ow you doin’? To all of our Parrot Head friends—we had the pleasure of designing the menu for the opening of Margaritaville, Las Vegas. Perspectives had done a lot of work in Sin City over the years and never did we see a Las Vegas strip hotel and casino remove slot machines to put in a restaurant… Margaritaville was a first. The restaurant occupied 3 floors of valuable gambling space for, what became, the highest grossing restaurant in the United States.
 
When Chef Spencer and I started designing the menus, Jimmy told us it was to be fun, affordable, on brand and it must include his mother’s meatloaf--just like mom’s. This is what we call a dream client—few restrictions.

James William Buffett was born in Pascagoula, Mississippi on Christmas Day in 1946. While Jimmy is known for his easy-going, barefoot life-style and music, he is also an author, actor and successful businessman. He is one of the hardest working perfectionists we’ve ever worked with. I used to love to go to his concerts and watch from backstage as he, seemingly effortlessly, put on a great show. Unlike too many celebrities of our day, Jimmy is also a very good man.
 
With all that’s going on around our world today a lot of us are a lot about classic, comforting meals—and it doesn’t get more comforting or more classic than Jimmy’s Mom’s meatloaf. It’s humble, homey, and comforting.
 
Jimmy’s Mom’s meatloaf is really nothing new. Meatloaf has been around since Ancient Rome, the version we’re familiar with saw a resurgence during the Great Depression and again during the recent Covid-19 pandemic. Now with war in Europe and inflation rates soaring at home, meatloaf is still warm, nourishing, and inexpensive—allowing families to stretch their food budget.
 
The Margaritaville meatloaf is made with ground beef, eggs, milk, onion and breadcrumbs seasoned with Worcestershire sauce, fragrant garlic, fresh parsley and thyme, and of course, plenty of ketchup. Nothing flashy, just simple, well-balanced flavor.
 
And don’t forget the glaze—just ketchup, brown sugar, balsamic vinegar and molasses. The top of the meatloaf glaze caramelizes in the oven, giving it a sweet and tangy depth of flavor. The loaf remains tender and juicy; never dry or too well done. At Margaritaville we served two slices of Mom’s meatloaf atop a mountain of mashed potatoes, with glazed carrots and steamed green beans along side.
 
Prep time:  15 minutes
Cook time:  65 to 70 minutes
Cool time:  5 minutes
Yield:  4 servings
  
Ingredients 
For the meatloaf
2 pounds 85/15 ground beef (or 1-pound ground beef and a half pound each of ground pork and veal)
1 large yellow onion, minced
4 tablespoons garlic, minced
2 large eggs, whisked
1/4 cup ketchup
1/4 cup milk (or half & half)
2 tablespoons Worcestershire sauce
1 cup panko breadcrumbs
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)
2 teaspoons kosher salt
1 teaspoon freshly-ground black pepper
1/4 teaspoon onion powder
1 teaspoon roasted garlic powder
 
For the glaze
1/3 cup ketchup
1 teaspoon molasses
1 tablespoon dark brown sugar, packed
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
 
Directions
To make the meatloaf

1. Preheat an oven to 375° F.
2. In a large bowl, combine the ground beef, onions, garlic, eggs, ketchup, milk, Worcestershire sauce, breadcrumbs, parsley, thyme, salt, pepper, onion powder, and garlic powder. Mix until the ingredients are evenly distributed and fully incorporated. Do not overmix or the meatloaf may become tough.
3. Transfer the meat mixture to a 9 x 5-inch loaf pan and pack it down, tapping the pan on the counter a few times to make sure the mixture fills in all the corners and there are no voids in the center of the meatloaf.
4. Place the meatloaf pan on a rimmed sheet pan and bake on the middle rack for 45 minutes. The meatloaf will shrink a bit, about a half-inch on all sides.

To make the glaze

1. In a small bowl, mix the ketchup, molasses, brown sugar, balsamic vinegar and salt until smooth; set aside.
2. Spread the glaze over the top of the meatloaf and bake for 25 to 30 minutes more, or until the glaze begins to caramelize.
3. Let the meatloaf rest for 5 minutes, then gently remove it from the pan.
4. Slice and serve hot.

