How you doin’? It started last year and accelerated in February and March--INFLATION! I’ve been getting sticker shock every time I check out at the supermarket cash register (or the gas station pump). I’m not sure if I’m buying this week’s groceries or making a rent payment. Quite frankly, I don’t know how large families are making ends meet. This Budget Spaghetti dish is meat-free. However, you can feel free to add roast chicken if your food budget allows. For those following a vegetarian diet then this is the perfect recipe for you, too.
 
Growing up I was never a big fan of Brussels sprouts. I’m reminded of that Leave It To Beaver Brussels sprouts episode. When Beaver refuses to eat his Brussels sprouts, Ward and June try to find a compromise in their differing opinions on discipline, only to find that Beaver discovers they’re not so bad after all. It took me until I was past my teens before I could accept them. With this recipe I think you’ll find that even the Beaver Cleavers of the world will be very accepting of this recipe with roasted Brussel sprouts.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients 
4 tablespoons olive oil, divided
1-1/2 cups coarse fresh breadcrumbs (roughly about 4 ounces of torn crusty bread)
1-1/4 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, to taste
2 tablespoons grated zest of 2 medium lemons, divided
16 ounces dry spaghetti
3 cups roasted Brussels sprouts, quartered or shaved
3 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 tablespoon freshly squeezed lemon juice, plus more as needed
1/2 cup grated Parmesan cheese, for serving
 
Directions

1. Bring a large pot of heavily salted water to a boil. 
2. In a large nonstick frying pan heat the oil and lightly toast the breadcrumbs in 2 tablespoons of oil.
3. Season the breadcrumbs with 1/4 teaspoon each of the salt and black pepper.
4. Cook, stirring occasionally, until the breadcrumbs are golden-brown and toasted; about 7 minutes. 
5. Remove from the heat and stir in half of the lemon zest.
6. Transfer the breadcrumbs to a medium bowl and set aside.
7. Wipe out the pan with paper towels.
8. Add the spaghetti to the boiling water and cook according to package directions until al dente (usually about 10 to 12 minutes).
9. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat until shimmering. 
10. Add the roasted Brussels sprouts, garlic and red pepper flakes (if using), and cook until heated through; 2 to 3 minutes. 
11. Add the wine, remaining 1 teaspoon salt and pepper.
12. Cook until the wine is reduced by about half; about 2 minutes.
13. When the pasta is ready, using tongs, transfer the pasta directly from the cooking water adding it to the frying pan on medium heat.
14. Add the 2 tablespoons lemon juice and 1 cup of the pasta cooking water and cook, tossing constantly, until the sauce thickens and coats the pasta. Add more pasta water a tablespoon at a time as needed if the pasta is dry.
15. Remove the pan from the heat and stir in the remaining lemon zest. 
16. Taste and season with more salt, pepper and lemon juice as needed.
17. Top with the toasted breadcrumbs and Parmesan cheese; serve immediately.

ChefSecret:  The breadcrumbs can be toasted, cooled completely and stored at room temperature for up to 2 days. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.

Quip of the Day:  When I was a child, I didn't like eating Brussels sprouts. I told my mom I wasn't hungry. She said, “the children in Africa would be happy with sprouts!” I replied, “the moms in Africa would be happy with a child that's not hungry!” That was the first day I started to walk with a limp.

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 #BrusselsSprouts #Spaghetti #Parmesan #LeaveItToBeaver #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Rubio’s Mexican Grill (now Coastal Grill) is the home of the Original Fish Taco. According to founder Ralph Rubio, he and some friends from San Diego State University were on spring break in San Felipe, Baja California when he first encountered fish tacos for the first time at a local stand; he inspired to open a restaurant serving them in his hometown of San Diego to work his way through college. Thanks to Ralph and his original vision, the popularity of fish tacos has spread throughout California. Rubio's standard fish tacos are made from Alaskan pollock, and are battered, fried, and served in a soft, warm corn tortilla.
 
