How you doin’? There are 1001 gumbo recipes and I’ve tested and tasted a lot of them. There is no such thing as bad gumbo—just some gumbos are better than others. This recipe is traditional, very simple and a breeze in an Instant Pot. In addition to spicy andouille sausage, it’s full of chicken, shrimp, tomatoes, and other great veggies. It is wonderfully creamy with a pungent sauce. This is the original bowl of Cajun comfort food.
 
The most important ingredient is the roux. It’s not complicated even though it does sound French. It‘s just equal measures of butter and flour. Any home meal provider can learn how to make a brown roux first time out. It comes down to patience: you must keep whisking, continuously and slowly, until the roux is a rich, caramel color and full of brown butter and toasted flour flavor.
 
Gumbo is the perfect one-pot, one-bowl meal. It’s loaded with all the proteins and veggies you could want. And the sauce… that beautiful sauce is for the rice and a nice piece of crusty bread to sop it up.
 
Prep time:  30 minutes
Cook time:  45 minutes (all in including the roux)
Yield: 8 servings
 
Ingredients
2 cups dry white rice
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 bell diced peppers, (any colors—orange, green, red or purple)
3 stalks of diced celery
1 medium diced yellow or red onion
12 ounces andouille sausage, cut into 1/2-inch pieces
5-ounces chicken breast, cut into 1/2-inch pieces
2 tablespoons minced garlic
2-1/2 tablespoons Cajun seasoning
1 15-oz can diced tomatoes
1-1/2 tablespoons Louisiana-style hot sauce (Tabasco work well if you don’t have Crystal)
3-1/2 cups chicken stock
1/2 cup white wine
2 bay leaves
12 ounces raw shrimp
2 cups corn kernels, fresh or frozen
3 tablespoons cup green onion, sliced thin
 
Directions

1. To get things started, prepare the rice according to the package directions; set aside to serve with the gumbo.
2. In an Instant Pot set to SAUTÉ, combine the butter and flour over medium heat, whisking continuously until a brown roux has formed. Be patient, it takes 15 to 20 minutes. It should be the color of light caramel. Watch your roux carefully, so it doesn’t burn. If it does start to burn, start over.
3. Add the bell peppers, celery, onion. Lightly sauté the vegetables on medium-low heat until they’re sweet and fragrant, about 5 minutes. STOP THE SAUTÉ function.
4. Add the andouille sausage, chicken and garlic, scraping up any crispy bits from the bottom of the pot.
5. Sprinkle the Cajun seasoning over the gumbo and stir to combine.
6. Add the diced tomatoes with their juice, the hot sauce, chicken stock, white wine and the bay leaves.
7. Put the lid on the Instant Pot and seal. Close the quick release valve and set PRESSURE ON HIGH for 15 MINUTES. It will take about 10 minutes for the pressure to click in.
8. When the pressure cycle is done, QUICK RELEASE the pressure valve.
9. Open the Instant Pot lid and add the shrimp and corn kernels. Stir well and put the lid back on the instant pot for 5 minutes to fully cook the shrimp.
10. Serve the gumbo in a soup bowl over rice.
11. Garnish the gumbo with sliced green onions, and hot, crusty bread.

ChefSecret:  I know you may think this won’t work, but the residual heat in the Instant Pot will cook the shrimp and corn perfectly even though the power is off.

Quip of the Day: “Things have gotten so bad in Washington, D.C. Exxon-Mobil had to lay off 25 Congressmen.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Gumbo #Andouille #Chicken #Shrimp #CajunSpice #Tabasco #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Imagine that you’re listening to a sexy Brazilian samba on the beach at Rio de Janeiro while taking in the sunset on the famous Copacabana Beach. Do you feel it? I can feel the magic now. Probably one of the best trips I had was spending a couple of weeks in Rio. As they say, “It happened in Rio.” I usually get restless when traveling if the trip lasts longer than 4 or 5 days, but Rio was different. I thought they would have to carry me to the plane to leave.

The beaches are magnificent, the hotels are superior, the ladies and men are beautiful, the food (all cuisines) is delicious—what’s not to like? The most memorable cocktail is the Caipirinha de Limo Tradicional--a drink like no other! Made with Cachaça (ka-shah-suh) and muddled lime, it's a refreshing cocktail that's easy to make.
 
Cachaça is a distilled spirit made from fermented local sugarcane juice. Also known as pinga, caninha and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil.
 
You won’t see many different brands of cachaça on bar shelves in the US, but you’ll probably see at least one, which is an improvement. Meanwhile, in its native Brazil, you’ll find thousands of producers. While the international community is still catching on to the obvious appeal of this lively, complex spirit, it doesn’t quite need our approval… they love it in Rio.
 
