… from the Perspectives’ KitchenHow you doin’? Clynn was the purchasing vice president for one of our clients. We traveled to Indonesia and the Philippines looking for shrimp, lobster and furniture (for the dining rooms, of course). We got to Jakarta just about a day after terrorists had bombed the club at the Marriott Hotel. Security was in full force as we attempted to check into the Hyatt, which took over an hour. There were anti-American demonstrations going on throughout the city and we were told by the embassy personnel to be on alert… whatever the hell that meant. As the call for prayers sounded, Clynn thought it would be a good idea to go for a walk and explore Jakarta. I was skeptical, but I can usually blend into the background, so I agreed. But Clynn is a big gregarious man who is easily recognized as a foreigner—American—at his over six foot four height. We walked for a couple of blocks with suspicious stares from the locals until a policeman pulled us aside and told us to get off the street as it wasn’t safe. That night we met up with a couple of Clynn’s suppliers who took us to a dancing club that served liquor. After being searched for guns and bombs we got in, but after a few minutes and hearing about the unrest in the city we thought it best to return to the safety of our hotel. You may think, what does this all have to do with granola? Absolutely nothing! This is just a reminiscence of an old friend that managed to survive the perils of traveling to countries that are not so welcoming to Americans. This delicious Granola recipe was created and perfected by Clynn during the pandemic. Enjoy! Ingredients 8 cups rolled oats (original, not quick cook) 1 cup instant powdered milk (not instant milk) 1 cup flake or shredded coconut 1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup honey) 1/2 cup hot water 1/2 cup peanut oil 2 teaspoons pure vanilla extract 2 tablespoons ground cinnamon 1 cup shelled walnuts 1 cup shelled pecans 1 cup hulled pumpkin seeds 1 cup hulled sunflower seeds 1/4 cup flax seeds 1/4 cup sprouted hemp seeds 1/4 cup chia seeds 1 cup craisins 1cup of raisins 1/4 cup dried Gogi berries Directions
ChefSecrets: You may want to cut this recipe in half to first test the recipe to suit your own tastes. This is enough for about two weeks. Quip of the Day: Q. What do you call a granola with a serious attitude? A. ‘Cereal killer’. ------------------------------------------- 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, be positive, stay well, stay safe and be kind. 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. #Granola #Cereal #RolledOats #Snack #Breakfast #Brunch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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Zesty Grilled Chicken SaladHow you doin’? I really hate boring salads—you know the ones that have a little iceberg lettuce and a tomato slice with a bottled commercial dressing? We can do so much better than that. The bestselling salad at my first restaurant was The Conglomeration. It was a large salad made with chopped iceberg, romaine, crisp bacon, chopped hard cooked egg, cucumber, shredded carrots, diced celery, chopped olives, red onion and chunks of soft white cheese. All of this was tossed with my secret Champagne vinaigrette—a masterpiece! The more “orts” (ingredients) the better. We even took care to serve it on a Hawaiian monkey pod, garlic rubbed salad plate. When we found out this was the bestselling salad, I put our kitchen staff’s talents to invent and test new mixed salads. I declared our restaurant would never serve ho-hum salads. Even our Angel’s Fruit & Yogurt Salad was loaded with flavors and textures. Our guests used to ask me, why can’t I make salads like this at home? You see, restaurant salads are delicious because of the variety and freshness of the ingredients. Most people don’t keep a wide variety of fresh veggies on hand for fear they will spoil before consuming. So please trust me, there's more to making salads than heaping on a pile of deep-fried croutons and boatloads of cheese. Here is what you can do from your very own kitchen to make the best salads ever:
Ingredients 4 ounces spring lettuce mix salad blend 4 tablespoons grilled chopped chicken breast 3 tablespoons grilled fresh corn 3 tablespoons low-sodium, canned black beans, drained 3 grape tomatoes, halved 2 tablespoons red or yellow bell peppers, diced 1-1/2 tablespoons Mexican cheese blend 1 tablespoon hulled pepitas, toasted 2 ounces Spicy Cilantro-Avocado Dressing, (see recipe below) 3 thin slices of fresh lemon, quartered ... and whatever you want to add Directions
ChefSecret: I sometimes use leftover chilled chicken meat or better yet warm fried chicken tenders in this salad. Zesty Avocado-Cilantro Dressing Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Yield: 16 ounces+ Ingredients 2 ounces toasted macadamia nuts 1 tablespoon fresh cilantro leaves 1 teaspoon fresh, peeled garlic 1/2 teaspoon fresh, seeded and ribbed diced red jalapeño pepper 3/4 cup fresh, peeled and pitted avocado 2 tablespoons fresh lime juice 5 ounces cold water 1/4 teaspoon kosher salt Directions
ChefSecrets: Freshly-roasting the macadamia nuts adds another level of flavor to the salad dressing. Quip of the Day: “Why is it called a Caesar Salad? ‘Cause Caesar ruled the romaines.” ------------------------------------------- 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. #EntreeSalads #Salads #PerfectSalads #Lunch #Dinner #Vinaigrette #CilantroAvocado #Dressing #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 …from the Perspectives’ KitchenHow you doin’? Fall into winter is soup season. Actually, any time is a good time for soups—even chilled soups are hearty and fulfilling during warmer months. A cozy, warm bowl of soup is exactly what many of us need during these cold days of winter. Joan’s favorite soup is minestrone… Italians have been enjoying it for centuries. But how did this hearty soup make its way from Italy to our tables here in America? It’s all due to the popularity of the soup and its versatile recipe. Minestrone is one of the cornerstones of Italian cuisine and may even be more widely dispersed and enjoyed throughout Italy than pasta. The soup was initially made from small things leftover from previous meals, combined so as not to waste perfectly good food. Sounds perfect for today’s waste reduction focused population. Gradually, the