How you doin’? The sun is shining—the sun is always shining in Southern California and I am craving bright fresh flavors, like cilantro and lime. That could be a craving for margaritas, but actually, I was really thinking of making chicken with those kinds of flavors. This easy Margarita Green Chicken is fast and very flavorful.
 
In this one-skillet recipe I use boneless thighs, because they are flavorful, tender and juicy. Just combine cooked chicken with green sauce and lots of fresh chopped cilantro. Serve over steamed white rice with steamed tortillas or fried tortilla chips, if desired.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
Calories: w/o rice or chips 180 calories
 
Ingredients 
1 tablespoon vegetable oil
1/4 cup sliced onion
1 cup chopped fresh cilantro leaves (stems removed), plus more for garnish
1 (10-ounce) can green chile enchilada sauce (I prefer Las Palmas brand)
Salt and pepper (to taste)
2 cups cooked, cubed, sliced or shredded chicken meat
1/2 cup chicken broth
2 tablespoons white tequila
2 tablespoons freshly squeezed lime juice
1 lime cut in eighths for garnish
 
Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and sauté until soft, then stir in cilantro. Add green chile sauce.
3. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 3 to 5 minutes.
5. Add cooked chicken, chicken broth and tequila, mix all together and heat through (do not over-stir the chicken or it will break up).
6. Add the lime juice
7. Serve hot with lime wedges and a few fresh cilantro leaves

ChefSecret:  I prefer to use sous vide chicken thighs or leftover roasted chicken in this dish.

Quip of the Day: “I had a pet chicken who dreamed of a world where chickens can cross the world without their motives being questioned.”
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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. 

#Entrees #Dinner #Chicken #GreenEnchiladaSauce #HealthyRecipes #LasPalmas #Tequila #MargaritaGreenChicken #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                        ©Perspectives/The Consulting Group, Inc., 2022

​How you doin’? I happen to love all types of mixed salads—egg salad, tuna salad, chicken salad and yes, even spam salad. But not just any old kinds of mixed salads—they must have a special zing about them. Let’s take the Chicken Salad… it can be served as a sandwich, in a cup of lettuce or stuffed into a half avocado or large tomato. In fact, all of the aforementioned salads can be served in these ways.
 
The zing comes with the selected ingredients and dressing that really sets your homemade mixed salad ahead of those store-bought deli salads. Don’t you always feel so much better when you know what’s in it and how it’s made? 
 
Once you've nailed the basics of chicken salad, there are endless ways to customize this classic dish to your liking. Let’s start with the chicken.
 
To my taste the best chicken salad is made with boneless, skinless chicken thighs. Yes, I go for the dark meat because it yields a moist, more flavorful result and they are easier on the budget. Chicken breasts are okay as long as they’re not overcooked. Start by seasoning your chicken well with salt, pepper and a little garlic power, covering tightly with aluminum foil and baking at 300°F for 60-minutes or until an instant read thermometer reads 165⁰ F and the juices run clear. The cooked chicken will be tender, ready-to-dice with plenty of rich pan juice.
 
When making a large batch of chicken salad, don’t over mix it. Stir the ingredients just until you get the consistency you like. Always use a good quality mayonnaise, a little sour cream, grainy mustard—don’t forget a tablespoon or two of fresh lemon juice. The citric acid will ‘brighten” the mixture.
 
Next, you'll want to add something sweet—sugar, honey, and sweet relish are all great options for bringing perfect balance to your chicken salad dressing. Freshly chopped celery, scallions, parsley, and dried spices make for highly flavored, crisp finish.
 
To make my sweet, curried chicken salad, just follow the directions and enjoy. Add in grapes, toasted pecans, and chopped apples, too. It is healthy and tasty with a fruity twist. It’s great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
 
Prep time: 50 minutes
Refrigerate time: overnight
Yield:  8 servings
 
Ingredients 
8 skinless, boneless chicken thighs, cooked and diced
1 cup celery, diced
1/2 cup green onions, chopped into rounds
1/2 cup ripe mango diced
1/2 cup green apple, peeled and diced
1/4 cup golden raisins
1/8 teaspoon ground black pepper
1 teaspoon curry powder
3/4 cup mayonnaise
1/2 cup toasted caramelized pecans, rough chopped
1/3 cup seedless green grapes, halved
 
Directions

1. In a large bowl combine the chicken, celery, onion, mango, apple, raisins, pepper, curry powder and mayonnaise; mix well.
2. Refrigerate for 4 hours, or better yet overnight. This allows the ingredients time to chill and blossom giving a better flavor and texture.
3. Right before serving, gently fold in the pecans and grapes; gently mix together the salad.
4. Plate up and serve!

