…from the Perspectives’ KitchenHow you doin’? Our company develop the Smashed Stacked for Marine World / Africa USA in Redwood City in the early 1980s. The guest had a choice of 1, 2, or 3 1/4-pound grilled and smashed patties. Smashed thin on the grill, they were quick to cook. Since this theme park innovation years ago smashed burgers are now served in a variety of places including the Smash Burger chain. Many burger restaurants are trying to outdo themselves by delivering 8 to 10-ounce burger patties on eggy, toasted brioche buns with a giant steak knife stuck through the top to prevent it from falling apart. Personally, I don’t like them much. It’s take a real commitment to eat one of these messy giant stacks—once you start you can’t put it down or it will definitely fall apart. Unlike ordinary hamburgers that have thick patties, smash burgers are smashed thin, pressed down on the griddle with a heavy cook’s spatula. The center is neither rare pink nor juicy. Instead, the burgers have a consistent thinness and crust in every bite. They are cooked on the hottest griddle possible so that the thin patties get a fiery sear that takes them almost to the point of burning. However, that crispy, griddled char gives the patty its distinctive flavor and texture. The original Marine World Smashed Stack was inspired from Gaby’s, a diner in LA (my childhood favorite for their burgers and hot fudge sundaes), streamlined for Marine World and later adopted by Freddy’s, Smash Burger and Shake Shack. Now this burger style has an army of supporters. So why not turn the patty into a taco—a Smashed Taco Americano? Smash Burger Tacos are one of hottest burger trends this summer. I’ve seen them pitched on Tic Toc and YouTube—it’s pretty clear this fun and fresh spin on burger patties will be around for a long time. Although ingenious, the Smashed Taco Americano is incredibly simple to make. It is nothing more than a thin burger patty, cooked directly into a tortilla, loaded up with burger toppings, and folded like a taco. It is the ultimate smash-up of summer favorites, with the flavor of a burger and all the convenience of a taco. The tortilla is actually griddled in the burger grease, giving it the crisp, flavorful crust of a fried quesadilla. It’s crispy on the outside, but cheesy and meaty on the inside—kind of feels like a bun-less burger with all the familiar flavors of a burger in an entirely new build. Grab a handful of burger meat (about 4 ounces), season it generously with salt and pepper, and cook it on a flat griddle on high heat. Don’t go for lean burger meat blend—you’ll want the extra grease to cook the tortilla. Place a flour tortilla on top and smash it down until flattened Once the patty is totally browned, flip it over. Top it with a slice of American cheese, then cover with the lid of a pan to let the cheese melt, the burger cook fully, and the tortilla crisp up in the pan. All that's left to do is top your “taco” with your favorite toppings, like shredded lettuce, chopped pickles, diced onions, and a creamy, zesty burger sauce. Prep Time: 10 minutes Cook Time: 10 minutes Yield: 4 servings Ingredients 1/4 cup mayonnaise 2 tablespoons ketchup 1 teaspoon mustard 1 tablespoon sweet pickle relish 1/2 teaspoon Tabasco sauce 1 pound fresh ground round (not a lean blend) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 flour tortillas (6-inch) 2 slices American cheese, cut in half lengthwise 1 cup shredded iceberg lettuce 1/4 cup diced lightly grilled red onion Directions 1. Combine mayo, ketchup, mustard, relish and hot sauce in a small bowl; set sauce aside. 2. Heat a griddle over extremely high heat. 3. Scoop beef into 4 loose portions and place them in mounds on the hot griddle and start to cook. 4. Season evenly with salt and pepper and cook for 2 minutes 5. Place a tortilla on top of each beef portion and press down to flatten the beef into the shape and size of the tortilla. Don’t be timid or bashful, push it down hard. 6. Cook until tortilla is golden-brown, 2 to 3 more minutes. 7. Flip each patty-tortilla over (patty side up) and top with cheese. 8. When the cheese has melted and the tortilla has lightly browned, top with lettuce and onions. Drizzle with sauce, remove from the griddle and fold in half like a taco. 9. Serve immediately. ChefSecret: Take the Smashed Taco in a different direction with smashed chorizo meat, Tex-Mex toppings like chopped tomato, pico de gallo, guacamole, cilantro and sour cream. Quip of the Day: A balanced diet is a taco in both hands. ------------------------------------------- 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 #Snacks #SmashMeatTacos #SmashedBugerTacos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ KitchenHow you doin’? Lawry’s California Center was the Southern California home office for Lawry’s Foods and Restaurants. It was 26 acres of curated gardens, just moments from downtown LA. This urban oasis was the creative spark for the company. La Cocina was the center’s original south-of-the-border-style restaurant where menu offerings were all made with Lawry’s retail products. Everything except salsa… that was not a Lawry’s retail product which was a shame because salsa soon surpassed ketchup in sales as the leading condiment of choice. You’ll know what I mean if you’re a regular salsa-snacker… chances are, you have an open jar in your refrigerator right now. Some like it hot. Some like it mild. Whichever way you like it, salsa is undeniably one of those food items you'll never regret having on hand. Snack on it with chips, use it as a taco Tuesday accoutrement, or spoon some over eggs to add a zesty touch to your daily breakfast or weekend brunch. A great tasting salsa offers the flavors of fresh tomato, onions and garlic, lime juice and a bit of cilantro. And with so many options for conveniently jarred or fresh-packed salsa on the market, you're likely to find the perfect one to suit your taste. There’s a difference between homemade and jarred salsa. Recipes for a homemade salsa commonly call for ripe tomatoes, yellow and green onions, an acid such as lime or lemon juice, garlic, and fresh cilantro. Jalapeño peppers are optional for adding a kick of heat to the ingredients to your own taste. Seasonings include seasoned salt and maybe an earthy touch of cumin or chipotle. A salsa made in your own kitchen is made with fresh ingredients and will last for about 1-3 days when properly covered and refrigerated. A store-bought salsa with relatively the same ingredients will contain preserving agents. An airtight unopened jar of a commercially-produced salsa can stay fresh for up to a year, even without any refrigeration. Jarred salsas are specifically made to be stored on shelves and in pantries for extended periods of time—12-18 months in a cool and dark kitchen cabinet or pantry. You should always check the expiration date printed on the jar before opening a container and serving. Unlike salsa, which can take on a lot of different variations, the ingredients in pico de gallo don't really vary from recipe to recipe and are always fresh. While traditional salsa has a thinner consistency with more liquid, pico de gallo is chunkier, with each chopped ingredient distinctly visible. That said, pico de gallo is still technically a type of salsa. If you’re like me and don’t like to fuss too much to make a homemade salsa and like it kind of on the chunky side here’s a no-fail recipe that will please every time. Pico de gallo is a great condiment enhancer to any party appetizer with tortilla chips or use it as a topping for tacos, hamburgers or even hotdogs fresh and hot off the outdoor grill. For more intense flavor, chill for up to 3 hours before serving. Prep time: 20 minutes Chill time: 1 to 3 hours Ingredients 6 roma (plum) diced tomatoes 3/4 cup minced red onion 3 tablespoons chopped fresh cilantro 1 tablespoon minced jalapeño pepper, seeded, seam removed 2 tablespoons fresh lime juice 1 tablespoon minced garlic 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin salt and ground black pepper to taste Directions
ChefSecret: Jalapeños can be found red or green. The only difference is that reds are left on the vine a little longer. Red jalapeño peppers are a little milder in heat with a lot fuller jalapeño flavor. Quip of the Day: What did the Mexican hangman serve his victims as a last meal? Pico de Gallows! ------------------------------------------- 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. #Snacks #Sauces #PicoDeGallo #Salsa #Tomatoes #Jalapenos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 From the Perspectives’ Happy Hour BarHow you doin’? I spent several years traveling to Lisbon on a couple of projects. My friend Nuno (a real foodie) introduced me to this refreshing cocktail (which is great north or south; summer or winter)—“Lisboa” Portuguese Cocktail. That is the happy hour cocktail I had at the new Echo and Rig in Green Valley last Friday. Many know Port wine as Portugal’s most popular fortified wine. But, besides drinking the several varieties of existing fine Port wine as they are, did you know that we also tend to play around with Port wine for cocktail making? This cocktail is most commonly enjoyed in the northern city of Porto, but I love a reinvigorating Port & Tonic anywhere, anytime. If you like Gin & Tonic, this is basically the same, replacing the gin with Port wine. You can do this with either red or white Port, but white is preferred. If you’d want to indulge in a cocktail hour with a distinct Portuguese flavor, ask for a Port & Tonic or you can easily make it at home too. Ingredients 2 ounces white Port wine (red Port will work as well) 4 ounces chilled tonic 1 lemon peel or lime wedge for garnish Directions
