How you doin’? At Lawry’s California Center (near downtown Los Angeles) they served some of the best Barbacoa this side of the border. Barbacoa is a method of cooking meat (historically lamb or goat) that turns tough cuts of meat into tender and juicy shards of protein. Traditionally steam-cooked in an underground pit, today’s modern barbacoa can be prepared over a barbecue, on the stove top, in a slow cooker or an Instant Pot. Barbacoa is cooked in a flavorful marinade and, when tender, it is shredded before it's served in tacos, burritos, enchiladas or other plated entrées.
 
Barbacoa and carnitas look similar, but don’t get them confused. Spicy barbacoa can be made with lamb, goat, beef, or pork. Carnitas is made only with pork.
 
Many food historians believe barbacoa originated in the Caribbean and that the style of cooking eventually made its way to Mexico. Mexican barbacoa is traditionally prepared in an underground brick-lined oven and is cooked with herbs, spices and chiles for hours, but you can make barbacoa in your trusty Instant Pot .
 
Barbacoa is heavily seasoned. My recipe calls for a marinade made with beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Do not skimp on the quantities. I use beef chuck roast (or beef cheeks if available) for the meat because they are flavorful and perfect for shredding.
 
Prep time:  25 minutes
Cook time:  1 hour 15 minutes
Yield:  12 servings
 
Ingredients 
5 dried chipotle chile peppers
1 cup roughly chopped yellow onions
1/3 cup freshly squeezed lime juice
1/4 cup tomato paste
1-1/2 tablespoons apple cider vinegar
6 tablespoons garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
3 pounds beef chuck roast, trimmed
3/4 cup beef broth
3 bay leaves
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon red chili flakes
 
Directions

1. Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers, pulse until smooth.
3. Using the SAUTÉ function on the Instant Pot, sear the beef on each side.
4. Combine the beef, sauce, and bay leaves together in the Instant Pot and toss to combine. 
5. Turn OFF the SAUTÉ function.
6. Add beef broth, bay leaves, cloves, peppercorns and red chili flakes.
7. Cover the Instant Pot with the lid and close the release valve; set the PRESSURE on HIGH for 1-HOUR, until the beef is tender and pulls apart easily with a fork. If it needs more time to cook, put it back into pressure cook mode for 8 minutes longer.
8. When the cook time is up, carefully release the pressure.
9. Remove and shred the meat.
10. Toss the shredded barbacoa beef with the juices again so that they soak up as much of them as possible. 
11. Remove the bay leaves and peppercorns before serving.

ChefSecret:  Use fewer peppers (and remove more seeds) for a milder flavor.

Quip of the Day: “I never thought the comment I wouldn’t touch them with a six-foot pole would become a national policy… just another one of Covid-19’s gifts!”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Entrees #Beef #BeefBarbacoa #InstantPot #Lawrys #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                              ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? I first discovered Fajitas at On The Border in Dallas, Texas. At the time it was a typical Tex-Mex dish not often seen in California. My assistant Annie and a blind date and I gave it a try. It became a once a week must (without the blind date) putting fajitas on the top of my list for easy, buffet-style recipes.
 
They’re quick and easy to make with ingredients you almost always have on hand. This a guide only and not a hard and fast recipe—they can be as flexible as the ingredients you have at hand. If you’re missing a pepper, substitute a zucchini or some corn. Kids (of all ages) love them. In fact, everybody does—they are fun and have that kind of deeply satisfying and comforting Tex-Mex vibe that satisfies everyone’s cravings.
 
You’ll open a whole can of chipotle peppers to make this recipe. If you don’t have an immediate use for the leftovers, you can tuck them in the freezer until you do.
 
