How you doin’? I think corn is my favorite spring and summer-time vegetable. It is so versatile allowing you to cook it or use it in so many ways. There’s the seasonally simple way to enjoy it as boiled or grilled corn-on-the-cob, or you can get a little more adventurous with my recipe for Corn Fritters.  The taste and texture of these golden Corn Fritters are simply divine. They are a crispy and yet a little cakey, with pops of whole, crunchy corn kernels. They’re laced with slightly salty Parmesan cheese and chives—a nice savory contrast with the summery sweetness of the corn.
 
Native Americans had been using ground corn (maize) for thousands of years before European explorers arrived in the Americas. Corn-based products, such as corn flatbread, arepa (corn dough baked breads) and traditional corn muffins were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques which require ample supplies of cooking oil as well as equipment in which the oil could be heated to high temperatures.
 
European settlers learned the basic recipes and processes for corn dishes from the Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The Corn Fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep-fried foods, none more famous perhaps than Southern fried chicken.
 
Make a double batch of Corn Fritters if the kids are partaking or you’ve got friends coming over for a cocktail. Mini fritters make a fantastic appetizer. Big fritters will go with anything you serve for your summer BBQ. You can also serve Corn Fritters topped with a fried egg, bacon and real maple syrup for breakfast.
 
To control waste, always try to utilize all your ingredients. You will have some leftover chipotle chiles in adobo sauce. You can either freeze the leftovers for later or put them to work right away. Recipes like Filipino chicken adobo, chipotle beef tacos, and red pork chili will use the remaining chipotle chiles left in the can.
 
Prep time:  30 minutes
Fry time:  4 to 6 minutes per batch
Servings:  2 to 4
 
Ingredients 
For the chipotle aioli
1/2 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotle chiles in adobo sauce)
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
 
For the fritters
3 cups fresh corn kernels, from 3 to 6 ears, divided
1/4 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup finely minced chives, divided
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt (if needed, to taste)
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup, plus 2 teaspoons vegetable oil, divided
 
Directions
To make the aioli

1. In a small bowl, combine all the ingredients and stir together well.
2. Cover the bowl with plastic wrap and refrigerate until ready to use it.

To make the fritters

1. Process 1-1/2 cups of the corn kernels in a food processor until they are coarsely puréed, about 15 to 20 seconds, scraping down the sides of the bowl halfway through processing; set aside.
2. In a 12-inch nonstick skillet, heat 1 teaspoon of the vegetable oil over medium-high heat until shimmering.
3. Toast the remaining 1-1/2 cups of whole corn kernels with the salt and cook, stirring frequently, until lightly golden, 3 to 4 minutes. Transfer to a medium bowl.
4. Return the skillet to medium heat, add another teaspoon of oil and the corn purée, and cook, stirring frequently with a heatproof spatula, until the purée is the consistency of thick oatmeal (it will cling to the spatula rather than dripping off), about 5 minutes.
5. Transfer the corn purée to the bowl of kernels and stir to combine.
6. Rinse the skillet and dry with paper towels.
7. Add the flour, 3 tablespoons of the chives, the Parmesan, cornstarch, cayenne, and a pinch each of salt and pepper into the corn mixture until well combined.
8. Gently stir in the egg until incorporated.
9. Line a rimmed baking sheet with paper towels.
10. In the clean skillet, heat the remaining 1/2 cup of vegetable oil over medium heat until shimmering.
11. Drop six 2-tablespoon portions of the batter into the skillet. Press with a spatula to flatten into 2-1/2-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side.
12. Transfer fritters to the prepared baking sheet. Repeat with the remaining batter.
13. Serve the corn fritters with the aioli and the remaining chives.

ChefSecret:  If you live in an area where fresh corn is grown, go out to the field and do a farmer’s harvest fresh off the stalk. That will be the best tasting corn you will ever enjoy.

Quip of the Day:  I haven't gotten anything done today. I've been in the Produce Department trying to open this stupid plastic bag.
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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.
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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. 

#SideDish #Appetizers #SweetCorn #FreshCorn #Chipotle #Aioli #ChipotleAioli #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                         
                                             ©Perspectives/The Consulting Group, LLC, 2022

​How you doin’? Do you love those sticky spare ribs you get in a Chinese restaurant? Well, you can make them at home. Chinese spare ribs are another one of the Chinese restaurant take-out favorites. Armed with a couple of ingredients from the Asian section of your local grocery store you won’t have to go to the restaurant for these high-priced choices anymore.
 
