How you doin’? I want to take a moment to celebrate Black History Month and a dear friend who was the producer and director of my second major feature film. You see I am not only skilled in working with food, but prior to designing and operating restaurants I was a motion picture and television production designer and that’s where I met the amazing Gordon Parks.
 
The fall of 1969 marked the first time a major motion picture studio in Hollywood released a film directed by a black filmmaker. Internationally known photographer, filmmaker, musician, author and Kansas native son Gordon Parks was that groundbreaking pioneer.
 
“The Learning Tree“ was produced by Warner Brothers-Seven Arts Studios. Along with Bill Conrad (executive producer), Bernie Guffey (cinematographer), Jimmy Liden (associate producer) and me (production designer), Gordon directed wrote and composed the soundtrack for the film.

“The Learning Tree” is based on Parks’ semi-autobiography 1963 novel of the same title, about  growing up in a Midwestern small town in the mid-late 1920s when life was made difficult by segregation and poverty. The film is centered on the lead character, Newt Winger. Parks portrays Newt as a young teenager who struggles with racism, discrimination and poverty, while also having to deal with the emotions of first love, conflict, and fear of death in the fictional town of Cherokee Flats, Kansas.
 
Gordon and I chose his hometown of Fort Scott and various locations to film The Learning Tree in 1968. Looking back, some of the same bigotry and poverty still existed as it did when Gordon was growing up. He told me it was important for the sets to be as realistic as possible and not to fall into the typical stereotypes depicted in films of the day.

When he looked at the interiors of the family home he bristled--my mother would never have paint peeling off the walls and cracked windows. She kept our home in perfect condition. Overnight I had our painters and scrapers come back through the set and clean it up. He was right. When I was invited for a fried chicken dinner at his mom’s house it was spotless and well organized—just as it was when he was growing up. Dinner was fantastic as well—more to follow on pan-fried chicken below.
 
I took my learning on being true to the period when it came to the segregated jail cell in the city lock-up. I designed a small cube cell with writing on the wall which he described to me in painful detail. The set builders and painters could only do so much to make this set come alive. One night I came into the studio with buckets of oatmeal and sour milk and threw it against the walls. With in a day or so it started to smell… to finish the atmosphere, I came in every night for a week and pee’d on the wall. When Gordon got back from the Fort Scott location, he was checking out the sets. The refurbished family home was spot on. The judge’s house was just as he remembered it, Chappy Logan’s Tavern and house of ill-repute was spot on. However when he walked into the jail cell—Gordon threw-up. Both the site and smell instantly took him back to where he had spent time as a young man growing up in a different time.

This is a coming-of-age story about a young man who grows up dealing with bigotry, poverty, violence, conflict and love, along with the unwavering support and love of his hardworking family. The film realistically portrays the severity of social and racial injustices and inequality. There are several moving and emotional scenes throughout the film; one of them is when Newt talks with his mother, Sarah, about living in Cherokee Flats (Fort Scott) and dealing with his conflicted emotions about his home and who he is growing to be.
 
Gordon Parks was born 112 years ago. The camera was Gordon’s choice of weapon to fight against racism, discrimination and poverty. This film provides an important message we all can learn from, showing us how to learn to live and love and not live to hate. It illustrates the importance of equity and social justice for all, not just for the select or privileged. We are inspired to learn to accept and respect the differences in people in other races and cultures, not to judge, disenfranchise and suppress others with different standards, boundaries and obstacles. We are reminded that everyone has worth and feelings, and not to devalue, shame or discourage anyone.
 
                                             Gordon Parks’ Mother’s
                                Kansas Cast Iron Skillet Fried Chicken
 
This classic recipe is made-from-scratch Southern-fried chicken which was served by Mother Parks. It is crispy and juicy, and it's sure to be a favorite for your family. The two-part batter simply consists of dredging the chicken in a buttermilk and egg mix, then giving it a quick shake in seasoned flour. This dish calls for bone-in pieces—however, other recipes use boneless chicken breasts or boneless chicken thighs with delicious results.
 
