How you doin’? As we spring into summer, there’s really no shortage of fantastic cocktails—but our current favorite is the festive Michelagua. My recipe is made with cold-pressed watermelon juice, a light lager and spices. I love the intense, melon-y flavor and bright color it gives the drink. It’s also practically overflowing with big chunks of juicy mango, so you get some tangy-sweet notes in every slurp.
 
The best way to think of it is as a pimped-up version of the Cheleda (a Mexican beer-based cocktail), with a handful of extra ingredients and a much bolder flavor punch. Like the Cheleda, beer forms the base, but unlike the Cheleda, you get a lot more than salt and lime with it. The recipe varies by region, but as a basic rule you can expect beer, lime, salt, spices, salsas, and tomato juice, all served in a lime and salt and/or chili powder rimmed glass. In some places, you may also get a few chiles for extra bite.
 
In many ways, a Michelada (see ChefSecret) is like a Bloody Mary that's lost its vodka and gained some beer. It's also fully customizable, so don't be surprised if you order a Michelada and find yourself with something that looks more like a meal than a drink, with steamed shrimp, smoky bacon and even pickles all jutting out of the top. You might also find some with additional seasonings such as hot sauce, Worcestershire sauce, celery salt, black pepper, serrano peppers, Chamoy powder, Maggi sauce and soy sauce… it's entirely up to you. The following recipe can be used as a guide but feel free to adapt the spices to suit your own taste.
 
But the kicker in my cocktail—the thing that makes it so very special—is that I dip the rim of the glass in Tajín fruity Chamoy hot sauce and Tajín seasoning. The Chamoy is full of lime and apricots, the Tajín has some mild heat and together they give this drink a bright, refreshing lilt with a bit of a punch.
 
Yes, Watermelon-Mango Michelagua is, by definition, a drink. But because of all the mango floating around in there, you could just as easily call it a snack. (It’s begging for one of those combination spoon-straws.) And you better believe you’ll be sipping it poolside this summer!
 
Prep time:  10 minutes
Yield:  1 cocktail

Ingredients 
1/4 cup Tajín Fruity Chamoy Hot Sauce, plus more for garnish
1/4 cup Tajín Clásico Seasoning, plus more for garnish
3/4 cup diced mango, divided
Crushed ice
1/4 cup fresh, cold-pressed watermelon juice (I like Evolution)
1 12-ounce bottle light beer
1/2 ounce simple syrup
1/2 ounce freshly squeezed lime juice, plus more to taste
 
Directions

1. Spread the chamoy sauce in a small, shallow plate. Spread the Tajín seasoning in a second small, shallow plate.
2. Dip the rim of a pint glass in the chamoy and then in the Tajín to coat.
3. In the pint glass, alternate half diced mango and half crushed ice, until the glass is halfway full.
4. Add the watermelon juice, simple syrup and lime juice to the glass and stir to combine. Stir in more lime juice, to taste, if desired.
5. Top the Michelagua with more crushed ice, beer and the remaining diced mango.
6. Garnish with Chamoy and Tajín.
7. Enjoy immediately.

ChefSecret:  The story of how Michelada got its name involves a man called Michel Esper who was a frequent guest at the Club Deportivo Potosino in San Luis Potosí, Mexico, in the 1960s. Esper's drink of choice was a beer served with lime, salt, ice and a straw, poured into a "chabela" big cup and served like a lemonade. Other customers soon started asking for a glass of "Michel's lemonade" or "Michelada" as it soon became known).

Quip of the Day:  Spilling a beer is the adult equivalent of a kid dropping an ice cream on the ground.
------------------------------------------
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.
​
#Cocktail #HappyHour #WatermelonMangoMichelagua #WatermelonJuice #Mango #Michelada #Cheleda #Beer #Tajin #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024 

How you doin’? One of the best treats for breakfast are yummy, freshly baked blueberry muffins made with fresh or frozen blueberries. 
 