While Chinese spare ribs are a classic dish we all love to eat, few people attempt to cook at home. It can seem a bit intimidating for those without experience cooking Asian foods. But don’t let this intimidate you. The good news is besides using a few, maybe unfamiliar ingredients, Chinese spare ribs are just barbecued ribs—with a different taste profile. They’re as easy-to-make at home as any other barbecued rib dishes. This straightforward recipe shows you how to make Chinese spare ribs and give you the confidence you need to try out this delicious dish at home without fear of failure.
 
For those wondering why they’re called “Wan-Q Chinese Sticky Spare Ribs,” it was my family’s go-to Chinese restaurant. Read a little history of Wan-Q here.
 
Prep time:  5 minutes
Cool time:  30 minutes
Marinate time: 1 hour minimum
Cook time:  60 minutes
Yield:  4 servings
 
Ingredients
2 tablespoons hoisin sauce
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese Shaoxing rice wine, mirin or dry sherry
1 teaspoon five-spice powder
1 tablespoon rice vinegar
2 tablespoons chopped garlic
1 tablespoon chili-garlic sauce
2 tablespoon light brown sugar
3 tablespoons honey
3 tablespoons ketchup
2 pounds pork spare ribs, ribs disjointed and separated
 
Directions

1. In a medium sized saucepan combine hoisin sauce, sesame oil, soy sauce, rice wine or mirin, five-spice powder, chopped garlic, chili-garlic sauce, brown sugar, honey, and ketchup.
2. Bring the sauce to a simmer, stirring until the sauce is fully blended.
3. Let the flavors marry; cool for 30 minutes.
4. Pour the marinade over ribs and marinate for at least 1 hour. These taste better if you can allow them to marinate longer or even overnight.
5. Arrange the ribs on a foiled-lined sheet pan.
6. Bake the ribs in a pre-heated oven at 375⁰ F for about 40 to 50 minutes.
7. You can then finish the ribs on a grill for 5 minutes to further caramelize the sauce and get that smoky fire pit flavor.

 
ChefSecret:  Perfect results depends on using the correct and best ingredients you can find. Let’s take a closer look at some of the more unfamiliar ingredients in this recipe to help you understand what they are and where you can buy them.

• Hoisin Sauce is an Asian condiment that is popular for marinating meat in pork and duck dishes. It contains mostly fermented soybean paste seasoned with chili peppers, garlic, honey, sesame oil, and five-spice powder. You can find hoisin sauce at most grocery stores in the Asian or imported section.

 

• Toasted Sesame Oil comes from sesame seeds and has a distinctively nutty taste. There are several different types of sesame oil available, so make sure that you use toasted sesame oil for this recipe. Toasted sesame oil is for flavor, not frying. Toasted sesame oil is widely available.

 

• Mirin is a sweet rice wine from Japan used mainly for cooking. In this recipe, mirin can be used in place of Chinese Shaoxing rice wine that can be very difficult to find. If you can’t find either one, use a dry sherry instead.

 

• Five-Spice Powder is a blend of spices Chinese cooks often use as a dry rub. The name comes from the five different tastes in Chinese philosophy. These are sweet, sour, salty, bitter, and pungent, often referred to with the Japanese term “umami.” There are many different five-spice powder blends—but most include star anise, cinnamon, cloves, Sichuan peppercorns and fennel seeds.

 

• Chinese Spare Ribs cut in this recipe is critical. Traditional spare ribs come from the lowest part of the ribcage near the belly. This cut has a much higher ratio of fat-to-meat than other ribs and guarantees juicy meat and a luscious mouthfeel. St. Louis cut ribs come from the same area of the ribcage as spares but trimmed square. Remember to cut the rack of ribs into individual pieces before marinating to get the most flavorful results.

Oh, here’s another secret—you might call it a two-for… you can use the same marinade and sauce for making Sticky Wings—marinate the raw wings for at least an hour and then oven bake them at 400⁰ F for just 30 minutes.

Quip of the Day: “Think about this, won’t you? Instead of buying fireworks or an extra six-pack of Bud this 4th of July, buy two (2) cans of pet food for a shelter animal. Don’t make noise; make a difference. You’ll feel better for it!”
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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. We have 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, 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. 
​
#Entrees #Pork #SpareRibs #ChineseStickyRibs #Wan-Q #Hoisin #Shaoxing #Mirin #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                  ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? A lot of people think sipping whiskey is more of a fall or winter “sport.” But that’s not true. There are lot of complicated cocktails made with good old American whiskey that make great Happy Hour drinks.
 
