How you doin’? Last week Joan came into my office and told me that she wanted to see more side dish recipes that are less calorie-laden—she said, no cheese, little butter and lay off the potatoes and pasta. I thought for a while and told her to get a steamer. You don’t need recipes for steaming. I guess that wasn’t good enough as she stuck to her guns.
 
So, after I picked myself off the floor, I went into our restaurant archives… the new side recipes you are going to see are from any one of my restaurants or even back to my days at the Cordon Bleu. Today's recipe comes from my Customs House restaurants.
 
Eating mushrooms, dates back to ancient times. Edible mushroom species have been found in 13,000-year-old archaeological sites in Chile. Ötzi, the mummy of a man who lived in Europe between 3400 and 3100 BC, was found with two types of mushrooms. Back then picking mushrooms was like playing Russian Roulette today. You see, not all mushrooms are edible. The world's most poisonous mushroom, Amanita phalloides, commonly known as the Death Cap Mushroom, is responsible for 90% of the world's mushroom-related fatalities. So, don’t go picking those pesky little mushrooms growing in your back yard… you never know.
 
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
 
Ingredients
1 pound white mushrooms, 1/4-inch sliced
1 ounce unsalted butter
1/2 tablespoon minced garlic
3 tablespoons dry sherry
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground coarse black pepper
Parsley, chopped (for garnish)
 
Directions

1. Using a clean dish towel or mushroom brush wipe any visible soil off the mushrooms.
2. Cut the stems from mushrooms.
3. Heat the butter in a sauté pan.
4. Sauté the mushrooms and garlic until just tender.
5. Add the sherry and continue to sauté gently.  DO NOT OVERCOOK.
6. Add the salt and pepper and reduce the liquid by half.
7. Remove from heat, garnish with parsley and serve.

ChefSecret:  You can make this same recipe with brown, portobella or wild mushrooms. These sautéed ‘Shrooms are great in omelets, on burgers and atop grilled steaks.

Covid-19 Quip of the Day: “One can get a bit paranoid during these COVID-19 times. I was recently asked what I did last weekend? I squinted and replied, Nothing… what did you hear?”
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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 #Shrooms #SauteedMushrooms #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I’m doing just great when I get the opportunity to mix and match different ingredients, especially when they are both ancient ingredients. That’s the case in this recipe using Chocolate and Balsamic Vinegar.
 
The original Aceto Balsamico Tradizionale is made from cooked white Trebbiano grape juice and is not a vinegar in the usual sense. It has been made in Modena and Reggio Emilia since the Middle Ages (as early as 1046). Balsamic vinegar is highly praised and most often used by chefs and food lovers in cooking or straight over the plate.
 
I most often use Balsamic vinegar for salad dressings and meat marinades together with a little olive oil. For Valentine’s Day I “dreamed” up a wonderful dressing using two of these ancient ingredients. I found the two flavors to be complimentary resulting in one of the most delicious dressings ever tasted for a Caprese Salad. You can put the whole thing together in less than 30 minutes and the results will be winning you praise for many Valentine’s Days to come. 
 
Prep Time: 15 minutes
Cooling Time: 15 minutes
Yield: 2 servings
 
Ingredients:
For the Balsamic Reduction

1 cup balsamic vinegar
 
For the Chocolate Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup chocolate pastilles or pieces (64% to 70%)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (about 5 turns on a grinder)
1 tablespoon extra-fine granulated sugar
1/3 cup balsamic reduction
 
For the Caprese Salad:
6 slices large beefsteak tomato, thinly sliced
6 slices fresh mozzarella
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon sea or kosher salt
6 fresh basil leaves
2 tablespoons chocolate vinaigrette
 
Directions:
For the Balsamic Reduction

1. Place the balsamic vinegar in a small saucepan and bring to a boil.
2. Reduce heat to medium-low and simmer until reduced by about two-thirds.
3. Set aside and let cool to room temperature. Once cooled, the reduction should be a light syrup consistency.

