…from the Perspectives’ Kitchen![]() 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
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
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. ------------------------------------------- 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
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…from the Perspectives’ Kitchen![]() How you doin’? Two of our favorite clients over the years were King’s Hawaiian (breads and rolls) and Hidden Valley (dressings)—two exceptional consumer products. Actually, King’s Hawaiian was the main stay of my breadbasket at the Custom House Restaurants. In the late ‘80s that sweet, yellow, yeasty pillow loaf was one of the food items that sent our restaurants over the top. And what restaurant didn’t offer Ranch dressing with their salad offering? Now, all these years later, these two companies are still on the top of their game not only with their original products, but with new great tasting offerings that are every bit as quality driven as the originals. So, it’s fun to marry the two together as part of these zippy Tennessee Hot Chicken Dunkers Hot chicken dishes are said to have originated in Nashville. They were bone-in chicken pieces, marinated in a water-based blend of spices and seasonings, floured, fried, and sauced using a paste with cayenne pepper, served on slices of white bread with pickle chips. Anecdotal evidence suggests that spicy fried chicken has been served in Nashville's African American communities for generations. Hot chicken may have been introduced as early as the 1930s; however, the current style of spice may only date back to the mid-1970s. It is generally accepted that the originator of hot chicken is the family of André Prince Jeffries, owner of Prince's Hot Chicken Shack. She has operated the restaurant since 1980; before that time, it was owned by her great-uncle, Thornton Prince III. Although impossible to verify, Jeffries says the development of hot chicken was an accident. Her great-uncle Thornton was purportedly a terrible womanizer, and after a particularly late Saturday night out, his girlfriend at the time cooked him a fried chicken breakfast with extra pepper as revenge. Instead, Thornton decided he loved it so much that, by the mid-1930s, he and his brothers had created their own recipe and opened the BBQ Chicken Shack café. My recipe for Tennessee Hot Chicken Dunkers utilizes a similar spice profile and Hidden Valley Ranch Dressing as a cooling flavor extender and dunker. Prep time: 15 minutes Marinade time: 1-4 hours Cook time: 8 minutes Assembly time: 5 minutes Yield: 8 servings Ingredients 8 each King's Hawaiian® Original Hawaiian Sweet Pretzel Pre-Sliced Slider Buns 3 tablespoons unsalted butter, softened 4 large chicken thighs 10 ounces buttermilk 11 tablespoons bottles Nashville-style hot seasoning, divided (I prefer Frank’s) 1 large bottle canola oil 1 cup corn starch 1 cup all-purpose flour 1 cup panko breadcrumbs 1 cup melted butter 1/3 cup water 16 dill pickle chips 3 cups coleslaw (vinegar profile) 3 tomatoes cut into 16 slices Original Hidden Valley Ranch®Dressing Directions
ChefSecret: Most recipes call for chicken breast meat, I like to use chicken thigh meat because it is juicer and more tender for this type of sandwich and it is a lot less expensive to buy. . Quip of the Day: Q. What do you call a country song about Nashville’s famous hot chicken? A. A cluckin’ good tune!” ------------------------------------------- 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 #Lunch #Dinner #NashvilleHotChickenDunkers #KingsHawaiian #FranksHotSauce #HiddenValleyRanch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen![]() How you doin’? Summertime is salad and dip time. One of my all-time favorite salads is The Cobb—I can eat one every day and never get bored because of the different and interesting ingredients. The varied flavors and textures give you what we call comeback flavor. You might ask yourself, what’s the origin of this now most popular salad? Well, the story goes like this… The Brown Derby-Beverly Hills was actually Perspectives’ first client. Sally Cobb, Bob Cobb’s widow, was trying to keep the Derby in Beverly Hills afloat at a time when the entire restaurant scene in Los Angeles was changing. I used to love the Brown Derby, and especially the classic Cobb Salad. So, here's the recipe along with the Hollywood folklore of how it was invented as told to me by Sally Cobb. One night in 1925—almost one hundred years ago!—Herbert K. Somborn was chatting with Abe Frank, the manager of the Los Angeles Ambassador Hotel, and Sid Grauman of Chinese Theater fame; and as idle chatter goes he remarked, "You could open a restaurant in an alley and call it anything or you could even build it in the shape of a hat and if the food and service are good, the patrons will come flocking." To achieve the standards set for this little Derby, Somborn, the husband of the celebrated cinema star, Gloria Swanson, selected a young friend who had been raised in the restaurant business. This was Robert H. Cobb, a combination food checker, steward, buyer, cashier and occasional cook when the Brown Derby opened. During its first four years, the original Little Hat Derby restaurant added only two items to its menu—a salad and a cake. The salad was almost an accident. Bob Cobb, growing weary of the steady hot-dog-hamburger diet, found an avocado in the icebox. He chopped it up, along with some lettuce, celery and tomatoes, plus a strip of bacon and some salad dressing, and had that for his dinner. Several days later he tried it again, adding other ingredients that he had purchased on his way to work—breast of turkey (some people claim it was chicken, but it was originally turkey), chives, hard-boiled egg, watercress and a wedge of Roquefort cheese for the dressing. And that's how the Cobb Salad was really born. Everything was finely chopped and that was very laborious, so Mr. Cobb went to an engineer who was able to invent a horizontal chopper. That device was later reproduced by Hobart Corporation and named the Buffalo Chopper (named for the city in which the concept was born). Since it’s summer I decided that I wanted to invent a dip to bring to family picnics that emulated the flavors of The Cobb Salad. With the help of Hidden Valley Ranch dip mix and all of the other Cobb Salad ingredients all chopped up it was like magic—the Cobb Salad Dip. Prep Time: 15-20 Minutes Yield: 8 to 10 servings Ingredients 1 packet Hidden Valley Original Ranch Dips Mix 16 ounces sour cream 3/4 cup shredded cooked chicken 1/2 cup crumbled bacon, plus 2 tablespoons more for garnish 1/2 cup crumbled hard-boiled eggs 1/2 cup crumbled blue cheese, plus 1/4 cup more for garnish 3/4 cup diced avocado 1/2 cup diced tomato 1 teaspoon Tabasco sauce (optional) Directions
ChefSecret: Got leftovers? Be safe—refrigerate within 2 hours after putting the dip out, or discard it. Quip of the Day: My friend ordered a cobb salad yesterday and was disappointed there was no corn or cobs in this iconic salad. ------------------------------------------- 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. #Appetizer #Dip #CobbDip #Salad #CobbSalad #BrownDerby #Brunch #Lunch #HiddenValley #Cheez-It #Ritz #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Island foods—sweet, spicy and sticky cuisine—have changed over the years with some of the most talented chefs leading the innovation.
