…from the Perspectives’ Kitchen ![]() How you doin’? A lot of people ask, What's the difference between white chili and regular chili? There's your typical red chili and beans made with beef or pork. On the other hand, white chili versions are made with chicken or turkey instead of beef or pork and without tomatoes but sometimes with beans (usually white beans) and lots of flavor from green chiles. White chili is a relatively new modification with its origins traced to sometime in the 1980s. The modern dish we know as chili, also known as chili con carne (chili with meat), does however 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. Another story says the origins may have come from as far away as China or India. Whichever story you want to believe, you will enjoy everything about my slow-cooked White Chicken Chili. It’s made with canned green chiles and is very fragrant as it is cooking, exciting the taste buds and warming the cockles of your heart. Serve with dollop of sour cream, shredded pepper Jack cheese and other good things. Prep time: 30 minutes Slow Cook time: 5 to 8 hours (depending whether slow-cooked on low or high) Yield: 6 to 8 servings Ingredients For the chicken chili 1-1/2 to 2 pounds chicken thighs 4 cups low-sodium chicken stock 12 ounces diced canned green chiles 15 ounces canned cannellini beans, drained and rinsed 15 ounces canned garbanzo beans, drained and rinsed 1 cup diced sweet onion 4 tablespoons minced garlic 1-1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice For the toppings (you can use all the toppings or any combination) 1-1/2 cups fried tortilla strips (or corn chips—I prefer Frito brand corn chips) 1/2 cup pepper-jack cheese 1/2 cup chopped fresh cilantro leaves 1/2 cup sour cream 1/2 cup sliced green onion circles 1 avocado, halved and sliced 1 lime, cut into wedges Directions
ChefSecret: I prefer to purchase whole chicken thighs. Cooking thighs with the skin and the bones adds more flavor to the chili. While this recipe specifically calls out a slow cooker, you can use an Instant Pot set to slow-cook and set the timer accordingly. Quip of the Day: “The lady in Walgreens is looking at me like she has never seen a man put on deodorant and put it back on the shelf.” ------------------------------------------- Do you have a question or comment? 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. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and drink responsibly. #Entrees #WhiteChickenChili #SlowCooker #BigGame #SuperBowl #Chicken #CannelliniBeans #GarbanzoBeans #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023
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Happy Lunar (Chinese) New Year ![]() Chinese New Year—often referred to as Lunar New Year--is a time to celebrate long-honored food traditions and delicious celebrations where the foods are symbols of luck and prosperity. Longevity Noodles celebrate long life and usually are one of the most delicious elements of the holiday meal. My recipe for Longevity Noodles includes all the essentials that make for a well-balanced stir-fry, along with a few culinary tricks I learned along the way at China Rose. See all my secrets in the ChefSecret section of this blog. The entire dish is hot and flavorful with great contrasting textures. Add shiitakes, green onions tops and plenty of crisp Napa cabbage to the wok. Be careful not to overcook the vegetables, just let them sizzle for a moment in the wok. You’ll notice the red pepper flakes and ginger bloom in the oil bringing a wonderful fresh flavor to the dish. It is rumored the longer the noodle the great the longevity for you and your family. Prep time: 30 minutes Cook time: 15 minutes Yield: 4-6 servings Ingredients 12 ounces boneless, skinless chicken thighs, cut into 1/2- inch thick, bite-size pieces (thighs are perfect for high heat wok dishes) 1 tablespoon freshly grated ginger 2 tablespoons, plus 2 teaspoons Shaohsing rice cooking wine (or dry sherry), divided 1 teaspoon cornstarch 1 tablespoon, plus 1 teaspoon low sodium soy sauce, divided 1 teaspoon, divided (plus a pinch for the noodle water) 1/4 teaspoon ground white pepper 1 10-ounce package dried lo mein noodles 2 teaspoons toasted sesame oil 2 tablespoons peanut oil, divided 1/4 teaspoon dry crushed red pepper 3 cups thinly sliced Napa cabbage 2 cups fresh shiitake mushrooms, stems removed, caps thinly sliced 1/2 cup green onion tops, plus more for garnish (cut 1-inch long) Chinese chili oil, for serving Directions
