…from the Perspectives’ KitchenHow you doin’? In Cooking Lesson #353: Quick Wok-Fried Slippery Beef I talked about the process of velveting beef. I’m not going into the whole history of that technique, so you will have look it up on the Perspectives’ website. I will go so far to say that this is the secret that makes the meat from your Chinese restaurant tastes so moist and tender. It's all down to a simple cooking technique called velveting. You can use this process with any kind of meat, and it will ensure succulent and tender results every time. It's a technique you can easily master at home and will change the way you make stir-fry recipes in the future. The method works by locking in the juices and keeps the meat moist when you cook it over a high heat. It is a little more work, but the combination of the marinade and the quick blanching in hot water ensures moist and succulent meat. Velveting chicken makes it as moist and tender as what's served at the best Chinese restaurants. Here is my China Rose recipe. Prep time: 10 minutes Cook time: 10 minutes Marinade time: 30 minutes Yield: 2 servings Ingredients 1 large egg white 1 tablespoon Chinese rice vinegar 1 tablespoon cornstarch 1 teaspoon kosher salt 1 pound skinless, thinly sliced boneless, skinless chicken thighs 8 cups water 1 tablespoon peanut oil Directions
ChefSecret: Don't limit this chicken to just Chinese dishes. The velveted chicken can be stir-fried with any vegetables and sauce, or set atop egg noodles or stored for a few hours in the refrigerator before cooking. Quip of the Day: Q. What does a Chinese restaurant serve for Easter? A. Colored egg rolls! ------------------------------------------- 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, 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 #Chicken #SlipperyChicken #VelvetingChicken #CantonStyleChicken #Dinner #ChinaRose #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? I always compare Buffalo Wings to those I first had at the Anchor Bar in Buffalo, NY. If you love Buffalo Wings as much as I do but hate to fry food at home, here are the secrets to making extra-crispy baked (not fried) Buffalo Wings. The Buffalo wings you order at your favorite restaurant are usually deep-fried in oil. At home, I’m more likely to use the oven when making Buffalo wings. Luckily, I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch. To make it my way you will need: Aluminum-free baking powder: This facilitates browning and absorbs much of the moisture on the wings’ surface. When that moisture evaporates in the oven, a textured surface remains, giving the crispy crunch we’re aiming for. Just remember baking powder and baking soda are not the same thing. Using baking soda in this recipe will give your Buffalo wings a metallic aftertaste (as can using baking powder that is not aluminum-free). Double check the label before you begin. Refrigerate overnight to dry wings: Refrigerate the wings uncovered to dry out the skin way more than any amount of paper toweling ever could. Eight hours or up to one day will give you the desired crackly skin, but even a four-hour drying time is better than nothing. Prep time: 15 to 20 minutes Hold/dry time: 8 hours or overnight Cook time: 40 to 50 minutes Yield: 6 to 8 servings Ingredients For the chicken: Cooking spray 3 pounds chicken wings, preferably party wings 1-3/4 teaspoons kosher salt 1-1/2 teaspoons aluminum-free baking powder (not baking soda) For the buffalo sauce and serving: 4 Tablespoons or 1/2 stick unsalted butter 1/3 cup Frank’s Original RedHot Sauce (not wing sauce) 1/4 teaspoon garlic powder For Serving: blue cheese dressing, ranch dressing, carrot and celery sticks Directions one day ahead
ChefSecret: The chicken wings can be tossed with kosher salt and baking powder, arranged on a wire rack, and refrigerated up to 1 day in advance before baking. The wings can be baked immediately after seasoning, or after 4 hours uncovered in the refrigerator, but the skin will not be as crispy. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Quip of the Day: A couple of people are opening a chicken wings restaurant called the “Right Wing Café”. They don’t actually sell any wings; they just complain about other wing places. ------------------------------------------- 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, 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 #ChickenWings #BuffaloWings #FranksOriginalHotSauce #Wings #OvenBakedWings #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? I love to vacation in Thailand. I usually spend a couple of days in Bangkok at the Oriental Hotel and then go off to one of the islands down south. The last time I went I changed up the routine and went up to Chiang Mai where the elephant sanctuaries are located. Aside from these magnificent animals, I found the following recipe for Thai Peanut Chicken with Broccoli at Mandarin Oriental Dhara Dhevi Resort. My version of the Thai Peanut Chicken Dish with Broccoli is to cook it in a spicy sauce. If you like it milder, use less cayenne; if you like it spicier, use more. If you're salt conscious, use low-sodium soy sauce or fish sauce. Prep time: 25 minutes Cook time: 20 minutes Yield: 8 servings Ingredients For the rice 4 cups cold water 1 tablespoon chicken base (I prefer Better Than Bouillon) 2 cups uncooked Jasmine rice For the sauce 8 tablespoons low sodium soy sauce 4 tablespoons creamy peanut butter 4 tablespoons coconut milk 4 teaspoons rice vinegar 1 teaspoon ground cayenne pepper For the chicken 4 tablespoons peanut oil 4 skinless, boneless chicken thighs, cut into thin strips 4 tablespoons chopped garlic 1-1/2 tablespoons chopped fresh ginger 2 -1/2 cups broccoli florets 3/4 cup chopped green onion, green tops only 1/3 cup chopped roasted peanuts 1/2 cup whole roasted peanuts for garnish 2 limes, quartered, for garnish Directions To make the rice 1. Combine the water, chicken base and rice in a saucepan over medium-high heat; bring to a boil. 2. Reduce the heat to low, cover and simmer until rice is tender and liquid is absorbed; about 20 minutes. To make the sauce 3. Meanwhile, stir together the soy sauce, peanut butter, coconut milk, rice vinegar and cayenne pepper in a small bowl; set aside. To make the chicken 4. Heat the peanut oil in a skillet or wok over high heat. 5. Stir-fry the chicken, garlic and ginger in hot oil until chicken is lightly browned; about 5 minutes. 6. Meanwhile, steam the broccoli in a microwave oven until tender; about 2 minutes. 7. Reduce the heat on the chicken to medium and add the green onion tops, peanuts and soy sauce mixture. 8. Continue to cook, tossing frequently. 9. Add the precooked broccoli; cook until it is tender and the chicken is cooked through; about 5 more minutes. 10. Serve the cooked chicken and broccoli over cooked rice. 11. Garnish with a few whole peanuts over the top and on the edges of the plate and a 1/4 cut lime. ChefSecret: I use dark meat (chicken thighs) for most of my Asian dishes that call for chicken. I find that dark meat results in a moister product. If you’re hung up on white meat, use 4 half breasts for this recipe. You can also top with 3 tablespoons of toasted shredded coconut. Quip of the Day: Did you hear about the Thai chef who became a superhero? He had the power to pad Thai! ------------------------------------------- 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, 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 #ThaiPeanutChickenWithBroccoli #ThaiFood #Peanuts #ChickenThighs #Broccoli #NPB #ChiangMai #Elephants #Bangkok #OrientalHotel #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 Zesty Grilled Chicken SaladHow you doin’? I really hate boring salads—you know the ones that have a little iceberg lettuce and a tomato slice with a bottled commercial dressing? We can do so much better than that. The bestselling salad at my first restaurant was The Conglomeration. It was a large salad made with chopped iceberg, romaine, crisp bacon, chopped hard cooked egg, cucumber, shredded carrots, diced celery, chopped olives, red onion and chunks of soft white cheese. All of this was tossed with my secret Champagne vinaigrette—a masterpiece! The more “orts” (ingredients) the better. We even took care to serve it on a Hawaiian monkey pod, garlic rubbed salad plate. When we found out this was the bestselling salad, I put our kitchen staff’s talents to invent and test new mixed salads. I declared our restaurant would never serve ho-hum salads. Even our Angel’s Fruit & Yogurt Salad was loaded with flavors and textures. Our guests used to ask me, why can’t I make salads like this at home? You see, restaurant salads are delicious because of the variety and freshness of the ingredients. Most people don’t keep a wide variety of fresh veggies on hand for fear they will spoil before consuming. So please trust me, there's more to making salads than heaping on a pile of deep-fried croutons and boatloads of cheese. Here is what you can do from your very own kitchen to make the best salads ever:
Ingredients 4 ounces spring lettuce mix salad blend 4 tablespoons grilled chopped chicken breast 3 tablespoons grilled fresh corn 3 tablespoons low-sodium, canned black beans, drained 3 grape tomatoes, halved 2 tablespoons red or yellow bell peppers, diced 1-1/2 tablespoons Mexican cheese blend 1 tablespoon hulled pepitas, toasted 2 ounces Spicy Cilantro-Avocado Dressing, (see recipe below) 3 thin slices of fresh lemon, quartered ... and whatever you want to add Directions
