How you doin’? I drink several quarts of unsweetened iced tea everyday—it is my beverage of choice. So, when it’s cocktail time I like to continue with the tea.
 
I’m not alone, teas, more specifically sweet tea, is a summertime treat enjoyed throughout the South during warm weather backyard cookouts, quiet conversations and anytime one requires a delicious respite from the heat. The same can be said about whiskey—great American Tennessee whisky. Put the two together, and what do you get?... my Tennessee Sweet Tea Smash, a drink that is definitely greater than the sum of its parts.
 
My Tennessee Sweet Tea Smash is quite simple. The summery cocktail merges Tennessee whiskey, with iced tea, Strega, sugar, lemon and a touch of mint. The latter two ingredients are muddled in a shaker, or smashed, hence the drink’s name—SMASHED. But don’t drink too many or you, too, will get SMASHED.
 
You’ll need a good muddler. You want to squeeze the lemon wedges to release their juices and the rich oils in the peel.
 
Fix this refreshing drink when the sun is high, and the weather is warm. Make two if you’ve got company, then find a nearby porch swing and let life slow down a little more with each sip. Afterall it’s summertime!
 
Prep time:  5 minutes
Yield:   1 cocktail
 
Ingredients 
2 lemon wedges
4 mint leaves
1 ounce of real Tennessee whiskey
1 teaspoon Strega (an Italian liqueur made from 70 herbs and spices)
1 ounce unsweetened iced tea
1 teaspoon cane syrup
Garnish: mint sprig
 
Directions

1. In a shaker, muddle (with your new muddler—Amazon under $15) the lemon wedges and mint leaves.
2. Add the whiskey, Strega, iced tea and cane syrup with ice, and shake until well-chilled.
3. Strain into a Collins glass filled with fresh ice and garnish with a sprig of mint.

ChefSecret:  Be careful to press the mint rather than shred it. Destroying mint leaves releases a bitterness you don’t want in your tea cocktail.

Quip of the Day:  How do you prevent a tea leaf from becoming bitter? Talk it out. It may need some steep therapy.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #SweetTeaCocktail #TennesseeWhiskey #Strega #IceTea #SmashCocktail #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I like S'mores but don’t often find myself in the wild sitting by an open campfire and I don’t have a fire pit. So here is an easy indoors recipe made in a bowl with a microwave oven.
 
This recipe uses all the essential ingredients—milk chocolate, crumbled graham crackers and miniature marshmallows. It looks so good you'll want to grab a spoon and dig in as soon as you see how good a Bowl of  S’mores looks. This is an easy, beginner-friendly recipe that takes just three minutes to prepare and requires only three ingredients.
 
Aside from the three ingredients, you will need a microwave safe bowl and a microwave. You’ll have mini desserts in a bowl in no time for your next indoor bed spread picnic or a fun summer dessert. Everyone will be thrilled and surprised.
 
Prep time:  About 3 minutes
Yield:  1 serving
 
Ingredients 
1 full-size graham cracker sheet
1/2 milk chocolate bar (I prefer Hershey's Milk Chocolate)
15 miniature marshmallows (I prefer Kraft Puffed Minis)
 
Directions

1. Break the graham cracker sheet and milk chocolate bar into pieces in a microwave safe bowl.  
2. Place the bowl in the microwave; shake gently or stir to mix up pieces.
3. Microwave on high for 15 seconds.
4. Add marshmallows; microwave an additional 15 seconds on high.
5. Stir to marble the contents.
6. Serve immediately. You can use additional graham crackers to dip into the goo. You could also add a scoop of ice cream for a hot/cold treat.

ChefSecret:  Try doing it in a cone. Follow the mixing directions above and stuff the uncooked ingredients in a waffle cone. Microwave on high for 20 to 30 seconds. Wrap in a napkin and serve. No campfire required to make melty S'mores in a Cone.

Quip of the Day: I’m on a S’mores diet. Whenever I see S’mores, I eat them.
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Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Dessert #Snack #Smores #BowlOfSmores #Chocolate #GrahamCracker #MiniMarshmallows #4thOfJuly #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’ pardner? I imagine that this is what Roy Rogers, Dale Evans and Hop-Along Cassidy might have feasted on in the 1950’s. So, move over, wimpy dips—this recipe for my Texas Grilled Corn Cowboy Caviar is hearty and party ready. This classic summer side is chock-full of sweet, smoky grilled corn, creamy beans, juicy tomatoes, and tangy onions. Every bite is a garden-fresh mélange of wonderful flavors and textures.
This recipe makes enough for the entire bunk house full of cowboys, so you’ll definitely want to share it with friends. Make a big batch and bring it to your family or friend’s 4th of July barbecue this weekend—or invite your pals over for a happy hour campfire and keep the leftovers in your fridge for snacking on later.

