… 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’? Potatoes are one of the most versatile and inexpensive vegetables. They can be baked, boiled, oven roasted or made au gratin or scalloped style. At Fanny’s Fish Market (one of my own restaurants) I was partial to Scalloped Potatoes. In traditional recipes, scalloped potatoes are made with Cheddar cheese, milk and a sprinkle of flour. They bake up super cheesy and comforting and I love them, but spring calls for something lighter. So here I’ve layered thin slices of potato with nutty-sweet Gruyère cheese (which is lighter than Cheddar), warm cream and mild springtime leeks that have been sautéed and softened in butter. The potatoes bake up golden brown, and they have a wonderful texture—crispy and creamy at the same time, with a perfectly al dente bite—not the least bit soggy or pasty.) The leeks are so unbelievably tender, they seem to melt into the potato. I like to scatter some bright green chives over the top of the casserole as it comes out of the oven, and I love how their delicate onion flavor balances the dish—it’s rich, savory, cheesy, and light in all the right proportions. In short, it tastes just like early spring. I used this as a great side for grilled or baked fish; the fresh cream and mild onions are the ideal foil for a piece of mild, grilled white fish. It is also great with a grilled steak of any cut and can easily be used as a side dish at brunch. Prep time: 20 minutes Bake time: 90 minutes Yield: 8 servings Ingredients 2 tablespoons unsalted butter, plus more for prepping the pan 3 cups chopped leeks (white and pale green parts only), soaked, rinsed and drained well 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 4 pounds baking potatoes, peeled and thinly sliced (I prefer Russets) 2 tablespoons chopped fresh chives, plus more for garnish 2 cups shredded Gruyère cheese 3 cups heavy whipping cream 1 teaspoon ground nutmeg Directions
ChefSecrets: You can change this recipe up a bit by substituting cauliflower florets for potatoes—Gruyère Scalloped Cauliflower with Spring Leeks. Yum! Quip of the Day: Q. What do you call a cauliflower growing at the edge of a garden? A. A border cauli! ------------------------------------------- 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. #SideDish #ScallopedPotatoes #GruyereCheese #SpringLeeks #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen How you doin’? When I can “afford” to splurge the calories, my diet can tolerate a scoop of ice cream, a piece of pie, a double baked potato and Fettuccine Alfredo… not all at once! Fettuccine Alfredo is a comfort food in the same category as meat loaf and apple pie only with an Italian accent. Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a quick rundown of fettuccine Alfredo’s history and sauce variations. The original dish was an extra-buttery version of an Italian standard, fettuccine al burro—fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s. Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends. Soon, fettuccine Alfredo was popular — but in a new, American guise. According to The Italian-American Cookbook by John and Galina Mariani, since American butter and Parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian American classic. Although popular in the United States, it was never popularized in Italy. Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using prefab sauces, too. Noodles tossed with this convenience product can’t compare to my recipe for fresh Fettuccine Alfredo made with real Parmigiano-Reggiano, unsalted butter and fresh cream. You can make my gourmet version with cream in just 30 minutes. It is absolutely divine and worthy of 5-stars and the occasional calorie splurge. I always get rave reviews when I make this dish. I must warn you; this recipe is not for the health-conscious! Prep time: 15 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients 24 ounces dry fettuccine pasta 1 cup unsalted butter 12 ounces heavy cream 1/2 teaspoon kosher salt 1/4 teaspoon finely ground black or to taste 1 teaspoon garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmigiano-Reggiano cheese (use the real stuff) Directions
