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Cooking Lesson 204  Diablo’s Shrimp Salad

1/13/2021

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Diablo's Shrimp Salad
How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog.
 
What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great.
 
Prep time:  10 minutes
Yield:  16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad)
 
Ingredients
10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret)
5 tablespoons mayonnaise
1/2 tablespoon, Grey Poupon mustard
2 tablespoons diced celery
1/2 tablespoon diced red onion (1/8-inch)
1/2 tablespoon finely chopped scallions
1/4 teaspoon seeded red jalapeno, diced (1/16-inch)
1/4 teaspoon seeded green jalapeno, diced (1/16-inch)
1/4 teaspoon hot paprika
1 tablespoon fresh, finely-chopped cilantro leaves
1/4 teaspoon kosher salt
1/2 teaspoon sriracha chili sauce
 
Directions
  1. Combine all the ingredients together in a small mixing bowl; lightly mix until thoroughly incorporated.
  2. Transfer the shrimp salad into a small container, cover with food film and refrigerate until ready to use.
ChefSecret:  There are several options of shrimp that can be used. I prefer whole, chopped medium shrimp, but you can also use the little baby bay shrimp (aka “sea monkeys”). The shrimp can be frozen or fresh.
 
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!”
 
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #Entree #Side #Seafood #ShrimpSalad #Shrimp #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

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Cooking Lesson #202  Mini-Tamale Pie Muffins

1/11/2021

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Mini-Tamale Pie Muffins
How you doin’? I love tamales! There are tamale-like dishes in countries all around the world, not just Mexico and Central and South America. What is always interesting are the different wrappers and fillings that are used from country to country—corn, potato, rice for filling and corn husks, banana and tea leaves for wrappers.
 
I attempted to make tamales on several occasions. It can be an all-day affair—one that I don’t engage in anymore. Once you get started you have to make at least a hundred of them to make it worthwhile.  But everyone in our test kitchen knows to bring in some of “mama’s” homemade tamales at Christmas time—that’s the price for a year-end bonus.

Last year, I discovered a novel way to make a limited number of not-so-traditional tamales at home anytime you want them—they are Mini-Tamale Pie Muffins. Inside each crispy cornmeal muffin is a chili of seasoned ground beef and corn and bean salsa.
 
My mini-tamale muffins are made with lean ground beef, corn and bean salsa and plenty of seasoning—you’ll think you’re on a Mexican beach vacation. These mini-muffins have all the tasty goodness of “real” Mexican food, but because the recipe is made from scratch, you won't have all of the added lard you might find in many traditional tamales, yet there is a flavor-thrill in every bite and they’re so much fun to eat.
 
Planning a party? If you have a large group of people to feed, you can't go wrong with this easy tamale muffin recipe. Plan on about two tamale muffins per person with side of roasted corn and salsa. Your guests are sure to love the loaded mini muffins and they might just come back for seconds.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  5 minutes
Yield:  4 servings
 
Ingredients
For the filling
8 foil muffin cup liners
Food release spray (Pam works well)
2 teaspoons olive oil
8 ounces ground beef (80/20)
2 to 3 teaspoons Ed’s Taco Seasoning (see recipe below)
3/4 cup tomato-chili salsa
1/4 cup corn (frozen or fresh)
2 tablespoons water
 
For the topping
1/2 cup cornmeal
1/4 cup all purpose-flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted
3/4 cup grated pepper jack cheese
 
Directions
  1. Preheat oven to 375°F.
  2. Set an oven rack in the middle of the oven.
  3. Line 8 standard muffin cups with muffin cup liners.
  4. Spray the liners with food release.
To make the filling
  1. In a medium skillet heat olive oil over medium-high heat. Cook ground beef in the hot oil, stirring frequently, until no longer pink.
  2. Stir in the taco seasoning, salsa, corn, and water.
  3. Bring to a simmer and cook until slightly thickened. Evenly divide between prepared muffin cups.
To make the topping
  1. In a medium bowl whisk together cornmeal, flour, sugar, mustard powder, baking powder and kosher salt.
  2. Whisk in the egg, milk and butter.
  3. Top the filling in the muffin cups with the batter and cheese.
  4. Bake for 20 minutes or until set.
  5. Let stand for 5 minutes before serving.
 
