How you doin’? Before we share today’s blog recipe (scroll down) with you there are a few things Joan and I would like to say, starting with Happy New Year!
 
As you can see in the headline, this is #400 in our Survival Guide blogs. We started these shortly after the outbreak of Covid-19 and the following “14-day lockdown.” Joan and I were getting phone calls and emails from family, friends and clients for recipes and cooking tips. Preparing 3 meals a day for a family was stretching their cooking talent resources. We it would be simple to provide recipes for a 2-week stint; yet here we are at #400.
 
In research conducted when Joan and I were the co-hosts of The Food Show on ABC, we found that the majority of meal-makers had a repertoire of only 5 entrees that they regularly cooked and at least one of those were repurposed restaurant leftovers. Our intention was to provide information on, healthful recipes that were easy and quick to prepare and would have good acceptance to the family.
 
I must admit I fell in love with three inexpensive, time saving cooking appliances—Instant Pot pressure cookers, sous vide wand and indoor grills. You will see that many recipes are made quick and easy using an Instant Pot.
 
Our recipes are test kitchen tested before publishing and are simplified wherever possible. Shortly after we started the blogs, we added information on the source, origins and history of the various recipes along with a Quip of the Day. I only elaborate to the extent that readers who were not in at the very beginning may not know how this all started.  All in all we have published over 500 recipes (some blogs have multiple recipes) and have enough copy to write a new cookbook for the next pandemic.
 
You might ask what has happened to Perspectives over the last 22 months? Our lease expired at our building that we have been in for the last 34 years and we chose not to renew it. We have moved to smaller offices and test kitchens. We have been working with our restaurant clients to help them navigate the world of home delivery and manage their staffs to to insure they can keep as many co-workers as possible. Our CPG clients have contracted with Perspectives to develop new products that meet today’s ever-changing consumer demands. Many of which include, Non-GMO, Organic, Vegan, Familiar Ingredients, No Artificial Colors, Flavor or Preservatives. Our test kitchen and food labs have been able to fulfill our clients’ needs.
 
Here in California, and Los Angeles in particular, Covid has decimated our restaurants, hotels, resorts, theme park, cruise ships and airline clients and we continue to work with all sectors to improve their business propositions. The pandemic has forever changed the foods we buy, eat and the delivery systems that get them to us and will continue to be a part of our lives long after Covid-19 is just a fading memory.
 
As we celebrate the new year, Joan and I, along with the Perspectives team, thank you for being a part of our blog family and we wish you the very best for a Joyous New Year. May 2022 be the best year ever! God bless!

                                      Cooking Lesson #400: Snappy Apple Snacks
                                                        ​                                                              Joan’s Healthy Recipes
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How you doin’? Let me explain the category caption. My partner, Joan, told me I had to add at least one healthy recipe per week as people are more conscientious of eating healthfully the first few weeks of the new year. Actually, that’s not a bad idea. So, when you see a recipe caption, Joan’s Healthy Recipes, give the credit or blame to Joan.
 
At Lawry’s Foods Sy (the food scientist) and I developed a snacking food that was crispy, a little sweet and full of cinnamon flavor. We had seen similar apple chips on a recent trip to Europe. Apple chips are a perfect substitute for popcorn, cashews and, unlike regular fried chips, you won’t feel gross after finishing the whole bag. While apple crisps, apple pies, and apple pie milkshakes are all great fall treats, this apple chips recipe does not contain butter or an abundance of sugar. It’s mostly naturally sweet from the apples… and it’s vegan!
 
Prep time:  15 minutes
Bake time:  3 hours
Yield:  4 servings
 
Ingredients 
2 tart apples
1/2 teaspoon ground cinnamon
1-1/2 teaspoon sugar (or less as desired)
 
Directions

1. Preheat an oven to 220°F.
2. Wash and thinly slice the apples.
3. Spread out the apple slices flat on a foil-lined baking sheet, being careful not to overlap them. Sprinkle with cinnamon and sugar.
4. Bake for 1 hour.
5. Flip the pieces over, bake for 1 more hour.
6. Shut the oven off and let the apple slices cool in the oven for 1 hour.

ChefSecret:  Store in an airtight container for up to 2 weeks.