Prep time:  20 minutes
Yield:  10 servings

Ingredients
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
3 teaspoons minced garlic
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon ground cayenne pepper
4 ears of fresh corn (use fresh… it’s summer!)
1 tablespoon extra-virgin olive oil
1 15-ounce can rinsed black beans
1 15-ounce can rinsed black-eyed peas
3 diced tomatoes
1 diced red bell pepper
1 minced jalapeño pepper
1/2 cup diced red onion
1/2 cup chopped cilantro leaves with tender stems
1 thinly sliced green onion, tops and bottoms
 
Directions

1. To make the dressing, combine olive oil, red wine vinegar, minced garlic and granulated sugar in a small bowl.
2. Whisk until emulsified and season with salt, black and cayenne peppers. Set aside.
3. Heat your grill to medium-high heat.
4. Brush the corn with the extra virgin olive oil.
5. Grill the corn, rotating frequently, for 10 minutes or until slightly charred all around. Let the corn cool for 5 minutes.
6. On a large cutting board, remove the kernels from the cob by carefully running a sharp knife down the side of the cob. Put a kitchen towel under the cutting board to catch the runaway kernels and steady the board.
7. Transfer the kernels to a large serving bowl.
8. Add the black beans, black-eyed peas, tomatoes, bell pepper, jalapeño, red onion, cilantro leaves and stems and green onion.
9. Pour the dressing over the salad and stir with a rubber spatula until fully combined.
10. Serve with your favorite tortilla chips!
11. Leftovers can be stored in an airtight container for up to 3 days.

ChefSecret:  You can serve this spaghetti-western style on rounds of grilled Italian bread bruschetta style.

Quip of the Day:  What style is it when someone who wears cowboy clothes? Ranch dressin’. This is as corny as my Texas Grilled Corn Cowboy Caviar.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #Salad #GrilledSweetCorn #TexasCornCaviar #4thJulySalad #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? As we spring into summer, there’s really no shortage of fantastic cocktails—but our current favorite is the festive Michelagua. My recipe is made with cold-pressed watermelon juice, a light lager and spices. I love the intense, melon-y flavor and bright color it gives the drink. It’s also practically overflowing with big chunks of juicy mango, so you get some tangy-sweet notes in every slurp.
 
The best way to think of it is as a pimped-up version of the Cheleda (a Mexican beer-based cocktail), with a handful of extra ingredients and a much bolder flavor punch. Like the Cheleda, beer forms the base, but unlike the Cheleda, you get a lot more than salt and lime with it. The recipe varies by region, but as a basic rule you can expect beer, lime, salt, spices, salsas, and tomato juice, all served in a lime and salt and/or chili powder rimmed glass. In some places, you may also get a few chiles for extra bite.
 
In many ways, a Michelada (see ChefSecret) is like a Bloody Mary that's lost its vodka and gained some beer. It's also fully customizable, so don't be surprised if you order a Michelada and find yourself with something that looks more like a meal than a drink, with steamed shrimp, smoky bacon and even pickles all jutting out of the top. You might also find some with additional seasonings such as hot sauce, Worcestershire sauce, celery salt, black pepper, serrano peppers, Chamoy powder, Maggi sauce and soy sauce… it's entirely up to you. The following recipe can be used as a guide but feel free to adapt the spices to suit your own taste.
 
But the kicker in my cocktail—the thing that makes it so very special—is that I dip the rim of the glass in Tajín fruity Chamoy hot sauce and Tajín seasoning. The Chamoy is full of lime and apricots, the Tajín has some mild heat and together they give this drink a bright, refreshing lilt with a bit of a punch.
 
Yes, Watermelon-Mango Michelagua is, by definition, a drink. But because of all the mango floating around in there, you could just as easily call it a snack. (It’s begging for one of those combination spoon-straws.) And you better believe you’ll be sipping it poolside this summer!
 
