…from the Perspectives’ Kitchen How you doin’? It’s that time of year: we’re all thinking about football and chicken wings. Even people who don’t know a goal post from an Instagram post are pondering how delicious a platter of spicy chicken wings and rich blue cheese dip would be just about now. If you’re with us, but you don’t really have the inclination to get into deep-frying, here’s some great news: This recipe delivers all the crispiness of your favorite restaurant wings, but there’s no frying involved. Instead, we give them a long, slow oven bake. The secret, believe it or not, is to coat the wings in baking powder, which creates a crunchy exterior that perfectly mimics what a deep-fry delivers. The oven setting plays an important role as well. Baking on very low heat for the first half hour allows the skin to crisp up. In the second half hour, we turn the oven up, slather on the Buffalo sauce—buttery, tangy and full of spice—and let the crispy-crusty exterior develop, just like it would in a deep fryer. Of course, as much as a platter of chicken wings is about the meat, it’s also about the blue cheese dressing. Ours is made with blue cheese crumbles, mayo, sour cream, buttermilk and just a splash of white wine vinegar. It’s super creamy and tangy—with just exactly enough mild blue cheese flavor. There’s a little garlic and parsley in there too, and we like how they balance out all the rich flavors. This is a recipe to keep around… it's light like a blue cheese dressing and perfect for dipping and tossing. In fact, this whole recipe set is a keeper. It’s quick and easy, and there’s hardly any clean up — and yet it is a guaranteed game day win. You can make the sauce and dressing ahead of time, then put the wings in the oven at the start of the big game. By halftime, you’ll be ready to roll. Our tip: If you manage to have any leftovers of the blue cheese dressing, there are so many ways you can use it in the days ahead, including as a topping for baked potatoes, in place of mayo in sandwiches and wraps, or mixed into your next batch of just-for-grownups mac and cheese. Prep time: 5 minutes Cook time: 1 hour Yield: 6 servings Ingredients For the wings 4 pounds chicken wings and drumettes 5 teaspoons baking powder 3/4 teaspoon kosher salt For the sauce 4 tablespoons melted margarine 1/2 cup Frank’s RedHot Original sauce 1 tablespoon brown sugar 1/2 teaspoon kosher salt Directions To make the wings
To make the Buffalo sauce
Blue Cheese Dip Prep time: 10 minutes Yield: 2 cups Ingredients 3/4 cup mayonnaise 1/2 cup sour cream 3/4 cup buttermilk 3/4 cup blue cheese crumbles 2 teaspoons white wine vinegar 2 tablespoons minced fresh parsley 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt or to taste 1/2 teaspoon freshly-ground black pepper or to taste Directions
ChefSecret: This is the original Anchor Bar recipe. Don’t take shortcuts. There is no substitute for Franks Original. Do not use Franks Wing Sauce; it’s not the same. Only use margarine—do not use butter. Margarine works best and will not separate. Quip of the Day: Q. What do Native Americans call a buffalo that can fly? A. Buffalo Wild Wings. ------------------------------------------- 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. #Appetizer #Snack #Chicken #BuffaloWings #ChickenWings #AirFryer #AnchorBar #FranksRedHotOriginal#Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? It’s going to be another big sports weekend coming up… World Series baseball, NFL football, NBA basketball, NHL hockey and the national sport of politics… it’s exhausting just thinking about it! You and your buddies are going to need some serious fortification to keep you going through all those games, and we’ve got just the thing… Firehouse Peanut Chili! That’s right, I said Peanut Chili. If you're a fan of chili, you know that this spicy dish comes in an almost-endless number of varieties. Just attend any chili cook-off and you'll be amazed at the versions you'll see. From mild to hot, chili can feature different types of peppers, meats, spices, noodles and even beans, or better yet, peanuts as in my version. But where exactly did this spicy dish first come into existence? Some would say that ancient man probably figured out how to combine meat and peppers into a tasty stew thousands of years ago. Myths and tall tales are not hard to find when it comes to the origin of chili. For example, one popular tale tells of a Spanish nun, Sister Mary of Agreda, who supernaturally appeared to Native Americans in the early 1600s and returned with the first recipe for chili: chili peppers, venison (deer meat), onions, and tomatoes. The modern dish we know as chili, also known as chili con carne (chili with meat), does appear to have roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier. In the 1880s, chili stands became popular in San Antonio. Women known as "chili queens" served "bowls o' red" to customers, and the fame of chili con carne began to