Did you know that blueberry muffins are the official muffins of Minnesota? And, if all the blueberries grown in North America in one year were spread out in a single layer, they would cover a four-lane highway that stretched from Saint Paul to New York!
 
Where did muffins originate? European settlers brought with them a recipe for “Bilberry Muffins”. Bilberries were not found in the New World. Wild blueberries, native to the Americas, were both plentiful and delicious so they were substituted for Bilberries, and the Blueberry Muffin recipe was born.
 
Ingredients 
2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/3 cup vegetable oil
1 large egg
1 cup fresh or frozen blueberries
1 teaspoon grated lemon zest
 
Directions

1. Preheat an oven to 400⁰ F.
2. Line a muffin pan with 12 paper or foil muffin baking cups.
3. In a medium size bowl, whisk together the flour, sugar, baking powder and salt.
4. In a small size bowl, combine the milk, vanilla and almond extracts, oil and egg; blend well.
5. Add the dry ingredients all at once; stir just until dry ingredients are moistened (the batter should be a bit lumpy.)
6. Fold in the blueberries and lemon zest.
7. Fill cups only 2/3 full.
8. Bake for 20 to 25 minutes or until cake tester inserted in center of the muffins comes out clean.
9. Cool the muffins for a minute or so before removing from pan.
10. Serve fresh and warm.

ChefSecrets:  Lightly dust the blueberries with a little flour before adding them to the batter to keep them from sinking to the bottom of muffin cups.
The first 9 ingredients are a standard muffin recipe which will make anything from plain to chocolate yummy muffins.
What are Bilberries? They are wild European blueberries that are red inside, with a strong flavor and have higher levels of antioxidants than blueberries.

Quip of the Day:  Why couldn't the teddy bear finish his muffin? “Because he was already stuffed.”
-------------------------------------------
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.

#Baking #Breakfast #FreshBakedBreakfast #BlueberryMuffins #MomsBasicBlueberryMuffins #Bilberries #Blueberries #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? This was a recipe from our Palm Grill Restaurant brunch, in Burlingame, California. We called it Mom’s Old Fashioned Griddlecakes. I don’t know whose mom it was, but it wasn’t mine—but it sounded pretty good, didn’t it?
 
Perfect griddlecakes are not hard to make at all. My griddlecake recipe produces thick, fluffy and delicious stacks with just a few ingredients that are probably already in your pantry and refrigerator. It is so much better and less expensive than the supermarket branded boxed stuff.
 
This recipe lends itself to additional inclusions like blueberries, bananas, or even chocolate chips. You can ever make an Elvis Presley Griddlecake—a stack of chocolate griddlecakes with a peanut butter smear topped, layered with sliced bananas, with fluffy marshmallow mounded on the top. One more thing, do not contaminate great griddlecakes with crappy breakfast syrup. This recipe demands Real Maple Syrup. Anything other than real maple is a waste of time and effort. So, move over “Auntie J” and make room for “Old Mom” and her griddlecakes.
 
Making Mom happy this Mother’s Day starts with breakfast. These Old-Fashioned Griddlecakes will do nicely! Now, go put on your apron!
 
Prep time:  5 minutes
Cook time:  15 minutes
Yield:  8 servings:
 
Ingredients 
1-1/2 cups all-purpose flour
3 teaspoons baking powder
3 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1-1/4 cups milk, room temperature
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted
1 large egg, room temperature
1 tablespoon unsalted butter (topper per person)
2 ounces warm Real Maple Syrup (topper per person)
 
Directions

1. Double sift the flour, baking powder, sugar, salt and cinnamon together in a large bowl.
2. Make a well in the center and add the milk, vanilla, melted butter and egg; mix until smooth.
3. Heat a lightly oiled griddle over medium-high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup of batter for each griddlecake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
5. Flip and cook until browned on the other side.
6. Repeat with remaining batter.
7. Top with a pat of butter and maple syrup.