Prep time: 15 minutes
Marinade time: 30 minutes (or overnight)
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
2 teaspoons lime zest (1 lime)
1/4 cup lime juice
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons ground cumin, divided
2 tablespoons adobo sauce (from canned chipotles in adobo)
1 chipotle chile in adobo, seeded and minced
1/3 cup olive oil, divided
4 tablespoons minced garlic, divided
1-1/2 pounds sliced steak (or boneless, skinless chicken breast or thigh meat)
1/2 teaspoon black pepper
1 large yellow onion, halved and sliced 1/4-inch thick
2 bell peppers (any mix of red, orange, or yellow), seeded and sliced 1/4-inch thick
1 green bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño, minced
1/4 cup chopped cilantro leaves
8 grilled flour tortillas
Salsa fresca and queso fresco, for serving
 
Directions

1.  In a small bowl, combine the lime zest and juice, 1/2 teaspoon salt, 1 teaspoon of the ground cumin, adobo sauce, minced chipotle chile, 1/4 cup of the olive oil and half of the garlic. Mix well. In a small bowl, reserve 2 tablespoons of the marinade for later use.
2. In a large bowl, season the steak with salt and pepper, and then pour the marinade over it, coating it well. Cover the bowl with plastic wrap and refrigerate for 30 minutes (or up to 12 hours). Flip the steak strips from time to time to redistribute the marinade.
3. Heat a grill or grill pan to medium-high.
4. Remove the steak strips from the marinade and place them on the grill rack until lightly charred and almost cooked through, about 20 minutes.
5. Flip the steak slices over and cook the second sides until an instant-read thermometer inserted into the thickest part of the meat registers 135⁰ F to 140⁰ F.
6. Put the tortillas on the grill for 2 minutes on each side, until they puff slightly. Remove from the grill and place in clean towel; fold to cover completely. Or you can wrap the tortillas in foil and warm them in low-heat oven.
7. Transfer the steak strips to a cutting board and cover with foil.
8. Meanwhile, heat a large, cast-iron skillet on the grill and add the remaining 2 tablespoons of olive oil. When the oil is hot, add the onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes.
9. Stir in the bell peppers and jalapeños and cook, stirring, until the peppers begin to soften, 3 to 4 minutes.
10. Move the skillet to indirect heat, add the remaining garlic and cumin, season with salt, and cook, stirring often, until the peppers are nicely charred, softened, and beginning to caramelize, 5 to 8 minutes.
11. Pour in the reserved 2 tablespoons of marinade and scrape the bottom of the pan with a wooden spoon to deglaze it.
12. Add half of the cilantro and stir to combine. Taste and adjust the salt if necessary.
13. Remove the skillet from the heat but keep it warm.
14. Serve the steak and veggies buffet style—from the cutting board and skillet—with the warm tortillas, remaining cilantro, salsa fresca, and crumbled queso fresco.
15. Don't forget to ask Alexa to play sizzling fajita sounds! 

ChefSecret:  My secret to this recipe is a marinade made with cumin, adobo sauce, garlic, and loads of lime. The meat spends a half an hour in it—or a whole night, if you’re planning ahead—before it goes on the grill. This is a dish that is best served fresh, off the grill. That said, if there are leftovers, you can toss them on a rice bowl with black beans, guacamole and cheese. They’re also terrific chopped up in a salad—think romaine, queso fresco and a creamy chipotle dressing with chips crumbled over top, of course!

Quip of the Day: “What do tortillas sing at birthday parties? Fajita jolly good fellow!”
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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. Check out the search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entree #Dinner #Fajitas #SteakFajitas #OnTheBorder #Adobo #Tortillas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                      ©Perspectives/The Consulting Group, LLC, 2022

ow you doin’? To all of our Parrot Head friends—we had the pleasure of designing the menu for the opening of Margaritaville, Las Vegas. Perspectives had done a lot of work in Sin City over the years and never did we see a Las Vegas strip hotel and casino remove slot machines to put in a restaurant… Margaritaville was a first. The restaurant occupied 3 floors of valuable gambling space for, what became, the highest grossing restaurant in the United States.
 
When Chef Spencer and I started designing the menus, Jimmy told us it was to be fun, affordable, on brand and it must include his mother’s meatloaf--just like mom’s. This is what we call a dream client—few restrictions.

James William Buffett was born in Pascagoula, Mississippi on Christmas Day in 1946. While Jimmy is known for his easy-going, barefoot life-style and music, he is also an author, actor and successful businessman. He is one of the hardest working perfectionists we’ve ever worked with. I used to love to go to his concerts and watch from backstage as he, seemingly effortlessly, put on a great show. Unlike too many celebrities of our day, Jimmy is also a very good man.
 