                                                        Ed’s Taco Seasoning

Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions
  1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
  2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.
ChefSecret:  In a pinch, use Jiffy Corn Muffin Mix, add 2 tablespoons of extra butter and 3/4 cup of grated Pepper Jack Cheese.

Covid-19 Quip of the Day: “It may take a village to raise a child, but I swear it’s going to take a whole vineyard to home school one.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Side #Snack #CornMuffin #TamalePie #MiniMuffin #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

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Cooking Lesson #200 Thai Chicken Crunch Salad

1/7/2021

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A California Pizza Kitchen Hack

Thai Crunch Salad
How you doin’? Wow! Today is a milestone event… this is the 200th edition of our Covid-19 Survival Guide Cooking Lessons. We hope you have enjoyed the recipes along with a little history about the foods you eat to be helpful. We know it has certainly helped us get through some long, difficult days when we had very little to do. We really do miss meeting up with our clients in person and helping them get through these times. We have been able to support many of them via phone and email. Still… it’s not the same.
 
We also really miss going out to restaurants. If you live in the Los Angeles area you already know that there is no inside or outside dining permitted due to Covid-19 restrictions. It’s kind of ironic since restaurants are some of the cleanest/sanitized and most policed institutions in all of commerce. The restaurant industry also employs more co-workers than any other single industry and yet very few politicians have come to their rescue.
 
Pre-pandemic, Joan and I would go to California Pizza Kitchen several times a month and usually order the same thing—Joan, Dakota Smashed Pea + Barley Soup and a small Mediterranean Salad and I would order the Sedona Tortilla Soup and the Thai Crunch Salad with Peanut Dressing.
 
Last week I started working on a recipe that closely matched the CPK Thai Crunch Chicken Salad. It’s a very healthy meal with a great crunch and a good amount of protein all dressed in a pungent Thai Peanut Dressing. It has lots of yummy, shredded nutrient-rich veggies like green and red cabbage, as well as carrots, red peppers, and edamame.
 
This Thai Chicken Crunch Salad is quick to toss together and makes a healthy, satisfying meal! I’ll let you be the judge as to whether you want to have it a couple times per month, too!
 
Prep time:  15 minutes
Cook time:  10 minutes
Total Time:  25 minutes
Yield:  2 to 4 salads
 
Ingredients
For the Thai peanut dressing
2 tablespoons creamy peanut butter (I prefer Skippy)
1 tablespoon rice vinegar
1-1/2 tablespoons sriracha hot sauce
1 tablespoon honey
2 teaspoons water
2 teaspoons Thai fish sauce (or low-sodium soy sauce)
1/2 tablespoon granulated sugar
1 tablespoon sesame oil
 
For the salad
3 cups Napa cabbage thinly sliced
1 cup red cabbage thinly sliced
1/2 cup shredded carrots
1 cup cooked boneless, skinless shredded chicken breasts, (I save time by using leftover roasted chicken)
1/2 cup red, yellow or orange mild bell peppers, julienne cut
3 green onion stalks (the green part) finely sliced
3/4 cup shelled and chilled edamame
1/2 cup peanuts lightly crushed (support our country’s farmers—Grown in USA Peanuts)
1/4 cup chopped cilantro, loosely packed
1/2 cup fried wonton shreds
1/4 cup fried (puffed) white rice noodle
3 sprigs of parsley for garnish
 
Directions
To make the Thai peanut dressing
  1. In a medium bowl, whisk together all ingredients until smooth.
  2. Add salt and pepper to taste.
  3. Set aside.
To make the salad
  1. In a large salad bowl, toss together all ingredients except wontons, rice noodles and parsley.
  2. Drizzle half of the Thai peanut dressing over the salad fixin’s and lightly toss again.
  3. Top with the wontons and rice noodles.
  4. Drizzle the remaining Thai peanut dressing over the greens, wonton strips and rice noodles.
  5. Garnish with or parsley.

