How you doin’? Independence Day is just around the corner. Ever wonder how the Founding Father’s celebrated this momentous event?

Per Military.com, “they celebrated the signing of the U.S. Constitution with an epic party that resulted in one of history's greatest bar tabs.

​The 55 members of the Constitutional Convention imbibed 54 bottles of Madeira, 60 bottles of claret, eight bottles of whiskey, 22 bottles of porter, eight bottles of hard cider, 12 bottles of beer and seven bowls of alcoholic punch.

That adds up to more than $17,253 in today's money, with each delegate consuming more than $313 worth of the hard stuff.”

Times have changed and we’re no longer partying like it’s 1776 (though Congress is still spending like drunken soldiers), but that doesn’t mean we shouldn’t celebrate with gusto. My fun, layered, patriotic and shimmery cocktail drink is the best. It’s really glittery!
 
A quick fun fact that will help get you started, the liquid with the highest sugar content needs to be at the bottom of the drink, then layered in order of its sugar content.
 
There is also a secret to gently pouring each layer so they stay separated—read on. Start with grenadine at the bottom, then fill the glass with ice. Check out the picture and get started!
 
Ingredients 
1 ounce grenadine
3 ounces lemonade
1 ounce vodka
1 ounce blue curacao
Red, White & Blue beverage glitter (Brew Glitter is found on Amazon & Walmart)

Directions

1. Add the grenadine to a glass then fill with ice
2. In a cocktail shaker, shake the lemonade and vodka then gently pour the mixture over the back of a spoon into the glass creating the white layer of the drink.
3. Cascade blue curacao over the back of a spoon to make the final blue layer.
4. Decorate your cocktail with a colorful festive 4th of July shimmer. 

ChefSecret:  Brew Glitter® gives a glittery and shimmery, Red White and Blue effect in your beverage.

Quip of the Day:  Since 1776, America has been sipping on liber-tea. May God bless our nation!
-------------------------------------------
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 and stay safe. Have a fantastic Happy Hour and Independence Day!

#Cocktail #HappyHour #GlitterCocktail #4thOfJulyGlitterCocktail #Vodka #BlueCuracao #HappyIndependenceDay #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023

ttHow you doin’? When I think of Margarita Bars I think of our menu development work on Margaritaville on the strip in Las Vegas. I think to myself, why didn’t I include this recipe on the menu for Jimmy Buffett?
 
I love Margaritaville, Las Vegas. I like to watch the guests as the margarita slides down the slide into a glass of “margarita.” When Margaritaville first opened it was one of the few hotel casino restaurants right on the strip.
 
Parrot Heads, this is a real Jimmy Buffett-style dessert. The recipe has a creamy, tart lime filling complete with a splash of tequila that sits atop a salty pretzel crust with powdered sugar sifted on the top. Margarita Bars in Paradise? Yes, please!
 
Prep time:  25 minutes
Bake time:  35 minutes
Yield:  24 bars
 
Ingredients 
For the pretzel shortbread crust
2 sticks unsalted butter
1/2 cup granulated sugar
1 cup all-purpose flour
1 cup crushed pretzels (leave some small chunky pieces)
Powdered sugar and lime zest for garnish
 
For the margarita filling
2 tablespoons lime zest
8 large eggs (room temperature)
3 cups granulated sugar
1/2-2/3 cups lime juice (depending on how tart you like things)
1/3-1/2 cups tequila
1 cup flour
 
For topping
dusting of powdered sugar
lime zest
 
Directions 
To make the pretzel crust layer

1. Preheat an oven to 350 F.
2. Mix the ingredients for the crust and spread in the bottom of a 9 X 13-inch glass baking pan.
3. Make sure you press the pretzel crust in an even layer and bring up a little on the sides to hold the filling in.
4. If your hands get sticky from the butter, dust them in flour and then press down on the crust.
5. Bake the crust for 15 minutes or until it is a light golden brown.
6. Remove the crust from the oven and let cool a bit while you make the filling.
7. Leave the oven on.

To make the margarita bar custard filling

1. Using a fine grater, zest the limes and reserve the lime juice.
2. In a large bowl combine the eggs, sugar, lime zest, lime juice, tequila and flour.
3. Stir with a whisk to combine completely.
4. Pour onto the slightly cooled crust.
5. Put the pan back in the oven and bake for 30-35 minutes or until the center doesn't jiggle when you give it a gentle shake.
6. Remove from oven and let cool completely.
7. Let Margarita Bars cool for about 15 minutes and then put them in the refrigerator to cool completely.
8. Garnish with a dusting of powdered sugar and lime zest!
9. Slice into 24 bars.

