How you doin’? A dinner at Rao’s Italian Restaurants in New York is not really a meal without a plate of their world-famous meatballs.
 
Rao’s has been a cornerstone of the East Harlem NYC neighborhood since 1896. They are known for no-nonsense, Italian home cooking and a homey checker cloth elegance that has long attracted celebrities, politicos and people lucky enough who had Frankie No on speed dial. As one of the owners, Frankie kept the reservation book. If you weren’t a celebrity type or had a standing reservation, he would respond with a demonstrative “NO—we’re booked up for four months.” Old Frankie even had a role in Goodfellas. That must have been the price of admission for some of the movie moguls while filming in New York.
 
Fortunately for you the restaurant offers many of their sauces in jars. While they are the pricey brand on the shelf—about twice as much as the next brand—I consider them to be the best jarred sauce available—even better than Frank Sinatra’s mama’s sauce.
 
And if you’re craving great meatballs, you can make them at home… no reservation required! Our tip (not the usual 18%, 20%, 22%)? These meatballs pair well with a big, bold red wine that can match the meat for richness and take the tangy edge off the tomato sauce: Think good rich Zinfandel or a Cabernet Sauvignon blend.
 
Prep time:  15 minutes
Cook time:  20-25 minutes
Yield: 4 servings (half pound per person or less if served with pasta)
 
Ingredients 
1 pound ground lean beef
1/2 pound ground veal
1/2 pound lean ground pork
2 large eggs
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups fine breadcrumbs (seasoned or unseasoned)
2 tablespoons extra virgin olive oil
1 jar (24-ounces) of Rao’s Marinara Sauce (regular or sensitive)
Shredded Parmesan cheese and fresh parsley sprigs for garnish
 
Directions

1. Lightly combine the beef, veal and pork in a large bowl.
2. Add the eggs, cheese, parsley, garlic, salt and pepper.
3. Using your hands, blend ingredients together.
4. Blend the breadcrumbs into meat mixture. If the mixture is dry, slowly add enough water until it’s quite moist and sticky.
5. Shape the meat mixture into 3-inch balls.
6. Heat the olive oil in a large pan. When oil is hot, fry the meatballs in batches, turning regularly, until they’re browned evenly on all sides; about 5 minutes per batch.
7. Remove the meatballs from the oil and drain on paper towels.
8. In a large pan, bring the marinara sauce to a simmer, and then gently lower the cooked meatballs in and continue simmering for 15 minutes.
9. Serve over pasta, in a sandwich, or on their own.

ChefSecret: 

• Do not overwork the meats when mixing as the meatballs will get tough and rubbery. I like to use a large ice cream scoop to portion the meatballs. If they’re a consistent size, they’ll cook more evenly. 
• If you prefer not to fry the meatballs, you can bake them at 350˚  in the oven. Omit the olive oil and place scooped meatballs onto foil-lined sheet pans and bake for about 15-20 minutes (depending on size of meatball); rotate the trays shelf to shelf and front to back about halfway through. The meatballs are done when they start to brown on the top.

Quip of the Day:  Why don’t meatballs ever go out on Saturdays? Because they are already “sauced!”
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
​#Entree #Meatballs #Raos #RaosSauce #RaosMeatballs #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? While it is the end of summer, now may be best time to hop on the big bird in the sky and fly off to Hawaii. The hotel rates have dropped and the weather—well the weather is always great.  Even if it isn’t, you’re still in Hawaii.
 
So, this is the best time to introduce yourself to the Blue Hawaii cocktail—not to be confused with the similarly named Blue Hawaiian. The original Blue Hawaii cocktail was born at Honolulu’s Kaiser Hawaiian Village (now Hilton Hawaiian Village Waikiki Resort). In 1957, a sales rep from Dutch distiller Bols asked legendary bartender Harry Yee to design a drink that featured the brand's blue curaçao, a Caribbean liqueur made using the dried peel of the Laraha citrus fruit.
 
After experimenting with several variations, Yee settled on a cocktail that featured rum, vodka, blue curaçao, pineapple and sweet-and-sour mix. The drink is still recognized today for its signature blue color, pineapple wedge and cocktail umbrella garnish. In fact, it's Yee who is largely credited with popularizing the now iconic trend of miniature cocktail umbrellas in cocktails by including them in his creations.
 
The Blue Hawaii is typically shaken with ice and strained into a tall glass, but it can also be prepared by blending all of the ingredients together—Yee is said to have varied his method per the guest’s preference. Both options taste great, though the frozen version may prove extra refreshing on a hot day.
 
The Blue Hawaii recipe calls for sweet-and-sour mix, and you can certainly choose one of the bottled products available at liquor 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.
 
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. It was Yee who named the cocktail that shares its name with the 1961 Elvis Presley film. And since the drink’s debut, there have been numerous variations on the recipe, such as the Blue Hawaiian, which uses crème de coconut. But if you want to taste the authentic recipe, this is it.
 
