The 2020 Holidays Recipe Collection How you doin’? There is only one thing I don’t like about a nice savory dip—I eat so much that my appetite is ruined for dinner. This Hot Corn Dip is the perfect party starter. When you make this dish, you’ll find no one wants to move away from the appetizer table. The best thing to do is have a back-up in the oven ready to go and an extra bowl of chips. We find that dips are among the most snack-able foods to bring to a tailgater or party. It’s the easiest way to make sure everyone gets a taste. Even with all the things going on you can make smaller individual baking dishes or ramekins so each person gets their own portion and you don’t have to worry about crowding around the dip bowl. This dip goes with any style of cuisine (except maybe Asian, although corn on the cob in Indonesia is a pretty hot snack). If you’re looking for a corny-cheesy masterpiece that’s quick and easy to make there’s a lot to like with this recipe. Clean-up is minimal and you have great flexibility with ingredients. You can use fresh, frozen or canned corn depending on what you have on hand. No matter what, the taste of sweet corn will be irresistible in combination with melted cheese and spicy green chilies. Prep time: 5 minutes Bake time: 25 to 35 minutes Yield: 8 to 10 servings Ingredients 1 (11 oz) can of corn, drained 1/2 cup mayonnaise 1 (4.5 oz) can chopped green chiles 1 whole chipotle pepper in adobo sauce, seeds removed and chopped 1 teaspoon adobo sauce, from the can of chipotle peppers 1 cup shredded Monterrey jack cheese 2 cups shredded mild Cheddar cheese 1 tablespoon minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground fine black pepper 1 small tomato, chopped 2 green onions, thinly sliced 2 tablespoons fresh cilantro, chopped Directions
ChefSecret: Add your own style and flavor thrills to an already great dip. Add onion powder for more flavor or make it extra cheesy with an addition of bleu, pepper jack or sharp Cheddar cheese. If you want to add some spice, use diced jalapeño peppers, Tabasco sauce or add a dash of cayenne or chili powder. Covid-19 Quip of the Day: “Imagine this, I went to the local Amazon bookstore to improve myself and asked the salesperson, "Where's the self-help section?" she said, “If she told me, it would defeat the whole purpose.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #Snack #CheddarCheese #Corn #ChipsAndDips #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020
0 Comments
The 2020 Holidays Recipe Collection How you doin’? My friend Kathy asked me, "What are the best ways to cook a Standing Rib Roast for Christmas?" First and foremost, find yourself a great local butcher who will help you get the best cut of prime rib and prepare it for cooking. I usually pre-order PRIME as that has the best level of marbelizing. Half of your meal success is in the hands of your butcher and the steer. The second half is all up to you. There is no need to bring the meat up to room temperature first; you're going for a pink center, so it's okay if the outside heats up faster than the inside. Place the meat bone side down in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. If the pan is too small, the meat will steam and not roast. For a boneless roast, it's best to use a roasting rack. If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want the fatty side facing up so the meat will baste itself as it cooks. Don't add water to the pan, and don't cover it! Have your butcher prepare the roast by cutting away the rib bones from the eye of the roast and seasoning the whole roast with a mix of sea or kosher salt, celery seed, sugar, black pepper, onion, garlic and arrowroot. I use Penzeys Prime Rib Rub or you can just use Lawry’s Seasoned Salt and black pepper. Then, have the butcher tie the rib bones back on to the roast. This gets all the seasoning into all the meat and makes it so much easier to carve and look like a pro at the dining room table. Prime Rib Cooking Time and Temperature How long does it take to cook a prime rib? Well, it depends. There are three ways you can roast a prime rib:
The Secret to a Perfect Prime Rib You just spent $100++ on a seven-bone roast… you can afford to invest in an $7 (Amazon or Target) thermometer (you should have one in the kitchen anyway). A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan). Medium Rare = 130-140° F Medium = 145-155° F Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven. Let the roast stand, tented loosely with aluminum foil, for 15 or 20 minutes before carving to let the juices return to the center. With prime rib, it's easy to satisfy everyone's preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least doneness. Serve with pan drippings transformed into a simple Au Jus with some Horseradish Sauce on the side. Beef Au Jus This is the most minimalist method for doing a quick au jus for your prime ribs of beef. You can dress it up a bit with port wine, but that’s optional. Prep time: 5 minutes Cook time: 10 minutes Yield: 8 servings Ingredients 1/2 cup beef fat drippings from a prime rib or other roast beef 3 tablespoons all-purpose flour 4 cups beef broth 1/4 cup port wine (optional) salt and ground black pepper to taste Directions
Horseradish Sauce This sauce is wonderful with Prime Rib or London Broil. It is also very good with Roast Beef. I use it on beef sandwiches like a spread. Prep time: 5 minutes Yield: 8 servings Ingredients 2 tablespoons prepared horseradish 1 tablespoon apple cider vinegar 1 teaspoon dry mustard 3 tablespoons mayonnaise 1/8 teaspoon cayenne pepper 1/4 cup sour cream Directions
ChefSecret: If you are looking to save a few calories to save room for pie you can substitute low fat mayonnaise and sour cream for the full fat versions. For a little extra punch you can grate your own fresh horseradish. Covid-19 Quip of the Day: “I'm not talking to myself... I'm having a parent-teacher conference." ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #Entrees #Beef #PrimeRib #Penzeys #Lawrys #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? There is this great little restaurant on the border of Culver City and Los Angles that makes the best Indonesian food. When I say the best, I mean it’s better tasting food than you can get in Jakarta. Until the pandemic struck, I would try to get to Simpang Asia for lunch at least 2 or 3 times a month. I started at the top of the menu until I had ordered everything they offered at least once. Any of their chicken entrées were great, but Sticky Honey Chicken was about the best. To better understand and appreciate Indonesian here is a little primer… Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands making it the world's largest archipelago. It is very diverse with more than 300 ethnic groups calling Indonesia home. Indonesia has around 5,350 traditional recipes. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesian cuisine varies greatly by region and has many different influences—Sumatran, Middle Eastern and Indian with some hints of Chinese. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, there are even influences from Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. Indonesian cuisine is complex and rich in flavor. They are often described as savory, hot and spicy, sweet, salty, sour and bitter. Most Indonesians favor hot and spicy food, thus sambal—Indonesian hot and spicy chili sauce—is used in many dishes. The five most popular and well-known dishes of Indonesia are Soto, Rendang, Satay, Nasi Goreng and Gado-Gado. My sticky chicken recipe takes the best of what Indonesia has to offer. It is honey sweetened, roasted in the oven covered in a Honey-Soy sauce with ginger and garlic and is ready in 30 minutes! Serve it with steamed rice for the perfect quick and easy meal! Prep time: 5 minutes Marinade time: 4 hours or overnight Cook time: 25 minutes Yield: 4 servings (about 4 wings a person) Ingredients: 1 cup honey 3/4 cup soy sauce (low sodium) 1/4 cup minced garlic 2 tablespoons fresh-graded ginger 1 tablespoon balsamic vinegar 2 tablespoons mirin (Japanese cooking wine) 2 tablespoons Sambal Oelek (garlic-chile mixture) 3 pounds whole chicken wings 2 3-inch cuts of green onion Directions
Covid-19 Quip of the Day: Oops! I just noticed that the buttons on my jeans have started Social Distancing from one another. How about you? ------------------------------------------- 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, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #Chicken #Honey #IndonesianChicken #SimpangAsia #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? I thought I had covered most of the basics about baking muffins in Cooking Lesson #106 and then Joan surprised me with this simple yet delicious basic muffin recipe. Did you know that muffins became most popular in England during the 19th century, when muffin men traversed the town streets at teatime, ringing their bells and yelling, Muffins to eat! Kind of like the