How you doin’? Recently, I went to Tokyo Boys in Henderson, Nevada… a self-proclaimed, “Fine Japanese Food Restaurant.” While it’s just an okay restaurant I did like their Curry Chicken Katsu, which is the subject of this blog.
 
My Curry Chicken Katsu recipe is all about the crispy fried texture and the sharp curry gravy. In order to get the crispiest chicken, one must follow the “rules.”
 

• Dredge the chicken thoroughly with flour. This ensures the egg and panko coating clings to the chicken.
• Let the prepared chicken “rest” for 15 to 20 minutes before frying.
• In order to get the chicken to fry up deep golden brown, ultra-crispy, crunchy and oh so juicy, set the temperature to 350⁰ F. If the temperature of the oil dips or flares, katsu chicken will either be oily or burnt. In the test kitchen, we mount a candy thermometer in our fry pan so we can adjust the heat as needed and keep the oil at a constant 350⁰ F.

 
Curry Chicken Katsu and a bowl of fluffy jasmine rice garnished with green onion brushes and red ginger, with a bottle of Asahi beer to temper the spice of the curry, is a delicious one-bowl (or plate) dinner.
 
Prep time:  30 minutes
Cook time:  45 minutes
Yield:  4 servings
 
Ingredients 
For the curry sauce
1 tablespoon vegetable oil
8 ounces yellow onion, halved and cut into 1-inch pieces
1-1/2 tablespoons minced garlic
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon thick dark soy sauce
2-1/2 tablespoons madras curry powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
2 cups chicken stock
2 tablespoons cornstarch (mixed onto a slurry with 2 tablespoons water)
1 tablespoon salted butter
 
For the chicken thighs
8 skinless, boneless chicken thighs
1 tablespoon kosher salt or to taste
1 cup all-purpose flour
3 large eggs
3 tablespoons water
3 cups panko Japanese-style bread crumbs
3 cups vegetable oil for frying

​4 cups cooked jasmine rice, for serving
8 green onion brushes, for garnish
2 tablespoons red pickled ginger, for garnish
 
Directions
To make the curry gravy
1.    Heat a Dutch oven or other medium to large pot over medium heat.
2.    Add the 1 tablespoon oil and the onion and cook until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
3.    Add the garlic, tomato paste, and Worcestershire sauce, soy sauce and cook until fragrant, 1 minute. Then stir in the curry powder, salt and sugar and cook for 1 minute.
4.    Stir in the chicken stock. Bring to a simmer, cover, and cook until the spices bloom, about 20-25 minutes.
5.    Stir the cornstarch with the water to make a slurry and add it to the curry sauce.
6.    Stir until the sauce is thickened, then stir in the butter.
7.    Taste for seasoning and add additional salt to taste if needed.
8.    Set aside to hold until serving.

To make the chicken thighs

1. Preheat oven to 200⁰ F.
2. Line one baking sheet with parchment or wax paper and set up another with a cooling rack.
3. Trim any excess fat off the chicken thighs.
4. Lay a couple of sheets of parchment paper over the chicken thighs and, using a hammer meat tenderizer, lightly pound the thighs to 1/2-inch thick and season with kosher salt.
5. Put the flour in a shallow bowl.
6. In a separate bowl, lightly beat the eggs with 3 tablespoons of water.
7. In a food processor, pulse the panko 7 to 10 times until it resembles a coarse meal and then transfer it to a shallow bowl.
8. Lightly season the flour, eggs, and panko with salt.
9. Dredge 1 thigh of chicken in the flour, tapping off the excess. Dip it in the egg, allowing the excess to drip off and then drop it in the processed panko, pressing the thigh into the panko to help it adhere.
10. Transfer that piece to the parchment or wax paper–lined baking sheet. Repeat with the remaining chicken thighs.
11. Pour the oil into a large sauté pan or Dutch oven and heat over medium-high heat until it reaches 350⁰F on a candy thermometer. Note: Adjust the heat as needed to maintain the oil temperature throughout the frying process.
12. Add 2 or 3 chicken thighs to the hot oil and fry over moderately high heat for about 3 minutes a side, turning once, or until they are golden and crispy and reach an internal temperature of 165° on an instant-read meat thermometer.
13. Transfer the fried chicken thighs to the baking sheet fitted with a cooling rack and place it in the oven while you fry the remaining thighs.
14. Once all of the thighs are cooked, slice and serve them hot atop rice topped with the curry gravy, garnish with sliced green onion brushes and red pickled ginger.
15. Enjoy!

