How you doin’? I’m not a big take-out order kind of guy. I rather prefer to cook myself. The other day I had a hankering for some restaurant Chinese food. I called up one of the delivery services and they told me it would take an hour. Wait… an hour for some mediocre, semi-cold Chinese food? No way! I can make my own Garlic-Sesame Chicken in about half the time on my trusty Instant Pot. Pressure cooking the chicken with the sauce infuses the chicken with serious flavor. The best part is when I serve it—it’s still hot. The additional benefit is I can serve 4 adults for under 7 dollars. Serve this dish with white rice.

Speaking of rice, have you tried Uncle Ben’s Ready Rice? It comes in a pouch and is already cooked. Just zap it for 90 seconds in the microwave and serve. One pouch easily feeds 2 hungry people and is perfect as a side dish with Garlic-Sesame Chicken. Yum!
 
Prep time:  10 minutes
Cook time:  25 minutes
Additional time:  10 minutes
Yield:  4 servings
 
Ingredients
1/3 cup all-purpose flour
salt and ground black pepper to taste
8 bone-in, skin on chicken thighs
2 tablespoons toasted sesame oil
4 tablespoons minced garlic
2 tablespoons chopped green onion bottoms (save the tops for later use)
1/4 cup Chinese wine (Shaohsing Rice Cooking Wine) or dry sherry
4 tablespoons water
1/4 cup low-sodium soy sauce (I prefer Kikkoman)
3 tablespoons hoisin sauce
1 tablespoon honey
2 tablespoons water
2 tablespoons cornstarch
2 tablespoons chopped green onion tops
2 tablespoon toasted sesame seeds
 
Directions

1. In a plastic bag combine the flour, salt and pepper.
2. Season the chicken thighs with flour mixture by toss them in the bag.  Shake off excess flour and set aside.
3. Turn on the Instant Pot and select SAUTÉ function.
4. Heat the sesame oil in the insert pot until hot.
5. Add 4 chicken thighs and sauté until browned on the first side, 3 to 4 minutes.
6. Add the garlic and green onion bottoms and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes longer. Remove the first 4 thighs and brown both sides of the other 4 thighs.
7. Push CANCEL and using tongs transfer the chicken to a plate.
8. Pour 1/4 cup wine into the pot to deglaze and use a wooden spoon, scrape any browned bits from the bottom.
9. Whisk the water, soy sauce, hoisin sauce and honey together in a bowl until blended.
10. Return chicken to the pot and pour sauce over the top.
11. Close and lock the lid. Select HIGH PRESSURE and set the timer for 10 MINUTES. Allow 6 to 10 minutes for pressure to build.
12. RELEASE PRESSURE by carefully using the quick-release method, after about 5 minutes.
13. Unlock and remove the lid and remove the chicken with tongs or a slotted spoon and set aside.
14. Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on SAUTÉ function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. CANCEL SAUTÉ function.
15. Return chicken to the sauce, sprinkle with green onions tops and sesame seeds and mix.
16. Serve the chicken thighs over steamed or fried rice with a ladle of sauce.

ChefSecrets:  You can easily add a couple of more thighs to accommodate more people, just be sure to only sauté 4 at a time.

Covid-19 Quip of the Day: “I’ve been trying very hard to practice social distancing. The other day I walked down to the park and sat on a park bench and this guy comes right up close and sits down next to me. I move over and he moves over. I moved to another bench and he follows me. This time I looked straight ahead and said, Did you bring the money? He left!"
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Do you have a question or comment?  Do you want to send 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. We added a new search feature to make it easier to navigate through our blogs. 
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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 #InstantPot #ChickenThighs #Garlic #Sesame #UncleBens #ReadyRice #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin? I’m doing great this morning because last night I made Adobo-Fried Chicken for dinner. It has all the flavors of a traditional adobo with the added advantage of it being crispy fried.
 
Traditional Chicken Adobo is a Filipino dish made by braising chicken legs and thighs in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicy, slightly sweet, and spicy—hits all the levels of flavor. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.
 
Pedro de San Buenaventura is credited with the “invention” of Chicken Adobo. The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 in Spain or Portugal.
 
