How you doin’? Thailand is a beautiful country populated with beautiful people. It is one of my favorite vacation places. There is so much to do (and buy) in Bangkok. I love the day flea markets for fun things and crafts and the night markets for great street foods.
 
I usually stay in one of the up-market hotels in Bangkok for a couple of days and then I love going to one of the outer islands for a laid-back vacation. Rayavadee Resort, on the edge of Krabi's National Marine Park at the heart of the stunning Phranang , perfectly blends lush foliage, limestone cliffs, white sand beaches and the emerald waters of the Andaman Sea.
 
The resort's award-winning architecture and tropical landscapes were inspired by the  atmosphere of a southern Thai village. Rayavadee's beautiful two-story pavilions and beachfront villas are spread over 26 acres of coconut groves, their spacious interiors and décor providing unsurpassed comfort. This is where I first discovered Thai Street Food Chicken Meatball Salad.
 
Filled with traditional Thai flavors like garlic, lemongrass, fish sauce, and cilantro, this dish is a little bit like eating a spring roll with peanut sauce—but in salad form. I like making this fresh, flavorful meal ahead of time and eating it on busy nights. Just keep the lettuce and sauce separate and assemble it all when it’s time to eat. Prepping it ahead of time makes it a great option for warmer nights, too. What a great way to have a satisfying meal without having to turn on the oven.
 
Prep time:  20 minutes
Chill time: 15 minutes
Cook time:  12 minutes
Assemble time: 10
Yield:  4 servings
 
Ingredients 
1 pound ground dark meat chicken
1 large egg
3/4 cup panko breadcrumbs
1/4 cup chopped fresh cilantro
1 tablespoon minced lemongrass
1 tablespoon Thai fish sauce
1 tablespoon granulated sugar or palm sugar
1 tablespoon grated garlic, divided
2 teaspoons  grated ginger, divided
2 teaspoons minced Thai chili
1/4 cup vegetable oil
1/4 cup smooth peanut butter
3 tablespoons water
1 tablespoon tamari or light soy sauce
1 tablespoon brown sugar
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons freshly squeezed lime juice
1 teaspoon sambal oelek
1 head butter lettuce, rinsed and roughly chopped
1 grated carrot
1/2 thinly sliced English cucumber
 
Directions
To make the meatballs

1. In a large bowl, add the ground chicken, egg, panko, cilantro, lemongrass, fish sauce, sugar, 2 teaspoons of garlic, 1 teaspoon of ginger and the minced Thai chili. Mix with a rubber spatula until well combined.
2. Form the mixture into 8 4-ounce balls and place on a sheet pan lined with parchment paper.
3. Refrigerate the formed meat balls for 15 minutes.
4. In a large cast-iron skillet, heat the vegetable oil over medium-high heat. Fry the meatballs, turning them occasionally, until they are well browned and register 165º on an instant-read thermometer, about 8 minutes. Set them aside.

To make the dressing and assemble the salad

1. In a small bowl, whisk together the peanut butter, 3 tablespoons of water, the tamari, brown sugar, rice vinegar, lime juice, sambal, remaining 2 teaspoons garlic and 2 teaspoons ginger until smooth.
2. In a large serving bowl, toss together the butter lettuce, grated carrot and cucumber slices.
3. Top with the chicken meatballs and drizzle with peanut dressing.
4. เพลิดเพลิน. Enjoy.

ChefSecret:  Try a different protein by substituting chopped shrimp for ground chicken.

Quip of the Day:  My African American friend hooked up with a girl from Thailand...
It was strictly a black-Thai affair.
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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 #ChickenMeatballSalad #PeanutButter #ThaiMarkets #Bangoko #Krabi #Rayaveedee #NationalPeanutBoard #NPB #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It’s that time of year: we’re all thinking about football and chicken wings. Even people who don’t know a goal post from an Instagram post are pondering how delicious a platter of spicy chicken wings and rich blue cheese dip would be just about now. If you’re with us, but you don’t really have the inclination to get into deep-frying, here’s some great news: This recipe delivers all the crispiness of your favorite restaurant wings, but there’s no frying involved. Instead, we give them a long, slow oven bake.
 