Quip of the Day: I just read an article about the dangers of drinking that scared the crap out of me. That’s it. No more reading! ------------------------------------------- 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. …from the Perspectives’ KitchenHow you doin’? Okay, picture this… you just heard your family is coming over for a surprise birthday dinner for your better half. You’ve been nominated to make a super summertime dessert. You’ve got about an hour to pull it all together. What’s a person to do? Try my perfect recipe, Strawberry Rhubarb Crisp which really is perfect for those who wonder what to do with that big rhubarb plant in the garden (or those strange stalks you see in the supermarket). This recipe is your answer and it will have everyone asking for the recipe… and seconds! Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The stalks can be used raw, when they have a crisp texture (like celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles, crisps and other desserts. They have a strong, tart flavor. Prep time: 15 minutes Bake time: 45 minutes Yield: 8-12 servings Ingredients For the fruit layer 3 cups sliced fresh sweet strawberries 3 cups diced rhubarb 1 cup granulated sugar 3 tablespoons all-purpose flour 1/2 teaspoon almond extract For the crisp, crunchy topping 1-1/2 cups all-purpose flour 1 cup packed brown sugar 1 cup rolled oats 1 cup unsalted butter 1 pint vanilla ice cream (I prefer Ben & Jerry’s) Directions
ChefSecret: The crisp topping from this recipe can be used for any fruit crisp of your choosing. Just following the same directions. It is easier than pie. Quip of the Day: Q. How did the unripe strawberry feel about the ripe strawberry? A: It was green with envy. 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 #StrawberryRhubarbCrisp #Rhubarb #Strawberries #IceCream #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? Joan told me last week, “too many desserts… not enough salads.” I hear and obey. So, Miss Joan, here you go. This is one of my favorite spring and summer salads. It is made with crisp shaved curlicues of asparagus and crispy, young, baby arugula greens. They’re both peppery and herby and make a complementary flavor thrill for all the other “orts” (goodies) I’ve added to them—sweet blueberries (just a sprinkle) and shaved nutty Parmesan cheese and wonderfully unctuous prosciutto ham. Add a fresh and tangy blackberry vinaigrette and what have you got?… a positively sumptuous summer entrée. In Paris, when the first harvest of asparagus comes into season, produce vendors run through the street yelling, “ASPERGES!” That’s how Parisiens know for certain, spring has sprung. This recipe can be the perfect salad on a brunch buffet, or you can also top salmon cakes with this leafy dish for a satisfying lunch or a light dinner. Prep time: 20 minutes Chill time: 60 minutes Yield: 4 servings Ingredients 1/2 bunch asparagus (about 10 stalks), trimmed 2 cups baby arugula 1 small bunch chives, cut into batons 2 ounces very thin shaved prosciutto (I prefer Spanish style) 1/4 cup fresh blueberries 1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish 1/2 bunch watercress, stems trimmed 3 tablespoons blackberry vinaigrette (recipe below) Directions
ChefSecret: Don’t skip the step to soak the asparagus shavings in ice water. That’s what gives the shavings their delightful curl and crisp texture! Blackberry Balsamic Vinaigrette This recipe will enhance any salad it touches, and it's also a fantastic marinade for chicken. Prep time: 5 minutes Cook time: 3 minutes Yield: Makes about 1 cup Ingredients 3/4 cup fresh blackberries 1/4 cup balsamic vinegar 1-1/2 teaspoons fresh lemon juice 1-1/2 Dijon mustard 1/4 teaspoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1/2 cup extra virgin olive oil Directions
ChefSecret: Vinaigrettes with EVOL may set up when refrigerated. Take the vinaigrette out of the refrigerator for about 30 minutes before using it to bring it back to room temperature. Quip of the Day: Man cannot live by bread alone. Every once in a while, he needs a salad. 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 #Salad #Asparagus #Prosciutto #BlackberryBalsamicVinaigrette #ParmigianoReggiano #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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