So, mix up the cocktail, ask Alexa to play Elvis’ Blue Hawaii and enjoy. Cheers!
 
Prep time:  10 minutes
Yield:  1 cocktail
 
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 (recipe below)
Garnish: pineapple wedge and a cherry
Garnish: cocktail straw or umbrella
 
Directions
1.     Add the vodka, light rum, blue curaçao, pineapple juice and sweet-and-sour mix into a shaker with ice and shake until well-chilled. (Or blend all ingredients with ice in a blender.).
2.     Strain into a Hurricane glass over crushed or pebble ice. (Or pour from blender into glass with no ice.)
3.     Garnish with a pineapple wedge, a cherry and a cocktail umbrella.

ChefSecret:  How to Make Sweet-and-Sour Mix for A Blue Hawaii
Most products marketed as "sour mix" are meant to approximate fresh lemon juice and sugar. The Blue Hawaii uses a lime-based variant that's easy to make at home ahead of time. Just combine 1 part simple syrup with 1 part lime juice. This can also be done in the shaker as you create the drink, by substituting the sweet-and-sour mix with 1/2 ounce fresh lime juice and 1/2 ounce simple syrup.
 
Quip of the Day:  A. Did you hear about the Hawaiian surfer who became a yoga instructor? B. He learned how to ride the waves of tranquility!
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #BlueHawaiiCocktail #BlueCuracao #Vodka #LightRum #Pineapple #HarryYee #HawaiianVillage #Elvis #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? That’s what you’ll be asking after you challenge your taste buds by adding some Sambal Oelek (Chinese) Gochujang Sauce (Korean) to your next shrimp dinner. My recipe is the perfect combination of heat with a highlight of sweetness from the honey. The spiciness can be controlled by the amount of hot sauce .
 
Hot & Spicy Honey Shrimp is from the China Rose Collection. It is a fiery spicy Asian dish, where crisp pan-fried shrimp is tossed with veggies and a spicy sauce. This dish is popularly made in the Hunan province of China and is now popular worldwide, too.
 
Some think that this dish originated in Hong Kong, then made its way to the United States in the 1980s and '90s, perhaps as Hong Kong chefs moved stateside before the 1997 handover of the then-British colony to China. However, I first enjoyed a similar dish at the Bangkok Oriental Hotel which prompted me to adapt it to more American tastes for China Rose.
 
Just like Hunan Chicken or Hunan Beef, these one-pot low-carb Hunan-style shrimp are also very easy to make, bursting with flavors and much better than any Asian takeout. With just a few  simple ingredients, you can serve this dish from prep to table in just about 20 minutes
 
Serve this spicy shrimp for your weeknight dinner or weekend brunch with a side of fried rice, steamed rice, or atop stir-fried noodles.
 
Prep time:  12 minutes
Cook time:  7 minutes
Yield:  4 servings
 
Ingredients 
2 tablespoons corn starch
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/8 teaspoon fine grind black pepper
16 ounces uncooked shrimp (extra jumbo 16-20), peeled and deveined
 
3 tablespoons Sambal Oelek or Gochujang hot paste or to taste
2 tablespoons honey
1 tablespoon sesame oil
3 teaspoons soy sauce
1 teaspoon freshly squeezed lemon juice
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
1-1/2 tablespoons peanut oil, or more as needed
1/2 cup water
1 teaspoon cornstarch
1 teaspoon sesame seeds
4 scallion tops, sliced diagonally, as a garnish
 
Directions

1. Using a plastic produce bag (like the kind you get at the supermarket) place the corn starch, garlic powder, salt and black pepper inside, twist the top of the bag shut and shake the bag to mix the spice blend.
2. Add the shrimp to the spice blend and shake the bag to evenly coat the shrimp.
3. Remove the shrimp from the bag and place on a plate; set aside.
4. Combine the hot paste, honey, sesame oil, soy sauce, lemon juice, garlic and ginger in a bowl until well combined; set aside.
5. Heat the oil in a non-stick skillet or wok over medium-high heat.
6. Add the shrimp and cook until they are bright pink on the outside and opaque, 2 to 3 minutes, flipping halfway through; do not overcook. Remove the shrimp from the pan; set aside.
7. Reduce the temperature to low and add the sauce to hot skillet.
8. While the sauce is warming, whisk water and cornstarch together in a small bowl or cup to make a slurry; stir well.
9. Add the slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken; about 1 or 2 minutes.
10. Add the shrimp back into the skillet and stir until coated and just heated through.
11. Plate up the shrimp and garnish with sesame seeds and scallions; serve hot.

ChefSecret:  There are many variations of Asian hot sauces with different levels of spiciness. Use the hot sauce that suits your taste. Whichever hot sauce you use, be sure to taste it and adjust the amount of spice and sweetness as needed to satisfy your taste preference. I use size 16-20 per pound shrimp, so if you use another size, adjust your cooking time accordingly.

