How you doin’? We are not very well this morning we are sorry to report. When we originally wrote and published this piece it was before the carnage of last week and the weekend. Let me try to explain… our offices and homes are located on the Wilshire Corridor in West Los Angeles—between the Fairfax area and Santa Monica. If you watched the news over the weekend those were two of the hottest spots in Los Angeles on Saturday and Sunday. I can’t even begin to tell you how devastating this has been to all of us right-minded protestors, property and business owners and law enforcement and fire personnel. 
 
For those of us who were born in Los Angeles it has brought tears to our eyes to see the destruction to our working relationships between our citizens and law enforcement as well as the destruction of many of the landmarks we grew up with. 
 
Let everyone know what happened to George Floyd in Minneapolis was one of the most deplorable cases of police brutality we have ever seen—it is enough turn everyone’s stomach. The perpetrators must be quickly tried and meet the punishment they deserve—no excuses. These events have triggered emotions in all of us and those who took to the street to let their opinions known and legally protest for reforms are soundly within their rights. Unfortunately, their/our best efforts for peaceful protest were hijacked by a few criminals, gangsters, thugs, thieves who used the protest movement as a wedge to cause mayhem, bodily harm and destruction of our beautiful Southern California cities. Los Angeles, Santa Monica, West Hollywood, Long Beach, and Culver City law enforcement officers as well as the California National Guard showed great restraint with the provocations (rocks, bricks and bottles) and insults that were thrown in their faces.
 
It is now apparent that our city officials vastly underestimate the potential risk to our citizens. How this can happen in the face of what was so clearly seen in Minneapolis last week is a mystery to us. Protestors, bystanders, businesses, property were left unprotected. All of this is inexcusable and not only should the criminals be met with swift justice, so should those who have been elected to office to “protect and defend” the citizenry of our great state be held accountable for their actions and inactions at the ballot box.
 
In keeping with our Covid-19 cooking lessons I have attached our pre-scheduled recipe for Bang Bang Shrimp Pasta. Please share a prayer for all of our great cities, our state and the United States of America. God bless!

A few chain restaurants offer Bang Bang Shrimp or Chicken—I like Cheesecake Factory’s style. It is described as a Thai-inspired dish that consists of crisp shrimp (or chicken) tossed in a sweet chili-based sauce. I decided to whip up a combined version of what I thought Bang Bang Shrimp could be with a portion of pasta to boot. This sweet and not-so-spicy (just a nice kick) shrimp dish can be served over a pile of your favorite greens, in a rice bowl with some steamed broccoli or even, dare I say, in a taco. Or if you’re not so inclined, the shrimp is just as tasty all by its lonesome. A dish that makes your mouth say “bang bang” is definitely all the more reason to try it.

Prep time: 10 minutes
Cooking time: 20-25 minutes
Yield: 4 servings

Ingredients
For the crispy breadcrumbs:
1 tablespoon unsalted butter
1/2 cup fresh or Panko breadcrumbs
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne pepper
Pinch garlic powder

For the shrimp pasta:
Cooking spray
1/2 cup whole-milk plain Greek yogurt
2 tablespoons Thai sweet chili sauce
1 teaspoon honey
1/4 teaspoon garlic powder
juice of 2 medium limes (about 1/4 cup), divided
1 tablespoon Thai fish sauce
12 ounces dry spaghetti
1 pound uncooked peeled and deveined medium shrimp
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 medium scallions, thinly sliced, divided

Directions
Make the crispy breadcrumbs

1. Melt the butter in a small skillet over medium heat.
2. Add the breadcrumbs, salt, black pepper, cayenne pepper, and garlic powder.
3. Stir-fry stirring constantly, until golden, crispy, and fragrant, about 4 to 5 minutes; set aside. Be careful not to burn.