ChefSecret:  Consider serving the Sweet Curried Chicken Salad in a scooped, toasted round brioche loaf, on a warm croissant or stuffed into a split warmed pita.

Quip of the Day: Have you noticed that supermarket clerks are so overworked they never have time to chat? Last week I bought a pound of bird seed, and I asked the checker how long it would take for the birds to grow after planting the seeds. It took a minute, but I did manage to get a chuckle and a bit of a smile. 
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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. 

#Entrees #Lunch #Dinner #Salad #ChickenSalad #CurryChickenSalad #Chicken #Curry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? If you love chicken wings of any kind this is a recipe you’re going to want to try. These Vietnamese style savory caramel sauce wings weaves a perfect blend of salty, sweet, sour and spicy by making a caramel and instead of adding cream or water it uses salty fish sauce and sour lime juice and zest. If you want it spicier add some chilies or chili sauce along with some garlic for additional flavor.
 
My Vietnam Caramel Chicken Wings are made on the stovetop so don’t expect the wings to have crispy skin like Buffalo Wings or other wing recipes. But the caramel in the glaze adds a smoky depth and cuts the sweetness in a complex way. Don’t be scared of making these, as the lime juice that you add in the beginning of the glaze helps keep the caramel from crystallizing.
 
As the wings are dunked into a thick caramel sauce, you’ll find that they are a little sticky and messy but hey, they wouldn’t be chicken wings without a little mess! These Vietnamese style spicy caramel chicken wings will make an excellent addition to my lineup of snacks any occasion.
 
The cooking of Vietnam is done with minimal use of oil and dairy and relies more on the light, fresh flavors of herbs and vegetables. As a result, Vietnamese cuisine is considered one of the healthiest cuisines in the world.
 
Prep time:  25 minutes
Fry time:  15 minutes
Yield:  4 Servings
 
Ingredients 
1/2 cup Asian fish sauce
1-1/2 cups sugar (coconut sugar is more authentic, if you can find it)
1/4 cup Thai crab or shrimp paste with bean oil
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon water
Peanut or vegetable oil (for frying; about 10 cups)
1 cup all-purpose flour
1 teaspoon baking powder
1-1/2 cups cornstarch, divided
1/2 cup vodka
1-3/4 cups water
2 pounds chicken wings, tips removed, flats and drumettes separated
Kosher salt and freshly ground black pepper
1/4 cup chopped salted, roasted peanuts
Garnish: Fresh cilantro leaves with tender stems and lime wedges (for serving)
 
Directions 

1. Bring the fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes.
2. Stir in the sugar and fit the saucepan with a thermometer. Cook until thermometer registers 230° (mixture will become thick and dark).
3. Whisk in the crab (or shrimp) paste, lime juice, zest and 1 tablespoon of water until smooth.
4. Reduce the heat to low; keep warm until ready to dip wings.
5. Fit a large pot with clean thermometer and pour in the oil to measure 2”. Heat the oil over medium-high heat until thermometer registers 350° F.
6. Meanwhile, whisk the flour, baking powder and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1-3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).
7. Place the remaining 1/2 cup of cornstarch in a shallow dish.
8. Season the chicken with salt and pepper and dredge in cornstarch, shaking off excess.
9. Working in 3 batches and returning the oil to 350° between batches, coat the chicken in the batter, letting the excess drip back into bowl and fry until the skin is golden and chicken is crisp and cooked through, about 5 minutes. 
10. Transfer cooked chicken to a wire rack set on a baking sheet to drain.
11. Using tongs, dip hot wings into the warm caramel, turn to coat, then transfer wings to a platter.
12. Serve wings topped with chopped peanuts, cilantro and 2 wedges of lime on the side.

ChefSecret: Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat sauce before using.

Quip of the Day: “The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about or as a ritual like filling up a car, but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.”                                    …Anthony Bourdain
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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. 

