How you doin’? When I think of the people I had the opportunity to work with in Hollywood, I get all nostalgic. There were the great ones—Bob Hope, Gene Kelly, Bing Crosby, George Burns, Dean Martin and Jerry Lewis. The not-so-great ones may be the subject for another time or my next book.
 
But one celebrity who stands out above all others was Frank Sinatra. He was the man’s man! I worked on his special at CBS in 1969. That was the same month we opened The Warehouse Restaurant in Marina del Rey. It was the last TV special I did. There are all kinds of stories about Mr. Sinatra, but I remember him to have a great sense of humor and a strong feeling about family.
 
Old Blue Eyes loved his mama—Natalina Della Garaventa, aka Dolly Sinatra—and used to talk about her fantastic Italian recipes. He often spoke of her “perfect” Mama Mia Marinara sauce—it was one of his culinary passions. Frank even published the recipe for his mother’s tomato sauce in a cookbook and later launched his own line of jarred sauces in the late 1980s.
 
As a side note, I invited Mr. Sinatra to my restaurant opening, but he was unable to attend. A few weeks later he did arrive with an entourage of about 20 people including his Rat Pack buddies. His group was secreted up in the second-floor loft for privacy. To my and everyone else’s amazement, before leaving he took to the stage and sang My Way. He made me a hero with our staff and guests.
 
Dolly’s old-fashioned sauce with meatballs and spaghetti is as good as it gets. It’s easy to make and you can dream that you are having a wonderful Italian meal with “Old Blue Eyes” himself.
 
Prep time:   25 minutes
Cook time:  40 minutes
Total time:   1 hour 5 minutes
 
Ingredients
For the meatballs
1/2-pound lean ground beef
1/2-pound ground pork
1 cup Italian seasoned breadcrumbs (Progresso)
1/2 cup Italian grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
4 cloves minced garlic
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
olive oil (for browning the meatballs)
 
For the sauce
1/2 cup virgin olive oil
1 medium finely diced yellow onion
4 cloves garlic minced
1-28-ounce can of San Marzano Italian-style tomatoes (imported from Italy)
1-28-ounce can of tomato purée
3 tablespoons freshly chopped Italian parsley
2 teaspoons dried thyme
kosher salt to own taste
fresh ground black pepper to own taste
 
Accompaniments
1-pound dried spaghetti
Extra chopped parsley for serving
 
Added options
Fresh basil
Red pepper flakes for serving
Grated Pecorino Romano
 
Directions
To make the meatballs

1. Preheat your oven to 250°.
2. Combine lean ground beef, ground pork, breadcrumbs, grated Parmesan cheese, parsley, four cloves minced garlic, eggs, salt and black pepper.
3. Form the meat into balls and brown in olive oil until done. Set aside.
4. Place a serving platter in the pre-heated oven.

To make the sauce

1. In a frying pan, add the olive oil, onions and the four garlic cloves. Stir often over medium heat until onions are golden.
2. Remove garlic cloves and discard.
3. Drain the Italian-style canned tomatoes, reserving 1/4 cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 10 seconds.
4. Add the cooked onions, drained tomatoes and blended tomato purée to a sauce pot; cook for about 10 minutes on medium heat.
5. Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring the sauce a few times.
6. Boil 1-pound of pasta according to the package directions for al dente cooked pasta.
7. Drain the pasta once done. Do not rinse the pasta.

To put it all together

1. Pull the heated serving platter out of the oven.
2. Pour the drained spaghetti on the heated platter, top with the cooked meatballs and then cover with the sauce.
3. Sprinkle with 2 tablespoons chopped parsley and lots of grated Pecorino Romano cheese.

-------------------------------------------
Chefs Secret: No need to add olive oil to the drained pasta… you’ll just end up with unnecessarily oily pasta.
 
Quip of the Day: “You know the only people who are always sure about the proper way to raise children? Those who’ve never had any.”
-------------------------------------------
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.
-------------------------------------------
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 #Italian #Sinatra #Spaghetti-Meatballs #OldBlueEyes #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? One thing is certain, during the last year and a half we have all been experimenting with different foods. Just think back to 2019 when most meal providers had a repertoire of only 5 dinner recipes (and at least two of those were made from leftover restaurant meals) to appreciate how far we’ve come. We have all embraced wonderful “comfort meals.” They are all warm and nourishing with a touch of mid-century retro memories of mom and grandma. 
 
Right up at the top of that list is Shepherd’s or Cottage Pie. Think of a deep-dish casserole filled with ground or minced meat, savory gravy, and chopped vegetables, topped with creamy mashed potatoes. The “Pie” is then baked until bubbling hot inside and golden brown across the top. I always thought that this classic dish originated from Scotland, but it goes by different names in various countries where you'll find local versions of shepherd's pie served in France, Chile, Argentina, Britain, Ireland, the US and Scotland, of course.
 
