…from the Happy Hour BarHow you doin’? It’s Friday cocktail time at the Perspectives’ Survival Guide. In Survival Guide #206 I extolled the virtues of a classic Moscow Mule which is one of our favorite bar recipes. Today I want to share a bit of the blarney with you with a fun, fast twist on the classic in this Irish Mule cocktail. It’s the perfect combination of good Irish Whiskey and Ginger Beer. I’ve served this beverage at the Customs House Restaurants on Saint Patrick’s Day, but this is not a once-a-year libation. You can enjoy this cocktail on any day you’re craving a whiskey cocktail. This recipe uses Irish Whiskey instead of Russian vodka. We love Mule-style cocktails because they are so easy to make and always taste so amazingly refreshing. Ingredients 1-1/2 ounces Irish Whiskey 4 to 5 ounces ginger beer 1 or 2 fresh-cut lime wedges for the juice and garnish Mint sprig for garnish Directions
It’s that simple! This makes it one of the easiest cocktail recipes you can make—perfect for a stay-at-home happy hour. ChefSecret: I used Jameson Irish Whiskey in my cocktail, but you can use any Irish Whiskey you have in your home bar. Because the Irish Whiskey is mixed with Ginger Beer you don't need to use a high-end whiskey. You can use an economy whiskey or what’s ever available. Mule cocktails are traditionally served in a copper cup,but it doesn’t have to be served in copper. The copper cup takes on the temperature of the drink and there’s something about taking a sip of the drink with a cool copper rim… it feels even so good! Covid-19 Quip of the Day: “I saw a young lady protesting milk in front of a Trader Joe’s the other day. Would someone please explain to these people that you don’t have to kill a cow to get milk.” ------------------------------------------- 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. ------------------------------------------- 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 #DublinMule #JamesonWhiskey #IrishWhiskey #MoscowMule #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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…from the California Kitchen How you doin’? This is a heck of a salad—one of my favorites. The recipe is complex and has several sub-recipes, but I think after a year of cooking my recipes, you’re up to the challenge. Let’s just call this your Bachelor-of-Arts-in-Cooking Degree. What is this salad all about? It consists of baby greens, julienne-cut bell peppers, red onion, cherry tomatoes, sugar snap peas, diced grilled pineapple, candied pecans and marinated jerk chicken slices, all tossed in a mango-balsamic dressing and topped with toasted coconut shards. All of the sub-recipes need to be prepared in advanced. You can start cooking a couple of days early as all of the sub-recipes will keep that long, if not longer. The recipes include:
The techniques are very easy if you have a food processor; if you don’t just schedule a vacation in the Caribbean the next time you can. The most time-consuming part of these recipes is lining up all the ingredients. I recommend you get all of your supplies ready to go. Okay, Ready, Set, START! Yield: 1 serving Ingredients 2-1/2 cups spring lettuce mix 2 tablespoons red bell pepper, julienne cut 2 tablespoons yellow bell pepper, julienne cut 2 tablespoons green bell pepper, julienne cut 1 tablespoon red onion, strings 3 cherry tomatoes, cut in half 5 sugar snap peas 2 tablespoons grilled pineapple, 3/4-inch dice (see recipe) 4 ounces jerk-marinated chicken breast slices (see recipe) 4 tablespoons mango-balsamic dressing, plus a little more to drizzle (see recipe) 6 sugar coated pecans (see recipe or buy these in your grocery store) 1/2 tablespoon toasted coconut shavings (see recipe) Directions to Assemble the Salad
Jerk Chicken Marinade Prep time: 15 minutes Yield: 10 cups Ingredients 1-1/2 tablespoons ground allspice 1/2 teaspoon dried thyme 1/2 tablespoon cayenne pepper 1/2 tablespoon fine grind black pepper 1/2 teaspoon dried sage 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 cup kosher salt 3 tablespoons garlic powder 1/2 cup granulated sugar 6 ounces olive oil 6 ounces low sodium soy sauce (I prefer Kikkoman) 8 ounces orange juice 9-1/2 ounces rice wine vinegar 2-1/2 ounces lime juice 3/4 tablespoon grated lime zest 2 tablespoons finely chopped habanero chile, seeded and seamed (read ChefSecret) 2-1/2 cups yellow onion, chopped 1-1/2 tablespoons garlic, chopped 2-1/4 green onion, chopped Directions
Marinating and Grilling the Chicken Breasts To prepare the jerked chicken breasts, marinate them for 6 to 8 hours before grilling. Then grill each breast until done. The internal temperature should be 165⁰ to 175⁰ F. Cool and slice. ChefSecret: Habanero chile is hot, Hot, HOT! Make sure to wash your hands after handling them before making the mistake of touching your eyes or your private areas. Mango Balsamic Dressing Prep time: 5 minutes Yield: 24 ounces Ingredients 10 ounces frozen mango pieces 2 tablespoons Sambal Oelek chili paste 13 ounces balsamic vinegar (not the expensive stuff) 4 tablespoons Dijon mustard 1 teaspoon kosher salt (or to taste) 1/8 teaspoon freshly ground coarse black pepper 1 cup extra virgin olive oil Directions