Cachaça is kind of like white rum, which is a light spirit made from sugar cane. Cachaça differs in that it’s not made from sugarcane molasses but the cane juice itself, lending it more floral, grassy, herbaceous flavor notes than its rum counterparts. Good quality young cachaças should have some of that sugarcane juice earthy, green flavor, while aged cachaças will borrow a rainbow of flavors from the wood it is aged in.
 
For me, the taste of the simplicity turns to love…Salud!
 
Prep time:  10 minutes
Yield:  1 cocktail
 
Ingredients
1 lime
1-1/2 tablespoons granulated sugar, or to taste
Ice cubes
2 ounces Cachaça (Brazilian rum)
 
Directions

1. Cut off the lime ends with a sharp knife and discard the ends.
2. Slice the lime in half; remove white pith from the center.
3. Slice into 6 wedges.
4. Place the lime wedges skin side down into a glass and add the sugar.
5. Mash with a cocktail muddler, bruising the skin slightly.
6. Stir in ice and the Cachaça.

 
ChefSecret: 
The Top 10 Traditional Brazilian Dishes that pair well with Cachaça:

• Picanha—barbecued meat is a Brazilian specialty.
• Feijoada—a rich, hearty stew made with different cuts of pork and black beans.
• Moqueca—delicious fish stew served piping hot in a clay pot.
• Brigadeiros—a traditional Brazilian dessert.
• Bolinho de Bacalhau—typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg.
• Vatapá—chicken seasoned with garlic, pepper and salt, tomato, onion and green chili.
• Acarajé—a type of fritter made from cowpeas, or beans or black eye peas.
• Pão de queijo—Brazilian cheese bread or small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil.
  

Quip of the Day: “Twinkle, twinkle little star—direct me to the nearest bar.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #Caipirinha #RioDeJaneiro #Brazil #Cachaca #SummerCocktail #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? When you own a chocolate company and writing a new chocolate cookbook you have to create a lot of cookie recipes (and taste them all). I designed a cookie program for Choclatique. I used this basic cookie dough for several other flavors, like oatmeal-raisin and cranberry-nut. We also used the dough for a pre-baked crust for a chocolate chip brownie pie. 
 
The 48 cookies in this recipe contain over 2 pounds of chocolate and over a pound of butter. The flour just barely holds it all together and the ground oats are my ode to healthy snacking. These cookies are over-the-top decadent. Pace yourself—one cookie a day will do you.
 
Prep time:  30 minutes
Cool time:  30 minutes
Bake time:  15 to 17 minutes
Cool time:  20 minutes
Yield: 48 2-1/2-inch cookies
 
Ingredients
18 ounces (4 sticks, plus 4 tablespoons) unsalted butter, softened
2 cups granulated sugar
2 cups dark brown sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 cup pastry or cake flour
2 cups 1-minute oatmeal (processed into powder)
1 teaspoon kosher salt
3/4 tablespoon baking powder
3/4 tablespoon baking soda
1-1/2 pounds (3 cups) dark chocolate chips (I prefer Guittard Dark Chocolate)
1/2 pound grated or chopped good quality dark chocolate (64% to 70% cacao)
3 cups roasted and chopped pecans
2 teaspoons ground cinnamon
 
Directions

1. Prepare 2 sheet pans with Silpat liners or parchment paper. 
2. In a stand mixer fitted with a mixing paddle, cream together the butter and sugars.
3. Add the eggs and vanilla extract, continuing to mix.
4. Add the all-purpose and pastry flours along with the processed oatmeal.  (This should be done in small amounts to make sure all ingredients are well incorporated.) 
5. Add the salt, baking powder and soda. 
6. Mix the cookie dough together with the chocolate chips and grated chocolate.
7. Lastly, add the roasted nuts and mix.
8. Refrigerate the dough for 30 minutes. 
9. Preheat an oven to 375°F.
10. Scoop golf ball size cookies onto an ungreased baking sheet about 2 inches apart and push them down a little bit to slightly flatten.
11. Bake for 15 to 17 minutes rotating the pans at the half way mark.
12. Remove from the oven and let the sheet pans cool on racks.
13. Transfer cookies on to cooling rack to cool completely.

ChefSecret:  Chilling the dough before baking prevents the cookie dough from spreading out too much when baking.

Quip of the Day: “What did one butt cheek say to the other? Together we can stop this crap.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Snack #Cookie #BestChocolateChipCookie #ChocolateChipCookie #Guittard #Choclatique #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s summertime on the east coast (west coast, too) and there are a few things one can count on—the local corn in the fields is ready for picking (and for sale alongside the roads), plump fresh berries are ready for picking, and lots of “Port-a-Pit Chicken” trucks are set up in parking lots just about everywhere, every weekend.
 
Port-a-Pit Chicken is cooked in a portable smoker and is just about the most delicious summertime chicken you may have ever tasted… and I loved it at first bite.
 