You can make Shepherd's Pie completely from scratch like we did at my Custom House Restaurants, or you can be true to its culinary roots and use up leftover bits of meats and pieces of vegetables in your filling and top it all off with leftover mashed potatoes (a great excuse to make extra mashed). Be sure to bind the filling with a little gravy so you get that perfect bite every time.
 
I make my Shepherd’s Pie with any single or variety of meats—lamb, beef, veal or pork. You can even use ground chicken or turkey. I find it best to use a chili grind for the meats… see ChefSecret for more on this.
 
Prep time:  20 minutes
Cook time:  1 hour 50 minutes
Yield:  6 to 8 servings
 
Ingredients: 
For the garlicky potato topping
4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef, chicken or vegetable broth
4 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
Nonstick cooking spray
 
For the seasoned meat filling
4 slices bacon, cut into thin strips or ask your butcher to grind this with your meat
1 tablespoon vegetable or olive oil
2 cups chopped white onion
1/4 teaspoon kosher salt, plus 1/4 teaspoon
1 teaspoon granulated sugar
1 pound ground beef (or other meat)
1 cup roughly chopped carrots
3/4 cups frozen peas
1/2 cups frozen corn
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle Guinness dark beer or other dark stout
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
 
Directions:
To make the potato topping

1. In a large saucepan or kettle add the potatoes and garlic and cover with cold water.
2. Bring the potatoes to a boil over medium heat and cook uncovered until the potatoes are fork-tender, about 15 to 20 minutes.
3. Drain the potatoes in a colander.
4. Transfer the potatoes and garlic to a large bowl.  
5. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper; beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
6. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
7. Preheat the oven to 350⁰ F.
8. Spray a 10-inch deep round baking dish with nonstick cooking spray.

​To make the filling

1. Heat a large skillet over medium heat. Add the bacon (if using strips) and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
2.  With a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
3. Add the oil to the drippings in the skillet and over medium heat cook the onion and 1/4 teaspoon of salt, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
4. Sprinkle in the sugar and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
5. Stir in the meat and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
6. Add the carrots, peas, corn and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
7. Stir in the tomato paste and flour while continuing to cook, stirring until well blended, about 2 minutes.
8. Add the beer, bring to a boil and boil for 3 minutes.  
9. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
10. Add the cooked bacon, the broth, rosemary, 1/4 teaspoon of salt and the pepper, and bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
11. Spoon the meat mixture into the prepared baking dish.
12. Spread the mashed potato topping evenly over the beef mixture.  
13. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
14. Remove from the oven and sprinkle with the cheeses.
15. Return to the oven and bake for 10 more minutes.
16. Let the Shepherd’s Pie rest out of the oven for 10 minutes before serving.
17. Cut a scoop out the Shepherd’s Pie onto a dinner plate making sure you get meat filling and potato topping. Sprinkle with parsley before serving.

ChefSecret:  I find it best to use a chili grind for my meats. That’s a ground meat that has only gone through the grinder one time. I prefer the “rougher” texture alongside the creamy mashed potatoes.

Quip of the Day: “I really look a lot cuter and younger when I wear my mask. It must be the mystique of the unknown."
-------------------------------------------
Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong 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 #SheherdsPie #Potatoes #Cheese #GroundMeat #ComfortFoods #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Joan always orders a particular beef dish when she dines out in Chinese restaurants—it’s called Slippery Beef. It has a very tender texture and a velvety smooth mouth feel.
 
Have you ever wondered why beef from your Chinese restaurant tastes so moist and tender? It all comes down to a couple of simple Chinese cooking secrets. You can use this process with beef, chicken and pork. The meat always cooks up succulently with tender results every time. These two techniques are easily done at home and will change the way you make stir-fry dishes forever.
 
Start by tenderizing the beef:

1. Sprinkle 3/4 teaspoon of baking soda over 8 to 12-ounces thinly-sliced inexpensive beef cuts.
2. Toss with fingers and set aside for 30 minutes.
3. Rinse and pat off excess water.
4. Proceed with the next step marinating with wet or dry seasonings or cooked plain. The beef will be tender and soft, “velvet’ like, just like in stir fries made by your favorite Chinese restaurant!

What is velveting? Velveting the meat is the process where you coat the meat in egg white, rice wine vinegar, corn starch and salt and let it marinate for about 30 minutes before cooking. The meat is then briefly cooked in a mixture of boiling water and oil,  then strained and dried before stir-frying. It’s a bit complicated but it really works.
 