Quip of the Day:  “Never sing in the shower! Singing leads to dancing, dancing leads to slipping, and slipping leads to paramedics seeing you naked. So remember, don’t sing in the shower!”
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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. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Snacks #Apples #Lawrys #Resolutions #NYResolutions #HealthyEating #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Ahhh, Quiche Lorraine—This specialty comes from the Lorraine region of France, a part of the world that claims some of my favorite culinary specialties.
 
Alsace and Lorraine hug the border between France and Germany, so that makes Alsace and Lorraine both French and German, and also their own unique places within both countries. I will save the most famous Alsatian tarte—Tarte Flambée—for a separate article, the most ubiquitous dish from Lorraine is Quiche. And the specialty quiche from Lorraine features gruyere cheese, sautéed onion, fatty bacon (French lardons) and nutmeg as its primary flavors.
 
The history of quiche, a dish we think of as quintessentially French, is actually a liminal one, in that the dish is of German origin. The word 'quiche' comes from the German word kuchen, meaning cake. Thus quiche is a savory cake, and Lorraine is a rather new name for a region that, under Germanic rule, was called the Kingdom of Lothringen. There are 13th century recipes for egg and cream baked in a dough crust in Italy, so it is difficult to say exactly where such a simple and pervasive approach to baking first began. In the 14th century English recipe collection, The Forme of Cury, there is a recipe like this with the unappetizing name 'Crustardes of flesh'.
 
The oldest recipes for quiche Lorraine were simply an open-faced pie (that is, crust on the bottom and sides only), filled with a mixture of egg and cream and chopped bacon. The dough was simply bread dough, but in the 20th century this evolved into the more sophisticated puff pastry crust.
 
Let me make this crystal clear, a proper quiche should be rich, custardy and luxurious, not some baked omelet in a pie shell. Making a quiche is surprisingly easy with bacon, leeks, and Gruyere cheese. Here are some tips on making that perfect quiche every single time.

• If  adding onions, leeks or other chopped vegetables, quickly sauté them first.
• Prepare a deep-dish pie pan (or loose-bottom tart pan) with pie dough for a single crust. The crust will have to be blind baked before pouring in the filling.
• To blind bake the crust, line your crust with aluminum foil or parchment paper, shaping it so it fits the crust, all the way to the edges. To weigh down the foil, fill the foil with dried beans or pie weights, spreading them across the bottom and partly up the sides of the crust. The weight helps hold the crust's shape.
• Bake the crust in a preheated 425⁰ F oven for 7 to 10 minutes. Carefully remove the foil and the weights.
• Return the crust to the oven for another 5 minutes.
• Lower the temperature to 325⁰ F.
• When making the custard filling use three whole eggs plus two extra egg yolks.
• Whisk together the eggs with cream and milk until well mixed.
• Layer the particulate into the crust by laying down two-thirds of the sautéed veggies and two-thirds of the cheese. Carefully spoon in the creamy egg mixture. Top with the remainder of your fillings.
• Place the pie crust on a sheet pan and place in a 325⁰ F oven until the egg mixture sets, about 40 minutes. You want it to just set, but still a little jiggly.
• Let your quiche cool before slicing and serving.

 
Here is the perfect Quiche Lorraine recipe for breakfast, brunch, lunch, dinner or just an indulgent snack! Bacon, Gruyere  cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless custardy classic.
 
Prep time:  15 minutes
Bake time:  55 minutes
Cool time:  10 minutes
Total:  80 mins
Yield:  1 9-inch pie / 5 to 6 servings
 
Ingredients 
1 (9 inch) prepared pie crust (homemade or store bought)
12 thick slices bacon, chopped
1/3 cup caramelized minced onion
1 cup shredded Gruyere cheese
3 whole large eggs, plus 2 egg yolks, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg (topping)
 
Directions

1. Preheat an oven to 425⁰ F.
2. Place bacon and onion in a large skillet and sauté over medium-high heat until the bacon is crisp and the onions lightly caramelized.
3. Drain on paper towels.
4. Sprinkle 2/3 of the bacon, cheese and onion into pastry shell.
5. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper to form a custard.
6. Pour the custard mixture into the blind-baked pastry shell.
7. Top the custard with the remaining bacon, onions and cheese.
8. Lightly shake on the nutmeg.
9. Bake 15 minutes in the preheated oven. Reduce heat to 300⁰ F and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
10. Never cut and serve the quiche directly out of the oven. Allow the quiche to rest for 10 minutes or so before cutting into wedges.

