all-purpose flour
1/4 ounce granulated sugar
5 large eggs
Vegetable oil (for deep frying)
 
For the topping
1/2 cup cinnamon sugar
1/4 cup confectioner’s sugar
 
Directions

1. Weigh out all the ingredients and have at your side.
2. Put the water and butter in saucepan and bring to a full boil.
3. In a separate large pot, begin to heat the vegetable oil (for frying).
4. Combine the flour and sugar in a separate bowl.  Add immediately to the saucepan on the stove and mix with a spoon with fast strokes.  Mixture will be very stiff and form a ball in the center of the pan.  Continue to heat for 2 minutes.
5. Transfer paste to an electric stand mixer.  Using paddle attachment beat mixture at medium speed.
6. Add the eggs 1 at a time.  Do not add more eggs until mixture is blended completely.
7. When all the eggs have been added, turn the speed up to High for 10 seconds.  Batter should be thick but still viscous.  Not a paste.
8. Remove batter from mixer. 
9. Using #40 scoop (1-ounce / 2 tablespoons) to portion, deep fry a few at a time at 350⁰F.
10. Time the fritter batches for 11 minutes.  Turn them frequently and bat them a little to help them expand.  They will triple in size.
11. Sprinkle finished fritters with cinnamon-sugar and then top with powdered sugar.
12. I like to serve fritters in baskets lined with white napkins.

ChefSecret:  It’s best to weigh out all the ingredients instead of just using cups and spoons.

Quip of the Day: “If there was no New Orleans, America would just be a bunch of free-loving people dying of boredom.”
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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, be 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.

#Desserts #Beignets #Fritters #DisneylandFritters #NewOrleans #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2022

​How you doin’?  It’s Friday—Happy Hour time and 5 o’clock somewhere—so why not an Appletini? It is usually considered more of a lady’s cocktail (although it doesn’t have to be); it is a sweet, delicious vodka cocktail. There are many variations on the Appletini, whether looking for a sweet-and-sour electric green cocktail or one with a more natural apple flavor and color. The fruit flavor can come from an apple liqueur or brandy, while some recipes use apple cider or juice instead. Some add green melon Midori (for color), while others choose orange-flavored Cointreau, but the truth is there's nothing like a tart and refreshing apple-forward Appletini like the one below.
 
My Vodka Appletini uses green apple schnapps which is a favorite for many martini drinkers. If you're looking for the greenest color in your appletini, this is an ideal recipe. Since this particular flavor of schnapps can be quite sweet, a touch of lime juice adds the perfect balance.
 
There's an Appletini recipe to fit any taste, but here is my quick and easy recipe that mixes up in mere minutes and requires just four simple-to-find ingredients.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces vodka (neutral flavor spirits)
1/2 ounce green apple schnapps (I prefer Bols)
1/4 ounce freshly squeezed lemon juice
Apple slice, for garnish (dip the apple slice in lemon juice to keep it from browning)
 
Directions

1. In a cocktail shaker filled with ice cubes, pour the vodka, apple schnapps and lemon juice. Shake well.
2. Strain into a chilled cocktail or martini glass.
3. Garnish with an apple slice or lemon wheel.
4. Serve and enjoy.

 
ChefSecret:  Appletinis are classic '90s, but it really isn’t a martini at all—it's more of an apple vodka sour. The tartness can be adjusted to fit your taste. If it’s a bit too tart, add a dash of simple syrup or tarten it up (I don’t think that’s a word, but go with me—you know what I mean) with an extra squeeze of fresh lemon or lime juice.

Quip of the Day: “I tried to say NO to the Vodka… But it’s 40% stronger than 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, be 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.

#Cocktail #HappyHour #Appletini #Vodka #GreenAppleSchnapps #Apples #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 
                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Lawry’s California Center was the center of my life for 5 years. I joined the company to help design one of the most beautiful corporate headquarters in California—26 contiguous acres just 3 miles from downtown Los Angeles. It was a great experience, so much so that I stayed working there long after my design gig ended.
 
A lot of money went into this beautiful garden center. My bosses, Richard and Ralph Frank, were the perfect people for me to work with since they catered to creativity. One afternoon we were all talking, and I asked the question, “With the upcoming stockholder’s meeting how are you going to explain the millions of dollars spent with no apparent revenue?” The decision was made to open-up a small restaurant at the center and see who might come. After all, we were all restaurant people and we could easily design a new concept and get open in the next 3-weeks. La Cocina was the brand and most menu items sold from this small walk-up were made using Lawry’s ingredients. La Cocina Enchiladas turned out to be a guest favorite; in fact, people were queued up from 11:30 to 2:30 every weekday.
 