ChefSecret:  The total amount of liquid required is 1 cup. To get it right, pour the  fresh lime juice in a measuring cup. Make up the difference with tequila to get a total of 1 cup of lime juice and tequila combined.
Quip of the Day:  My tolerance for idiots is extremely low these days. I used to have some immunity built up, but obviously there's a new strain out there.
-------------------------------------------
Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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.

#Dessert #MargaritaBars #Shortbread #LimeZest #Tequila #Margaritaville #JimmyBuffett #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? If you love steak as much as I do but are confused on which cut to select when you’re at the meat counter here’s a quick primer on steaks. We’re all familiar with the words Sirloin and Ribeye. These are the two words listed most often in grocery stores, on menus and on cooking shows. In fact, these two steaks are often pitted against each other as to which is best. Actually, they are both wonderful cuts of meat that, when cooked with care, are juicy, tender and deliver big time for your beefy cravings.
 
But which steak should I put in my shopping cart? A Ribeye Steak, as the name suggests, comes from the rib section (ribs nine through eleven, to be exact) of the steer. Once cut, the rib bone remains attached (hence the name bone-in ribeye) bringing with it a good amount of fat from the ribs (fat is where the flavor is at). This bone is sometimes removed, but I prefer the bone-in cut. The ribeye is known for its marbling running through the meat that breaks down when cooked providing a lot of rich flavor. This is what makes the ribeye so popular. This center rib section of the steer--where the ribeye cut comes from--doesn't see much exercise during the animal's life, resulting in the beautiful marbling and tender nature it's known for. A ribeye might also be known as Delmonico, Spencer, Beauty Steak, Scotch Filet or even Prime Rib, which is what you would have if you leave the rack intact, slow roast it and carve to demand. The best way to cook is grilled or in a cast iron skillet.
 
A Sirloin Steak can get a little confusing because many different cuts of steaks come from this large cut, located behind the ribs but in front of the rump. Such well-known favorites like T-Bone, strip Steaks (New York, Kansas City, Omaha) and Club Steak, as well as roasts like Tri-tip, all come from this area.
 
These cuts are leaner than the ribeye, without the same degree of marbling, making them a little less tender and a bit milder. That said, cuts from the Top Sirloin (T-Bone, strips, etc.) still pack a meaty punch, and their chew is flavorful without being tough. Bottom sirloins are not usually sliced into individual steaks, but the lean, flavorful roasts like Tri-tips are excellent when slow roasted or smoked, making a hearty meal for everyone at the table. Inevitably, ruling which cut of beef is better is purely personal preference. When you consider flavor, texture and fat your taste will be the arbiter.
 
For the beefiest flavor and melt-in-your-mouth texture, go with the Ribeye. Ribeyes also cook faster on the grill or in a pan and that can come in handy. If you prefer to go lighter on the fat content, have a little more time to cook your steak, or are slicing the meat for a dish, like a steak and eggs sandwich, select the sirloin. Sirloin tends to be a few dollars less per pound as well, delivering a satisfying beefy steak meal while being easier on the wallet.
 
Dry aging is a technique commonly used to increase flavor and increase tenderness, so a Ribeye prepared in this way is a guaranteed hit and a Sirloin prepared this way will mean all the flavor of a Ribeye without the fat. For some, dry aging is the best of both worlds. No matter your preference, if something boasts dry aging, you can't go wrong unless it’s over done. In our testing for our restaurants, the best for us is 28-day dry aged meats (outside the Cryovac plastic packaging) hung in a temperature and humidity controlled chilled cabinet.
 
Best Steak Cuts for Your Tastes

• Filet Mignon = the most tender
• Ribeye = tender and most flavorful
• Top Sirloin = flavorful and less tender (chewy)
• New York = very flavorful
• T-Bone = (filet and New York cuts with bone in the middle; has the attributes of both cuts in one incredible steak)

 
How Long to Dry Age
I prefer 28-day dry aged steaks. For my taste that maximizes flavor without becoming too gamey. Aging any longer than 10 days does not increase tenderness.
 
