How you doin’? It’s going to be another big sports weekend coming up… World Series baseball, NFL football, NBA basketball, NHL hockey and the national sport of politics… it’s exhausting just thinking about it!
 
You and your buddies are going to need some serious fortification to keep you going through all those games, and we’ve got just the thing… Firehouse Peanut Chili! That’s right, I said Peanut Chili. 
 
If you're a fan of chili, you know that this spicy dish comes in an almost-endless number of varieties. Just attend any chili cook-off and you'll be amazed at the versions you'll see. From mild to hot, chili can feature different types of peppers, meats, spices, noodles and even beans, or better yet, peanuts as in my version.
 
But where exactly did this spicy dish first come into existence? Some would say that ancient man probably figured out how to combine meat and peppers into a tasty stew thousands of years ago.
 
Myths and tall tales are not hard to find when it comes to the origin of chili. For example, one popular tale tells of a Spanish nun, Sister Mary of Agreda, who supernaturally appeared to Native Americans in the early 1600s and returned with the first recipe for chili: chili peppers, venison (deer meat), onions, and tomatoes.
 
The modern dish we know as chili, also known as chili con carne (chili with meat), does appear to have roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier.
 
In the 1880s, chili stands became popular in San Antonio. Women known as "chili queens" served "bowls o' red" to customers, and the fame of chili con carne began to spread across the country. The 1893 World's Fair in Chicago featured the dish at the San Antonio Chili Stand. Since that time, chili has become a popular dish all over the United States. Its association with Texas, however, remains quite strong. In fact, the Texas legislature named Chili the official state dish in 1977.
 
Today, playful debates rage at chili cook-offs regarding which ingredients belong in "real" chili. For many Texans, a "bowl o' red" contains nothing more than chili peppers, meat, and spices. Midwestern versions often add beans and additional fat into the mix. It's not uncommon to find regional varieties of chili that also feature tomato sauce and/or pasta noodles.
 
Chili cook-off attendees will often create their own unique version of chili by choosing specific ingredients they feel will create the most intense flavor. You'll find chilis with different types of meat, including beef, sausage, turkey, and venison. Vegetarian chilis are also popular, replacing the meat with a variety of flavorful vegetables. Chili chefs will also customize the spiciness of their chili by selecting a variety of chili peppers that they believe will give their chili the perfect amount of spice and heat.
 
So, why not Chili con Peanuts! This is for real. U.S., southern-grown peanuts (instead of beans), Guinness Stout and cocoa powder come together with lots of flavor and spice in this new popular Firehouse Peanut Chili recipe. The peanuts are a perfect substitute for those old blaster beans. It's just the thing for meals at the fire station, tailgating fare before games or any time of year.
 
Prep time:  30 minutes
Cook time:  at least 3 hours (the longer it cooks the better it tastes)
Yield:  5 quarts+
 
Ingredients 
2 pounds raw peanuts (for soaking)
1 tablespoon peanut oil
1-1/2 pounds ground beef chuck
12 ounces spicy Mexican chorizo
2 cups chopped yellow onion
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 red jalapeño chile peppers, seeded, seamed and chopped
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
3 tablespoons beef stock concentrate (Better Than Bouillon)
1 22-ounce bottle Guinness Stout
1 cup water
4 6-inch tortillas chopped
1/8 cup chili powder
1 tablespoon chipotle chili powder
1/2 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 tablespoon dried oregano
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons Tabasco hot pepper sauce (or more if you like it hotter)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (or more if you like it hotter)
1/2 teaspoon paprika
1 teaspoon granulated sugar
 
Garnish 
1 (10.5 ounce) bag corn chips (I prefer Fritos)
1 (8 ounce) packaged shredded Cheddar cheese
1 diced red onion
 
Directions

1. Soak the peanuts in cold water overnight.  Change the water at least once during the soak.
2. Place a large stock pot over medium-high heat. Add the peanut oil and crumble the ground chuck and chorizo into the hot pan and cook until evenly browned.
3. Add the onion, celery, green and red bell peppers and chili peppers; sauté for four minutes.
4. Skim off any excess grease.
5. Drain the presoaked peanuts and rinse in cold water.
6. Add the presoaked peanuts, the diced tomatoes and tomato paste. Stir to coat the peanuts.
7. Add the beef stock concentrate, Guinness, water and tortillas pieces.
8. Season with the chili powders, Worcestershire sauce, garlic, oregano, cocoa powder, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar.  Stir to blend, then cover and simmer over low heat for at least 3 hours, stirring occasionally.
9. After 3 hours, taste to test for the doneness of the peanuts and adjust salt, pepper and chili levels to your taste if necessary. The longer the chili simmers, the richer the flavor.
10. Remove from heat and serve over Frito Scoops with shredded cheese and diced onion or refrigerate and serve the next day.