ChefSecret:  It is important to adjust the fry heat as needed to maintain the oil temperature throughout the frying process to avoid burnt or soggy chicken.

Quip of the Day: “My new wife wants me to sign up for a 401K. No way in hell am I going to run that far for anyone.”
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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 #Dinner #Chicken #Katsu #Curry #ChickenCurryKatsu #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

Happy Halloween! Nothing spooky here, except maybe the thought of supermarket prices!

How you doin’? Prices on just about everything are still going sky high. What you could buy for $88 may now cost you $100+, and it doesn’t look like it will get better any time soon. If you think feeding your family economically is challenging, imagine having to feed a crew of ranch hands and cowboys on the ranches in New Mexico (and Texas, too)! This recipe can be made easily using relatively inexpensive ingredients and your trusty Instant Pot.
 
This Instant Pot recipe has been on my mind for months waiting for the weather to chill down a bit. That right moment was this week when the temperature dropped into the 40s here and there was snow on the mountain tops—yes it does snow in Nevada, sometimes.
 
My budget friendly recipe is a cross-culture winner featuring Italian Lasagna and Mexican Enchiladas.  The lasagna noodles substitute for corn tortillas, but you still get all the wonderful flavors from both red and green chiles. This is a comfort food if ever there was one.
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  6 servings
 
Ingredients 
For the lasagna
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1-1/2 cups beef broth
8 ounces lasagna noodles ; broken into 2" pieces
1 can (10-ounce) red enchilada sauce (I prefer Las Palmas brand)
1 can (10-ounce) green chile enchilada sauce (I prefer Las Palmas brand)
1 can (10-ounce) Ro-Tel Dice Tomatoes and Green Chiles (original)
1 cup mozzarella cheese; grated
1 cup Monterey jack or pepper jack cheese; grated
1/2 cup ricotta cheese
1/2 cup sour cream
 
For the garnish
1 cup chopped tomatoes
1 tablespoon fresh parsley ; minced, for garnish
1 teaspoon chopped green onion slices
2 tablespoon shredded cheese jack cheese
 
Directions

1. Turn an Instant Pot on to the SAUTE setting. When the display says HOT, add in the beef and break it up (no need to add oil).
2. Add in the chili powder, cumin and salt.
3. Brown the beef for 4-5 minutes.
4. Turn OFF Instant Pot.
5. Add in the broth and scrape bottom of pot so that nothing is sticking.
6. Lay the lasagna noodles on top, spread out in a single layer. Do not mix or push down the noodles.
7. Add in the red and green enchilada sauces, then add the Ro-Tel on top of the noodles.
8. Cover Instant Pot and secure the lid. Make sure the valve is set to SEALING. Set the PRESSURE to 7 MINUTES.
9. Hold for 12-MINUTES and then vent. Open and remove the lid.
10. Stir in the cheeses, the ricotta and sour cream. If it is too saucy, let it sit for 5-minutes or so to allow the noodles to absorb liquid.
11. Scoop into bowls and serve.
12. Top each bowl with chopped tomatoes, parsley, green onion and shredded cheese.

ChefSecret:  Please trust me! Don’t stir the noodles until you are ready to add in the cheeses.

Quip of the Day: “At Target there was a Big RED “X” on the floor by the register for me to stand on... I've seen too many Road Runner cartoons to fall for that one.”😊
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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 #Dinner #InstantPot #Lasagna #NewMexicoLasagna #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                         ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? These grilled Buffalo wings are a little bit of NFL (or MLB)  heaven. They’re saucy, savory, salty, spicy—everything required of a good chicken wing. Better yet, they’re a little smoky ‘cause we cook ‘em on the grill.  You’ll get that satisfying, finger-licking goodness of eating wings without any of the messy (or smelly) deep-fried stuff. And they’re coated in the perfect amount of jazzed-up Buffalo sauce.
 