ChefSecret: Use my secrets to make the perfect quiche.

• Bake the quiche ahead of time and refrigerate until ready to reheat and serve.
• Make use of leftovers for a cost-cutter quiche. It’s a great way to use up leftover meat and vegetables.
• Make individual quiches using a muffin tin or mini tart shells. The baking temperature will be the same, though baking time will vary—just keep an eye on them to be sure they don't burn.

Quip of the Day: “Never in my whole life could I have imagined that on given day my hands would consume more alcohol than my mouth.”
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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. Have a wonderful safe and healthy 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. 
#Baking #Brunch #Quiche #QuicheLorraine #Alsace #Lorraine #Gruyere #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin”? Are you an Oyster lover? Then this post is for you!
 
Felix’s is the story of the New Orleans Oyster Bar. Ask any New Orleanian where their kin folk went for oysters and raw bar specialties, and they’ll tell you that they went to Felix’s then and they still go now. 
 
Back in the 1940s, Felix’s put New Orleans Oyster Bar-style food on the map, creating a place where oyster-lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s fast became a New Orleans institution that drew a devoted local following and inspired generations of oyster fans.
 
Just on the edge of French Quarter (Bourbon and Iberville Streets), Felix’s remains one of my favorite restaurants. Personally, I am not a big oyster fancier, but I do love shrimp and crawfish which runs a plenty at Felix’s. I can eat pounds of their Spicy Peel & Eat Shrimp—tender shrimp coated in peppery Old Bay spice, poached in butter, and finished in beer. Peel & Eat Shrimp is comforting, nostalgic finger food at its most satisfying. It is especially messy when peeled and eaten while they’re still warm and a bit slippery.
 
You can easily make Peel & Eat Shrimp at home in just minutes. It’s perfect for a late afternoon happy hour on the patio or a lighter dinner with the whole family. It’s also great for those New Year’s Day football games. If you want to add to it, think about a green salad, some grilled corn, and a baguette to sop up all that delicious buttery beer broth.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 to 6 servings:
 
Ingredients 
2 pounds shrimp, split and deveined (frozen or fresh)
2-1/2 tablespoons Old Bay Seasoning
1 tablespoon olive oil
3/4 cup lager-style beer (or chardonnay)
3 tablespoons unsalted butter
1 cup water
Salt and pepper to taste
Garnish with lemon wedges, for serving
 
Directions

1. In a large bowl, toss the shrimp together with the Old Bay Seasoning and set aside.
2. In a large sauté or cast-iron pan, heat the olive oil over medium-high heat. When the pan is smoking hot, add the shrimp and let it sit for 30 seconds, or until the meat is seared. 
3. Toss or stir the shrimp quickly and add the beer or wine.
4. Let the shrimp cook for another 30 seconds, and then add the butter and water.
5. When shrimp are pink—they ae are done—remove them from the heat.
6. Season with salt, pepper and more Old Bay (if need be) and serve immediately with lemon wedges and a bottle of Tabasco.

ChefSecret: Serve the Spicy Peel & Eat Shrimp with a big stack of napkins and a lighter-style beer. I suggest a lager with light, citrusy notes to complement the zesty shrimp.

Quip of the Day: “My body feels sore sometimes, but it works. I don’t sleep well some nights, but I do wake up to live another day. My wallet is not full, but my stomach is. I don’t have all the things I ever wanted, but I do have all the things I will ever need. My life is by no means perfect (few are), but it’s my life and I am happy. ”
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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. Have a wonderful safe and healthy 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. 

#Appetizers #HappyHour #Peel-n-EatShrimp #Beer #Wine #Shrimp #Football #Felix's #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? To change things up, I like to make skewered dinners with any kind of meats—beef, pork or chicken. If you decide to have a skewered dinner, always remember to cook your meat and vegetables on separate skewers. Meats and veggies cook at different rates, and it is best to keep them separate to ensure each cooks properly.
 