Marinate or Not
A delicious Ribeye steak can be cooked on the grill with a brushing of olive oil and salt and pepper to taste. Personally, I brush my Ribeye steaks with balsamic vinegar, olive oil, roasted garlic powder, salt and pepper. Don’t be bashful with the salt—it enhances flavor of the already flavorful steaks.
 
For less tender cuts of meats a longer marinade process is in order. Here is a marinade that adds both flavor and tenderness.
 
                                              The Palm Grill Steak Marinade
Prep time: 15 minutes
Yield: 1-1/3 cups
 
Ingredients
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
3 tablespoons dried basil
1-1/2 tablespoons roasted garlic powder (I prefer Penzy’s Spice)
1-1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1 teaspoon dried minced garlic
1/4 teaspoon Tabasco pepper sauce
 
Directions

1. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
2. Pour the marinade into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for up to 8 hours.
4. Remove steak from the marinade and shake off excess. Discard the remaining marinade.
5. Cook or grill steaks to desired doneness.

ChefSecret:  Don’t be tempted to re-use the marinade straight from the bag. Used marinade is not safe to use. All that flavorful marinade doesn't have to go to waste, however. Make it safe-to-eat by boiling the liquid for several minutes. This process will also reduce the liquid, resulting in a thickened sauce that'll work well with your freshly grilled steak.

Quip of the Day:  Complete happiness is having a rare Ribeye steak, a bottle of American whiskey, a buttered baked potato and a loyal dog to eat the leftovers.
-------------------------------------------
Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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 #Marinade #Beef #Steaks #Ribeye #Sirloin #Filet #NewYork #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? We’re more than halfway to Halloween, but sometimes it feels like it’s just around the corner just as it did recently when I was down on the Las Vegas strip after dark… I don’t think I’ve ever seen more Zombies in my life! I was going to get a margarita at Margaritaville but opted for a Zombie Cocktail instead.

What is a Zombie Cocktail you ask? The Zombie is a famous tropical rum cocktail. Donn Beach created it in the 1930s when he opened America's first Polynesian-themed tiki bar, Don the Beachcomber, in Hollywood, California. The Zombie is a tasty blend of rum and fruit juices and a fantastic summertime cocktail.

Donn Beach (born Ernest Raymond Beaumont Gantt) is a legend among bartenders. He devised the first tropical-themed establishment that laid the foundation for America's tiki bar scene including such venues as The Warehouse and The Customs House restaurants. Beach was not only a great businessman but also had a knack for combining an array of ingredients to create elaborate tropical cocktails, including the Zombie.

Beach encrypted his original cocktail recipes and bar stock with top-secret codes, so very few people knew how to make them. As the Zombie's Cocktail gained in popularity, other bars created their own versions, and this classic took on all sorts of added ingredients and flavors.

Zombie Cocktails are supposed to have a base of both light and dark rums; sometimes, with an added 151-proof rum float. Passion fruit is common, though an array of other fruits, including grapefruit, orange, papaya, and pineapple, have been used in Zombie Cocktails. Many recipes are excellent cocktails, and it's worth mixing up a few different versions to see which you enjoy most.

This recipe is from my first restaurant, The Warehouse in Marina del Rey, California. Some mixologists speculate that Donn Beach may have intentionally simplified a recipe for people to mix at home to promote use of one of his retail bar mixes. While it is an easy cocktail to make, it has brilliant and fascinating taste thrills. Beyond the Zombie punch (and unless more secrets are revealed), this may be as close to the original Zombie as most people will taste today.

​Prep time:  3 minutes
Yield:  1 cocktail
 
Ingredients 
1 ounce light rum
1 ounce gold rum
1 ounce unsweetened pineapple juice
1 ounce freshly squeezed lemon juice, from about 1/2 lemon
1 ounce freshly squeezed lime juice, from 1 large lime
1 ounce passion fruit syrup
1/2 ounce simple syrup
1 dash aromatic bitters
1 ounce 151-proof dark rum, float
Fresh mint sprig, for garnish
 
Directions

1. Fill a shaker with ice.
2. In a cocktail shaker, pour the light and dark rums, pineapple and citrus juices, passion fruit syrup, simple syrup and bitters.
3. Shake well.
4. Strain the mix into a tall glass filled with fresh ice.
5. Float the 151-proof rum by slowly pouring it over the back of a bar spoon.
6. Garnish with a sprig of fresh mint.