With all that’s going on around our world today a lot of us are a lot about classic, comforting meals—and it doesn’t get more comforting or more classic than Jimmy’s Mom’s meatloaf. It’s humble, homey, and comforting.
 
Jimmy’s Mom’s meatloaf is really nothing new. Meatloaf has been around since Ancient Rome, the version we’re familiar with saw a resurgence during the Great Depression and again during the recent Covid-19 pandemic. Now with war in Europe and inflation rates soaring at home, meatloaf is still warm, nourishing, and inexpensive—allowing families to stretch their food budget.
 
The Margaritaville meatloaf is made with ground beef, eggs, milk, onion and breadcrumbs seasoned with Worcestershire sauce, fragrant garlic, fresh parsley and thyme, and of course, plenty of ketchup. Nothing flashy, just simple, well-balanced flavor.
 
And don’t forget the glaze—just ketchup, brown sugar, balsamic vinegar and molasses. The top of the meatloaf glaze caramelizes in the oven, giving it a sweet and tangy depth of flavor. The loaf remains tender and juicy; never dry or too well done. At Margaritaville we served two slices of Mom’s meatloaf atop a mountain of mashed potatoes, with glazed carrots and steamed green beans along side.
 
Prep time:  15 minutes
Cook time:  65 to 70 minutes
Cool time:  5 minutes
Yield:  4 servings
  
Ingredients 
For the meatloaf
2 pounds 85/15 ground beef (or 1-pound ground beef and a half pound each of ground pork and veal)
1 large yellow onion, minced
4 tablespoons garlic, minced
2 large eggs, whisked
1/4 cup ketchup
1/4 cup milk (or half & half)
2 tablespoons Worcestershire sauce
1 cup panko breadcrumbs
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)
2 teaspoons kosher salt
1 teaspoon freshly-ground black pepper
1/4 teaspoon onion powder
1 teaspoon roasted garlic powder
 
For the glaze
1/3 cup ketchup
1 teaspoon molasses
1 tablespoon dark brown sugar, packed
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
 
Directions
To make the meatloaf

1. Preheat an oven to 375° F.
2. In a large bowl, combine the ground beef, onions, garlic, eggs, ketchup, milk, Worcestershire sauce, breadcrumbs, parsley, thyme, salt, pepper, onion powder, and garlic powder. Mix until the ingredients are evenly distributed and fully incorporated. Do not overmix or the meatloaf may become tough.
3. Transfer the meat mixture to a 9 x 5-inch loaf pan and pack it down, tapping the pan on the counter a few times to make sure the mixture fills in all the corners and there are no voids in the center of the meatloaf.
4. Place the meatloaf pan on a rimmed sheet pan and bake on the middle rack for 45 minutes. The meatloaf will shrink a bit, about a half-inch on all sides.

To make the glaze

1. In a small bowl, mix the ketchup, molasses, brown sugar, balsamic vinegar and salt until smooth; set aside.
2. Spread the glaze over the top of the meatloaf and bake for 25 to 30 minutes more, or until the glaze begins to caramelize.
3. Let the meatloaf rest for 5 minutes, then gently remove it from the pan.
4. Slice and serve hot.

ChefSecret: Be sure to tap the pan to fill in the corners. If you don't do the pan-tapping, the meatloaf will not hold together.

Quip of the Day: “I can’t change the direction of the wind, but I can adjust my sails to always reach my destination.”                                                                             –Jimmy Buffett
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Dinner #Meatloaf #JimmyBuffett #Margaritaville #LasVegas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Last week I was sitting in a booth at one of my favorite Mexican restaurants when the server walked by our table with a piled-high plate of nachos. There’s something lovely about the unapologetic lustiness of a big pile of nachos. I ordered a far less decadent dish consisting of a pair of beef tacos.
 
I came home and kept thinking about those darn nachos. I looked around the kitchen and had everything but the tortilla chips. What’s a person to do? I decided to dial it up a bunch with my recipe for Carne Asada Fries. This recipe was created to fill the hole in your hearts left by all those missed happy hours not shared with friends and family during the pandemic. These make the ideal appetizer or even a dinner. The center of this recipe is the highly-flavored carne asada. It is a tender, juicy steak marinated in a sauce made with roasted chiles, cumin, citrus and cilantro.