You can use small 5-inch (or larger) bamboo skewers. I cook these skewers in a large non-stick sauté pan because of the amount of honey in the marinade. It will make a mess on your grill and I hate cleaning up stuck sugars on grills. This will make clean-up so much easier.
 
This luscious honey-balsamic chicken recipe makes a great appetizer or a main dish over rice. The Worcestershire adds the taste of salt. If you have soy sauce that will work just as well—just watch the sodium (salt) level. After the chicken is cooked through, lightly baste with a little extra honey to caramelize it a little longer for an extra touch of sweetness.
 
Evidence of the prehistoric use of skewers dates as far back as the Lower Paleolithic, and has been found at a 300,000-year-old site in Schöningen, Germany. A stick with a burnt tip was found to have been used to cook meat over a fire. That said, Iraq lays claim to the kebab among many other Middle Easterners who believe they invented it. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called The Book of Misers.
 
Prep time:  10 minutes
Marinade time:  1 to 2 hours
Cook time:  8 to 10 minutes (4 to 5 minutes a side)
Yield:  4 to 6 servings
 
Ingredients
6 chicken thighs; skinless, boneless, trimmed
 
For the marinade
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 teaspoons onion powder
3 tablespoons honey
1/2 teaspoon red pepper flakes
1/2 teaspoon finely ground black pepper
4 tablespoons crushed garlic
1 tablespoon grated ginger
1 tablespoon olive oil
1/2 teaspoon toasted sesame oil (Asian-style)
 
For the topping
Sesame seeds for sprinkling on top
Extra honey for basting
 
Directions

1. Cut the chicken thighs into 1-inch uneven pieces.
2. In a separate bowl, mix the all the marinade ingredients.
3. Pour over the chicken.  
4. Mix completely so that all the chicken pieces are covered. Let chicken marinate for 1 to 2 hours (not overnight).
5. Drain the marinade off the chicken and skewer a few chicken pieces onto each bamboo skewer (see ChefSecret).
6. Heat a non-stick pan on med high until hot.  Lower the heat to med/low and add a few skewers to the pan.
7. Cook thighs on one side for 4-5 minutes or until caramel brown. Turnover and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.
8. Baste the chicken thighs with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve. 
9. Keep chicken thighs warm in a 200⁰ F oven while the remaining skewers cook.

ChefSecret:  To prevent the chicken from sticking to the skewers, soak them in water for a couple of hours before cooking. This also prevent skewers from burning if you cook on an open flame barbecue.
Quip of the Day: “Life rule: Vodka mixes well with everything… except decisions.”
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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 #BalsamicVinegar #Honey-Balsamic #SkeweredChicken #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? The name SPAM was derived from a contraction of 'spiced ham'. The original variety of Spam is still available today, acknowledged as the 'spiced hammiest' of them all. Spam is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II.
 
The difficulty of delivering fresh meat to the front lines during World War II saw Spam become a ubiquitous part of the U.S. soldier's diet. It became variously referred to as "ham that didn't pass its physical", "meatloaf without basic training "and "Special Army Meat". Over 68,000 tons (150 million pounds) of Spam were purchased by the military before the war's end. It may have been the only meat seen by US troops in both theaters for months on end.
 
During World War II and the occupations that followed, Spam was introduced into Guam, Hawaii, Okinawa, the Philippines and other islands in the Pacific. Immediately it was absorbed into native diets. It is a unique part of U.S. history and an interesting culinary influence in the Pacific islands.
 
Spam's basic ingredients are pork shoulder with added ham, salt, water, modified potato starch (as a binder), a little sugar and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Many have raised concerns over Spam's nutritional attributes, in large part due to its high content of fat, sodium, and preservatives. That said, it has become a delicacy in the Hawaiian Islands in the form of Spam sushi or musubi. Musubi is a dish made of fish or meat (Spam) tied to a block of rice with nori, differing from sushi in that the rice is not vinegared. The Hawaiians have appropriated Spam Musubi as a culinary culture menu icon.
 