ChefSecret: I usually double the dressing recipe as I like a well-dressed salad with lots of extra peanut dressing on the side. It keeps well refrigerated.

Covid-19 Quip of the Day: “Things have gotten so bad… my cousin had an exorcism but couldn’t pay for it—they re-possessed her!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #ThaiChickenCrunchSalad #Chicken #Peanuts #NationalPeanutBoard #NPB #CPK #CaliforniaPizzaKitchen #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                                ©Perspectives/The Consulting Group, Inc., 2020

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Cooking Lesson #199 Instant Pot Broccoli Cheddar Soup

1/6/2021

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Instant Pot Broccoli Cheddar Soup
I see some of our fellow citizens are finally going back to work. I think many of the changes we made in our lives over the last several months will stick around including preparing our own meals.

Many of our readers have finally figured out what to do with the Instant Pot they got for Christmas a couple of years ago. If you don’t have the time or inclination to cook for the family for a week over a weekend you can conjure things up in minutes with your Instant Pot. I am using mine more than ever.
 
No matter what the weather, I love soup. Even on the hottest summer day, a bowl of soup seems to make me cooler. My recipe for Instant Pot Broccoli Cheddar Soup is thick and cheesy with and loaded with broccoli. This recipe is easy to double to insure you have enough for later in the week. 
 
Prep time:  15 minutes
Cook time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients
To make the soup
3 tablespoons unsalted butter
2 teaspoons olive oil
1/2 cup diced yellow onion
1 cup shredded carrots
1 cup diced potatoes
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons minced garlic
2 cups chicken broth
1-1/2-pounds chopped broccoli florets, fresh or frozen
 
To thicken the soup
1/4 cup all-purpose flour
1/4 cup butter
 
To finish the soup
6 ounces Cheddar cheese, shredded (about 1 1/2 cups)
4 ounces Monterey jack cheese, shredded (about 1 cup)
2 cups half and half
 
To garnish the soup
4 to 6 whole broccoli florets, microwaved
6 teaspoons shredded Cheddar cheese
 
Directions
  1. Before starting, measure all your ingredients and have at your side.
  2. Prepare all the vegetables and shred the cheeses.
  3. Turn on the Instant Pot SAUTÉ setting. When hot, add the butter and olive oil.
  4. Add the onion and cook for a 4-minutes.
  5. Add the carrots and the potatoes and cook for 3-minutes to soften.
  6. Add the black pepper, red pepper flakes, salt, nutmeg and garlic. Cook for a couple minutes, stirring continuously.
  7. Add the broth and stir.
  8. Add the broccoli, but don't stir. Put the lid on and lock it in place. Make sure the steam release is sealed.
  9. CANCEL the SAUTÉ function. Then press the PRESSURE COOK button. Then the + or - to select 5 MINUTES on HIGH PRESSURE.
  10. When the cooking cycle is finished, allow for a 5-MINUTE NATURAL RELEASE.
  11. Turn OFF the Instant Pot.
  12. Use a stick blender (immersion blender) to breakdown all the veggies.
  13. Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.
  14. Turn the SAUTÉ setting ON and mix in the flour/butter mixture and stir until it starts to thicken.
  15. Stir in the cheeses.
  16. CANCEL the SAUTÉ function and add in the half and half. Stir well.
  17. Adjust salt and pepper to taste.
  18. Portion out the soup and garnish each bowl with some shredded cheese and a broccoli floret or two.
ChefSecret:  If you don’t have a stick blender you can use a blender, but don’t fill it any more than half full to prevent splash over and burns. If you prefer a thinner soup, reduce the amount of "thickener" you add.