ChefSecret:  Double sift the dry ingredients for fluffier griddlecakes. Allow the egg and milk to come to room temperature. If the batter is a bit too thick, add a little more milk, 1 tablespoon at a time.

Quip of the Day:  Q. Why do comedians never tell pancake jokes? A. Because they always fall flat!
-------------------------------------------
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.

#Breakfast #Brunch #Griddlecakes #MothersDay #RealMapleSyrup #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Potatoes are one of the most versatile and inexpensive vegetables. They can be baked, boiled, oven roasted or made au gratin or scalloped style. At Fanny’s Fish Market (one of my own restaurants) I was partial to Scalloped Potatoes.
 
In traditional recipes, scalloped potatoes are made with Cheddar cheese, milk and a sprinkle of flour. They bake up super cheesy and comforting and I love them, but spring calls for something lighter. So here I’ve layered thin slices of potato with nutty-sweet Gruyère cheese (which is lighter than Cheddar), warm cream and mild springtime leeks that have been sautéed and softened in butter.
 
The potatoes bake up golden brown, and they have a wonderful texture—crispy and creamy at the same time, with a perfectly al dente bite—not the least bit soggy or pasty.) The leeks are so unbelievably tender, they seem to melt into the potato.
 
I like to scatter some bright green chives over the top of the casserole as it comes out of the oven, and I love how their delicate onion flavor balances the dish—it’s rich, savory, cheesy, and light in all the right proportions. In short, it tastes just like early spring.
 
I used this as a great side for grilled or baked fish; the fresh cream and mild onions are the ideal foil for a piece of mild, grilled white fish. It is also great with a grilled steak of any cut and can easily be used as a side dish at brunch.
 
Prep time:  20 minutes
Bake time:  90 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons unsalted butter, plus more for prepping the pan
3 cups chopped leeks (white and pale green parts only), soaked, rinsed and     drained well
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds baking potatoes, peeled and thinly sliced (I prefer Russets)
2 tablespoons chopped fresh chives, plus more for garnish
2 cups shredded Gruyère cheese
3 cups heavy whipping cream
1 teaspoon ground nutmeg
 
Directions

1. Preheat the oven to 350° F.
2. Generously butter a baking dish measuring 9 X 13-inches to prevent sticking.
3. In a large frying pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 7 to 8 minutes. Remove from the heat and set aside.
4. In a small bowl, combine the salt and pepper. Spread 1/3 of the potatoes evenly in the baking dish, and season them with about 1/4 of the salt and pepper mixture and 1/4 of the chopped chives.
5. Top the potatoes with 1/3 of the Gruyère cheese and half of the cooked leeks.
6. Repeat the layers in steps 4 and 5, and then finish with the remaining potatoes, Gruyère, salt mixture, and chives.
7. In a small saucepan, heat the heavy cream over medium-high heat until it simmers.
8. Pour the hot cream evenly over the potatoes.
9. Sprinkle with the nutmeg.
10. Cover the baking dish tightly with aluminum foil and place it on a rimmed baking sheet to catch any drips or overflow.
11. Bake the scalloped potatoes for 1 hour.
12. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce, and golden brown on top, about 30 minutes longer.
13. Let the potatoes rest for about 5 minutes.
14. Sprinkle with chives and serve hot.

ChefSecrets:  You can change this recipe up a bit by substituting cauliflower florets for potatoes—Gruyère Scalloped Cauliflower with Spring Leeks. Yum!

Quip of the Day:  Q. What do you call a cauliflower growing at the edge of a garden? 
                                A. A border cauli!
-------------------------------------------
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.

#SideDish #ScallopedPotatoes #GruyereCheese #SpringLeeks #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

ow you doin’? I am constantly asked, do you put coffee in a coffee cake recipe? The answer is not necessarily. While some early versions of coffee cake did contain coffee, this snack cake is meant to be an accompaniment, not a cake full of caffeine. Most have simple sugar and cinnamon fillings, with variations using chocolate, nuts, fruit and cream cheese to complement the delicate flavor of the cake.
 
