How you doin’? Chicken Marsala is the perfect lower calorie Italian entrée. It is not cheese-laden and heavy like Chicken or Veal Parmesan. The addition of mushrooms adds wonderful flavor to the dish as well.
 
But first things first… let’s start from the very beginning. A sauce using Marsala wine can be traced back to the introduction of French chefs into high Sicilian culture in the early 1800s by Queen Maria Carolina of Naples and Sicily. Queen Maria was Marie Antoinette’s sister (you remember, let them cake, Marie). As Queen, Maria did not believe the local cuisine to be sophisticated enough for her court. Of course, it is also probable that it may have originated with Italian and/or English families who lived in western Sicily, where Marsala wine is produced.
 
Chicken marsala (Italian: Scaloppine di pollo al Marsala) is actually an Italian American dish of chicken escalope in a Marsala wine sauce. It is a variation of traditional Italian scaloppine dishes, of which there are many varieties throughout Italy.
 
Thin, pounded slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan; then pan drippings are used to make a Marsala wine reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warm oven and served immediately.
 
I made this dish just last week. It is a delicious, classic chicken and mushroom dish which is lightly braised with Marsala wine and mushrooms. Though it is often served with or over pasta, I prefer to serve Chicken Marsala with steamed asparagus, broccoli or broccoli rabe.
 
There are some great alternatives to chicken; you can make Veal Marsala (a little more expensive) or you can make Pork Marsala (close to the price of chicken in today’s prices). While the proteins are different, you still get the wonderful signature flavor of Marsala wine on a tender escalope of meat.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves, pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
 
Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
2. Coat the chicken pieces in flour mixture.
3. In a large skillet, melt the butter in the olive oil over medium heat.
4. Place chicken in the pan, and lightly brown.
5. Turn the chicken pieces to brown both sides.
6. Add the mushrooms, wine and sherry to the sauté pan.
7. Cover skillet to simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.
8. Pour the pan juices evenly over the plated chicken breasts and serve.

Chefs Secret: I use both oil and butter when sautéing chicken breasts—oil is for the crisp texture and butter is for the wonderful flavor—it will be perfect every time. As an alternative cooking method, braise the chicken breasts in a mixture of Marsala wine and butter.

Quip of the Day: “A good piece of chicken can make anybody believe in the existence of God." ~~Sherman Alexie
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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. 

#Entrees #Dinner #Chicken #ChickenMarsala #MarsalaWine #ItalianEntree #Broccoli #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Here is a dish that dates back eight or nine centuries, maybe without the champagne, however. In the thirteenth century Moules Marinieres was essential when a ship-wrecked Irishman, Patrick Walton, accidentally discovered mussels clinging to the nets that were left out to trap birds and submerged wood piles. Hey when you’re hungry, you’re hungry and the strangest things sound good to eat. So, he picked them up and dropped them into boiling salt water.
 
It takes only 12–15 months for mussels to reach marketable size (40mm), ready for harvest. Harvesting methods depend on the growing area. Mussels can be grown on wooden poles, harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.
 
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish, except shrimp, mussels should be checked to ensure they are still alive just before they are cooked.
 
In Belgium, the Netherlands and France, mussels are consumed with French fries or toasted garlic bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. A similar style of preparation is commonly found in the Rhineland where mussels are served in restaurants with a side of dark bread. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs.

In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, and are often consumed steam cooked, sometimes with white wine, herbs, and served with the remaining water and some lemon.

In Spain, they are mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining stock and lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimp and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other dishes such as rice or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

​In Turkey, mussels are either covered with flour and fried on skewers or filled with rice and served cold and are usually consumed after alcohol (lots of beer). In Ireland they are boiled and seasoned with vinegar. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. Wow!
 