The secret, believe it or not, is to coat the wings in baking powder, which creates a crunchy exterior that perfectly mimics what a deep-fry delivers. The oven setting plays an important role as well. Baking on very low heat for the first half hour allows the skin to crisp up. In the second half hour, we turn the oven up, slather on the Buffalo sauce—buttery, tangy and full of spice—and let the crispy-crusty exterior develop, just like it would in a deep fryer.
 
Of course, as much as a platter of chicken wings is about the meat, it’s also about the blue cheese dressing. Ours is made with blue cheese crumbles, mayo, sour cream, buttermilk and just a splash of white wine vinegar. It’s super creamy and tangy—with just exactly enough mild blue cheese flavor. There’s a little garlic and parsley in there too, and we like how they balance out all the rich flavors. This is a recipe to keep around… it's light like a blue cheese dressing and perfect for dipping and tossing.
 
In fact, this whole recipe set is a keeper. It’s quick and easy, and there’s hardly any clean up — and yet it is a guaranteed game day win. You can make the sauce and dressing ahead of time, then put the wings in the oven at the start of the big game. By halftime, you’ll be ready to roll.
 
Our tip: If you manage to have any leftovers of the blue cheese dressing, there are so many ways you can use it in the days ahead, including as a topping for baked potatoes, in place of mayo in sandwiches and wraps, or mixed into your next batch of just-for-grownups mac and cheese.
 
Prep time:  5 minutes
Cook time:  1 hour
Yield:  6 servings
 
Ingredients 
For the wings
4 pounds chicken wings and drumettes
5 teaspoons baking powder
3/4 teaspoon kosher salt
 
For the sauce
4 tablespoons melted margarine
1/2 cup Frank’s RedHot Original sauce
1 tablespoon brown sugar
1/2 teaspoon kosher salt
 
Directions
To make the wings

1. Pat the chicken dry with a paper towel.
2. Preheat the oven to 250°F and place one oven rack in the top quarter of the oven and one in the bottom quarter.
3. Line a rimmed sheet pan with foil and set a cooling rack on top of it.
4. In a large plastic Ziploc bag, shake the wings with the baking powder, tossing to evenly distribute the baking powder.
5. Transfer the wings to the sheet pan and bake on the lower rack for 30 minutes.

While the wings are baking…
To make the Buffalo sauce

1. In a small saucepan, whisk together the melted butter, hot sauce, brown sugar and salt.
2. Bring to medium heat and whisk until the sugar has dissolved. Keep warm.

To finish the wings

1. Move the wings to the higher rack and turn the oven up to 425° F. Bake for 30 minutes more, or until golden brown and very crispy.
2. Toss the wings in the Buffalo sauce and serve immediately with a side Blue Cheese Dip (see below).

 
                                          Blue Cheese Dip
Prep time:  10 minutes
Yield:  2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
3/4 cup blue cheese crumbles
2 teaspoons white wine vinegar
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt or to taste
1/2 teaspoon freshly-ground black pepper or to taste
 
Directions

1. In a medium bowl, mix the mayonnaise, sour cream, buttermilk, blue cheese, vinegar, parsley and garlic powder until incorporated and smooth.
2. Season with salt and pepper.
3. Store in an airtight container in the refrigerator for up to two weeks.

ChefSecret:  This is the original Anchor Bar recipe. Don’t take shortcuts. There is no substitute for Franks Original. Do not use Franks Wing Sauce; it’s not the same. Only use margarine—do not use butter. Margarine works best and will not separate.

Quip of the Day:  Q. What do Native Americans call a buffalo that can fly? A. Buffalo Wild Wings.
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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.

