How you doin’? Beef brisket is a tough cut of meat—one of the toughest—that can be cooked in a number of different styles. If cooked properly, brisket can be broken down into a cut of meat that is flavorful, tender, and buttery rich Texas-style barbecue—Yum!
 
Traditional Texas-style barbecue smoked brisket is usually prepared by rubbing the brisket with a dry spice rub, then smoking the beef slowly with over charcoal or wood for 10 to 12 hours at 212⁰ F.
 
My Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket completely—nothing can—but it’s an awesome shortcut and great alternative when you don’t have access to a grill, smoker or the time to do it.
 
You won’t be able to help but fall in love with this tender beef and great texture, bursting with moist and juicy beefy flavors. Plus the super yummy smoky, sweet, savory, spicy homemade barbecue sauce.
 
This recipe will save you time and hassle to meet your craving for deliciously gorgeous brisket, without any of the smokehouse clean-up.
 
Prep time:  20 minutes
Marinade time: 2 hours or overnight
Instant Pot time:  about 2 hours
Yield:  4 to 6 servings
 
Ingredients
2 to 3 pounds beef brisket (2 inches thick)
 
For the dry rub
3 tablespoons dark brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid smoke (I prefer Wright’s)
 
For the barbecue sauce
1 cup sliced onion
3 tablespoons minced garlic
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke (Wright’s)
1/2 cup beef or chicken stock
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon dark brown sugar
 
Directions
To prepare the brisket dry rub

1. In a glass mixing bowl, mix all the dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate in the refrigerator for at least 2 hours, preferably overnight, so the salt can penetrate the meat.

To cook the Brisket

1. Add the sliced onion, minced garlic, maple syrup, honey, apple cider vinegar, liquid smoke and stock to the insert pan of the Instant Pot and mix well.
2. Add the marinated brisket to the Instant Pot.
3. Set Instant Pot to HIGH PRESSURE for 70 MINUTES
   
4. NATURAL RELEASE for 10 MINUTES.
   
5. Push the CANCEL button
6. Remove the lid carefully.
7. Carefully lift the cooked brisket out and place on a cutting board to rest.
8. Spoon off or use a fat separator to remove most of the fat from the BBQ sauce.
9. Press the SAUTÉ button and bring the BBQ sauce back to a simmer.
10. Mix in the ketchup, Dijon mustard, and brown sugar in the Instant Pot.  Let the BBQ sauce thicken by simmering for 10 TO 15 MINUTES, stirring occasionally.
11. Taste and adjust the seasoning, if necessary. You may need to add salt to your taste.
12. Brush some of the barbecue sauce over the brisket.
13. Use a blowtorch or place the brisket on a pan in the oven set to broil to slightly caramelize the BBQ sauce on the top of brisket.

ChefSecrets:  It ain’t no secret—always slice your brisket against the grain to maximize tenderness; and serve your sauce on the side.

Covid-19 Quip of the Day: “We should train all Amazon delivery people to give the COVID-19 vaccine—the whole population would be immunized by Saturday…by Thursday if you’ve got Prime.”
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Do you have a question or comment?  Do you want to send a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We added a new search feature to make it easier to navigate through our blogs. 
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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 #Beef #Brisket #InstantPot #BBQ #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Do you think of yourself as a burger aficionado? If you do, you know the secret of a great burger is the proper ratio of bread to meat. My favorite burger has the perfect balance—having the beef, condiments, and bun in all the right proportions. The people who develop products at McDonald’s, In & Out, Wendy’s know that a perfect burger must be fantastic in all its particulars! And they sell millions of them every day.
 
It starts with a great meat block—usually 80% lean ground beef. The 20% fat makes all the difference in a hot skillet allowing the burger patties to caramelize on the outside and still stay juicy on the inside (as long as you don’t flatten them with a spatula). Then comes the just the right amount of toppings! I like American cheese on my burger because it’s a creamy smooth and meltier than other cheeses. Then what are you going to do for condiments? Ketchup, mustard? Not on my watch! I make a tangy secret burger sauce (recipe below) to keep things moist and flavorful. I top it with a split piece of crisp, salty, smoky bacon. Some people would argue, you need your five-a-day for produce—that’s why I add well-chilled shredded lettuce and a very thin slice of tomato.
 