​Quip of the Day:  Q. Where do you go to buy and sell shrimp? A. The Prawn shop. 
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #HotSpicyHoneyShrimp #SambalOelek #GochujangSauce #Honey #ChinaRose #SweetSpicy #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Here’s my real, honest-to-goodness holiday quality cake that is not only a gorgeous dessert, it is also grain-free and gluten-free, kosher and it’s dairy-free, as well—even the whipped cream—YES, even the Whipped Cream! But you’ll never be able to detect any of these qualities without a hint because it’s so light, moist, fluffy and sweet, with a tender crumb—it’s simply delish.
 
It's the orange and lemon zest that lends a citrusy brightness that contrasts with the richness of the almonds and the sweet, puffy clouds of coconut whipped cream. It’s the perfect any time dessert!
 
Prep time:  15 minutes
Rest time: 15 minutes
Bake time:  38 to 42 minutes
Cool time:  75 minutes
Yield:  8 servings
 
Ingredients 
3/4 cups, plus 2 tablespoons granulated sugar
1 tablespoon fresh orange zest
2 teaspoons fresh lemon zest
1/4 cup plus 2 tablespoons vegetable oil, plus more for pan prep
1/4 cup plus 2 tablespoons unsweetened almond milk
3 tablespoons freshly squeezed orange juice
2 large eggs
1 cup almond flour
1/2 cup coconut flour
1/4 cup tapioca starch
1/4 cup potato starch
1-1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup slivered almonds
2 cups coconut whipped cream, for the filling (see ChefSecret)
Confectioner’s sugar, for dusting
 
Directions

1. Preheat the oven to 350⁰ F.
2. Lightly grease an 8-inch cake pan with oil, line the bottom with parchment paper and lightly grease the parchment.
3. In a large mixing bowl, combine the sugar and zests. Rub the sugar and zest together between your fingers until well combined and the sugar is light orange.
4. Whisk in the oil, almond milk, orange juice and eggs until well combined.
5. In a separate small bowl, stir together the almond flour, coconut flour, tapioca starch, potato starch, baking powder, salt and baking soda.
6. Sift the dry ingredients into the wet ingredients and whisk until well combined.
7. Transfer the cake batter to the prepared pan and let rest at room temperature for 15 minutes.
8. Sprinkle the slivered almonds evenly over the batter.
9. Bake for 38 to 42 minutes or until golden brown and a toothpick inserted in the center comes out clean.
10. Transfer the cake pan to a wire rack and let cool for 15 minutes.
11. Remove the cake from the pan and discard the parchment.
12. Let cool on the wire rack until room temperature, about 1 hour.
13. To serve, cut the cake in half horizontally to create 2 layers. Spread the coconut whipped cream on the bottom layer of the cake and cover with the top layer.
14. Dust with powdered sugar, slice into pieces, and serve immediately.

​ChefSecret:  What is coconut whipped cream? Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! For a dairy-free, vegan-friendly version, simply swap a good quality full-fat coconut milk or coconut cream in its place and whip into soft peaks!

How is Coconut Whipped Cream Made?

1. Select a good quality brand of coconut milk or coconut cream.
2. Chill the can overnight in the refrigerator to harden (do not freeze).
3. Scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind.
4. Whip with a hand mixer or stand mixer until light peaks form.
5. Sweeten to taste with sifted powdered sugar.

Quip of the Day:  Gluten-free desserts are the perfect way to have your cake and wheat it too.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Baking #CoconutAlmondCake #GlutenFreeCake #AlmondCake #Kosher #DairyFreeDessert #AlmondMilk #WhippedCoconutCream  #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? We are always looking for the unexpected when it comes to bringing you happy hour cocktails. Now we are falling head over heels with this Chicken Soup Hot Toddy… it’s sort of a riff on a traditional Hot Toddy.
 
This was originally invented at The James Hotel in NYC which plays up the chicken soup’s savory flavors. Now add a carrot and celery stick for garnish and you can drink and snack your way through some fall vegetables. Gin and chicken soup... it’s good for what ails you… Cheers!
 
Prep time:  10 minutes
Yield:  1 cocktail
 
Ingredients 
1 ounce Hendrick’s gin
1 dash Angostura bitters
1/4 ounce freshly squeezed lemon juice
4 ounces warm chicken stock
Garnish with a carrot stick, celery stick and parsley sprig.
 
Directions

1. Pour all ingredients into a snifter.
2. Garnish with a carrot stick, celery stick and parsley.

ChefSecret:  If you’re in a beefy mood, substitute warm beef stock for chicken soup.

Quip of the Day:  Chicken soup is healthy for you… as long as you’re not the chicken!
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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.
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #ChickenSoupHotToddy #HotToddy #HendricksGin #Gin #Bitters #ChickenStock #FallHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024