Grilled Pineapple Prep time: 10 minutes (if you’re doing the peeling and coring) Grill time: 2 minutes Yield: 1 full pineapple Ingredients 1 Pineapple Directions
Sugar-Coated Pecans Prep time: 5 minutes Cook time: 10 minutes Yield: 6 ounces Ingredients 1-1/2 tablespoons vegetable oil (I prefer peanut oil) 4 ounces roasted pecan halves 1/4 cup granulated sugar 1 tablespoon cold water 1/2 tablespoon granulated sugar Directions
Toasted Coconut Prep time: 1 minute Bake time: 5 to 8 minutes Yield: 5 ounces Ingredients 5 ounces sweetened flaked coconut Directions
ChefSecret: Always allow yourself enough time to make sure you have all the steps covered. If you are making this the first time for company, you might want to do a trial run with just your immediate family. Covid-19 Quip of the Day: Here’s a back-to-school Quip—Mom asks Johnny, “What did you do at school today?” Johnny, “We did a guessing game.” Mom, “But I thought you were having a math exam.” Johnny, “That’s right!” ------------------------------------------- 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. ------------------------------------------- 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. #Salads #SideDish #Caribbean #JerkChicken #Chicken #Habanero #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California Kitchen How you doin’? The first Sunset Magazine issue I bought featured a beautiful cover shot of a Dutch Boy Pancake. It was amazing. I looked at the picture for quite a while before I decided to read the directions. That too was amazing—something so beautiful, with so few ingredients and so easy to make. Just dump all the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter and pop it into the oven. Twenty-five minutes later—it’s ready to eat! This large, fluffy pancake is excellent to serve for breakfast, brunch, lunch and dessert… any time of the day and any time of the year. Pannenkoeken—better known as (and easier to pronounce) Dutch Pancakes are a Dutch delight. Dutch pancakes can be described as a type of pancake that originated in the Netherlands (some claim Germany). It is a “pancake” that is made from a batter that is baked (not griddled like hotcakes) in a very hot oven. As it bakes the batter puffs up and climbs up the sides of the pan like a Yorkshire pudding or a popover. The recipe doesn't contain any leavening—just the milk and eggs create steam that causes the Dutch Baby to rise and puff. My Dutch Baby Pancake recipe calls for using a blender to mix the ingredients. That assures the batter will be thoroughly blended. The maximum puff of the pancake is ephemeral (lasting for a very short time) and it begins to deflate seconds after it's out of the oven. Be sure to call over everyone you're dining with to the oven so they can get the full effect of the grandeur that is a Dutch Baby Pancake… or you could just snap a picture! Prep time: 10 minutes Bake time: 20 to 25 minutes Yield: 2 servings Ingredients 3 large eggs, room temperature 1/2 cup all-purpose flour 1/2 cup whole milk, room temperature 2 tablespoons pure vanilla extract 1-1/2 tablespoons granulated sugar 1/4 teaspoon nutmeg or cinnamon 4 tablespoons unsalted butter, room temperature Garnishes: I prefer freshly-squeezed lemon juice and a heavy sifting of confectioners' sugar or you can use cinnamon sugar, maple syrup, fruit preserves or you can just fill it up with scrambled eggs. Directions
Covid-19 Quip of the Day: “The pandemic has put us all together in close quarters with others and sometimes you feel you need to say, I love you no matter what you do, but do you have to do so much of it?” ------------------------------------------- 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. ------------------------------------------- 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 #DutchBabyPancake #Pancake #Brunch #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 Danish vs. Wisconsin Kringle How you doin’? In some of my blogs we talk about the origins of food. Today we are going to discuss the geographic differences in the recipes themselves. Let’s take for example Kringle vs Kringle—one from Wisconsin and the other from Denmark. The first recipe is from my friend Birget’s grandmother who was born and raised in Aarhus, Denmark on the Jutland peninsula’s east coast. I was there at Christmas several years ago and enjoyed the 12 days with amazing Danish food. A Danish Kringle is a special holiday pastry treat that is both beautiful and delicious—but it is also a wonderful everyday treat. You might want to plan ahead and make your dough at least 1 to 2 days in advance. It's simple—it takes just a few minutes to prepare and refrigerate. Allow enough time to do it right. Did you know the shape of a Kringle (pretzel-shaped) in Denmark is the Danish sign for a bakery (hence the name Kringle)? Outside every bakery in Denmark, you will find a sign with a Kringle on it. A Kringle is not only the dough, as it can be made of different types of dough, but the place to buy it. Prep time: 45 minutes Additional time: at least 8 hours dough resting and cooling time Bake time: 30 minutes Yield: 3 braids / 12 servings Ingredients For the pastry 1 cup unsalted European-style butter 2 cups sifted all-purpose flour 1 cup sour cream For the filling 1 cup European-style butter, softened 2 cups brown sugar 1-1/2 cups roasted and chopped pecans or walnuts, divided For the icing 1 cup confectioners' sugar 2 tablespoons water Directions To make the pastry
