How you doin’? Allow your tastebuds to travel back to the fantasy of the Arabian Nights. Kabsa is a much-loved Saudi dish that combines a bold contrast of Mediterranean flavors: it’s bright with sumac and lemon and yet full of earthy, warming spices like cumin, cinnamon and allspice. It’s also one of those showstopping platters that, with just a little forethought, you can make on an average weeknight. It’s one of the best and easiest sheet-pan dinners.
 
I like to start the Kabsa chicken in the marinade in the morning. This is an easy approach because it’s just lemon juice, olive oil, garlic cloves, and the spices — no chopping or fussing. And that gives the chicken plenty of time to soak up all that flavor.
 
About 40 minutes before dinner, you can toss it in the oven and then use the roasting time to prep all the garnishes and pour a glass of wine.

The Kabsa comes out of the oven a burnished  deep mahogany brown, very crispy, and so unbelievably juicy. The thing to do is to serve it on a platter of warm bread, lentils or rice so they sop up all that juicy goodness. If your family and friends are like mine, they’ll pull off chunks of bread just as I did with one of the princes in Dammam, KSA and fold them around the deeply aromatic chicken, crunchy toasted pine nuts and pungent red onion creating the perfect bite.

Prep time:  10 minutes
Marinade time: 1 hour or up to overnight
Cook time:  40 minutes
Yield:  4-6 servings

Ingredients 
2 pounds bone-in, skin-on whole chicken legs (leg and thigh)
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
2 tablespoons crushed garlic cloves
1-1/2 tablespoons sumac
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1-1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 red onion, halved and thinly sliced
4 cups cooked rice
4 pieces naan or crusty bread, warmed
2 tablespoons toasted pine nuts
2 tablespoons freshly chopped parsley for garnish
6 grilled lemon wedges, for serving
 
Directions

1. Using a chef’s knife, score the tops of the chicken legs diagonally, about 1” apart. This allows the meat to contract during cooking to stay crispy and juicy.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, sumac, cumin, allspice, cinnamon, salt, and black pepper.
3. Add in the chicken pieces and mix until the chicken is well coated.
4. Add in the red onions, cover with plastic wrap, and marinate in the refrigerator for 1 hour or up to overnight.
5. Pull the chicken from the refrigerator, preheat the oven to 400⁰ F and line a sheet pan with parchment paper.
6. Transfer the chicken pieces and onions to the sheet pan. Roast for 40 minutes or until the chicken is dark brown, the juices run clear, and the internal temperature reads 170⁰ F on an instant-read thermometer.
7. Spread the cooked rice on the serving platter, and place chicken pieces and onions on top.
8. Add warm naan around the sides of the platter and garnish with the pine nuts and parsley.
9. Serve hot with grilled lemon wedges.
10. Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

ChefSecret:  I like to grill the lemon wedge garnish when I have the time; it improves the look of the plate and the flavor of the lemon. You can also serve Kabsa atop a bed of cooked rice. 

Quip of the Day:  What day of the week do chickens hate most? – Fry-day! 
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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 #ChickenKabsa #RoastChicken #MedFlavors #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Many years ago a couple of young guys had a dream to open a restaurant in Marina del Rey, California. It was designed to look like an enchanting South Seas warehouse where copra may have been stored during the latter part of the 19th century. The two of us came from the motion picture industry—we were true visionaries. We may have been visionaries in the entertainment industry, but neither of us new a damn thing about restaurants, cooking and providing good service. I was a good eater and my partner had run a lemonade stand when he was eight, but that didn’t deter us… we built it hoping that if we did customers would come. And come they did.
 
Opening night was an auspicious occasion. We prepared to serve 100 guests that first night and managed stumble through over 700 people running out of everything but chicken—Open Grill Chicken. And so, that was the genesis of my first restaurant. We learned a lot that first night and the weeks and months that followed. Soon we were running a finely tuned machine with 2 hour waits to get a seat in our 350-seat, 12,000 square foot restaurant.
 
As sometimes happens the two of us eventually went our separate ways. I went on to open over 350 restaurants and my partner continued to operate the original. The saga has continued through these many years and earlier this year I went back for the first time in 30 years. The menu was different, the service standards had changed, and it wasn’t the shiniest new penny on the block, but despite the passage of years and the ravages of the pandemic the old lady survived and hopefully will be there for many years to come.
 
My recipe for Open Grill Chicken has been a staple in my home for many years and now for the first time I’m willing to share it with you—and you only.  Don’t give away the secret—this is just between you and me.
 