ChefSecret: Be sure to tap the pan to fill in the corners. If you don't do the pan-tapping, the meatloaf will not hold together.

Quip of the Day: “I can’t change the direction of the wind, but I can adjust my sails to always reach my destination.”                                                                             –Jimmy Buffett
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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 #Meatloaf #JimmyBuffett #Margaritaville #LasVegas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

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’? Last week I was sitting in a booth at one of my favorite Mexican restaurants when the server walked by our table with a piled-high plate of nachos. There’s something lovely about the unapologetic lustiness of a big pile of nachos. I ordered a far less decadent dish consisting of a pair of beef tacos.
 
I came home and kept thinking about those darn nachos. I looked around the kitchen and had everything but the tortilla chips. What’s a person to do? I decided to dial it up a bunch with my recipe for Carne Asada Fries. This recipe was created to fill the hole in your hearts left by all those missed happy hours not shared with friends and family during the pandemic. These make the ideal appetizer or even a dinner. The center of this recipe is the highly-flavored carne asada. It is a tender, juicy steak marinated in a sauce made with roasted chiles, cumin, citrus and cilantro.

The carne asada (steak) contributes a hearty, smoky flavor while the fresh jalapeño, tomato and onion add a zesty bite of heat and acid. The crema takes down the spiciness. The crunchy fries add a decadent counterpoint to the tender carne asada.
 
I only had frozen fries on hand, which was just fine because time was of the essence, but if you have the time and the equipment you can make your own light and crispy homemade air fryer French fries.

Finally, the hearty protein of the steak will be a steadying influence alongside the cocktail of your choice. I enjoyed mine with a top-drawer margarita, or it could work with an ice-cold beer. The perfect choice for celebrating Cinco de Mayo. 
 
Prep time:  45 minutes
Marinate time:  3 hours or overnight
Cook time:  15 minutes
Assembly time:  5 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the carne asada
3 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
2 chipotle chiles in adobo sauce
1 cup water
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil, plus more for grill
2 tablespoons soy sauce
2 tablespoon Thai fish sauce
4 tablespoons minced garlic
1 small bunch cilantro, leaves and tender stems; reserve some for garnish
1 tablespoon whole cumin seed, toasted and ground
1 tablespoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar, packed
2 teaspoons kosher salt, plus more to taste
1-1/2 pounds skirt steak, cut into 2 equal-size pieces
 
For the air fryer French fries
2 15-oz packages frozen French fries
Spray oil (I prefer Pam)
1 seeded and diced tomato
1/2 cup diced white onion
1 thinly sliced jalapeño pepper
1/4 cup crema
6 lime wedges, for garnish
 
Directions
To make the carne asada

1. In a microwave-safe bowl, combine the ancho and guajillo chiles; microwave until pliable and fragrant, about 10 to 20 seconds.
2. Transfer the ancho and guajillo chiles to a blender and add the chipotle chiles, water, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin, coriander and dark brown sugar. Blend until it forms a smooth sauce; about 2 to 3 minutes.
3. Adjust the seasoning with salt, to taste.
4. Transfer half of the sauce to a sealed container and set aside in the refrigerator.
5.  Transfer the other half to a large bowl and stir in the 2 teaspoons kosher salt.
6. Add 1 steak to the bowl and turn to coat. Transfer to a large container. Repeat with the remaining steak, and then pour any excess marinade over the steaks.
7. Cover and refrigerate for at least 3 hours, or overnight.
8. When you’re ready to make the fries, remove the reserved sauce from the fridge to allow it to come to room temperature.

To make the fries

1. Spray the basket of an air fryer with oil. Spread half the fries on the air fryer basket in one layer, spray the fries with oil, and cook at 400° for 6 minutes.
2. Shake up and turn the fries and cook for 6 to 8 minutes more or until crispy.
3. Transfer to a serving plate. Repeat with the remaining fries.
4. Lightly oil and heat a grill or grill pan to high heat.
5. Remove the steaks from the marinade and wipe off any excess sauce.
6. Grill, turning occasionally, until the steaks are well charred on the outside and the centers register 110° F on an instant-read thermometer, 5 to 10 minutes total.
7. Transfer the steaks to a cutting board, tent with foil, and allow to rest for 5 minutes. Slice the steaks thinly against the grain, then chop into bite-size pieces.

