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

1. In a 6-quart slow cooker combine the chicken thighs, chicken stock, green chiles, beans, onion, garlic, cumin and oregano.
2. Season with salt and pepper.
3. Cover and cook on low heat for 7- to 8-hours or on high heat for 5 to 6 hours.
4. Remove the chicken thighs from the slow cooker and remove the skin and bones and shred the meat using two forks. Discard the bones and skin.
5. Return the chicken thigh meat to the slow cooker and add the cilantro and lime juice.
6.  Adjust the seasoning with additional salt and pepper, if needed.
7. Ladle into bowls and garnish with the tortilla strips, cilantro, sour cream, green onions, avocado and lime; serve hot.

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.”
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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.
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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

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

1. Place the chicken in a shallow bowl with the ginger, 2 teaspoons Shaohsing or sherry, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and white pepper. Mix to combine to begin the velveting process.
2. In a separate small bowl, combine the remaining rice wine or sherry and the 1 tablespoon of soy sauce. Set aside.
3. Bring a medium saucepan of water to boil over high heat. Add a pinch of salt and the lo mein noodles; cook to al dente, stirring periodically to prevent sticking, about 3 minutes.
4. Drain the noodles in a colander and rinse with cold water until cool to stop them from cooking, then shake well to remove the excess water.
5. Return the noodles to the saucepan, add the sesame oil, and toss to coat. Set aside.
6. Heat a wok over high heat until hot.
7. Swirl in 1 tablespoon peanut oil, the red pepper and stir-fry for 10 seconds.
8. Add the chicken in a single layer. Let cook, undisturbed, for 1 minute, or until the chicken begins to sear.
9. Stir the chicken and red pepper together, continually tossing in the wok until just cooked, 1 to 2 minutes. Transfer the chicken to a large bowl.
10. Add the cabbage and mushrooms to the wok and stir-fry until just wilted and lightly toasted but not fully cooked, 2 to 3 minutes.
11. Transfer the veggies to the bowl with the chicken.
12. Swirl in the wok the remaining 1 tablespoon peanut oil and add the noodles. Stir-fry for 30 seconds, tossing and moving constantly to heat throughout.
13. Swirl the soy sauce and wine mixture and add it to the wok.
14. Add back the chicken and vegetables, green onions, and remaining 3/4 teaspoon salt and stir-fry for 1 to 2 minutes, or until the chicken and vegetables are heated all the way through.
15. Garnish with additional green onions and serve hot with your favorite chili oil.

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）
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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.
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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

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

1. Add the soy sauce, honey, ketchup, hoisin sauce and chicken stock to the inner pot.
2. Using a whisk, combine the ingredients until fully incorporated and sauce is smooth consistency.
3. Add the garlic, rice vinegar, sriracha, pepper, sesame oil and ginger and stir well.
4. Add the chicken thighs, turn to coat and submerge the chicken in the sauce; make sure all the chicken is coated in the sauce.
5. Secure the lid on the pot and set VENT to OPEN.
6. Select SLOW COOK on CUSTOM-HIGH and set the time for 6 HOURS.
7. Press START.
8. When cooking is finished, open the lid and transfer the chicken to a serving plate.
9. Spoon the sauce over the chicken and garnish with sesame seeds and green onions circles.

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!
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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.
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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

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.”
 

• Dredge the chicken thoroughly with flour. This ensures the egg and panko coating clings to the chicken.
• Let the prepared chicken “rest” for 15 to 20 minutes before frying.
• In order to get the chicken to fry up deep golden brown, ultra-crispy, crunchy and oh so juicy, set the temperature to 350⁰ F. If the temperature of the oil dips or flares, katsu chicken will either be oily or burnt. In the test kitchen, we mount a candy thermometer in our fry pan so we can adjust the heat as needed and keep the oil at a constant 350⁰ F.

 
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

1. Preheat oven to 200⁰ F.
2. Line one baking sheet with parchment or wax paper and set up another with a cooling rack.
3. Trim any excess fat off the chicken thighs.
4. Lay a couple of sheets of parchment paper over the chicken thighs and, using a hammer meat tenderizer, lightly pound the thighs to 1/2-inch thick and season with kosher salt.
5. Put the flour in a shallow bowl.
6. In a separate bowl, lightly beat the eggs with 3 tablespoons of water.
7. In a food processor, pulse the panko 7 to 10 times until it resembles a coarse meal and then transfer it to a shallow bowl.
8. Lightly season the flour, eggs, and panko with salt.
9. Dredge 1 thigh of chicken in the flour, tapping off the excess. Dip it in the egg, allowing the excess to drip off and then drop it in the processed panko, pressing the thigh into the panko to help it adhere.
10. Transfer that piece to the parchment or wax paper–lined baking sheet. Repeat with the remaining chicken thighs.
11. Pour the oil into a large sauté pan or Dutch oven and heat over medium-high heat until it reaches 350⁰F on a candy thermometer. Note: Adjust the heat as needed to maintain the oil temperature throughout the frying process.
12. Add 2 or 3 chicken thighs to the hot oil and fry over moderately high heat for about 3 minutes a side, turning once, or until they are golden and crispy and reach an internal temperature of 165° on an instant-read meat thermometer.
13. Transfer the fried chicken thighs to the baking sheet fitted with a cooling rack and place it in the oven while you fry the remaining thighs.
14. Once all of the thighs are cooked, slice and serve them hot atop rice topped with the curry gravy, garnish with sliced green onion brushes and red pickled ginger.
15. Enjoy!

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.”
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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

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

1. Bring an outdoor grill or grill pan to medium-high heat.
2. While the grill is heating, pat the chicken wings dry, transfer them to a bowl, and season with kosher salt and black pepper. Add the olive oil and toss to coat.
3. Grill the wings for 10 to 12 minutes per side, or until they are evenly charred and have reached an internal temperature of 165° F on an instant-read thermometer.
4. While the wings are grilling, prepare the sauce.  In a small saucepan over medium heat, melt the margarine.
5. Add the garlic and cook until tender and fragrant, about 3 minutes.
6. Stir in the cayenne pepper, vinegar and Frank’s RedHot Sauce and cook for 3 minutes more. Set aside to cool a bit.
7. Once the chicken wings are cooked, transfer them to a clean bowl and toss with the hot garlic Buffalo sauce.
8. Add in the Parmesan cheese and parsley and toss to coat.
9. Serve immediately.

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?"
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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.
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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