Prep time:  15 minutes
Marinate time: Let the marinade do its thing for at least 4 hours up to 24 hours
Cook time:  15 to 20 minutes
Yield time:  various—allow 3 pieces of chicken per person
 
Ingredients
1 beaten egg
1/2 cup peanut cooking oil (you can use vegetable oil as well)
1 cup apple cider vinegar
2 teaspoons poultry seasoning (I prefer Penzey’s spices)
1 teaspoon kosher salt
1/2  teaspoon freshly ground black pepper
Bone-in chicken pieces (up to 24 pieces)
 
Directions

1. Beat the egg.
2. Add the oil and beat again.
3. Whisk together all the remaining ingredients in a large bowl.
4. Add chicken pieces and toss to coat.
5. Cover and refrigerate the marinating chicken for at least 4, and up to 24 hours.
6. Remove chicken from the refrigerator about 30 minutes before cooking to allow it to lose its internal chill. This will allow it to cook more evenly.
7. Place coated chicken on a medium-high charcoal or gas grill.
8. Reserve any leftover marinade.
9. Cook for 15 to 20 minutes flipping and basting the chicken with leftover sauce every five minutes. Basting should be light at first and grow heavier toward the end of cooking.
10. Cook until internal temperature of the chicken pieces reaches 165⁰ F.
11. Let chicken stand for 5 minutes before serving.

​ChefSecret:  You can add any shake-on spice flavors that suit your whims—barbecue seasoning for a Texas touch; za’atar seasoning for a Mediterranean flavor; 5-spice seasoning for a Chinese taste.

Quip of the Day:  Q: Why do chickens make great banjo players? A: Because they are great pluckers!
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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 #GrilledChicken #GrilledFoods #SummerFavoriteChicken #MarinatedGrilledChicken #ChickenRecipes #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? I love the hot chicken that you used to only be able to find on some of the back road stands on weekends run by African Americans. There was particular place to which I was willing to drive 20 miles. I have never had bad hot chicken… some is just better than others. Today you can find Nashville Hot Chicken in chains and independents alike. And now, thanks to this blog, you can find it in your own kitchen, too.
 
Like the old 1959 crime comedy movie directed by Billy Wilder--Some Like It Hot! If you’re one of them, you’ll go crazy for my air fryer version of classic Nashville hot chicken. The tenders come out of the air fryer crispy and irresistible, and you can customize the heat level to your own taste. I like to serve my Nashville Hots with my own secret recipe homemade sweet and spicy pickles with some Texas toast for the full Nashville experience (yes, I know Texas toast isn’t Nashvillian… but whoever heard of Tennessee Toast unless it’s to celebrate a Jack Daniels cocktail?).
 
Prep time:  15 minutes
Marinade time:  3 hours or overnight
Cook time:  20 to 30 minutes
Yield:  4 servings
 
Ingredients 
1 cup buttermilk
2 tablespoons hot sauce (must be Crystal brand hot sauce)
1/4 cup dill pickle brine
1 large egg
2 pounds chicken tenders
3 teaspoons kosher salt, divided
1-1/2 teaspoons freshly ground black pepper, divided
1 cup all-purpose flour
Cooking spray (I prefer Pam)
 
for the sauce
1/4 cup unsalted butter
1/4 cup lard (can’t get any more southern than this)
1 tablespoon cayenne pepper
1-1/2 teaspoons dark brown sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
for the garnish
parsley, chopped, for garnish
sliced white bread, for serving
 
Directions

1. In a medium bowl, whisk together the buttermilk, hot sauce, dill pickle brine, and egg until fully combined.
2. In a separate medium bowl, sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper over the chicken tenders and stir to coat evenly.
3. Pour the marinade over chicken and mix until the chicken is fully coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or, better yet overnight.
4. Take the tenders out of the refrigerator about 30 minutes before you want to cook them, to remove some of the chill.
5. Preheat the air fryer to 400⁰ F.
6. In a large bowl, whisk together all-purpose flour and the remaining 2 teaspoons of salt and 1/2 teaspoon of pepper.
7. Remove the chicken from the marinade, reserving marinade, and place the tenders on a paper-towel lined baking sheet.
8. Pat the chicken dry with paper towels.
9. Dredge the chicken in the seasoned flour, then dip it into the reserved marinade, and dredge it in the flour once more.
10. Place the breaded chicken on a baking sheet lined with a wire rack.

Note: Work in batches, coating only as many tenders as you can air fry at one time. Coated tenders that aren’t cooked right away won’t be as crispy.

1. Place the chicken in the air fryer basket and spray with cooking spray.
2. Cook for 10 minutes, flip, and cook for another 10 minutes, until golden brown and the internal temperature reaches 165⁰ F.
3. Transfer the cooked chicken to a large bowl. Repeat with the remaining chicken.
4. In a small saucepan over medium heat, combine the butter, lard, cayenne powder, dark brown sugar, chili powder, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
5. Over medium heat, cook until the sauce begins to bubble and is very fragrant, whisking constantly to prevent burning, about 5 to 7 minutes.
6. Pour the sauce over the cooked chicken and gently toss to coat completely .
7. Using the tongs, place the chicken on a large serving tray and garnish with fresh parsley.
8. Serve hot with sliced Texas toast.

ChefSecret:  You can substitute leftover bacon fat for the lard—it’s kind of the same thing, just a little smokier. For the full Nashville Hots experience, serve with a ramekin of blue cheese and honey for an extra delicious meal. You can also cut the pieces up, drizzle ‘em with the hot sauce and serve a top air fries.