The original dish is slowly braised and simple to make in a Dutch oven, slow cooker or an Instant Pot. The result is wonderfully, full-flavored chicken in a yummy sauce that goes perfectly over rice. 
 
My recipe for Adobo-Fried Chicken is a little bit more complicated than the traditional style. The process covers all the basics—the legs and thighs are simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippine flavor before the magic is added. It is then dunked in buttermilk, breaded and fried.  I used a Dutch oven half filled with oil for frying.
 
To add another layer of flavor you need to make this spectacular dipping sauce. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled.  
 
Prep time:  15 minutes
Braise time:  35 minutes
Rest time:  15 minutes
Fry time:  6 to 8 minutes
Cool time: 10 to 15 minutes
Yield:  6 servings
Allow:  1 hour 30 minutes
 
Ingredients
For the dipping sauce
3 tablespoons fresh lemon juice
3 tablespoons maple syrup
2 tablespoons fish sauce
1 tablespoon soy sauce
2 fresh Thai bird or habanero chiles, thinly sliced
3/4 cup hot water
 
For the braising broth
1-1/2 cups distilled white vinegar (5%)
3 tablespoons finely minced garlic
4 bay leaves
1-1/2 teaspoons black peppercorns
2 teaspoons sugar
1/4 cup soy sauce (low sodium)
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1-1/2 cups water
 
For the chicken
2 pounds chicken pieces with skin— thighs and/or drumsticks, plus wings if desired (do not use breasts—they dry out too much—dark meat is moister and has more flavor)
2 tablespoons kosher salt
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
About 8 to 10 cups peanut oil
 
Directions
To make the dipping sauce

1. Combine all the ingredients with 3/4 cup hot water in a small bowl. Cover and refrigerate until ready to use.

To make the braising broth

1. In a large pot with a tight lid. Combine all the ingredients with 1-1/2 cups water—enough to barely cover chicken (do not add the pieces yet).
2. Cover and bring to a simmer over medium heat. Simmer the liquid for 5 minutes, then turn heat down as low as it will go. This will allow the chicken pieces to steep, not stew in the liquid.

To prepare the chicken

1. Arrange the chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure the liquid does not get hotter than a gentle simmer. This is enough to infuse in the flavor.
2. Turn off heat and allow the chicken to cool in the liquid about 20 minutes.
3. Transfer the chicken to a plate lined with paper towels. Pat dry. Discard braising broth.
4. Pour buttermilk into a large shallow bowl.
5. In a sealable plastic bag, combine the flour with all the spices.
6. Working a few pieces at a time, dip the chicken in the buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal the bag and turn and shake to coat pieces. Remove the pieces from bag, shake off any excess flour and transfer to a large plate.
7. Let stand at room temperature for 15 minutes. Set a timer.

To fry the chicken

1. While you are waiting for your chicken pour the oil into a large, deep pot (fitted with a deep-frying thermometer), until it comes just halfway up the sides. Heat oil to 365°F.
2. Cook the chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350°F and 365°F. The chicken is cooked when internal temperature reaches at least 165⁰F.
3. Using tongs, lift the chicken out of the oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching).
4. Season again with a little salt and transfer to a serving platter. Serve hot, with the dipping sauce.

ChefSecret:  Okay, I realize this recipe is a little more complicated and you will have to scrub up the oil spatter, but your efforts will receive their just rewards—everyone will love your exotic cheffy efforts. I had a couple of pounds of disjointed chicken party wings in the frig.  All I did was reduce the frying time by about 2 minutes.

Covid-19 Quip of the Day: “I don’t know about you, but I’m getting more telemarketing calls at home during the pandemic than ever before. My neighbor told me she just hands the phone over to her 3-year-old granddaughter and tells her to speak to Santa. They don’t seem to call back that often anymore.”
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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.
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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 #FriedChicken #FilipinoAdobo #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Since Covid-19 broke out I’ve been watching a lot of TV—old TV on ME-TV. Series like Perry Mason, The Dick Van Dyke Show, Mission Impossible and even Leave it to Beaver. After watching the “Beave” this morning get into a dispute about what green vegetables he didn’t want to eat it made me think about how many childhood memories we have that relate to food—both positive and negative.
 
