How you doin’? Here’s the bag man who never got caught holding the bag. Meyer Lansky was known as "The Accountant." He was an American mobster who, along with his associate Charles "Lucky" Luciano, was instrumental in the development of the Mafia Crime Syndicate in the United States. 
 
A member of the Jewish mob, Lansky developed a gambling empire that stretched around the world. He was said to have had a strong influence with the Italian-American Mafia and played a large role in the consolidation of the criminal underworld. The full extent of his role has been the subject of much debate, as Lansky himself denied many of the accusations against him. Lansky was never found guilty of anything more serious than illegal gambling.
 
Despite his nickname, the “Little Man,” Meyer Lansky was a huge figure in organized crime history. An émigré from Poland, Lansky grew up on the Lower East Side of Manhattan with little formal schooling. He quickly attached himself to gangs of Jewish and Italian racketeers, who were active in the underworld during Prohibition. Lansky started running gambling operations, and eventually owned casinos in pre-Castro Cuba and the Bahamas, as well as financial interests in the Flamingo Hotel & Casino in Las Vegas.
 
He has a legacy of being one of the most financially successful gangsters in American history. Before he fled Cuba, Lansky was said to be worth an estimated $20 million (equivalent to $200 million today). When he died in 1983, his family learned that his estate was only worth around $57,000. Where did all that money go?
 
According to his daughter, Sandi Lansky, Meyer favored scotch, specifically Dewar’s. Scotch was a perennial favorite drink for many gangsters and Dewar’s has long been one of the most popular whiskeys in the United States, especially during the post-World World II era. Though Lanksy preferred his drinks straight, his name inspired a few modern cocktails he favored, including this one found on the menu of the DGS Delicatessen, in Washington, D.C.
 
                                                  The Meyer Lansky Sour
 Ingredients 
2 ounces gin
1-1/2 ounces Meyer lemon juice
1 dash orange bitters
Splash simple syrup
maraschino cherries and orange wheel, garnish
 
Directions

1. Pour all ingredients into a cocktail shaker with ice.
2. Shake for 30 seconds.
3. Strain into chilled double old fashioned glass with ice.
4. Garnish with a couple of maraschino cherries and an orange wheel.

 
ChefSecret:  I prefer to use one large ice cube made from distilled water to make it clear.
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Quip of the Day:  When a gangster puts out a hit on Daffy Duck, what was his one condition? Just send me the bill.
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Do you have a question or comment? Send your thoughts to [email protected]. 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 and/or American Red Cross.

#Cocktail #HappyHour #MeyerLansky #MeyerLanskySour #DrinkLikeAGangster #Gin #OrangeBitters #MeyerLemonJuice #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? One of my favorite Italian appetizers are double-breaded deep-fried mozzarella sticks but sometimes even perfection needs a little refresher.
 
So, here’s my modern makeover on mozzarella sticks. Fried Mozzarella Puffs are a cross between Café du Monde Beignets and Rao’s Mozzarella Sticks. No breading is required. They are easier, crispier and cuter than ordinary cheesy sticks.
 
How do make these, you ask? It begins with choux pastry (cream puff pastry dough). Make a kind of roux by combining butter, flour, and water together in a pan until it clumps into a smooth dough, then incorporate egg and seasonings once it’s cooled down a bit.
 
While the fridge works its magic on the dough, season up the jarred marinara sauce of your choice. All that’s left is to incorporate the mozzarella cheese into the cooled dough. Now just scoop it out and drop the cheese balls into the fryer. You’re never going to dip another cheese stick again.
 
