How you doin’? I had the pleasure of working with Jimmy Buffet and John Cohan at Margaritaville—Las Vegas. After opening it turned out to be the highest grossing restaurant in the United States. Go Jimmy!
 
The Margaritaville song was the impetus for the restaurant. It is complete with a large margarita glass a slide that the tequila mermaid slides down once an hour. Las Vegas is always fun but Margaritaville is a complete blast.
 
So in celebration of Cinco de Mayo and Margaritaville, here is a new Margarita made with St. Germain instead and orange liqueur.

St. Germain is naturally flavored, and each bottle can contain up to 1,000 elderberry  flowers. St. Germain’s flavor is compelling, pleasantly floral, lightly herbal, sweet without being sugary, and is surprisingly great with tequila.
 
Whether at home or at Margaritaville, have a wonderful Cinco de Mayo.
 
Ingredients
1 ounce St. Germain
1-1/2 ounce tequila (I used Patron Silver)
1/2 ounce simple syrup
3/4 ounce freshly squeezed lime juice ()
 
Directions

1. Add ice to shaker with all ingredients.
2. Shake it like you mean it for 10 to 15-seconds to mix and chill.
3. Pour it into bucket glass that has a salted rim.
4. Toss the spent limes wedges into the drink as a garnish.
5. Add more ice if you need it.

ChefSecret:  Try using a mix of kosher salt and sumac to coat the rim of the glass. The sumac is what makes gives the salted rim a speckled red appearance. The sumac is optional, but it makes for a pretty presentation and adds a subtle hit of sour.

Covid-19 Quip of the Day: “I discovered it’s not a good idea to work without shoes and socks in my home office. Did you know that your little toe is specifically designed to geo-locate furniture edges in low-light conditions?”
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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 ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #StGermain #Tequila #Margarita #JimmyBuffet #Margaritaville #CincoDeMayo #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Carnitas is one of my favorite Mexican foods. It is very versatile and can be used plated on its own or in tacos, enchiladas and/or tostadas.
 
The literal meaning of Carnitas is "little meats." It is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas is made by braising or simmering the meat in pork lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander (cilantro leaves), pickled red onion, salsa, guacamole, tortillas and refried beans.

You wouldn’t think that any meat “boiled” in lard would come out tasting great and not be greasy at all. It’s kind of an unusual dish to cook as well. When you first start cooking in pork lard the smell around the kitchen is a bit off putting, but it transforms into something sublime the longer it cooks.
 
Prep time:  15 minutes
Cook time:  3 to 4 hours
Cool time:  1 hour
Yield:  4 Pounds
 
Ingredients
5 pounds Lard
6 ounces cola soda
2 small oranges, cut in quarters and seeded
6 whole cloves garlic, smashed
2 tablespoons minced fresh cilantro,
2 whole fresh jalapeño chiles, halved lengthwise
2 teaspoons ancho chili powder
1 medium white onion, quartered
2 teaspoons kosher salt
5 to 6 pounds pork butt, cut in 3- to 4-inch cubes
 
Directions

1. Measure all ingredients, ready to go at your side.
2. Place the lard in a heavy deep pot or Dutch oven over medium-low heat. 
3. When the lard has just melted (and is still relatively cool) add the cola, oranges, garlic cloves, cilantro, jalapenos, chili powder and onion. 
                                     NEVER ADD COLA OR OTHER INGREDIENTS INTO HOT LARD
                                                AS IT CAN CAUSE A SAFETY AND FIRE HAZARD
4. Lightly salt the meat and place in the pot with lard mixture.
5. Cook over medium-low heat for 2-1/2 to 3 hours. After about 30 minutes the lard will begin to boil.  Allow it to boil it gently. 
6. Remove orange slices and allow meat to brown.
7. After the meat browns, remove from the lard and allow to drain on paper towels.
8. While the pork is still warm, shred meat with two forks.
9. To reheat the carnitas, transfer the meat to a sheet pan and pour 3/4 cup cooking liquid over meat and toss to combine. Broil until crisp and deeply browned in spots.
10. Serve with tortillas, sour cream, thinly sliced cabbage, pickled red onion, and hot sauce.

ChefSecret:  There are some recipes that utilize an Instant Pot to make carnitas. These recipes don’t fry the meat in lard—they braise them in liquid. While the Instant Pot makes a great pulled pork, I wouldn’t call it carnitas. By the way, you should never use your Instant Pot or any pressure cooker for frying in oil under pressure. It’s very dangerous. 

Covid-19 Quip of the Day: “A great practical joke now is to go up to someone’s door, ring the doorbell, then instead of running away, just stand there.”

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Carnitas #Pork #Lard #CincoDeMayo #DutchOven #Braise #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? You may not have thought a whole lot about it, but tacos are a cool food. Now, I’m not talking about the Taco Bell style although I still go back to the “Bell” on occasion. I’m talking about marinated charred steak tacos folded up in homemade-style warm corn tortillas with a Mexican-style, homemade charred salsa.
 