How does it work, you ask? This method works by locking in the juices and keeping the meat moist when you cook it over high heat. It is a little more work, but the combination of tenderizing, marinating and quick blanching in hot water ensures moist, succulent, and slippery meat.
 
Okay, let’s get slippery—the meat, that is—and ready for stir-frying.

1. For one pound of sliced beef whisk together one egg white, 1 tablespoon rice vinegar, 1 tablespoon cornstarch and 1 teaspoon kosher salt.
2. Add the tenderized meat (see above) and stir to coat. Cover with food film and marinate in the refrigerator for about 30 minutes.
3. Add water (sufficient to cover the meat) plus 1 tablespoon oil to a boil over high heat, then reduce the heat to medium.
4. Strain the marinade from the meat and discard.
5. Add the marinated sliced beef pieces to the pot and boil until the beef until it is light gray on the outside but still raw in the middle.
6. Strain off excess liquid and proceed with your stir-fry recipe or store meat in an air-tight container in the refrigerator for a few hours until ready to use.

ChefSecret:  This velveting technique works with any type of meat. Here is a recipe that uses beef stir-frying Chinese restaurant-style.
 
Quick Wok-Fried Slippery Beef
 
This was one of the most popular dishes at my China Rose restaurant in Dallas, Texas. Our Chinese food consultant taught us this method at a time we were running a test kitchen while the restaurant was under construction.  Every weekday for 6 months we invited 25 people for a free lunch to test all of our recipes and this became a “fan” favorite. Once the beef is tenderized and made slippery it only takes a few minutes to wok-fry for a great chef-made restaurant-quality meal.
 
Prep time:  15 minutes
Cook time:  6 minutes
Allow about 45 minutes to tenderize and “slippertize.”
Yield:  4 servings
 
Ingredients
2 tablespoons peanut oil
1 pound beef sirloin, cut into 2-inch strips—tenderized and slippery
1-1/2 cups fresh broccoli florets
1/2 cup red bell pepper, cut into matchsticks
1/2 cups carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
 
Directions

1. Heat the peanut oil in a large wok or skillet over medium-high heat.
2. Cook and stir the beef until browned, 3 to 4 minutes.
3. Move the beef to the side wall of the wok and add broccoli, bell pepper, carrots, green onion and garlic to the center of the wok.
4. Cook and stir vegetables for 2 minutes.
5. Stir the beef into vegetables and season with soy sauce and sesame seeds.
6. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Quip of the Day: “Covid has taken its toll on everyone. If you’re depressed and feeling useless, just remember it took 20 years and trillions of misspent dollars and 4 U.S. presidents to replace the Taliban with the Taliban. And you thought you were a loser?”
-------------------------------------------
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.
-------------------------------------------
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 #Beef #SlipperyBeef #Wok-Fried #ChineseStirFry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2021

How you doin”? The longer the pandemic continues the more we crave “comfort foods.” This is a recipe that restaurants serve to use up “ends and pieces” or the trimmings of the beef that was cut in-house. Since many restaurants no longer cut their own meat, beef dishes like this have all but disappeared from many menus.
 
When you pressure cook in an Instant Pot the beef tips will be very tender and quite delicious. The braising and pressure cooking create a wonderful, unctuous (in a good way), rich gravy. Personally, I prefer to serve this amazing beef dish over mashed potatoes—that’s what mashed potatoes were invented for. The gravy even makes instant mashed potatoes taste great. But if you prefer, you can also serve them over rice or wide egg noodles.
 
Prep time:  25 minutes
Cook time:  25 minutes
Natural pressure release time:  10 minutes
Yield:  4 servings 
 
Ingredients 
For the dredge seasoning
4 tablespoons all-purpose flour
1 tablespoon corn starch
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1-teaspoon kosher salt
1/2 teaspoon pepper
 
For browning the beef
2 pounds beef filets tips, cut in 2-inch cubes
3 tablespoons olive oil
 
For the gravy
2 tablespoons unsalted butter
1 cup chopped yellow onion
3 tablespoons minced garlic
1/3 cup red wine 
1-1/2 cups beef stock
1-1/2 tablespoons Worcestershire sauce
1 teaspoon thyme
1 bay leaf
 
Directions
To make the dredge seasoning

1. In a gallon sized bag, mix together the seasoning ingredients. Set aside.

To brown the meat

1. Turn on the pot's SAUTÉ setting (high temperature).
2. Cut the meat into 2-inch cubes and put them into the bag with the seasoning mixture. Close and shake the bag to coat the meat with the seasoning.
3. When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through. Remove to a plate.
4. Repeat with the second half of the meat and remove to a plate.

