…from the California Kitchen How you doin’? With grocery prices still on the rise we all look for tastes and textures that extend the flavor and expense of proteins. Here is a pork chop dish that uses thin, bone-in chops with a wonderful apple-inspired sauce. To prevent from overcooking we suggest that you use a kitchen thermometer. A good thermometer along with aromatic spices (black peppercorns, cloves, roasted garlic powder, allspice berries and fresh sage) makes for perfect pork chops every time. Allow the pork chops to marinate in the spices while browning the apple slices in butter until they are lightly caramelized. The sauce is made with hard apple cider, Cognac, more butter, flour, chicken broth and Dijon mustard for that traditional country French flavor. Everyone will love the contrast of the tender meat and the delicate crunch of the caramelized apple slices—a homey and hearty entrée. Serve with creamy mashed potatoes, roasted Brussels sprouts with smoky bacon pieces and a glass of your favorite dry white. Ingredients For the pork rub: 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon roasted garlic powder (I prefer Penzey’s) Teaspoon ground sage 1/4 teaspoon kosher salt For the pork chops: 6 4-oz boneless pork chops, about 1/2-inch thick (or bone-in) 6-1/2 tablespoons unsalted butter, divided 1 large green apple, peeled, cored and sliced into 12 wedges 1/2 cup, plus 1-1/2 tablespoons all-purpose flour, divided 1/2 cup hard apple cider 1 teaspoon Cognac or brandy 1-1/2 cups chicken broth 2-1/2 teaspoons Dijon mustard 1 tablespoon crème fraiche (or 1 tablespoon sour cream) Kosher salt, to taste 2 tablespoons chopped flat parsley, for garnish Directions To make the salt rub
ChefSecret: Always try to use the freshest dried herbs and spices. You should change out all the spices at least once every 18 months. Buy the smallest spice container you think will use in a year not to be wasteful. Quip of the Day: “I just ordered a new life alert bracelet… just in case I get a life I’ll be notified immediately.” ------------------------------------------- Do you have a question or comment? 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, 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 #Dinner #FrenchPorkChops #Pork #Apples #HardCider #Cognac #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022
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… from the California Kitchen How you doin’? I happen to love all types of mixed salads—egg salad, tuna salad, chicken salad and yes, even spam salad. But not just any old kinds of mixed salads—they must have a special zing about them. Let’s take the Chicken Salad… it can be served as a sandwich, in a cup of lettuce or stuffed into a half avocado or large tomato. In fact, all of the aforementioned salads can be served in these ways. The zing comes with the selected ingredients and dressing that really sets your homemade mixed salad ahead of those store-bought deli salads. Don’t you always feel so much better when you know what’s in it and how it’s made? Once you've nailed the basics of chicken salad, there are endless ways to customize this classic dish to your liking. Let’s start with the chicken. To my taste the best chicken salad is made with boneless, skinless chicken thighs. Yes, I go for the dark meat because it yields a moist, more flavorful result and they are easier on the budget. Chicken breasts are okay as long as they’re not overcooked. Start by seasoning your chicken well with salt, pepper and a little garlic power, covering tightly with aluminum foil and baking at 300°F for 60-minutes or until an instant read thermometer reads 165⁰ F and the juices run clear. The cooked chicken will be tender, ready-to-dice with plenty of rich pan juice. When making a large batch of chicken salad, don’t over mix it. Stir the ingredients just until you get the consistency you like. Always use a good quality mayonnaise, a little sour cream, grainy mustard—don’t forget a tablespoon or two of fresh lemon juice. The citric acid will ‘brighten” the mixture. Next, you'll want to add something sweet—sugar, honey, and sweet relish are all great options for bringing perfect balance to your chicken salad dressing. Freshly chopped celery, scallions, parsley, and dried spices make for highly flavored, crisp finish. To make my sweet, curried chicken salad, just follow the directions and enjoy. Add in grapes, toasted pecans, and chopped apples, too. It is healthy and tasty with a fruity twist. It’s great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise. Prep time: 50 minutes Refrigerate time: overnight Yield: 8 servings Ingredients 8 skinless, boneless chicken thighs, cooked and diced 1 cup celery, diced 1/2 cup green onions, chopped into rounds 1/2 cup ripe mango diced 1/2 cup green apple, peeled and diced 1/4 cup golden raisins 1/8 teaspoon ground black pepper 1 teaspoon curry powder 3/4 cup mayonnaise 1/2 cup toasted caramelized pecans, rough chopped 1/3 cup seedless green grapes, halved Directions
