How you doin’? My new friend, Mark, owns Kiyoshi's Katsu House in Henderson, Nevada. It is a hallmark of true Japanese Chicken Katsu Curry—something you wouldn’t expect in Henderson. His curry sauce is the best I’ve had anywhere, and I have tried a bunch of them. That was the impetus of this recipe—Coconut Chicken Curry.
 
When you think of curry, many instinctively think Indian or Thai cuisine. But curiously enough, no such word exists in the languages spoken on the subcontinent. The closest words you’ll hear are khari or caril, which usually refer to a type of sauce or gravy. The word curry likely came from a “British colonial misunderstanding.” As a result, a wide variety of saucy, spicy stews and ragouts get lumped together under the “curry” umbrella.
 
Nomenclature aside, great curries are foods with maximum flavors and textures. In my recipe below, we have a stew that draws on some typical Indian flavors—think coconut milk, tomato, spinach, lime and fresh ginger. Of course, there’s plenty of curry powder, which here in the U.S. usually contains turmeric, fenugreek, cumin, black pepper, and cardamom. I added a splash of fish sauce for an umami note. All these spices and aromatics blend to create a sauce that turns chicken and potatoes into a rich, satisfying meal.
 
I use jasmine rice as a base for this recipe. It’s a long-grain variety with a light, floral aroma and a soft, sticky texture. Basmati rice, another long-grain variety, is a good substitute, but it does best when it soaks for at least 30 minutes before cooking, so allow time for that in your prep. Serve the curry with naan, the leavened, oven-baked Indian flatbread, which can be used to mop up every drop of sauce. If you don’t want to go to the trouble of making your own naan, use a very fresh grilled flour tortilla or flatbread.
 
I prefer my curries when they have been stored overnight in the refrigerator which allows the flavors of my curry to blossom even more. Any leftovers can be warmed up in the microwave for a quick lunch the next day.
 
Prep time:  30 minutes
Cook time:  25 to 30 minutes
Yield:  4 servings
 
Ingredients 
2 cups rinsed jasmine rice
4 tablespoons extra-virgin olive oil, divided
1/2 cup small diced yellow onion
3 small, diced Yukon gold potatoes
2 tablespoons peeled and grated ginger (or 1 tablespoon dry ginger)
3 thinly sliced garlic cloves
1-1/2 tablespoon ground coriander
2 tablespoons curry powder (I prefer Penzey’s Maharajah Curry Powder)
3/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 14.5-oz can diced tomatoes with juice
1 14-oz can coconut milk
2 tablespoons freshly-squeezed lime juice
1 tablespoon fish sauce (or 1-teaspoon low-sodium soy sauce)
2 tablespoons packed dark brown sugar
5 oz spinach (thawed and drained, if frozen)
4 tablespoons toasted sweetened coconut
 
4 Naan bread or grilled fresh flour tortilla or flatbread (optional)
 
Directions

1. Cook the rice according to the package instructions and hold warm.
2. In a large skillet, heat 3 tablespoons of olive oil over medium heat.
3. Add the diced onions and potatoes and cook until the onions begin to soften; about 2 to 3 minutes.
4. Add the remaining tablespoon of olive oil, ginger, garlic, coriander, curry powder and red pepper flakes. Stir and cook until fragrant, about 1 minute.
5. Add the chicken, season the mixture with salt and pepper, and stir to coat the chicken in spices. Cook, stirring occasionally, until the chicken is brown on both sides, about 5 minutes.
6. Add the tomatoes and juice and stir to deglaze any of the flavorful bits stuck on the bottom of the pan.
7. Add the coconut milk, lime juice, fish sauce and brown sugar. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked to 165° and the potatoes are tender.
8. Add the spinach and cook until it’s wilted; about 2 minutes.
9. Plate the chicken curry on a bed of hot rice and garnish with toasted coconuts.
10. Serve with a side of naan bread.

ChefSecret:  In India you don’t find many cooks that have curry powder in their kitchens. Some curries use up to 26 different spices to make their own curry profiles. Each dish has a different profile. I shop for most of my spices at Penzey’s Spice Company. For this recipe I used  Penzey’s Maharajah Curry Powder which is sweet and rich but not hot. Use the curry powder that you prefer.