Prep time:  20 minutes
Chill time: 60 minutes
Fry time:  15 minutes
Yield:  12 puffs
 
Ingredients 
1/3 cup water
2 tablespoons unsalted butter
1 teaspoon kosher salt
1/3 cup all-purpose flour
1 large egg
1 pinch cayenne pepper
1 pinch freshly ground black pepper
1/2 teaspoon dried oregano
1 cup marinara sauce, or to taste
1/2 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
4 ounces low-moisture mozzarella cheese
4 cups canola oil for frying
1 anchovy fillet
 
Directions

1. Combine the water, butter and salt in a saucepan over medium-high heat. Be careful not to brown the butter.
2. Bring the mixture to a simmer and pour in the flour all at once. Reduce the heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
3. Remove from heat and transfer dough to a mixing bowl.
4. Let the dough cool until no longer hot but still very warm… about 5 to 10 minutes.
5. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
6. Seal dough with plastic wrap and refrigerate in the bowl until cool; about 1 hour.
7. In the meantime, using a small sauce pan over medium heat season marinara sauce with oregano, red pepper flakes, balsamic vinegar.
8. Add anchovy fillet.
9. Stir the sauce and bring it to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
10. Grate mozzarella cheese over the dough and stir to combine.
11. Heat frying oil to 350⁰ F in a deep fryer or heavy-duty Dutch oven over medium heat.
12.  Preheat an oven to 200⁰ F to keep the fried puffs warm while continuing to cook the remaining puffs.
13. Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons.
14. Fry the puffs, 5 or 6 at a time, in the hot oil until browned for 2 to 3 minutes.
15. Drain on paper towels.
16. Keep puffs warm in a low-temperature oven while frying the remaining puffs.
17. Serve with hot marinara sauce.

Chefs Secret:  This recipe works well with shredded Smoked Gouda, Cheddar, Pepper-Jack or Swiss cheeses.
Quip of the Day: “What do you call a row of people lifting mozzarella—a cheesy pick-up line.” Let’s hear the rim shot... bud-dum!
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Do you have a question or comment? Send your thoughts to [email protected]. 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 and/or American Red Cross.
 
#Appetizers #FriedMozzarellaPuffs #Mozzarella #ChouxDough #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Joan’s sister, Annie, was visiting from London recently. She always brings interesting books as well as something wonderful to eat. This time she gifted us with Hazelnut Croccanti, a nut and egg white meringue biscuit and chocolate hazelnut truffles.
 
I prefer almonds to hazelnuts so here is a change-up in the recipe. If you try my Amaretti, or bitter almond cookies, one time, you’ll never want any other versions or, maybe even any other cookies!
 
Belli Croccanti are easy to make. These delightful treats are common and loved all over Italy and in many local areas in the US. These cookies come in several versions—crispy, soft, chewy or sugar-coated, but one thing they have in common is that they all melt quickly in your mouth. Their intense taste comes from the almonds since there are just three ingredients: almonds, sugar and egg whites.
 
Although the traditional recipe calls for the same quantity of sweet and bitter almonds, in my recipe, I will only use what we call “sweet” almonds because bitter almonds are hard to come by outside of Italy. I had to substitute almond extract for the bitter almonds because it is made from bitter almonds. The taste of this cookie is unique because it’s a blend of bitter and sweet at the same time.
 
My recipe as in the classic recipe, they do not contain any gluten, so they are suitable for people following a gluten-free diet. These homemade delights are perfectly paired with a good cup of coffee or a wonderful cup of tea.
 
Store the uneaten cookies in an airtight container for 3 or 4 days so that they don’t get moist. You can also crumble and add them to sweet puddings, cooked fruit, ice cream, yogurt or fresh fruit salad.
 
Prep:  Time 10 minutes
Cook:  Time 30 minutes
Total:  Time 40 minutes
Yield:  30 cookies
 
Ingredients 
3/4 cup ground almonds (skins removed)
1 cup of fine granulated sugar
4 large eggs whites
1 teaspoon almond extract
 
Directions

1. If the almonds are not peeled, drop them into boiling water for a minute, run them under cold water, strain them and blot them with paper towels. You will then be able to squeeze the nuts so the skins come off easily.
2. Lay them out to dry or dry them on a parchment-lined baking sheet for a few minutes in the oven at 300°F. Allow them to cool completely before proceeding to the next step.
3. If you bought peeled almonds, put them in a food processor and pulse into ground almonds. Do not overprocess or you will end up with almond butter. Transfer the ground almonds to a bowl.
4. Beat the egg whites until firm (to test for firmness turn the bowl upside down, and if they don’t pour out, they are beaten enough).
5. Gently fold in the sugar and egg meringue, the almond mixture, and the almond extract to make a smooth airy paste. Do not overmix.
6. Prepare a sheet pan with baking parchment paper.
7. Use a pastry bag with a sized-10 tip (0.4 inches) place walnut-size dollops of the mixture approximately 1 inch apart. Set it aside and let sit for 1 hour.
8. Preheat an oven to 300°F and bake the cookies for 30 minutes or until they are golden brown.
9. Open the door, switch the fan on, and let the amaretti cool down in the oven so that any trace of leftover moisture is eliminated. Your cookies will get really crunchy.