With La Cocina Enchiladas there are two points of excellence easily duplicated at home—the meat and the tortilla. The meat must be well seasoned—we used a homemade seasoning—and the tortillas must be fried and dipped into sauce before rolling. These enchiladas are amazing! Close your eyes and imagine you are dining at Lawry’s California Center—where Southern California isn’t just a state, but a state of mind.
 
Epilogue: After the Thomas J. Lipton Company bought Lawry’s, they closed Lawry’s California Center in 1992. They turned the land over to the State of California and it was later re-opened as the Santa Monica Mountains Conservancy, Los Angeles River and Garden Center.
 
This is truly a recipe your family will love.
 
Prep time:  25 minutes
Cook time:  20 mins
Yield:   8 servings
 
Ingredients
1 pound lean ground beef
1/4 cup finely chopped yellow onion
2 cups shredded Cheddar cheese
1/2 cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning (see recipe below)
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2  cups enchilada sauce, plus 1/4 cup, divided (I prefer Las Palmas)
1-1/2 teaspoons chili powder
1 tablespoon minced garlic
1/2 teaspoon salt
3 tablespoons vegetable oil
8 corn tortillas
4 tablespoon chopped black olives, drained
1/2 cup shredded Cheddar cheese
8 whole black olives
 
Directions 

1. Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes.
2. Drain the grease and cool the meat mixture.
3. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted.
4. Mix in 2 cups of enchilada sauce, chili powder, garlic, and salt. Bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
5. Preheat oven to 350⁰ F.
6. Heat 3 tablespoons of vegetable oil in a small sauté pan.
7. Pour about 1/4 cup of enchilada sauce in a separate shallow dish.
8. Using tongs, fry each tortilla in the oil for 30 seconds one at a time and then dip it into the enchilada sauce.
9. Lay the sauced tortilla onto a work surface and spoon about 1/4 cup of meat and sauce mixture down the center of the tortilla.
10. Top the meat and sauce with a sprinkling of black olives.
11. Roll the tortilla up, enclosing the filling, and lay seam-side down in a 9 X 13-inch baking dish. Repeat with remaining tortillas.
12. Spoon any remaining meat and sauce over the enchiladas and scatter any black olives over the top.
13. Sprinkle tortillas with 1/2 cup Cheddar cheese.
14. Place a whole black olive in the center of each rolled enchilada.
15. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are hot and bubbling, 20 to 22 minutes. Remove from the oven.
16. Let the enchiladas stand in their pan for about 5 minutes before serving.

ChefSecret:  Frying the tortilla before rolling will help maintain the texture of the corn masa which give the enchiladas a nice bite.
 
Ed’s Taco & Enchiladas Meat Seasoning Mix
 
The perfect seasoning for ground beef, ground chicken, turkey and even tofu.
 
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 in 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.
3. Three (3) tablespoons of taco season will season 1 pound of ground beef, chicken, turkey, or tofu.

ChefSecret:  3 tablespoons of my taco seasoning is the equivalent to 1 package of commercial, store-bought taco seasoning… just better tasting. This seasoning mix keeps well in an airtight container at cool room temperature up to 6 months.

​Quip of the Day: “If you can’t laugh at yourself, let me do it for you.”
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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, be 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.

#Entrees #Lunch #Dinner #BeefEnchiladas #Beef #Lawrys #LasPalmas #LawrysCaliforniaCenter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                            ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Are you concerned that you and your family are eating enough vegetables to meet the minimum daily requirements (5-A-Day)? Even if you’re not a vegetarian it is important to try to eat all the veggies you can as often as possible—every day is best. There is great healing power in vegetables.
 
A good quick way to meet these requirements is to make soups. Make a big pot of soup at least once a week. It’s easy to make; is a great hearty lunch or a lovely light dinner.
 
Let’s face it, it’s easier to stay slim when you are younger, but cross 30 and things just start to change. Prioritize your well-being this winter by eating soup and following the recommendations below to keep young, healthy and active. Set the intention to head toward one goal. Just one. Need some inspiration to get you going? We’ve got you covered.
 
Make your workout routine stick once and for all.
Many people set New Year’s resolutions to get fit or work out more. But for some, it’s easier said than done! Learn how you can get motivated and make more time for workouts. Plus, discover tips to help make it a routine, getting you closer to the results you’re after.
 