Make the shrimp pasta

1. Arrange a rack in the middle of the oven and preheat to 400°F.
2. Now you have a lot of things coming together at the same time—bang, bang, bang! Lightly coat a rimmed sheet pan with cooking spray; set aside.
3. Bring a large pot of salted water to a boil.
4. Whisk the yogurt, sweet-chili sauce, honey, garlic powder, half of the lime juice and fish sauce together in a small bowl; set aside.
5. When the water is boiling, add the pasta and cook until al dente, about 10 minutes or according to package instructions.
6. Pat the shrimp dry and place on the prepared baking sheet.
7. Season with the salt, black pepper, and cayenne and stir to coat. Spread into an even layer.
8. Roast until the shrimp are opaque and pink, stirring once halfway through, 6 to 8 minutes total. Do not overcook.
9. Drizzle the remaining lime juice over the shrimp and toss to coat, scraping up any flavorful bits on the baking sheet.
10. Drain the pasta and return it to the pot. Pour in the yogurt sauce into the pot and toss to evenly coat the pasta.
11. Add the shrimp and the juices from the baking sheet, along with half of the scallions, and gently toss again.
12. Plate it up and generously sprinkle each serving with the crispy breadcrumbs and remaining scallions.
13. Serve immediately.

ChefsSecret: The sauce can be made up to 1 day in advance and stored in a covered container in the refrigerator. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

#Entrees #Shrimp #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

How you doin’? As we continue to be glued to our televisions either watching reruns of NCIS or the Covid-19 news, we are all learning how hard all the scientists and health care providers are working to bring this war on coronavirus to an end as soon as possible. It seems it has the capacity to devastate our country men and women. The germs are relentless. We remind you to maintain social distancing (at least 6-feet) and wear a mask. We are doing our part to beat these little bastards.
 
Okay, on to today’s cooking lesson. I love green chicken enchiladas, but many times I just don’t have the time to make them—prepare the filling, fry the tortillas, grate the cheese, roll the tortilla, bake them and get them on the table. 
 
I creatively copied this simple recipe from a Mexican dish I saw at El Coyote Cafe in Los Angeles. I wanted to find a way to cut the cooking time and eliminate some of the repetitive steps. You won’t be surprised to hear that I use my trusty Instant Pot which cuts cooking time and improves the taste and texture of the filling.
 
Prep time:  30 minutes
Cook time:  30 minutes (estimated Instant Pot cooking time)
Assembly time:  10 minutes
Oven time:  20 to 25 minutes
Yield:  8 stacks
 
Ingredients
2 teaspoons chili powder
1 teaspoon kosher salt
1-1/2 teaspoon ground cumin
1-1/2 pounds skinless, boneless chicken thighs (you can use chicken breasts if you prefer white meat)
1/2 cup chicken broth
1 can (28-oz) green enchilada sauce, divided (I use Las Palmas brand)
3 cups shredded Monterey Jack cheese, divided
1 can (4-oz.) mild chopped green chilies
1/2 cup chopped yellow onion
2 red jalapeno peppers, chopped, more or less to taste
1/2 cup peanut oil or other stable vegetable oil for frying
16 corn tortillas, or more to taste
1 (10 ounce) can red enchilada sauce
 
Directions

1. Mix the chili powder, salt and cumin together in a bowl. Rub the mixture over the chicken.
2. Chop the chicken into 1-inch cubes.
3. Pour the chicken broth and 1 cup of green enchilada sauce into an Instant Pot.
4. Add the chicken and select HIGH PRESSURE and set the timer for 5 MINUTES. Allow 10 to 15 minutes for pressure to build.
5. In a large mixing bowl, combine 2 cups Monterey Jack cheese, 1 cup green enchilada sauce, green chiles, onions and jalapenos. Stir to thoroughly blend.
6. Preheat the oven to 350⁰F.  
7. Release pressure on the Instant Pot using the NATURAL RELEASE method according to manufacturer's instructions for 5 MINUTES. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
8. Remove the chicken from the cooking liquid and cool for about 20 minutes. Discard the cooking liquid.
9. Transfer cooled cooked chicken to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
10. Heat the peanut oil in a skillet. Fry the tortillas to soften them, 1 at a time, by dipping into the hot oil for 10 to 15 seconds per side. Drain the tortilla on paper towels.

