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

1. Place the prepared potatoes, onions, carrots, garlic and bay leaf in the bottom of the slow cooker.
2. Trim excess fat from brisket and set it on top of the veggies.
3. In a small bowl, whisk together the molasses and beer and pour it over the meat and vegetables.
4. Cover the slow cooker and cook on the low heat setting for 9 to 11 hours until the meat is tender.
5. If you want to include the cabbage, add it one hour before the corned beef is finished so that it can cook through.
6. When the brisket is done, let it cool for 5 to 10 minutes, skim off the topical fat and then cut the brisket into thin slices against the grain.
7. Serve with the vegetables.

ChefSecret:  I use Guinness Stout because it’s dark and chewy and it gives the meal some natural caramelized back notes. If you need a gluten-free option, a dry hard apple cider is a perfect substitute.

Quip of the Day:  “What do you call two ears of corn having a fight?  Corn Beef!”
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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.
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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 and/or American Red Cross.

#Entrees #CornedBeefAndCabbage #Brisket #Potatoes #Cabbage #Carrots #StPatricksDay #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

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

1. Preheat an oven to 400º.
2. Melt the butter in a large skillet over medium heat, and add the onion, potato, celery, carrots and salt. Stir to combine and cook until softened, about 10 minutes.
3. Add the garlic and thyme and cook until fragrant, about 1 minute.
4. Add the white wine, scraping any bits off the bottom of the skillet and cook, stirring occasionally, until the wine evaporates, about 1 minute.
5. Add the flour and toss to coat the veggies.
6. Pour in the heavy cream and stock and stir until combined.
7. Bring to a simmer and cook until thickened, about 10 minutes, stirring occasionally.
8. Add the peas, corn, chicken, parsley and lemon juice.
9. Season with salt and pepper to taste.
10. Stir to combine and remove the pan from the heat.
11. Roll out the thawed puff pastry dough (or prepare other crusts) and cut it into a circle approximately 1 inch larger than the skillet.
12. Cover the skillet with the dough (pour over the corm muffin mix if using), folding the overhanging dough under itself so it’s just the size of the skillet.
13.  Press the edges of the dough into the edges of the skillet using your fingers or the back of a fork.
14. Brush the top dough with the egg wash and cut a few slits in the center of the crust to allow steam to escape.
15. Place the skillet on a baking tray to catch any drips and bake for 20 to 25 minutes, or until the crust is golden brown.
16. Let cool for 5 minutes and serve.

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.
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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. We have added a new search feature to make it easier to navigate through our blogs.
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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 and/or American Red Cross.
 
#Entrees #ChickenPotPie #RotisserieChicken #VanDeKamps #PuffPastry #ComfortFood #WhatsForDinner #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
                                                                                    ©Perspectives/The Consulting Group, LLC, 2023

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

1. Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers, pulse until smooth.
3. Using the SAUTÉ function on the Instant Pot, sear the beef on each side.
4. Combine the beef, sauce, and bay leaves together in the Instant Pot and toss to combine. 
5. Turn OFF the SAUTÉ function.
6. Add beef broth, bay leaves, cloves, peppercorns and red chili flakes.
7. Cover the Instant Pot with the lid and close the release valve; set the PRESSURE on HIGH for 1-HOUR, until the beef is tender and pulls apart easily with a fork. If it needs more time to cook, put it back into pressure cook mode for 8 minutes longer.
8. When the cook time is up, carefully release the pressure.
9. Remove and shred the meat.
10. Toss the shredded barbacoa beef with the juices again so that they soak up as much of them as possible. 
11. Remove the bay leaves and peppercorns before serving.

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!”
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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.
-------------------------------------------
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

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

1. Bring a large pot of salted water to boil.
2. Cook spaghetti until al dente (11 to 12 minutes); reserve 1/2 cup cooking water then drain the pasta.
3. While the spaghetti is cooking pat the shrimp dry and season with salt and pepper.
4. Combine the olive oil, garlic, lemon zest and parsley in a large skillet set over medium heat. When the oil begins to sizzle, cook for a minute longer until the zest, garlic and parsley are just aromatic, but not brown.
5. Add the shrimp to the skillet in an even layer and cook for about 2 minutes or until barely cooked through. Reserve to a small plate.
6. Deglaze the pan with the wine and bring to a simmer scraping any brown bits from the bottom of the pan; reduce the wine by half then set aside.
7. When the spaghetti is cooked and drained add it to the pan.
8. Add in half of the reserved pasta water and bring to a boil; continue to cook until it begins to thicken, about 4 to 5 minutes.
9. Remove from heat and pour in about half of the cream. Stir well, then pour in the remaining cream. Return the pan to the stove and bring mixture to a boil.
10. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Add as much of the remaining reserved pasta water as necessary to keep the sauce thick and creamy.
11. Remove from heat.
12. Add in the cooked shrimp, butter and lemon juice and mix well to incorporate.
13. Toss together and add the cheese in 2 parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
14. Portion the pasta onto plates and drizzle each portion with a little olive oil, then add a little salt and pepper.
15. Garnish with lemon zest and parsley.

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.
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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 and/or American Red Cross.
#Entrees #Pasta #Spaghetti #LemonShrimpSpaghetti #Italian #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                         ©Perspectives/The Consulting Group, LLC, 2023

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

1. In a large bowl, combine the marinade mix ingredients.
2. Add the lamb shanks and coat well. Set aside and allow them to marinate for at least 30 minutes.
3. After 30 minutes have elapsed, select the SAUTÉ function on your Instant Pot. When the inner pot is hot, add 1/4 cup of olive oil to the Instant Pot.
4. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot. You may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
5. Add the onions, carrots, bay leaves and remaining marinade to the pot and sauté until onions are soft, 4-5 minutes.
6. Add the wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce the liquid by half (about 10 minutes).
7. Add the warmed broth and return the meat to the pot, turning once to coat.
8. Turn the pot off by selecting CANCEL; then secure the lid, making sure the vent is closed.
9. Using the display panel select the PRESSURE COOK function for 30 MINUTES.
10. When the time is up, let the pressure NATURALLY RELEASE (about 15-20 MINUTES).
11. Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
12. Strain the liquid and return to pot, discarding solids.
13. In a small bowl, mix the cornstarch and cold water. Stir mixture into the pot until thickened, returning to SAUTÉ mode as needed.
14. Serve the lamb shanks topped with the thickened gravy along with mashed white or sweet potatoes, noodles or rice.
15. Garnish with chopped parsley.

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.”
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind.