…from the Happy Hour BarAloha! How you doin’? It’s Friday afternoon—cocktail time—on the beautiful island of Oahu (Honolulu or Waikiki). If you’re on an island cocktail time starts a lot earlier than the mainland. Okay, to get you in the mood, picture yourself on the sun-warmed sand, with a light tropical breeze and Elvis singing Blue Hawaii in the background. Nothing says vacation and relaxation like a cocktail concocted with influence from arguably the most paradisiacal place on the planet. Whether you're just trying Hawaiian cocktails for the first time or are a self-proclaimed connoisseur, starting with a Blue Hawaii will ease you into the buzz and the sunny happiness you're longing for. Hawaiian cocktails artfully integrate tropical fruits from the 50th state and are typically a little on the sweet side. The Blue Hawaii has enjoyed a place in popular culture. Its invention predates Hawaii’s statehood by two years, and it is the most famous drink associated with the Aloha State. The history of the Blue Hawaii cocktail starts at Honolulu’s Hawaiian Village in 1957 when Boeing 707’s were already flying to the island. That was the year a salesman from Bols asked bartender Harry Yee to design a drink that featured its Blue Curaçao. Blue Curaçao was a staple of the Caribbean where they use dried peel of the Laraha citrus fruit to make this liquor. Mr. Yee loved the color and started across- the- bar-R&D sessions serving his guests different formulations using Blue Curaçao. He finally settled on a sky blue cocktail featuring rum, vodka, blue curaçao, pineapple and sweet-and-sour. The drink is still recognized today for its signature blue color, pineapple wedge and cocktail umbrella garnish. The Blue Hawaii is typically shaken with ice and strained into a tall glass, but it can also be prepared by blending all the ingredients together. Being a great bartender, Mr. Yee varied his mixing method per the guest’s taste. Both options taste great, though the frozen version may prove more refreshing on a hot day. Be careful it can easily cause brain freeze. Ingredients 3/4 ounce vodka 3/4 ounce light rum 1/2 ounce blue curaçao 3 ounces pineapple juice 1 ounce sweet and sour mix* 1 pineapple wedge garnish 1 cocktail umbrella garnish Directions
ChefSecret: My Blue Hawaii recipe calls for sweet-and-sour bar mix. You can choose one of the bottled products available at liquor and grocery stores. But if you’re game to make your own—a very simple task—you’ll create a fresher tasting cocktail. All it takes is sugar, water and lime juice. (Mix 1 part sugar with 1 part water. Add fresh lime juice to taste.) Quip of the Day: “If you’re not willing to learn, no one can teach you; if you are willing to learn no one can stop you.” ------------------------------------------- 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 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 #BlueHawaii #BlueCuracao #Vodka #Rum #Pineapple #SummerCocktail #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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…from the California KitchenHow you doin’? The ketogenic (Keto) diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine was used mainly to treat hard-to-control epilepsy in children. The diet forces the body to burn fats rather than carbohydrates. As early as 400 BC physicians of ancient Greece treated diseases, including epilepsy, by altering their patients' diet. An early treatise in the Hippocratic Corpus, On the Sacred Disease, its author argued against the prevailing view that epilepsy was supernatural in origin and cure and proposed that dietary therapy had a rational and physical basis. The first modern study of fasting as a treatment for epilepsy was in France in 1911. Twenty epilepsy patients of all ages were "detoxified" by consuming a low-calorie vegetarian diet, combined with periods of fasting and purging. Two benefited enormously, but most failed to maintain compliance with the strict imposed restrictions. The diet improved the patients' mental capabilities, in contrast to their medication, potassium bromide, which dulled the mind. A side effect was weight loss. It is claimed because the keto diet is a low carb, high fat diet it offers many health claimed benefits. Many studies show that this type of diet can help you lose weight (Mayo Clinic) and improve your overall health. Some claim that Ketogenic diets may even have added benefits against diabetes, cancer, epilepsy and Alzheimer’s disease. Before you embark on any diet, consult a trusted medical professional. Prep time: 10 minutes Cook time: 50 minutes Yield: 4 servings Ingredients 4 (8-ounces) skin-on, bone-in chicken thighs 1 teaspoon paprika salt and pepper to taste 4 slices bacon, cut into 1/2 inch pieces 1/3 cup low-sodium chicken broth 4 ounces sliced mushrooms 1/4 cup heavy whipping cream 2 green onions, white and green parts separated and sliced Directions
ChefSecret: Always check with your doctor before going on a Keto Diet. Quip of the Day: “The hen was home-schooling her unruly chick. She was overheard saying, I sat on you and brought you into the world; I can sit on you and take you out.” ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? 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 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 #Chicken #ChickenThighs #Keto #Bacon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California KitchenHow you doin’? The name SPAM was derived from a contraction of 'spiced ham'. The original variety of Spam is still available today, acknowledged as the 'spiced hammiest' of them all. Spam is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II. The difficulty of delivering fresh meat to the front lines during World War II saw Spam become a ubiquitous part of the U.S. soldier's diet. It became variously referred to as "ham that didn't pass its physical", "meatloaf without basic training "and "Special Army Meat". Over 68,000 tons (150 million pounds) of Spam were purchased by the military before the war's end. It may have been the only meat seen by US troops in both theaters for months on end. During World War II and the occupations that followed, Spam was introduced into Guam, Hawaii, Okinawa, the Philippines and other islands in the Pacific. Immediately it was absorbed into native diets. It is a unique part of U.S. history and an interesting culinary influence in the Pacific islands. Spam's basic ingredients are pork shoulder with added ham, salt, water, modified potato starch (as a binder), a little sugar and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Many have raised concerns over Spam's nutritional attributes, in large part due to its high content of fat, sodium, and preservatives. That said, it has become a delicacy in the Hawaiian Islands in the form of Spam sushi or musubi. Musubi is a dish made of fish or meat (Spam) tied to a block of rice with nori, differing from sushi in that the rice is not vinegared. The Hawaiians have appropriated Spam Musubi as a culinary culture menu icon. It’s hard to believe that a snack so small and “cute” could be truly satisfying, but do not underestimate the power of Spam Musubi. This popular Hawaiian treat is made similarly to sushi, with a slice of SPAM swapped instead of the raw fish. The Spam is lightly caramelized in a blend of sugar and soy sauce, creating a savory-sweet-chewy layer that contrasts beautifully with the light, airy texture of egg. The rice is seasoned with sesame oil and Furikake, a Japanese spice blend with dried fish that lends just the right note of umami. Creamy Sriracha aioli ties it all together with a little heat at the finish. Spam Musubi are easier to make than they look—prep time is only about 30 minutes, and the Spam and eggs come together in one pan for easy clean up. After you’ve made Musubi once, you may soon find that you want them all the time, and that’s okay, because they’re versatile. You can eat them for breakfast, serve them as a petite appetizer with beer, or pack them for a hike. Spam musubi makes the ultimate mid-Saturday-chores snack. The combination of protein, egg and rice is so fortifying and filling you’ll keep coming back for more. Prep time: 30 minutes Cook time: 2 or 3 minutes Yield: 8 Spam musubi pieces Ingredients 1 can reduced-sodium Spam 2 sheets roasted seaweed 1 tablespoon low-sodium soy sauce 1 tablespoon granulated sugar 1 tablespoon water 6 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons extra virgin olive oil, divided 4 cups cooked sushi rice 2 tablespoons Furikake seasoning 1 tablespoon sesame oil Sriracha aioli, for serving (recipe below) Directions
Sriracha Aioli This is a simple, fresh-tasting spicy sauce excellent with Spam Musubi, Spam, crab cakes or even fish tacos as well as a perfect dipping sauce for homemade French fries. Prep time: 5 minutes Yield: 1-1/4 cups Ingredients 1 cup mayonnaise 2 tablespoons sriracha hot sauce 1 teaspoon minced garlic 2 tablespoons fresh lime juice Directions
Quip of the Day: “The best things about the “good old days” are that I wasn’t all that good and I wasn’t so damn old.” ------------------------------------------- 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 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. #Appetizer #SpamMusubi #Spam #Hormel #Hawaiian #Furikake #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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