It’s hard to believe that a snack so small and “cute” could be truly satisfying, but do not underestimate the power of Spam Musubi. This popular Hawaiian treat is made similarly to sushi, with a slice of SPAM swapped instead of the raw fish. 
 
The Spam is lightly caramelized in a blend of sugar and soy sauce, creating a savory-sweet-chewy layer that contrasts beautifully with the light, airy texture of egg. The rice is seasoned with sesame oil and Furikake, a Japanese spice blend with dried fish that lends just the right note of umami. Creamy Sriracha aioli ties it all together with a little heat at the finish.
 
Spam Musubi are easier to make than they look—prep time is only about 30 minutes, and the Spam and eggs come together in one pan for easy clean up. After you’ve made Musubi once, you may soon find that you want them all the time, and that’s okay, because they’re versatile. You can eat them for breakfast, serve them as a petite appetizer with beer, or pack them for a hike. Spam musubi makes the ultimate mid-Saturday-chores snack. The combination of protein, egg and rice is so fortifying and filling you’ll keep coming back for more.
 
Prep time:  30 minutes
Cook time:  2 or 3 minutes
Yield: 8 Spam musubi pieces
 
Ingredients
 1 can reduced-sodium Spam
2 sheets roasted seaweed
1 tablespoon low-sodium soy sauce
1 tablespoon granulated sugar
1 tablespoon water
6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil, divided
4 cups cooked sushi rice
2 tablespoons Furikake seasoning
1 tablespoon sesame oil
Sriracha aioli, for serving (recipe below)
 
Directions

1. Slice the canned Spam into thick, quarter-inch slices.
2. Cut the seaweed into 1-1/2-inch strips.
3. In a small bowl, combine the soy sauce, granulated sugar and water. Stir to combine and set aside.
4. In a medium bowl, whisk the eggs seasoned with kosher salt and black pepper.
5. In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Pour half the eggs into the pan and cook for 2 minutes, or until they are starting to set. Fold 2 of the sides toward the middle of the pan, creating a long rectangular omelet sheet. Flip the egg sheet and cook for 1 minute more.
6. Transfer the cooked egg omelets to a cutting board and cut into slices the same size as the SPAM.
7. Repeat step 4 with the remaining olive oil and eggs.
8. Wipe out the pan, and then bring it to medium heat. Place half of the SPAM slices in the pan and fry for 2 to 3 minutes, or until browned and sizzling. Flip and cook for 30 seconds more. 
9. Add half the soy sauce mixture, swirling the pan continuously until the SPAM has caramelized, about 1 minute. Transfer to a plate.
10. Repeat steps 6 and 7 with the remaining SPAM and soy sauce mixture.
11. Season the cooked rice with the Furikake and sesame oil; stir to combine.
12. To assemble the Spam Musubi: Roll about ½ cup rice into a tight ball, slightly flatten, and shape into a rectangle, about the same size as the Spam. 
13. Lay a strip of seaweed in the middle of the cutting board. Place a slice of fried Spam in the middle of it. Top it with a slice of the egg sheet and then a rice rectangle. Pull the ends of the seaweed up and press them into the rice to secure the musubi. 
14. Repeat step 11 with the remaining SPAM, egg, and rice.
15. Flip the musubi over, so the SPAM is on top, and serve with Sriracha aioli.

 
                                                         Sriracha Aioli
This is a simple, fresh-tasting spicy sauce excellent with Spam Musubi, Spam, crab cakes or even fish tacos as well as a perfect dipping sauce for homemade French fries.
 
Prep time:  5 minutes
Yield: 1-1/4 cups
 
Ingredients
1 cup mayonnaise
2 tablespoons sriracha hot sauce
1 teaspoon minced garlic
2 tablespoons fresh lime juice
 
Directions

1. Stir mayonnaise, sriracha hot sauce and garlic together in a bowl until the color is consistent.
2. Add lime juice and stir.

ChefSecrets:  Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt and sugar. It varies from region to region and can also include anything from bonito flakes to chili flakes to miso powder to shitake powder to poppy seeds.

Quip of the Day: “The best things about the “good old days” are that I wasn’t all that good and I wasn’t so damn old.”
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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 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.

#Appetizer #SpamMusubi #Spam #Hormel #Hawaiian #Furikake #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021