The sauce is a piquant combination of margarine, garlic, cayenne pepper, balsamic vinegar and Frank’s RedHot Sauce. It’s spicy, but not too spicy and you’ll love the punch of the vinegar and garlic. To balance out all that bold flavor, we toss the sauced-up wings in nutty Parmesan—which melts into creamy little crumbles on the hot wings—as well as fresh parsley for a pop of green, herbaceous flavor.
 
These Buffalo wings are a great appetizer for everything from backyard ‘cues to game day spreads. Our favorite way to eat them is with a cold, frothy golden ale in one hand and a home-team foam finger on the other… though it does make holding the wings a bit tricky! Also, more than acceptable: serving them for dinner any night with a side of creamy coleslaw, green salad or corn on the cob.
 
Prep time:  10 minutes
Cook time:  20 to 24 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 pounds fresh chicken wings
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 stick margarine (not butter—see ChefSecret below)
2-1/2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1/2 cup Frank’s RedHot Original Sauce (not wing sauce)
1/2 cup grated Parmesan cheese
1 tablespoon minced parsley
 
Directions

1. Bring an outdoor grill or grill pan to medium-high heat.
2. While the grill is heating, pat the chicken wings dry, transfer them to a bowl, and season with kosher salt and black pepper. Add the olive oil and toss to coat.
3. Grill the wings for 10 to 12 minutes per side, or until they are evenly charred and have reached an internal temperature of 165° F on an instant-read thermometer.
4. While the wings are grilling, prepare the sauce.  In a small saucepan over medium heat, melt the margarine.
5. Add the garlic and cook until tender and fragrant, about 3 minutes.
6. Stir in the cayenne pepper, vinegar and Frank’s RedHot Sauce and cook for 3 minutes more. Set aside to cool a bit.
7. Once the chicken wings are cooked, transfer them to a clean bowl and toss with the hot garlic Buffalo sauce.
8. Add in the Parmesan cheese and parsley and toss to coat.
9. Serve immediately.

ChefSecret:  When grilling the wings, I like to add an extra step by brushing them with a little bit of sauce to add some color and depth of flavor. I prefer the taste of margarine when paired with Frank’s Hot Sauce. You can use butter if that’s all you have available.

Quip of the Day:  Only in math problems can you buy 60 cantaloupes, and no one asks, "What the hell is wrong with you?"
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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.
 
#Entree #Chicken #GrilledBuffaloChickenWings #ChickenWings #NFL #MLB #BuffaloChickenWings #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross  #PerspectivesTheConsultingGroup

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Baked potatoes are great; twice baked are even better. When we first started this blog, it was all about creative cooking during the Covid-19 lockdown. It still is all about fun and flavor, but now we want to be sure we include some recipes that are sensitive to the impact of the current state of inflation on grocery budgets.
 
Though the price of potatoes are up about 16% over last year at this time, they’re still much more affordable than many other items in the produce section. I used bacon for this cooking but you can use leftover chopped ham (or other protein) or even chopped SPAM if you are really pinching pennies. Or consider leaving out the meat altogether.
 
Prep time:  30 minutes
Bake time:  1 hour 30 minutes
Yield:   8 servings
 
Ingredients 
1/2 pound thinly sliced bacon
8 russet potatoes
3 tablespoons canola oil
2 sticks (1/2 pound) salted butter, plus more for buttering the baking dish
1 cup sour cream
1 cup grated Cheddar or Jack (or a mix of both), plus more for topping
1 cup whole milk
1 teaspoon seasoned salt (I prefer Lawry’s Seasoned Salt)
3 green onions, sliced in rounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 
Directions

1. Preheat an oven to 400° F.
2. Cook the bacon in a sauté pan until crispy; let cool and then crumble; set aside.
3. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the oil and bake until tender; 45 minutes to 1 hour.
4. Remove the potatoes from the oven and set aside.
5. Remove the hot potatoes and lower the oven temperature to 350⁰ F.
6. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream.
7. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Save the skins for potato skin appetizers.
8. Smash the potatoes with a potato masher.
9. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix well.
10. Butter a 9 x 13-inch baking dish.
11. Spoon the mixture into the prepared dish.
12. Top with more grated cheese and bake until warmed through and the cheese is melted; about 25 to 30 minutes.

