How you doin’? Here’s a refreshing spring and summer time cocktail with a sweet and sour edge. It’s made with the juice of a Clementine.
 
Clementines are commonly known by the brand names Cuties or Halos. Both are hybrids of mandarin and sweet oranges. These tiny fruits are bright orange, easy to peel, sweeter than most other citrus fruits, and typically seedless (but not always). I call it the lazy man’s orange because it is so easy to peel.
 
Both Cuties and Halos are grown in the San Joaquin Valley of California, where there are citrus groves that stretch as far as the eye can see. Smaller, independent farms are in the hills around Ventura County.
 
Halos is the only healthy food brand to rank among parents' top 20 favorite brands. Among kids, Halos are the highest-ranking healthy snack brand and the only produce brand to crack kids' top 50 list.

There is some assembly required in making a Clementine Sour. Start by making an herby-citrus simple syrup. It is a good balance for the fruit’s bold, fruity sweetness. It also necessary to add back a bit of pucker power with a little lemon juice. Once the juices and syrup are shaken with the egg white and a generous pour of bourbon, the cocktail has all the light, fluffy body of a classic whiskey sour, but none of the bite. It’s soft and floral and full of California sunshine.
 
This cocktail is just what the doctor ordered for Happy Hour, Brunch Hour or just about any hour you can think of.
 
Syrup prep time: 20 minutes
Cocktail prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
For the thyme simple syrup
1 cup water
1 cup granulated sugar
1 strip of Clementine peel
12 fresh thyme sprigs
 
For the cocktail
2 ounces American bourbon
1 ounce Clementine juice
1/2 ounce lemon juice
1/2 ounce thyme simple syrup (recipe attached)
1 egg white, pasteurized (see ChefSecret)
Ice
Garnish: Clementine peel and thyme sprig
 
Directions
To make the herby simple syrup

1. In a small saucepan, combine all the ingredients and bring the mixture to a simmer over medium heat, stirring frequently, until all the sugar has dissolved.
2. Remove from the heat and allow the peel and thyme to steep for 10 minutes.
3. Strain the syrup into a jar, discard the peel and thyme and let the syrup cool.

Note: the simple syrup can be stored in an airtight container in the refrigerator for up to two weeks.

To make the cocktail

1. In a cocktail shaker, combine the whiskey, Clementine and lemon juice, simple syrup, and egg white. Shake vigorously until frothy.
2. Add the ice and shake vigorously until the outside of the shaker feels cold and appears frosty.
3. Strain the cocktail into a coupe glass.
4. Garnish with a tangerine peel and sprig of fresh thyme.
5. Serve chilled immediately.

ChefSecret:  It’s always best to use a pasteurized egg white for this recipe. You can purchase pasteurized eggs in most supermarkets. If you can’t find them at the store, follow the directions below.

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water and fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary.
5. Remove the eggs from hot water and rinse thoroughly with cold water.
6. Store in the refrigerator until needed or use right away.

Covid-19 Quip of the Day: “This pandemic is driving me crazy. I’m sick of following my dreams, man. I’m just going to ask where they’re going and hook up with them later.”
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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.

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Got a plan for dessert tonight? Here’s one for you—King's Hawaiian Dessert Puffs, and these are fit for a royal Hawaiian court.
 
I just thought you might want to know… whenever I recommend a particular ingredient or product it’s not because I am compensated for the mention—I am not. Our Covid-19 Survival Guide is a non-sponsored blog. I only suggest the products that I use myself at home or in the test kitchen. In the case of King’s Hawaiian, they have been a client in the past; we have not been their consultants for several years. In this blog, King's Hawaiian Dessert Puffs, I recommend King’s Hawaiian Original Dinner Rolls.  I do so because they are great and easy to use.
 
Why King’s Hawaiian? Because they’re formulations are sweeter than other breads and they are just plain wonderful. This style of bread started in Hilo, Hawaii (by way of Portugal—it used to be call Portuguese Sweet Bread) where Robert Taira, the Hawaiian-born son of Japanese immigrants graduated at the top of his baking class. He opened his first bakeshop, Robert’s Bakery, where he baked the first soft round loaves of the Original Hawaiian Sweet Bread. According to locals, the loaves rarely ever made it home before being devoured. Through the support of his family, hard work and his steadfast commitment to delivering a quality, irresistible product, Robert had successfully created a traditional island favorite.
 
In 1977 Robert’s son, Mark, brought a taste of aloha spirit to Torrance, California.  When King’s Hawaiian first started distribution in NorCal, I used their pillow loaf as a table starter at The Customs House Restaurants. I loved the taste and the versatility—you can eat it fresh out of the foil tin with a little soft butter or make a great French toast or even make a scrumptious Hawaiian-style bread pudding. It is my soft-style go-to-bread for all occasions.
 
