…from the Perspectives’ KitchenHow you doin’? It’s the Big Game weekend, you’ve got a crowd coming over for a watch party and you need a big bowl of something good to serve. How ‘bout a big pot of Texas Cowboy Stew? Not those Cowboys, obviously, though they do know how make perfect all-weather, all-sport entree. Texas Cowboy Stew is a hearty, filling meal you’ll be gobbling down on all winter long. My classic stew recipe is made extra satisfying with the addition of both ground beef (80/20) and kielbasa sausage and also uses several canned goods for added convenience. It’s spiced with a blend of chili powder, cumin, and black pepper for savory heat. After all, what would a ‘cowboy’ recipe be without a swift kick in the ass? Texas Cowboy stew is a robust, old-fashioned campfire stew. It is traditionally a tomato-based medley of meat, beans and potatoes cooked in a large pot over an open fire. It’s the type of dish that was born out of necessity, but also one that provides ample comfort after a long day of sitting in a saddle or that favorite spot on the couch. Luckily, we live with modern kitchen comforts, so you can swap the campfire for an Instant Pot or a Crock-Pot. Chili and stew recipes are merely suggestions. You have a ratio of meats and vegetables, and you can make it your own using whatever you have on hand. Swap in leeks for onions, fresh or frozen corn for canned or ground turkey for beef. You can even top it with shredded cheese for extra richness. It's quick and easy to make on the stovetop but tastes best when simmered all day in a crockpot or slow cooker. Serve with cornbread and a simple green salad. Prep time: 25 minutes Cook time: 1 hour 15 minutes Yield: 8-10 servings Ingredients 2 pounds ground beef (80/20) 2 pounds kielbasa sausage, sliced into 1/2 inch pieces 1 cup chopped red onion 3 tablespoons chopped garlic 2 cups water 1 16-ounce bottle beer 2 (15.2 ounce) cans whole kernel corn, with liquid 2 (15 ounce) cans pinto beans, with liquid 2 (14.5 ounce) cans peeled and diced tomatoes, drained 1 (10-ounce) can Rotel diced tomatoes, with liquid 4 medium baking potatoes, peeled and diced 2 teaspoons ground cumin 2 teaspoons chili powder 1 tablespoon kosher salt 1 teaspoon ground black pepper 1 tablespoon all-purpose flour flat leaf parsley for garnish Directions
ChefSecret: You can make this dish faster in an Instant Pot or slower in a Crock Pot. Quip of the Day: Q. Why do cowboys always ride horses? A. Because they’re far too heavy to carry! ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #TexasCowboyStew #BigGameChili #Beef #Sausage #Beer #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? My Pork Loin Rib Roast is the perfect dinner for company or holidays when Prime Ribs of Beef are not so affordable, and you don’t have to slave in the kitchen to serve something special. Here’s everything you need to know to make it perfectly every time so it’s juicy and delicious. A Pork Loin Rib Roast is a pork loin with the ribs still attached. Another way of thinking about it is similar to rack of lamb or prime rib. If you slice the roast into chops, you’d have 8 or 9 pork rib chops. Unlike a rack of lamb, one pork chop is plenty for one person, so that single pork rack will feed a crowd. You probably won’t find a pork rib roast at the supermarket unless you make arrangements ahead of time. So, call your butcher and order one and ask them to French it for you. “Frenching” means trimming the extra meat between the ribs. It’s not imperative, but it makes for a nice presentation. You can do it yourself, but why bother when the butcher will happily do it for you? Since a pork rib roast is basically a pork loin roast with ribs, I use the same cooking method as I would for roast pork loin. Since it’s a little more sophisticated, I give it a little extra flavor by seasoning it with a dried herb blend. Use whatever kind you like—Italian herb blend, Herbes de Provence (a French herb blend), or make your own. Because there is so much flavor in this cut of pork it doesn’t take much. Ingredients Pork loin rib roast, 3 – 5 pounds 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 cup balsamic vinegar Equipment You’ll need an oven-safe rack to set the roast on while it cooks. Don’t have one? Three or four ribs of celery will work. The idea is to allow the hot air in the oven to circulate under the roast. You’ll also need a roasting pan, large enough to hold the roast and some aluminum foil. Directions