Here is the simplest of whiskey cocktails that have all the character and flavor of your favorite American whiskey but lightened by bubbles and citrus for the perfect late morning/early afternoon sippin’ cocktail.
 
American whiskey or bourbon has regained its position as most popular spirit in the U.S.  Buoyed by the popularity of cocktails and craft distillers, corn-based whiskey overtook vodka a couple of years ago as the top-selling spirit category by dollar volume, a trend that seems poised to continue.
 
Because bourbon is a truly American drink, the Fourth of July is an appropriate time to delve into its history -- and savor a glass or two. Bourbon owes much of its commercial appeal to the connection it offers drinkers to the American past.
 
Scottish-Irish immigrants started coming to the U.S. in large numbers in the early 18th century. They brought with them their accent, their music, their language and their methods of distilling grain. In the old country, they applied these techniques to barley, but in America corn was far more plentiful.
 
The word “bourbon” didn't emerge until the 1860s. It derives from the French House of Bourbon, but the origin of its application to American corn whiskey remains under dispute. Some claim it refers to Bourbon County in Kentucky, others say that it comes from Bourbon Street in New Orleans, whose residents consumed most of the product. Some theorize that savvy merchants may have come up with the name to appeal to New Orleans residents of French descent.
 
Bourbon hit its stride in the decades after the Civil War, when rapidly developing transportation and communications networks started to weave the U.S. into a single market. Brands such as Old Forrester, Early Times and Jack Daniels date to the late 1800s. Old Forrester was also the first U.S. whiskey to be sold in sealed bottles. Previously, the spirit was transported in barrels to a merchant whose customers carried their purchases away in their own reusable containers, a practice that continued into the early 20th century. To the side are two ceramic jugs from George Dickel; note the corncob stoppers.
 
Today we see new signs of Whiskey innovation with several artisanal Whiskey producers who bring their talent and taste to the market continuing the “spirit” of America.
 
Ingredients 
2-1/2 ounces of your favorite American Whiskey or Bourbon
4-5 ounces of soda water
Lemon peel
 
Directions

1. Combine the whiskey and soda over ice in a Collins glass.
2. Express the lemon peel and drop into the glass.

ChefSecret:  Did you know the American Whiskey is a good investment? American Whiskey is an asset with a huge global demand, but with very limited supply. So just like any other collectible, when something is in limited supply, the price increases along with the rising demand. Whiskey was named as the best performing collectible of the past 10 years with 586% rise in value.

Quip of the Day: Sometimes the Universe puts you in the same situation again to see if you’re still the same old dumbass you were when you were younger.
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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 .
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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 #Whiskey #LemonPeel #WhiskeySoda #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                             ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I love summer fresh fruit cobblers! Peach cobbler is a natural. It’s a Southern classic and peaches are in season right now. Of course, cobblers are a free-form sort of dessert, as different as the home the kitchens that create them. They can be topped with lattice pie crusts or sweet, crunchy crumble or even buttery biscuit islands.
 
After doing our Southern cooking research we developed a recipe with a fun twist that’s topped with buttermilk cornmeal biscuits. They’re mixed up in a bowl, and then dropped into a cast-iron pan on top of the peaches. It is even simpler than pie—only two dishes to wash, no kneading or folding and the biscuits bake up super fluffy and flavorful from the buttermilk’s tang to the nutty butter and, of course, the corn.
 
The textures and savory layers are wonderful with the spicy-sweet filling—think warm summer peaches, sweet cream butter, brown sugar, cinnamon, nutmeg, and cardamom--yummmmm.
 
Make this homey dish for best friends and family and serve it warm from the cast iron with giant scoops of vanilla ice cream. It’ll be the perfect end to your July 4th celebration.
 
Prep time:  20 minutes
Bake time:  30 to 40 minutes
Cool time:  10 to 15 minutes
Yield:  6 to 8 servings
 
Ingredients
 For the fruit filling
2 pounds fresh or frozen sliced, peeled peaches
3/4 cup unsalted butter, divided
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
3/4 teaspoon kosher salt, divided
1 tablespoon cold water
1 tablespoon cornstarch
 
For the biscuit batter topping
1 cup all-purpose flour
1/2 cup fine cornmeal
1-1/2 teaspoons baking powder
2 tablespoons granulated sugar
1 cup buttermilk
 
2 pints vanilla ice cream, for serving
 
Directions

1. Preheat the oven to 400° F.

To prepare the fruit filling

1. In a large cast-iron (or other oven-safe) skillet over medium-low heat, add the peaches, tossing gently until they begin to release their juices, 5 to 6 minutes.
2. Dice 1/4 cup unsalted butter and scatter over the peaches. Cook, stirring continuously, until the butter has melted, 2 to 3 minutes.
3. Stir in the light brown sugar, vanilla extract, cinnamon, nutmeg, cardamom, and 1/4 teaspoon kosher salt and continue cooking until the sugar has dissolved; 2 to 3 minutes more.
4. In a small bowl, whisk together the water and cornstarch to create a slurry, then stir it into the peach mixture.
5. Remove the skillet from the heat.