To assemble the carne asada fries

1. Place the fries on a large plate and drizzle the reserved sauce over them, to taste.
2.  Scatter the carne asada, tomatoes, onions and jalapeños over the fries. Drizzle with the crema and garnish with the reserved cilantro leaves.
3. Serve hot.

ChefSecret:  Consider making a double batch of carne asada to use in tacos, enchiladas, tortas and rice bowls.

Quip of the Day: “Why are eggs packaged in flimsy Styrofoam packaging and batteries come in a package that takes a chainsaw to open?”
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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 #CarneAsadaFries #CarneAsada #FrenchFries #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? What’s your favorite cut of steak—Sirloin, Filet, New York or Ribeye? For the last 35 years our test kitchen has been churning and turning out a wide variety of foods. We don’t usually have a hard time getting people to sample our efforts. The two most popular categories are steak and chocolate (not together, of course, except for one recipe for prime rib that is peppered with cacao nibs). Ribeye steaks are a particular favorite of mine because of the marbling of the fat. Ribeye Steaks can be prepared in a variety of ways.
 
Here’s a simple one.  Close your eyes and imagine a big, juicy Ribeye Steak and potatoes—the perfect combination of familiar, comforting and still a bit fancy. We cooked this steak recipe in a hot cast-iron skillet, starting with the potatoes. The process is quite simple—get the oil hot and start the potato wedges, salting them generously. Let the potatoes cook for ten minutes before you flip them. This creates golden-brown potatoes with a light, crispy crust on the outside and a perfectly creamy interior.
 
For the steak, we like a couple of USDA Prime Ribeye steaks. As they’re cooking, we melt some butter in the pan, throw in some garlic and baste the steaks with the buttery goodness. Basting gives the steak a fantastic sear, especially in a cast iron skillet. With the combination of the cast iron skillet and the butter the steaks develop deep, golden brown crust and crispy edges.
 
Of course, during the cooking process, the steak’s juices mingle with the garlic butter. Add a little lemon and some parsley, and you’ve got a wonderful buttery pan sauce. Potatoes love fat, too! So, of course they taste amazing drenched in the bright, buttery sauce. The Ribeye Steaks, infused with the aromatic butter, slice up tender, miraculously juicy and super flavorful every time.
 
This is a perfect dinner for two. It’s easy and fast enough for an ordinary weeknight and special enough for a romantic celebration. Add a shaved baby kale and artichoke salad, a bottle of robust red wine and grilled fruit for dessert.
 
Prep time:  15 minutes
Cook time:  20 minutes
Yield: 2 to 4 servings
 
Ingredients 
For the potatoes
3 tablespoons extra-virgin olive oil
1 pound medium Yukon Gold or red potatoes, cut into ¾” wedges—think steak fries
1/2 teaspoon kosher salt
 
For the steak and garlic butter
2 12-oz 1”-thick ribeye or New York strip steaks
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
3 teaspoons minced garlic
2 tablespoons chopped fresh parsley leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Freshly-ground black pepper, to taste
 
Directions
To make the potatoes

1. Heat the oil in a 12” cast-iron skillet over medium heat until shimmering. Add the potatoes cut-sides down, sprinkle with salt, and cook undisturbed until the potatoes are golden brown and release easily from the pan, about 10 minutes.
2. Using tongs, flip each wedge to the second cut-side and cook until browned and tender, 10 to 15 minutes more. Transfer the potatoes to a serving platter. Wipe out the skillet… you’ll use it to cook the steaks.