#Appetizers #Entrees #Dinner #Chicken #ChickenWings #VietnameseStyle #Peanuts #FishSauce #Vodka #NationalPeanutBoard #NPB #NationalPeanutMonth #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                          ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Did you know that March is National Peanut Month? Mark the occasion with my delicious Thai Chicken-Peanut Stir-Fry… the perfect weeknight meal. It’s full of sweet, salty and spicy flavors and it's ready in just minutes.
 
Thai peanut chicken stir fry is an Asian-inspired recipe that is loaded with so much flavor and color—it’s a feast for eyes. The sauce is rich, thick and delicious and it’s easy to customize the recipe based on whatever vegetables you have on hand. You can even make the dish all vegetarian by swapping the chicken for tofu and then serve it over brown rice, noodles or quinoa.
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings 
 
Ingredients 
1 cup basmati rice
3 teaspoons low-sodium soy sauce, divided
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
2 teaspoons packed light brown sugar
1/3 cup water
2 tablespoons creamy peanut butter
2 tablespoons peanut oil, divided
1 2-inch piece ginger, peeled and thinly sliced
1/2 cup green onion bottoms roughly chopped,
1 jalapeño red pepper seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/2 cup green onion tops, thinly sliced
10 sugar-snap peas
1/4 cup roasted salted peanuts
2 tablespoons chopped cilantro leaves
 
Directions

1. Cook the rice as the label directs.
2. Whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken pieces and toss to coat; set aside.
3. Whisk the brown sugar, water, peanut butter and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 
4. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes.
5. Remove the chicken with a slotted spoon; place the pieces in a bowl. 
6. Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking add the ginger, green onion bottoms and jalapeño; stir-fry 45 seconds.
7. Add the cabbage and stir-fry until crisp-tender, about 3 to 5 minutes.
8. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes.
9. Stir in the green onion tops, snap peas and peanuts.
10. Serve over the cooked rice and top with a generous pinch of cilantro.

ChefSecret: Red jalapeños are a little milder and more full-flavored than greens. Green jalapeños are a bit harsher and hotter to the taste.

Quip of the Day: “Why did the girl smear peanut butter on the road? Because she's nuts!
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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.

#Entrees #Dinner #Chicken #Peanuts #ChickenPeanutStirFry NationalPeanutBoard #NPB #NationalPeanutMonth #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                      ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I want to take a moment to celebrate Black History Month and a dear friend who was the producer and director of my second major feature film. You see I am not only skilled in working with food, but prior to designing and operating restaurants I was a motion picture and television production designer and that’s where I met the amazing Gordon Parks.
 
The fall of 1969 marked the first time a major motion picture studio in Hollywood released a film directed by a black filmmaker. Internationally known photographer, filmmaker, musician, author and Kansas native son Gordon Parks was that groundbreaking pioneer.
 
“The Learning Tree“ was produced by Warner Brothers-Seven Arts Studios. Along with Bill Conrad (executive producer), Bernie Guffey (cinematographer), Jimmy Liden (associate producer) and me (production designer), Gordon directed wrote and composed the soundtrack for the film.

“The Learning Tree” is based on Parks’ semi-autobiography 1963 novel of the same title, about  growing up in a Midwestern small town in the mid-late 1920s when life was made difficult by segregation and poverty. The film is centered on the lead character, Newt Winger. Parks portrays Newt as a young teenager who struggles with racism, discrimination and poverty, while also having to deal with the emotions of first love, conflict, and fear of death in the fictional town of Cherokee Flats, Kansas.
 
Gordon and I chose his hometown of Fort Scott and various locations to film The Learning Tree in 1968. Looking back, some of the same bigotry and poverty still existed as it did when Gordon was growing up. He told me it was important for the sets to be as realistic as possible and not to fall into the typical stereotypes depicted in films of the day.

When he looked at the interiors of the family home he bristled--my mother would never have paint peeling off the walls and cracked windows. She kept our home in perfect condition. Overnight I had our painters and scrapers come back through the set and clean it up. He was right. When I was invited for a fried chicken dinner at his mom’s house it was spotless and well organized—just as it was when he was growing up. Dinner was fantastic as well—more to follow on pan-fried chicken below.
 
I took my learning on being true to the period when it came to the segregated jail cell in the city lock-up. I designed a small cube cell with writing on the wall which he described to me in painful detail. The set builders and painters could only do so much to make this set come alive. One night I came into the studio with buckets of oatmeal and sour milk and threw it against the walls. With in a day or so it started to smell… to finish the atmosphere, I came in every night for a week and pee’d on the wall. When Gordon got back from the Fort Scott location, he was checking out the sets. The refurbished family home was spot on. The judge’s house was just as he remembered it, Chappy Logan’s Tavern and house of ill-repute was spot on. However when he walked into the jail cell—Gordon threw-up. Both the site and smell instantly took him back to where he had spent time as a young man growing up in a different time.