Prep time:  20 minutes
Chill time: overnight
Cook time:  25 minutes
Cool time:  10 to 15 minutes
 
Ingredients 
1 whole fryer chicken cut into 8 pieces (4 to 5 pounds)
3-1/2 teaspoons seasoned salt, divided (I prefer Lawry’s)
2-1/2 teaspoons freshly ground black pepper, divided
3 cups buttermilk, divided
3 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon chili powder
3 large eggs
2 teaspoons hot sauce
6-8 cups peanut oil for frying
 
Directions

1. Season the chicken pieces on all sides with 1 teaspoon seasoned salt and 1/2 teaspoon black pepper.
2. Place the chicken pieces into a 9 X 13-inch baking dish and cover with 2-1/2 cups buttermilk. Turn to coat. Cover and chill overnight, turning once.
3. 30 minutes before frying, remove the chicken from buttermilk, discard the marinade.
4.  On a plate sift together the flour, cornstarch, 2 teaspoons of seasoned salt, 1-1/2 teaspoons black pepper, garlic powder, onion powder, paprika and chili powder.
5. In a large shallow bowl whisk together the eggs, remaining salt, black pepper, buttermilk and hot sauce.
6. Dredge the chicken pieces in the flour, then into egg wash and then into flour again. Arrange on a baking sheet.
7. Let the chicken stand for 30 minutes to bring to room temperature and set the breading.
8. To fry: Preheat the oven to 200° F.
9. Prepare a rimmed baking sheet with an oven safe baking/cooling rack. Set aside for keeping fried chicken warm.
10. Fill a 12-inch cast iron skillet about 1/3 full of oil. Heat to 350° F.
11. Carefully lower the chicken pieces into the oil.
12. Fry the dark meat and white meat separately.
13. Maintain oil temperature around 350° F.
14. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165° F. Turn carefully midway through using tongs to avoid oil splatters.
15. Place fried pieces on the rack and keep warm in the oven between batches.
16. Let the chicken rest for 10 minutes before serving.

ChefSecret:  Serve the fried chicken alongside mashed potatoes (and gravy), coleslaw, creamed corn or another vegetable side dish. Fried chicken is also for breakfast with waffles and maple syrup.

Quip of the Day: “I think it’s fun to serve comfort foods because it’s an instant ice-breaker. If somebody’s expecting fancy food and you whip out some fried chicken, they feel like, well you know, they can put their elbows on the table and the etiquette police aren’t going to come out to get 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 #Chicken #SkilletFriedChicken #GordonParks #TheLearningTree #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Writing and testing new recipes several times a week is a monumental task. I’m not complaining, but I am always grateful when people send in some of their recipes that they would like memorialized on the Perspectives’ Survival Guide website. Here is one of those recipes—Beet, Blood Orange & Fennel Salad—that was sent to us from the fine people at Gelson’s Markets in California.
 
This salad is the harbinger of healthful eating. It’s dressed in a tart citrus vinaigrette with touches of fresh mint. It is a great companion for earthy sweet beets and Spanish-style blood oranges. We’ve topped the beets with slices of blood orange, onions, roasted fennel and chèvre (goat cheese)—so every forkful of salad is a delightful mix of sweet, tart, crunchy and creamy.
 
Between the golden beets, the blood orange, and the bright green mint, this is a gorgeous salad, and ideally, it should be enjoyed with family as a side or entrée salad. As light and refreshing as it is, the beets give it a certain earthy flavor with hearty versatility. Try pairing this salad with a grilled salmon fillet or slices of rotisserie chicken.
 
Prep time:  45 minutes
Cook time:   1 hour
Cool time:  45 minutes
Yield:  4 servings
 
Ingredients
2 medium golden beets
1 bulb fennel, quartered and sliced ½-inch strips, fronds reserved
1 tablespoon olive oil
2 blood oranges, peeled and sliced 1/4-inch thick
1/2 cup red onion, sliced very thin
2 ounces chèvre
1 tablespoon shredded fresh mint
Flakey sea salt and freshly ground black pepper, to taste
 
Directions

1. Preheat an oven to 375⁰ F.
2. Rinse the beets in water, season with a pinch of flakey salt, wrap them up tightly in aluminum foil, and place them on a foil-lined sheet pan.
3. Toss the fennel strips in olive oil, season with salt and pepper and place them uncovered alongside the beets.
4. Roast the vegetables for one hour, or until the beets are fork tender and the fennel is golden brown in spots.
5. Allow the beets to cool, and then peel and slice them 1/4-inch thick.
6. On a serving platter, layer the beets and oranges randomly and season them with a pinch of salt.
7. Sprinkle the sliced fennel and red onion over the beets and oranges.
8. Add the mint and crumbled chèvre, garnish with fennel fronds, and drizzle with blood orange vinaigrette.
9. Serve immediately.