ChefSecret: Why use sour cream? In terms of baking chemistry, sour cream is a powerhouse combo of acid and fat. In fact, it's one of the fattiest dairy products you can use in your baking. Both elements of sour cream's character make it a truly special (not to mention, hardworking) ingredient in your ingredient arsenal. Wisconsin Kringle This American Kringle recipe is a classic yeast-raised pastry that originated in Wisconsin by the many newly arrived German immigrants who settled in the area. It differs from the Danish version with its flaky, buttery crust and sweet filling that is made with almond paste. Kringles are best served within a day or two of baking. Drizzle or spread the icing on them about a half an hour before serving. Prep time: 1 hour Chill/Proof time: 5 hours Bake time: 25-30 minutes Yield: 10 servings Ingredients For the dough 1 cup all-purpose flour 1 cup bread flour 3 tablespoons granulated sugar 2 teaspoons instant yeast 3/4 teaspoon fine salt 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes 1/3 cup cold whole milk 1 large cold egg For the filling 3/4 cup almond paste, softened 4 tablespoons (1/2 stick) unsalted butter at room temperature 1/4 cup confectioners’ sugar 1/4 cup (from about 2 large eggs) egg whites, well-beaten 1/4 teaspoon fine sea salt 1/4 teaspoon freshly squeezed lemon juice, plus more to taste For the icing 1 cup confectioners’ sugar 1/2 teaspoon almond extract 4 teaspoons water (more if needed) Directions To prepare the pastry dough
ChefSecret: Take the Kringle up a notch by sprinkling the icing with 1/4-cup of toasted slivered almonds. Covid-19 Quip of the Day: “How did the health experts lie? They said a mask and gloves was enough to go to the grocery store. When I got there, everyone else had clothes on. I was so embarrassed!” ------------------------------------------- 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. ------------------------------------------- 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 #Kringle #Danish #Wisconsin #Pastry #Dessert #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 10 Tips To Help You Get Meals on the Table FasterHow you doin’? I’ve been told I’m not a very generous cook. My portions are large and my plate presentations are great, but I don’t always play well with others in my kitchens. If you must know, I’m kind of a tyrant. I don’t yell or scream, in fact I prefer quiet. After all I’m putting whole meals together and even for me, an experienced chef, I need to think about what I’m doing. It’s important to give me my space—in short, stay the heck out of my way! With some visitors at my home I must draw a line—do not cross over or get in my way! Well… glad I got that off my chest! Now, onto some things to help you. There is slow cooking—crock pots and such—and there are Slow Cooks. Slow cooks generally don’t have their s*&@t together—they are disorganized, messy and without a plan… and sometimes even a clue. My friend Bonnie always invited me over early for a holiday dinner. “Ed, I’ve never cooked a turkey before… can you help me get it in the oven?” “Do you know how to make giblet gravy and mashed potatoes?” On our first holiday, I wound up making the whole dinner for 10. When I told her it was ready, she was surprised by how quickly I had gotten the meal on the table so fast. "I'm the slowest cook in the world," she told me. I’ve never thought much about it. I’m a European-trained professional chef and I frequently over-estimate the capabilities of others. I sometimes forget that I practice more than others… and practice makes perfect! The next day, as I sipped a beer while she took a turn at cooking, I realized she really was a slow cook. As I watched, I noticed she was missing a few key moves that I generally take for granted–just a few small changes ultimately helped her up her game significantly. These are the tips I gave her, and she has since given up the title of World's Slowest Cook. Rule #1—Get Your Kitchen Organized. There is nothing worse than opening every cupboard, closet or drawer to look for an ingredient, implement, pot or pan. Everything should have a place and everything should be in its place. You can save hours with just this one improvement in your work habits. Rule#2—Keep Distractions