ChefSecret:  If the cookie paste (batter) turns out to be too solid and dry, add another firmly beaten egg white to the paste. Almond flour may make amaretti too dry, so use whole, skin-off almonds instead.

Quip of the Day:  What do you call a crude drawing of a laughing cookie? A snicker-doodle, of course.
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Do you have a question or comment?  Send your thoughts to [email protected]. 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 and/or American Red Cross.
 
#Baking #Dessert BelliCroccanti #Amaretti # Almonds #EggWhites #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? One of my favorite restaurants in New York City is Rao’s… not so much for the food but for the experience. There are just a handful of tables that are reserved for the same guests, on the same days of the week, at the same time. In other words, you could own the same table on Tuesdays at 8 o’clock every Tuesday. If you are a “no show” you pay for it anyway or lose it.
 
The night I was there Mayor Rudy Giuliani was there at his table; John Gotti, the “Teflon Don,” was the heir apparent to Al Capone as America’s top mob boss was there with his party and Frank Sinatra with his entourage was at his table. And I, a guest of Frankie from Wakefern was there with a handful of associates. The amazing thing was everyone was so civilized to one another especially after dinner when everyone was singing old Italian or Sinatra songs.
 
Gotti was as extravagant as he was charismatic, with a larger-than-life persona. Giuliani was the non-stop talker. Sinatra was kinda shy and retiring. And then there was me with his eyes wide open trying to take it all in.
 
The tie between booze and gangsters has been around since the early 1900s, when mobsters started using dark and dingy bars to plot their crimes and hang out with fellow underworld characters. But it was Prohibition that really cemented the relationship. In the 1920s, gangsters became the main suppliers of illicit booze—whiskey and scotch from Canada and Europe, rum from Cuba and homemade moonshine form rural operations across the country. Prohibition gave the underworld the financial clout to extend their influence into politics and coalesce into a national criminal syndicate.
 
Post-Prohibition, many mobsters who made their fortune with bootleg liquor plied their ill-gotten funds into liquor distributorships, stores, breweries, and state beverage commissions to control liquor licenses. Most of all, they bought bars—lots of them. In those days “Wise Guys” looked for attention. A good mob bar is where they have a hook for everybody. Bars also served a useful cash-laundering purpose.
 
Among gangsters, scotch and whiskey were always popular choices, particularly the whiskey brand Cutty Sark. And they had their own way of ordering, as recounted by undercover FBI agent Jack Garcia: “Mobsters always order drinks by a brand. Never just a scotch and water, it would be a Cutty and water. And no one ever drank out of a straw. That was a big no-no. Mobsters would always get free drinks, but loved to tip extravagantly, so the drinks would end up costing more just because of their big tips. But for a Wise Guy it didn’t matter. To them the best drink is the one you get for free.”
 
For all the time the mob spent in bars, and for the decades of their ties to the industry, it was inevitable that cocktails would bear their name. Over the next couple of weeks our Happy Hours will be dominated by some of the major gangsters in American history and the cocktails named after them.
 
Al Capone 
Few gangsters loom larger in history and American pop culture, than Al Capone. Though he was the boss over the Chicago underworld for only seven years, from 1925 to 1932, he managed to turn his swagger and media savvy into gangland celebrity, hobnobbing and bribing politicians, judges, movie stars, singers, stage actors and baseball players. During Prohibition, liquor made the gangster empire and Capone’s fortune. Not paying taxes on ill-gotten money made Capone the target of law enforcement and one of the first mob bosses to catch the attention of the federal government and IRS.
 
