How you doin’? Here is a dish that dates back eight or nine centuries, maybe without the champagne, however. In the thirteenth century Moules Marinieres was essential when a ship-wrecked Irishman, Patrick Walton, accidentally discovered mussels clinging to the nets that were left out to trap birds and submerged wood piles. Hey when you’re hungry, you’re hungry and the strangest things sound good to eat. So, he picked them up and dropped them into boiling salt water.
 
It takes only 12–15 months for mussels to reach marketable size (40mm), ready for harvest. Harvesting methods depend on the growing area. Mussels can be grown on wooden poles, harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.
 
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish, except shrimp, mussels should be checked to ensure they are still alive just before they are cooked.
 
In Belgium, the Netherlands and France, mussels are consumed with French fries or toasted garlic bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. A similar style of preparation is commonly found in the Rhineland where mussels are served in restaurants with a side of dark bread. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs.

In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, and are often consumed steam cooked, sometimes with white wine, herbs, and served with the remaining water and some lemon.

In Spain, they are mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining stock and lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimp and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other dishes such as rice or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

​In Turkey, mussels are either covered with flour and fried on skewers or filled with rice and served cold and are usually consumed after alcohol (lots of beer). In Ireland they are boiled and seasoned with vinegar. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. Wow!
 
My seriously delicious Champagne-Steamed Mussels recipe is one of the quickest shellfish preparations known to man or woman. I love the flavor of a Champagne-based broth. Bring it to a rapid boil, add the mussels, spices and garlic and cover, cook until they open. Now they’re ready to eat!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 2 servings
 
Ingredients 
3 tablespoons unsalted butter
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
2-1/2 cups Champagne or sparkling white
1/4 teaspoon freshly-ground black pepper
2 pounds cleaned and debearded live mussels
1 cup chopped fresh flat-leaf parsley
2 slices grilled bread
2 lemon wedges for garnish
 
Directions

1. Melt the butter in a large stock pot over medium heat.
2. Add the garlic and let it sizzle for about 30 seconds.
3. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
4. Quickly pour in the Champagne and season with black pepper.
5. Bring stock to a boil, stir in mussels, and cover immediately.
6. Shake the pot and let the mussels boil for 1 minute.
7. Stir the mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open.
8. Stir in the parsley, cover the pot and cook until all the shells are open, 1 to 3 minutes.
9. Serve with grilled bread and lemon wedges.

ChefSecret:  If any of the mussel shells do not open, throw them away.

Quip of the Day: “People are kind of like mussels. You can put them in a pot of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in.”
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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.
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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 #Dinner #Mussels #Champagne #MoulesMarinieres #Seafood #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Here’s a famous Italian cocktail that will have you singing opera.  Named after one of Italy's 'fathers of the homeland', the Garibaldi is an iconic Italian cocktail. The Garibaldi was invented in Novara to signify the unification of north and south of Italy in the 19th century.
 
Made with Campari from the north and oranges from the south, Garibaldi is a very symbolic and popular cocktail amongst Italians. There are several variations of this drink which also includes rum or soda water, if you don't happen to have any orange juice nearby. The Garibaldi is a refreshingly fruity cocktail that's perfect for sipping on a warm evening.
 
My classic Italian cocktail couldn’t be simpler to make. It combines just two ingredients: Campari and orange juice. Some early versions of the cocktail call for a one-to-one ratio, but upping the juice creates a more balanced drink. It’s a winning flavor profile
 
Ingredients
1-1/2 ounces Campari
4 ounces fresh orange juice
Garnish: orange wedge
 
Directions

1. Fill a highball glass with ice cubes.
2. Add the Campari and orange juice and stir to combine.
3. Garnish with an orange wedge.

ChefSecret:  A Garibaldi biscuit consists of currants squashed and baked between two thin oblongs of biscuit dough—a sort of currant sandwich. The biscuits are like Eccles cake as well as the Golden Raisin Biscuits once made by Sunshine Biscuits. Popular with British consumers as a snack for over 150 years, the Garibaldi biscuit is conventionally consumed with tea or coffee, into which it may be properly dunked in informal social settings.

Quip of the Day:  An elephant walked into the men’s room and found a naked bartender. The ‘Phant just started laughing and asked the naked man, how do you breathe out of that thing?
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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 .
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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 #Garibaldi #Campari #OrangeJuice #Italy #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                             ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? There is a very large variety of custard-style pies recipes available. One reason may be is that they are so darn good and so simple to make. Just toss a few ingredients in a bowl with some eggs and buttermilk, mix away and pour into an unbaked pie crust—preferably homemade.
 
That brings me to the subject of buttermilk. I have a lot of recipes that call for buttermilk. The problem is that they only call for half cup or one cup and then I have the rest of the quart to deal with. Don’t get me wrong, I love cooking and baking with buttermilk, but I find it undrinkable, and I hate to throw any food away after it spoils, so I always consider baking a Buttermilk Pie.
 