To make the steaks

1. Pat the steaks dry with paper towels.
2. Season all over with salt and set aside.
3. Add the olive oil to the skillet and return the skillet to high heat until the pan starts to smoke, just a bit.
4. Carefully place the steaks in the hot pan and sear until enough of a crust has developed that the steaks no longer stick to the bottom of the pan, about 2 minutes. Flip and sear the second side for 2 minutes.
5. Carefully add the butter to the pan.
6. Tilt the pan so the butter pools on one side… and add the garlic to the melted butter. Using a large spoon, baste the steaks with the garlic butter. Flip the steaks and continue to baste and cook. Begin checking the internal temperature of the steaks at 6 minutes into total cook time. Note: Medium-rare is between 125° and 130°.
7. Remove the pan from the heat, transfer the steaks to a clean cutting board — reserving the juices in the pan — and let the steaks rest for about 5 minutes.
8. Stir the parsley and lemon juice into the pan juices. Let the sauce cool for a few minutes, then taste and correct the seasoning with more salt, pepper and lemon juice as needed.
9. Cut the steaks across the grain into half-inch thick slices and place them on top of the potatoes.
10. Drizzle the steaks and potatoes with the pan juices and serve immediately.

ChefSecret:  Allow both the potatoes and steaks to sear to a crust before trying to move them around the skillet. This will allow a crisp crust to develop on both.

Quip of the Day: “When you’re talking, you’re only repeating what you already know. But when you’re listening, you may learn something new.”
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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 #Beef #RibeyeSteak #WedgePotatoes #Filet #NewYorkSteak #YukonGold #RedPotatoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                          ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I like lamb any way it’s cooked. Today, let’s talk lamb shanks. The shank is the cut of lamb taken from the lower section of the animal's legs. It can be from the front legs (foreshank) or the back legs (hind shank). The foreshank may include part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg.
 
Lamb shanks are a relatively inexpensive, tougher cut of meat. Because of this, lamb shanks need to be slowly-cooked—braised or roasted—to break down the tough meat and soften it into succulent tenderness. Thankfully, lamb shanks are one of the easiest meat choices at the market. When you braise it, you have about as close to a winning sure thing as possible. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks will definitely garner rave reviews. This is a great entrée for your Easter table.
 
Prep time: 30 minutes
Cook time: 2 hours 30 minutes
Cool time: 10 minutes (while you’re prepping the sauce)
Yield: 6 servings
 
Ingredients 
5 to 6 pounds young lamb shanks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon butter
1/2 cup diced yellow onion
1 cup diced celery
1 cup diced carrot
1-1/2 tablespoons all-purpose flour
5 tablespoons minced garlic
1/2 cup red wine
1 cup chicken broth
1 cup water
1-1/2 tablespoons balsamic vinegar
⅛ teaspoon chili flakes
1 teaspoon minced fresh rosemary leaves
 
Directions

1. Preheat an oven to 450⁰ F.
2. Place the lamb shanks into a roasting pan and drizzle with olive oil.
3. Season with salt, black pepper, dried rosemary and thyme. Toss lamb shanks to coat with oil and seasonings.
4. Roast the shanks in a preheated oven until lamb is browned; about 30 minutes.
5. Reduce the oven heat to 325⁰ F.
6. Melt the butter in a saucepan over medium-high heat.
7. Stir in the onion, celery and carrots and cook in the hot butter until onion is browned, about 10 minutes.
8. Stir the flour into the vegetables until combined. Mix in garlic and cook and stir for 1 more minute.
9. Pour the red wine into the vegetable mixture; stir to combine and mix in chicken stock, water, balsamic vinegar and pepper flakes. Pour sauce over lamb shanks in the roasting pan.
10. Cover the roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
11. Braise the lamb shanks for 1 hour, then turn the lamb shanks and place foil back on the pan. Continue roasting until a fork inserts easily into the meat, about 1 more hour.
12. Transfer the lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
13. Pour the braising liquid into a saucepan, place over high heat and boil for 10 minutes, skimming fat as it reduces and slightly thickens.
14. Stir the chopped fresh rosemary into the sauce; check levels of salt and pepper and correct as required.
15. Serve the lamb shanks over mashed potatoes or creamy polenta with the pan sauce.

​ChefSecrets:  I prefer to use young lamb, it has less gamey flavor, sweeter at the bone and more tender than older lamb or mutton.

Quip of the Day: “As we grow older, we all want to revisit our youth. I want to be 14 again and ruin my life differently. I have new ideas.”
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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 #BraisedLambShanks #Lamb #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2022