I like a nice soft bun, not too dense, not too doughy. You just want enough bun to hold everything together, but not so much that it dominates the burger. Likewise, you don’t want to have too much burger that overtakes and sogs out the bun. You want the burger and bun to be at peace with each other.  It should smoosh down a little and meld with the burger, cheese, and toppings, creating the perfect bite and burger.
 
Prep time:  10 minutes
Cook time:  5 minutes
Yield:  4 burgers
 
Ingredients
1 pound ground beef (80/20)
Salt, to taste
Black pepper, to taste
1 tablespoon peanut oil
8 slices cheese of your choice
4 soft burger buns
2 tablespoons butter
2 cups shredded iceberg lettuce
4 slices of tomato
4 slices cooked crisp bacon
Burger sauce (recipe below)
 
Directions

1. Preheat the oven to 350º. Make the burger sauce (recipe below) and set it aside.
2. Divide the ground beef into 8 burgers, roll them into balls, and season them liberally with salt and pepper. Do not overwork the meat or your burgers will be tough.
3. Heat a large cast-iron pan or griddle over medium-high until it’s hot, brush on the peanut oil, and then add the burger balls, pressing them down once with the back of a flat spatula.
4. Cook the burgers until they’re crispy, about 3 minutes, and then flip and cook the second side. Try to resist pressing down on the patties too much.
5. While burgers are cooking, lightly butter the buns and toast them in the oven until warmed through and lightly crispy, about 5 minutes.
6. Place a slice of cheese on each burger, and then stack patties, so you have 4 double-decker burgers. Allow the cheese to melt.
7. To assemble each burger: spread burger sauce on the bottom half of the bun, top with lettuce, burger patties, tomato slice and split a piece of bacon, placing both halves atop the burgers. Spread burger sauce on the top bun, set it on the burger, and you’re ready to go.

 
                                                      Not-So Secret Sauce
 
Ingredients
1-1/4 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons roasted red pepper, rough chopped
2 tablespoons dill relish
6 shakes Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon liquid hickory smoke (Wright’s brand)
2 tablespoons chopped parsley
Salt, to taste
Black pepper, to taste
 
Directions

1. In a food processor, combine all the sauce ingredients and pulse until incorporated but not puréed.
2. Store in an airtight container in the fridge for up to a week.

 
ChefSecret: We’ve made our burgers double-decker because it’s fun, but this recipe works great with a slightly thicker single burger, too.
 
Covid-19 Quip of the Day:  Covid-19 quick and easy self-testing-- I tried this test and it truly works!

• Take a glass and pour a dram or two of your favorite whisky into it; then see if you can smell it. If you can, then you are halfway there.
• Then drink it. If you can taste it then it is reasonable to assume you are currently free of the virus because the loss of the sense of smell and taste are common symptoms.
• I tested myself 7- or 8-times last night and was virus free each and every time, thank goodness.
• I will have to test myself again today because I have developed a throbbing headache which can also be one of the symptoms.
  
• I'll report my results later.

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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.

#Entrees #Burger #DoubleBurger #Cheeseburger #SecretSauce #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? A great winter comfort food, barley soup could easily take more than 3-hours to cook. That’s okay, I guess, if you have the time—I usually don’t. Using an Instant Pot to make this recipe is so simple and easy and only takes about a third of the time. If you like mushroom barley soup and beef stew, I’m sure you’ll really like this soup to take the chill out of those cold winter days and nights. This soup is even better on day-two.
 
Contemporary history tells us that soups like these originated in Scotland where it was called Scotch Broth. The main ingredients then, as today, are typically barley, stewing or braising cuts of beef or lamb, root vegetables (such as carrots, rutabaga or sometimes turnips) and dried split peas or red lentils.
 
Barley is a versatile ancient grain enjoyed in Early America by presidents and countrymen alike. Dried, it lasts for months. Ground, it makes an interesting cake-like bread (see recipe below). Cooked, it triples in size and provides an ample amount of fiber. Barley is also a great source of protein, iron, Vitamin B6 and magnesium needed for a healthy diet. It has a nutty flavor that blends well with winter vegetables like carrots and celery.
 