Quip of the Day:  What do you call a country song about Nashville’s famous hot chicken? A cluckin’ good tune!”
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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 #Appetizer #Lunch #Dinner #NashvilleHots #ChickenTenders #SomeLikeItHot #CrystalHotSauce #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It is 117⁰ F as I write this—another record breaking day in Las Vegas. I don’t want to go near the kitchen to cook anything. Pasta salads are the perfect food for hot summer days.
 
This recipe gives you a quick fix for lunches, dinners and picnics because it is chilled and full of rich, creamy flavors and hearty goodness. Keep my recipe on hand for a quick starter salad, or eat it all in one quiet, highly enjoyable family meal sitting.
 
Pasta salads are  popular dishes enjoyed all over the world, but have you ever wondered who invented it? The origins of pasta salad can be traced back to Italy, where pasta has been a staple food for centuries. The concept of mixing cooked pasta with vegetables, meats and dressing is probably a relatively modern invention, and it is believed to have been popularized in the United States in the mid-20th century.
 
The exact inventor of pasta salad is unknown, but it is believed to have been a creation of Italian immigrants who brought their traditional pasta dishes to America and adapted them to suit local tastes. Italian cuisine is known for its emphasis on fresh vegetables, herbs and olive oil, making it the perfect foundation for a refreshing and flavorful pasta salad. Over time, these salads have  evolved to include a variety of ingredients, such as cheeses, olives, nuts, seeds and different shapes of pasta, making it a versatile and customizable meal option.
 
Prep time:  15 minutes
Cook time:  15 minutes
Chill time: 1 hour minimum
Yield:  6 servings
 
Ingredients 
1 pound penne pasta
2 tablespoons olive oil
1/2 cup mayonnaise
1 cup Catalina or French dressing
2-1/2 cups diced cooked chicken
3/4 pound bacon, cooked, crisp and crumbled
1/2 cup diced Cheddar cheese
1/2 cup grated Parmesan cheese
 
Directions

1. Bring a large pot of well-salted water to a boil.
2. Cook the pasta of choice according to package directions until al dente (about 12 to 15 minutes).
3. Cool the pasta in ice water to stop the cooking.
4. Drain, toss with the olive oil and set aside.
5. When the pasta is completely cool, toss with the mayonnaise, dressing, chicken, bacon, Cheddar and Parmesan cheese.
6. Chill for at least 1 hour before serving cold.
7. Plate up and serve.
8. Refrigerate any leftover salad for up to 3 days.

ChefSecret:  Substitute cooked shrimp for the chicken and pepper-jack cheese for the Cheddar for totally different flavors. Add some tomatoes or red or yellow bell pepper for a pop of color. 

Quip of the Day:  Q. What does penne pasta do at a concert?  A. It noodles along to the beat!
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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.

#Salad #Entree #ChickenBaconPastaSalad #PastaSalad #Penne #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? What do you do when you have left over rotisserie chicken?… wrap it all up!
 
I like to make quick lunch wraps with leftovers in the test kitchen. My Grilled Tortilla Chicken Wrap recipe is just perfect for an easy lunch or simple weeknight dinner. Add all your favorite salad veggies and a yummy sauce for a delicious summer meal.
 
Feel free to add green onions, shredded carrots, diced celery, feta cheese, or any other salad ingredients you have hanging out in the fridge. 
 
Prep time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients 
1 pound shredded leftover roasted or rotisserie chicken breasts or thighs
2 cups tzatziki sauce
4 to 6 large tortillas warmed
1 cup shredded romaine lettuce
4 to 6 thinly sliced tomatoes
12 sliced red onion rings
 
Directions

1. Make the tzatziki according to recipe instructions (see recipe below).
2. Grill the tortillas in a large frying or griddle pan turning once to griddle both sides.
3. Lay out the grilled tortillas and neatly stack the ingredients in the center about 1/3 of the way up from the bottom edge and top with the tzatziki sauce.
4. Roll like a burrito and cut in half.
5. Serve with a little more tzatziki on the side.

 
                                                   Greek Tzatziki Sauce

Prep time:  10 minutes
Yield:  4 to 6 servings
 
My easy tzatziki sauce is a delicious summer condiment. Use it to dress up  grilled veggies or a chilled crudité, sandwiches, salads and more, or add it to my Grilled Tortilla Chicken Wrap.
 
Ingredients 
1/2 cup finely chopped cucumber
1 cup thick whole milk Greek yogurt
1 tablespoon fresh lemon juice
1/2 tablespoon extra-virgin olive oil
1 grated garlic clove
1/4 teaspoon kosher salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint, optional
 
Directions

1. Place the chopped cucumber on a towel and gently squeeze out most of the excess water.
2. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using.
3. Chill until ready to use.

ChefSecret:  Add a little more texture and flavor by grilling the assembled wrap in the same frying pan with a touch of melted butter.

Quip of the Day:  What’s a sandwich’s favorite type of music?  Wrap.
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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 #Wrap #RotisserieChicken #GrilledTortilla #TzatzikiSauce #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024