To assemble the stacks

1. Lightly spray 8 individual baking dishes with food release (Pam).
2. Place 1 tablespoon of green enchilada sauce on the bottom of each baking dish.
3. Place a fried tortilla on top of the sauce.
4. Spoon 2 to 3 tablespoons chicken mixture onto the tortilla.
5. Place the second tortilla on top, add a little green sauce and another 2 tablespoons of the chicken mixture. 
6. Repeat steps 3-5 with the remaining seven baking dishes.
7. Combine the remaining green enchilada sauce with the red enchilada sauce in a bowl and spoon it evenly over enchilada stacks in the baking dishes. Sprinkle the remaining 1 cup Monterey Jack cheese over the tops of each stack.
8. Bake the dishes in the preheated oven for 20 to 25 minutes until the sauce is bubbly and the cheese begins to brown.

ChefSecret: If you’re not cooking for a crew of eight, cook/finish only what you need and cover with food film the rest keep in your refrigerator or cover with food film and foil and freeze for later.

#InstantPot #GreenEnchiladas #ElCoyote #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

How you doin’? I recently heard from Spencer, our former R&D chef. Chef Spencer is now the executive chef for Chatrium Hotels in Bangkok Thailand. Chef Spencer tells us that tourism in Thailand has slowed considerably due to the pandemic, so, I guess I’m not going to be traveling to Thailand any time soon. I’m really missing great Thai food. There are only a few decent Thai restaurants in Los Angeles that have food that is even close to authentic Thai food.
 
A little history about the chef… We first met Chef at the Mandarin Oriental on the Chao Phraya, the major river in Thailand that flows from the north through Bangkok and out into the Gulf of Thailand—a beautiful setting. Chef Spencer is a Brit with over 30 years of culinary experience in high-end hotels, restaurants and resorts across the globe, including America, Australia, Barbados, England and Thailand which is what attracted us to him, aside from the fact he is such a very likable guy.

So, when you’re missing good Thai food and none of your favorite restaurants are open, what do you do? Create and innovate.  Here is my easy recipe for a salad with an elegant Asian flair and good for even the fanciest party meal. I think Chef Spencer would approve. Most Thai noodle salads have a peanut butter infused dressing—this one doesn’t and is much lighter. It's not only a healthy alternative but is delicious. It is zesty and pairs well with some Thai barbecued chicken and a bottle of Singha Thai Beer. I like to sprinkle some additional peanuts right before serving.
 
Prep time:  15 minutes
Cook time:  10 minutes
Chill time:  1 hour
Yield:  4 servings
 
Ingredients
15 ounces dried Soba noodles
1-3/4 teaspoons dark sesame oil, divided
1/3 cup rice vinegar
1/2 cup soy sauce
2 tablespoons Thai fish sauce
1 lime, zest (microplane) and juice
3 tablespoons brown sugar
1 tablespoon minced garlic
2 teaspoons Sambal--chili garlic paste, or to taste (optional)
1 cup finely shredded carrots
1/2 cup chopped fresh cilantro
2 tablespoons green onion top rounds
2 tablespoons cucumbers, julienne cut
1/2 cup bean sprouts
1/4 cup + 1 tablespoon coarsely chopped roasted, salted peanuts
8 ounces grilled chicken breast, julienne cut (optional)
2 tablespoons crisp bacon bits (optional)
 