Now here is a new use for the dinner rolls as a short cut to making quick, delicious dessert puffs. My take on this recipe is a little bit different than most—I fry the bread before I fill it to crisp the crusts just a little. Read the ChefSecret for even more shortcuts.
 
Prep time:  10 minutes
Fry time:  2 to 3 minutes
Assembly time:  10 minutes
Yield:  12 cream puffs
 
Ingredients
Vegetable oil for frying, plus 2 tablespoons more for the chocolate coating
1 package King's Hawaiian Original Hawaiian Sweet Dinner Rolls—12 rolls
8 ounces dark chocolate chips, melted
10 ounces whipped cream, store bought aerosol or home whipped
Confectioners’ sugar
 
Directions

1. Heat vegetable oil in a medium size pot or kettle to 350⁰ F (no higher—use a candy or frying thermometer).
2. Cut the rolls in half, separating tops from bottoms.
3. Fry the cut roll for barely 1 minute, just to crisp.
4. Using tongs remove the pieces from the fryer, drain and cool on paper towels.
5. Melt the chocolate chips with two tablespoon of vegetable oil in a double boiler or gently in the microwave oven. Stir well to incorporate the oil thoroughly.
6. Place a roll bottom on a serving plate.
7. Dip the top of the roll into the melted chocolate.
8. Top the bottom half of the roll with whipped cream—make it a heaping filling.
9. Put the chocolate-dipped lid on top of the whipped cream.
10. Using a sifter, sprinkle with a little confectioner’s sugar.
11. Serve immediately.

ChefSecret: You can simplify this recipe by not frying the rolls at all and just cutting and filling them. You can also toast the top of each half in the broiler of an oven. It all depends on the texture you desire and the time and clean-up you want to contend with.
 
There are other great filling choices—both sweet (pudding, custard, pastry cream or ice cream) or savory (chili, creamed chicken or barbecued pulled pork). I like to make a quick and easy Hawaiian Strawberry Short Cake with whipped cream or even a Pineapple version to make it absolutely Hawaiian.
 
Covid-19 Quip of the Day: “My smart refrigerator just groaned, rolled its monitor eyes and hissed at me. I asked, 'what’s wrong now?' 'Not you again, fatso,' it replied. 'Go get a job and stop snacking!'
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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 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.

#Desserts #CreamPuff #KingsHawaiian #DessertPuff #WhippedCream #Chocolate #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

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How you doin’? I’m not a big take-out order kind of guy. I rather prefer to cook myself. The other day I had a hankering for some restaurant Chinese food. I called up one of the delivery services and they told me it would take an hour. Wait… an hour for some mediocre, semi-cold Chinese food? No way! I can make my own Garlic-Sesame Chicken in about half the time on my trusty Instant Pot. Pressure cooking the chicken with the sauce infuses the chicken with serious flavor. The best part is when I serve it—it’s still hot. The additional benefit is I can serve 4 adults for under 7 dollars. Serve this dish with white rice.

Speaking of rice, have you tried Uncle Ben’s Ready Rice? It comes in a pouch and is already cooked. Just zap it for 90 seconds in the microwave and serve. One pouch easily feeds 2 hungry people and is perfect as a side dish with Garlic-Sesame Chicken. Yum!
 
Prep time:  10 minutes
Cook time:  25 minutes
Additional time:  10 minutes
Yield:  4 servings
 
Ingredients
1/3 cup all-purpose flour
salt and ground black pepper to taste
8 bone-in, skin on chicken thighs
2 tablespoons toasted sesame oil
4 tablespoons minced garlic
2 tablespoons chopped green onion bottoms (save the tops for later use)
1/4 cup Chinese wine (Shaohsing Rice Cooking Wine) or dry sherry
4 tablespoons water
1/4 cup low-sodium soy sauce (I prefer Kikkoman)
3 tablespoons hoisin sauce
1 tablespoon honey
2 tablespoons water
2 tablespoons cornstarch
2 tablespoons chopped green onion tops
2 tablespoon toasted sesame seeds
 