The carne asada (steak) contributes a hearty, smoky flavor while the fresh jalapeño, tomato and onion add a zesty bite of heat and acid. The crema takes down the spiciness. The crunchy fries add a decadent counterpoint to the tender carne asada.
 
I only had frozen fries on hand, which was just fine because time was of the essence, but if you have the time and the equipment you can make your own light and crispy homemade air fryer French fries.

Finally, the hearty protein of the steak will be a steadying influence alongside the cocktail of your choice. I enjoyed mine with a top-drawer margarita, or it could work with an ice-cold beer. The perfect choice for celebrating Cinco de Mayo. 
 
Prep time:  45 minutes
Marinate time:  3 hours or overnight
Cook time:  15 minutes
Assembly time:  5 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the carne asada
3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
2 chipotle chiles in adobo sauce
1 cup water
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil, plus more for grill
2 tablespoons soy sauce
2 tablespoon Thai fish sauce
4 tablespoons minced garlic
1 small bunch cilantro, leaves and tender stems; reserve some for garnish
1 tablespoon whole cumin seed, toasted and ground
1 tablespoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar, packed
2 teaspoons kosher salt, plus more to taste
1-1/2 pounds skirt steak, cut into 2 equal-size pieces
 
For the air fryer French fries
2 15-oz packages frozen French fries
Spray oil (I prefer Pam)
1 seeded and diced tomato
1/2 cup diced white onion
1 thinly sliced jalapeño pepper
1/4 cup crema
6 lime wedges, for garnish
 
Directions
To make the carne asada

1. In a microwave-safe bowl, combine the ancho and guajillo chiles; microwave until pliable and fragrant, about 10 to 20 seconds.
2. Transfer the ancho and guajillo chiles to a blender and add the chipotle chiles, water, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin, coriander and dark brown sugar. Blend until it forms a smooth sauce; about 2 to 3 minutes.
3. Adjust the seasoning with salt, to taste.
4. Transfer half of the sauce to a sealed container and set aside in the refrigerator.
5.  Transfer the other half to a large bowl and stir in the 2 teaspoons kosher salt.
6. Add 1 steak to the bowl and turn to coat. Transfer to a large container. Repeat with the remaining steak, and then pour any excess marinade over the steaks.
7. Cover and refrigerate for at least 3 hours, or overnight.
8. When you’re ready to make the fries, remove the reserved sauce from the fridge to allow it to come to room temperature.

To make the fries

1. Spray the basket of an air fryer with oil. Spread half the fries on the air fryer basket in one layer, spray the fries with oil, and cook at 400° for 6 minutes.
2. Shake up and turn the fries and cook for 6 to 8 minutes more or until crispy.
3. Transfer to a serving plate. Repeat with the remaining fries.
4. Lightly oil and heat a grill or grill pan to high heat.
5. Remove the steaks from the marinade and wipe off any excess sauce.
6. Grill, turning occasionally, until the steaks are well charred on the outside and the centers register 110° F on an instant-read thermometer, 5 to 10 minutes total.
7. Transfer the steaks to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice the steaks thinly against the grain, then chop into bite-size pieces.

To assemble the carne asada fries

1. Place the fries on a large plate and drizzle the reserved sauce over them, to taste.
2.  Scatter the carne asada, tomatoes, onions and jalapeños over the fries. Drizzle with the crema and garnish with the reserved cilantro leaves.
3. Serve hot.

ChefSecret:  Consider making a double batch of carne asada to use in tacos, enchiladas, tortas and rice bowls.

Quip of the Day: “Why are eggs packaged in flimsy Styrofoam packaging and batteries come in a package that takes a chainsaw to open?”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Appetizers #CarneAsadaFries #CarneAsada #FrenchFries #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? What’s your favorite cut of steak—Sirloin, Filet, New York or Ribeye? For the last 35 years our test kitchen has been churning and turning out a wide variety of foods. We don’t usually have a hard time getting people to sample our efforts. The two most popular categories are steak and chocolate (not together, of course, except for one recipe for prime rib that is peppered with cacao nibs). Ribeye steaks are a particular favorite of mine because of the marbling of the fat. Ribeye Steaks can be prepared in a variety of ways.
 