Try my Instant Pot recipe for the ages. At the same time, make it an all-barley meal with my Quick Rustic Barley Bread (recipe below). These recipes are not gluten-free. Barley does have some gluten in it.
 
Prep time:  15 minutes
Cook time:  50 minutes
Yield:  6 servings
 
Ingredients
1 pound beef stew meat, 1-inch cubes
1 tablespoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
1 cup sliced fresh mushrooms
3/4 cup diced carrots
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon minced garlic
1/4 cup dry red wine
1 cup barley
1 tablespoon tomato paste (I prefer to use the tomato paste that comes in a tube)
2 bay leaves
2 teaspoons thyme
2 tablespoons beef base (I prefer Better-than Bouillon)
1 teaspoon red pepper flakes
6 cups beef broth or stock
kosher salt and pepper to taste (to adjust the seasoning)
 
Directions

1. Generously season beef with salt and pepper.
2. Turn on the Instant Pot and select SAUTE function.
3. Heat 1 tablespoon of olive oil and tilt the pot to distribute the oil evenly. Once the oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes.
4. Transfer browned beef to a bowl and repeat with remaining chunks of beef.
5. Heat another tablespoon of the olive oil in the Instant Pot; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes.
6. Add mushrooms to the bowl with the beef.
7. Add 1 tablespoon olive oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes.
8. Add the garlic and cook until just fragrant, about 1 minute.
9. Pour in the wine to de-glaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes.
10. Return browned beef and mushrooms to the pot.
11. Stir in barley, tomato paste, bay leaves, thyme, beef base, red pepper flakes, and beef broth. Stir until well combined.
12. Close and lock the lid of the Instant Pot.
13. Set pressure to HIGH; set timer for 30 MINUTES. It will take about 10 to 15 minutes for pressure to build.
14. NATURALLY RELEASE for 15 MINUTES.
15. Release remaining pressure carefully using the quick-release method.
16. Unlock and remove the lid.
17. Remove and discard bay leaves.
18. Taste and adjust seasoning with salt and pepper before serving.

ChefSecret:  If you order prime rib or steak the next time you’re at a restaurant, get the largest portion available. Eat your fill and then ask for a doggie bag. When you’re ready to make the soup—cube up the meat to get started. You can also cube up the meat and freeze it to use later for chili. When you’re ready for a good bowl of beef barley soup or chili, you’ll already have one of the main ingredients ready for the pot.
 
                                            Quick Rustic Barley Bread
                                                                                 (No Yeast)
 
This rustic barley bread is perfect to go with my Beef-Mushroom-Barley Soup. It’s made with 100% barley flour that gives it a complex, nutty and delicious flavor. The texture is like cornbread. It slices easily and makes fabulous next day toast. Get this quick bread in the oven early enough so it can be served with the soup.
 
Prep time:  10 minutes
Bake time:  40 minutes
Yield: 12 to 14 slices
 
Ingredients
3 cups barley flour
1-1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons baking powder
2 large eggs
1-1/2 cups buttermilk
1/3 cup olive oil
4 tablespoons honey
 
Directions

1. Preheat an oven to 350°F.
2. Spray an 8-1/2 X 4-1/2-inch bread loaf pan with food release spray.
3. Whisk the barley flour, salt, baking soda and baking powder together.
4. In a separate bowl, combine the eggs, buttermilk, oil and honey.
5. Pour the liquid ingredients into the flour mixture and stir gently until just combined. Do not over mix.
6. Pour the batter into the prepared bread loaf pan and bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
7. The bread and soup should be ready together.

Covid-19 Quip of the Day: “Did you know that Adam and Eve were the first two people to not read the Apple Terms and Conditions?”
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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. We added a new search feature to make it easier to navigate through our blogs. 
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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 #InstantPot #BeefMushroomBarleySoup #MushroomBarley #RusticBarleyBread #Baking #QuickBread #Barley #Mushrooms  #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? This is one of my favorite composed salads. What’s a composed salad, you ask? A composed salad is simply a salad arranged on a plate rather than tossed in a bowl. The name is derived from the French “salade composée.” A composed salad can be a simple as a scoop of tuna salad on a bed of greens with a few olives arranged around it or can be more complex like my Barcelona Barbacoa Salad with lots of ingredients—both hot and cold.
 
