How you doin’? I’m not a big take-out order kind of guy. I rather prefer to cook myself. The other day I had a hankering for some restaurant Chinese food. I called up one of the delivery services and they told me it would take an hour. Wait… an hour for some mediocre, semi-cold Chinese food? No way! I can make my own Garlic-Sesame Chicken in about half the time on my trusty Instant Pot. Pressure cooking the chicken with the sauce infuses the chicken with serious flavor. The best part is when I serve it—it’s still hot. The additional benefit is I can serve 4 adults for under 7 dollars. Serve this dish with white rice.

Speaking of rice, have you tried Uncle Ben’s Ready Rice? It comes in a pouch and is already cooked. Just zap it for 90 seconds in the microwave and serve. One pouch easily feeds 2 hungry people and is perfect as a side dish with Garlic-Sesame Chicken. Yum!
 
Prep time:  10 minutes
Cook time:  25 minutes
Additional time:  10 minutes
Yield:  4 servings
 
Ingredients
1/3 cup all-purpose flour
salt and ground black pepper to taste
8 bone-in, skin on chicken thighs
2 tablespoons toasted sesame oil
4 tablespoons minced garlic
2 tablespoons chopped green onion bottoms (save the tops for later use)
1/4 cup Chinese wine (Shaohsing Rice Cooking Wine) or dry sherry
4 tablespoons water
1/4 cup low-sodium soy sauce (I prefer Kikkoman)
3 tablespoons hoisin sauce
1 tablespoon honey
2 tablespoons water
2 tablespoons cornstarch
2 tablespoons chopped green onion tops
2 tablespoon toasted sesame seeds
 
Directions

1. In a plastic bag combine the flour, salt and pepper.
2. Season the chicken thighs with flour mixture by toss them in the bag.  Shake off excess flour and set aside.
3. Turn on the Instant Pot and select SAUTÉ function.
4. Heat the sesame oil in the insert pot until hot.
5. Add 4 chicken thighs and sauté until browned on the first side, 3 to 4 minutes.
6. Add the garlic and green onion bottoms and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes longer. Remove the first 4 thighs and brown both sides of the other 4 thighs.
7. Push CANCEL and using tongs transfer the chicken to a plate.
8. Pour 1/4 cup wine into the pot to deglaze and use a wooden spoon, scrape any browned bits from the bottom.
9. Whisk the water, soy sauce, hoisin sauce and honey together in a bowl until blended.
10. Return chicken to the pot and pour sauce over the top.
11. Close and lock the lid. Select HIGH PRESSURE and set the timer for 10 MINUTES. Allow 6 to 10 minutes for pressure to build.
12. RELEASE PRESSURE by carefully using the quick-release method, after about 5 minutes.
13. Unlock and remove the lid and remove the chicken with tongs or a slotted spoon and set aside.
14. Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on SAUTÉ function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. CANCEL SAUTÉ function.
15. Return chicken to the sauce, sprinkle with green onions tops and sesame seeds and mix.
16. Serve the chicken thighs over steamed or fried rice with a ladle of sauce.

ChefSecrets:  You can easily add a couple of more thighs to accommodate more people, just be sure to only sauté 4 at a time.

Covid-19 Quip of the Day: “I’ve been trying very hard to practice social distancing. The other day I walked down to the park and sat on a park bench and this guy comes right up close and sits down next to me. I move over and he moves over. I moved to another bench and he follows me. This time I looked straight ahead and said, Did you bring the money? He left!"
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Do you have a question or comment?  Do you want to send 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. We 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 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 #Chicken #InstantPot #ChickenThighs #Garlic #Sesame #UncleBens #ReadyRice #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin? I’m doing great this morning because last night I made Adobo-Fried Chicken for dinner. It has all the flavors of a traditional adobo with the added advantage of it being crispy fried.
 
Traditional Chicken Adobo is a Filipino dish made by braising chicken legs and thighs in a sauce made up of vinegar, soy sauce, garlic, and black pepper. It’s tangy, salty, garlicy, slightly sweet, and spicy—hits all the levels of flavor. The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.
 