spread across the country. The 1893 World's Fair in Chicago featured the dish at the San Antonio Chili Stand. Since that time, chili has become a popular dish all over the United States. Its association with Texas, however, remains quite strong. In fact, the Texas legislature named Chili the official state dish in 1977. Today, playful debates rage at chili cook-offs regarding which ingredients belong in "real" chili. For many Texans, a "bowl o' red" contains nothing more than chili peppers, meat, and spices. Midwestern versions often add beans and additional fat into the mix. It's not uncommon to find regional varieties of chili that also feature tomato sauce and/or pasta noodles. Chili cook-off attendees will often create their own unique version of chili by choosing specific ingredients they feel will create the most intense flavor. You'll find chilis with different types of meat, including beef, sausage, turkey, and venison. Vegetarian chilis are also popular, replacing the meat with a variety of flavorful vegetables. Chili chefs will also customize the spiciness of their chili by selecting a variety of chili peppers that they believe will give their chili the perfect amount of spice and heat. So, why not Chili con Peanuts! This is for real. U.S., southern-grown peanuts (instead of beans), Guinness Stout and cocoa powder come together with lots of flavor and spice in this new popular Firehouse Peanut Chili recipe. The peanuts are a perfect substitute for those old blaster beans. It's just the thing for meals at the fire station, tailgating fare before games or any time of year. Prep time: 30 minutes Cook time: at least 3 hours (the longer it cooks the better it tastes) Yield: 5 quarts+ Ingredients 2 pounds raw peanuts (for soaking) 1 tablespoon peanut oil 1-1/2 pounds ground beef chuck 12 ounces spicy Mexican chorizo 2 cups chopped yellow onion 1 cup chopped celery 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 red jalapeño chile peppers, seeded, seamed and chopped 1 (28 ounce) can diced tomatoes with juice 1 (6 ounce) can tomato paste 3 tablespoons beef stock concentrate (Better Than Bouillon) 1 22-ounce bottle Guinness Stout 1 cup water 4 6-inch tortillas chopped 1/8 cup chili powder 1 tablespoon chipotle chili powder 1/2 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1/2 tablespoon dried oregano 1 tablespoon unsweetened cocoa powder 2 teaspoons ground cumin 2 teaspoons Tabasco hot pepper sauce (or more if you like it hotter) 1/2 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper (or more if you like it hotter) 1/2 teaspoon paprika 1 teaspoon granulated sugar Garnish 1 (10.5 ounce) bag corn chips (I prefer Fritos) 1 (8 ounce) packaged shredded Cheddar cheese 1 diced red onion Directions
ChefSecret: The tortillas serve as a thickener to help emulsify the chili. You can also thicken and add a toasty flavor to the chili by using Fritos Corn Chips which will give you a cornier flavor. Quip of the Day: "Never argue with stupid people. They will drag you down to their level and then beat you over the head with experience." ------------------------------------------- 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. #Entree #FirehousePeanutChili #Peanuts #NationalPeanutBoard #NPB #US-Peanuts #Guinness #Cocoa #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? One of our favorite ‘60’s sitcoms—The Addams Family—is making a resurgence just in time for Halloween. I’m always looking for holiday-themed cocktails that are ready to party, but not overly kitschy. Here’s my elegant, deeply mysterious Addam’s Family inspired Halloween Cocktail. This delightfully spooky cocktail is made with my favorite Hendrick’s gin which is infused with blueberry lavender tea, bringing out its rosy notes and giving it a deep, potion-y purple hue. Honey simple syrup plays up the tea’s fruity side, and fresh lemon juice adds brightness, like a sliver of light in a dark spooky room. Now, shake it together with an egg white, creating a foamy, frothy layer that separates and floats to the top, like steam rising out of a cauldron. Finish with a few drops of Angostura bitters and give it a swirl to release the aromas of cinnamon and cloves. If that isn’t a sign from beyond, we don't know what is. Invite your closest friends for a spectral soiree, put on your most glam Halloween getup, and raise your glass to eternal youth. Prep time: 7 minutes Yield: 1 cocktail Ingredients For the purple gin 2 ounces Hendrick’s gin 4 Republic of Tea Blueberry Lavender Daily Beauty iced tea bags For the honey simple syrup 1/4 cup hot water 1/4 cup honey For the cocktail 2 ounces purple gin 3/4 ounce honey simple syrup 3/4 ounce freshly squeezed lemon juice 1 large egg white Ice 3 drops Angostura bitters Directions To make the purple gin
