…from the Perspectives’ Kitchen How you doin’? Peanut butter and jelly have been a perfect pair for generations! And peanut butter and chocolate are another perfect pair, right? So, if you like Reese’s—and who doesn’t?—you’ll love this treat even more with the sweet layer of your favorite jelly, and because everything tastes better when made fresh in your own kitchen. Soon, everyone will be drooling over this homemade, out-of-the-box chocolate bar combination! Prep time: 15 minutes Cook time: 5 minutes Chill time: 45 minutes Yield: 9 servings Ingredients Nonstick cooking spray, for baking dish (I prefer Pam) 1 1/2 cups confectioners' sugar, sifted 1-1/2 cups graham cracker crumbs 1 cup creamy peanut butter (I prefer Skippy) 1/4 teaspoon kosher salt, divided 1 stick (8 tablespoons) unsalted melted butter 1/2 cup grape jelly (any flavor jelly works well) 8 ounces semisweet baking chocolate, chopped into small pieces (I prefer Guittard) 1 cup heavy cream 1 teaspoon flaky sea salt, optional Directions
ChefSecret: An off-set spatula is a very handy tool and the perfect one to thinly spread the jelly over the peanut butter mixture. Quip of the Day: Q: What kinds of sandwiches do whales eat? A: Peanut butter and jellyfish! ------------------------------------------- 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 #PeanutButterAndJellyChocolateBars#PBJ #PeanutButter #Jelly #Chocolate #NPB #NationalPeanutBoard #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ Kitchen ow you doin’? Spring has sprung and there are lots of terrific seasonal vegetables available in the supermarket and at farmers’ markets. At this time of year I always consider a nice, fresh salad for either lunch or dinner. For my tastes salads are all about texture and my Spring Chopped is no exception. It’s got a bit of everything in it: crispy romaine and sweet red onion, crunchy radicchio, pepperoncini, juicy cherry tomatoes, starchy chickpeas and creamy provolone. My vinaigrette is a simple Mediterranean classic: lemon juice, red wine vinegar, minced shallots, garlic and fresh oregano. It is so simple. It lightly and evenly coats and adds even more brightness and verve to the salad. We especially love how it contrasts with the bitterness of the radicchio, the smokiness of the cheese, and the subtle heat and bite of the pepperoncini. My Chopped Salad recipe is easy to toss together, however, there is quite a bit of chopping (it’s in the name, after all). Just take out a giant cutting board so you have plenty of space and set the salad bowl nearby for smooth transferring and you’re ready to go—chop, chop! Prep time: 15 minutes Yield: 4 to 6 servings: Ingredients For the Mediterranean vinaigrette 1-1/2 tablespoons freshly squeezed lemon juice 1 tablespoon red wine vinegar 1 tablespoon white balsamic vinegar 1 tablespoon minced peeled shallot 1 tablespoon garlic, grated or pressed clove 1 tablespoon chopped fresh oregano, plus more for garnish 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground course black pepper, plus more to taste 1/4 cup extra virgin olive oil For the salad fixin’s 3 fresh romaine hearts, trimmed and torn bite-size 1 head radicchio, quartered, cored and chopped bite-size 1/2 cup thinly sliced red onion 1-1/2 cups cherry tomatoes cut in halves 1 15-ounce can chickpeas, rinsed and drained 8 ounces diced smoked provolone 8 pepperoncini, stemmed and sliced Directions To make the vinaigrette
ChefSecret: Try making my Chopped Salad 100% sustainable to help save the planet. Use a plant-based, smoked provolone from Violife that adds depth to all of the fresh ingredients and makes this salad perfect for vegans, the dairy-averse, and those of us who are trying to eat a little more sustainably. Personally, I do not eat a vegan diet (I’m a carnivore through-and-through) and I like to add a 1/4 cup of pepperoni or dry salami to my salad greens. Quip of the Day: What did the preacher say to the salad before he ate it? “Lettuce pray.” 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. #Salads #ChoppedSalads #MediterraneanSpringChoppedSalad #Vinaigrette #Provolone #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 How To Drink Like a Gangster Series... from the Perspectives Happy Hour BarHow you doin’? The last personality in my How to Drink Like a Gangster Series is Santo Trafficante—The Silent Don. Santo Trafficante was among the most powerful Mafia bosses in the United States. He headed the Trafficante crime family from 1954 to 1987 and controlled organized criminal operations in Florida and Cuba, which had previously been consolidated from several rival gangs by his father, Santo Trafficante Sr. Trafficante maintained links to the Bonanno crime family in New York City but was more strongly allied with Sam Giancana in Chicago. Consequently, while recognized as the most powerful organized crime figure in Florida throughout much of the 20th century, Trafficante was not believed to have total control over Miami, Miami Beach, Ft. Lauderdale, or Palm Beach. The east coast of Florida was a loosely knit conglomerate of New York family interests with links to Meyer Lansky, Bugsy Siegel, Angelo Bruno, Carlos Marcello and Frank Ragano. The mob in Tampa was never as large as its counterparts in the Northeast and Midwest. But despite its small size, the Trafficantes, Florida’s only Mafia family, controlled a vast swath of the Sunshine State and extended its tentacles into pre-Castro Cuba. Unlike Capone or Gotti, Trafficante was quiet and unassuming. He ran the Tampa family for more than 30 years, and stayed under the radar. He controlled, owned and operated casinos and was highly respected by Mafia bosses around the country who kissed the ring. The Santo Trafficante Cocktail Though it doesn’t contain the Florida don’s favorite scotch, J&B, this cocktail from New York-based Prohibition Distillers has a Sunshine State feel to it because of its layered orange flavors. Ingredients 3 ounces orange-infused Bootlegger Vodka 1 ounce blood orange puree 1 ounce fresh orange juice Dash of Campari Float an orange wheel for garnish Directions
ChefSecret: Bootlegger New York Vodka is made from 100% corn, which is slowly filtered through a proprietary charcoal filtration process then blended with the purist Catskill Mountain water to achieve a mild, silky-smooth finish. Quip of the Day: “What’s a gangster’s least favorite food? Snitchel!” ------------------------------------------- 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 #SantoTrafficante #BloodOrange #BootleggerVodka #Campari #DrinkLikeAGangster #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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