ChefSecret:  The tortillas serve as a thickener to help emulsify the chili. You can also thicken and add a toasty flavor to the chili by using Fritos Corn Chips which will give you a cornier flavor.

Quip of the Day: "Never argue with stupid people. They will drag you down to their level and then beat you over the head with experience."
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #FirehousePeanutChili #Peanuts #NationalPeanutBoard #NPB #US-Peanuts #Guinness #Cocoa #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? A dinner at Rao’s Italian Restaurants in New York is not really a meal without a plate of their world-famous meatballs.
 
Rao’s has been a cornerstone of the East Harlem NYC neighborhood since 1896. They are known for no-nonsense, Italian home cooking and a homey checker cloth elegance that has long attracted celebrities, politicos and people lucky enough who had Frankie No on speed dial. As one of the owners, Frankie kept the reservation book. If you weren’t a celebrity type or had a standing reservation, he would respond with a demonstrative “NO—we’re booked up for four months.” Old Frankie even had a role in Goodfellas. That must have been the price of admission for some of the movie moguls while filming in New York.
 
Fortunately for you the restaurant offers many of their sauces in jars. While they are the pricey brand on the shelf—about twice as much as the next brand—I consider them to be the best jarred sauce available—even better than Frank Sinatra’s mama’s sauce.
 
And if you’re craving great meatballs, you can make them at home… no reservation required! Our tip (not the usual 18%, 20%, 22%)? These meatballs pair well with a big, bold red wine that can match the meat for richness and take the tangy edge off the tomato sauce: Think good rich Zinfandel or a Cabernet Sauvignon blend.
 
Prep time:  15 minutes
Cook time:  20-25 minutes
Yield: 4 servings (half pound per person or less if served with pasta)
 
Ingredients 
1 pound ground lean beef
1/2 pound ground veal
1/2 pound lean ground pork
2 large eggs
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups fine breadcrumbs (seasoned or unseasoned)
2 tablespoons extra virgin olive oil
1 jar (24-ounces) of Rao’s Marinara Sauce (regular or sensitive)
Shredded Parmesan cheese and fresh parsley sprigs for garnish
 
Directions

1. Lightly combine the beef, veal and pork in a large bowl.
2. Add the eggs, cheese, parsley, garlic, salt and pepper.
3. Using your hands, blend ingredients together.
4. Blend the breadcrumbs into meat mixture. If the mixture is dry, slowly add enough water until it’s quite moist and sticky.
5. Shape the meat mixture into 3-inch balls.
6. Heat the olive oil in a large pan. When oil is hot, fry the meatballs in batches, turning regularly, until they’re browned evenly on all sides; about 5 minutes per batch.
7. Remove the meatballs from the oil and drain on paper towels.
8. In a large pan, bring the marinara sauce to a simmer, and then gently lower the cooked meatballs in and continue simmering for 15 minutes.
9. Serve over pasta, in a sandwich, or on their own.

ChefSecret: 

• Do not overwork the meats when mixing as the meatballs will get tough and rubbery. I like to use a large ice cream scoop to portion the meatballs. If they’re a consistent size, they’ll cook more evenly. 
• If you prefer not to fry the meatballs, you can bake them at 350˚  in the oven. Omit the olive oil and place scooped meatballs onto foil-lined sheet pans and bake for about 15-20 minutes (depending on size of meatball); rotate the trays shelf to shelf and front to back about halfway through. The meatballs are done when they start to brown on the top.

Quip of the Day:  Why don’t meatballs ever go out on Saturdays? Because they are already “sauced!”
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
​#Entree #Meatballs #Raos #RaosSauce #RaosMeatballs #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Sometimes an Instant Pot is the right decision and other times your Slow Cooker is the way to go. This Bunkhouse Beefy Pot Roast recipe is one of those perfect fall/winter recipes… a great idea for any night of the week, and so easy in your One-Pot Slow Cooker.
 