Pedro de San Buenaventura is credited with the “invention” of Chicken Adobo. The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 in Spain or Portugal.
 
The original dish is slowly braised and simple to make in a Dutch oven, slow cooker or an Instant Pot. The result is wonderfully, full-flavored chicken in a yummy sauce that goes perfectly over rice. 
 
My recipe for Adobo-Fried Chicken is a little bit more complicated than the traditional style. The process covers all the basics—the legs and thighs are simmered in an adobo broth of vinegar, bay leaves, sugar and soy sauce for 15 minutes, giving the meat a strong foundation in the Philippine flavor before the magic is added. It is then dunked in buttermilk, breaded and fried.  I used a Dutch oven half filled with oil for frying.
 
To add another layer of flavor you need to make this spectacular dipping sauce. Make the dipping sauce and refrigerate it before you simmer the meat, so you can dig in as soon as the fried chicken has drained and cooled.  
 
Prep time:  15 minutes
Braise time:  35 minutes
Rest time:  15 minutes
Fry time:  6 to 8 minutes
Cool time: 10 to 15 minutes
Yield:  6 servings
Allow:  1 hour 30 minutes
 
Ingredients
For the dipping sauce
3 tablespoons fresh lemon juice
3 tablespoons maple syrup
2 tablespoons fish sauce
1 tablespoon soy sauce
2 fresh Thai bird or habanero chiles, thinly sliced
3/4 cup hot water
 
For the braising broth
1-1/2 cups distilled white vinegar (5%)
3 tablespoons finely minced garlic
4 bay leaves
1-1/2 teaspoons black peppercorns
2 teaspoons sugar
1/4 cup soy sauce (low sodium)
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1-1/2 cups water
 
For the chicken
2 pounds chicken pieces with skin— thighs and/or drumsticks, plus wings if desired (do not use breasts—they dry out too much—dark meat is moister and has more flavor)
2 tablespoons kosher salt
2 cups buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
About 8 to 10 cups peanut oil
 
Directions
To make the dipping sauce

1. Combine all the ingredients with 3/4 cup hot water in a small bowl. Cover and refrigerate until ready to use.

To make the braising broth

1. In a large pot with a tight lid. Combine all the ingredients with 1-1/2 cups water—enough to barely cover chicken (do not add the pieces yet).
2. Cover and bring to a simmer over medium heat. Simmer the liquid for 5 minutes, then turn heat down as low as it will go. This will allow the chicken pieces to steep, not stew in the liquid.

To prepare the chicken

1. Arrange the chicken pieces on a work surface and season with salt. Add to broth, cover and poach for 15 minutes, turning once halfway through. Make sure the liquid does not get hotter than a gentle simmer. This is enough to infuse in the flavor.
2. Turn off heat and allow the chicken to cool in the liquid about 20 minutes.
3. Transfer the chicken to a plate lined with paper towels. Pat dry. Discard braising broth.
4. Pour buttermilk into a large shallow bowl.
5. In a sealable plastic bag, combine the flour with all the spices.
6. Working a few pieces at a time, dip the chicken in the buttermilk, shake off any excess liquid, then drop into bag with flour mixture. Seal the bag and turn and shake to coat pieces. Remove the pieces from bag, shake off any excess flour and transfer to a large plate.
7. Let stand at room temperature for 15 minutes. Set a timer.

To fry the chicken

1. While you are waiting for your chicken pour the oil into a large, deep pot (fitted with a deep-frying thermometer), until it comes just halfway up the sides. Heat oil to 365°F.
2. Cook the chicken pieces 3 or 4 at a time for 8 to 10 minutes, turning every minute or so, depending on how thick the pieces are; wings will cook faster and drumsticks will take longest. Be sure to keep oil temperature between 350°F and 365°F. The chicken is cooked when internal temperature reaches at least 165⁰F.
3. Using tongs, lift the chicken out of the oil and drain on paper towels. Let cool for at least 15 minutes (chicken should still be hot, but not scorching).
4. Season again with a little salt and transfer to a serving platter. Serve hot, with the dipping sauce.