Good Humor Man of their time. Do not confuse quick-bread batter muffins (American Muffins) with English Muffins. Samuel Bath Thomas emigrated from Plymouth, England, to New York City in 1875. By 1880, he had opened his own bakery at 163 Ninth Avenue. Using his mother's recipe, he began making 'English' muffins, selling them from the bakery direct to hotels and grocery stores. Thus the brand you see in the store today, Thomas’s. But I digress. What’s the difference between a muffin and a cupcake? American muffins’ outer texture is bit than cupcakes. They are denser and feel more like munching into bread with fillings like nuts or fruits in them. Muffins, in general, are meant to be savory foods in contrast to the sweet taste and softer texture of cupcakes. Freshly baked muffins are coveted for their tops while cupcakes feature that sweet, sugary frosting. The muffin top is the crisp upper part of the muffin, which has developed a "browned crust that's slightly singed around the edges". In 2018, McDonald's restaurant announced they were planning to sell muffin tops as part of its McCafé breakfast menu. Let me refer you to the “Muffin Top” episode on Seinfeld (Air date: May 8, 1997) where Elaine opens a muffin top only bakery… but what to do with all the muffin bottoms? Using Joan’s basic recipe, you can make all kinds of muffins with fruit including blueberries, cherries, peaches and more. You can also add nuts to both the batter and the topping. If you want to have a platter full of warm, delicious muffins in under 30 minutes try this recipe. Prep time: 5 minutes Cook time: 20 to 25 minutes Yield: 10 muffins Ingredients For the muffin batter 1/2 cup granulated sugar 1/2 teaspoon salt 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/3 cup unsalted butter melted 1 large egg, room temperature and beaten 1/2 cup milk warm or room temperature 1/2 teaspoon pure vanilla extract For the Topping 1/3 cup granulated sugar 3/4 teaspoon cinnamon 2-1/2 tablespoons butter melted Directions To make the muffins
ChefSecret: Do not over mix the batter or you will have tough, not tender, muffins. Covid-19 Quip of the Day: “What types of jokes are allowed during quarantine? Inside jokes!” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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. #Baking #Dessert #Breakfast #Muffins #CinnamonSugarMuffins #FrenchBreakfastMuffins #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 The 2020 Holidays Recipe Collection How you doin’? Not all martinis are created equal and not all have to be made from dry gin or vodka and vermouth. Even they get a little time off for the year-end holidays. Nothing beats the flavor combination of sweet and salty, all wrapped up in a beautifully decorated holiday martini glass painted with chocolate and caramel sauces. This beverage is sure to be a favorite at your next holiday party (even if it’s on Zoom), or Secret Santa exchange. As long as you're decorating for the holidays, don't forget to decorate the cocktail glasses! Prep time: 5 to 7 minutes Yields: 1 cocktail Ingredients 1/2 ounce chocolate syrup 1/2 ounce caramel syrup 2 ounces Bailey's caramel liquor, plus a little extra for garnishing 1/4 teaspoon kosher salt 2 ounces salted caramel vodka 1 ounce chocolate vodka 1 ounce dark creme de cocoa 1/2 ounce half and half 1 ounce Torani brand salted caramel syrup 1/2 ounce dark chocolate shavings Directions
ChefSecret: The easiest way to make your own fresh chocolate shavings is to grab a bar of chocolate and a vegetable peeler. It you want long flowing stokes of chocolate keep the chocolate at room temperature. If you want small chocolate curls, freeze the chocolate bar for about an hour and then put your peeler to work. Covid-19 Quip of the Day: “Worry about Covid-19 is like a rocking chair: It gives you something to do but never gets you anywhere. The solution: wear your mask, practice social distancing and wash your hands frequently. I don’t guarantee this will work, but it will take your mind off of the pandemic.” ------------------------------------------- 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. ------------------------------------------- Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. 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 #HappyHour #ChocolateCaramelMartini #Martini #Torani #Baileys #HolidayRecipes #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2020 |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
April 2024
|