I decided to use Chef Roy Choi’s signature carne asada marinade, which makes the meat impressively flavorful and aromatic. It is a combination of spices and herbs—garlic, scallions, ancho chile powder, jalapeños, fresh cilantro, beer, kiwifruit, mirin and plenty of citrus flavors.
 
It’s not a hot marinade, but it is full flavored and smoky—you can barely taste the heat. The steak tastes bright, fresh, tangy and is perfect for tacos. Making the marinade is no big deal, just take all the ingredients and buzz them together in your blender. 
 
The marinated steak chars up beautifully on the grill, and you can smell all the different ingredients of the marinade as it cooks. I like to take the steak and wrap a nice piece in a toasted corn tortilla with pickled onions, radishes, cilantro, lime, my Charred Salsa, hot sauce and maybe a little queso fresco—any favorite taco toppings will work, especially with a frosty cerveza on the side.
 
Prep time:  10 minutes
Marinade time:  1 hour minimum
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients
6 to 8 large, peeled garlic cloves
1/4 large peeled yellow onion, chopped
3 thick scallions trimmed and roughly chopped into 2” pieces
1/4 cup ancho chile powder
2 jalapeño peppers, stem removed
1/2 bunch fresh cilantro
3/4 cup lager beer
1 orange—juice and grated zest
2 limes—juice and grated zest
1 kiwifruit, peeled
1/4 cup mirin Asian rice wine
1/2 teaspoon kosher salt
1 tablespoon freshly ground pepper
1/2 teaspoon granulated sugar
2 pounds skirt steak
Olive oil, for brushing grill
Corn tortillas
Your favorite taco toppings, for serving
Salsa (see recipe below)
 
Directions

1. In a blender jar or food processor, combine the garlic, onion, scallions, chile powder, jalapeños, cilantro, lager, orange juice and zest, lime juice and zest, kiwifruit, mirin, salt, pepper, and sugar. Purée until smooth, about 30 seconds.
2. Pat the steak dry and season both sides with salt and pepper. Place the steak in a shallow dish and pour the marinade over the steak until it’s fully submerged. Cover and leave to marinate in the refrigerator for at least 1 hour or up to 1 day.
3. When ready to grill, pull the steak out of the marinade, letting the excess marinade drip off for about 30 seconds.
4. Heat the grill to high heat, and brush with the oil. Cook the steak for 10 minutes, flipping halfway through, until the outside is nicely charred, and the inside is medium (125° F), or cook to your preference.
5. Let the meat rest for 5 to 10 minutes under tented foil before slicing.
6. Slice the steak and serve warm with corn tortillas, salsa (salsa recipe below) and your favorite taco toppings. 

ChefSecret:  You may never buy another jar of salsa again after trying my Charred Tomato Salsa.
 
                                                 Charred Tomato Salsa

Prep time:  15 minutes
Cook time:  10 minutes
Cool time: 30 minutes
Yield: roughly 3 cups
 
Ingredients
4 medium (about 1 pound) plum tomatoes
2 jalapeño peppers, stems, seeds and seams removed
2 garlic cloves
1/2 white onion, cut into 4 wedges
1/4 cup roughly chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon tequila
Kosher salt and freshly ground black pepper, to taste
Taco and tortilla chips, for serving
 
Directions

1. Heat a heavy skillet over high heat. Working in batches, sear the plum tomatoes, jalapeños, garlic and onion until charred all over, 5 minutes for the tomatoes and garlic, and 8 minutes for the jalapeños and onion. You want to see the black from the char.
2. Put the seared tomatoes in a paper bag to steam to make the skins easier to remove.
3. Remove the skins from the tomatoes.
4. Transfer all the charred vegetables to the bowl of a food processor and let them cool completely.
5. Add the cilantro, lime juice and tequila and pulse until a get a chunky purée.
6. Season with salt and pepper to your taste, then transfer to a bowl.

 
Covid-19 Quip of the Day: “Husbands are the best people to share secrets with. They’ll never tell anyone anything because they aren’t even listening.”
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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 ed@perspectives-la.com.  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Beef #CarneAsada #Tacos #CincoDeMayo #Salsa #Tortillas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? If you love both tacos and pasta this is the perfect recipe. It incorporates the best flavors and textures of both and when cooked in an Instant Pot it is done and, on the table, in under thirty minutes. And if that’s not good enough, there’s only one pot to clean. 
 
You can use any pre-made taco seasoning. I am partial to Lawry’s—you may have to use two packets to get the correct measure. In the ChefSecret below is my preferred blend of spices to make this recipe work as well as any taco seasoning for beef, pork or even turkey. You can spice it up a bit to meet your own tastes. 
 
Because the pasta is a bit toothy, this is a great recipe to use as leftovers. Simply fill a shallow baking dish with the pasta blend, cover with microwaveable food film (Glad Press ‘N Seal) and microwave until hot. Remove the food film and add additional cheese and broil in the oven until bubbly hot.
 