Nothing goes better with a steaming cup of “joe” than a perfectly spiced slice of coffee cake. The enticing aroma, ribbons of sugar and cinnamon filling, and traditional crumb topping make it a treat at breakfast, a midday indulgence or a midnight snack.
 
Coffee cakes are synonymous with casual dining and, best of all, they don't require any of the fuss of frosted, labor-intensive cakes. Coffee cakes can be baked with just a few pantry staples. What a great way to start the day!
 
Coffee cake, or Kaffekuchen, is a single layer cake with a sweet, sugar-cinnamon-layer of--and topped with--a streusel made from flour, butter and sugar. Both yeast and baking powder can be used to give lift to coffee cakes, with some versions presented as a braided ring or lattice-style like a babka.
 
Coffee cakes became popular soon after coffee was introduced to Europe in the 17th century. German, Dutch, and Scandinavian communities began to pair spiced sweet breads with the new world beverage. A ritual called kaffeeklatsch emerged, where people would gather for caffeine, sugar and neighborhood gossip. These groups continued their coffeehouse traditions when they came to America.
As coffee became more prevalent in the U.S. and more affordable to all, coffee cakes became a treat for Americans both wealthy and working-class. By the late 1800's, several coffee cake recipes made their way into American cookbooks, boosting the popularity of the humble dessert even higher.
 
Coffee cakes use basic pantry ingredients like flour, brown and granulated sugar, and baking powder to create a basic recipe. Many recipes call for milk or sour cream to maximize moisture and to create a perfect texture. No need to frost or glaze (but you can sugar glaze, if desired). The thick buttery streusel topping acts as delicious baked-on finish.
 
Simply combine cake ingredients, then top with the streusel crumbs for a delightfully crisp layer. Coffee cakes are budget-friendly, totally customizable, and great for making ahead. Make your own luscious, shareable cake with this tasty recipe. 
 
Prep time:  25 minutes
Bake time:  35 minutes
Yield:  10 to 12 servings
 
Ingredients 
For the streusel topping
1 cup brown sugar
4 tablespoons all-purpose flour
4 teaspoons ground cinnamon
1/2 cup chopped pecans
1-1/2 teaspoons almond extract
5 tablespoons butter, melted
 
For the coffee cake batter
3/4 cup granulated sugar
1/3 cup butter
2 large eggs
1/2 cup half-and-half
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
 
Directions
To make the streusel topping

1. Preheat an oven to 375˚F (190˚C).
2. Grease and flour a 9 X13-inch baking pan.
3. In a small bowl, mix the brown sugar, 4 tablespoons of flour, cinnamon, pecans and almond extract.
4.  Stir in the melted butter.

To make the coffee cake batter

1. In a large bowl, cream together the granulated sugar and butter.
2. Beat in the eggs one at a time.
3. Stir in half and half and vanilla extract.
4. In a separate bowl, sift together 1-1/2 cups flour, baking powder and salt.
5. Stir the flour mixture into cream/egg mixture.
6. Spread half of the cake batter in the bottom of the prepared pan.
7. Sprinkle one third of the streusel mixture over the batter.
8. Spread the other half of the batter over the streusel mixture.
9. Top off with the rest of the streusel mixture.
10. Bake in preheated oven for 25 to 35 minutes, until a cake tester inserted into center of the cake comes out clean.
11. Let the cake cool for about 15 minutes and serve warm.

 
ChefSecret:  I prefer a nice thick, crisp streusel topping. If you prefer more cake with a lighter topping, cut the streusel recipe in half.

Quip of the Day:  The best way to teach your kids about taxes is to reward them with a slice of warm coffee cake after finishing a chore, then taking 30% of their cake and eating it yourself.
-------------------------------------------
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.

#Baking #CoffeeCake #Coffee #Treat #Dessert  #Brunch #Breakfast #BrunchCake #MidnightSnack #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024