My earliest food memory goes back to when I was 9 months old (my brother confirmed it). I was sitting in a highchair with a bowl of mashed bananas and cottage cheese—yuk! My mother was insistent that I eat it and I was equally insistent I wasn’t going to. I threw a handful of the muck at her and she took the whole bowl and emptied on to my head. Yes, I really do remember it. She made me sit in the highchair for what seemed like hours. Do you know I have never eaten bananas or cottage cheese since?
 
There are certain flavors and aromas that are just repugnant to some children. Parents who love Brussels sprouts think their kids ought to love them too without realizing the sensitivity in children’s tastebuds—there is a difference in child and adult taste receptors. Young children have as many as 8,500 taste “buds” in their mouths—tongue, side of mouth and near the throat. Adults have around 1,800 taste receptors left after burning their tongues and biting their cheeks—they simply are damaged and no longer function so intensely.
 
Think about why children don’t like their foods as hot and spicy as their elders. When you hear the comment, “they will learn to like it,” they may grow out of it, but it may take a while. So, there is no reason to have a fight at the dinner table.
 
This situation reminds me of a friend who used to invite me over for dinner. She had two young children—eight and four—who were very picker eaters… one wouldn’t eat anything red and the other wouldn’t eat anything green. There was a dining table insurrection at almost every meal in that house. I hope that now that they’re in their 30’s they’ve gotten past their food foibles. It is true that when children get hungry, they’ll eat, but still, there’s no reason to fight about every meal. Kids really do know what they like and don’t like and since foods are an important part of memories, why not make them all great.
 
My hit parade on positive food memories are my cowboy corndog birthday party and my cupcake birthday party—great food memories, but I still will never get over the cottage cheese and banana incident.

Now I know some adults who still haven’t grown to appreciate Brussels sprouts so here is a quick recipe that even the “Beave” would like. Try it on your friends at your next dinner party. If they balk and tell you they don’t like Brussels sprouts—just ask them to give one a try.
 
Prep time:  5 minutes
Cook time:  microwave 5 minutes / oven 15 minutes
Yield:  4 servings
 
Ingredients
1 pound Brussels sprouts
4 tablespoons melted butter
2 tablespoons chopped cooked bacon
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
 
Directions

1. Preheat an oven to 400⁰ F.
2. Spray the bottom of an oven baking dish with food release.
3. Cut the Brussels sprouts in half and remove the outer leaves.
4. Arrange the Brussels sprouts in the baking dish cut side up.
5. Sprinkle with a little water, dot with the butter and cover with microwavable food film.
6. Microwave on high for 5 minutes.
7. Remove the food film, top the Brussels sprouts with the bacon, balsamic vinegar, honey cheese, salt and pepper and garlic powder.
8. Place the baking dish on the top shelf in the oven until the outer leaves start to char.
9. Serve hot.

ChefSecret:  The double cooking process removes most of the objectionable “cabbagy” smell and flavor out of the Brussels sprouts. The smell comes from sulfur compounds that are released from cabbage during the initial cooking process.
 
Covid-19 Quip of the Day: “Food for thought—Wouldn’t it be a little ironic if Popeye’s Chicken was fried in olive oil?”
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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.
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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.

#SideDish #BrusselsSprouts #LeaveItToBeaver #MissionImpossible #PerryMason #DickVanDyke #METV #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s Friday cocktail time at the Perspectives’ Survival Guide. In Survival Guide #206 I extolled the virtues of a classic Moscow Mule which is one of our favorite bar recipes. Today I want to share a bit of the blarney with you with a fun, fast twist on the classic in this Irish Mule cocktail. 
 
It’s the perfect combination of good Irish Whiskey and Ginger Beer. I’ve served this beverage at the Customs House Restaurants on Saint Patrick’s Day, but this is not a once-a-year libation. You can enjoy this cocktail on any day you’re craving a whiskey cocktail.
 
This recipe uses Irish Whiskey instead of Russian vodka. We love Mule-style cocktails because they are so easy to make and always taste so amazingly refreshing.
 