Directions

1. In a large pot, cook Soba noodles according to package directions.
2. Drain and rinse noodles with cold water; set aside. Toss with 1/2 teaspoon of the sesame oil to keep them from clumping together.
3. In a large bowl, pour the rest of the sesame oil, rice vinegar, soy sauce, fish sauce and lime juice.
4. Mix in lime zest, brown sugar, garlic, and Sambal; stir until sugar dissolves.
5. Add in the carrots, cilantro, green onions, cucumbers, bean sprouts and peanuts.
6. Cut the noodles in half. Stir into dressing mixture.
7. Cover and refrigerate for at least 1 hour.
8. Toss salad again before serving. If it seems a little dry, splash with a little soy sauce and vinegar.
9. Top with 1 tablespoon of chopped peanuts and sliced chicken or bacon if using.
10. Serve chilled.

ChefSecret:  What is Sambal? It is an Asian chili sauce or paste typically made from a mixture of a variety of chili peppers with shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. It is native to Indonesia, Malaysia, Sri Lanka, Brunei, Singapore and Country Thai cuisines. It is quite spicy, so use sparingly.

What is a microplane? A Microplane grater originated as an excellent smoothing tool for woodworkers, and it has proved to be an indispensable grating tool for chefs and cooks. It is a great tool for quickly zesting citrus fruits and even grates the hardest Parmigiano-Reggiano cheese.

#Salad #ThaiNoodleSalad #SpencerKells #ChatriumHotels #Brunch #Lunch #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

 How you doin’? Here’s what I’m planning today. I’m going to grill steaks for dinner. I picked up a couple of bone-in rib-eye steaks at Huntington Meats yesterday and I lightly marinated them in what I thought to be expensive balsamic vinegar. It comes from a canister-like dispenser at Gelson’s markets and it costs about $35 bucks for a small bottle when they have it in stock. They make all kinds of claims they I never really paid much attention to; I just love the flavor of this brand of balsamic vinegar and use it on a lot of different things… I add it to salads and dressings, to sous vide chicken breasts, over-ripe strawberries, I even use it to add a punch to my Italian sauces and Bloody Mary Mix.
 
I was a happy “balsamic camper” until I heard from George—George Salmas, The Food Lawyer. George exclusively represents food and beverage companies. The Food Lawyers have been in the biz for over 30 years advising and protecting food industry clients. We (Perspectives and The Food Lawyers) have common clients but do different things.
 
Let me tell you a little bit about George… first of all, he is an attorney (that’s not all bad) with a quirky sense of humor and often writes about some of the really stupid things that people sue food people over. In California there are lots of litigious crackpots who will sue anyone at any time for anything… but I digress. 
 
So last week I receive a new article from George, Drop the Vinegar and Come Out With Your Hands Up!  He goes on to tell us—well, I’ll let you read it in George’s own words (be sure to scroll down to the recipes below).

                             Drop the Vinegar and Come Out With Your Hands Up! 
One of the great scams that has gone on for years, and still goes on today, is counterfeit balsamic vinegar. Most of it in stores is bogus.
 
Real, traditional, authentic balsamic vinegar comes from two regions in Italy and starts with specific strains of white wine grapes that are crushed into juice with the skins, seeds and stems. This concoction is cooked down to about 50% volume into a concentrated syrup and then aged in a progression of barrels made from chestnut, cherry, oak, mulberry, ash or juniper for at least 12 years. Some of the premium products are aged for as many as 50 to 100 years.
 
Well, this is all very expensive—and this is where the con-game begins. But this one is doubly tricky because it can be a double-con—one of which is actually legal.
 
All crooks have two things in common. 1) They want to make as much money as possible with as little work as possible. 2) They are smarter than everybody else.
So, they do things like rob banks, print counterfeit money and smuggle drugs. Some of them even go into politics. But those chumps are all pikers compared to the real gravy train: Food fraud.
 
If you can take cheap food and palm it off as something exclusive, you can run that scam over, and over and over to the same people—forever (or until you get caught). Even when you catch them red handed, they act surprised and try to keep it going.
 