To make the biscuit batter topping

1. Melt the remaining 1/2 cup unsalted butter.
2. In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, granulated sugar and remaining 1/2 teaspoon kosher salt.
3. Whisk in the buttermilk and melted butter until combined.
4. Using a large spoon, plop the dollops of batter over the top of the peach filling.
5. Place the skillet on a rimmed, foil-lined baking sheet and transfer to the oven.
6. Bake for 30 to 40 minutes, or until the biscuit tops are golden brown and the filling is bubbling.
7. Transfer the cobbler to a wire rack and let cool for 10 minutes.
8. Serve with vanilla or peach ice cream.

 
ChefSecret:  This recipe also works well with other stone fruit such as nectarines and apricots.
 
Quip of the Day:  Why waste your money looking up your family tree? Just go into politics and your opponent will do it for you.
 
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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.
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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. 

#Baking #Dessert #Peaches #PeachCobbler #SummerDesserts #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’?  Here’s a healthy recipe from The Peanut Institute. Yes, there is a Peanut Institute, and they even have their own marching band—only kidding.
 
The Peanut Institute always brings new recipes to the table, and this is one that caught my attention using peanut flour. In work that Perspectives completed at Yale University several years ago for The National Peanut Board, we discovered that peanut flour is a good one-to-one replacement for all-purpose flour in many applications—here is one.
 
This nutty oven-baked peanut chicken is crunchy and crispy with a light golden crust that belies the fact that it is not deep fried. In fact, this far healthier oven “fried” chicken is quite low in fat—but is chockfull of wonderful nutty fried chicken flavor.
 
Peanut flour is available in several retail grocery chains (Walmart, Albertson’s and Sprouts) and Amazon as well. Peanut flour is also available for purchase online at The American Peanut Shellers Association.
 
Prep time:  20 minutes
Bake time:  30 to 35 minutes
Yield:  4 to 6 servings
 
Ingredients
Non-stick cooking spray (I prefer Pam Original)
1/3 cup light peanut flour (28%)
 1 large egg
 1 large egg white
 1/3 cup low fat buttermilk
 1-1/4 cups corn flake crumbs
 1 teaspoon garlic powder
 1 teaspoon ground cumin
 1/2 teaspoon dried thyme
 3/4 teaspoon salt
 1/8 teaspoon cayenne pepper
 2 pounds bone-in skinless chicken breast halves, trimmed and halved crosswise
 1-1/2 pounds bone-in skinless chicken thighs, trimmed
 
Directions

1. Preheat an oven to 375°F.
2. Cover a large, rimmed sheet pan with aluminum foil sprayed with cooking spray.
3. Place the peanut flour in a bowl.
4. Whisk the egg, egg white and buttermilk in a separate bowl.
5. Combine the corn flake crumbs, garlic powder, cumin, thyme, salt and cayenne together in a third bowl.
6. Working with one piece of chicken at a time, dredge it first in the peanut flour, turning to coat and shake off the excess.
7. Next, dunk it in the egg mixture, again turning to thoroughly coat it and shake off any excess.
8. Finally, add the chicken to the corn flake crumb mixture, turn to coat, shake off the excess and set it on the prepared baking sheet. Repeat with remaining chicken pieces.
9. Spray a light coating of cooking spray on the top of the chicken and place in the preheated oven.
10. Bake until a thermometer inserted into the thickest part of the chicken registers 170°F, about 33-35 minutes.

Nutrition Information: Calories: 362, Protein: 46g, Carbohydrates: 18g, Fiber: 1g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 187mg, Sodium: 556mg

ChefSecret:  This procedure works well with fish and chips and breaded pork chops, too.

Quip of the Day: In life it is important to know when to stop arguing with people and simply let them be wrong.
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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.
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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.

#Entrees #Chicken #Peanuts #PeanutFlour #PeanutInstitute #NationalPeanutBoard #NPB #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2022