Ingredients
1-1/2 ounces Irish Whiskey
4 to 5 ounces ginger beer
1 or 2 fresh-cut lime wedges for the juice and garnish
Mint sprig for garnish
 
Directions

1. Pour the Irish Whisky and ginger beer into a copper mug.
2. Add ice cubes.
3. Squeeze a couple of lime wedges and toss them into the mug.

It’s that simple! This makes it one of the easiest cocktail recipes you can make—perfect for a stay-at-home happy hour.

ChefSecret: I used Jameson Irish Whiskey in my cocktail, but you can use any Irish Whiskey you have in your home bar. Because the Irish Whiskey is mixed with Ginger Beer you don't need to use a high-end whiskey. You can use an economy whiskey or what’s ever available.
 
Mule cocktails are traditionally served in a copper cup,but it doesn’t have to be served in copper. The copper cup takes on the temperature of the drink and there’s something about taking a sip of the drink with a cool copper rim… it feels even so good!

Covid-19 Quip of the Day: “I saw a young lady protesting milk in front of a Trader Joe’s the other day. Would someone please explain to these people that you don’t have to kill a cow to get milk.”
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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.
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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 #HappyHour #DublinMule #JamesonWhiskey #IrishWhiskey #MoscowMule #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                   ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? This is a heck of a salad—one of my favorites. The recipe is complex and has several sub-recipes, but I think after a year of cooking my recipes, you’re up to the challenge. Let’s just call this your Bachelor-of-Arts-in-Cooking Degree.
 
What is this salad all about? It consists of baby greens, julienne-cut bell peppers, red onion, cherry tomatoes, sugar snap peas, diced grilled pineapple, candied pecans and marinated jerk chicken slices, all tossed in a mango-balsamic dressing and topped with toasted coconut shards.
 
All of the sub-recipes need to be prepared in advanced.  You can start cooking a couple of days early as all of the sub-recipes will keep that long, if not longer.
 
The recipes include:

• Caribbean Jerked Chicken Salad (master recipe)
• Jerk Chicken Marinade
• Mango Balsamic Dressing
• Grilled Pineapple
• Sugar-Coated Pecans
• Toasted Coconut

 
The techniques are very easy if you have a food processor; if you don’t just schedule a vacation in the Caribbean the next time you can. The most time-consuming part of these recipes is lining up all the ingredients. I recommend you get all of your supplies ready to go.  Okay, Ready, Set, START!
 
Yield:  1 serving
 
Ingredients
2-1/2 cups spring lettuce mix
2 tablespoons red bell pepper, julienne cut
2 tablespoons yellow bell pepper, julienne cut
2 tablespoons green bell pepper, julienne cut
1 tablespoon red onion, strings
3 cherry tomatoes, cut in half
5 sugar snap peas
2 tablespoons grilled pineapple, 3/4-inch dice (see recipe)
4 ounces jerk-marinated chicken breast slices (see recipe)
4 tablespoons mango-balsamic dressing, plus a little more to drizzle (see recipe)
6 sugar coated pecans (see recipe or buy these in your grocery store)
1/2 tablespoon toasted coconut shavings (see recipe)
 
Directions to Assemble the Salad

1. Place the spring mix, bell peppers, onion, tomatoes, sugar snaps, pineapple and dressing into bowl.
2. Toss the greens well to incorporate.
3. Place the greens onto a serving plate.
4. Layer the chicken slices over the greens and drizzle with a little more dressing to coat the chicken.
5. Arrange the sugar-coated pecans around the top of the salad.
6. Sprinkle the toasted coconut over the salad and serve immediately.

 
                                                  Jerk Chicken Marinade
 
Prep time:  15 minutes
Yield:  10 cups
 
Ingredients
1-1/2 tablespoons ground allspice
1/2 teaspoon dried thyme
1/2 tablespoon cayenne pepper
1/2 tablespoon fine grind black pepper
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup kosher salt
3 tablespoons garlic powder
1/2 cup granulated sugar
6 ounces olive oil
6 ounces low sodium soy sauce (I prefer Kikkoman)
8 ounces orange juice
9-1/2 ounces rice wine vinegar
2-1/2 ounces lime juice
3/4 tablespoon grated lime zest
2 tablespoons finely chopped habanero chile, seeded and seamed (read ChefSecret)
2-1/2 cups yellow onion, chopped
1-1/2 tablespoons garlic, chopped
2-1/4 green onion, chopped
 
Directions

1. Place all ingredients into food processor.
2. Blend until pureed and smooth.
3. Store in a covered glass container.
4. Cover, label and refrigerate.

