…from the Perspectives’ Kitchen![]() How you doin’? Corned beef is made from a cut of meat called brisket. It’s a great piece of meat that can be cooked using several different methods. I love barbecued or smoked brisket, Texas-style. There is also a wonderful Jewish preparation which, if long-braised in tomato and vegetables, creates a wonderful holiday meal. And then there is my beer-braised preparation with a proprietary Guinness brine that takes on a new dimension of flavor—but then again there is darn little that Guinness doesn’t make better. Brisket used to be an inexpensive cut of meat—it isn’t anymore. What is brisket? It is a cut of meat from the breast or lower chest of a steer. Beef brisket is one of the nine beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly over time to make it tender. Why the long cook time? This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying out during the prolonged cooking which is necessary to break down the connective tissue. Water (wine or beer) is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen. In this recipe I combine brisket with onions, bay leaf, veggies, a robust Guinness stout, and molasses. The result is a corned beef that emerges from the slow cooker fork-tender and juicy. It’s full of delicate spice and has a pleasing sweetness. The vegetables are fragrant and richly flavorful, having braised in the hearty broth made by the meat and aromatics. If you’re looking for things to do with the leftover corned beef, try tossing it with shredded potatoes for a great corned beef hash, tucked into a taco with cabbage and avocado, or the classic, layered on a sandwich with a soft cheese and loads of horseradish. Prep time: 20 minutes Slow cook time: 10 to 12 hours Cool time: 5 to 10 minutes Yield: 4 servings Ingredients 3 to 4 pounds corned beef brisket 6 medium potatoes, peeled and quartered 2 medium yellow onions, peeled and quartered 6 carrots, peeled and chopped 2 tablespoons minced garlic 2 large bay leaves 12 ounces Guinness Extra Stout 3 tablespoons molasses 1 small cabbage, cut in large wedges (optional) Directions
Quip of the Day: “What do you call two ears of corn having a fight? Corn Beef!” ------------------------------------------- Do you have a question or comment? Send your thoughts to\]. 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, 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 #CornedBeefAndCabbage #Brisket #Potatoes #Cabbage #Carrots #StPatricksDay #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ Kitchen ![]() How you doin’? Van de Kamp’s was a commercial bakery and retail outlet in Southern California from the 1920s to the 1970s. The brand is still around in the baking space today. The company was ahead of its time selling meals-ready-to-heat, when most families were still cooking from scratch. They offered cheese and beef enchiladas, fried halibut fillets and chicken pot pies. The latter is the subject for today’s blog. The pinnacle of comfort foods must surely be the Chicken Pot Pie. It’s one of those foods that not only makes you smile when you eat it but is also powerfully soothing. It is a deeply satisfying one-bowl meal made with cooked chicken and vegetables smothered in a savory creamy sauce and tucked into a crust—who could want anything else? The funny thing about pot pies is that they’re country humble and intimidating at the same time. Making them from scratch seems like a heavy lift for a weeknight, but not with this recipe. I’ve eliminated a lot of the prep work by making it with leftover rotisserie chicken (or any cooked chicken) and a frozen puff pastry, pie dough or corm muffin mix. After baking, the chicken is tender and the veggies are perfectly cooked. It has the classic sauce with touches of garlic, wine and plenty of thyme to give it chef-touched depth. After a long day away from home (or just the next room if you’re working from home) it is like a warm motherly hug in a bowl. Prep time: 15 minutes Cook time: 22 minutes Bake time: 20 to 25 minutes Yield: 4 to 6 servings Ingredients 4 tablespoons unsalted butter 1 cup yellow onion, diced 1 cup Yukon Gold potato, peeled and diced (or other waxy potato) 1/2 cup celery, medium diced 1/2 cup carrots, medium diced 2 teaspoons kosher salt or to taste 2 tablespoons minced garlic 2 teaspoons minced fresh thyme leaves 1/4 cup dry white wine 1/4 cup all-purpose flour 1/2 cup heavy whipping cream 2 cups low-sodium chicken stock 1/2 cup frozen peas 1/2 cup frozen corn 3 cups bite-sized skinless rotisserie chicken pieces 2 tablespoons fresh parsley leaves, chopped 1 tablespoon lemon juice 1/2 teaspoon black or white pepper or to taste 1 sheet thawed puff pastry (or 1 sheet of thawed pie dough or one box of corn muffin mix) 1 large egg yolk, beaten with one tablespoon water, for egg wash top Directions
ChefSecret: When serving, divide the rich, buttery crust evenly. Otherwise, people will be tempted to steal chunks of it to scoop up their filling and the last serving will sadly be a crustless affair. If you don’t have rotisserie chicken, you can substitute three skinless boneless roasted chicken breasts or 6 roasted thighs. Quip of the Day: Did you know if it weren’t for plumbers you wouldn’t have any place to go. ------------------------------------------- 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. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- 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 #ChickenPotPie #RotisserieChicken #VanDeKamps #PuffPastry #ComfortFood #WhatsForDinner #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen![]() How you doin’? At Lawry’s California Center (near downtown Los Angeles) they served some of the best Barbacoa this side of the border. Barbacoa is a method of cooking meat (historically lamb or goat) that turns tough cuts of meat into tender and juicy shards of protein. Traditionally steam-cooked in an underground pit, today’s modern barbacoa can be prepared over a barbecue, on the stove top, in a slow cooker or an Instant Pot. Barbacoa is cooked in a flavorful marinade and, when tender, it is shredded before it's served in tacos, burritos, enchiladas or other plated entrées. Barbacoa and carnitas look similar, but don’t get them confused. Spicy barbacoa can be made with lamb, goat, beef, or pork. Carnitas is made only with pork. Many food historians believe barbacoa originated in the Caribbean and that the style of cooking eventually made its way to Mexico. Mexican barbacoa is traditionally prepared in an underground brick-lined oven and is cooked with herbs, spices and chiles for hours, but you can make barbacoa in your trusty Instant Pot . Barbacoa is heavily seasoned. My recipe calls for a marinade made with beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Do not skimp on the quantities. I use beef chuck roast (or beef cheeks if available) for the meat because they are flavorful and perfect for shredding. Prep time: 25 minutes Cook time: 1 hour 15 minutes Yield: 12 servings Ingredients 5 dried chipotle chile peppers 1 cup roughly chopped yellow onions 1/3 cup freshly squeezed lime juice 1/4 cup tomato paste 1-1/2 tablespoons apple cider vinegar 6 tablespoons garlic 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon dried oregano 3 pounds beef chuck roast, trimmed 3/4 cup beef broth 3 bay leaves 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/2 teaspoon red chili flakes Directions
ChefSecret: Use fewer peppers (and remove more seeds) for a milder flavor. Quip of the Day: “I never thought the comment I wouldn’t touch them with a six-foot pole would become a national policy… just another one of Covid-19’s gifts!” ------------------------------------------- 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, 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 #Beef #BeefBarbacoa #InstantPot #Lawrys #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen ![]() How you doin’? Here is another family friendly meal of creamy yet zesty lemon pasta and tender shrimp. It is simple, elegant and destined to become one of your favorite weeknight dinners. It combines the flavors of wine, lemon and garlic along with cream and Parmesan cheese. When making pasta dishes like this always reserve a little pasta cooking water to use if the sauce isn't coming together. Top with extra Parmesan, if desired. According to culinary history, pasta's earliest roots began in China during the Shang Dynasty (1700-1100 BC) where some form of pasta was made with either wheat or rice flour. Pasta also appears to be a feature in the ancient Greek diet in the first millennium BC. Prep time: 30 minutes Cook time (including pasta): 25 minutes Yield: 2 to 3 servings Ingredients 1/2 pound spaghetti 1/2 pound peeled and deveined shrimp 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 2 tablespoons olive oil 2 tablespoons minced garlic 2 lemons zested 1-1/2 tablespoons, plus 2 tablespoons lemon juice, plus more for garnish 2 tablespoons chopped fresh parsley, plus more for garnish 1/4 cup dry white wine 1/4 cup heavy cream 2 tablespoons cold diced unsalted butter 1/2 cup grated Parmesan cheese 1 to 2 tablespoons extra virgin olive oil, to taste 1/4 teaspoon kosher salt 1/8 teaspoon black pepper Directions
ChefSecret: You can substitute the shrimp with chicken, asparagus or broccoli for a less expensive dinner. Quip of the Day: When he wanted to take her picture, he didn’t ask her to smile; he just told her they were having pasta for dinner and her smile was even more beautiful. ------------------------------------------- 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, 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 #Pasta #Spaghetti #LemonShrimpSpaghetti #Italian #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen![]() How you doin’? Many people shy away from lamb or mutton as the flavor can be a bit gamy, but when you use shanks from a young animal, Lamb Shanks are one of the most delicious dishes to be served up on a plate. Where did Lamb Shanks come from? Lamb Shanks are basically the ankles of the lamb. When you look at one end you see bone, some tough-looking muscle and lots of tendons. Some of the world's most memorable and satisfying meals are made from ingredients that are less than desirable cuts of meat. And yet when they are properly braised with aromatic vegetables, garlic, herbs and wine, they make a meal for the gods. After cooking, Lamb Shanks are chunks of meat, tender yet holding their form, in a sauce that seems to concentrate and elevate the flavor of a young lamb and garden veggies. Lamb Shank recipes come mostly from the people who raise sheep for wool. The British and Commonwealth countries eat both mutton and lamb and the shanks are called "trotters." The French do wonderful things with lamb shanks, as do the chefs of the Middle East and India. No matter what the country of origin, there is one common technique for the recipes: The shanks must be browned well all over and then simmered long and slow with a lot of liquid. That is until the Instant Pot was employed to pressure cook Lamb Shanks and aromatic spices and vegetables together that infuse the meat with same incomparable flavor and texture during cooking as a slow braise. Prep time: 30 minutes Cook time: 75-90 minutes Yield: 4 servings Ingredients For the marinade 1/4 cup olive oil 3 cloves garlic, minced 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon smoked paprika 1 tablespoon kosher salt 1/2 teaspoon cumin 1 cinnamon stick For the Mediterranean lamb shanks 3-pounds skinless lamb shanks (about 4 shanks) 1/4 cup olive oil 1 cup yellow onion, chopped 1 cup carrots, chopped 2 bay leaves 2 cups red wine 4 cups warm beef broth 3 tablespoons cornstarch 3 tablespoons cold water 1/4 cup chopped Italian parsley for garnish (optional) Directions
ChefSecret: My preference is for young New Zealand milk-fed lamb. It is lighter in flavor and smoother in texture. Ask your trusty butcher to order it in for you. Quip of the Day: “Last night the devil whispered to me, I’m coming for you. I whispered back, Bring a pepperoni pizza.” ------------------------------------------- Do you have a question or comment? Do you want to share a with our readers? 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, be positive, stay well, stay safe and be kind. |
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