Directions

1. In a plastic bag combine the flour, salt and pepper.
2. Season the chicken thighs with flour mixture by toss them in the bag.  Shake off excess flour and set aside.
3. Turn on the Instant Pot and select SAUTÉ function.
4. Heat the sesame oil in the insert pot until hot.
5. Add 4 chicken thighs and sauté until browned on the first side, 3 to 4 minutes.
6. Add the garlic and green onion bottoms and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes longer. Remove the first 4 thighs and brown both sides of the other 4 thighs.
7. Push CANCEL and using tongs transfer the chicken to a plate.
8. Pour 1/4 cup wine into the pot to deglaze and use a wooden spoon, scrape any browned bits from the bottom.
9. Whisk the water, soy sauce, hoisin sauce and honey together in a bowl until blended.
10. Return chicken to the pot and pour sauce over the top.
11. Close and lock the lid. Select HIGH PRESSURE and set the timer for 10 MINUTES. Allow 6 to 10 minutes for pressure to build.
12. RELEASE PRESSURE by carefully using the quick-release method, after about 5 minutes.
13. Unlock and remove the lid and remove the chicken with tongs or a slotted spoon and set aside.
14. Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on SAUTÉ function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. CANCEL SAUTÉ function.
15. Return chicken to the sauce, sprinkle with green onions tops and sesame seeds and mix.
16. Serve the chicken thighs over steamed or fried rice with a ladle of sauce.

ChefSecrets:  You can easily add a couple of more thighs to accommodate more people, just be sure to only sauté 4 at a time.

Covid-19 Quip of the Day: “I’ve been trying very hard to practice social distancing. The other day I walked down to the park and sat on a park bench and this guy comes right up close and sits down next to me. I move over and he moves over. I moved to another bench and he follows me. This time I looked straight ahead and said, Did you bring the money? He left!"
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Do you have a question or comment?  Do you want to send 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 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.

#Entrees #Chicken #InstantPot #ChickenThighs #Garlic #Sesame #UncleBens #ReadyRice #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

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How you doin? I’m doing great this morning because last night I made Adobo-Fried Chicken for dinner. It has all the flavors of a traditional adobo with the added advantage of it being crispy fried.
 
Traditional Chicken Adobo is a Filipino dish made by braising chicken legs and thighs in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicy, slightly sweet, and spicy—hits all the levels of flavor. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.
 
Pedro de San Buenaventura is credited with the “invention” of Chicken Adobo. The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 in Spain or Portugal.
 
The original dish is slowly braised and simple to make in a Dutch oven, slow cooker or an Instant Pot. The result is wonderfully, full-flavored chicken in a yummy sauce that goes perfectly over rice. 
 
My recipe for Adobo-Fried Chicken is a little bit more complicated than the traditional style. The process covers all the basics—the legs and thighs are simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippine flavor before the magic is added. It is then dunked in buttermilk, breaded and fried.  I used a Dutch oven half filled with oil for frying.
 
To add another layer of flavor you need to make this spectacular dipping sauce. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled.  
 
Prep time:  15 minutes
Braise time:  35 minutes
Rest time:  15 minutes
Fry time:  6 to 8 minutes
Cool time: 10 to 15 minutes
Yield:  6 servings
Allow:  1 hour 30 minutes
 
Ingredients
For the dipping sauce
3 tablespoons fresh lemon juice
3 tablespoons maple syrup
2 tablespoons fish sauce
1 tablespoon soy sauce
2 fresh Thai bird or habanero chiles, thinly sliced
3/4 cup hot water
 
For the braising broth
1-1/2 cups distilled white vinegar (5%)
3 tablespoons finely minced garlic
4 bay leaves
1-1/2 teaspoons black peppercorns
2 teaspoons sugar
1/4 cup soy sauce (low sodium)
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1-1/2 cups water
 
For the chicken
2 pounds chicken pieces with skin— thighs and/or drumsticks, plus wings if desired (do not use breasts—they dry out too much—dark meat is moister and has more flavor)
2 tablespoons kosher salt
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
About 8 to 10 cups peanut oil
 
Directions
To make the dipping sauce

1. Combine all the ingredients with 3/4 cup hot water in a small bowl. Cover and refrigerate until ready to use.

To make the braising broth

1. In a large pot with a tight lid. Combine all the ingredients with 1-1/2 cups water—enough to barely cover chicken (do not add the pieces yet).
2. Cover and bring to a simmer over medium heat. Simmer the liquid for 5 minutes, then turn heat down as low as it will go. This will allow the chicken pieces to steep, not stew in the liquid.

To prepare the chicken

1. Arrange the chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure the liquid does not get hotter than a gentle simmer. This is enough to infuse in the flavor.
2. Turn off heat and allow the chicken to cool in the liquid about 20 minutes.
3. Transfer the chicken to a plate lined with paper towels. Pat dry. Discard braising broth.
4. Pour buttermilk into a large shallow bowl.
5. In a sealable plastic bag, combine the flour with all the spices.
6. Working a few pieces at a time, dip the chicken in the buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal the bag and turn and shake to coat pieces. Remove the pieces from bag, shake off any excess flour and transfer to a large plate.
7. Let stand at room temperature for 15 minutes. Set a timer.