My seriously delicious Champagne-Steamed Mussels recipe is one of the quickest shellfish preparations known to man or woman. I love the flavor of a Champagne-based broth. Bring it to a rapid boil, add the mussels, spices and garlic and cover, cook until they open. Now they’re ready to eat!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 2 servings
 
Ingredients 
3 tablespoons unsalted butter
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
2-1/2 cups Champagne or sparkling white
1/4 teaspoon freshly-ground black pepper
2 pounds cleaned and debearded live mussels
1 cup chopped fresh flat-leaf parsley
2 slices grilled bread
2 lemon wedges for garnish
 
Directions

1. Melt the butter in a large stock pot over medium heat.
2. Add the garlic and let it sizzle for about 30 seconds.
3. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
4. Quickly pour in the Champagne and season with black pepper.
5. Bring stock to a boil, stir in mussels, and cover immediately.
6. Shake the pot and let the mussels boil for 1 minute.
7. Stir the mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open.
8. Stir in the parsley, cover the pot and cook until all the shells are open, 1 to 3 minutes.
9. Serve with grilled bread and lemon wedges.

ChefSecret:  If any of the mussel shells do not open, throw them away.

Quip of the Day: “People are kind of like mussels. You can put them in a pot of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in.”
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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. 

#Entrees #Dinner #Mussels #Champagne #MoulesMarinieres #Seafood #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2022

ow you doin’? To all of our Parrot Head friends—we had the pleasure of designing the menu for the opening of Margaritaville, Las Vegas. Perspectives had done a lot of work in Sin City over the years and never did we see a Las Vegas strip hotel and casino remove slot machines to put in a restaurant… Margaritaville was a first. The restaurant occupied 3 floors of valuable gambling space for, what became, the highest grossing restaurant in the United States.
 
When Chef Spencer and I started designing the menus, Jimmy told us it was to be fun, affordable, on brand and it must include his mother’s meatloaf--just like mom’s. This is what we call a dream client—few restrictions.

James William Buffett was born in Pascagoula, Mississippi on Christmas Day in 1946. While Jimmy is known for his easy-going, barefoot life-style and music, he is also an author, actor and successful businessman. He is one of the hardest working perfectionists we’ve ever worked with. I used to love to go to his concerts and watch from backstage as he, seemingly effortlessly, put on a great show. Unlike too many celebrities of our day, Jimmy is also a very good man.
 
With all that’s going on around our world today a lot of us are a lot about classic, comforting meals—and it doesn’t get more comforting or more classic than Jimmy’s Mom’s meatloaf. It’s humble, homey, and comforting.
 
Jimmy’s Mom’s meatloaf is really nothing new. Meatloaf has been around since Ancient Rome, the version we’re familiar with saw a resurgence during the Great Depression and again during the recent Covid-19 pandemic. Now with war in Europe and inflation rates soaring at home, meatloaf is still warm, nourishing, and inexpensive—allowing families to stretch their food budget.
 
The Margaritaville meatloaf is made with ground beef, eggs, milk, onion and breadcrumbs seasoned with Worcestershire sauce, fragrant garlic, fresh parsley and thyme, and of course, plenty of ketchup. Nothing flashy, just simple, well-balanced flavor.
 
And don’t forget the glaze—just ketchup, brown sugar, balsamic vinegar and molasses. The top of the meatloaf glaze caramelizes in the oven, giving it a sweet and tangy depth of flavor. The loaf remains tender and juicy; never dry or too well done. At Margaritaville we served two slices of Mom’s meatloaf atop a mountain of mashed potatoes, with glazed carrots and steamed green beans along side.
 
Prep time:  15 minutes
Cook time:  65 to 70 minutes
Cool time:  5 minutes
Yield:  4 servings
  
Ingredients 
For the meatloaf
2 pounds 85/15 ground beef (or 1-pound ground beef and a half pound each of ground pork and veal)
1 large yellow onion, minced
4 tablespoons garlic, minced
2 large eggs, whisked
1/4 cup ketchup
1/4 cup milk (or half & half)
2 tablespoons Worcestershire sauce
1 cup panko breadcrumbs
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced (or 1 teaspoon dried thyme)
2 teaspoons kosher salt
1 teaspoon freshly-ground black pepper
1/4 teaspoon onion powder
1 teaspoon roasted garlic powder
 