Quip of the Day:  My wife was furious with me when I told her I put ginger in her curry. She really loved that cat.
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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 #CoconutChickenCurry #Penzeys #Curry #Chicken #Coconut #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
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                                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Perspectives has worked with two companies that have “exotic” ingredients trying to go mainstream. So I decided to put them both together (along with other ingredients) because the flavors of dates and Castelvetrano olives are too outstanding to keep secret.
 
A date is a stone fruit. It has a single seed surrounded by an outer fleshy fruit (like peaches, mangoes and olives—more on olives later). They’re grown on date palm trees, on date farms where you would normally see coconuts. Just picture a big forest of palm trees with bunches of hundreds of dates!
 
They are the oldest cultivated fruit in civilization. Think back 50 million years and you’ll find dates according to fossilologists. Humans quickly learned about their magic in Mesopotamia and the date has remained popular in that region (Iraq, Middle East, Northern Africa) ever since. Egypt is the largest producer of dates today, followed by just about every other Middle Eastern country.
 
There are about a million and one varieties of dates grown around the world, but in the U.S., you’ll mostly find the plump and tender Medjool Dates. There’s also the slender Deglet Noor Date, supposedly the “Queen of Dates”.
 
The Castelvetrano olive, also known as Nocellara del Belice, is an olive varietal from the Valle del Belice region of Sicily. Famous for its mild, buttery flavor, crisp bite and meaty texture, Castelvetrano olives are popular with both hardcore olive lovers and olive-eating newbies. They are harvested young and unlike other olives, they're not cured. They're simply washed in a lye and water bath for a few weeks until the bitter flavor is removed.
 
Divina Castelvetrano Olives (sold at Amazon) take the top spot for their meaty texture and deliciously buttery flavor, perfect for martinis, other cocktails,  snacking and Chicken Marbella with Medjool Dates.
 
Ingredients 
8 bone-in, skin-on chicken legs (thighs and drumsticks attached)
Kosher salt, to taste
Freshly ground black pepper, to taste
10 ounces drained, pitted Castelvetrano olives
3 ounces capers and their brine (small size)
7 Medjool dates, pitted, cut into eighths
7 tablespoon minced garlic
2 dry bay leaves
1/4 cup fresh oregano leaves, plus more for garnish
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 tablespoon date syrup (or honey if you can’t find date syrup)
 
Directions

1. Using paper towels, pat the chicken pieces dry and season with salt and black pepper.
2. Place the chicken pieces in a large glass or plastic container.
3. Add the olives, capers with brine, dates, garlic, bay leaves, oregano, red wine vinegar and olive oil. Gently toss to combine, then spread them out in an even layer.
4. Cover with food film and marinate in the refrigerator overnight, turning the chicken a few times.
5. Preheat the oven to 375⁰ F. Transfer the chicken and all of the marinade to a rimmed sheet pan.
6. Whisk together the white wine and date syrup (or honey) and drizzle it over the chicken. Lightly season the chicken with a little more salt and black pepper.
7. Bake for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and registers 170⁰ F on an instant-read thermometer in the thickest part.
8. Transfer everything to a large serving platter and garnish with fresh oregano leaves.

ChefSecret:  The longer you marinate the chicken, the mellower the flavor will be.

Quip of the Day:  A guy sits down at the bar and orders a Martini with two olives. The bartender gives him the drink, he takes out the two olives, puts them aside on a napkin, drinks the martini, asks for another. By the fourth Martini with two olives, the bartender asks the man "I don't mind, but I gotta ask....why do you ask for a Martini with two olives, then take the two olives out of it?" the man replies "My wife sent me to the store for a jar of olives but the store was closed."-------------------------------------------
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 #Chicken #Dates #MedjoolDates #DegletNoor #CastelvetranoOlives #Dinner #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? I don’t know about you but when summer comes, I like to keep meals (indoors or outdoors) simple and safe as possible. Whether you’re hosting a feast or a family dinner, here is a bowl recipe for every type of spring or summer celebration—my favorite Chicken, Black Beans and Veggies Bowls–which just happen to be red, white, blue and delicious!
 
I’ve included my most flavorful no-soak black beans recipe which is a great base for a perfect plant-based foundation to any epic bowl! If you want to cut the cooking time down by hours you can use canned black beans that have been drained and washed.
 