ChefSecret:  Okay, I realize this recipe is a little more complicated and you will have to scrub up the oil spatter, but your efforts will receive their just rewards—everyone will love your exotic cheffy efforts. I had a couple of pounds of disjointed chicken party wings in the frig.  All I did was reduce the frying time by about 2 minutes.

Covid-19 Quip of the Day: “I don’t know about you, but I’m getting more telemarketing calls at home during the pandemic than ever before. My neighbor told me she just hands the phone over to her 3-year-old granddaughter and tells her to speak to Santa. They don’t seem to call back that often anymore.”
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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 #Chicken #FriedChicken #FilipinoAdobo #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Recently I found a great recipe for a Southern specialty that I never cooked before—Chicken & Dumplings. The original recipe was written by, non-other than Dolly Parton, and who doesn’t love Dolly?
 
Growing up in the East Tennessee mountains, Dolly learned her way around a traditional Southern kitchen. The country legend may be a head-liner on the stage, but she can also cook like a super star. If you give Dolly the ingredients and a dash of time, she can cook it for you. Dolly’s favorite Sunday dinner is, you guessed it, Chicken & Dumplings. I made the recipe her way and then I changed it to fit my trusty Instant Pot and to better suit my tastes. The results were fantastic.
 
Dolly’s recipe called for a longer cooking time and homemade dumpling dough. My recipe calls for refrigerated dough for the dumplings and a very short cooking time. All the flavors and textures translated well to Instant Pot cooking.
 
By the way, if you have a chance, look up more inspirational Southern recipes in Dolly’s Dixie Fixin’s and see how you can adapt them to your Instant Pot.
 
Okay, let’s get into the mood. Play your favorite Dolly Parton shuffle and cook away.
 
Prep time: 20 minutes
Cook time: 12 minutes (2 minutes in the Instant Pot)
Yield: 4 to 6 servings
 
Ingredients
2 tablespoons unsalted butter
2 cups chopped yellow onions
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, fine grind
1 cup chopped celery
1 cup chopped peeled carrots
32ounces chicken broth
2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) refrigerated buttermilk biscuits (I prefer Pillsbury Grands! Southern Homestyle biscuits—the 5-pack)
1 cup frozen green peas
1 cup heavy whipping cream
1 tablespoon chopped flat parsley for garnish
 
Directions

1. Using a 6-quart Instant Pot, select SAUTÉ; melt the butter in the insert pan.
2. Add the onions, rosemary, thyme, sage, garlic powder, salt and pepper and sauté 6 to 8 minutes, stirring occasionally, until softened.
3. Stir in the celery and carrots.
4. Select CANCEL.
5. Stir in the broth and chicken pieces. Secure the lid; set pressure valve to MANUAL; cook on HIGH PRESSURE for 2 MINUTES.
6. QUICK-RELEASE pressure after 1 MINUTE.
7. Meanwhile, separate the dough into 5 biscuits. Cut each biscuit into 8 pieces.
8. Set Instant Pot to SAUTÉ.
9. Stir in the whipping cream; heat to simmering.
10. Stir in biscuit pieces and peas; cook 6 to 8 minutes, stirring frequently, until dumplings are cooked through and liquid thickens. The mixture will boil, that’s okay.
11. Select CANCEL, after the liquid starts to boil.
12. Dish it up into bowls and garnish with fresh parsley.
13. Serve it while it’s hot and enjoy some good Southern cookin’ and Dolly country music!

Hello, Dolly!
 
ChefSecret: 

• If you don’t have all the spices on hand you can substitute the rosemary, thyme and sage with 1 teaspoon of store-bought poultry seasoning.
• It takes one minute more Instant Pot cooking time, but you can substitute chicken thighs or legs instead of breasts. You will have to cut the meat off the bone before cooking. Dark meat is less expensive, moister and more flavorful.
• The recipe calls for “chopped” vegetables, I used a mandolin and finely sliced the carrots, celery and onions. It’s easier and I like the texture a lot better. You can find an OXO brand mandolin slicer at Amazon for about $17. It is a great kitchen tool to have when you are slicing a lot of vegetables. I also like this brand because it has a safety guide that prevents you from cutting yourself. No one likes fingertips in their chicken and dumplings.