Here’s a simple one.  Close your eyes and imagine a big, juicy Ribeye Steak and potatoes—the perfect combination of familiar, comforting and still a bit fancy. We cooked this steak recipe in a hot cast-iron skillet, starting with the potatoes. The process is quite simple—get the oil hot and start the potato wedges, salting them generously. Let the potatoes cook for ten minutes before you flip them. This creates golden-brown potatoes with a light, crispy crust on the outside and a perfectly creamy interior.
 
For the steak, we like a couple of USDA Prime Ribeye steaks. As they’re cooking, we melt some butter in the pan, throw in some garlic and baste the steaks with the buttery goodness. Basting gives the steak a fantastic sear, especially in a cast iron skillet. With the combination of the cast iron skillet and the butter the steaks develop deep, golden brown crust and crispy edges.
 
Of course, during the cooking process, the steak’s juices mingle with the garlic butter. Add a little lemon and some parsley, and you’ve got a wonderful buttery pan sauce. Potatoes love fat, too! So, of course they taste amazing drenched in the bright, buttery sauce. The Ribeye Steaks, infused with the aromatic butter, slice up tender, miraculously juicy and super flavorful every time.
 
This is a perfect dinner for two. It’s easy and fast enough for an ordinary weeknight and special enough for a romantic celebration. Add a shaved baby kale and artichoke salad, a bottle of robust red wine and grilled fruit for dessert.
 
Prep time:  15 minutes
Cook time:  20 minutes
Yield: 2 to 4 servings
 
Ingredients 
For the potatoes
3 tablespoons extra-virgin olive oil
1 pound medium Yukon Gold or red potatoes, cut into ¾” wedges—think steak fries
1/2 teaspoon kosher salt
 
For the steak and garlic butter
2 12-oz 1”-thick ribeye or New York strip steaks
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
3 teaspoons minced garlic
2 tablespoons chopped fresh parsley leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Freshly-ground black pepper, to taste
 
Directions
To make the potatoes

1. Heat the oil in a 12” cast-iron skillet over medium heat until shimmering. Add the potatoes cut-sides down, sprinkle with salt, and cook undisturbed until the potatoes are golden brown and release easily from the pan, about 10 minutes.
2. Using tongs, flip each wedge to the second cut-side and cook until browned and tender, 10 to 15 minutes more. Transfer the potatoes to a serving platter. Wipe out the skillet… you’ll use it to cook the steaks.

To make the steaks

1. Pat the steaks dry with paper towels.
2. Season all over with salt and set aside.
3. Add the olive oil to the skillet and return the skillet to high heat until the pan starts to smoke, just a bit.
4. Carefully place the steaks in the hot pan and sear until enough of a crust has developed that the steaks no longer stick to the bottom of the pan, about 2 minutes. Flip and sear the second side for 2 minutes.
5. Carefully add the butter to the pan.
6. Tilt the pan so the butter pools on one side… and add the garlic to the melted butter. Using a large spoon, baste the steaks with the garlic butter. Flip the steaks and continue to baste and cook. Begin checking the internal temperature of the steaks at 6 minutes into total cook time. Note: Medium-rare is between 125° and 130°.
7. Remove the pan from the heat, transfer the steaks to a clean cutting board — reserving the juices in the pan — and let the steaks rest for about 5 minutes.
8. Stir the parsley and lemon juice into the pan juices. Let the sauce cool for a few minutes, then taste and correct the seasoning with more salt, pepper and lemon juice as needed.
9. Cut the steaks across the grain into half-inch thick slices and place them on top of the potatoes.
10. Drizzle the steaks and potatoes with the pan juices and serve immediately.

ChefSecret:  Allow both the potatoes and steaks to sear to a crust before trying to move them around the skillet. This will allow a crisp crust to develop on both.

Quip of the Day: “When you’re talking, you’re only repeating what you already know. But when you’re listening, you may learn something new.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entrees #Dinner #Beef #RibeyeSteak #WedgePotatoes #Filet #NewYorkSteak #YukonGold #RedPotatoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                          ©Perspectives/The Consulting Group, Inc., 2022