…from the Perspectives’ Happy Hour BarHow you doin’? Barraquito is a layered hard coffee drink found in the Canary Islands that usually combines condensed milk, Licor 43 (a sweet, dense liqueur with flavors of vanilla, citrus fruit and spices), espresso and steamed milk. All the ingredients are layered, and the drink is usually served in a tall glass, so the layers are visible. Steamed milk is dusted with ground cinnamon, and the drink is traditionally garnished with lemon peel. Sometimes, steamed milk can be replaced with whipped cream, while other variations may include different types of liqueurs. The history of the drink is related to Tenerife and the Bar Imperial located in Santa Cruz de Tenerife. Okay, here’s the story… allegedly, a man nicknamed Barraco used to order this coffee combination and eventually, patrons named the drink after him. In the north of Tenerife, the drink is better known as Zaperoco, while Barraquito Sin Licor is the alcohol-free variety suitable for serving at brunch. Although it can be enjoyed at any time, Barraquito is usually served after a meal. Celebrate the dog days of summer with this Spanish Island beach drink. Prep time: 10 minutes Yield: 1 drink Ingredients 3 teaspoons sweetened condensed milk 1 ounce liqueur (Licor 43, if you can find it, if not, use Tia Maria) 3 ounces espresso 1 ounce frothed warm milk 1 pinch cinnamon powder 1 piece lemon zest Directions
ChefSecret: The legend says that 2,000 years ago in the Mediterranean city of Cartagena, Spain, a delicious elixir that the Romans called "Liquor Mirabilis" was made. Inspired by this elixir, the Zamora family has been making Licor 43 since 1946, a delicious liqueur with its characteristic golden tone. Quip of the Day: “No one can understand the truth until he drinks of coffee’s frothy goodness.” ------------------------------------------- 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. #Cocktail #HappyHour #Barraquito #Licor43 #TiaMaria #CanaryIslands #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022
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…from the Perspectives’ Kitchen How you doin’? I like to make one Instant Pot or Slow Cooker meal every week from which I can get 2 (or more) meals for two and chili is one of my favorites! I have shared other chili recipes in the past including a fantastic roast beef chili (Lesson #194), but this recipe—Mighty Meaty Chili—is a fan favorite as well. That’s a good thing since football season is upon us! What makes it so mighty and meaty? It starts with 4-pounds of meat. The modern dish we know as chili, also known as chili con carne (chili with meat), appears to have roots in the American West, particularly the State of Texas. Legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Another 17th century legend attributes the first chili recipe to a Spanish nun, Sister Mary of Agreda, who never left the convent but whose spirit was said to have visited the Jumano (native people who lived in west Texas) while her body remained in Spain, in a trance. Now that’s one of the wilder origins of food I’ve ever heard. Regardless of what story you believe and as time advanced, chili became more commonly prepared in northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili is largely consumed by the working-class Tejanos and Mexican women. Ingredients 4 pounds ground meat (can be a combination or 80/20 beef only or beef and pork) 2 cups of diced white onion 1 cup sliced green onion, tops and bottoms 4 tablespoons minced garlic 3 tablespoons ground chili powder 1 tablespoon ground cumin 2 cans (10-ounce) Ro-Tel with juice 1 cup fresh cilantro leaves, packed 12 ounces lager beer 3 (15.5-ounce) cans of chili beans with sauce 1 cup corn chips (I prefer Frito brand) Kosher salt and black pepper to taste Hot sauce to taste Directions
ChefSecret: This is one of those recipes that you can easily add or delete any of the ingredients. You can make it your own. You can even make it vegan by using one of the meat analog products that are currently available. Quip of the Day: “So this bell pepper spots a jalapeño walking on the streets and he wants to know why he's all wrapped up in layers of clothes. “Hey,” he says, “aren't you a bit hot? "No," says the jalapeño, "I'm a little chili." ------------------------------------------- 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. #Entree #SlowCookerMightyMeatyChili #FootballChili Ro-Tel #NFL #SlowCooker #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen How you doin’? A couple of weeks ago, Good Humor-Breyers Company, home of Klondike (frozen treats), announced they would discontinue Choco Taco. My goodness, that news created a panic and caused a run on the product in supermarkets across the country. I guess customers never know how much that want something until they are told it will no longer be available. Where did this all come from? In the early 1980s, Mexican fast-casual dining was booming. Americans started to eat tacos like there was no tomorrow. In 1983, Alan Drazen in Philadelphia, decided to follow the trend and invented the Choco Taco for the Jack & Jill Ice Cream Company which was later sold to Good Humor-Breyers. The Choco Taco became the favorite ice cream novelty at Mexican restaurants, and consumers were eager to eat them in frozen dessert form at home so supermarkets across the US. Americans began to carry them, too! So, now that they seem to be on their way out, I just had to do a DIY recipe for Choco Tacos. It all starts with homemade waffle cone shells made with sugar, vanilla and almond, they come off the waffle iron with a sweet, nutty caramel flavor — plus a thin, lacy, Florentine-like texture. They’re scrumptious all by themselves so why not double the recipe and enjoy some on their