… from the Perspectives’ KitchenHow you doin’? El Cholo Spanish Cafe is a Los Angeles restaurant mainstay serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. It celebrated its 100th anniversary last year (2023). In 1923, Alejandro and Rosa Borquez opened the Sonora Cafe at Santa Barbara Avenue and Moneta Avenue in Exposition Park, near where the Coliseum now stands. In 1925, a guest came into the restaurant and drew a caricature that he called an 'El cholo’–referring to "field hands" of the Spanish settlers. Alejandro liked the image so much he changed the name of his restaurant to "El Cholo" with the drawing becoming its mascot. Alejandro and Rosa's daughter Aurelia, and her husband George Salisbury, later opened a second location on Western Avenue (our family favorite). When it opened, the restaurant advertised that it specialized in "Spanish food", which was a euphemism for Mexican food at the time. El Cholo is considered a forerunner of other Mexican restaurants. Carmen Rocha, a waitress at El Cholo, is credited with introducing nachos to Los Angeles in 1959. The dish—made of layered crispy tortilla chips, melted cheddar cheese, and slices of jalapeño peppers—was a recipe learned from her family in San Antonio, Texas. The Borquez family has roots in the northwestern Mexican state of Sonora, and the food offered at the restaurant—enchiladas, tamales, albondigas, chile rellenos, refried beans—reflects the regional cuisine. The restaurant is also known for its seasonal green corn tamales (so good!). There’s something so comforting about El Cholo enchiladas—when a dish of chicken-filled tortillas all snuggled up in a deep baking tray, can it really be anything but? It is as comforting as an American cheese grilled sandwich. I love this particular enchilada recipe because its simplicity makes it all the homier… just corn tortillas, shredded roasted chicken, jack cheese and a store-bought canned or homemade red sauce. Before dredging the tortillas in the sauce, I lightly fry them in oil for a few minutes or so to prevent them from becoming soggy. After draining them we then fill them up with the chicken and cheese, do a little tuckin’ and rollin’ and slide the assembled enchiladas into the oven. I love how the sauce bakes into the tortillas and caramelizes slightly, so you get plenty of roasted goodness in each bite, without having to swim through a pool of sauce to find the chicken enchiladas. For garnishes, I like tangy crema, chunky diced avocado, grassy cilantro and freshly chopped pico de gallo to add some brightness and creamy textures to the enchiladas. For my taste, I also add a squeeze of lime juice and a shake or two of Cholula Hot Sauce. My chicken enchiladas make for a simple but satisfying weeknight meal. Prep time: 30 minutes Fry time: 15 minutes Bake time: 25 minutes Yield: 12 enchiladas / 6 servings Ingredients 2 cups enchilada sauce, divided (store bought sauce—I prefer Las Palmas Red Enchilada Sauce or made from the red sauce recipe below) 4 cups leftover shredded roasted or rotisserie chicken 2 cups shredded jack cheese, divided 12 6-inch corn tortillas Cooking spray for the roasting pan 1 cup diced avocado, for garnish 1/2 cup fresh cilantro leaves, for garnish 1/2 cup crema, for garnish Pico de gallo, for serving Hot sauce, for serving Directions
Homemade Red Enchilada Sauce Prep time: 40 minutes Cook time: 30 minutes Yield: 4 cups+ Ingredients 2 ounces dried guajillo chiles (8 to 10 peppers) 1-1/2 dried ancho chiles (4 to 5 peppers) 4 cups hot water 1/2 tablespoon vegetable oil (I like grapeseed or peanut oil) 1/2 cup sliced white onion 3 medium peeled garlic cloves 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon dried oregano 1 teaspoon kosher salt 1 tablespoon unsweetened cocoa powder 1 tablespoon granulated sugar 2 tablespoons apple cider vinegar Directions
Chefs Secrets: While you go wild for my homemade red sauce that’s good on most south-of-border foods, I find Las Palmas Red and Green Sauces are spot on and save about an hour of prep time. Quip of the Day: Q. Did you hear they put a taqueria on the moon? A. Great food, but terrible atmosphere. ------------------------------------------- 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 #Dinner #ChickenEnchiladas #ElCholoRestaurant #LasPalmas #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…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 …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 |
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