To make the gravy

1. Still on the SAUTÉ setting, add the butter and onion to the pot. Stir and scrape the bottom of the pot, loosening up all of the browned bits.
2. Add the garlic, stir and sauté about 30 seconds.
3. Add the red wine to deglaze the bottom of the pot.
4. Add the beef stock, Worcestershire sauce, bay leaf and thyme. Cook well to blossom the spices.
5. Cancel the SAUTÉ setting.

To cook the beef

1. Add the browned beef cubes back to the pot. Seal the lid and the release the valve.
2. Set to HIGH PRESSURE for 25 MINUTES.
3. When the cook time finishes, let the Instant Pot NATURALLY RELEASE for 10 MINUTES.
4. After ten minutes, release the valve to vent to release the remaining pressure.
5. Stir, taste the gravy and adjust with salt and pepper, if necessary.
6. Serve over mashed potatoes, wide egg noodles or rice.

Chefs Secret:  Not quite thick enough for your taste? Whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until dissolved.  Turn on SAUTÉ function again and stir in the amount of cornstarch mixture until thickened to your taste.
 
Quip of the Day: “God, grant me the senility to forget the people I never liked, the good fortune to run into the ones I do, and the eyesight to tell the difference.”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong 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 #InstantPot #BeefTips #MashedPotatoes #Beef #BeefFilets #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? As you know by now, I’m an Instant Pot aficionado, but even I never realized you can make a great steamed burger in the Instant Pot. In some parts of the country, this may not seem the least bit strange. But for the rest of you, a steamed burger sounds just plain weird. If you’ve ever had a White Castle burger… it was steamed! If you’ve ever been to a burger joint where they put a lid on the grill to melt the cheese, you’re getting a steamed burger.
 
Instant Pot Hamburgers are so easy to prepare at home and compare well to those famous burger chains that make steamed burger patties. Instant Pot burgers are simple and fast and are a great option for those who don’t have backyard grills or don’t want to clean a messy stove top or oven broiler.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 servings

Ingredients
For the Instant Pot
1-1/2 cups water (for a 6-qt. pot)

For the meat block
1-pound ground beef (80/20)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1/4 cup finely chopped onion
1 teaspoon smoked paprika (optional)
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke (Wright’s brand)

For the burger builds—build to your taste
4 hamburger brioche buns  
4 slices American cheese (I like the way it melts)
4 tomato slices
lettuce (shredded or whole leaves)
Other toppings (as desired)
Thousand island dressing
BBQ sauce
Mayonnaise
Ketchup
Mustard
 
Directions

1. Add 1-1/2 cups of water to the inner stainless pot of the 6-quart Instant Pot.
2. Place a trivet in the pot.
3. Lightly mix all the meat block ingredients together in a bowl. Do not over mix or your burger patties will be tough and chewy.
4. Divide the meat mixture into equal sized patties… four 4-ounce patties, three 5-ounce patties, or two 8-ounce patties. Press your thumb into the center of each patty to make an indentation.
5. Wrap the patties in foil or parchment. Wrapped patties and cooking under pressure are the secrets to success.
6. Stack the wrapped patties on the trivet in a staggered pattern. Then place the lid on the Instant Pot and close the release knob.
7. Set the Instant Pot to HIGH PRESSURE and set the + or – button to select:

• 10 MINUTES for 4 oz patties (7 minutes rare)
• 13 MINUTES for 5 oz patties (9 minutes rare)
• 14 MINUTES for 8 oz patties (11 minutes rare)

      8. When the cooking cycle is finished, QUICK RELEASE the vent.
      9.  Carefully remove the patties from the pot using tongs. Then let them rest for 5 minutes before
           you unwrap them.
     10. Unwrap them on a plate to catch the drippings, add the cheese atop the burger so it melts while
           you’re preparing your bun with condiments. Then build your burger with all your favorite toppings!

ChefSecret: Here are some handy secrets for making hamburgers in the Instant Pot. You can figure, the thicker the patty, the longer the cook time. If you like very round patties, they will need to cook a couple minutes longer than thinner, flatter patties—if you like a very thin patty, you should reduce the cook time a little. Making a thumb sized indent in the center of one side of the burger patty helps reduce puffing up as well as shrinkage. Planning a party? This recipe can easily be doubled or tripled.
 
Quip of the Day: “I went to see my doctor this morning. “Someone decided to graffiti my house last night!” I raged. “So why are you telling me?” the doctor asked. “I can't understand the writing,” I replied. “Was it you?”
-------------------------------------------
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. 
-------------------------------------------
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 #InstantPot #Burgers #Cheeseburgers #BriocheBun #WhiteCastle #Condiments #WrightsLiquidSmoke #AmericanCheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021