Buttermilk Pie is believed to have originated in England. The recipe was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with buttermilk because it was in abundance and inexpensive.
 
When you hear the name of this pie, you may wonder (and you wouldn’t be alone), does it really taste like buttermilk? No, the buttermilk creates the creamy texture and adds a little depth to the flavors of the spices.
 
I use just a dash of nutmeg, cinnamon and a little vanilla extract in making this old-fashioned version. It comes from an old recipe that I found and just had to try. I really think you’ll like it.
 
Ready to give my Buttermilk Pie a try? Alright then, let’s get some flour on your apron and start baking!
 
Prep time:  10 minutes (not including the time to make a homemade crust)
Bake time:  40 to 60 minutes
Yield:  1–9-inch pie / 8-servings
 
Ingredients 
3 large eggs
1 large egg yolk
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1-1/4 cups buttermilk
2 teaspoons vanilla extract
1 tablespoon lemon juice
1/8 teaspoon freshly grated nutmeg
1-1/2 teaspoons grated lemon zest (optional)
1/4 teaspoon ground cinnamon (optional)
1 (9 inch) unbaked pie crust
 
Directions

1. Preheat an oven to 350⁰ F.
2. In a large bowl use an electric mixer to beat the eggs and egg yolk until frothy; about 5 minutes.
3. Add the butter, sugar and flour to the egg mixture and beat until smooth.
4. Hand-stir in the buttermilk, vanilla, lemon juice and nutmeg to make the custard. Also, add in the optional lemon zest and cinnamon if using.
5. Pour the custard into the unbaked pie shell.
6. Bake for 40 to 60 minutes, or until the center is firm.
7. All leftover custard pies, like Buttermilk Pie,  should be refrigerated.

ChefSecret:  For a richer custard, I always add an extra egg yolk to any custard or custard pie recipe. This works well for French toast and rice pudding recipes, too.

Quip of the Day: “I am so confused. If Mr. & Mrs. Potato are no longer male and female, where are all the tater tots going to come from?”
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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.
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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 #Buttermilk #ButtermilkPie #TexasButtermilkPie #Baking #Custard #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022

ow you doin’? To all of our Parrot Head friends—we had the pleasure of designing the menu for the opening of Margaritaville, Las Vegas. Perspectives had done a lot of work in Sin City over the years and never did we see a Las Vegas strip hotel and casino remove slot machines to put in a restaurant… Margaritaville was a first. The restaurant occupied 3 floors of valuable gambling space for, what became, the highest grossing restaurant in the United States.
 
When Chef Spencer and I started designing the menus, Jimmy told us it was to be fun, affordable, on brand and it must include his mother’s meatloaf--just like mom’s. This is what we call a dream client—few restrictions.

James William Buffett was born in Pascagoula, Mississippi on Christmas Day in 1946. While Jimmy is known for his easy-going, barefoot life-style and music, he is also an author, actor and successful businessman. He is one of the hardest working perfectionists we’ve ever worked with. I used to love to go to his concerts and watch from backstage as he, seemingly effortlessly, put on a great show. Unlike too many celebrities of our day, Jimmy is also a very good man.
 
With all that’s going on around our world today a lot of us are a lot about classic, comforting meals—and it doesn’t get more comforting or more classic than Jimmy’s Mom’s meatloaf. It’s humble, homey, and comforting.
 
Jimmy’s Mom’s meatloaf is really nothing new. Meatloaf has been around since Ancient Rome, the version we’re familiar with saw a resurgence during the Great Depression and again during the recent Covid-19 pandemic. Now with war in Europe and inflation rates soaring at home, meatloaf is still warm, nourishing, and inexpensive—allowing families to stretch their food budget.
 
The Margaritaville meatloaf is made with ground beef, eggs, milk, onion and breadcrumbs seasoned with Worcestershire sauce, fragrant garlic, fresh parsley and thyme, and of course, plenty of ketchup. Nothing flashy, just simple, well-balanced flavor.
 
And don’t forget the glaze—just ketchup, brown sugar, balsamic vinegar and molasses. The top of the meatloaf glaze caramelizes in the oven, giving it a sweet and tangy depth of flavor. The loaf remains tender and juicy; never dry or too well done. At Margaritaville we served two slices of Mom’s meatloaf atop a mountain of mashed potatoes, with glazed carrots and steamed green beans along side.
 