I created this recipe for a tangy chicken marinade and the first time we tried it, I thought it tasted just like it came from a Port-a-Pit—no kidding! Sure, it’s not perfect unless you cook it on a charcoal grill or it won’t have those same smoky flavor notes, but it’s close enough for what we can grill it up at home and I feel like I’m getting a summer treat.
 
I like to cook the dark meat chicken quarters because they have more flavor, but I am sure this sauce will be just as finger lickin’ good on the chicken wings and breasts as well. And absolutely perfect for a friends and family barbecue.
 
Prep time:  20 minutes
Cook time:  45 to 50 minutes
Yield:  Serves 4 people
 
Ingredients
1 stick unsalted butter
1 cup Worcestershire sauce
1/2 teaspoon onion powder
1/2 cup fresh lemon juice
4 chicken quarters, patted dry
Montreal (or grill) seasoning (I prefer Penzy’s)
Salt and pepper, to taste
Pam (or equal) cooking spray
 
Directions

1. In a small saucepan, melt the butter over low heat and add the Worcestershire sauce, onion powder and lemon juice. Stir to combine.
2. Bring the sauce to a boil and reduce heat to medium-low. Simmer the sauce for 10 minutes.
3. Reserve a small dish of sauce for serving.
4. Allow the chicken to come to room temp.
5. Spray the chicken with Pam and season liberally with grill seasoning, salt and pepper on both sides.
6. Sear the chicken over high heat (on the grill or under the broiler) for 3 minutes on each side, then reduce heat to low.
7. Cook chicken for 45 minutes, turning every 7-10 minutes, liberally basting with the sauce with each turn.
8. Cook until internal temp is 175⁰ F and serve with extra sauce if desired.
9. Serves four.

ChefSecret:  The chicken will be fully cooked at 165⁰ F. I like to cook the dark meat a little longer (175⁰ F) until the drumstick and thigh joints move freely.

Quip of the Day: “I will see your sarcasm and raise you a cup of sass.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Port-A-PitChicken #Chicken #BBQChicken #GrilledChicken #MontrealSeasoning #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s Happy Hour Friday and in Los Angeles we can now actually go out to a bar, have a conversation with our tender and enjoy a host of cocktails forgotten over the last 15 months.  

Are you into fuzzy navels? Not trying to get to personal, just want to know your cocktail preferences. What is a Fuzzy Navel, you ask? It is a mixed drink made from peach schnapps and orange juice—generally an equal amount of each is used to concoct it, although quantities may vary according to the whims of the mixologist. It can also be made with lemonade or a splash of vodka depending on the drinker's taste. The addition of another 1 or 1-1/2 ounces of vodka to the fuzzy navel creates a "Hairy Navel", the more "hair" referring to the increased strength of alcohol in the drink. A Hairy Navel or Fuzzy Russian recipe is as follows: 1 part vodka, 1 part peach schnapps, 4 parts orange juice.
 
In 1984, National Distillers launched DeKuyper Original Peachtree, the first peach flavor schnapps sold in the United States. Inspired by the success of the Screwdriver (vodka and orange juice), Peachtree and orange juice was quickly popularized across the country, particularly among women seeking a sweeter, low calorie vodka alternative. By 1985, Peachtree was the #1 selling schnapps brand in the U.S.
 
As part of a wider marketing campaign, National Distillers worked with an ad agency to create names for DeKuyper schnapps drink recipes, eventually landing on “Fuzzy Navel” for the popular Peachtree and orange juice combination.
 
The prominence of mixed drinks incorporating schnapps during the 1980s in my restaurants, including the fuzzy navel, the Slippery Nipple, and the Teeny Weeny Woo Woo, was described by New York Times critic, William Grimes, as "a kind of cult, rallying points for young drinkers in search of fun and not too picky about taste.”
 
The name "fuzzy" refers to the tiny hairs found on a peach and the "navel" refers to navel oranges. Remember that and you'll never forget which two ingredients to pour into this peach-flavored screwdriver.
 
Prep time:  5 minutes
Yield:  1 cocktail

Ingredients
3 fluid ounces peach schnapps
3 fluid ounces orange juice
1/2 cup ice
1 orange slice or peach slice, for garnish
 
Directions

1. Combine schnapps and orange juice in a highball glass.
2. Add ice, stir to combine.
3. Garnish with an orange or peach slice.

 
ChefSecrets:  Please drink responsibly—the only fuzzy thing about this cocktail of peach schnapps and orange juice will be your vision.

Quip of the Day: “Did you know that 4 out of 3 people struggle with math?”
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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.

#Cocktail #HappyHour #FuzzyNavel #Orange #Peach #Vodka #Schnapps #SummerCocktail #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                  ©Perspectives/The Consulting Group, Inc., 2021