to a Minimum. Don’t keep talking unless it’s to yourself. Put on some mindless music or TV in the background and concentrate on what you’re doing. That way you won’t burn things in the oven or cut off your fingers at the knuckle because you’re not paying attention. Rule #3—Read The Recipe to the End At Least Twice and Understand What You’re Read. That’s just another reason to keep the distractions down. When reading the recipe make sure you have all the ingredients, utensils and equipment you need to complete the dish and that you have enough time to pull it together. If you are making more than one recipe—read them all. Rule# 4—Measure All Ingredients and Have At Your Side. Nothing is more frustrating than getting halfway into a recipe and finding out you don’t have enough eggs or all-purpose flour. Measure all the ingredients out before you start and place them on your work counter in the order you are going to use them. Rule #5—It’s Really Not Necessary to Use Every Dish, Cup and Measuring Spoon In the House. Plan! Have dry measuring cups and wet measuring spoons ready so you don’t have to wash and dry between uses. You can measure sugar and flour in the same cup. Rule #6—Wear an Apron, Keep a Towel Handy to Wipe Your Hands. Aprons may feel kind of girly (that’s okay if you’re a woman), but I think they help all home cooks—men and women—to cook more boldly. If you are concerned about messing up your clothes you’re going to move more cautiously when preparing a recipe than someone wearing an apron. Think of an apron as your suit of armor: No need to worry about a splash here or a little hot sauce there as you aggressively season your wings. Go ahead and put your full power into whisking… small splashes won't ruin your shirt. Don't think twice about bringing your tomato sauce to a rolling simmer. Plus, having an easily accessible place to wipe your hands is key. Rule #7—Be Neat. Once I turned over my brand new home kitchen to little Kimmie. She was a good cook, but oh my goodness. When I came home it looked like the all-purpose flour dragon had flown amuck throughout the kitchen. Try to work neat! You'll spend less time cleaning up at the end. Clean As You Go, It’s The Sign Of A Pro. A lot of speed in the kitchen is connected to confidence–knowing where you're going and how you’re getting there. Remember save your energy and delicacy for the plate presentations. Practice make perfect! Rule # 8—Conserve Your Steps. I’ve seen kitchens where trash cans and recycle containers are on opposite sides of the kitchen. Watch your steps or get a pair of roller skates! Watching cooks who spend a lot of time running from one spot to the other drives me crazy. Keep a garbage bowl and spoon plate handy, and everything else just one step away. It makes it much easier to clean your workspace and stay organized without moving around. Rule #9 Keep Your Knives and You Sharp. Most home cooks struggle with cutting, mincing and dicing; these steps are among the most time consuming during the preparation process. Having sharp knives is not only a safety issue but it will speed up the process of dicing something as simple as an onion or slicing a tomato. Most people who get bad knife cuts do so because they are trying to force a dull knife. Using sharp knives is much safer, as a sharp knife requires less force and is less likely to slip and cut you. It’s awkward to try to push a dull knife while trying to cut carrots or celery. Source a good knife-sharpening services or learn to do it yourself. Spend a few minutes watching the Food Channel or YouTube to see how chefs chop your most-used ingredients. Just a few viewing minutes shows you how the pros do it. This can save you hours—what a great way to improve your skills while watching TV. Just don’t use a knife while watching TV! Rule # 10—Use the Right Heat. Gas, electric or induction range tops all cook differently. If you're cooking on an electric stove, it can take quite a while for the burners to heat up and cool down. Don't be afraid to crank the heat to get things going, then turn the burner down when needed. For foods that need a good sear—steaks, especially—don't be afraid to go all the way to high heat. For eggs and omelet cooking go low and slow. If you’re shopping for a new range top, I highly recommend an induction model… you’ll never want to cook any other way. But beware… not all pots and pans work on induction cooktops. ChefSecret: No matter your skill level, making a few changes to your cooking routine can shave precious minutes off your time in the kitchen. Covid-19 Quip of the Day: “If your eyes hurt after you drink coffee, take the spoon out of the cup.” ------------------------------------------- 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. ------------------------------------------- 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. #10Tips #SlowCooks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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