This is a coming-of-age story about a young man who grows up dealing with bigotry, poverty, violence, conflict and love, along with the unwavering support and love of his hardworking family. The film realistically portrays the severity of social and racial injustices and inequality. There are several moving and emotional scenes throughout the film; one of them is when Newt talks with his mother, Sarah, about living in Cherokee Flats (Fort Scott) and dealing with his conflicted emotions about his home and who he is growing to be.
 
Gordon Parks was born 112 years ago. The camera was Gordon’s choice of weapon to fight against racism, discrimination and poverty. This film provides an important message we all can learn from, showing us how to learn to live and love and not live to hate. It illustrates the importance of equity and social justice for all, not just for the select or privileged. We are inspired to learn to accept and respect the differences in people in other races and cultures, not to judge, disenfranchise and suppress others with different standards, boundaries and obstacles. We are reminded that everyone has worth and feelings, and not to devalue, shame or discourage anyone.
 
                                             Gordon Parks’ Mother’s
                                Kansas Cast Iron Skillet Fried Chicken
 
This classic recipe is made-from-scratch Southern-fried chicken which was served by Mother Parks. It is crispy and juicy, and it's sure to be a favorite for your family. The two-part batter simply consists of dredging the chicken in a buttermilk and egg mix, then giving it a quick shake in seasoned flour. This dish calls for bone-in pieces—however, other recipes use boneless chicken breasts or boneless chicken thighs with delicious results.
 
Prep time:  20 minutes
Chill time: overnight
Cook time:  25 minutes
Cool time:  10 to 15 minutes
 
Ingredients 
1 whole fryer chicken cut into 8 pieces (4 to 5 pounds)
3-1/2 teaspoons seasoned salt, divided (I prefer Lawry’s)
2-1/2 teaspoons freshly ground black pepper, divided
3 cups buttermilk, divided
3 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon chili powder
3 large eggs
2 teaspoons hot sauce
6-8 cups peanut oil for frying
 
Directions

1. Season the chicken pieces on all sides with 1 teaspoon seasoned salt and 1/2 teaspoon black pepper.
2. Place the chicken pieces into a 9 X 13-inch baking dish and cover with 2-1/2 cups buttermilk. Turn to coat. Cover and chill overnight, turning once.
3. 30 minutes before frying, remove the chicken from buttermilk, discard the marinade.
4.  On a plate sift together the flour, cornstarch, 2 teaspoons of seasoned salt, 1-1/2 teaspoons black pepper, garlic powder, onion powder, paprika and chili powder.
5. In a large shallow bowl whisk together the eggs, remaining salt, black pepper, buttermilk and hot sauce.
6. Dredge the chicken pieces in the flour, then into egg wash and then into flour again. Arrange on a baking sheet.
7. Let the chicken stand for 30 minutes to bring to room temperature and set the breading.
8. To fry: Preheat the oven to 200° F.
9. Prepare a rimmed baking sheet with an oven safe baking/cooling rack. Set aside for keeping fried chicken warm.
10. Fill a 12-inch cast iron skillet about 1/3 full of oil. Heat to 350° F.
11. Carefully lower the chicken pieces into the oil.
12. Fry the dark meat and white meat separately.
13. Maintain oil temperature around 350° F.
14. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165° F. Turn carefully midway through using tongs to avoid oil splatters.
15. Place fried pieces on the rack and keep warm in the oven between batches.
16. Let the chicken rest for 10 minutes before serving.

ChefSecret:  Serve the fried chicken alongside mashed potatoes (and gravy), coleslaw, creamed corn or another vegetable side dish. Fried chicken is also for breakfast with waffles and maple syrup.

Quip of the Day: “I think it’s fun to serve comfort foods because it’s an instant ice-breaker. If somebody’s expecting fancy food and you whip out some fried chicken, they feel like, well you know, they can put their elbows on the table and the etiquette police aren’t going to come out to get 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.

#Entrees #Lunch #Dinner #Chicken #SkilletFriedChicken #GordonParks #TheLearningTree #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022