ChefSecret: Republic of Tea’s Daily Beauty Iced Tea comes with instructions to “Sip, refresh and nourish your skin from the inside out. This hydrating, violet-hued herbal iced tea contains a proprietary blend of botanicals that your skin will love.” Couple this with two ounces of Hendrick’s and you will be glowing inside and out. Quip of the Day: Why did Morticia Addams go to art school? She had a real knack for drawing blood. ------------------------------------------- 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. #Hendricks #Gin #LavenderTea #PurpleGin #AddamsFamilyInspiration #Cheers #Cocktail #HappyHour #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Are you looking for a dessert to feed a crowd? A sheet cake may be the quickest way to go. My yummy peanut butter sheet cake will serve plenty of people and is perfect for your next barbecue, potluck or gathering of ghouls for Halloween. This Texas Sheet Cake is made with peanut butter instead of chocolate and is wonderfully moist with a delicious peanut butter frosting. My Peanut Butter Sheet Cake turns out moist and delicious and peanut buttery every single time. The frosting is rich and even more peanut buttery. It forms just a slight crustiness, making it simple to serve. No sticking to the plastic wrap or icing falling down the sides of each piece. Simply serve it on napkins and without silverware for a quick and easy snack or meal ender. It is certainly a real crowd favorite! Just take it to your next get together and you will find that everyone will demand your recipe. Prep time: 15 minutes Bake time: 20 to 25 minutes Finish time: 5 minutes Yield: 24 servings Ingredients For the cake 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon kosher salt 1 teaspoon baking soda 1/2 cup creamy peanut butter 1 cup water 2 sticks margarine 2 large eggs 1/2 cup buttermilk For the frosting 1 stick margarine 1/2 cup creamy peanut butter 6 tablespoons buttermilk 1 teaspoon pure vanilla extract 4 cups confectioners’ sugar 1/2 cup crushed peanuts (optional) Directions To make the cake
ChefSecret: I usually like to bake with butter but that would make this cake a little too rich, so stick to the margarine. Quip of the Day: What did the peanut butter say to the bread? Stop loafing around and spread the love! ------------------------------------------- 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 #Baking #PeanutButterSheetCake #PeanutButterIcing #TexasSheetCake #SheetCake #Buttermilk #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? We’re coming to that time of year when all the ghouls and goblins come out to frighten all of the kiddies and some adults as well. Halloween is a holiday celebrated each year on October 31 (Halloween 2024 will occur on a Thursday). Halloween was not originally a kid’s holiday. The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts and spirits. In the eighth century, Pope Gregory III designated November 1st as a time to honor all saints. Soon, All Saints Day incorporated some of the traditions of Samhain. The evening before was known as All Hallows Eve, and later Halloween. Over time, Halloween evolved into a day of activities like trick-or-treating, carving jack-o-lanterns, festive gatherings, donning costumes and eating treats. Here’s my recipe for a trick-or-treating festive recipe for all ages craving lot of Halloween fun. Prep time: 10 minutes Cook time: 17 minutes Yield: 4 servings Ingredients 4-6 large eggs 1 teaspoon red or blue food coloring 2 large green pimento stuffed olives, sliced in half 1 teaspoon barbecue sauce 6 ounces dry spaghetti or linguine 8 to 10 tablespoons green pesto Directions 1. Place the eggs in a large pan and cover with cold water. Bring to a boil, then simmer uncovered for 7 minutes—the water needs to be bubbling. 2. Drain the eggs, and run them under cold water, cracking the shells all over but do not remove them yet. 3. Add the food coloring to the pan and leave to cool for at least 30 minutes - the longer you leave them, the stronger the food dye effect will be. 4. Bring a separate medium pan of water to a boil; add the pasta and cook for 8-10 minutes or until tender. 5. Peel the eggs and discard the shells. Drain well and dry on kitchen paper. 6. Use a piping nozzle or small round metal cutter to remove a circle from the white of each egg. Do not dig down too far. This will be the eyeball. 7. Carefully insert a slice of stuffed olive into the hole to make a spooky eye. 8. Finish with a blob of barbecue sauce. 9. Drain the spaghetti well; return to the pan and mix in the pesto sauce. 10.Heap into a bowl, top with the egg eyeballs and let the kids dig in. ChefSecret: You can use blue food coloring for kind eyes or use red food coloring for more menacing eyes. Quip of the Day: Why shouldn't an angry witch take her broom trick or treating? She might fly off the handle. ------------------------------------------- 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. #Entree #HalloweenEats #Pesto #SpookyEyeballPasta #PartyFood #Eggs #Pasta #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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