Prep time:  15 minutes
Cook time:  65 to 70 minutes
Cool time:  5 minutes
Yield:  4 servings
  
Ingredients 
For the meatloaf
2 pounds 85/15 ground beef (or 1-pound ground beef and a half pound each of ground pork and veal)
1 large yellow onion, minced
4 tablespoons garlic, minced
2 large eggs, whisked
1/4 cup ketchup
1/4 cup milk (or half & half)
2 tablespoons Worcestershire sauce
1 cup panko breadcrumbs
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)
2 teaspoons kosher salt
1 teaspoon freshly-ground black pepper
1/4 teaspoon onion powder
1 teaspoon roasted garlic powder
 
For the glaze
1/3 cup ketchup
1 teaspoon molasses
1 tablespoon dark brown sugar, packed
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
 
Directions
To make the meatloaf

1. Preheat an oven to 375° F.
2. In a large bowl, combine the ground beef, onions, garlic, eggs, ketchup, milk, Worcestershire sauce, breadcrumbs, parsley, thyme, salt, pepper, onion powder, and garlic powder. Mix until the ingredients are evenly distributed and fully incorporated. Do not overmix or the meatloaf may become tough.
3. Transfer the meat mixture to a 9 x 5-inch loaf pan and pack it down, tapping the pan on the counter a few times to make sure the mixture fills in all the corners and there are no voids in the center of the meatloaf.
4. Place the meatloaf pan on a rimmed sheet pan and bake on the middle rack for 45 minutes. The meatloaf will shrink a bit, about a half-inch on all sides.

To make the glaze

1. In a small bowl, mix the ketchup, molasses, brown sugar, balsamic vinegar and salt until smooth; set aside.
2. Spread the glaze over the top of the meatloaf and bake for 25 to 30 minutes more, or until the glaze begins to caramelize.
3. Let the meatloaf rest for 5 minutes, then gently remove it from the pan.
4. Slice and serve hot.

ChefSecret: Be sure to tap the pan to fill in the corners. If you don't do the pan-tapping, the meatloaf will not hold together.

Quip of the Day: “I can’t change the direction of the wind, but I can adjust my sails to always reach my destination.”                                                                             –Jimmy Buffett
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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.
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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 #Dinner #Meatloaf #JimmyBuffett #Margaritaville #LasVegas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? It has been said that everyone in New York has their own special and secret way of making a Manhattan. The Manhattan is a classic cocktail—bourbon, sweet vermouth and Angostura bitters, which together result in making one of the most instantly recognizable and enchanting adult beverages.
 
Cocktail lore says that the Manhattan was invented in the 1880s in the Manhattan Club, and it has evolved over the years with a myriad of variations. If you split the vermouth between dry and sweet, you get The Perfect Manhattan, or if you add more vermouth, you get The Reverse Manhattan. In this version—The Smoke & Leather Manhattan—the ingredients work to accentuate some of the most basic and beloved aspects in this classic cocktail made with American whisky.
 
You can use something other than vermouth if you like. Try a fortified wine like Dubonnet which provides a rich mouthfeel that is somewhat stone-fruity in flavor. Back it up with Maurin Quina, a quinine fortified wine with a sharp bitterness, but a cherry flavor. This provides the cherry flavor without there being any actual cherry that you would normally see in a traditional Manhattan. To get the smoky flavor add 18.21 Havana and Hyde, a bitter that is smokey, leathery and has flavors of deep cherry fruit. After the stir garnish the cocktail with a flamed orange peel, to give it a slightly smoky aroma.
 
Prep time:  5 minutes
Yield:  1 Serving
 
Ingredients
2 ounces Evan Williams Single Barrel Vintage Bourbon
3/4 ounce Dubonnet
3/4 ounce Maurin Quina
1 dash of 18.21 Havana and Hyde Bitters
Orange peel, for garnishing
 
Directions

1. Add all ingredients into a mixing glass with ice and stir.
2. Strain into a chilled Coupe Glass and garnish with a flamed orange peel.

ChefSecret:  Evan Williams is a familiar name for anyone who drinks American whiskey. As the flagship spirit of Heaven Hill Distillery, the Kentucky bourbon is a national icon. It's also one of the top best-selling whiskey brands in the U.S. and the second best-selling bourbon in the world.

Quip of the Day:  A nun badly needed to use the restroom at the local a local tavern. The place was hopping with music and loud conversation and, every once in a while, "the lights would turn off." Each time the lights would go out, the place would erupt into cheers. However, when the revelers saw the nun, the room went dead silent.
She walked up to the bartender, and asked, "May I please use the restroom? The bartender replied, “OK, but I should warn you that there is a statue of a naked man in there wearing only a fig leaf.” “Well, in that case, I’ll just look the other way,” said the nun.
After a few minutes, she came back out, and the whole place stopped just long enough to give the nun a loud round of applause. She went to the bartender and said, “I don’t understand. Why did they applaud for me just because I went to the restroom?”
“Well, now they know you’re one of us,” said the bartender. I don’t understand,” said the puzzled nun.
“You see,” laughed the bartender, "every time someone lifts the fig leaf on that statue, the lights go out.
Now, how about that drink?" 
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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 .
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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 #ManhattanCocktail #SmokeAndLeather #Bourbon #EvanWilliams #Dubonnet #MaurinQuina #HavanaHyde #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ​©Perspectives/The Consulting Group, Inc., 2022