ChefSecret:  Save the skins for potato skins appetizer. It’s a two-fer! Make it colorful with chopped bell pepper pieces.

Quip of the Day:  “Who is the most powerful potato? Darth Tater.”
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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. 

#Entree #SideDish #BakedPotato #TwicedBakedPotato #RussetPotatoes #LawrysSeasonsedSalt #Covid19SurvivalBlog #2022 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

©Perspectives/The Consulting Group, LLC, 2022

How you doin’? We’re well into back-to-school and NFL football, so it’s definitely time to pull out one of your kitchen’s most time-saving and effective appliances… the Instant Pot (or slow cooker).

Everyone loves a messy barbecued chicken sandwich, but they can take some time to make. Here’s an easy way to shave about 4 hours off the cook time. It’s just chicken breasts and a bunch of staples you probably have on hand — plus a simple but rather genius sauce. It begins with bottled barbeque sauce, then we pep it up with high-flavor additions like Worcestershire sauce, Italian dressing, and brown sugar. (Read: nothing you must make from scratch.) But there’s still room for creativity.
Like things sweeter? Try a heavier hand with the brown sugar. Looking for a little spice tonight? Go ahead and layer on some red pepper flakes for an extra kick. Once the chicken is cooked and cooling, we add a cornstarch slurry to the simmering sauce, which makes it thick and glossy and just about irresistible. 
We like to pull this together on Sunday morning, after the brunch dishes have been cleared but before the rest of the day gets away from us. By dinnertime, it’s all ready to go. If you’re looking to round it out, we serve it with a coleslaw, for coolness and crunch.
 
Prep time:  10 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
3/4 cup barbecue sauce, plus more for serving (your favorite)
1/4 cup Italian dressing
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1-1/2 pounds boneless, skinless chicken breasts
2 tablespoons cornstarch
2 tablespoons cold water
Rolls, sliced in half and toasted, for serving
Coleslaw, for serving
 
Directions
1.    In the inner pot of the Instant Pot, combine the barbecue sauce, Italian dressing, brown sugar, Worcestershire sauce and chicken broth. Stir well.
2.    Place the chicken breasts into the Instant Pot.
3.    Close the lid of the Instant Pot and make sure the release valve is closed.
4.    Set the Instant Pot for HIGH PRESSURE for 30 MINUTES.
5.    After the cook time, QUICK RELEASE the pressure at the pressure valve.
6.    Transfer the chicken pieces to a cutting board, leaving the sauce in the Instant Pot. Using 2 forks, shred the chicken and set it aside. 
7.    Set the Instant Pot to SAUTE.
8.    In a small bowl, combine the cornstarch and water. Add the cornstarch mixture to the barbecue sauce, stir to combine and cook until the sauce is thickened and heated through, 5 TO 10 MINUTES.
9.    Return the shredded chicken to the Instant Pot, stir to combine and continue to cook for 5 minutes.
10.Serve the chicken on a toasted roll, drizzled with additional barbecue sauce and topped with coleslaw.

ChefSecret:  Add 1 or 2 tablespoon of balsamic vinegar to the pot before cooking for a richer tasting barbecue sauce.

Covid-19 Quip of the Day: “Why did the chicken marry the crocodile? Because crocodoodledoo is a great family name!”
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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, 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 #InstantPot #BBQPulledChickenSandwiches #BBQ #ChickenSandwich #ColeSlaw #2022 #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, LLC, 2022