 
Blood Orange Vinaigrette
Ingredients 
2 tablespoons minced shallot
1 tablespoon lemon juice
2 tablespoons blood orange juice
1 tablespoon champagne vinegar (rice vinegar also works)
1/4 cup olive oil
1/2 tablespoon chopped mint
Freshly ground black pepper, to taste
Sea salt, to taste
 
Directions

1. In a medium bowl, combine the shallot, lemon and blood orange juice and vinegar.
2. Add the olive oil in a slow stream, whisking vigorously.
3. Add the mint, season with salt and pepper, and gently whisk to combine.
4. Vinaigrette will keep in the refrigerator for up to 2 weeks.

ChefSecret:  This salad has great staying power—it doesn’t wilt. It’s a great salad to take to a tailgate, brunch or dinner party or a barbecue.

​Quip of the Day: “I normally knock on the fridge door before I open it, just in case there’s a salad dressing.” Get it?
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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 #SideDish #Salad #Lunch #Dinner #Beets #GoldenBeets #BloodOrange #Fennel #Vinaigrette #GoatCheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                            ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? It makes no difference if your Super Bowl team is winning or losing, my Sazerac Cocktail will buoy your winning spirits or drown your sorrows in whisky. The Sazerac is a close cousin to an Old Fashioned. It has been around in one form or another since the early 1830’s. It was trademarked by Sazerac Co in 1900. The Sazerac was crowned the official cocktail of New Orleans in 2008, a designation more suited to marketers than drink mixers. The truth is the Sazerac has always belonged to the Crescent City.
 
It is believed that the first Sazeracs were made with French brandy—Sazerac de Forge et Fils, to be exact. And it’s known that those first Sazeracs contained Peychaud’s bitters, a bright-red concoction with flavors of gentian and anise that was invented by New Orleans resident Antoine Peychaud. Add some sugar and a dash of absinthe, and you have a strong, aromatic drink that embodies the city from whence it hails.
 
Today, the French brandy has been replaced with American rye whiskey, a spirit that grew in both popularity and availability during the 19th century. Brandy or cognac, which are distilled from grapes, yields a Sazerac that is fruity and floral, different than today’s rye-based versions, which feature the grain spirit’s trademark spicy notes.
 
A well-made rye Sazerac is indeed a tasty cocktail, full of kick and depth. My recipe combines equal parts cognac and rye, not as an homage to a lost classic but because the two work together perfectly. The opposing pairing, when accented by the licorice flavors of absinthe, produces a cocktail that’s simultaneously soft and bold, smooth and brash—and unmistakably New Orleans.
 
Ingredients 
1/2 ounce absinthe, to rinse the glass
1 sugar cube
1/2 teaspoon cold water
3 dashes Peychaud’s bitters
2 dashes Angostura bitters
1-1/4 ounces rye whiskey
1-1/4 ounces cognac
Garnish: lemon peel
 
Directions

1. Rinse and swirl a chilled rocks glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
3. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
4. Strain into the prepared chilled glass.
5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

ChefSecret:  The fresher the lemons the more lemon oil you will get when you express it into the cocktail.

Quip of the Day:  My wife asked me if she had any annoying habits. Then she got all uptight and annoyed when I set up the Power Point presentation. I am now sleeping in the Tuff Shed in the backyard.
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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 #Sazerac #Absinthe #PeychaudsBitters #AngosturaBitters #Cognac #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

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

How you doin’? Here are a pair of recipes designed to win the heart of your favorite Valentine again (or maybe just for the first time). Many people are playing it safe and making their Valentine dinner at home again this year. We have been hearing more about people loving couple’s cooking where both people take a part in making dinner. What could be more fun that having a blast cooking together?! Here are two great Creme Brûlée recipes that are pretty failure-proof to make and bring a little more love to your favorite lover’s holiday.
 