The secret to this recipe is to incorporate a little Hidden Valley Original Ranch Seasoning Mix for extra delicious flavor in every bite.
 
Pot roast is an all-American beef dish made by slow cooking a cut of beef in moist heat. Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. While the toughness of their fibers makes such cuts of meat unsuitable for oven roasting, slow cooking tenderizes them, while the beef imparts some of its flavor to the water or wine.
 
Prep time:  10 minutes
Cook time:  8 hours
Yield:  8 servings
 
Ingredients 
4 pounds beef roast
3/4 cup beef broth
1/4 cup cheap red wine
1-1/2 pounds new potatoes cut in halves
4 large carrots, peeled and cut into 1-inch chunks
1 seasoning packet or 3 tablespoons Hidden Valley Original Ranch Seasoning,
 
Directions (that couldn’t be easier)

1. Place the beef roast in the bowl of a slow cooker. Sprinkle the ranch seasoning mix over the roast and rub it in well.
2. Pour the beef broth and wine around the roast.
3. Set the slow cooker/crockpot to LOW and cook for 6 HOURS.
4. Add the potatoes and carrots and cook for another 2 HOURS.
5. Slice and serve hot with potatoes and carrots.

ChefSecret:  You can use any spice mixture to add flavor. Make it a south of the border flavor, barbecue or even Asian in profile.

Quip of the Day:  Three workers were having lunch on a bridge. They were each discussing what they had for lunch.
 
Sam had a ham and cheese sandwich: “Man if my wife packs ham and cheese one more time this week I am jumping off this bridge.
 
Tony had roast beef: “Me too man, I’m sick of roast beef. If I get this one more time this month I’m jumping off.”
 
Carl had meatballs. “Cripes, I’m sick of meatballs. If I get this one more time I’m jumping too.”
 
The next day the workers were eating lunch again. Sam unpacks his and is happy to see a tuna sandwich. Tony also is excited to see a turkey sandwich. Carl unpacks a meatball sub, cries in dismay, and leaps from the bridge to his death.
 
“Oh my god!!!” yells Sam. “What the hell was Carl thinking?” “I don’t know, he packs his own lunch!”
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #PotRoast #SlowCooker #CrockPot #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Grilled steak is one of summer’s most effortless meals, and my recipe has the perfect balance of smoky char and herbal brightness. I marinate a tri-tip in tamari, toasted whole coriander and cumin and lots of lime. I like the rich, fermented soy and earthy cumin combination that brings out the savory meatiness defining this cut of steak. The acid from the lime brightens things up and tenderizes the meat so it cooks up juicy with a buttery texture.
 
I also grind up some of the toasted coriander and cumin seeds to make a rub for the steaks. On the grill, the tamari and spices char up, creating a lovely crust on the steak. It seals in the meat’s juices and flavor, but it also adds some great texture and a warm counterpoint to the chimichurri.
 
My chimichurri is made with cilantro, garlic, shallots, fresh red jalapeño, lime and a little honey. It’s a departure from the classic Argentinian recipe, but it’s got all the herb-acid-heat you’d expect, and it adds the perfect touch of super zippy and refreshing flavors.
 
Prep Time:  10-15 minutes
Marinade time:  4-12 hours
Grilled time: 25-30 minutes
Dwell time:  10 minutes
 
Yield:  4 to 6 servings
 
Ingredients 
For the steak
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium tamari
1/3 cup extra virgin olive oil
3 pounds prime tri-tip
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon peanut oil, for brushing
 
For the lime chimichurri
1-1/2 cups finely chopped fresh cilantro,
1 tablespoon minced shallot
1 stemmed, seeded, and minced red jalapeño
1 tablespoon grated or pressed garlic
2 tablespoons freshly squeezed lime juice
1/4 teaspoon honey
1/2 cup extra virgin olive oil
 
Directions

1. In a small skillet over medium-low heat, toast the coriander and cumin seeds until fragrant, about 1 minute. Let cool.
2. Transfer half of the seeds to a spice grinder and grind into a coarse powder. Set it aside.

