How you doin’? I love tamales! There are tamale-like dishes in countries all around the world, not just Mexico and Central and South America. What is always interesting are the different wrappers and fillings that are used from country to country—corn, potato, rice for filling and corn husks, banana and tea leaves for wrappers.
 
I attempted to make tamales on several occasions. It can be an all-day affair—one that I don’t engage in anymore. Once you get started you have to make at least a hundred of them to make it worthwhile.  But everyone in our test kitchen knows to bring in some of “mama’s” homemade tamales at Christmas time—that’s the price for a year-end bonus.

Last year, I discovered a novel way to make a limited number of not-so-traditional tamales at home anytime you want them—they are Mini-Tamale Pie Muffins. Inside each crispy cornmeal muffin is a chili of seasoned ground beef and corn and bean salsa.
 
My mini-tamale muffins are made with lean ground beef, corn and bean salsa and plenty of seasoning—you’ll think you’re on a Mexican beach vacation. These mini-muffins have all the tasty goodness of “real” Mexican food, but because the recipe is made from scratch, you won't have all of the added lard you might find in many traditional tamales, yet there is a flavor-thrill in every bite and they’re so much fun to eat.
 
Planning a party? If you have a large group of people to feed, you can't go wrong with this easy tamale muffin recipe. Plan on about two tamale muffins per person with side of roasted corn and salsa. Your guests are sure to love the loaded mini muffins and they might just come back for seconds.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  5 minutes
Yield:  4 servings
 
Ingredients
For the filling
8 foil muffin cup liners
Food release spray (Pam works well)
2 teaspoons olive oil
8 ounces ground beef (80/20)
2 to 3 teaspoons Ed’s Taco Seasoning (see recipe below)
3/4 cup tomato-chili salsa
1/4 cup corn (frozen or fresh)
2 tablespoons water
 
For the topping
1/2 cup cornmeal
1/4 cup all purpose-flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted
3/4 cup grated pepper jack cheese
 
Directions

1. Preheat oven to 375°F.
2. Set an oven rack in the middle of the oven.
3. Line 8 standard muffin cups with muffin cup liners.
4. Spray the liners with food release.

To make the filling

1. In a medium skillet heat olive oil over medium-high heat. Cook ground beef in the hot oil, stirring frequently, until no longer pink.
2. Stir in the taco seasoning, salsa, corn, and water.
3. Bring to a simmer and cook until slightly thickened. Evenly divide between prepared muffin cups.

To make the topping

1. In a medium bowl whisk together cornmeal, flour, sugar, mustard powder, baking powder and kosher salt.
2. Whisk in the egg, milk and butter.
3. Top the filling in the muffin cups with the batter and cheese.
4. Bake for 20 minutes or until set.
5. Let stand for 5 minutes before serving.

 
                                                        Ed’s Taco Seasoning
Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions

1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.

ChefSecret:  In a pinch, use Jiffy Corn Muffin Mix, add 2 tablespoons of extra butter and 3/4 cup of grated Pepper Jack Cheese.

Covid-19 Quip of the Day: “It may take a village to raise a child, but I swear it’s going to take a whole vineyard to home school one.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Side #Snack #CornMuffin #TamalePie #MiniMuffin #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Roast beef Chili? I can see you scratching your head. Who makes chili out of roast beef?  I do! Making a long story short, I used to work for Lawry’s (both the food company and the restaurants). My first couple of months as a food and beverage consultant I was entertaining buyers at Lawry’s the Prime Rib several times a week.
 
Lawry’s was great family business and I loved the story and the Frank family behind it. Even before joining the company, I already had a nostalgic feeling for the restaurant where we held our family milestone events—birthday, anniversaries, graduations—and where I first tasted fine prime rib.
 
Lawry’s was a dining experience. When you dined at Lawry’s your cut of prime rib is served to you by a carver in a spiffy white chef’s outfit with a medallion around his neck. He rolled a hefty, gleaming stainless-steel serving cart to your table (that costs as much as a new Cadillac) filled with cooked prime ribs, mashed potatoes, creamed spinach, and creamed corn. The carver slices off the appropriate cut—Diamond Jim Cut (over a pound), Lawry’s Cut (over a half pound) and English Cut (thin slice of roast beef). Lawry’s is known for their efficient, spectacular service and you can be seated and served and out the door in under an hour.
 
Prime rib of beef is rich, somewhat fatty and a lot of beef to consume in a short amount of time. I found myself taking home “doggy bags” and making the best damn chili with the leftovers. It doesn’t take much prime rib to make a really great chili.
 