ChefSecret: I sometimes use leftover chilled chicken meat or better yet warm fried chicken tenders in this salad. Zesty Avocado-Cilantro Dressing Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Yield: 16 ounces+ Ingredients 2 ounces toasted macadamia nuts 1 tablespoon fresh cilantro leaves 1 teaspoon fresh, peeled garlic 1/2 teaspoon fresh, seeded and ribbed diced red jalapeño pepper 3/4 cup fresh, peeled and pitted avocado 2 tablespoons fresh lime juice 5 ounces cold water 1/4 teaspoon kosher salt Directions
ChefSecrets: Freshly-roasting the macadamia nuts adds another level of flavor to the salad dressing. Quip of the Day: “Why is it called a Caesar Salad? ‘Cause Caesar ruled the romaines.” ------------------------------------------- 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, 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. #EntreeSalads #Salads #PerfectSalads #Lunch #Dinner #Vinaigrette #CilantroAvocado #Dressing #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Growing up in my house my mother seldom fried any food. She just didn’t think the prolonged “aroma” of the grease and the waste of oil was worth it. So, we would go out to a restaurant or would order Chicken Delight for delivery or send my dad out to pick-up a box of Pioneer Crunch or a bucket of the Colonel’s best—KFC. The fact of the matter is, I’m not that squeamish about frying food in my kitchen and I do love my fried foods—French fries, fish and chips and definitely fried chicken. It’s not so much the flavor but I love the crunchy texture—flavor is 50% and texture is the other 50%. So, when I find a simple new recipe for crunchy chicken that doesn’t have to be fried, I get all excited. A few weeks ago, I found a recipe in Allrecipes that made me stop and focus on this neat dish. There are few things more thrilling than finding out a secret ingredient that will make your oven-roasted chicken taste more like fried. If you’re like me and want to create a little magic, take a load off because this chicken dish has two special tricks that will make it one the most popular dinner recipes for your family. Abracadabra Encrusted Crunchy Chicken is always incredibly juicy, flavorful, crunchy and picky-kid eater pleasing. It takes just six ingredients to create a little Penn and Teller chicken magic and they are probably in your snack cupboard right now, but just two important secret components are the key to crunchy breading and tender, juicy chicken breasts. The ingredients include mayonnaise and Cheez-It crackers. I’ve talked about using mayo on oven roasted potatoes before, so it should come as no surprise that mayonnaise is more than just a binder for tuna salad. The mayo holds the breading on the chicken without the gummy interface you usually get with a coating of flour. The remainder of my secret ingredients are the chicken breasts, of course, which are coated in a thin layer of mayo dredged in breading mixture, which is a combination of Cheez-It crackers, canned French-fried onions, Italian breadcrumbs and toasted sesame seeds. The mayo not only helps hold the breading in place, so you won’t lose it on the sheet pan in the oven, but it also keeps the chicken moist and tender. The Cheez–It crackers, French-fried onions, and Italian breadcrumbs together pack a flavorful punch and will create a crunchy breading when baked, not fried. Together, the breading creates a unique flavor that everyone will love. Prep time: 25 minutes Cook time: 35 minutes Yield: 4-8 servings Ingredients 2 cups crushed cheese flavored crackers (I prefer Cheez-It) 1 cup crushed canned French-fried onions 1/2 cup seasoned Italian breadcrumbs 1 tablespoon toasted sesame seeds 1 teaspoon kosher salt 1/2 teaspoon freshly- ground black pepper to taste 4 skinless, boneless chicken breast halves, cut in half 4 tablespoons mayonnaise Directions
ChefSecret: If you prefer dark meat use 8 boneless skin-on thighs. Quip of the Day: Q: What do chicken families do on the weekends? A: They have peck-nics! Have you ever wondered what the big 11-spice secret is to making KFC fried chicken? It is a combination of salt, thyme, basil, oregano, celery salt, ground black pepper, dried mustard, garlic salt, paprika powder, ground ginger and white pepper. ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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 and/or American Red Cross. #ChristmasRecipes #Entrees #CrunchyChicken #OvenFriedChicken #Cheez-It #Mayonnaise #Chicken #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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