#Appetizer #Snack #Chicken #BuffaloWings #ChickenWings #AirFryer #AnchorBar #FranksRedHotOriginal#Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup   
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? We’re coming to that time of year when all the ghouls and goblins come out to frighten all of the kiddies and some adults as well. Halloween is a holiday celebrated each year on October 31 (Halloween 2024 will occur on a Thursday).
 
Halloween was not originally a kid’s holiday. The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward off ghosts and spirits. In the eighth century, Pope Gregory III designated November 1st as a time to honor all saints.

Soon, All Saints Day incorporated some of the traditions of Samhain. The evening before was known as All Hallows Eve, and later Halloween. Over time, Halloween evolved into a day of activities like trick-or-treating, carving jack-o-lanterns, festive gatherings, donning costumes and eating treats.
Here’s my recipe for a trick-or-treating festive recipe for all ages craving lot of Halloween fun.
​
Prep time:  10 minutes
Cook time:  17 minutes
Yield:  4 servings
 
Ingredients 
4-6 large eggs
1 teaspoon red or blue food coloring
2 large green pimento stuffed olives, sliced in half
1 teaspoon barbecue sauce
6 ounces dry spaghetti or linguine
8 to 10 tablespoons green pesto
 
Directions
1.    Place the eggs in a large pan and cover with cold water. Bring to a boil, then simmer uncovered for 7 minutes—the water needs to be bubbling. 
2.    Drain the eggs, and run them under cold water, cracking the shells all over but do not remove them yet.
3.    Add the food coloring to the pan and leave to cool for at least 30 minutes - the longer you leave them, the stronger the food dye effect will be.
4.    Bring a separate medium pan of water to a boil; add the pasta and cook for 8-10 minutes or until tender.
5.    Peel the eggs and discard the shells. Drain well and dry on kitchen paper.
6.    Use a piping nozzle or small round metal cutter to remove a circle from the white of each egg. Do not dig down too far. This will be the eyeball.
7.    Carefully insert a slice of stuffed olive into the hole to make a spooky eye.
8.     Finish with a blob of barbecue sauce.
9.    Drain the spaghetti well; return to the pan and mix in the pesto sauce.
10.Heap into a bowl, top with the egg eyeballs and let the kids dig in.

ChefSecret:  You can use blue food coloring for kind eyes or use red food coloring for more menacing eyes.

Quip of the Day:  Why shouldn't an angry witch take her broom trick or treating? She might fly off the handle.
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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 #HalloweenEats #Pesto #SpookyEyeballPasta #PartyFood #Eggs #Pasta #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? My Lo Mein noodles were created from a China Rose recipe based on New World Restaurant in Hong Kong. The term lo mein comes from the Cantonese lou min (撈麵), meaning "stir-fried noodles." In China, it is made of thin flour-and-egg noodles which are notable for their elastic texture.
 
In American Chinese restaurants, Lo Mein is a popular take-out food and is sometimes considered synonymous with chow mein. The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein. Cantonese lo mein is stirred with a thin sauce and items such as wontons or beef added on top. In contrast, U.S. lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "house" lo mein (more than one meat) are sometimes available.
 
Prep time:  10 minutes
Cook time:  25 minutes
Yield:  4 servings
 
Ingredients 
1 (8 ounce) packaged Chinese wheat noodles
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons minced garlic
1 teaspoon grated ginger
2 tablespoons peanut oil
3 stalks sliced celery
2 large carrots, cut into circles
1/2 sweet onion, thinly sliced
2 sliced green onions, tops and bottoms
4 sliced white mushrooms
8 Chinese pea pods
6 large rough chopped peeled and deveined large shrimp
 
Directions

1. Gather all ingredients.
2. Bring a large pot of lightly salted water to a boil.
3. Cook the noodles (mein ) in boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
4. Drain the noodles and then rinse with cold water to cool them and stop the cooking.
5. Meanwhile, whisk together the soy sauce, oyster sauce, honey, garlic and ginger in a small bowl; set aside.
6. Heat the peanut oil in a large skillet or wok over high heat.
7. Cook and stir the celery, carrots, onion, green onions, mushrooms and pea pods in hot oil until slightly tender, 5 to 7 minutes.
8. Add the shrimp and stir fry for 2 minutes.
9. Add the noodles and soy sauce mixture.
10. Cook, stirring frequently, until heated through, about 5 minutes.