For the glaze
1/3 cup ketchup
1 teaspoon molasses
1 tablespoon dark brown sugar, packed
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
 
Directions
To make the meatloaf

1. Preheat an oven to 375° F.
2. In a large bowl, combine the ground beef, onions, garlic, eggs, ketchup, milk, Worcestershire sauce, breadcrumbs, parsley, thyme, salt, pepper, onion powder, and garlic powder. Mix until the ingredients are evenly distributed and fully incorporated. Do not overmix or the meatloaf may become tough.
3. Transfer the meat mixture to a 9 x 5-inch loaf pan and pack it down, tapping the pan on the counter a few times to make sure the mixture fills in all the corners and there are no voids in the center of the meatloaf.
4. Place the meatloaf pan on a rimmed sheet pan and bake on the middle rack for 45 minutes. The meatloaf will shrink a bit, about a half-inch on all sides.

To make the glaze

1. In a small bowl, mix the ketchup, molasses, brown sugar, balsamic vinegar and salt until smooth; set aside.
2. Spread the glaze over the top of the meatloaf and bake for 25 to 30 minutes more, or until the glaze begins to caramelize.
3. Let the meatloaf rest for 5 minutes, then gently remove it from the pan.
4. Slice and serve hot.

ChefSecret: Be sure to tap the pan to fill in the corners. If you don't do the pan-tapping, the meatloaf will not hold together.

Quip of the Day: “I can’t change the direction of the wind, but I can adjust my sails to always reach my destination.”                                                                             –Jimmy Buffett
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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.

#Entrees #Dinner #Meatloaf #JimmyBuffett #Margaritaville #LasVegas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? The sun is shining—the sun is always shining in Southern California and I am craving bright fresh flavors, like cilantro and lime. That could be a craving for margaritas, but actually, I was really thinking of making chicken with those kinds of flavors. This easy Margarita Green Chicken is fast and very flavorful.
 
In this one-skillet recipe I use boneless thighs, because they are flavorful, tender and juicy. Just combine cooked chicken with green sauce and lots of fresh chopped cilantro. Serve over steamed white rice with steamed tortillas or fried tortilla chips, if desired.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
Calories: w/o rice or chips 180 calories
 
Ingredients 
1 tablespoon vegetable oil
1/4 cup sliced onion
1 cup chopped fresh cilantro leaves (stems removed), plus more for garnish
1 (10-ounce) can green chile enchilada sauce (I prefer Las Palmas brand)
Salt and pepper (to taste)
2 cups cooked, cubed, sliced or shredded chicken meat
1/2 cup chicken broth
2 tablespoons white tequila
2 tablespoons freshly squeezed lime juice
1 lime cut in eighths for garnish
 
Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and sauté until soft, then stir in cilantro. Add green chile sauce.
3. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 3 to 5 minutes.
5. Add cooked chicken, chicken broth and tequila, mix all together and heat through (do not over-stir the chicken or it will break up).
6. Add the lime juice
7. Serve hot with lime wedges and a few fresh cilantro leaves

ChefSecret:  I prefer to use sous vide chicken thighs or leftover roasted chicken in this dish.

Quip of the Day: “I had a pet chicken who dreamed of a world where chickens can cross the world without their motives being questioned.”
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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. 

#Entrees #Dinner #Chicken #GreenEnchiladaSauce #HealthyRecipes #LasPalmas #Tequila #MargaritaGreenChicken #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? What’s your favorite cut of steak—Sirloin, Filet, New York or Ribeye? For the last 35 years our test kitchen has been churning and turning out a wide variety of foods. We don’t usually have a hard time getting people to sample our efforts. The two most popular categories are steak and chocolate (not together, of course, except for one recipe for prime rib that is peppered with cacao nibs). Ribeye steaks are a particular favorite of mine because of the marbling of the fat. Ribeye Steaks can be prepared in a variety of ways.
 