Use the recipe below as a guide—feel free to tailor it to your own tastes and the availability of roast beef. This is a great starter Instant Pot recipe and what I call a dump-and-cook chili—not much to it except the great taste in a little over a half hour.
 
Prep time: 10 minutes
Cooking time: 25 minutes, plus 10 minutes (release time)
Yield:  8 Servings
 
Ingredients
1 tablespoon olive oil
1 to 2 cups of diced prime rib
1 cup of diced yellow onion
2 (30-ounce) cans of mild chili beans
1 (10-ounce) can of original Ro·tel chili and tomatoes (mild)
2 cups corn off-the-cob or frozen corn kernels
2 tablespoons chili powder
1 tablespoon dried cumin
2 cans of dark beer (I prefer Guinness)
1 to 1-1/2 cups of Frito® brand corn chips
 
Directions

1. Set the Instant Pot to SAUTÉ and heat 1 tablespoon of the oil until shimmering.  Add the diced prime rib and onion and sauté for about 5 minutes,
2. Cancel sauté function. 
3. Add the remaining ingredients and stir well to combine.
4. Cover and seal the lid and cook on the HIGH PRESSURE setting for 25 MINUTES. Make sure the pressure release valve is closed.
5. Naturally release the pressure on the Instant Pot for 10 MINUTES using the pressure release valve before opening. Open the pot carefully. 
6. Stir the chili well to mix all the ingredients.
7. Eat now or let it cool and refrigerate for later use.

ChefSecret:  Don’t have any leftover prime rib? You can make my chili with a pound of ground beef and a half pound of chorizo sausage. Sauté both together with the onions.  No matter how you make chili, it always tastes better the next day.

Covid-19 Quip of the Day: “I’ve had a lot of things to think about over the last 8 months.  One is, why do they put braille on the drive-through bank machines?”.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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Here is wishing you the very best during the holidays. 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 #RoastBeefChili #Lawrys #Rotel #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? My friend Kathy asked me, "What are the best ways to cook a Standing Rib Roast for Christmas?"  First and foremost, find yourself a great local butcher who will help you get the best cut of prime rib and prepare it for cooking. I usually pre-order PRIME as that has the best level of marbelizing. Half of your meal success is in the hands of your butcher and the steer. The second half is all up to you.  There is no need to bring the meat up to room temperature first; you're going for a pink center, so it's okay if the outside heats up faster than the inside.
 
Place the meat bone side down in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. If the pan is too small, the meat will steam and not roast. For a boneless roast, it's best to use a roasting rack.

If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want the fatty side facing up so the meat will baste itself as it cooks.

Don't add water to the pan, and don't cover it!

Have your butcher prepare the roast by cutting away the rib bones from the eye of the roast and seasoning the whole roast with a mix of sea or kosher salt, celery seed, sugar, black pepper, onion, garlic and arrowroot. I use Penzeys Prime Rib Rub or you can just use Lawry’s Seasoned Salt and black pepper. Then, have the butcher tie the rib bones back on to the roast. This gets all the seasoning into all the meat and makes it so much easier to carve and look like a pro at the dining room table.

Prime Rib Cooking Time and Temperature
How long does it take to cook a prime rib? Well, it depends. There are three ways you can roast a prime rib:

1. Low temperature for a long time. At 325° F, the meat will take about 17 to 20 minutes per pound.
2. My preferred method. High temperature for a shorter time. At 450° F for the first 30 minutes and then reduce the temperature to 325° F, allow about 13 to 15 minutes per pound.
3. Both high and low temperatures. Start high—450° F—to sear the outside, then turn down the oven to 300° F after 30 to 45 minutes to finish.

Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.

The Secret to a Perfect Prime Rib
You just spent $100++ on a seven-bone roast… you can afford to invest in an $7 (Amazon or Target) thermometer (you should have one in the kitchen anyway). A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).

Medium Rare = 130-140° F
Medium = 145-155° F

Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven.
Let the roast stand, tented loosely with aluminum foil, for 15 or 20 minutes before carving to let the juices return to the center.

With prime rib, it's easy to satisfy everyone's preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least doneness. Serve with pan drippings transformed into a simple Au Jus with some Horseradish Sauce on the side.

Beef Au Jus
This is the most minimalist method for doing a quick au jus for your prime ribs of beef. You can dress it up a bit with port wine, but that’s optional.