One of the really great scams that has gone on for years and still goes on today, is counterfeit balsamic vinegar. Most of it in stores is bogus.
 
Real, traditional, authentic balsamic vinegar comes from two regions in Italy and starts with specific strains of white wine grapes that are crushed into juice with the skins, seeds and stems. This concoction is cooked down to about 50% volume into a concentrated syrup and then aged in a progression of barrels made from chestnut, cherry, oak, mulberry, ash or juniper for at least 12 years. Some of the premium products are aged for as many as 50 to 100 years.
 
Well, this is all very expensive—and this is where the con-game begins. But this one is doubly tricky because it can be a double-con—one of which is actually legal.
 
The illegal con: Mostly originating in Italy, counterfeit balsamic starts out as “plonk” (cheap generic table wine grapes) that is palmed off as the expensive varieties. Then, it might be aged for a couple of years (or less) and then diluted with cheap white vinegar and pumped up with thickeners and coloring agents. The product is then labeled “balsamic vinegar” and sold without disclosing its sordid past. 3.38 oz of real 25-year-old balsamic vinegar can cost more than $150, and a bottle of 50-year-old can be $300. Even a bottle of 12-year-old (the minimum allowed) can go for $75. So, when it costs $10 or so to make a fake, that’s some serious profit. Last year, the Italian police conducted a sting and seized over 9 tons of bogus balsamic stock. And no one thinks they got all of it.
 
The legal con: It’s OK to label something “balsamic vinegar” and put a bunch of bogus junk in it, so long as you list the bogus junk in the little ingredient statement on the back. Common additives are white vinegar, GMO brown sugar and caramel coloring.
 
So here is a little advice from The Food Lawyers:

1. Admit to yourself it’s impossible to be sure without a DNA test. I believed my parents when they told me I was their kid. I never bothered with a DNA test. I’m not suggesting one here.
2. Be prepared to spend some real money. If it’s $20 a bottle, like we used to say in South Philly, “Feggeda Bout It.”
3. Look at the ingredient statement. The only ingredient should be “grape must.” “Must” is the grape juice, seeds, skins and stems before they’ve been cooked down to 50% volume. If you see anything more than “grape must” listed, you know it’s watered down, bogus balsamic. And if the ingredient list names wine vinegar before the “grape must,” you know it’s more than 50% watered down.
4. Look for the designation, D.O.P. Denominazione di Origine Protetta—Italian for “Protected Name of Origin” – is the EU certification of authentic balsamic. Odds are good you’re getting the real thing. I.G.P. denotes a much cheaper blend with white vinegar from Modena, Italy. Any other combination of letters is just B.S.

But there’s another alternative: If you like the cheap, watered-down stuff that’s normally served in Italian restaurants (it can actually taste pretty good), go ahead and use it. Just don’t pay $300 for 4 ounces.
If you’ve got a problem and need legal food advice, call or email George Salmas, Phone: 310-556-0721 or email george.salmas@thefoodlawyers.com.
      
So, now that you know all the interesting “cons” relating to balsamic vinegar, here a couple of recipes you can make with it. For these two recipes you can use the “cheap” stuff.
 
                                                 Inexpensive Balsamic Vinaigrette
 
This is a great tasting balsamic vinaigrette that does not require the expensive, aged vinegar.  It is simple and works well as a dressing or marinade.
 
Prep time:  10 minutes
 
Ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon shallot, minced
1 tablespoon garlic, minced
salt and ground freshly-ground black pepper to taste
 
Directions
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt and black pepper together in a glass jar with a lid. Shake vigorously until thoroughly combined.
 