The secret to my sweet, spicy and sticky Hawaiian chicken recipe is my rich marinade made from brown sugar and a handful of aromatics, including sambal oelek, rice vinegar and fish sauce. The chicken roasts with chunks of fresh pineapple. We love how the pineapple juice steams its way into the meat, combining it with the brown sugar to caramelize and char the skin. I could eat a hundred pieces of Hawaiian Sweet & Spicy Pineapple Chicken every day (okay, that might be slightly hyperbolic)! Take it to a backyard cookout, share it and it will be the star of the show every time. You might arguably say that Hawaiian foods got noticed at the luaus at The Willows Restaurant in Honolulu. Picture this—a luau under a towering monkey pod tree arched over the Willows restaurant. At night the tree branches glittered with white lights and the aroma of luau pig from the imu pit wafts across the patio. I can smell it now. Prep time: 15 minutes Cook time: 50 minutes Yield: 4 servings Ingredients 1/2 cup packed light brown sugar 1/2 cup rice vinegar 1/2 cup sambal oelek 1/4 cup fish sauce 1/4 cup freshly squeezed lime juice 2 teaspoons crushed red pepper flakes 2 tablespoon grated garlic 2 pounds split bone-in, skin-on chicken breasts 2 pounds bone-in, skin-on chicken legs 1 Tbsp kosher salt 2 teaspoons freshly ground black pepper 1/2 pineapple, peeled, cored, and cut into 1” thick wedges 1 small shallot, thinly sliced, for garnish, sauteed or fried 2 green onions, thinly sliced, for garnish 1 tablespoon toasted sesame seeds, for garnish Directions
ChefSecret: Make it truly island food… substitute palm sugar for the brown sugar. Quip of the Day: Did you ever wake up, kiss the person sleeping beside you and be glad that you're alive? Apparently, I did and won’t be allowed on Hawaiian Airlines again. ------------------------------------------- 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, be positive, stay well, stay safe and be kind. …from the Perspectives’ Kitchen![]() How you doin’? Last fall I was in South Carolina working on a new food processing project and had the chance to enjoy a fried chicken and breakfast biscuit sandwich. The extra crunchy fried chicken was marinated and infused with the orange and sparkling wine flavors—the flavors that are the base ingredients for mimosas. It’s not that South Carolina has the lock on this popular brunch drink, but they certainly have the lock on Crunchy Fried Chicken. This recipe is good enough to stand on its own and makes a great biscuit sandwich. In this case the biscuit is as important as the chicken. Look for my next recipe to unlock the secrets of Old Fashion Southern States Biscuits. You will soon be the masters of creating your own version of my juicy, layered crunchy boneless chicken thighs biscuits with poached or scrambled egg and slaw, y’all. Prep time: 30 minutes Marinade time: 1-1/2 hours up to 24 hours Refrigerator time: 30 minutes up to 2 hours Fry time: Yield: 4 to 6 servings Ingredients For the marinade and chicken 1/2 cup dry sparkling white wine, such as Prosecco (Italian) or Cava (Spanish) 2 tablespoons grated orange zest 1/2 cup fresh orange juice (about 2 large oranges) 5 smashed and peeled garlic cloves 1 tablespoon kosher salt 2 teaspoons ground coriander (the secret ingredient) 1/4 teaspoon red pepper flakes (more if you like it a little spicier) 2 pounds boneless, skinless chicken thighs, trimmed of any excess fat 2 quarts peanut oil for frying (another great secret) For the chicken coating for frying 1-1/2 cups all-purpose flour 1-1/4 cups cornstarch 4 teaspoons ground coriander, divided 2 teaspoons roasted granulated garlic (I prefer Penzy’s) 3 teaspoons baking powder 2 teaspoons kosher salt 2 teaspoons black pepper 1/2 teaspoon cayenne pepper 3 tablespoons water Directions To make the marinade and marinate the chicken
ChefSecret: Chicken thighs stay moist and juicy are best suited for chicken biscuit sandwiches. For a brunch special you can use scrambled, folded omelet or pouch egg on top of the biscuit. I use a layer of coleslaw on the bottom half of the biscuit. Quip of the Day: Q. How did the fried chicken thigh propose to its partner? A. With a wing and a prayer. ------------------------------------------- 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 #Chicken #ChickenThighs #FriedChickenThighs #Prosecco #Cava #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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