own? But of course, Choco Tacos are nothing without the vanilla ice cream, caramel sauce, and chocolate sauce layered inside the shell. Nor would they be complete without the chocolate coating! I use bittersweet chocolate coating (no need to temper chocolate), so it’s a little different from the original, but equally great and don’t forget the sprinkle of toasted pecan bits over the top. My homemade Choco Tacos are rich, indulgent and super fun to eat. You can also cut them in half easily, so they’re great for sharing. Prep time: 30 minutes Griddle time: 20 minutes Assembly time: 20 minutes Yield: 10 Choco Tacos Ingredients For the Waffle Cones 2 large egg whites 1/4 cup heavy cream 1/2 cup granulated sugar 1/4 teaspoon fine sea salt 1 teaspoon pure vanilla extract 1 teaspoon almond extract 5 tablespoons melted unsalted butter, slightly cooled 2/3 cup all-purpose flour Cooking spray (I prefer Pam) For the Choco Tacos 1-quart vanilla ice cream 7 tablespoons Smucker’s caramel sauce, divided 7 tablespoon Smucker’s chocolate sauce, divided 10 oz bittersweet chocolate coating, melted 1 cup toasted, chopped pecans You can buy a waffle cone iron for $30 to $35+ on Amazon and at Walmart. Directions To make the Waffle Cones
ChefSecret: After the Choco Tacos are fully frozen, wrap them in food film to prevent freezer burn. Quip of the Day: “When I’m an old man I am going to leave small bags of candy scattered on the floor all over the house just in case I fall down.” ------------------------------------------- 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. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- 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. #Dessert #Snack #IceCreamTreat #Klondike #ChocoTaco #GoodHumor #IceCream #WaffleCone #Caramel #Chocolate #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup © Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Happy Hour BarHow you doin’? Although I never “did it” on the beach, I certainly fantasized about Annette in a bikini. She was my bikini beach dream girl. Beach movies were the rage during the ‘60s and that was one way that girls got guys to take them to the movies. Even Gidget found love on her way to the beach. She proved that blondes have more fun. And then there was Elvis who made a beach debut in Hawaii and made all the girls swoon. Oh!... those were the days. If you’re up to reliving the good old days, you’ll enjoy this Summer Happy Hour Cocktail. It is filled to the brim with sexy peach, orange and cranberry flavors. Actually, this juicy beachy drink is ideal for those with a sweet tooth. You can mix up our perfectly balanced Sex on the Beach Cocktail in two easy steps; simply combine, shake and garnish with cocktail cherries and a slice of orange. Need more party-friendly summer cocktail ideas? Browse through my Summer Cocktails on our website for more boozy inspiration. Alexa... shuffle songs by The Beach Boys! Cheers! Prep time: 4 minutes Yield: 2 cocktails Ingredients Large ice cubes 1-3/4 ounces vodka 3/4-ounce peach schnapps 4 ounces freshly squeezed orange juices 1-3/4 ounces cranberry juice 2 orange slices, to garnish 2 glacé cherries or stemmed maraschino cherries, to garnish Directions
ChefSecret: Walt Disney was adamant that Annette Funicello would not become a young teenage sex idol and made sure that as long as she was under contract with the “mouse” she did not wear overly revealing bathing suits. Quip of the Day: Reading while catching rays at the beach makes you well red. ------------------------------------------- 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. #Cocktail #HappyHour #SexOnTheBeach #AnnetteFunicello #PeachSchnapps #CranberryJuice #Vodka #OrangeJuice #Elvis #Gidget #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ KitchenHow you doin’? My Instant Pot Creamy Italian Chicken dinner is a very delicious, gourmet treat that’s quick and easy to make. This is an Instant Pot dump recipe—no sauteéing required. The best part is you can have dinner on the table in under 30-minutes. This is just another reason to love your Instant Pot. This super flavorful Instant Pot recipe is family friendly and fancy enough for company and so tasty over pasta or rice. Everyone will declare, Now that’s Italian! Prep time: 10 minutes Cook time: 17 minutes (7 minutes cook + 10 minutes to pressure up) Yield: 4 to 6 servings Ingredients 3-4 boneless chicken breasts (8 to 10 tenders or 6 to 8 thighs) 1-1/2 cups low sodium chicken broth 5 tablespoons minced garlic 2 teaspoons Italian seasoning 1 teaspoon kosher salt (or 1/2 tsp table salt) 1/2 teaspoon black pepper 1 teaspoon garlic powder 3/4 cup heavy cream 2-1/2 tablespoons corn starch 3 teaspoons store bought pesto 1/2 cup chopped roasted red peppers 1/2 cup sliced and roasted mushrooms 1/4 cup chopped fresh basil Garnish 1/2 cup shredded Parmesan cheese 1/4 cup chopped basil leaves 1/3 cup chopped cooked bacon (optional) Directions
ChefSecret: To cook fresh chicken tenders, cook for 3 minutes followed by a 6-minute natural release. For chicken thighs, cook for 6 minutes followed by a 6-minute release. I sometimes add a tablespoon of tomato paste or some sun-dried tomatoes for sweetness, acidity and a pinky color. Quip of the Day: “A lady was picking through the chicken breasts at the grocery store, but she couldn't find any of them big enough to feed her family. She asked a stock boy, "Do these chicken breasts get any bigger?" The stock boy replied, "No ma'am, they're already dead!" ------------------------------------------- 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. #Entree #Dinner #CreamyPestoItalianChicken #Chicken #Rice #Pasta #Pesto #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 |
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