Where did creme brûlée originate? Well, as usual it isn’t an easy timeline to figure out.  France, England and Spain all lay claim to be the country where crème brûlée had its debut. The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a chef at the Palace of Versailles. Some of the confusion maybe in the different names countries placed on similar dishes. Crème brûlée may also be known as burnt cream or trinity cream and are virtually identical to the original crema Catalana. They are all desserts consisting of a rich custard base topped with a layer of hardened caramelized sugar.
 
For a different presentation you can turn the ramekin out and serve the custard with shards of sugar over mangos sprinkled with rum or strawberries with Grand Marnier.
 
Prep time:  10 minutes
Cook time:  30 minutes
Set & cool time:  2 hours
Yield:  6 servings
 
Ingredients 
6 large egg yolks
6 tablespoons granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon almond or orange extract
2-1/2 cups heavy cream
2 tablespoons light brown sugar
 
Directions

1. Preheat an oven to 300⁰ F.
2. Fill a roasting pan about half full of water and place in the oven.
3. Butter 6 oven-safe ramekins.
4. Beat the egg yolks with 4 tablespoons of the granulated sugar and the vanilla extract in a mixing bowl until thick and creamy, about 5-minutes.
5. Pour the cream into a saucepan and stir over low heat until it almost comes to boil.
6.  Remove the cream from heat immediately; cool slightly so as not to scramble the eggs in the next step.
7. Stir a little of the warm cream into the egg yolk mixture; add a little more and stir well, and then add the rest. Beat until well combined.
8. Simmer water in the bottom of a double-boiler. Pour the combined cream mixture into the top of the double boiler and stir until mixture lightly coats the back of a spoon, about 3 to 5 minutes.
9. Remove the mixture from the heat immediately and pour into the prepared ramekins.
10. Carefully place the ramekins into the water bath and bake in the preheated oven for 30 minutes.
11.  Remove from oven and cool to room temperature.
12. Cool the custards for an hour and then refrigerate for at least 1 hour or overnight.
13. When ready to serve, preheat an oven to Broil on High.
14. In a mixing small bowl combine remaining 2 tablespoons of white sugar and the brown sugar.
15. Sprinkle the sugar mixture evenly over custards.
16. Place the sugar-topped dishes under the broiler until the sugar melts, about 2 minutes. Watch carefully so as not to burn the sugar (see ChefSecret for more information).
17. Remove from heat and allow to cool.
18. Refrigerate until custard is set again and the sugar has crisped.

 
Cheater Vanilla Creme Brûlée
 
This recipe is for those who don’t want to go the trouble of making their own custard—not that it’s all that hard. The secret ingredient in this recipe is to substitute vanilla ice cream instead of all the other ingredients required up above. My smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! By the way, I even use melted vanilla ice cream for a great crème anglaise when I am pinched for time.
 
Prep time:  10 minutes
Cook time:  40 to 50 minutes
Set & cool time:  2 hours
Yield:  2 servings
 
Ingredients 
1 cup high-quality vanilla ice cream
2 large egg yolks
2 tablespoons granulated sugar
 
Directions

1. Preheat an oven to 325°F.
2. Fill a small roasting pan about half full of water and place in the oven.
3. Butter 2 oven-safe ramekins.
4. In a microwave-safe bowl, pulse the ice cream in 20 second intervals, stirring between, until melted.
5. Let the melted ice cream cool for 5 minutes.
6. Whisk in the egg yolks, one at a time, until the mixture is smooth and consistent.
7. Pour evenly into the prepared ramekins.
8. Move the ramekins to the roasting pan.
9. Bake for 40-50 minutes or until set but still a little jiggly in the center.
10. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for 2 hours or up to 3 days.
11. When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brûlée.
12. Broil on high on the top rack of the oven for 2-3 minutes until bubbly and browning watching to make the sugar doesn’t burn.
13. Remove from heat and allow to cool.
14. Refrigerate until custard is set again and the sugar has crisped.

ChefSecret:  If you have a kitchen blow torch, gently torch the sugar until golden and bubbly.

Quip of the Day: “Everything French is really amazing, especially creme brûlée, but then again, anything with a little cream and burnt sugar works for 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.

#Desserts #Baking #Custard #ValentinesDay #CremeBrulee #VanillaIceCream #BlowTorch #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                        ©Perspectives/The Consulting Group, Inc., 2022

 ow you doin’? Consider this the tale of two dips that are perfect for Super Bowl Sunday. Nacho toppings are perfect for dipping while sipping and rooting for your favorite team. My Macho Nacho Dip is better than the original, plus you can add as much heat as desired.
 
I’ve already written how much I love Buffalo Wings (Cooking Lesson #410: Super Bowl Sunday Crock Pot Chicken Wings). My Buffalo Chicken Dip provides all the spicey flavor without any of the bones.
 
Macho Nacho Dip
 
If you’re planning to watch the play-by-play, binge-watch a TV series or indulge in a streaming movie, nachos are definitely in the Must Have category for quick snacks or dinners in front of the boob-tube for adults and kids alike.
 
My nacho recipe is definitely for people who love to pick at the toppings. Now, you don’t have to create an architectural masterpiece by piling on all the cooked ingredients over a tower of chips. I leave all the gooey stuff in the skillet after sliding them under the broiler to melt the cheese. It’s good way to keep the ingredients warm and juicy in the pan—and the tortilla chips stay nice and crisp in an adjacent bowl preventing them from getting limp.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients 
1 tablespoon of cooking oil
1/2 cup chopped white onion
1-1/2 tablespoons finely diced jalapeño
1/2 cup chopped green pepper
1 pound ground beef (85%/15%)
1 cup store bought salsa (choose the heat level of your taste)
1 cup frozen corn, defrosted
1 cup black beans, drained
1 cup shredded mild Cheddar cheese or Mexican cheese blend
2 avocados, pitted and sliced
3 scallions, sliced into circles
Tortilla chips, warm
 
Directions

1. Preheat the broiler in an oven.
2. Heat the oil in a medium cast-iron skillet.
3. Add the onion, jalapeño, green pepper and ground beef.
4. Cook over medium-high heat until the meat is browned and the vegetables are tender.
5. Add the salsa, corn and black beans; stir until combined.
6. Top the skillet with shredded cheese and slide it under the broiler.
7. Cook the nachos mixture until the cheese is melted.
8. Serve with diced avocado, scallions and a bowl of heated tortilla chips.

 
Buffalo Chicken Dip
 
I thought the Buffalo Bills were going to make it to the Big Game this year—they came close but fell short—but you can still be a Buffalo winner. This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers or chips and celery and carrot sticks. Everyone loves my wing recipe and now you can have your chicken without the bones.
 
Prep time:  5 minutes
Cook time:  45 minutes+
Yield:  20 servings (roughly 5 cups)
 
Ingredients 
15 ounces roasted chicken chunks (1/2-inch cubes)
3/4 cup pepper sauce, more if you like it hotter (I prefer Frank's Red Hot)
2 (8 ounce) packages softened cream cheese
1 cup ranch dressing (I prefer Hidden Valley)
1-1/2 cups shredded mild Cheddar cheese, divided
2 tablespoons blue cheese crumbles
1 bunch celery, cleaned and cut into 4-inch pieces
1 bunch of carrots, peeled and cut into 4-inch pieces
Crackers and chips for dipping
 
Directions

1. Heat the chicken and hot sauce in a skillet over medium heat, until heated through.
2. Stir in the cream cheese and ranch dressing.
3. Cook and stir until well blended and warm.
4. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
5. When ready to serve top with the blue cheese
6. Serve with celery, carrot sticks, crackers and chips.

ChefSecret:  With all the officiating changes over the last several years—challenges, video replays and checking with New York, game times have gotten longer—much longer. Make sure you have enough goodies to take you through at least 3-1/2 hours.

Quip of the Day:  For all you newbies out there, red wine pairs well with trying to understand all the new football rules… and if you drink enough, some of them may actually make sense… God knows they don’t when you’re cold sober!
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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, 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.

#Appetizers #Snacks #SuperBowlSnacks #Dips #Nachos #BuffaloChickenDip #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                          ©Perspectives/The Consulting Group, Inc., 2022