To marinate the steak

1. In a shallow dish, whisk together the remaining whole, toasted seeds, lime juice, tamari and olive oil.
2. Pat the tri-tip dry with paper towels and place it in the marinade, turning to coat. Cover with plastic wrap and marinate it in the refrigerator for 4 to 12 hours, turning 1 to 3 times.
3. When ready to grill, remove the steak from the marinade, pat it dry, and wipe off any seeds.
4. Let it come up to room temperature for 30 minutes before grilling.
5. Preheat the grill to medium-high heat. Generously season all sides of the steak with salt and black pepper, then rub in the reserved ground spices. Lightly brush all sides of the steak with peanut oil.
6. Grill the steak for 2 to 3 minutes on each side until well charred, then move the steak to indirect heat. Cover and cook, turning occasionally, until the thickest part of the steak reaches 125º on an instant-read thermometer, 20 to 25 minutes.
7. Transfer the steak to a cutting board and tent it with aluminum foil for 10 minutes.

To make the chimichurri

1. In a small bowl, stir together the cilantro, shallots, jalapeño, garlic, lime juice, honey and olive oil.
2. Season again with salt and black pepper.
3. To serve, cut the steak against the grain into ¾”-thick slices. Top with chimichurri and enjoy!

ChefSecret:  This steak recipe makes one of the best steak salads with sliced grape tomatoes, cucumber, avocado and torn lettuce.  Use the leftover chimichurri marinade as a salad dressing.  Be sure to boil the dressing and cool it before reusing.

Quip of the Day:  Q. Which hand do you use to cut your steak?  A. Neither, you use a knife.
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #TriTip #Cumin #Chimichurri #GrilledTriTip #CutAgainstTheGrain #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summertime is grillin’ time and there is nothing quite as wonderful as a beautifully grilled, flame-kissed ribeye steak.
 
Why is it that many of the simplest dishes are the most feared? This is especially true if the goal of the dish is to transform a single ingredient, like poached eggs, whipped cream or, yes, even a grilled steak. All these dishes lean on unique techniques and the right timing, which can feel mysterious until you’ve gotten the hang of it.
 
Grilled steak can be even more intimidating because there’s a grill, fire and the expense of a great piece of meat involved. A really nice cut of steak can cost big bucks.
 
To my taste there’s really no substitute for the flavor you get from grilling steak. And once you get the hang of it, grilled steak is one of the quickest, easiest meals around. It’s practically a convenience food. It’s also one of the most satisfying dinners to make. Nothing beats the primal joy that comes with pulling a perfectly seared, tender, juicy ribeye off the grill. So, here are couple of my tips to turn you into a grilling professional.
 
Temper time:  1 hour before grilling
Prep time:  5 minutes
Grill time:  10 to 12 minutes
Rest time:  5 minutes
Yield:  1 serving
 
Ingredients 
1-1/2- to 2-inch thick ribeye steak
Salt and pepper to taste
More to learn in the ChefSecret below
 
Directions

1. Remove the steak from the refrigerator about 1 hour before cooking. Getting the steak up to room temperature will help it cook more evenly and sear more quickly, so you don’t overcook it.
2. Lightly score the fat cap.
3. Prepare a charcoal grill or heat a gas grill to high.
4. Pat the steak dry with a paper towel. Drying the steak before it goes on the grill will help it sear, giving you great, even grill marks.
5. Season generously with salt, but don’t use the pepper until after the meat is cooked so it won’t burn.
6. Place the steak on the grill directly over the hot coals and cook with the lid off, so the top of the steak doesn’t overcook; cook for about 2 to 3 minutes.
7. Turn it (don’t flip it) 90 degrees and cook for another 2 minutes. Turning the steak will give you nice, crosshatched grill marks.
8. Now, flip the steak over and cook it for 4 to 5 minutes, repeating the turn for cross-hatching.
9. Remove the steak from the grill when the internal temperature reaches 120⁰ F on an instant-read thermometer.
10. Allow the ribeye to rest on a cutting board, tented in foil, for another 5 to 7 minutes. This helps the meat reabsorb the juices and will also raise the temperature by about 10⁰ F.
11. Slice the steak against the grain.
12. Season it with a pinch of salt and pepper.

ChefSecret:  You can substitute the salt and pepper with Montreal Seasoning for a well-rounded flavor. I like to glaze the ribeye with balsamic vinegar when I take it out of the refrigerator for perfect grill marks and a touch of sweetness.

Quip of the Day:  I’ve got beef with anyone who doesn’t appreciate a good ribeye steak.
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #Dinner #Grill #SteakOnTheGrill #Ribeye #FlameKissed #DontFearTheFlame #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024