Prep time:  10 minutes
Cook time:  15 minutes
Total time:  25 minutes
Yield:  4 to 6 servings
 
Ingredients
1 tablespoon olive oil
1/2 small onion finely diced
1/2 cup assorted bell peppers finely diced
1-pound lean ground beef
2-1/2 tablespoons taco seasoning (see my Taco Seasoning in the ChefSecret)
1 jar (16 oz.)  of salsa
1-pound pasta shells, uncooked
4 cups beef broth low sodium
 
1 cup corn (defrosted if from frozen)
1 cup shredded cheese Mexican, Mozzarella, Monterey Jack or Cheddar or a blend
tortilla chips
fresh lime wedges
sour cream, optional if desired
fresh parsley or cilantro diced
 
Directions

1. Turn on Instant Pot and set to SAUTÉ.  Let it heat up and then add the olive oil, onions and bell peppers and sauté for a 2 to 3 minutes. 
2. Add in the lean ground beef and cook until browned.
3. Turn off SAUTÉ function and sprinkle the taco seasoning over the meat mixture and stir together to coat the cooked ground beef. 
4. Pour in the salsa, uncooked pasta shells and beef broth. Stir together so that the ground beef mixture is evenly distributed. Make sure all the pasta is just barely covered by the salsa and broth mixture. Add in a little more beef broth if needed.
5. Place the lid on and lock. Turn on the Instant Pot and set PRESSURE on HIGH for 4 MINUTES.
6. When pressure cycle is complete press CANCEL, manually immediately RELEASE the pressure and remove the lid.
7. Mix in the corn and the shredded cheese until combined and melted.
8. Serve with tortilla chips and sour cream, if desired, and sprinkle on some fresh cilantro and a squeeze of fresh lime juice!
9. Serve and enjoy!

ChefSecret:  Make it to your own taste with Ed’s Taco Seasoning Blend (about 2-1/2 tablespoons) and never buy another packet of taco seasoning mix again.
 
                                                              Ed’s Taco Seasoning Blend
1 tablespoon all-purpose flour
1 teaspoon medium chili powder
1/4 teaspoon Chipotle chili powder
1/4 teaspoon cayenne pepper (more for a spicier blend)
1 teaspoon sweet paprika
3/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
3/4 teaspoon minced onion flakes
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon granulated sugar
1/8 teaspoon ground oregano

Cheesy Note: Feel free to use a blend of cheeses or whatever you prefer. Also, feel free to add 1 more cup of cheese (2 cups total) if desired. Start with 1 cup and move up from there.

Covid-19 Quip of the Day:  “Yesterday I ran out of soap and body wash and all I could find was dish detergent. Then it Dawned on me.”
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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 ed@perspectives-la.com. 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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Taco #Pasta #PressNSeal #Lawrys #Cheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                     ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Let me help you get a little history straight. Do not confuse Cinco de Mayo with Mexican Independence Day, which is actually on September 16.
 
Cinco de Mayo (Spanish for "fifth of May") is a celebration held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla). The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on that fateful day under the leadership of General Ignacio Zaragoza Seguín.

Normally we celebrate at bars around the country where people enjoy tequila shots, Cadillac margaritas and nachos. I decided to add a little chocolate to the equation with my Cinco de Mayo Holiday Brownies. I felt that cinnamon and chili peppers are such an integral part of Mexican cuisine that they were an appropriate addition to an all-American favorite—the brownie. They are the closest flavors to what Montezuma himself may have consumed when he downed nearly 50 golden goblets of a roughly made chocolate beverage.
 
So enjoy the rich, spicy flavors of chocolate, cinnamon and chili, in this wonderful brownie recipe and also enjoy a full week of Cinco de Mayo celebratory recipes.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  20 minutes
Ready in:  about 60 minutes
Yield:  About 30 brownies
 
Ingredients
1-1/2 cups (3 sticks) unsalted butter
3 cups granulated sugar
6 large whole eggs
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
1-1/4 cups unsweetened cocoa powder
1-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon ground cayenne pepper
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup milk chocolate chips
 
Directions

1. Preheat oven to 350⁰ F.
2. Line a 12 x 15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles to help lift the baked brownies out of the pan.
3. Place the butter in a microwave-safe bowl and cook on medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined.
4. Stir in the eggs one at a time, incorporating each one before adding the next.
5. Mix in the vanilla and almond extracts.
6. Sift the cocoa, flour, cinnamon, cayenne pepper and baking powder into a bowl. Sprinkle in the salt. 
7. Mix the flour and cocoa mixture into the butter and sugar mixture, stirring to blend well.
8. Fold in the chocolate chips and pour the batter into the prepared baking pan.
9. Bake in the preheated oven until a cake tester inserted into the center comes out with moist crumbs, 20 to 25 minutes.
10. Let cool in the pan and use parchment paper handles to remove the brownies for slicing.

ChefSecret:  Make it Authentic!  If you can find Mexican cinnamon (canela) in a local ethnic store, use it in place of the traditional bottled ground cinnamon for a real holiday flavor.

Covid-19 Quip of the Day: “I ordered one chicken and one egg from Amazon—I’ll let you know which one comes first.”
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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 ed@perspectives-la.com. 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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Snack #Dessert #Brownies #CincoDeMayo #Margarita #Tequila #Chocolate #Cinnamon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                  ©Perspectives/The Consulting Group, Inc., 2021