ChefSecret: Toss the noodles in a wok separately, add in just a small amount of peanut oil keeping them light and springy (so they won’t stick together). Marinate the chicken in sherry, soy sauce, fresh ginger and just a bit of cornstarch. This keeps it moist when cooked in a hot sizzling hot wok with oil and red pepper flakes. This process of coating the meat in cornstarch is called velveting giving it that lovely smooth texture—the sign of a professional Asian chef. Quip of the Day: Confucius Says: “Food can never be too clean and meat can never be sliced too thin.” (食不厭精,膾不厭細) ------------------------------------------- Do you have a question or comment? 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. ------------------------------------------- To you and everyone dear to you, be strong, be 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 and/or American Red Cross. #Entrees #LongevityNoodles #LoMein #LunarNewYear #ChineseNewYear #YearOfTheRabbit #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen![]() Happy New Year! Hope your holidays were wonderful... and that 2023 has gotten off to a great start. How you doin’? If you look closely, you’ll find a slow cooker setting on most Instant Pot models. Why? Sometimes it’s a matter of convenience and at other times certain foods just cook better in a slow cooker. If you’re suffering from a shortage of cabinet space for all those one-use gadgets you bought and seldom use, your Instant Pot allows you to sell the larger of the two and use your Instant Pot for a multitude of cooking procedures. My Slow-Cooked Sticky Honey-Garlic Chicken is a favorite. While leaning toward Asian tastes, it is an anytime, anyplace single pot meal. The side dishes chosen will determine which way your meal is themed. Slow-Cooked Honey-Garlic Chicken can easily be served with white or fried rice, noodles and lightly steamed green vegetables. The aroma emanating for the Instant Pot will permeate your kitchen and be a great preview of wonderful flavor to come. Prep time: 15 minutes Cook time: 6 hours Yield: 4 servings Ingredients 1/2 cup soy sauce 1/2 cup honey 1/4 cup ketchup 1/4 cup hoisin sauce 1/4 cup chicken stock 5 tablespoons minced garlic 2 tablespoons rice vinegar 2 tablespoons Sriracha sauce 1/2 teaspoon black pepper 2 teaspoons sesame oil 1 teaspoon finely minced fresh ginger 3-4 pounds boneless skinless chicken thighs 2 tablespoons sesame seeds for garnishing 3 tablespoons green onion circles Directions
ChefSecret: Serve over rice, fried rice or noodles with sautéed vegetables! Quip of the Day: What do chickens order at a Chinese restaurant? Eggroll, of course! ------------------------------------------- Do you have a question or comment? 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. ------------------------------------------- To you and everyone dear to you, be strong, be 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 and/or American Red Cross. #Entrees #SlowCooker #InstantPot #Chicken #Hoisin #ChickenThighs #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2023 …from the Perspectives’ Kitchen![]() How you doin’? Recently, I went to Tokyo Boys in Henderson, Nevada… a self-proclaimed, “Fine Japanese Food Restaurant.” While it’s just an okay restaurant I did like their Curry Chicken Katsu, which is the subject of this blog. My Curry Chicken Katsu recipe is all about the crispy fried texture and the sharp curry gravy. In order to get the crispiest chicken, one must follow the “rules.”