Here’s a simple one.  Close your eyes and imagine a big, juicy Ribeye Steak and potatoes—the perfect combination of familiar, comforting and still a bit fancy. We cooked this steak recipe in a hot cast-iron skillet, starting with the potatoes. The process is quite simple—get the oil hot and start the potato wedges, salting them generously. Let the potatoes cook for ten minutes before you flip them. This creates golden-brown potatoes with a light, crispy crust on the outside and a perfectly creamy interior.
 
For the steak, we like a couple of USDA Prime Ribeye steaks. As they’re cooking, we melt some butter in the pan, throw in some garlic and baste the steaks with the buttery goodness. Basting gives the steak a fantastic sear, especially in a cast iron skillet. With the combination of the cast iron skillet and the butter the steaks develop deep, golden brown crust and crispy edges.
 
Of course, during the cooking process, the steak’s juices mingle with the garlic butter. Add a little lemon and some parsley, and you’ve got a wonderful buttery pan sauce. Potatoes love fat, too! So, of course they taste amazing drenched in the bright, buttery sauce. The Ribeye Steaks, infused with the aromatic butter, slice up tender, miraculously juicy and super flavorful every time.
 
This is a perfect dinner for two. It’s easy and fast enough for an ordinary weeknight and special enough for a romantic celebration. Add a shaved baby kale and artichoke salad, a bottle of robust red wine and grilled fruit for dessert.
 
Prep time:  15 minutes
Cook time:  20 minutes
Yield: 2 to 4 servings
 
Ingredients 
For the potatoes
3 tablespoons extra-virgin olive oil
1 pound medium Yukon Gold or red potatoes, cut into ¾” wedges—think steak fries
1/2 teaspoon kosher salt
 
For the steak and garlic butter
2 12-oz 1”-thick ribeye or New York strip steaks
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
3 teaspoons minced garlic
2 tablespoons chopped fresh parsley leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed
Freshly-ground black pepper, to taste
 
Directions
To make the potatoes

1. Heat the oil in a 12” cast-iron skillet over medium heat until shimmering. Add the potatoes cut-sides down, sprinkle with salt, and cook undisturbed until the potatoes are golden brown and release easily from the pan, about 10 minutes.
2. Using tongs, flip each wedge to the second cut-side and cook until browned and tender, 10 to 15 minutes more. Transfer the potatoes to a serving platter. Wipe out the skillet… you’ll use it to cook the steaks.

To make the steaks

1. Pat the steaks dry with paper towels.
2. Season all over with salt and set aside.
3. Add the olive oil to the skillet and return the skillet to high heat until the pan starts to smoke, just a bit.
4. Carefully place the steaks in the hot pan and sear until enough of a crust has developed that the steaks no longer stick to the bottom of the pan, about 2 minutes. Flip and sear the second side for 2 minutes.
5. Carefully add the butter to the pan.
6. Tilt the pan so the butter pools on one side… and add the garlic to the melted butter. Using a large spoon, baste the steaks with the garlic butter. Flip the steaks and continue to baste and cook. Begin checking the internal temperature of the steaks at 6 minutes into total cook time. Note: Medium-rare is between 125° and 130°.
7. Remove the pan from the heat, transfer the steaks to a clean cutting board — reserving the juices in the pan — and let the steaks rest for about 5 minutes.
8. Stir the parsley and lemon juice into the pan juices. Let the sauce cool for a few minutes, then taste and correct the seasoning with more salt, pepper and lemon juice as needed.
9. Cut the steaks across the grain into half-inch thick slices and place them on top of the potatoes.
10. Drizzle the steaks and potatoes with the pan juices and serve immediately.

ChefSecret:  Allow both the potatoes and steaks to sear to a crust before trying to move them around the skillet. This will allow a crisp crust to develop on both.

Quip of the Day: “When you’re talking, you’re only repeating what you already know. But when you’re listening, you may learn something new.”
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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. 

#Entrees #Dinner #Beef #RibeyeSteak #WedgePotatoes #Filet #NewYorkSteak #YukonGold #RedPotatoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                          ©Perspectives/The Consulting Group, Inc., 2022