How you doin’?  My ninth birthday party was the best one I ever had. My mother let me invite 20 kids from my class for a Hopalong Cassidy birthday party.
 
I was dressed in my “Hoppy” cowboy hat, chaps and holster and six-shooters. Old mom really went off the rails—there was a clown, a magician (other kids had one or both) but I also had a pair of ponies—yes, those little kid-sized horses. Mom made a Cowboy Casserole which ended up being one of the best one-pan meals ever served for a “Hoppy” Birthday party.
 
The Cowboy Casserole is a hearty and satisfying dish that's sure to please everyone at your table—birthday or not—despite the name,
 
Prep time:  20 minutes
Cook time:  50 to 60 minutes
 
Ingredients 
1 (16.3 ounce) can refrigerated biscuits (you can use a store brand)
2 pounds ground beef or pork or a combination of both
1 (1 ounce) package taco seasoning (I prefer Lawry’s brand)
3/4 cup water
1 medium onion, halved and sliced (1 cup)
1 medium red bell pepper, halved and sliced (1 1/2 cups)
1/2 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
8 ounces shredded Cheddar or pepper jack cheese, divided
2 medium sliced tomatoes
1 (4 ounce) jar sliced jalapeno peppers, drained (optional)
3 cups of Tater Tots
 
Directions

1. Preheat an oven to 375⁰ F.
2. Lightly grease a 9x13-inch baking pan.
3. Roll out, place and press the biscuit dough into the bottom of the baking pan and halfway up the sides.
4. Bake in the preheated oven until lightly browned, 15 to 20 minutes.
5. Leave the oven on.
6. Meanwhile, heat a nonstick skillet over medium-high heat and cook the ground meat until browned and crumbly, about 5 minutes.
7. Drain the fat.
8. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
9. Transfer the cooked meat to a bowl and lightly wipe out the skillet.
10. Add the onion, bell peppers and corn to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
11. Combine sour cream, mayonnaise, 1/2 of the cheese and 1/2 of the onion-pepper mixture in a bowl.
12. Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough.
13. Top with the artfully arranged tots .
14. Sprinkle with the remaining 4-ounces of cheese.
15. Bake uncovered in the preheated oven until the tots are lightly browned and the cheese is bubbly, 30 to 40 minutes.
16. Let sit for 5 minutes to slightly cool and plate up like lasagna.

ChefSecret:  Serve with a bottle Cholula brand hot sauce and add a shake or two to taste.

Quip of the Day: “Hoppy” broke all the stereotypes of the time by wearing all black (as the good guy) when the other western good cowboys wore all white.
-------------------------------------------
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, 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 and/or American Red Cross.
​
#Entree #CowboyCasserole #RefrigeratedBiscuits #Lawrys #HopalongCassidy #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Our company develop the Smashed Stacked for Marine World / Africa USA in Redwood City in the early 1980s. The guest had a choice of 1, 2, or 3 1/4-pound grilled and smashed patties. Smashed thin on the grill, they were quick to cook. Since this theme park innovation years ago smashed burgers are now served in a variety of places including the Smash Burger chain.
 
Many burger restaurants are trying to outdo themselves by delivering 8 to 10-ounce burger patties on eggy, toasted brioche buns with a giant steak knife stuck through the top to prevent it from falling apart. Personally, I don’t like them much. It’s take a real commitment to eat one of these messy giant stacks—once you start you can’t put it down or it will definitely fall apart.
 
Unlike ordinary hamburgers that have thick patties, smash burgers are smashed thin, pressed down on the griddle with a heavy cook’s spatula. The center is neither rare pink nor juicy. Instead, the burgers have a consistent thinness and crust in every bite. They are cooked on the hottest griddle possible so that the thin patties get a fiery sear that takes them almost to the point of burning. However, that crispy, griddled char gives the patty its distinctive flavor and texture.
 
The original Marine World Smashed Stack was inspired from Gaby’s, a diner in LA (my childhood favorite for their burgers and hot fudge sundaes), streamlined for Marine World and later adopted by Freddy’s, Smash Burger and Shake Shack. Now this burger style has an army of supporters. So why not turn the patty into a taco—a Smashed Taco Americano?
 
Smash Burger Tacos are one of hottest burger trends this summer. I’ve seen them pitched on Tic Toc and YouTube—it’s pretty clear this fun and fresh spin on burger patties will be around for a long time.
 