 
                                                        Boneless Balsamic Italian Beef
Ingredients
1-3/4-pound boneless roast beef (chuck or round roast)
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
 
Directions

1. Place roast beef into your Instant Pot cooking insert.
2. In a small mixing bowl, mix together all remaining ingredients and pour over the beef.
3. Set the Instant Pot on HIGH PRESSURE for 45 MINUTES. At the end of the cook cycle let it NATURALLY RELEASE for 10 MINUTES and then open the valve to release the remaining steam. Alternatively, you can also use your slow cooker--4 hours on High or 6-8 hours on Low.
4. Transfer the cooked beef from the pot with tongs to a serving dish. Break apart lightly with two forks and then ladle about 1/4 to 1/2 cup of the cooking liquid over the roast beef.
5. Serve over pasta, rice or couscous.

ChefSecret: I keep any leftover cooking liquid in a Food Saver bag in the freezer and use it as a cooking starter for the next braised beef dish I make.

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Click here to send your thoughts.

Please remember when making purchases—Give our American farmers and ranchers the business—source local foods, shop small (neighborhood owned stores) and buy when you see Made in the USA on the label.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Thanks for reading!

#BalsamicVinegar #BalsamicVinaigrette #ItalianBeef #Beef #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods #HuntingtonMeats #TheFoodLawyers

How you doin’? Do you know who Leonard Heuberger was? He was a very important man. No, he’s not the inventor of the hamburger—the name is spelled differently. Well, according to barbecue historians in the know, old Len founded a barbecue restaurant in Memphis named Leonard's in 1922. Leonard was the inventor of the classic Memphis pulled pork barbecue sandwich. This sandwich was prepared on a bun with pulled pork, a tomato-based barbecue sauce and coleslaw.
 
If you love original barbecued pulled pork sandwiches as much as I do, you’ll love this simple recipe that takes just over an hour to prepare—most of that time is watching the “pot boil”.
 
Root Beer BBQ Pulled Pork is easy to make, juicy and fall-apart tender. The secret is in the second Instant Pot cook after you pull the pork apart. Please read below and check out my ChefSecret on making a great recipe even greater.
 
Prep time:  10 minutes
Cooking time:  1 hour 30 minutes
Yield:  6 servings
 
Ingredients
2 tablespoons olive oil
3- to 4-pound pork shoulder cut into 4 to 6 large chunks
1 can root beer soda
2-1/2 cups barbecue sauce (I use KC Masterpiece Original)
1/2 cup brown sugar
5 tablespoons apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
6 toasted over-sized hamburger buns for serving
1 cup coleslaw
 
Directions

1. Add the pork to a lightly greased Instant Pot.
2. Pour the root beer over the pork.
3. Stir together 2 cups barbecue sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour mixture over the pork.
4. Place the lid on the Instant Pot, sliding into the locked position. Set to PRESSURE COOK for 45 MINUTES.
5. When the pressure cook is complete, run a NATURAL RELEASE for 10 MINUTES, then turn valve to the vent position. Once float valve has dropped, remove lid.
6. Remove the pork chunks from the pot and drain them. Place the drained pork chunks on a cutting board. Using two forks shred the pork into small pieces.
7. Use a slotted spoon to transfer the pork back to the Instant Pot insert. Set to PRESSURE COOK for 15 MINUTES. Immediately, and carefully, do a QUICK RELEASE. This will further tenderize the pork.
8. Drain and discard the liquid from the Instant Pot and stir the remaining 1/2 cup barbecue sauce together with shredded pork.
9. Pile the pulled pork on the base of a toasted hamburger bun and add coleslaw over it. Top the sandwich with the toasted bun crown.

ChefSecret: I leave the shredded pork in the cooking liquid and chill it down for a couple of hours and then refrigerate it overnight. Before using the pork, I lift off and discard the layer of fat. I reheat the amount of shredded pork needed in the microwave and serve on a burger bun topped with chopped coleslaw.

Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Click here to send your thoughts.

Please remember when making purchases—Give our American farmers and ranchers the business—source local foods, shop small (neighborhood owned stores) and buy when you see Made in the USA on the label.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Thanks for reading!

#PulledPork #RootBeer #BBQPulledPork #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods #KCMasterpiece