When planning to make a composed salad you must pay attention to complementary flavors and colors. Mixed greens may be part of such a salad, but they can be made with most any ingredients if they are harmonious. The Salad Niçoise, made with potatoes, tuna, green beans, anchovies, hard-boiled eggs and Niçoise olives is an example of a composed salad. Cobb Salad, although sometimes tossed together, is often served as a composed salad like the original from the Brown Derby Cobb (see Recipe #16). These salads can be a meal in themselves, or served as a salad course, a lunch, etc.  Although a composed salad might be comprised of many different ingredients this does not mean that your salad is elevated because you claim to have “composed” it, as many chefs seem to think. Flavor comes before presentation.
 
Many plate presentations—salads or not—are arranged or composed. There are a few types of compositions… bedded is the most common. A bedded salad starts with a “bed” of salad greens used in so many restaurants for so many things, including egg, chicken or tuna salad, or almost anything else, on a big lettuce leaf. Often the salad greens at the base of such a salad are a simple salad in themselves, with their own dressing, and the other ingredients arranged on top.
 
In restaurant kitchens is a lot easier to compose a salad because you have so many ingredients to choose from at hand. We try to make use of as many of them as possible. Our rule of thumb is, if a single ingredient does not account for at least 5% of sales or isn’t used in at least 5 menu items, there’s probably no good reason to have that ingredient in the inventory.
 
The Barcelona Barbacoa Salad has a lot of ingredients—both hot and cold. It is challenging, not because it is so difficult to make, but because of the number of separate ingredients. That is considered a lot of work by many, but that doesn’t detract from the absolute perfection in taste, texture and temperature that is experienced when you eat this salad. I have called out several store-bought ingredients to make it easier to “compose” without detracting from the overall eating experience.
 
Prep time:  30 minutes
Yield:  1 serving
 
Ingredients
2 cups mixed lettuce blend (I use a bagged Mediterranean lettuce mix)
2 tablespoons 1/4-inch diced avocado
2 tablespoons 1/4-inch sliced cucumber rounds
2 tablespoons chopped jicama
1/2 cup warm beef chili (good quality store-bought canned chili)
3 quarter-cut tomato wedges
2 tablespoons grilled corn-off-the-cob niblets
1 tablespoon shredded cotija cheese
2 tablespoons pico de gallo (store-bought)
1/2 teaspoon green onion circles
1 sprig cilantro leaves
1/2 cup fried corn tortilla chips (store-bought)
2 quarters fresh lime wedges
1/4 cup south-of-the-border ranch dressing (3 tablespoons ranch dressing + 1 tablespoon pico de gallo mixed well)
 
Directions

1. Put the lettuce mix into a serving bowl.
2. Layer the following items in a circle over the greens; avocado, cucumber and jicama. Keep the center clear.
3. Place a tomato wedge at 12 o’clock, 4 o’clock and 8 o’clock.
4. Sprinkle the corn niblets over the avocado, cucumber and jicama and tomatoes.
5. Place the chili in the center of bowl.
6. Top the chili with pico de gallo and sprinkle the cheese over top of chili.
7. Sprinkle green onion over salad.
8. Garnish with cilantro sprig.
9. Place dressing in a separate ramekin at the 6 o’clock position in the bowl.
10. Place corn tortilla inside compartment or in a separate bowl.
11. Squeeze the lime over salad and chips.
12. Serve immediately.

ChefSecret:  It’s not cheating to use store-bought ingredients—a can of chili, a pre-made pico de gallo and prewashed, cut and bagged lettuce blends make meal preparation so much easier.

Covid-19 Quip of the Day: “Chocolate is vital for our survival. Dinosaurs didn’t have any chocolate and look what happened to them.”
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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.

#Salad #Barbacoa #Barcelona #BeefChili #Jicama #Corn #ComposedSalad #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

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