Prep time:  10 minutes
Yield:  1 cocktail

Ingredients 
1/4 cup Tajín Fruity Chamoy Hot Sauce, plus more for garnish
1/4 cup Tajín Clásico Seasoning, plus more for garnish
3/4 cup diced mango, divided
Crushed ice
1/4 cup fresh, cold-pressed watermelon juice (I like Evolution)
1 12-ounce bottle light beer
1/2 ounce simple syrup
1/2 ounce freshly squeezed lime juice, plus more to taste
 
Directions

1. Spread the chamoy sauce in a small, shallow plate. Spread the Tajín seasoning in a second small, shallow plate.
2. Dip the rim of a pint glass in the chamoy and then in the Tajín to coat.
3. In the pint glass, alternate half diced mango and half crushed ice, until the glass is halfway full.
4. Add the watermelon juice, simple syrup and lime juice to the glass and stir to combine. Stir in more lime juice, to taste, if desired.
5. Top the Michelagua with more crushed ice, beer and the remaining diced mango.
6. Garnish with Chamoy and Tajín.
7. Enjoy immediately.

ChefSecret:  The story of how Michelada got its name involves a man called Michel Esper who was a frequent guest at the Club Deportivo Potosino in San Luis Potosí, Mexico, in the 1960s. Esper's drink of choice was a beer served with lime, salt, ice and a straw, poured into a "chabela" big cup and served like a lemonade. Other customers soon started asking for a glass of "Michel's lemonade" or "Michelada" as it soon became known).

Quip of the Day:  Spilling a beer is the adult equivalent of a kid dropping an ice cream on the ground.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
​
#Cocktail #HappyHour #WatermelonMangoMichelagua #WatermelonJuice #Mango #Michelada #Cheleda #Beer #Tajin #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024 

How you doin’? Island foods—sweet, spicy and sticky cuisine—have changed over the years with some of the most talented chefs leading the innovation.
 
The secret to my sweet, spicy and sticky Hawaiian chicken recipe is my rich marinade made from brown sugar and a handful of aromatics, including sambal oelek, rice vinegar and fish sauce.
 
The chicken roasts with chunks of fresh pineapple. We love how the pineapple juice  steams its way into the meat, combining it with the brown sugar to caramelize and char the skin. I could eat a hundred pieces of Hawaiian Sweet & Spicy Pineapple Chicken every day (okay, that might be slightly hyperbolic)! Take it to a backyard cookout, share it and it will be the star of the show every time.
 
You might arguably say that Hawaiian foods got noticed at the luaus at The Willows Restaurant in Honolulu. Picture this—a luau under a towering monkey pod tree arched over the Willows restaurant. At night the tree branches glittered with white lights and the aroma of luau pig from the imu pit wafts across the patio. I can smell it now.
 
Prep time:  15 minutes
Cook time:  50 minutes
Yield:  4 servings
 
Ingredients
1/2 cup packed light brown sugar
1/2 cup rice vinegar
1/2 cup sambal oelek
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice
2 teaspoons crushed red pepper flakes
2 tablespoon grated garlic
2 pounds split bone-in, skin-on chicken breasts
2 pounds bone-in, skin-on chicken legs
1 Tbsp kosher salt
2 teaspoons freshly ground black pepper
1/2 pineapple, peeled, cored, and cut into 1” thick wedges
1 small shallot, thinly sliced, for garnish, sauteed or fried
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
 
Directions

1. In a large bowl whisk together the light brown sugar, rice vinegar, sambal oelek, fish sauce, lime juice, red pepper flakes and garlic until smooth and the sugar has mostly dissolved.
2. Place the chicken on a large cutting board and season both sides with salt and pepper.
3. Place the chicken in the marinade, making sure to fully coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.
4. When ready to roast the chicken, preheat the oven to 425° and pull the chicken out of the refrigerator.
5. Line a large baking sheet with aluminum foil and place the chicken and pineapple wedges on the baking sheet. Pour the remaining marinade on top.
6. Roast for 50 minutes, basting the chicken with the rendered juices about every 10 minutes. The chicken should be deeply browned, caramelized, and register 165° on an instant-read thermometer when done.
7. Transfer the chicken and pineapple to a serving platter.
8. Garnish with the shallots, green onions, and toasted sesame seeds and enjoy.
9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

ChefSecret:  Make it truly island food… substitute palm sugar for the brown sugar.

Quip of the Day:  Did you ever wake up, kiss the person sleeping beside you and be glad that you're alive?
Apparently, I did and won’t be allowed on Hawaiian Airlines again.
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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.