To make the Vinaigrette

1. Place the olive oil in a glass bowl and heat in a microwave for 45-60 seconds.
2. Add the chocolate to the olive oil and whisk together until they form a nice smooth emulsion.  Set aside and cool to room temperature.
3. In a small bowl, combine the salt, pepper, sugar and balsamic vinegar reduction.  Whisk until the sugar is dissolved.
4. While whisking, slowly drizzle the cooled oil and chocolate mixture into the vinegar reduction.
5. Hold at room temperature and set aside.

Assembling the Salad

1. Starting with tomato, alternate slices of tomato, basil leaves and mozzarella on a dinner plate. Three slices of each for each serving.
2. Season with the salt and pepper.
3. Drizzle one tablespoon of the vinaigrette over and around the tomatoes and mozzarella on each plate—more if you dare.

ChefSecret:  An easy way to see if your vinegar has reduced enough is to dip the back of a metal spoon into the vinegar and let it cool for a minute.  Then run your finger along the back of the spoon to check its consistency. If the swipe mark holds without running at all then your vinegar is ready. The French say that your sauce has reached the nappé stage.

Covid-19 Quip of the Day: “It’s the first of the month and I thought I was feeling a little sluggish and decided to go to the doctor for a check-up. As he was giving me my physical the doctor said, “Don’t eat anything, fatty.” I said, “Like bacon and burgers?” He said, No FATTY, don’t eat anything! Some people are just cruel!”

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.

#Salad #Caprese #Balsamic #ValentinesDay #Vinaigrette #Chocolate #ChocolateBalsamicVinaigrette #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I love tamales! There are tamale-like dishes in countries all around the world, not just Mexico and Central and South America. What is always interesting are the different wrappers and fillings that are used from country to country—corn, potato, rice for filling and corn husks, banana and tea leaves for wrappers.
 
I attempted to make tamales on several occasions. It can be an all-day affair—one that I don’t engage in anymore. Once you get started you have to make at least a hundred of them to make it worthwhile.  But everyone in our test kitchen knows to bring in some of “mama’s” homemade tamales at Christmas time—that’s the price for a year-end bonus.

Last year, I discovered a novel way to make a limited number of not-so-traditional tamales at home anytime you want them—they are Mini-Tamale Pie Muffins. Inside each crispy cornmeal muffin is a chili of seasoned ground beef and corn and bean salsa.
 
My mini-tamale muffins are made with lean ground beef, corn and bean salsa and plenty of seasoning—you’ll think you’re on a Mexican beach vacation. These mini-muffins have all the tasty goodness of “real” Mexican food, but because the recipe is made from scratch, you won't have all of the added lard you might find in many traditional tamales, yet there is a flavor-thrill in every bite and they’re so much fun to eat.
 
Planning a party? If you have a large group of people to feed, you can't go wrong with this easy tamale muffin recipe. Plan on about two tamale muffins per person with side of roasted corn and salsa. Your guests are sure to love the loaded mini muffins and they might just come back for seconds.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  5 minutes
Yield:  4 servings
 
Ingredients
For the filling
8 foil muffin cup liners
Food release spray (Pam works well)
2 teaspoons olive oil
8 ounces ground beef (80/20)
2 to 3 teaspoons Ed’s Taco Seasoning (see recipe below)
3/4 cup tomato-chili salsa
1/4 cup corn (frozen or fresh)
2 tablespoons water
 
For the topping
1/2 cup cornmeal
1/4 cup all purpose-flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted
3/4 cup grated pepper jack cheese
 
Directions

1. Preheat oven to 375°F.
2. Set an oven rack in the middle of the oven.
3. Line 8 standard muffin cups with muffin cup liners.
4. Spray the liners with food release.

To make the filling

1. In a medium skillet heat olive oil over medium-high heat. Cook ground beef in the hot oil, stirring frequently, until no longer pink.
2. Stir in the taco seasoning, salsa, corn, and water.
3. Bring to a simmer and cook until slightly thickened. Evenly divide between prepared muffin cups.