Ralph retained Perspectives to update and reimage the restaurants to bring them back to their original visual roots. Our work was then duplicated in most of the existing restaurants and all the new ones.
 
Here is my tribute to the original recipe. Ralph’s original 1:1 ratio of flour to beer (and just a hint of salt and pepper) creates a fluffy batter that you'll want to use on chicken, veggies and fish, of course—just about anything you fry. 
 
Prep time:  20 minutes
Inactive time:  15 minutes
Fry time:  15 minutes
Total time:  50 minutes
Yield: 6 to 8 servings
 
Ingredients 
For the beer batter
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark very cold Mexican beer (see ChefSecret)
 
For the cream sauce
1/3 cup mayonnaise
2/3 cup Mexican crema (see ChefSecret) or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper to taste
 
For the fish tacos
Oil, for frying (about 1-inch deep)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut (see Chef Secret) cut into 5-inch x 1/2-inch strips
Freshly ground black pepper
Soft corn street tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish
Pickled jalapenos, for garnish, optional
 
Directions
To make the beer batter

1. Mix the flour, salt and pepper in a medium bowl.
2. Gradually add in the beer while whisking.
3. Set aside in a refrigerator and let the batter rest for 15 minutes before using.

To make the cream sauce

1. Add the mayonnaise and crema to a medium bowl.
2. Whisk in the lemon zest, lemon juice and water.
3. Season, to taste, with salt and pepper (can be made up to 3 days ahead, covered and refrigerated).

To make the fish

1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch.  Heat the oil until a deep-fry thermometer registers 350°F or when the end of a wooden spoon sizzles when inserted into the oil.
2. In a shallow-lipped bowl, combine the flour and salt.
3. Season the fish pieces all over with salt and pepper and then coat both sides with the salted flour.  
4. Working in batches, dip the fillets in the beer batter, coating the fillets on both sides.
5. Fry in the hot oil until golden brown and cooked through, about 5 minutes.
6. Transfer to paper towels to drain.

To assemble the tacos

1. Make tacos with the toasted tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

ChefSecret:  Pop open a cold Mexican cerveza like a Negra Modelo or a Dos Equis (XX) Ambar to make the beer batter. Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets. You can easily substitute sour cream for the crema if you can’t find it. My recipe calls for halibut—that’s my preference, but you can also use cod or pollock which works well and is a less expensive.

Quip of the Day: A Fish Taco always tastes great with an icy cold Mexican Cerveza. Please drink responsibly and don’t spill 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 #Lunch #Dinner #FishTacos #Rubios #Pollack #Halibut #Cod #MexicanCrema #OriginalFishTaco #Baja #Cerveza #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? There’s less than a week until the end of Peanut Month, so we’ve got to squeeze in this libation before April comes roaring in.
 
I thought that I had made or at least knew everything there was to do with peanuts—oh, so wrong! I was thinking about peanut or peanut butter cocktails and recently discovered peanut butter whiskey! If you’ve been thinking of making cocktails with peanut butter and/or whiskey, here’s your chance. Actually, there are lists of peanut butter whiskey cocktails out there using Skrewball Peanut Butter Whiskey.
 
STOP THE PRESSES—Peanut butter and whiskey? No, Peanut Butter Whiskey. Why the heck not? This harmonious blend of disparate ingredients might seem a bit surprising, but it’s really a whole lot of delicious. A little salty, a little sweet, a little savory and always smooth, Skrewball Peanut Butter Whiskey is unlike anything you’ve ever tasted. It’s a perfect celebration of the unexpected… fun, wild and wonderful. These recipes run the gamut from classic flavors like the Peanut Butter & Jelly Cocktail to tantalizing takes on a favorite boozy beverage, the Peanut Butter Whiskey Sour.
 
When you combine the smooth, caramel-y undertones of peanut butter whiskey with the taste of butterscotch, you end up with a luscious libation that is far more than the sum of its parts.
 