Although ingenious, the Smashed Taco Americano is incredibly simple to make. It is nothing more than a thin burger patty, cooked directly into a tortilla, loaded up with burger toppings, and folded like a taco. It is the ultimate smash-up of summer favorites, with the flavor of a burger and all the convenience of a taco. The tortilla is actually griddled in the burger grease, giving it the crisp, flavorful crust of a fried quesadilla. It’s crispy on the outside, but cheesy and meaty on the inside—kind of feels like a bun-less burger with all the familiar flavors of a burger in an entirely new build.
 
Grab a handful of burger meat (about 4 ounces), season it generously with salt and pepper, and cook it on a flat griddle on high heat. Don’t go for lean burger meat blend—you’ll want the extra grease to cook the tortilla. Place a flour tortilla on top and smash it down until flattened Once the patty is totally browned, flip it over. Top it with a slice of American cheese, then cover with the lid of a pan to let the cheese melt, the burger cook fully, and the tortilla crisp up in the pan.
 
All that's left to do is top your “taco” with your favorite toppings, like shredded lettuce, chopped pickles, diced onions, and a creamy, zesty burger sauce.
 
Prep Time:  10 minutes
Cook Time:  10 minutes
Yield: 4 servings
​
Ingredients
1/4 cup mayonnaise
2 tablespoons ketchup
1 teaspoon mustard
1 tablespoon sweet pickle relish
1/2 teaspoon Tabasco sauce
1 pound fresh ground round (not a lean blend)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 flour tortillas (6-inch)
2 slices American cheese, cut in half lengthwise
1 cup shredded iceberg lettuce
1/4 cup diced lightly grilled red onion
 
Directions
1.    Combine mayo, ketchup, mustard, relish and hot sauce in a small bowl; set sauce aside.
2.    Heat a griddle over extremely high heat.
3.    Scoop beef into 4 loose portions and place them in mounds on the hot griddle and start to cook.
4.    Season evenly with salt and pepper and cook for 2 minutes
5.    Place a tortilla on top of each beef portion and press down to flatten the beef into the shape and size of the tortilla. Don’t be timid or bashful, push it down hard.
6.    Cook until tortilla is golden-brown, 2 to 3 more minutes.
7.    Flip each patty-tortilla over (patty side up) and top with cheese.
8.    When the cheese has melted and the tortilla has lightly browned, top with lettuce and onions. Drizzle with sauce, remove from the griddle and fold in half like a taco.
9.    Serve immediately. 

ChefSecret:  Take the Smashed Taco in a different direction with smashed chorizo meat, Tex-Mex toppings like chopped tomato, pico de gallo, guacamole, cilantro and sour cream.

Quip of the Day:  A balanced diet is a taco in both hands.
-------------------------------------------
Do you have a question or comment?  Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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, 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 and/or American Red Cross.

#Entrees #Snacks #SmashMeatTacos #SmashedBugerTacos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? If you love steak as much as I do but are confused on which cut to select when you’re at the meat counter here’s a quick primer on steaks. We’re all familiar with the words Sirloin and Ribeye. These are the two words listed most often in grocery stores, on menus and on cooking shows. In fact, these two steaks are often pitted against each other as to which is best. Actually, they are both wonderful cuts of meat that, when cooked with care, are juicy, tender and deliver big time for your beefy cravings.
 
But which steak should I put in my shopping cart? A Ribeye Steak, as the name suggests, comes from the rib section (ribs nine through eleven, to be exact) of the steer. Once cut, the rib bone remains attached (hence the name bone-in ribeye) bringing with it a good amount of fat from the ribs (fat is where the flavor is at). This bone is sometimes removed, but I prefer the bone-in cut. The ribeye is known for its marbling running through the meat that breaks down when cooked providing a lot of rich flavor. This is what makes the ribeye so popular. This center rib section of the steer--where the ribeye cut comes from--doesn't see much exercise during the animal's life, resulting in the beautiful marbling and tender nature it's known for. A ribeye might also be known as Delmonico, Spencer, Beauty Steak, Scotch Filet or even Prime Rib, which is what you would have if you leave the rack intact, slow roast it and carve to demand. The best way to cook is grilled or in a cast iron skillet.
 
A Sirloin Steak can get a little confusing because many different cuts of steaks come from this large cut, located behind the ribs but in front of the rump. Such well-known favorites like T-Bone, strip Steaks (New York, Kansas City, Omaha) and Club Steak, as well as roasts like Tri-tip, all come from this area.
 