ChefSecret:  The Zombie Cocktail is always served in a tall glass—a 12-ounce version of highball or Collins glasses. If you're looking for a more tropical look, serve it in a hurricane, skull or tiki glass.

Quip of the Day:  What's the difference between men and pigs? Pigs don't turn into men when they get drunk.
-------------------------------------------
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 and/or American Red Cross.
 
#Cocktail #HappyHour #ZombieCocktail #DonnBeach #Rum #151Rum #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? If you’ve never tasted my chocolate cream pie recipe, here’s a spin on that one complete with sour cream custard and pecans. The custard in this pie is totally decadent. I love my recipes, but chocolate… that’s a whole different story. What’s higher than love?
 
I discovered everyone loves this chocolate pecan pie recipe because it’s got a luscious chocolate custard that is loaded with flavor thrills and it’s so simple to make--as easy as pie.  The addition of sour cream and pecans takes it up a notch without it being too sweet. I added two tablespoons of Kentucky Bourbon during the final mix, but that’s an option. If you include it, be sure to add a teaspoon more of flour to compensate for the extra liquid.
 
This recipe calls for a parbaked pie crust. It’s important to bake the crust 15 minutes before adding the filling and baking it again. This allows the pie crust to stay crisp even with the moist filling in place. Use pie weights or raw beans to weigh the crust down so it doesn't shrink or bubble.
 
If you don't want to use pecans, you can use walnut halves or even peanuts. They're all just as good, just a little different!
 
Prep time:  20 minutes
Bake time: 50 minutes
Yield: 6 to 8 servings
 
Ingredients 
One 9-inch deep dish pie crust par-baked (homemade or store bought)
3/4 cups unsalted butter
1/3 cup semi-sweet chocolate chips
1-3/4 cups granulated sugar
4 large whole eggs
1 cup heavy cream
1 teaspoon vanilla bean paste or ground vanilla bean powder
1 teaspoon corn starch
1 cup sour cream
1/2 teaspoon fine kosher salt
Freshly made whipped cream for serving (okay, you can use Reddi-Whip—just this once)
1/2 pound pecan halves (walnut pieces or peanuts work well, too!)
 
Directions

1. Prepare the pie crust according to the directions you're using. Make sure to par bake the crust—it’s a must. Cool before filling.
2. Preheat an oven to 350⁰ F.
3. Melt the butter over low heat in a small saucepan. Stir in chocolate chips and sugar. Cook the chocolate mixture for 2 minutes, stirring constantly. Remove from heat source. Continue to stir to prevent the bottom from burning and sticking to the bottom of the pan.
4. Add the eggs, cream and vanilla bean to a large mixing bowl.
5. Whip the eggs until foamy, about 2 to 3 minutes on high speed.
6. Turn the speed down and add the corn starch, sour cream and salt.
7. Slowly add the chocolate mixture, mixing until combined.
8. Pour filling into the cooled deep dish par-baked crust.
9. Artfully top the custard with the pecans.
10. Bake at 350°F for 40 to 45 minutes rotating the pie halfway through the bake time. When finished, the edges of the pie will be slightly crusty and the center will still jiggle a little. Don't overbake or the custard will crack.
11. Allow the pie to cool and serve with a dollop of whipped cream.
12. Cover and refrigerate any leftovers.

ChefSecret:
If you don’t have sour cream use 1 cup whole milk plus 1 teaspoon of white vinegar as substitute and a tablespoon of flour to make up for the extra liquid.

Quip of the Day:  A man has one day to live. He’s lying in bed, dying. Suddenly, an amazing smell wafts across the bedroom. His wife had baked his favorite strawberry-rhubarb pie. He musters the strength to get to his feet and slowly exits the bedroom and walks down the stairs, the sweet smell of pie growing ever stronger. He eyes it on the kitchen counter, fresh out of the oven, steaming. The man’s mouth is watering as he goes to the silverware drawer to search for a knife, knowing this will be his last (and best) meal. He finds one. And he’s about to cut himself a piece of pie when WHACK! He feels a hand slap him upside the head. He whirls around. His wife is standing there. “Don’t eat that!” She yells, “That’s for the funeral!”
-------------------------------------------
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 and/or American Red Cross.

#Dessert #ChocolateSourCreamCustard Pie #Pecans #ChocolateChips #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023