How you doin’? Now that we’re in the summer season, salads of all kinds are abundant. I like complex salads—just plain lettuce and tomatoes need not apply here. I sent you the Chilled Couscous Salad a few weeks ago… it’s one of my favorites. Today I want to share a Classic Curry Chicken Salad recipe like the one we created for The Haven in San Francisco.
So, who invented the chicken salad?...someone had to. The first documented American form of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863 (right in the middle of the Civil War). The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that Mr. Gray turned his meat market into a delicatessen.
I’ve spiced mine up a bit with curry. My Curry Chicken Salad is an easy cut-and-toss mixture of celery, green onion and red or green grapes held together with a mayonnaise, mustard and curry dressing. It is a cacophony of textures, spices, sweet and tart flavors. I like it just on a plate as is, but this salad is great on top of greens, in a sandwich or a wrap.
Prep time: 20 minutes
Alternative 80 / 90 minutes for cooling (if you are cooking the chicken from scratch)
Yield: 8 servings
3/4 cup mayonnaise
1 tablespoon grainy mustard (I prefer Maille - Old Style Grain Mustard)
1 teaspoon Dijon mustard (I prefer Maille – Original Dijon Mustard)
3/4 cup small-diced celery
1/4 cup chopped green onion tops
1-1/2 teaspoons curry powder
3 tablespoons fresh basil, chiffonade cut*
1-1/2-pounds cooked boneless medium diced chicken—breasts or thighs or a combination of both
1 cup red or green grapes, cut in halve
1 teaspoons salt or to taste
1/2 teaspoons fresh coarsely ground black pepper or to taste,
#Salad #ChickenSalad #Curry #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
How you doin’? One of my favorite dinners is roasted chicken. When you have some extra time on your hands this is the perfect way to feed a family of 4 to 6 with very little effort. I don’t like to roast pieces and I don’t have the time or the inclination to mess around with a whole bird—so I ask my butcher to spatchcock it for me. No, I’m not talking dirty to you. It’s a difficult word to say with a straight face, I know.
No one can say for sure where this strange word came from—I checked it out. In The Oxford Companion to Food, Alan Davidson explains (in my best English accent), “The theory is that the word is an abbreviation of ‘dispatch the cock,’ a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat.” Davidson further speculates that the word is Irish in origin, having seen the term in Irish cookbooks that date back to the 18th century. But go ahead call it “butterflied” chicken if that helps reduce the giggle factor.
I buy my poultry at Farmer’s Market Poultry at the Original Los Angeles Farmer’s Market. These guys will cut up poultry any way I (or you) like. I ask them to spatchcock the bird, leaving the wing tips on, removing the ribs and back. I want to bag up all the trim to freeze for when I want to make stock.
Prep time: 10-15 minutes
Brine time: 1-2 hours
Wet Rub time: 30 minutes
Cook time: 80-85 minutes
Yield: 4 servings
For the brine
1-gallon cold water
2 tablespoons kosher salt
1 tablespoon sriracha (or other hot sauce)
1 3- to 4-pound chicken
For the wet rub
1/4 cup balsamic vinegar
4 tablespoons minced garlic salt
1 tablespoon kosher salt
1/2 teaspoon dry sage
1/2 teaspoon dry rubbed rosemary
1/2 teaspoon dry thyme
1 teaspoon freshly-ground black pepper
1/4 cup lemon juice
For the sheet pan prep
2 lemons sliced into rounds
1 large yellow onion sliced into ringlets
1/4 cup olive oil
1/4 cup lemon juice
For the baste
1/3 cup melted butter
1/4 cup lemon juice
ChefSecret: Every oven and every chicken cooks differently, so be sure to check the internal temperature at the thigh to prevent over- or under-cooking.
If you’re buying packaged chicken at a supermarket, follow these directions to spatchcock it:
#Spatchcock #Chicken #OvenRoastedChicken #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
How you doin’? Guess what day it is!... It’s Happy Hour Friday! When I was over in Scotland, I found this little inn in Inverness where it was okay to stay long and sip a few drams of Scotch whisky every night.