These cuts are leaner than the ribeye, without the same degree of marbling, making them a little less tender and a bit milder. That said, cuts from the Top Sirloin (T-Bone, strips, etc.) still pack a meaty punch, and their chew is flavorful without being tough. Bottom sirloins are not usually sliced into individual steaks, but the lean, flavorful roasts like Tri-tips are excellent when slow roasted or smoked, making a hearty meal for everyone at the table. Inevitably, ruling which cut of beef is better is purely personal preference. When you consider flavor, texture and fat your taste will be the arbiter.
 
For the beefiest flavor and melt-in-your-mouth texture, go with the Ribeye. Ribeyes also cook faster on the grill or in a pan and that can come in handy. If you prefer to go lighter on the fat content, have a little more time to cook your steak, or are slicing the meat for a dish, like a steak and eggs sandwich, select the sirloin. Sirloin tends to be a few dollars less per pound as well, delivering a satisfying beefy steak meal while being easier on the wallet.
 
Dry aging is a technique commonly used to increase flavor and increase tenderness, so a Ribeye prepared in this way is a guaranteed hit and a Sirloin prepared this way will mean all the flavor of a Ribeye without the fat. For some, dry aging is the best of both worlds. No matter your preference, if something boasts dry aging, you can't go wrong unless it’s over done. In our testing for our restaurants, the best for us is 28-day dry aged meats (outside the Cryovac plastic packaging) hung in a temperature and humidity controlled chilled cabinet.
 
Best Steak Cuts for Your Tastes

• Filet Mignon = the most tender
• Ribeye = tender and most flavorful
• Top Sirloin = flavorful and less tender (chewy)
• New York = very flavorful
• T-Bone = (filet and New York cuts with bone in the middle; has the attributes of both cuts in one incredible steak)

 
How Long to Dry Age
I prefer 28-day dry aged steaks. For my taste that maximizes flavor without becoming too gamey. Aging any longer than 10 days does not increase tenderness.
 
Marinate or Not
A delicious Ribeye steak can be cooked on the grill with a brushing of olive oil and salt and pepper to taste. Personally, I brush my Ribeye steaks with balsamic vinegar, olive oil, roasted garlic powder, salt and pepper. Don’t be bashful with the salt—it enhances flavor of the already flavorful steaks.
 
For less tender cuts of meats a longer marinade process is in order. Here is a marinade that adds both flavor and tenderness.
 
                                              The Palm Grill Steak Marinade
Prep time: 15 minutes
Yield: 1-1/3 cups
 
Ingredients
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
3 tablespoons dried basil
1-1/2 tablespoons roasted garlic powder (I prefer Penzy’s Spice)
1-1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1 teaspoon dried minced garlic
1/4 teaspoon Tabasco pepper sauce
 
Directions

1. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
2. Pour the marinade into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for up to 8 hours.
4. Remove steak from the marinade and shake off excess. Discard the remaining marinade.
5. Cook or grill steaks to desired doneness.

ChefSecret:  Don’t be tempted to re-use the marinade straight from the bag. Used marinade is not safe to use. All that flavorful marinade doesn't have to go to waste, however. Make it safe-to-eat by boiling the liquid for several minutes. This process will also reduce the liquid, resulting in a thickened sauce that'll work well with your freshly grilled steak.

Quip of the Day:  Complete happiness is having a rare Ribeye steak, a bottle of American whiskey, a buttered baked potato and a loyal dog to eat the leftovers.
-------------------------------------------
Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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, 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 and/or American Red Cross.

#Entrees #Marinade #Beef #Steaks #Ribeye #Sirloin #Filet #NewYork #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Are you getting your barbecue cleaned-up for summer cookouts? It’s that time of year to scrape down the grill and dust off the tongs and spatula so you can make those perfect backyard burgers.
 
Here’s a hack that will make your burgers juicy and flavorful every single time. The best part is that it costs you nothing and you can find it in just about any kitchen—regular ice cubes. You simply make your patties as you normally would, then put a single ice cube in the center of each one and fold the meat around it. When you grill the patty, the melting cube keeps the patty from drying out by distributing more moisture throughout the patty.
 
The best thing about using an ice cube is that it’s only plain water and it won't impact the flavor of the seasonings you use in the patty. It's also readily available.
Just place your patties on the grill and then put an ice cube in the center of each patty, pressing it down gently. Then, you just cook the patties like you normally would.
 