To fry the chicken

1. While you are waiting for your chicken pour the oil into a large, deep pot (fitted with a deep-frying thermometer), until it comes just halfway up the sides. Heat oil to 365°F.
2. Cook the chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350°F and 365°F. The chicken is cooked when internal temperature reaches at least 165⁰F.
3. Using tongs, lift the chicken out of the oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching).
4. Season again with a little salt and transfer to a serving platter. Serve hot, with the dipping sauce.

ChefSecret:  Okay, I realize this recipe is a little more complicated and you will have to scrub up the oil spatter, but your efforts will receive their just rewards—everyone will love your exotic cheffy efforts. I had a couple of pounds of disjointed chicken party wings in the frig.  All I did was reduce the frying time by about 2 minutes.

Covid-19 Quip of the Day: “I don’t know about you, but I’m getting more telemarketing calls at home during the pandemic than ever before. My neighbor told me she just hands the phone over to her 3-year-old granddaughter and tells her to speak to Santa. They don’t seem to call back that often anymore.”
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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 #Chicken #FriedChicken #FilipinoAdobo #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Since Covid-19 broke out I’ve been watching a lot of TV—old TV on ME-TV. Series like Perry Mason, The Dick Van Dyke Show, Mission Impossible and even Leave it to Beaver. After watching the “Beave” this morning get into a dispute about what green vegetables he didn’t want to eat it made me think about how many childhood memories we have that relate to food—both positive and negative.
 
My earliest food memory goes back to when I was 9 months old (my brother confirmed it). I was sitting in a highchair with a bowl of mashed bananas and cottage cheese—yuk! My mother was insistent that I eat it and I was equally insistent I wasn’t going to. I threw a handful of the muck at her and she took the whole bowl and emptied on to my head. Yes, I really do remember it. She made me sit in the highchair for what seemed like hours. Do you know I have never eaten bananas or cottage cheese since?
 
There are certain flavors and aromas that are just repugnant to some children. Parents who love Brussels sprouts think their kids ought to love them too without realizing the sensitivity in children’s tastebuds—there is a difference in child and adult taste receptors. Young children have as many as 8,500 taste “buds” in their mouths—tongue, side of mouth and near the throat. Adults have around 1,800 taste receptors left after burning their tongues and biting their cheeks—they simply are damaged and no longer function so intensely.
 
Think about why children don’t like their foods as hot and spicy as their elders. When you hear the comment, “they will learn to like it,” they may grow out of it, but it may take a while. So, there is no reason to have a fight at the dinner table.
 
This situation reminds me of a friend who used to invite me over for dinner. She had two young children—eight and four—who were very picker eaters… one wouldn’t eat anything red and the other wouldn’t eat anything green. There was a dining table insurrection at almost every meal in that house. I hope that now that they’re in their 30’s they’ve gotten past their food foibles. It is true that when children get hungry, they’ll eat, but still, there’s no reason to fight about every meal. Kids really do know what they like and don’t like and since foods are an important part of memories, why not make them all great.
 
My hit parade on positive food memories are my cowboy corndog birthday party and my cupcake birthday party—great food memories, but I still will never get over the cottage cheese and banana incident.

Now I know some adults who still haven’t grown to appreciate Brussels sprouts so here is a quick recipe that even the “Beave” would like. Try it on your friends at your next dinner party. If they balk and tell you they don’t like Brussels sprouts—just ask them to give one a try.
 
Prep time:  5 minutes
Cook time:  microwave 5 minutes / oven 15 minutes
Yield:  4 servings
 
Ingredients
1 pound Brussels sprouts
4 tablespoons melted butter
2 tablespoons chopped cooked bacon
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
 
Directions

1. Preheat an oven to 400⁰ F.
2. Spray the bottom of an oven baking dish with food release.
3. Cut the Brussels sprouts in half and remove the outer leaves.
4. Arrange the Brussels sprouts in the baking dish cut side up.
5. Sprinkle with a little water, dot with the butter and cover with microwavable food film.
6. Microwave on high for 5 minutes.
7. Remove the food film, top the Brussels sprouts with the bacon, balsamic vinegar, honey cheese, salt and pepper and garlic powder.
8. Place the baking dish on the top shelf in the oven until the outer leaves start to char.
9. Serve hot.

ChefSecret:  The double cooking process removes most of the objectionable “cabbagy” smell and flavor out of the Brussels sprouts. The smell comes from sulfur compounds that are released from cabbage during the initial cooking process.
 
Covid-19 Quip of the Day: “Food for thought—Wouldn’t it be a little ironic if Popeye’s Chicken was fried in olive oil?”
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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.

#SideDish #BrusselsSprouts #LeaveItToBeaver #MissionImpossible #PerryMason #DickVanDyke #METV #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021