…from the Perspectives’ Happy Hour BarHow you doin’? Dole Whip is a pineapple-flavored soft-serve treat that has been served at Disney theme parks for years. It was originally created by Dole nearly 40 years ago and became available at Disneyland’s Tiki Bar in 1986. It’s now served at a few different locations in the park and all across the country. If you ask most people, it’s pretty synonymous with Disneyland. Park visitors to Disneyland will wait in a long line just to get one on a hot day. There are only a few ingredients needed to make Pineapple Dole Whip—pineapple juice, frozen pineapple chunks, vanilla ice cream, lemon juice, and a touch of sugar (depending how sweet the pineapple chunks are). This at-home version uses real ingredients and is as close to the authentic flavor as you’ll get! But this one is the adult Goofy-style version and isn’t kid-friendly. There is one more ingredient that flavors it up for grown-ups—RUM. You’ll find that this is the best all-American warm weather cocktail. This version is not available to purchase in the parks, but I can tell you there was more than one of us who worked at the park that didn’t have a flask of rum in their locked desk drawer. Ingredients 2 large cups frozen pineapple chunks 1/2 cup pineapple juice 1 cup vanilla ice cream (I prefer the texture of Ben & Jerry’s) 1-1/2 ounce of dark rum Directions (it couldn’t be easier)
ChefSecret: Since frozen pineapple can be hard to pulse, you will need a pretty powerful blender--like a Vitamix! Ninja or Blendtec--for best results. If you have a regular blender, let the pineapple thaw out slightly. Not a pineapple lover? You can make it with pretty much any frozen fruit and its accompanying fruit juice, like strawberry, lemon, orange, raspberry or mango. Quip of the Day: Q. Why did Goofy wear two pairs of pants when he played golf? A. He heard he might get a hole in one! ------------------------------------------- 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 #PineappleDoleWhip #Rum #Pineapple #IceCream #Disney #Dole #Goofy #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ KitchenHow you doin’? Perspectives has worked with two companies that have “exotic” ingredients trying to go mainstream. So I decided to put them both together (along with other ingredients) because the flavors of dates and Castelvetrano olives are too outstanding to keep secret. A date is a stone fruit. It has a single seed surrounded by an outer fleshy fruit (like peaches, mangoes and olives—more on olives later). They’re grown on date palm trees, on date farms where you would normally see coconuts. Just picture a big forest of palm trees with bunches of hundreds of dates! They are the oldest cultivated fruit in civilization. Think back 50 million years and you’ll find dates according to fossilologists. Humans quickly learned about their magic in Mesopotamia and the date has remained popular in that region (Iraq, Middle East, Northern Africa) ever since. Egypt is the largest producer of dates today, followed by just about every other Middle Eastern country. There are about a million and one varieties of dates grown around the world, but in the U.S., you’ll mostly find the plump and tender Medjool Dates. There’s also the slender Deglet Noor Date, supposedly the “Queen of Dates”. The Castelvetrano olive, also known as Nocellara del Belice, is an olive varietal from the Valle del Belice region of Sicily. Famous for its mild, buttery flavor, crisp bite and meaty texture, Castelvetrano olives are popular with both hardcore olive lovers and olive-eating newbies. They are harvested young and unlike other olives, they're not cured. They're simply washed in a lye and water bath for a few weeks until the bitter flavor is removed. Divina Castelvetrano Olives (sold at Amazon) take the top spot for their meaty texture and deliciously buttery flavor, perfect for martinis, other cocktails, snacking and Chicken Marbella with Medjool Dates. Ingredients 8 bone-in, skin-on chicken legs (thighs and drumsticks attached) Kosher salt, to taste Freshly ground black pepper, to taste 10 ounces drained, pitted Castelvetrano olives 3 ounces capers and their brine (small size) 7 Medjool dates, pitted, cut into eighths 7 tablespoon minced garlic 2 dry bay leaves 1/4 cup fresh oregano leaves, plus more for garnish 3 tablespoons red wine vinegar 3 tablespoons extra virgin olive oil 1/2 cup dry white wine 1 tablespoon date syrup (or honey if you can’t find date syrup) Directions
ChefSecret: The longer you marinate the chicken, the mellower the flavor will be. Quip of the Day: A guy sits down at the bar and orders a Martini with two olives. The bartender gives him the drink, he takes out the two olives, puts them aside on a napkin, drinks the martini, asks for another. By the fourth Martini with two olives, the bartender asks the man "I don't mind, but I gotta ask....why do you ask for a Martini with two olives, then take the two olives out of it?" the man replies "My wife sent me to the store for a jar of olives but the store was closed."------------------------------------------- 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. #Entrees #Chicken #Dates #MedjoolDates #DegletNoor #CastelvetranoOlives #Dinner #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? Summertime is picnic time and the perfect menu for such an occasion is Cold & Crispy Chicken, Cabbage Coleslaw and Potato Salad—South Carolina All Seasons Potato Salad. Whether dining at the local park or enjoying a bedspread picnic, this menu will be enjoyed by all in attendance. So where did this side dish originate? It was first introduced to Europe from the New World by Spanish explorers in the 16th century. The early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers. My potato salad includes eggs, celery, carrots, relish, scallions and peanuts, and can be served chilled or warm. The results will be Spud-Tacular! This salad is made with mayonnaise. If you’re taking this potato salad on a summer outdoor picnic, keep it chilled at a safe temperature (ideally below 40 degrees). Prep time: 30 minutes Cook time: 30 minutes Yield: 8 servings Ingredients 6 to 8 large Yukon Gold potatoes, cut in 1-inch cubes 4 large chopped hard cooked eggs 1/2 cup mayonnaise 1/4 cup chopped celery 1/4 cup shredded carrot 1/4 cup sweet relish 1 tablespoon minced garlic 2 tablespoons prepared mustard salt and pepper to taste 1/4 cup chopped scallion tops 1/4 cup chopped peanuts Directions
ChefSecret: For easy-to-peel and the creamiest hard cooked egg yolks, place the eggs in a saucepan and cover with cold water. Bring the water just to a boil; cover, remove from heat and let eggs stand in the hot water for 12 minutes. Strain the hot water off the eggs and run cold water with ice cubes over the eggs to let them cool completely. When the eggs are cool peel and chop; set aside. Quip of the Day: Q. Why did the potato blush? A. Because it saw the salad dressing. 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. #Salad #PotatoSalad #YukonGoldPotatoes #HardCookedEggs #SouthCarolina #Scallions #ChoppedPeanuts #NationalPeanutBoard #NPB #HappyIndependenceDay #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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