Prep time:  5 minutes
Yield:  1 shooter cocktail
 
Ingredients 
3/4 ounce Skrewball Peanut Butter Whiskey
3/4 ounce DeKuyper Buttershots (Butterscotch) Schnapps 
 
Directions

1. Pour the whiskey and schnapps into a chilled mixing glass over ice and shake until chilled.
2. Strain into a shot glass.
3. Serve and shoot.

​ChefSecret:  Skrewball Peanut Butter Whiskey is the perfect way to celebrate the weird and wonderful that’s in all of us.   

Quip of the Day: “Who answers the door at the nut house? The peanut buttler, of course.”
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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 #SkrewballPeanutButterWhisky #DeKuypersButtershotSchnapps #NPB #NationalPeanutBoard #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Peanuts just might be the magical ingredient for a happy life. 
 
The peanut's origins have been traced to Peru. It was brought to Europe by the Spanish and then spread to Africa and Asia. It arrived in North America in the mid-18th century with African slaves.
 
Before the salted caramel craze, there was the peanut pie. Some say it's simply a poor man's version of pecan pie—I don’t, I think it stands on its own and I love it. Others say its salty-sweet punch was inspired by the flavor thrills of a now-vanishing gas station treat created by pouring a five-cent packet of salted peanuts into a bottle of ice-cold Coke. Either way, we say it's a crackerjack pie.
 
It's at its finest when made with roasted, Virginia peanuts, the super-sized Cadillac of peanuts grown in the sandy soils of Tidewater Virginia and North Carolina. The near century-old Virginia Diner, located a stone's throw from the country's first commercial peanut farm in Wakefield, serves up a swoon-worthy peanut pie topped with a tender peanut-brittle-like veneer. It's totally addictive.
 
One of the first variations on the original recipe peanut pie that I tasted was Peanut Butter Cream Pie served at Williamsburg's Shields Tavern. There's something about this pie that gives it a nostalgic quality, whether through childhood memories jogged by the peanut butter flavor, or via the old-time creamy filling I remember as a kid.
 
This pie recipe makes, what I would call, an upscale ice cream pie with a delightful crispy rice crust. This is one of those heritage recipes that you can easily add to your family’s must have list.
 
Total Prep time:  15 minutes
Chill time:  10 minutes (for the crust)
Freeze time:  5 hours or overnight
Yield: 8 servings (1 9-inch pie)
 
Ingredients 
For the pie crust
Food release spray (I prefer Pam)
1/3 cup unsalted butter
1 cup semisweet chocolate chips
2-1/2 cups crispy rice cereal
 
For the pie filling
1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
10 ounces sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
1/2 cup warm chocolate fudge sauce (more if you desire)
1/4 cup chopped roasted peanuts
 
Directions
To make the pie crust

1. Spray the bottom and sides of a 9-inch deep dish pie pan with food release.
2. In a heavy sauce pan over low heat, melt the butter and chocolate chips.
3. Remove from the heat and gently stir in the rice cereal until coated.
4. Press into the bottom and sides of the prepared 9-inch pie plate.
5. Pop the finished crust in the freezer for 30 minutes.

To make the pie filling

1. In a large bowl, beat the whipping cream to stiff peaks; set aside.
2. In a separate large bowl, beat the cream cheese until fluffy.
3. Gradually beat in the condensed milk and peanut butter until smooth.
4. Stir in the lemon juice and vanilla.
5. Gently fold in the whipped cream.
6. Pour the filling into the frozen prepared crust.
7. Drizzle the fudge topping over pie.
8. Freeze the finished pie for 5 hours or until firm.
9. Keep the finished pie in the freezer until 30 minutes before serving to temper. It makes it easier to cut and more enjoyable to eat.
10. Sprinkle the chopped peanuts on the top before serving.
11. Store leftovers covered in the freezer as well.

ChefSecrets:  I use creamy peanut butter, but it is okay to use crunchy. You can substitute a store-bought chocolate wafer crust for the crispy rice crust if you prefer. The lemon juice brightens the flavor of the pie filling without added salt. 