ChefSecret: Consider serving the Sweet Curried Chicken Salad in a scooped, toasted round brioche loaf, on a warm croissant or stuffed into a split warmed pita. Quip of the Day: Have you noticed that supermarket clerks are so overworked they never have time to chat? Last week I bought a pound of bird seed, and I asked the checker how long it would take for the birds to grow after planting the seeds. It took a minute, but I did manage to get a chuckle and a bit of a smile. ------------------------------------------- Do you have a question or comment? 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, 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 #Salad #ChickenSalad #CurryChickenSalad #Chicken #Curry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …from the California Happy Hour BarHow you doin’? Here’s one of my most iconic egg white bar cocktails—The Amaretto Sour! It has the perfect balance of amaretto, bourbon, fresh lemon and a creamy, rich egg white head. Amaretto is a sweet Italian liqueur that originated in Saronno, Italy. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavor of the liqueur. Amaretto can be sipped on its own, used as an ingredient to create several popular mixed cocktails, or added to coffee. Amaretto is also commonly used in fine pastry and cooking applications. The name amaretto comes from the Italian word amaro, which means "bitter." This is a reference for the distinctive flavor lent by the mandorla amara or by the drupe (stone fruit) kernel. The bitterness of amaretto tends to be mild and the use of sweeteners, including sweet almonds, enhances the flavor in the amaretto. What’s the history of this famous beverage? In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's disciples, to paint its sanctuary with murals and frescoes. As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but needed a model. He found his inspiration in a young, widowed innkeeper, who became his model and lover. Out of gratitude and affection, the woman wished to give him a gift. Her meager finances did not permit her to offer much, so she steeped apricot kernels in brandy and presented the resulting concoction. Now is the time to enjoy this wonderful Happy Hour cocktail. Cheers! Ingredients 1-1/2 ounces amaretto (I prefer Disaronno Amaretto brand) 1/2 ounce American bourbon whiskey 1 ounce freshly-squeezed lemon juice 1 teaspoon simple syrup 1 large raw egg white (see ChefSecret below) 2 dashes Angostura bitters Ice (for the shaker) For the garnish: Cocktail stem-on cherry and/or lemon slice Directions
ChefSecret: You can substitute 2 tablespoons aquafaba (liquid from a can of chickpeas) in place of the raw egg white; it all also makes it a vegan variation. Quip of the Day: A beautiful woman went up to the bar in a quiet rural pub. She gestured alluringly to the bartender who approached her immediately. The woman seductively signaled that he should bring his face closer to hers. As he did, she gently caressed his full beard. "Are you the manager?" she asked, softly stroking his face with both hands. " Actually, no," he replied. "Can you get him for me? I need to speak to him," she said, running her hands beyond his beard and into his hair. "I'm afraid I can't," breathed the bartender. "Is there anything I can do?" "Yes. I need for you to give him a message," she continued, running her forefinger across the bartender's lip and slyly popping a couple of her fingers into his mouth and allowing him to suck them gently. "What should I tell him?" the flustered bartender managed to stammer. "Tell him," she whispered, "There's no toilet paper, hand soap, or paper towels in the ladies room.” ------------------------------------------- Do you have a question or comment? 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, 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 #AmarettoSour #Amaretto #Bourbon #Disaronnoa #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 |
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