Sometimes it’s just “neat” to have Scotch NEAT! There are few drinking experiences as pure and joyful as two fingers of Chivas in a darkened pub at the end of a busy and bustling day. But that doesn’t mean the spirit should be relegated to a life of just neat pours or over-the-rocks drinks. Bartenders around the world are celebrating with Scotch’s many personalities, creating some of the most exciting cocktails. While not all are new—some may be new to you—give them a try.
The Penicillin Cocktail
Quick, think of a Scotch cocktail! It’s hard, isn’t it? Scotch, although a formidable spirit in its own right, doesn’t often appear in cocktails, because its smokiness presents a challenge. Gentler whiskeys, like rye and bourbon, pair better with other ingredients. But if there’s one Scotch cocktail worth knowing, it’s the Penicillin. This Scotch-based whiskey sour—made with both blended and peaty Scotch—is a true modern classic. This version has ginger, spice and everything nice. It won’t cure all that ails you, but it will come close
2 oz blended Scotch
3/4 oz fresh lemon juice
3/4 oz honey-ginger syrup*
1/4 oz Islay single-malt Scotch (or your favorite single-malt)
Garnish: 1-piece candied ginger
ChefSecret: Here’s how to make honey-ginger syrup—combine 1 cup honey, 1 6” piece of peeled and thinly sliced ginger and 1 cup water in a saucepan over high heat; bring to a boil. Reduce heat to medium, and simmer 5 minutes. Place in the refrigerator to steep overnight. Strain with a cheesecloth.
The Presbyterian Cocktail
If you treat your scotch like a religion, try this simple and classic cocktail. Be sure to use a spicy ginger ale so you get the most out of the three-part combo. Not a fan of Scotch? The Presbyterian is also delicious with a measure of American bourbon.
2 oz Scotch
Spicy ginger ale
The Godfather Cocktail
I’ll make you a drink you can’t refuse. This cocktail was named after the popular 1970s-era film "The Godfather." It is often made with equal parts of Scotch and Amaretto, but this version, I find a tad too sweet so I dialed back the Amaretto.
2 oz blended Scotch or Bourbon
1/4 oz Amaretto
The Rusty Nail Cocktail
Bold and brown, the Rusty Nail is the kind of cocktail your grandfather might’ve sipped before dinner. It was invented in 1937 for a British trade show. The two-ingredient classic highlights Drambuie, a Scotch-based liqueur flavored with honey, herbs and spices; the precise formulation still remains a closely guarded secret. It was sometimes aged by wealthy ship-owners in the holds of sailing ships. What we do know is that the word Drambuie is derived from Gaelic, meaning "the drink that satisfies." The same thing could be said about the Rusty Nail Cocktail itself.
1-1/2 oz Scotch
3/4 oz Drambuie
The Rob Roy Cocktail
Rob Roy, (Robert MacGregor) was an infamous Highland outlaw in the 1600’s whose reputation as a Scottish Robin Hood was exaggerated in Sir Walter Scott ’s novel Rob Roy (1818). You can celebrate the Scottish folk hero tonight with the classic Scotch-based Rob Roy cocktail. This recipe is like a Manhattan, but uses Scotch instead of Rye and Angostura bitters instead of aromatic bitters. The difference is delicious—try it for yourself.
2 oz Scotch
3/4 oz sweet vermouth
3 dashes Angostura bitters
Garnish: 2 brandied cherries
ChefSecret: Here is a list of the best cocktail-making Scotch liquors under $50:
Aberfeldy 12-Year ($43)
#ScotchCocktails #Single-Malt #Cocktails #RobRoy #RustyNail #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #Chivas #Glenmorangie #JohnnieWalker
How you doin’? I was feeling a little nostalgic today… thinking about the good old days in NorCal. Perspectives offices were in San Francisco at California and Sansome Streets right across the street from Tadich’s Grill. The food at Tadich’s was so damn good my partners and I wound up there almost 3 times a week for lunch and nightly for drinks.