ChefSecret: Some people like their pork really well cooked because it used to be recommended that pork be cooked to 160⁰ F. People got used to pork like that and continue to prefer it very white and drier, versus slightly pink and moist. If that’s you and you need your pork more well done, then go with a final temperature of 160⁰ F. That will be 20-25 minutes per pound for a 3-5 pound roast, and 11-15 minutes per pound for an 8-10 pound roast. You’ll take the roast out when it is at 150⁰ F and then let it rest, and then do the final high heat in the recipe. The resulting temperature will be 160⁰ F. If you prefer it juicy and very slightly pink at the center, then go with 145⁰ F. For a 3-5 lb. roast, this will be 18-23 minutes per pound , whereas for an 8-10 pound roast it will be 8-11 minutes per pound. You’ll take the roast out when it reaches 135⁰ F and then let it rest, and then do the final high heat cook. The final temperature will be 145⁰ F. These are the correct times and temperatures according to the National Pork Board. Finally, crank up the oven really high (475⁰ F) and give the roast a last blast in there for 10 minutes. That extra heat really browns and crisps up the outside of the roast, for extra flavor and texture, while not penetrating into the roast to take away the juiciness created earlier. Then carve it immediately and serve. No need to rest it again because the inside of the roast already had its resting time. That results in a juicy pork loin (which is often hard to accomplish) while still having a nice crust. Quip of the Day: Q. Why is working at a Pork Sausage factory the worst job? A. Because every day is Ground Hog Day. ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #PorkLoinRibRoast #Pork #PrimeRib #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? I love to vacation in Thailand. I usually spend a couple of days in Bangkok at the Oriental Hotel and then go off to one of the islands down south. The last time I went I changed up the routine and went up to Chiang Mai where the elephant sanctuaries are located. Aside from these magnificent animals, I found the following recipe for Thai Peanut Chicken with Broccoli at Mandarin Oriental Dhara Dhevi Resort. My version of the Thai Peanut Chicken Dish with Broccoli is to cook it in a spicy sauce. If you like it milder, use less cayenne; if you like it spicier, use more. If you're salt conscious, use low-sodium soy sauce or fish sauce. Prep time: 25 minutes Cook time: 20 minutes Yield: 8 servings Ingredients For the rice 4 cups cold water 1 tablespoon chicken base (I prefer Better Than Bouillon) 2 cups uncooked Jasmine rice For the sauce 8 tablespoons low sodium soy sauce 4 tablespoons creamy peanut butter 4 tablespoons coconut milk 4 teaspoons rice vinegar 1 teaspoon ground cayenne pepper For the chicken 4 tablespoons peanut oil 4 skinless, boneless chicken thighs, cut into thin strips 4 tablespoons chopped garlic 1-1/2 tablespoons chopped fresh ginger 2 -1/2 cups broccoli florets 3/4 cup chopped green onion, green tops only 1/3 cup chopped roasted peanuts 1/2 cup whole roasted peanuts for garnish 2 limes, quartered, for garnish Directions To make the rice 1. Combine the water, chicken base and rice in a saucepan over medium-high heat; bring to a boil. 2. Reduce the heat to low, cover and simmer until rice is tender and liquid is absorbed; about 20 minutes. To make the sauce 3. Meanwhile, stir together the soy sauce, peanut butter, coconut milk, rice vinegar and cayenne pepper in a small bowl; set aside. To make the chicken 4. Heat the peanut oil in a skillet or wok over high heat. 5. Stir-fry the chicken, garlic and ginger in hot oil until chicken is lightly browned; about 5 minutes. 6. Meanwhile, steam the broccoli in a microwave oven until tender; about 2 minutes. 7. Reduce the heat on the chicken to medium and add the green onion tops, peanuts and soy sauce mixture. 8. Continue to cook, tossing frequently. 9. Add the precooked broccoli; cook until it is tender and the chicken is cooked through; about 5 more minutes. 10. Serve the cooked chicken and broccoli over cooked rice. 11. Garnish with a few whole peanuts over the top and on the edges of the plate and a 1/4 cut lime. ChefSecret: I use dark meat (chicken thighs) for most of my Asian dishes that call for chicken. I find that dark meat results in a moister product. If you’re hung up on white meat, use 4 half breasts for this recipe. You can also top with 3 tablespoons of toasted shredded coconut. Quip of the Day: Did you hear about the Thai chef who became a superhero? He had the power to pad Thai! ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #ThaiPeanutChickenWithBroccoli #ThaiFood #Peanuts #ChickenThighs #Broccoli #NPB #ChiangMai #Elephants #Bangkok #OrientalHotel #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Did you know that if your oven has a convection setting it is as good as an air fryer? So don’t go buying another appliance that you probably don’t have room to store. If you have an older oven that does not have the convection option and you want to fry healthfully then purchase an air fryer on Amazon—some are available for about $100. You can air fry “fried foods” that can be oil free and grease free, yet they will come out perfectly crisp and crunchy. This is possible because of the high volume of air that is generated by your convection oven or air fryer. My Air Fried Eggplant Parmesans are delicious and healthy by themselves eaten right out of the air fryer or, adding a few more calories topped with marinara sauce and mozzarella cheese. Either way you’ll find yourself coming back to this recipe time and time again. Prep time: 15 minutes Cook time: 20 minutes Yield: 4 servings Ingredients 1/2 cup seasoned Italian breadcrumbs 1/4 cup freshly grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried basil 1 teaspoon roasted garlic powder (I prefer Penzey’s) 1/2 teaspoon onion powder 1/4 cup all-purpose flour 2 large beaten eggs 1 medium eggplant, sliced into 1/2-inch thick rounds 1 cup marinara sauce, or more to taste (I prefer Rao’s marinara sauce) 8 slices mozzarella cheese, or as desired Directions
ChefSecret: Let this breading procedure be your wing stop as well. Use the same preparation procedure for air frying chicken wings or tenders. Check the internal temperature of the chicken to make sure it reaches 165⁰ F. Quip of the Day: Q. “What is a huge hen house called? A. An Eggplant! ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #EggplantParmesan #AirFryer #ConvectionOven #Penzeys #RaosSauce #Eggplant #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory of how this dish got its name. The other theory for its name is because at one point it was made with wine—but that's not as funny! I always love it when there's some sort of controversy regarding the origins of a recipe's name, and this amazing Drunken Noodles dish fits the bill. One theory is that this spicy, sweet and very savory bowl of noodles was invented by drunk people, for drunk people. As someone who has enjoyed the occasional late night bowl of noodles to "soak up the alcohol," this origin story makes a lot of sense. It might be unscientific, but it does seem to help. The other story, which isn't nearly as interesting, theorizes that at one time wine was used in the sauce. I mean, that's barely a story. And if that were the case, why did they stop using wine? So, I'm team drunk customer, although it's most likely to be a combination of the two. The good news is that none of this really matters, since regardless of how "Pad Kee Mao" got its name, it is one of the easiest, and most delicious noodle dishes from China Rose. No matter what size or thickness Asian noodle you're using, simply soak them in hot water until they are very flexible, but not too soft. Do not use boiling water as many recipes suggest. I find that makes them soften too quickly, and they tend to get sticky and starchy, which I don't want to happen until they're in the sauce. Prep time: 15 minutes Cook time: 15 minutes Additional time: 10 minutes Yield: 4 servings: Ingredients A glass of your wine, spirits or bubbly of your choice (for you, not the recipe) 8 ounces dried rice noodles 1/4 cup oyster sauce 1/4 cup soy sauce 1 tablespoon Asian fish sauce 1 tablespoon maple syrup 1 teaspoon granulated sugar 2 tablespoons cold water 2 tablespoons toasted sesame oil 1 cup shallots, thinly sliced 2 tablespoons thinly sliced bird's eye chiles 4 tablespoons minced garlic 1 pound jumbo shrimp (16-20), peeled and deveined—tail on 1 pound Chinese broccoli, sliced, stems and leaves separated 4 thinly sliced green onions 1 cup fresh Thai basil leaves Directions
ChefSecret: Any noodle or pasta can be used. Any hot pepper will work, or you can use sweet pepper and make up the difference with red pepper flakes. Regular basil will work, but Thai basil is preferred. Quip of the Day: My favorite Chinese food place was closed for the holidays, but there was a sign that said they would wok from home. ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #RosiesDrunkenNoodles #Shrimp #PadKeeMao #AsianNoodles #JumboShrimp #BirdsEyeChiles #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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