Veggie-filled summer bowls make the perfect presentation for a DIY feast and might just very well be the easiest meal to serve at just about any celebration.
Because so many of the ingredients like beans, salsas and toppings can be made in advance of the gathering, there is no need to light the stove. Summer is when fresh produce is at its peak of freshness! The sky is the limit with your toppings, and you should totally reach for it. Think fresh salsa, guacamole and fresh roasted corn.
 
There are almost as many dietary preferences and restrictions these days at a party as there are guests! You can make the dietary equation easier on yourself with a DIY, a la carte bowl bar where guests can help themselves to all that is good and good for them. The recipe below can feed a crowd with minimal effort and can be made well in advance of your gathering.
 
Prep time:  25 minutes
Cook time:  3 hours
Yield:  6 servings
 
Ingredients 
For the black beans
1 pound dried black beans rinsed, picked through any small debris removed
1/4 of a red onion, rough chopped
2 bay leaves
3 sprigs cilantro
1 sprig oregano
3 cloves garlic smashed; peel removed
1- 1 1/2 tablespoons coarse kosher salt
 
For the roasted veggies
1 tablespoon olive oil
3 bell peppers, thinly sliced
1 white onion, thinly sliced
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon coarse kosher salt
 
For the bowl
6 cups cooked rice of your choice
1/4 cup roasted corn
12 cherry tomatoes cut in half
1/4 cup slice bottled jalapeños
1/2 cup diced jicama
1/4 diced Oaxaca cheese
1 cup leftover rotisserie or roasted chicken
Fresh-made salsa and guacamole
1/2 cup tortilla strips
 
Directions 
To make the black beans

1. Combine the black beans, red onion, bay leaf, herbs sprigs, and garlic cloves to a large pot with 4 quarts of water.
2. Bring to a boil, then reduce heat to medium-low and simmer gently, uncovered, stirring occasionally and adding more water as necessary to keep beans covered. Cook until tender, anywhere from 1-1/2 – 3-1/2 hours depending on how old the dried beans are and how hard the water is that you’re using.
3. Once the beans have finished cooking, remove any solids left from the quarter of the onion, garlic cloves, and herb stems.

To make the roasted veggies

1. Preheat an oven to 400° F.
2. Combine the sliced peppers and onions on a sheet pan.
3. Drizzle with olive oil and add the spices on top of the vegetables.
4. Toss to coat then spread into an even layer
5. Roast in the oven 18-20 minutes or until the vegetables are cooked to your liking.

To serve as bowls

1. Layer rice of your choice into bowls with cooked black beans and veggies.
2. Top with fresh on-hand vegetables like roasted corn, tomatoes and jalapeños, diced Oaxaca cheese, leftover rotisserie chicken, guacamole and tortilla strips.
3. Garnish with sliced fresh lime wedges.

ChefSecret:  Cooked beans can be stored tightly covered in the fridge for 4 to 5 days or can be frozen in an airtight container for up to 4 months.

Quip of the Day: “What did the tortilla chip say to the avocado when the veggie bowl was empty?  Answer: “We’ve hit guac bottom!”
 
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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.
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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.

#Bowls #Chicken #Veggies #BlackBeans #Rice #Guacamole #Entrees #Lunch #Dinner #OaxacaCheese #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? One of the best dishes served at my China Rose restaurant were our Lettuce Wraps bursting with complex Asian flavors. They are delicious and a great idea for entertaining or a family-style meal.
 
I know this is a pretty bold claim but China Rose Beef or Chicken Lettuce Wraps that you can make at home are far better than those served in most Chinese restaurants. It may be bold, but it’s true! This Lettuce Wrap recipe is one that took a lot of sweat and tears working at Sea World (the restaurant not the park) in Hong Kong. So, here is the best of my years of trial and error, and lots of taste-testing, to get it just right.
 
To serve, allow each guest to spoon a portion of the meat mixture into a lettuce leaf. Wrap the lettuce around the like a burrito and enjoy!
 