Covid-19 Quip of the Day:  “And, it’s starting all over again… Due to the recent worsening of an outbreak of Stupidity and Panic-Purchasing by complete idiots, the nation is again experiencing a shortage of toilet paper and common sense. Expect supplies to be replenished once these sheep-minded morons have all starved to death in their homes surrounded by toilet paper, but without anything to eat.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Soup #InstantPot #BroccoliCheddarSoup #CreamOfBroccoliSoup #Broccoli #Cheddar #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 


                                             ©Perspectives/The Consulting Group, Inc., 2020

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Cooking Lesson #193  Instant Pot Roast Beef Chili

12/29/2020

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The 2020 Holidays Recipe Collection

Instant Pot Roast Beef Chili
How you doin’? Roast beef Chili? I can see you scratching your head. Who makes chili out of roast beef?  I do! Making a long story short, I used to work for Lawry’s (both the food company and the restaurants). My first couple of months as a food and beverage consultant I was entertaining buyers at Lawry’s the Prime Rib several times a week.
 
Lawry’s was great family business and I loved the story and the Frank family behind it. Even before joining the company, I already had a nostalgic feeling for the restaurant where we held our family milestone events—birthday, anniversaries, graduations—and where I first tasted fine prime rib.
 
Lawry’s was a dining experience. When you dined at Lawry’s your cut of prime rib is served to you by a carver in a spiffy white chef’s outfit with a medallion around his neck. He rolled a hefty, gleaming stainless-steel serving cart to your table (that costs as much as a new Cadillac) filled with cooked prime ribs, mashed potatoes, creamed spinach, and creamed corn. The carver slices off the appropriate cut—Diamond Jim Cut (over a pound), Lawry’s Cut (over a half pound) and English Cut (thin slice of roast beef). Lawry’s is known for their efficient, spectacular service and you can be seated and served and out the door in under an hour.
 
Prime rib of beef is rich, somewhat fatty and a lot of beef to consume in a short amount of time. I found myself taking home “doggy bags” and making the best damn chili with the leftovers. It doesn’t take much prime rib to make a really great chili.
 
Use the recipe below as a guide—feel free to tailor it to your own tastes and the availability of roast beef. This is a great starter Instant Pot recipe and what I call a dump-and-cook chili—not much to it except the great taste in a little over a half hour.
 
Prep time: 10 minutes
Cooking time: 25 minutes, plus 10 minutes (release time)
Yield:  8 Servings
 
Ingredients
1 tablespoon olive oil
1 to 2 cups of diced prime rib
1 cup of diced yellow onion
2 (30-ounce) cans of mild chili beans
1 (10-ounce) can of original Ro·tel chili and tomatoes (mild)
2 cups corn off-the-cob or frozen corn kernels
2 tablespoons chili powder
1 tablespoon dried cumin
2 cans of dark beer (I prefer Guinness)
1 to 1-1/2 cups of Frito® brand corn chips
 
Directions
  1. Set the Instant Pot to SAUTÉ and heat 1 tablespoon of the oil until shimmering.  Add the diced prime rib and onion and sauté for about 5 minutes,
  2. Cancel sauté function. 
  3. Add the remaining ingredients and stir well to combine.
  4. Cover and seal the lid and cook on the HIGH PRESSURE setting for 25 MINUTES. Make sure the pressure release valve is closed.
  5. Naturally release the pressure on the Instant Pot for 10 MINUTES using the pressure release valve before opening. Open the pot carefully. 
  6. Stir the chili well to mix all the ingredients.
  7. Eat now or let it cool and refrigerate for later use.

ChefSecret
:  Don’t have any leftover prime rib? You can make my chili with a pound of ground beef and a half pound of chorizo sausage. Sauté both together with the onions.  No matter how you make chili, it always tastes better the next day.

Covid-19 Quip of the Day:
“I’ve had a lot of things to think about over the last 8 months.  One is, why do they put braille on the drive-through bank machines?”.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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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Here is wishing you the very best during the holidays. To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #RoastBeefChili #Lawrys #Rotel #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, Inc., 2020

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