Quip of the Day: “Why did Charles Schultz call his comic strip Peanuts?
The name Peanuts was chosen because it was a well-known term for children at the time, popularized by the television program “The Howdy Doody Show,” which debuted in 1947 and featured an audience section for children called the “Peanut Gallery.”
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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 #FrozenPeanutButterPie #PeanutButter #Chocolate #CrispyCereal #NationalPeanutBoard #NPB # #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                             ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? If you love chicken wings of any kind this is a recipe you’re going to want to try. These Vietnamese style savory caramel sauce wings weaves a perfect blend of salty, sweet, sour and spicy by making a caramel and instead of adding cream or water it uses salty fish sauce and sour lime juice and zest. If you want it spicier add some chilies or chili sauce along with some garlic for additional flavor.
 
My Vietnam Caramel Chicken Wings are made on the stovetop so don’t expect the wings to have crispy skin like Buffalo Wings or other wing recipes. But the caramel in the glaze adds a smoky depth and cuts the sweetness in a complex way. Don’t be scared of making these, as the lime juice that you add in the beginning of the glaze helps keep the caramel from crystallizing.
 
As the wings are dunked into a thick caramel sauce, you’ll find that they are a little sticky and messy but hey, they wouldn’t be chicken wings without a little mess! These Vietnamese style spicy caramel chicken wings will make an excellent addition to my lineup of snacks any occasion.
 
The cooking of Vietnam is done with minimal use of oil and dairy and relies more on the light, fresh flavors of herbs and vegetables. As a result, Vietnamese cuisine is considered one of the healthiest cuisines in the world.
 
Prep time:  25 minutes
Fry time:  15 minutes
Yield:  4 Servings
 
Ingredients 
1/2 cup Asian fish sauce
1-1/2 cups sugar (coconut sugar is more authentic, if you can find it)
1/4 cup Thai crab or shrimp paste with bean oil
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon water
Peanut or vegetable oil (for frying; about 10 cups)
1 cup all-purpose flour
1 teaspoon baking powder
1-1/2 cups cornstarch, divided
1/2 cup vodka
1-3/4 cups water
2 pounds chicken wings, tips removed, flats and drumettes separated
Kosher salt and freshly ground black pepper
1/4 cup chopped salted, roasted peanuts
Garnish: Fresh cilantro leaves with tender stems and lime wedges (for serving)
 
Directions 

1. Bring the fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes.
2. Stir in the sugar and fit the saucepan with a thermometer. Cook until thermometer registers 230° (mixture will become thick and dark).
3. Whisk in the crab (or shrimp) paste, lime juice, zest and 1 tablespoon of water until smooth.
4. Reduce the heat to low; keep warm until ready to dip wings.
5. Fit a large pot with clean thermometer and pour in the oil to measure 2”. Heat the oil over medium-high heat until thermometer registers 350° F.
6. Meanwhile, whisk the flour, baking powder and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1-3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).
7. Place the remaining 1/2 cup of cornstarch in a shallow dish.
8. Season the chicken with salt and pepper and dredge in cornstarch, shaking off excess.
9. Working in 3 batches and returning the oil to 350° between batches, coat the chicken in the batter, letting the excess drip back into bowl and fry until the skin is golden and chicken is crisp and cooked through, about 5 minutes. 
10. Transfer cooked chicken to a wire rack set on a baking sheet to drain.
11. Using tongs, dip hot wings into the warm caramel, turn to coat, then transfer wings to a platter.
12. Serve wings topped with chopped peanuts, cilantro and 2 wedges of lime on the side.

ChefSecret: Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat sauce before using.

Quip of the Day: “The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about or as a ritual like filling up a car, but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.”                                    …Anthony Bourdain
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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 #Entrees #Dinner #Chicken #ChickenWings #VietnameseStyle #Peanuts #FishSauce #Vodka #NationalPeanutBoard #NPB #NationalPeanutMonth #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                          ©Perspectives/The Consulting Group, Inc., 2022