The original Tadich’s opened in 1849 as a coffee stand on Clay Street in San Francisco. It is the oldest restaurant in California and the third oldest in the United States. Can you imagine the history with this restaurant, from the Gold Rush to the current pandemic?
In 1928 the Buich family purchased the restaurant from John Tadich; they continue to own the restaurant today. In 1967 the restaurant moved to its present location at 240 California Street; this was after Wells Fargo bought the Clay Street location for redevelopment. They have been open for business at that location ever since.
On a sad note, they had to close their doors in mid-March by order of Mayor London Breed, but on a happier note, they’ve recently re-opened with curbside pickup and delivery. We all hope they will be able to reopen the dining room soon.
I had three everyday menu favorites… Petrale Sole, Sand Dabs and The Crab Louie. The Cioppino and Lobster Thermidor are also spectacular, but not for every day. Louies are a great spring and summer salad.
The Shrimp Louie was invented in San Francisco in the early 1900’s. It’s made with large chilled shrimp, lettuce, hard cooked egg, sliced avocado and tomato wedges. The Louie dressing is similar to Thousand Island dressing and is made with mayonnaise, ketchup, chili sauce, Worcestershire sauce, onion, salt and pepper. A variation on the salad is cracked local Dungeness crab and is known as Crab Louie—my favorite.
You should only use the freshest local Dungeness crab possible. Crab season usually begins in mid-November and, technically, runs to June or July, depending on the location. It takes a little time to put this salad together, but for an elegant meal it’s a showstopper!
Prep time: 40 minutes
Yield: Serves 4 people
For the dressing
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon chili sauce
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1 tablespoon sweet pickle relish
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper to taste
For the salad
12 asparagus spears, trimmed
Two 6-ounce romaine hearts, torn crosswise 1/2 inch thick
1 6-ounce seedless cucumber, cut into spears
4 large red radishes, shredded
4 medium tomatoes, cut into wedges
4 hard-cooked eggs, cut into wedges
1 avocado, quartered and sliced
1-pound crabmeat, preferably Dungeness (1/4-pound per plate)
How to assemble the Crab Louie
#Crab #LouieSalad #CrabLouie #ShrimpLouie #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
How you doin’? I hope life is improving in your area and that your family is healthy and well. We’re hanging in there here in Los Angeles. It seems like there are changes every hour… never a dull moment!
I’ve been reading a lot about English cooking and potatoes as comfort foods. I started oven-roasting bakers for 2 hours at 400⁰ and found them to be the best baked potatoes ever—with a crisp, snappy skin and a light fluffy interior. Load it up with butter and cheese (or chili or vegetables and cheese) and it’s a meal-in-itself.
After discovering the English bakers I’ve been scouring sources for other great textured potato recipes— English or otherwise. The latest one I’ve seen is from a relative who lives in London. She claims that they are neat, crispy, roasted potatoes. The recipe promises crispy, lightly browned potatoes with creamy insides with few ingredients and that’s good enough for me.
The recipe is as simple as any other roasted potato recipe, except this one has a couple of secrets—not Harry Potter secrets, but chef secrets. It’s more than chunks of boiled potatoes in oil, roasted in a hot oven—it’s much more.
Prep time: 5 minutes
Boil time: 8-9 minutes
Bake time: 45-60 minutes
Yield: 8 servings
1/3 cup light olive oil
3 to 5 quarts of boiling water
3 tablespoons table salt
3 to 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 teaspoons flaky sea salt
1 tablespoon chopped parsley (optional)
ChefSecret: Don’t be a helicopter cook (don’t hover over your food), flip the potatoes only after 35 to 40 minutes after the bottoms are starting to brown. If they are not brow enough for you, continue to cook for another 15 minutes or so.
#EnglishRoastedPotatoes #Potatoes #OvenRoastedPotatoes #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
Who is Ed Engoron?