ChefSecret:  Add different meats or vegetables for a main dish or serve as a side.

Quip of the Day:  When the pandemic first started, no one thought Covid would last very long… because it was made in China.
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Do you have a question or comment? Send your thoughts to [email protected]. 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 #ShrimpLoMein #ChinaRose #LoMein #ChineseWheatNoodles #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? A dinner at Rao’s Italian Restaurants in New York is not really a meal without a plate of their world-famous meatballs.
 
Rao’s has been a cornerstone of the East Harlem NYC neighborhood since 1896. They are known for no-nonsense, Italian home cooking and a homey checker cloth elegance that has long attracted celebrities, politicos and people lucky enough who had Frankie No on speed dial. As one of the owners, Frankie kept the reservation book. If you weren’t a celebrity type or had a standing reservation, he would respond with a demonstrative “NO—we’re booked up for four months.” Old Frankie even had a role in Goodfellas. That must have been the price of admission for some of the movie moguls while filming in New York.
 
Fortunately for you the restaurant offers many of their sauces in jars. While they are the pricey brand on the shelf—about twice as much as the next brand—I consider them to be the best jarred sauce available—even better than Frank Sinatra’s mama’s sauce.
 
And if you’re craving great meatballs, you can make them at home… no reservation required! Our tip (not the usual 18%, 20%, 22%)? These meatballs pair well with a big, bold red wine that can match the meat for richness and take the tangy edge off the tomato sauce: Think good rich Zinfandel or a Cabernet Sauvignon blend.
 
Prep time:  15 minutes
Cook time:  20-25 minutes
Yield: 4 servings (half pound per person or less if served with pasta)
 
Ingredients 
1 pound ground lean beef
1/2 pound ground veal
1/2 pound lean ground pork
2 large eggs
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups fine breadcrumbs (seasoned or unseasoned)
2 tablespoons extra virgin olive oil
1 jar (24-ounces) of Rao’s Marinara Sauce (regular or sensitive)
Shredded Parmesan cheese and fresh parsley sprigs for garnish
 
Directions

1. Lightly combine the beef, veal and pork in a large bowl.
2. Add the eggs, cheese, parsley, garlic, salt and pepper.
3. Using your hands, blend ingredients together.
4. Blend the breadcrumbs into meat mixture. If the mixture is dry, slowly add enough water until it’s quite moist and sticky.
5. Shape the meat mixture into 3-inch balls.
6. Heat the olive oil in a large pan. When oil is hot, fry the meatballs in batches, turning regularly, until they’re browned evenly on all sides; about 5 minutes per batch.
7. Remove the meatballs from the oil and drain on paper towels.
8. In a large pan, bring the marinara sauce to a simmer, and then gently lower the cooked meatballs in and continue simmering for 15 minutes.
9. Serve over pasta, in a sandwich, or on their own.

ChefSecret: 

• Do not overwork the meats when mixing as the meatballs will get tough and rubbery. I like to use a large ice cream scoop to portion the meatballs. If they’re a consistent size, they’ll cook more evenly. 
• If you prefer not to fry the meatballs, you can bake them at 350˚  in the oven. Omit the olive oil and place scooped meatballs onto foil-lined sheet pans and bake for about 15-20 minutes (depending on size of meatball); rotate the trays shelf to shelf and front to back about halfway through. The meatballs are done when they start to brown on the top.

Quip of the Day:  Why don’t meatballs ever go out on Saturdays? Because they are already “sauced!”
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Do you have a question or comment? Send your thoughts to [email protected]. 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 #Meatballs #Raos #RaosSauce #RaosMeatballs #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024