Prep time:  5 minutes
Cook time: 10 minutes
Yield: 8 servings
 
Ingredients
1/2 cup beef fat drippings from a prime rib or other roast beef
3 tablespoons all-purpose flour
4 cups beef broth
1/4 cup port wine (optional)
salt and ground black pepper to taste
 
Directions

1. Melt the fat in a skillet over medium-high heat.
2. Whisk the flour into beef fat; cook, whisking constantly, until the mixture thickens; about 3 minutes.
3. Pour beef broth (and port wine, if using) into fat mixture; increase heat to high and bring mixture to a boil.
4. Boil mixture until it thickens slightly; season with salt and pepper to taste.

 
Horseradish Sauce
This sauce is wonderful with Prime Rib or London Broil. It is also very good with Roast Beef. I use it on beef sandwiches like a spread.

Prep time:  5 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons prepared horseradish
1 tablespoon apple cider vinegar
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon cayenne pepper
1/4 cup sour cream
 
Directions

1. In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
2. Store refrigerated.

ChefSecret:  If you are looking to save a few calories to save room for pie you can substitute low fat mayonnaise and sour cream for the full fat versions. For a little extra punch you can grate your own fresh horseradish.
 
Covid-19 Quip of the Day:  “I'm not talking to myself... I'm having a parent-teacher conference."
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

#Entrees #Beef #PrimeRib #Penzeys #Lawrys #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                  ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). You can find anything you want to buy or eat in one of the Taiwanese night markets. These street markets in Taiwan thrive in urban or suburban areas between sunset and sunrise. Night markets in Taiwan are similar to those in areas inhabited by ethnic Han. A few, such as Huaxi Street Tourist Night Market, utilize purpose-built marketplaces, but most occupy either sidewalks or even entire streets that carry vehicle and pedestrian traffic by day. Some night markets in smaller side streets and alleys feature retractable roofs. Most night markets operate daily and feature a mixture of individual stalls selling clothing, consumer goods, xiaochi, specialty drinks and impressive food.
 
The atmosphere is usually crowded and noisy with hawkers shouting and fast-paced music playing over loudspeakers. Taiwanese night markets have evolved over the years from small local gatherings to noisy streets lined with vendors. Vendors must adhere to regulations placed on their activities by the Taiwanese government.
 
On one of my visits, I was invited into a stall’s doorway and upon entering I found a well-appointed restaurant. What a surprise. The next biggest surprise was the quality of Chinese steak dish. It is mild and flavorful with a silky texture. I think you’ll love making this recipe almost as much as you will love eating it. The secret is, consistent thinly sliced steak.

Prep time:  15 minutes
Cook time:  5 minutes
Yield:  4 servings
 
Ingredients
 
For the crispy noodles
1/3 (6-ounce) package fine rice noodles
1/2 cup peanut oil
 
For the steak
1 tablespoon peanut oil, plus 2 tablespoons (for stir-frying)
1 tablespoon cornstarch
1 tablespoon dark soy sauce
2-1/2 teaspoons light soy sauce (I prefer Kikkoman)
1 teaspoon hoisin sauce (I prefer Lee Kum Kee)
1 tablespoon red wine
1 egg white, beaten
1 teaspoon granulated sugar
Kosher salt and black pepper to taste
1/2-pound sliced steak (filet, New York or rib eye)
1/2 cup coarsely chopped yellow onions (to be added when stir-frying)
 
For the stir-fry sauce
3 tablespoons water
1 teaspoon oyster sauce (I prefer Lee Kum Kee)
1 tablespoon cornstarch
1/2 teaspoon granulated sugar
1 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
 
Directions
To make the crispy noodles

1. Bring the oil for deep frying to 400⁰F in a wok over high heat. Oil is ready to use when a few noodle strands dropped into the oil puff and rise to the surface immediately on contact. Add rice noodles all at once and remove the noodles with tongs as soon as they puff and pop to the surface—this happens quickly. Drain on paper towels. Set aside. Drain and save the remaining peanut oil.

To marinade and prepare the steak

1. Combine 1 tablespoon of oil, the cornstarch, dark soy sauce, soy sauce, hoisin sauce, wine, egg white, sugar, a dash of salt and a dash of pepper. Add steak and toss to coat well to marinate. Set aside.