Covid-19 Quip of the Day:  “I ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.”
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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. 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 welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

#Entrees #Chicken #InstantPot #ChickenAndDumplings  #PillsburyGrands #DollyParton #DollysDixieFixins #Oxo #Mandolin #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? How about a quick trip to Italy?... Milan of course. That’s where Osso Buco originated. Osso Buco literally means, bone with a hole. It came about in the Lombardy region in the 19th century. While fashion trends come and go in Milan, this rustic veal stew needs no modern embellishments and never goes out of style. It is perhaps one of the most tender cuts of meats of all times in the veal category.
 
Osso Buco is saucy, rich and the meat is fall-apart-tender. It's topped with a spoonful of a zesty mixture of parsley, lemon zest and garlic—known as Gremolata in Italian that cuts some of the richness with the acid from the lemon and finishes this dish off perfectly. In my opinion there is nothing quite as delicious as this comforting meal.
 
Osso Buco is the shank, which means it's supreme. You now have some of the most tender, outrageous Osso Buco meat stews. After you finish eating the meat off the bone don’t forget to savor that glorious, succulent bone marrow that’s in the center of the bone.
 
Prep time:  15 minutes
Cook time:  12 minutes
Instant Pot cook time:  25 + 15 minutes
Yield:  4 to 6 servings
 
Ingredients
For the veal shank dredge
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
 
For the veal shanks
3-4 pounds bone-in veal shanks, cut about 1-1/2-inch thick
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
 
For the veal shank sauce
2 carrots, peeled and sliced into 1/4-inch rounds
2 stalks of celery, sliced into 1/4-inch pieces
1 cup diced yellow onion
1 cup of white wine
1 cup of chicken broth (I used 1 teaspoon of Chicken Better Than Bouillon + 1 cup of water)
1 can of diced tomatoes
1 tablespoon of tomato paste (I prefer the paste in the tube)
1 teaspoon of seasoned salt
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 bay leaf
 
For the Gremolata topping (optional)
Zest of 1 lemon
2 tablespoons crushed garlic
2 tablespoons Parmesan cheese
1/2 cup chopped fresh flat-leaf Italian parsley
2 teaspoons of extra virgin olive oil
1/4 teaspoon of salt
 
For the sauce thickener
4 tablespoons of cornstarch + 4 tablespoons of water, to make a slurry
 
Directions

1. Combine all the ingredients of the dredge and mix well. Put the flour mixture onto a large plate and dredge the veal shanks so both sides are fully coated.
2. Add the olive oil to the Instant Pot, hit the SAUTÉ button and adjust so it’s on the HIGH setting. Allow it to heat for 3 MINUTES and then, using tongs, lightly sear the veal shanks in batches for 2 minutes on each side.
3. When done, remove the veal shanks to a plate for them to rest.
4. Add the butter to the pot. As it’s melting, deglaze the bottom of the pot so any brown bits of flavor loosen up.
5. Add the carrots, celery and onion to the pot and sauté for 5 MINUTES.
6. Pour in the white wine to deglaze the bottom of the pot again.
7. Add the chicken broth, diced tomatoes, tomato paste, seasoned salt, thyme, rosemary and the bay leaf; stir together.
8. CANCEL SAUTÉ and add the veal shanks back to the pot. It’s okay if they rest on top or lean on one another.
9. Secure the lid, press the PRESSURE COOK on high for 25 MINUTES.

To make the gremolata

1. While the veal shanks are cooking, make the Gremolata by adding all the ingredients to a food processor and pulsing until combined.

To finish the veal shanks

1. When done cooking, allow a 15 MINUTE natural release and then open the pressure valve to quick release.
2. Remove the veal shanks with tongs and place on a plate (make sure the bone is kept intact within each shank). Discard the bay leaf.
3. Push SAUTÉ again and adjust so it’s on HIGH.
4. Once the sauce begins to bubble, add in the corn starch slurry. Allow it to bubble for a minute or so and then push CANCEL to turn the pot off. As the sauce cools down the sauce will thicken significantly.
5. Plate each veal shank over rice and top with the sauce from the pot.
6. Spoon a dollop of Gremolata on each veal shank.