Prep time: 20 minutes
Cook time: 15 minutes
Yield:  6 to 8 servings
 
Ingredients 
16 Boston Bibb or butter lettuce leaves
1 tablespoon peanut cooking oil
1 pound lean ground beef or ground chicken
1 large onion, chopped
1/4 cup hoisin sauce
3 tablespoons minced garlic
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger (red ginger, if you can find it)
1 dash Asian chili pepper sauce, or to taste (Optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1-1/2 cup chopped green onions (tops and bottoms)
2 teaspoons Asian roasted (dark) sesame oil
 
Directions

1. Separate and rinse the whole lettuce leaves and pat dry, being careful not to tear them; Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the meat; stir-fry until browned and crumbly, 5 to 7 minutes.
4. Drain the meat and discard most of the grease.
5. Transfer the meat to a bowl.
6. Add the onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
7. Stir in the hoisin sauce, garlic, soy sauce, vinegar, ginger and chili pepper sauce until well combined.
8. Add the chopped water chestnuts, green onions, sesame oil and cooked meat; Stir-fry until the green onions just begin to wilt, about 2 minutes.
9. Serve on small plates and have extra napkins available since the mixture can sometimes drip a lot.
10. Arrange lettuce leaves around the outer edge of a large serving platter; spoon meat mixture in the center.
11. To serve allow each guest to spoon a portion of the meat mixture into a lettuce leaf. Wrap the lettuce around the like a burrito and enjoy!

ChefSecret:  To add a little crunch and make this this dish very special, add 1/4 cup chopped roasted peanuts.

Quip of the Day:  Why is lettuce the most loving vegetable? Because it’s got heart and a head.
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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 #Appetizers #LettuceWraps #ChinaRose #AsianBurrito #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? I first discovered Casita del Campo when I was working at ABC Television—the older studio at Prospect and Talmage in LA. It was a place the production team and I went to enjoy a south-of-the-border, deliciously authentic Mexican meal—between dress rehearsals and show tapings for General Hospital. It was a place to go lift our spirits and delight our senses for a very reasonable price.
 
Casita del Campo opened in 1962. This was a real West Side Story. The founder, Rudy del Campo had a successful dance career on Broadway and in Las Vegas. He was one of the Sharks in the film version of West Side Story. After the movie, he decided to open the restaurant. It was very modest at first, but over the years has grown to be a delightful Southern California oasis in what has become the uber-hot Silverlake area. 
 
At Casita del Campo you can find all your Mexican favorites—mine happens to be Enchiladas Suizas—two chicken enchiladas topped with green tomatillo sauce and melted Jack cheese topped with sour cream and guacamole. One great thing about Casita del Campo is the recipes never change—they taste today the same way they did when I first visited the restaurant years ago.
 
Now you can make a similar dish at home. Serve 2 enchiladas on a plate and surround them with shredded lettuce and chopped tomatoes. Top with guacamole and sour cream.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  6 servings / 9 x 13-inch baking dish
 
Ingredients 
2 cups cooked shredded chicken (you can use leftovers or store-bought)
1 cup sour cream
1 (10-ounce) can green chile enchilada sauce, divided (I prefer Las Palmas brand)
1/2 cup shredded pepper-jack cheese
1/8 teaspoon kosher salt
1 pinch ground black pepper
1/2 cup vegetable oil for frying tortilla
12 (5 inch) corn tortillas
1 (4-ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese
 
Directions

1. Preheat an oven to 400⁰ F.
2. Spray a 9 X 13-inch baking dish with food release (I prefer Pam) .
3. Combine the chicken, sour cream, 5-ounces of green enchilada sauce, pepper-jack cheese, salt, and black pepper in a bowl; set aside.
4. Working 1 tortilla at a time, heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Shake off excess oil.
5. Place the tortilla on a large plate. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder.
6. Place the rolled tortilla seam side down into the prepared baking dish.
7. When all tortillas are filled and rolled, drizzle the remaining enchilada sauce and sprinkle the green chiles over all the rolled enchiladas.
8. Top the enchiladas with the shredded Monterey Jack cheese.
9. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes. Serve with Mexican rice and beans, if desired.

ChefSecret:  It’s a bit more work and a little messy but for more flavorful enchiladas, I dip the fried tortillas into a shallow dish of green sauce before filling.

Quip of the Day: “Here’s a thought for you… Save business cards of people you don’t like. If you ever hit a parked car, just write, “Sorry” on the back and leave it on the windshield." 😂
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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 #EnchiladasSuizas #CasitaDelCampo #Silverlake #LasPalmas #ChickenEnchiladas #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023