To make the topping

1. In a medium bowl whisk together cornmeal, flour, sugar, mustard powder, baking powder and kosher salt.
2. Whisk in the egg, milk and butter.
3. Top the filling in the muffin cups with the batter and cheese.
4. Bake for 20 minutes or until set.
5. Let stand for 5 minutes before serving.

 
                                                        Ed’s Taco Seasoning
Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions

1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.

ChefSecret:  In a pinch, use Jiffy Corn Muffin Mix, add 2 tablespoons of extra butter and 3/4 cup of grated Pepper Jack Cheese.

Covid-19 Quip of the Day: “It may take a village to raise a child, but I swear it’s going to take a whole vineyard to home school one.”
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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 #Side #Snack #CornMuffin #TamalePie #MiniMuffin #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

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

1. Preheat an oven to 350 degrees.
2. Coat a baking dish with cooking spray.
3. In a medium sized bowl combine the corn, mayonnaise, green chiles, chipotle pepper, adobo sauce, cheeses, garlic powder and pepper and mix well.
4. Pour into the prepared baking dish and spread evenly with a spatula.
5. Bake for 25 to 35 minutes in the preheated oven until hot and bubbly. It's up to you how crispy you want your cheese layer to be; some choose to take it out as soon as the cheese is melted, while others will bake this tasty dip to the point of cheesy, crispy perfection.
6. Top with chopped green onions, tomatoes, and cilantro. Serve with fresh-fried tortilla chips.

 
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.”
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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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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

How you doin’? I love meatballs… do you? Italian, Swedish, Sweet & Sour, Turkish, Spanish and this all-American meatball. This meatball appetizer is a company favorite at my house. It’s meaty, cheesy, spicy and delicious! What else do you have to know?
 
Meat without bones can be traced to its Italian heritage back to ancient Roman times. Apicius, a collection of recipes thought to have been compiled in the 4th or 5th century, includes several varieties of meatballs made of everything from cuttlefish to chicken. As with many ancient texts, scholars have been unable to definitively identify its origins or author; many believe the recipes seem to have been written by different authors over several decades. So, the true origin of the meatball remains unknown.
 
One possible reason for the meatball’s ubiquity: It’s an exceptionally accessible dish, simple and affordable. Meatballs can be made with nearly any kind of meat, and since the meat is ground and mixed with herbs and other flavors, cheap cuts of meat can be transformed into something delicious. Meatball recipes are also perfect for the frugal chef, stretching a relatively small amount of meat into a substantial meal by mixing it with bread, egg, or mashed vegetables.
 
It was exactly this flexibility and affordability that made meatballs so popular and appealing to Italian-American immigrants in the late 19th and early 20th centuries. Most of the Italian immigrants who landed in the northeast US came from the impoverished southern regions of their home country (Sicily, Calabria, Campania, Abruzzi, Molise). With very little money, it’s only natural that they turned to their most affordable recipes, so the southern Italian meatball became a staple.
 
Prep time:  20 minutes
Cook time:  20 minutes
Yield:  8 to 10 servings
 
Ingredients
1 pound bulk mild pork sausage
1 pound package bulk hot pork sausage
1/2 pound shredded sharp Cheddar cheese
2 cups biscuit baking mix (such as Bisquick)
 
Directions

1. Preheat an oven to 400⁰F.
2. Line a baking sheet with aluminum foil or parchment paper.
3. Mix the mild sausage and hot sausage in a large bowl until evenly blended. Do not overwork.
4. Stir the Cheddar cheese into the sausage mixture.
5. Mix biscuit baking mix in about 1/2 cup at a time until baking mix is moist.
6. Roll meat mixture into 1-1/4- to 1-1/2-inch balls.
7. Arrange meatballs on prepared baking sheet.
8. Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned (165⁰F internal temperature), about 20 minutes.

ChefSecret:  I like to stuff each meatball with about 1/2 ounce of pepper-jack cheese for a little extra zip.

Covid-19 Quip of the Day:  Why didn’t the sick guy get the joke? It flu over his head. Oh, I’m so ashamed.
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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.
-------------------------------------------
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.

#Appetizer #HolidayRecipes #Meatballs #Snacks #Holidays2020 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2020