It’s best to cook the burgers to at least medium rare if you plan to use an ice cube to keep the patty juicy and safely enjoy your upgraded hamburger.
 
A medium rare burger is a burger that has been cooked to an internal temperature of around 145⁰ F). This means that the center of the patty is still pink and slightly warm, with a crust on the outside that is browned or seared. When cooking a medium rare burger, it should be grilled for about three to four minutes per side, depending on the thickness of the patty and the heat of the grill. You can use a meat thermometer to check the internal temperature of the patty to ensure it has reached 145⁰ F.
 
It is important to remember that consuming undercooked or raw meat, including beef, can lead to food poisoning according to the USDA. Therefore, it is important to cook the burgers until they reach the appropriate internal temperature. To mitigate this risk, many people like to eat their burgers well done.
 
A well-done burger is cooked to an internal temperature of around 160-165 ⁰ F. The patty will be cooked through and through, with no pink or red remaining in the center. The meat is also typically dryer than a medium-rare or medium burger, which is why using an ice cube can really help. It keeps well-done patties a little moister.
 
When cooking a well-done burger, it should be grilled for longer than a medium-rare or medium burger, usually around five to seven minutes per side, once again depending on the thickness of the patty and the heat of the grill. Once the burgers are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to settle and redistribute throughout the patty.
 
The-ice-cube-hack-for-ridiculously-juicy-burgers-every-time helps the hamburger retain its moisture and juices when grilling so that the high heat of the grill won’t zap all the natural juices out you your best grilled hamburgers. Grill on!
 
ChefSecret:  If you like a really juicy burger, be sure to buy hamburger meat that is at least 20% fat (80%/20%). Leaner hamburger dries out easier.
 
Quip of the Day:  How did the French fry propose to the hamburger?
Answer: He gave her an onion ring!
--------------------------------------------------
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, 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 and/or American Red Cross.
​
#Entrees #Grill #Burgers #IceCubeHack #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? One of the best dishes served at my China Rose restaurant were our Lettuce Wraps bursting with complex Asian flavors. They are delicious and a great idea for entertaining or a family-style meal.
 
I know this is a pretty bold claim but China Rose Beef or Chicken Lettuce Wraps that you can make at home are far better than those served in most Chinese restaurants. It may be bold, but it’s true! This Lettuce Wrap recipe is one that took a lot of sweat and tears working at Sea World (the restaurant not the park) in Hong Kong. So, here is the best of my years of trial and error, and lots of taste-testing, to get it just right.
 
To serve, allow each guest to spoon a portion of the meat mixture into a lettuce leaf. Wrap the lettuce around the like a burrito and enjoy!
 
Prep time: 20 minutes
Cook time: 15 minutes
Yield:  6 to 8 servings
 
Ingredients 
16 Boston Bibb or butter lettuce leaves
1 tablespoon peanut cooking oil
1 pound lean ground beef or ground chicken
1 large onion, chopped
1/4 cup hoisin sauce
3 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger (red ginger, if you can find it)
1 dash Asian chili pepper sauce, or to taste (Optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1-1/2 cup chopped green onions (tops and bottoms)
2 teaspoons Asian roasted (dark) sesame oil
 
Directions

1. Separate and rinse the whole lettuce leaves and pat dry, being careful not to tear them; Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the meat; stir-fry until browned and crumbly, 5 to 7 minutes.
4. Drain the meat and discard most of the grease.
5. Transfer the meat to a bowl.
6. Add the onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
7. Stir in the hoisin sauce, garlic, soy sauce, vinegar, ginger and chili pepper sauce until well combined.
8. Add the chopped water chestnuts, green onions, sesame oil and cooked meat; Stir-fry until the green onions just begin to wilt, about 2 minutes.
9. Serve on small plates and have extra napkins available since the mixture can sometimes drip a lot.
10. Arrange lettuce leaves around the outer edge of a large serving platter; spoon meat mixture in the center.
11. To serve allow each guest to spoon a portion of the meat mixture into a lettuce leaf. Wrap the lettuce around the like a burrito and enjoy!

ChefSecret:  To add a little crunch and make this this dish very special, add 1/4 cup chopped roasted peanuts.

Quip of the Day:  Why is lettuce the most loving vegetable? Because it’s got heart and a head.
--------------------------------------------------
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, 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 and/or American Red Cross.

​#Entrees #Appetizers #LettuceWraps #ChinaRose #AsianBurrito #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2023