ChefSecret:  The Gremolata is optional, but it does add an authentic Italian flavor thrill when added to the plated Osso Buco. Goes great with a wonderful side of Orzo, Pesto Risotto, white rice or linguine. And don’t forget to enjoy the bone marrow!
 
Covid-19 Quip of the Day: “You know what's funny about Coronavirus? Nothing. But that hasn't stopped people from cracking jokes about it. SMILE!”
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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 #Veal #InstantPot #OssoBuco #Milan #Gremolata #BoneMarrow #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
 
                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Beef brisket is a tough cut of meat—one of the toughest—that can be cooked in a number of different styles. If cooked properly, brisket can be broken down into a cut of meat that is flavorful, tender, and buttery rich Texas-style barbecue—Yum!
 
Traditional Texas-style barbecue smoked brisket is usually prepared by rubbing the brisket with a dry spice rub, then smoking the beef slowly with over charcoal or wood for 10 to 12 hours at 212⁰ F.
 
My Instant Pot Beef Brisket can’t replace a good Texas-style barbecue smoked brisket completely—nothing can—but it’s an awesome shortcut and great alternative when you don’t have access to a grill, smoker or the time to do it.
 
You won’t be able to help but fall in love with this tender beef and great texture, bursting with moist and juicy beefy flavors. Plus the super yummy smoky, sweet, savory, spicy homemade barbecue sauce.
 
This recipe will save you time and hassle to meet your craving for deliciously gorgeous brisket, without any of the smokehouse clean-up.
 
Prep time:  20 minutes
Marinade time: 2 hours or overnight
Instant Pot time:  about 2 hours
Yield:  4 to 6 servings
 
Ingredients
2 to 3 pounds beef brisket (2 inches thick)
 
For the dry rub
3 tablespoons dark brown sugar
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cinnamon powder
1 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 teaspoon liquid smoke (I prefer Wright’s)
 
For the barbecue sauce
1 cup sliced onion
3 tablespoons minced garlic
1 tablespoon maple syrup
1 tablespoon honey
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke (Wright’s)
1/2 cup beef or chicken stock
1 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon dark brown sugar
 
Directions
To prepare the brisket dry rub

1. In a glass mixing bowl, mix all the dry rub ingredients together.
2. Rub the dry rub mixture on the brisket, then let it marinate in the refrigerator for at least 2 hours, preferably overnight, so the salt can penetrate the meat.

To cook the Brisket

1. Add the sliced onion, minced garlic, maple syrup, honey, apple cider vinegar, liquid smoke and stock to the insert pan of the Instant Pot and mix well.
2. Add the marinated brisket to the Instant Pot.
3. Set Instant Pot to HIGH PRESSURE for 70 MINUTES
   
4. NATURAL RELEASE for 10 MINUTES.
   
5. Push the CANCEL button
6. Remove the lid carefully.
7. Carefully lift the cooked brisket out and place on a cutting board to rest.
8. Spoon off or use a fat separator to remove most of the fat from the BBQ sauce.
9. Press the SAUTÉ button and bring the BBQ sauce back to a simmer.
10. Mix in the ketchup, Dijon mustard, and brown sugar in the Instant Pot.  Let the BBQ sauce thicken by simmering for 10 TO 15 MINUTES, stirring occasionally.
11. Taste and adjust the seasoning, if necessary. You may need to add salt to your taste.
12. Brush some of the barbecue sauce over the brisket.
13. Use a blowtorch or place the brisket on a pan in the oven set to broil to slightly caramelize the BBQ sauce on the top of brisket.

ChefSecrets:  It ain’t no secret—always slice your brisket against the grain to maximize tenderness; and serve your sauce on the side.

Covid-19 Quip of the Day: “We should train all Amazon delivery people to give the COVID-19 vaccine—the whole population would be immunized by Saturday…by Thursday if you’ve got Prime.”
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Do you have a question or comment?  Do you want to send 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. We 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 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 #Beef #Brisket #InstantPot #BBQ #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021