To make the stir-fry sauce

1. Combine water, oyster sauce, cornstarch, sugar, dark soy sauce and light soy sauce; stir until smooth.

To stir fry the steak

1. Coat the bottom and sides of a wok or skillet with 2 tablespoons of oil over high heat.
2. Add the onions and stir-fry 2 minutes.
3. Add the marinated beef and stir-fry to sear, stirring gently to prevent meat from breaking up and becoming watery, 1 minute. Remove from the heat.
4. Pile the puffed rice noodles on a platter and spoon the beef mixture on top. Do not mix. Can also be served with steamed rice.

ChefSecret:  Rice noodles are fun to work with as they puff in an instant and kind of look like Styrofoam. They add a lot of texture and suck up a lot of sauce, or they can be a crispy garnish that adds another level of complexity to an Asian dish.
 
Covid-19 Quip of the Day: “Do you know the feeling when you get into bed, fall right asleep, stay asleep all night and wake up feeling refreshed and ready to take on the day? Yeah, Me neither!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #TheChinaRoseCollection #Steak #Beef #NightMarkets #TaiwanNightMarket #SilkyBeef#ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                          © PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? ¿Cómo te va? When you make this salad for your family you will be doing very well, thank you.
 
For some of us, salads can be very boring… most families use them as the first course for dinner—a little lettuce, shredded carrot and a tomato slice or two. Why is this salad so different? Yes, it’s made with fresh, crisp produce, but it’s also loaded with different flavors and textures. It incorporates many of the ingredients found in Mexican cuisine. It is easy to make with both store-bought canned corn or fresh corn off the cob that you can grill or roast. You can use a store-bought taco mix (like Lawry’s) or you can use the Perspectives recipe below. You can use store bought chips, but freshly fried tortilla chips are so much better. And finally, if you want to get really showy, you can fry flour tortilla bowls and serve the salad in the bowl. Actually, you can add or delete ingredients at will according to the tastes and the whims of the chef.
 
I have had a lot of people ask over the last several weeks, where do all our recipes come from? We have over 10,000 recipes in our data base that come from our cookbooks, restaurants and The California Kitchen (our test kitchen). Our recipes are tested by chefs and cooks and meal providers (with no professional experience) to make sure that the recipes are understandable, easy to make and, as advertised, delicious. Let’s get cooking!
 
Prep time:  25 minutes
Cook time:  15 minutes
Yield:  4 servings
 
Ingredients
For the crisp tortillas and beef
1/4 cup light frying oil
4 (6-inch) corn tortillas, cut into thin strips
1 teaspoon kosher salt
1-pound lean ground beef (or ground turkey or chicken)
1/4 cup fresh tomato salsa
2 tablespoons taco seasoning (see recipe below or Lesson #24)
 
For the dressing
1 cup sour cream
1/2 cup fresh tomato salsa
2 tablespoons freshly squeezed lime juice
1 teaspoon taco seasoning
 
For the salad
1 head romaine, chopped, rinsed and dried (about 6 cups)
1 cup fresh cilantro leaves, picked
6 medium green onion tops, thinly sliced
1 (15-oz) can corn kernels, drained or 2 cobs of corn roasted or grilled, removed from the cob
1 (15-oz) can black beans, drained and rinsed
1-pint cherry tomatoes, rinsed and halved
2 cups shredded sharp cheddar cheese
1 medium avocado, diced
 
Directions
To make the crisp tortillas and beef

1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the tortilla strips and fry, stirring occasionally, until golden-brown and crisp, 2 to 3 minutes. Remove the tortilla strips and drain on a paper towel and sprinkle lightly with salt.
2. Carefully drain any excess oil from the skillet and return it to medium-high heat. Add the ground beef (turkey or chicken) and cook, breaking the meat up into small pieces with a stiff spatula, until cooked through and starting to brown, about 8 minutes.
3. Add the salsa and taco seasoning and cook until the liquid in the pan thickens slightly, 2 to 3 minutes more.
4. Remove the skillet from the heat and set aside as you build the rest of the salad.

To make the dressing

1. Whisk all the ingredients together in a small bowl.

To build the salad

1. Place the romaine, cilantro and scallions in a large bowl and toss to combine. Add the corn, black beans, tomatoes, cheese and avocado if using. Just before serving, add half of the dressing to the salad and use tongs to toss until well coated. Taste and add more dressing, if desired.
2. Portion out the salad, and top each serving with the browned beef (turkey or chicken) and tortilla strips.

 
                                                        Taco Seasoning
Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions

1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.

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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America.  Thanks for reading.

#Salad #TacoSalad #BeefTacoSalad #ChickenTacoSalad #RestaurantStyleTacoSalad #TurkeyTacoSalad #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020