Curry Chicken Katsu and a bowl of fluffy jasmine rice garnished with green onion brushes and red ginger, with a bottle of Asahi beer to temper the spice of the curry, is a delicious one-bowl (or plate) dinner. Prep time: 30 minutes Cook time: 45 minutes Yield: 4 servings Ingredients For the curry sauce 1 tablespoon vegetable oil 8 ounces yellow onion, halved and cut into 1-inch pieces 1-1/2 tablespoons minced garlic 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1 tablespoon thick dark soy sauce 2-1/2 tablespoons madras curry powder 1 teaspoon kosher salt 1 teaspoon light brown sugar 2 cups chicken stock 2 tablespoons cornstarch (mixed onto a slurry with 2 tablespoons water) 1 tablespoon salted butter For the chicken thighs 8 skinless, boneless chicken thighs 1 tablespoon kosher salt or to taste 1 cup all-purpose flour 3 large eggs 3 tablespoons water 3 cups panko Japanese-style bread crumbs 3 cups vegetable oil for frying 4 cups cooked jasmine rice, for serving 8 green onion brushes, for garnish 2 tablespoons red pickled ginger, for garnish Directions To make the curry gravy 1. Heat a Dutch oven or other medium to large pot over medium heat. 2. Add the 1 tablespoon oil and the onion and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes. 3. Add the garlic, tomato paste, and Worcestershire sauce, soy sauce and cook until fragrant, 1 minute. Then stir in the curry powder, salt and sugar and cook for 1 minute. 4. Stir in the chicken stock. Bring to a simmer, cover, and cook until the spices bloom, about 20-25 minutes. 5. Stir the cornstarch with the water to make a slurry and add it to the curry sauce. 6. Stir until the sauce is thickened, then stir in the butter. 7. Taste for seasoning and add additional salt to taste if needed. 8. Set aside to hold until serving. To make the chicken thighs
ChefSecret: It is important to adjust the fry heat as needed to maintain the oil temperature throughout the frying process to avoid burnt or soggy chicken. Quip of the Day: “My new wife wants me to sign up for a 401K. No way in hell am I going to run that far for anyone.” ------------------------------------------- Do you have a question or comment? 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. ------------------------------------------- To you and everyone dear to you, be strong, be 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 and/or American Red Cross. #Entrees #Dinner #Chicken #Katsu #Curry #ChickenCurryKatsu #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen![]() How you doin’? These grilled Buffalo wings are a little bit of NFL (or MLB) heaven. They’re saucy, savory, salty, spicy—everything required of a good chicken wing. Better yet, they’re a little smoky ‘cause we cook ‘em on the grill. You’ll get that satisfying, finger-licking goodness of eating wings without any of the messy (or smelly) deep-fried stuff. And they’re coated in the perfect amount of jazzed-up Buffalo sauce. The sauce is a piquant combination of margarine, garlic, cayenne pepper, balsamic vinegar and Frank’s RedHot Sauce. It’s spicy, but not too spicy and you’ll love the punch of the vinegar and garlic. To balance out all that bold flavor, we toss the sauced-up wings in nutty Parmesan—which melts into creamy little crumbles on the hot wings—as well as fresh parsley for a pop of green, herbaceous flavor. These Buffalo wings are a great appetizer for everything from backyard ‘cues to game day spreads. Our favorite way to eat them is with a cold, frothy golden ale in one hand and a home-team foam finger on the other… though it does make holding the wings a bit tricky! Also, more than acceptable: serving them for dinner any night with a side of creamy coleslaw, green salad or corn on the cob. Prep time: 10 minutes Cook time: 20 to 24 minutes Yield: 2 to 4 servings Ingredients 2 pounds fresh chicken wings 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 teaspoons olive oil 1/2 stick margarine (not butter—see ChefSecret below) 2-1/2 tablespoons minced garlic 1/4 teaspoon cayenne pepper 1 teaspoon balsamic vinegar 1/2 cup Frank’s RedHot Original Sauce (not wing sauce) 1/2 cup grated Parmesan cheese 1 tablespoon minced parsley Directions
ChefSecret: When grilling the wings, I like to add an extra step by brushing them with a little bit of sauce to add some color and depth of flavor. I prefer the taste of margarine when paired with Frank’s Hot Sauce. You can use butter if that’s all you have available. Quip of the Day: Only in math problems can you buy 60 cantaloupes, and no one asks, "What the hell is wrong with you?" ------------------------------------------- Do you have a question or comment? 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. ------------------------------------------- To you and everyone dear to you, be strong, be 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 and/or American Red Cross. #Entree #Chicken #GrilledBuffaloChickenWings #ChickenWings #NFL #MLB #BuffaloChickenWings #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 |
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