ChefSecret: I like to add a cup of frozen peas to add a little color to this dish. Quip of the Day: A man goes into an Italian restaurant. He takes a seat at a booth and opens a menu to find out that none of the foods have prices next to them. He asks the waiter, "How much is the Fettuccini Alfredo?" The waiter says, "A penny." The man exclaims, "A penny?? How much for a steak?" The waiter says, "A nickel" The man is astonished, "Are you serious?? Where's the man that owns this place? I'd like to shake his hand!" The waiter answers, "He's upstairs with my wife." Confused, the man asks, "What's he doing upstairs with your wife?" “The same thing I’m doing down here with his restaurant.” ------------------------------------------- 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 #FettuccineAlfredo #RomanoCheese #ParmigianoReggiano #Cream #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 … from the Perspectives’ Kitchen How you doin’? These simple pork chops are cooked to perfection in a cast iron or heavy bottom pan. Make sure you get the best quality pork chops. You will only need a handful of simple ingredients to create restaurant-quality pork chops. With the skyrocketing cost of beef, seafood and chicken, I still find pork to be the best bargain protein. Prep time: 5 minutes Cook time: 10 to 15 minutes Stand Time: 3-5 minutes Yield: 4 servings Ingredients 4 bone-in pork chops (1-1/2-inch thick / 6 to 8 ounces each) 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 tablespoons vegetable oil 1 tablespoon unsalted butter 2 thinly cloves garlic, sliced 4 sprigs fresh rosemary, 1 tablespoon plus chopped fresh rosemary for garnish Directions
ChefSecret: For most pork chop preparations, look for bone-in pork chops about 1.5-inches thick. The bone actually slows the cooking time and adds flavor. We're not talking long, just a few minutes. But even a few minutes can spell the difference between moist, tender pork chops with tasty sear marks and dry, tight-textured chops. Look for center-cut loin chops with a T-shaped bone; the loin is on one side of the bone, the tenderloin on the other. Quip of the Day: As a butcher is shooing away a dog from his shop, he sees a $25 bill and a note in his mouth, reading: “10 pork chops, please.” Amazed, he takes the money, puts a bag of pork chops in the dog’s mouth, and quickly closes the shop. He follows the dog and watches him wait for a green light, look both ways, and trot across the road to a bus stop. The dog checks the timetable and sits on the bench. When a bus arrives, he walks around to the front and looks at the number, then boards the bus. The butcher follows, dumbstruck. As the bus travels out into the suburbs, the dog takes in the scenery. After a while he stands on his back paws to push the “stop” bell, then the butcher follows him off. The dog runs up to a house and drops his bag on the step. He goes back down the path, takes a big run, and throws himself -WHAP!- against the door. He does this again and again. No answer. So, he jumps on a wall, walks around the garden, beats his head against a window, jumps off, and waits at the front door. A big guy opens it and starts cursing and shouting at the dog. The butcher runs up and screams at the guy: “What in hell are you doing? This dog’s a genius!” The owner responds, “Genius, my ass… It’s the second time this week he’s forgotten his keys!” ------------------------------------------- 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #BestPorkChops #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? You’ll be shocked by the color and the bold flavor of this dish. The best part is that it’s a simple weeknight-easy recipe—it takes just 20 minutes and a handful of steps. The crimson noodles are cooked in a concoction of aromatics, merlot and fresh herbs, giving them a crimson color and an unexpected depth of flavor. When served, they look like a simple, colorful, nest of noodles with Parmesan and parsley, but they have a lively flavor—garlicky, rich and herbaceous with a pleasing flavor thrill of heat. Crimson Spaghetti is the perfect last-minute date night fare. You can make it with a cup and a half of leftover wine and just a few at home staples and the beautiful crimson noodles and wonderful flavor will surprise and delight every time. Prep time: 15 minutes Cook time: 20 minutes Yield: 4 Servings Ingredients 1 tablespoon extra-virgin olive oil, plus more for topping 4 teaspoons minced garlic 1 teaspoon medium crushed red pepper flakes 5 tablespoons unsalted butter, cut into 1" pieces, divided 1-1/2 cups Merlot wine 4 fresh thyme sprigs 2 fresh rosemary sprigs 2 fresh sage sprigs Kosher salt, to taste 8 ounces spaghetti, dry 1/4 cup finely grated Parmesan cheese, for serving 2 tablespoons chopped fresh parsley, for garnish Directions
ChefSecret: You can also use an Italian Chianti instead of Merlot. Quip of the Day: Never underestimate the power of well-cooked spaghetti. It can really noodle its way into your heart.” ------------------------------------------- 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 #CrimsonMerlotSpaghetti #Spaghetti #Merlot #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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