Crunched for time? Sneak in a workout.
Between meetings, before dinner and at home find slivers of time to squeeze in body movement. Whether you take the stairs or go for a walk, it counts. Jump rope for a few minutes or try low-impact yoga or stretching. Like to dance? Move your hips and feet to the music’s beat. Explore some of the newer, exciting exercise products.
 
Recharge your brain with a crossword puzzle.
One thing that crosswords, other puzzles and solitaire have in common is that they give your brain a workout. It feels good to make connections that may help strengthen the brain.
 
Warm up over a bowl of hot soup.
Add a little spice and veggies to your life with my Chunky Vegetable Soup. Serve it hot with a little salsa and a squeeze of lime.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield: 4 servings
 
Ingredients 
3 tablespoons olive oil
4 tablespoons garlic (finely chopped)
1/2 teaspoon dried thyme
1 cup yellow onion (finely chopped)
28 ounce can of crushed tomatoes
3 medium carrots (roughly chopped)
2 stalks celery (roughly chopped)
2 turnips (roughly chopped)
1/4 head cabbage (roughly chopped)
7 cups low sodium vegetable broth
1 teaspoon of a dried herbs, i.e., basil, oregano and/or parsley
salt and pepper (to taste)
 
Directions

1. In a large pot over high heat, add the oil, garlic, dried thyme, and onions. Cook for 4-6 minutes until onions soften and become clear.
2. Add the crushed tomatoes and stir.
3. Add the carrots, celery, turnips, cabbage, vegetable broth and dried herbs.
4. Cover and lower the heat to a simmer. Cook for 25 minutes or until vegetables are cooked through.
5. Check on your soup and stir it every so often to make sure the veggies aren’t burning at the bottom of the pot.
6. Season with salt and pepper to taste and serve.

ChefSecret:  Feel free to add your favorite veggies... broccoli, cauliflower, peas, peppers... whatever makes you happy.  This soup recipe is designed to be vegan, but you can add roasted and pulled chicken or meatballs to change the profile of the nutritionals.

Quip of the Day: “A hearty soup is just a way of screwing you out of a real meal.” -- Mark Twain. 
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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, be 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.

#Entrees #Soup #VegetableSoup #Vegetarian #Carrots #Turnips #Celery #Tomatoes #Cabbage #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                              ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? My mother’s favorite cocktail was a Vodka Gimlet—it was the first drink I learned to make—vodka and Rose’s Lime Water. Personally, I am a gin guy, myself and I am not very fond of Rose’s.
 
So, what is a Gimlet, you ask? A gin gimlet is a classic cocktail made of freshly squeezed lime juice, Hendrick’s Gin (my preference) and simple syrup. It’s sometimes served with a splash of soda water. This cocktail became popular in the 1950’s, but a recipe for a gin gimlet was included in a 1930’s cocktail book.
 
Okay, time for a little history of the cocktail (take notes, there may be a pop quiz next period). I’ve been told that some historians think it came from a Surgeon Admiral Sir Thomas Gimlette (Oh, that’s where the name comes from), who started pouring it for British sailors to prevent scurvy. An alternate thought declared that a gimlet was a tool used for drilling small holes on navy ships, and it could refer to the drink’s “piercing” effect on sailors. Whatever the case, the gimlet has now solidified itself as one of history’s great cocktails.
 
A Gin Gimlet Cocktail is tangy and sweet, with an aroma of gin. It has slightly medicinal botanical gin flavor. If you’re not a fan of strong drinks, we’d recommend trying the gin fizz instead. Or, you can add a splash of soda water to mellow out the flavors in this cocktail!
 
So, prepare to prepare a retro cocktail that’s super refreshing and takes only 5 minutes to make. It has the perfect balance of sweet and tart with the lively botanical flavor of the Hendrick’s Gin.
 
Ingredients
2 ounces gin (I prefer Hendrick’s, but then I have already said that a couple of dozen times)
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
Splash of soda water (optional)
Lime wheel (garnish)
 
Directions

1. Add the gin, lime juice, and syrup to a cocktail shaker.
2. Fill with ice and shake it like you mean it until cold.
3. Strain into a cocktail glass and top with a splash of soda water, if desired.
4. Garnish with a lime wheel and serve.

ChefSecret:  A gin gimlet is traditionally served in a cocktail glass similar in shape to a martini glass, though they are slightly different: a cocktail glass is slightly smaller and more rounded, and a martini glass has more of a cone shape with a a shorter stem. No need to buy a special cocktail glass if you have a martini glass.

Quip of the Day: “If life gives you limes, Add GIN.”
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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, be 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.
​
#Cocktail #HappyHour #GinGimlet #HendricksGin #Gin #Limes #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2022