standard minestrone recipe changed, and by the 18th century, the word “minestrone” no longer implied a soup made from leftovers, and instead indicated the soup recipe we are now familiar with, which is made for its own sake. Additionally in America, the soup is now often a starter dish instead of the main course. Minestrone is a thick pasta- and vegetable-based soup. You can add any number of veggies and carbs you choose to make this soup even heartier. The core ingredients, however, are most often celery, onions, garlic, carrots, tomatoes, olive oil and pasta. It is often topped with shredded parmesan. I created my minestrone soup for T.R.’s Restaurants in Wichita as a way to utilize unused veggies. If you love Minestrone and don’t want to ingest the excess sodium and lack of veggies in the canned varieties, then take an hour out of the day and make T.R.’s Minestrone Soup. Serve with hearty, crusty bread, romaine salad and a nice merlot. Prep time: 35 minutes Cook time: 45 minutes Yield: 4 to 6 servings Ingredients 3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 4 cups tomato sauce 4 cups chicken or vegetable broth 1/2 cup red wine 2 large pieces of Parmesan cheese rinds (see ChefSecret below) 3 zucchinis, quartered and sliced 2 cups baby spinach, rinsed 1 (15 ounce) can green beans, drained (or fresh if you have them) 1 cup canned kidney beans, drained 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup small sea shell or elbow pasta 2 tablespoons grated Parmesan cheese for topping 1 tablespoon olive oil Directions
ChefSecret: I like to throw in a couple of leftover Parmesan cheese rinds when I start to simmer the soup. The soup also gets topped with shredded Parmesan when serving, but adding the rind to the pot while the soup is simmering gives it additional depth and a nutty flavor that takes the already-excellent soup up a notch. Plus, it’s a way to get a little more use out of expensive Parmesan cheese that you might have otherwise discarded. As Parmesan cheese ages, the outside of the wheel naturally hardens more than the inside and becomes what we call the rind. It’s still cheese. It’s still edible, but it’s not too enjoyable to eat in its hardened cured form. Instead of tossing them, keep them in a freezer zip-top storage bag in your freezer until you’re making a soup, stew, risotto, pasta sauce or another dish that could benefit from some extra depth of flavor. Remove the Parmesan rind before serving the soup. It will be soft and mushy. You could brush olive oil and garlic on slices of baguette or Italian bread, toast it up, and spread the softened rinds on the slices of bread to eat. Quip of the Day: What do the ducks have for dinner? They have Quackers and soup, of course! ------------------------------------------- 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. ------------------------------------------- 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 and/or American Red Cross. #Entrees #Soup #Minestrone #TRsMinestrone #ItalianSoup #VegetableSoup #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? When looking for a great steak place in the greater Las Vegas area I tend to lean toward local Henderson restaurants. In fact, if you talk to most locals, the only time they venture down to the strip is when they have guests or clients in town. Green Valley Ranch’s upscale Hank’s Fine Steaks and Martinis is the perfect go-to place. The restaurant offers fine surf 'n' turf beneath crystal chandeliers with impeccable table side service. Professional table side service these days in many Las Vegas restaurants and Hanks does it well. But don’t think of a stuffy, old fashioned kind of place or service. Hank’s is contemporary in design and the service is all about hospitality, making it a comfortable go-to restaurant for special occasions or just a great night out for dinner. With all the wet and dry-aged beef options you want to start your meal with a light Wedge Salad. You don’t want to spoil your appetite with something like their excellent Lobster Chowder or French Onion Soup Gratinee—a little too rich to go with Chateaubriand. My personal preference is for the house Wedge Salad with homemade Ranch Dressing. This is not just any store-bought, bottled or dry mix ranch—it is house made Ranch Dressing at its finest. There are a couple of things that make my Ranch Dressing special. First, I redefined the mayonnaise, sour cream and buttermilk ratios so the texture is just right. It’s thin enough that you can toss it, and it’s got the perfect amount of stick-to-it-iveness so that it clings to lettuce wedge, salad goodies and is dippable without being globby. No one likes an over-dressed giant glob of dressing on their lettuce wedge. My Ranch Dressing is light, tangy and herby, thanks to a perfect blend of parsley, chives and dill. Now for the greens--Wedge Salads are just about as simple as they come but that’s their appeal as they complement the steak course to the fullest. They are sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love. This Wedge Salad is perfect for a lunch entrée or for a great starter for a steak or lobster dinner. Remember to keep it simple, just salt and pepper, because you’re going to want to drag that steak through the leftover dressing. Ranch Dressing Prep time: 10 minutes Yield: 2 cups Ingredients 3/4 cup mayonnaise 1/2 cup sour cream 3/4 cup buttermilk 2 teaspoons white wine vinegar 1 tablespoon minced fresh parsley 2 teaspoons chopped fresh chives 2 teaspoons minced fresh dill 1 teaspoon minced garlic 1/4 teaspoon onion powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly-ground black pepper Directions
ChefSecret: I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad. Wedge Salad Prep time: 15 minutes Yield: 4 servings Ingredients 1 firm, fresh head iceberg lettuce, cut in quarters 1 cup ranch dressing 6 strips chopped crispy-cooked peppered bacon 10 cherry tomatoes cut in half 4 teaspoons chopped chives 1/2 cup crumbled bleu cheese Directions
Quip of the Day: Q. Why did the cowboy ride a horse while eating salad? A. Because he loved the ranch dressing. ------------------------------------------- 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, 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 #Salad #WedgeSalad #RanchDressing #Lunch #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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