Capone was reported to prefer Manhattans; whiskey was a popular bootleg alcohol in Chicago and New York. He would have his drinks and loved listening to the top jazz acts of the day at The Green Mill, a historic Chicago lounge. There’s a booth, facing the stage on the right side, that the bar’s staff calls the Capone booth still to this day. Whenever he was there, no one could come in or leave the Mill.

                                                  The Al Capone Cocktail
 
Saveur magazine printed this recipe, from Brooklyn bartender John Bush. The Al Capone Cocktail is a close cousin to the Boulevardier.
 
Ingredients 
3 ounces rye whiskey
1-1/2 ounces vermouth
1/2 ounce Campari
Orange zest, to garnish
 
Directions

1. In a cocktail shaker filled with ice, shake the whiskey, vermouth, and Campari.
2. Strain the mixture into two tumblers
3. Garnish each with an orange twist.

 
ChefSecret:  Never show fear.
 
Quip of the Day:  What did Al Capone say to his capos after going out on a 1st date with an undercover cop?  She is a very good listener.
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Do you have a question or comment? Send your thoughts to [email protected]. 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 and/or American Red Cross.
 
#Cocktail #HappyHour #AlCaponeCocktail #DrinkLikeAGangster #Boulevardier #Rye #Whiskey #Vermouth #Campari #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Are you getting your barbecue cleaned-up for summer cookouts? It’s that time of year to scrape down the grill and dust off the tongs and spatula so you can make those perfect backyard burgers.
 
Here’s a hack that will make your burgers juicy and flavorful every single time. The best part is that it costs you nothing and you can find it in just about any kitchen—regular ice cubes. You simply make your patties as you normally would, then put a single ice cube in the center of each one and fold the meat around it. When you grill the patty, the melting cube keeps the patty from drying out by distributing more moisture throughout the patty.
 
The best thing about using an ice cube is that it’s only plain water and it won't impact the flavor of the seasonings you use in the patty. It's also readily available.
Just place your patties on the grill and then put an ice cube in the center of each patty, pressing it down gently. Then, you just cook the patties like you normally would.
 
It’s best to cook the burgers to at least medium rare if you plan to use an ice cube to keep the patty juicy and safely enjoy your upgraded hamburger.
 
A medium rare burger is a burger that has been cooked to an internal temperature of around 145⁰ F). This means that the center of the patty is still pink and slightly warm, with a crust on the outside that is browned or seared. When cooking a medium rare burger, it should be grilled for about three to four minutes per side, depending on the thickness of the patty and the heat of the grill. You can use a meat thermometer to check the internal temperature of the patty to ensure it has reached 145⁰ F.
 
It is important to remember that consuming undercooked or raw meat, including beef, can lead to food poisoning according to the USDA. Therefore, it is important to cook the burgers until they reach the appropriate internal temperature. To mitigate this risk, many people like to eat their burgers well done.
 
A well-done burger is cooked to an internal temperature of around 160-165 ⁰ F. The patty will be cooked through and through, with no pink or red remaining in the center. The meat is also typically dryer than a medium-rare or medium burger, which is why using an ice cube can really help. It keeps well-done patties a little moister.
 
When cooking a well-done burger, it should be grilled for longer than a medium-rare or medium burger, usually around five to seven minutes per side, once again depending on the thickness of the patty and the heat of the grill. Once the burgers are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to settle and redistribute throughout the patty.
 
The-ice-cube-hack-for-ridiculously-juicy-burgers-every-time helps the hamburger retain its moisture and juices when grilling so that the high heat of the grill won’t zap all the natural juices out you your best grilled hamburgers. Grill on!
 
ChefSecret:  If you like a really juicy burger, be sure to buy hamburger meat that is at least 20% fat (80%/20%). Leaner hamburger dries out easier.
 
Quip of the Day:  How did the French fry propose to the hamburger?
Answer: He gave her an onion ring!
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Do you have a question or comment?  Send your thoughts to [email protected]. 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 and/or American Red Cross.
​
#Entrees #Grill #Burgers #IceCubeHack #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023