 
Marinating and Grilling the Chicken Breasts
To prepare the jerked chicken breasts, marinate them for 6 to 8 hours before grilling. Then grill each breast until done. The internal temperature should be 165⁰ to 175⁰ F. Cool and slice.

ChefSecret: Habanero chile is hot, Hot, HOT! Make sure to wash your hands after handling them before making the mistake of touching your eyes or your private areas.
 
                                                  Mango Balsamic Dressing
 
Prep time:  5 minutes
Yield:  24 ounces
 
Ingredients
10 ounces frozen mango pieces
2 tablespoons Sambal Oelek chili paste
13 ounces balsamic vinegar (not the expensive stuff)
4 tablespoons Dijon mustard
1 teaspoon kosher salt (or to taste)
1/8 teaspoon freshly ground coarse black pepper
1 cup extra virgin olive oil
 
Directions

1. Place all the ingredients except the oil into the bowl of a food processor and blend until smooth.
2. With food processor still running, slowly pour in the oil until incorporated to form an emulsion.
3. Store the dressing in a covered container.
4. Cover, label, date, and refrigerate.

 
                                                      Grilled Pineapple

Prep time:  10 minutes (if you’re doing the peeling and coring)
Grill time:  2 minutes
Yield:  1 full pineapple
 
Ingredients
1 Pineapple
 
Directions

1. Peel and core pineapple or buy a whole peeled pineapple.
2. Slice the pineapple into 1/4-inch rings.
3. Grill the pineapple rings, turning once, until charred, about 2 minutes.
4. Place on a plate to cool.
5. When cool, dice the pineapple into 1/4-inch pieces.
6. Store in a container.
7. Cover and refrigerate.

 
                                                     Sugar-Coated Pecans

Prep time:  5 minutes
Cook time:  10 minutes
Yield:  6 ounces
 
Ingredients
1-1/2 tablespoons vegetable oil (I prefer peanut oil)
4 ounces roasted pecan halves
1/4 cup granulated sugar
1 tablespoon cold water
1/2 tablespoon granulated sugar
 
Directions

1. In heavy-bottom sauté pan, heat the oil until it shimmers.
2. Add the pecans, stirring to coat in oil.
3. Sprinkle the 1/4 cup sugar and water over the pecans.
4. Stir the pecans until the sugar starts to crystallize, about 4 to 5 minutes.
5. Remove the pecans from heat and transfer them onto a wire rack to cool.
6. Place the sugar-coated pecans into airtight container.
7. Label, date and rotate.

 
                                                       Toasted Coconut
Prep time:  1 minute
Bake time:  5 to 8 minutes
Yield:  5 ounces
 
Ingredients
5 ounces sweetened flaked coconut
 
Directions

1. Preheat an oven to 300º F.
2. Scatter the coconut onto a parchment lined sheet pan.
3. Place pan in preheated oven for 5 to 8 minutes, turning from time to time, until golden brown. Keep an eye on it so it doesn’t burn.
4. Remove from oven and allow to cool completely.
5. Store in an airtight container.
6. Cover, label and, date.

ChefSecret:  Always allow yourself enough time to make sure you have all the steps covered. If you are making this the first time for company, you might want to do a trial run with just your immediate family.

Covid-19 Quip of the Day:  Here’s a back-to-school Quip—Mom asks Johnny, “What did you do at school today?”  Johnny, “We did a guessing game.” Mom, “But I thought you were having a math exam.”  Johnny, “That’s right!”
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Do you have a question or comment?  Do you want to send 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. We added a new search feature to make it easier to navigate through our blogs. 
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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.

#Salads #SideDish #Caribbean #JerkChicken #Chicken #Habanero #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021