How you doin’? Yes, it’s Saint Paddy’s Day! What are you drinking tonight? Here’s one for our Irish friends who may live in Mexico. It’s The Irish Cactus cocktail bringing together an unlikely duo creating a simple, creamy cocktail.
 
It’s a surprising cocktail owing to the hints of the tequila that come through the creamy liqueur when you least expect it. It’s a little on the sweet side, but with a little tequila kick.
 
Not only is this a great St. Patrick’s Day drink, it’s perfect for any Happy Hour, and for a dessert drink, too. And it's so simple to make that it will become one of your at home happy hour favorites, too.
 
Prep time:  3 minutes
Yield:  1 cocktail
 
Ingredients
1 ounce white tequila
2 ounces Irish cream liqueur
A few drops of green food coloring (don’t go overboard, just enough to let people know it’s for the holiday)
 
Directions

1. In an old-fashioned glass filled with ice, pour the tequila and Irish cream.
2. Stir well and serve.

​ChefSecret:  You don’t need to use an expensive aged tequila, white tequila is a great choice for this cocktail. For the Irish cream I used Baileys which is the best-known Irish cream, but there are other brands available as well. I used one of those large ice cubes to reduce dilution—nobody wants to drink a watered-down creamy drink.

St. Paddy’s Quip of the Day:  May the Irish hills caress you. May her lakes and rivers bless you. May the luck of the Irish enfold you. May the blessings of St. Patrick behold you.
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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 and/or American Red Cross.
 
#Cocktail #HappyHour #IrishCactus #IrishCream #Baileys #Tequila #StPatricksDay #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Corned beef is made from a cut of meat called brisket. It’s a great piece of meat that can be cooked using several different methods. I love barbecued or smoked brisket, Texas-style. There is also a wonderful Jewish preparation which, if long-braised in tomato and vegetables, creates a wonderful holiday meal.

And then there is my beer-braised preparation with a proprietary Guinness brine that takes on a new dimension of flavor—but then again there is darn little that Guinness doesn’t make better.
 
Brisket used to be an inexpensive cut of meat—it isn’t anymore. What is brisket? It is a cut of meat from the breast or lower chest of a steer. Beef brisket is one of the nine beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly over time to make it tender.
 
Why the long cook time? This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying out during the prolonged cooking which is necessary to break down the connective tissue. Water (wine or beer) is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen.
 
In this recipe I combine brisket with onions, bay leaf, veggies, a robust Guinness stout, and molasses. The result is a corned beef that emerges from the slow cooker fork-tender and juicy. It’s full of delicate spice and has a pleasing sweetness. The vegetables are fragrant and richly flavorful, having braised in the hearty broth made by the meat and aromatics.
 
If you’re looking for things to do with the leftover corned beef, try tossing it with shredded potatoes for a great corned beef hash, tucked into a taco with cabbage and avocado, or the classic, layered on a sandwich with a soft cheese and loads of horseradish.
 
Prep time:  20 minutes
Slow cook time:  10 to 12 hours
Cool time:  5 to 10 minutes
Yield:  4 servings
 
Ingredients 
3 to 4 pounds corned beef brisket
6 medium potatoes, peeled and quartered
2 medium yellow onions, peeled and quartered
6 carrots, peeled and chopped
2 tablespoons minced garlic
2 large bay leaves
12 ounces Guinness Extra Stout
3 tablespoons molasses
1 small cabbage, cut in large wedges (optional)
 
Directions

1. Place the prepared potatoes, onions, carrots, garlic and bay leaf in the bottom of the slow cooker.
2. Trim excess fat from brisket and set it on top of the veggies.
3. In a small bowl, whisk together the molasses and beer and pour it over the meat and vegetables.
4. Cover the slow cooker and cook on the low heat setting for 9 to 11 hours until the meat is tender.
5. If you want to include the cabbage, add it one hour before the corned beef is finished so that it can cook through.
6. When the brisket is done, let it cool for 5 to 10 minutes, skim off the topical fat and then cut the brisket into thin slices against the grain.
7. Serve with the vegetables.

ChefSecret:  I use Guinness Stout because it’s dark and chewy and it gives the meal some natural caramelized back notes. If you need a gluten-free option, a dry hard apple cider is a perfect substitute.

Quip of the Day:  “What do you call two ears of corn having a fight?  Corn Beef!”
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Do you have a question or comment?  Send your thoughts to\].  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 and/or American Red Cross.

#Entrees #CornedBeefAndCabbage #Brisket #Potatoes #Cabbage #Carrots #StPatricksDay #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Tomorrow is Valentine’s Day! If you’re like me, you don’t like to go out to restaurants on “amateur” days when many restaurants are over-booked, understaffed. If you want to make your sweetie a special homemade dessert here is one recipe you ought to put in your Survival Guide. My crêpes will make you the star of Valentine’s dinner and it so easy. If you can scramble an egg, you can make a sophisticated French dessert.
 
This is one of the most romantic desserts you can easily make at home. Don’t be intimidated by the thought of making crêpes at home. My crêpe recipe yields perfectly delicate, tender results that are failure proof every time.
 
Crêpes are very thin pancakes that can be served with a wide variety of sweet and savory fillings and toppings. This dessert or breakfast staple dates back to at least 13th-century France.
 
Making homemade crêpes is easier than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics first. Crêpes are easy to make with just the basic ingredients you already have on hand.
 
Basic French crêpes start with a cup of all-purpose flour for the basic matrix; eggs act as a binder to hold all the batter ingredient together; milk adds moisture and keeps the crêpes light and tender; water helps thin the batter to keep the crêpes thin; just a pinch of salt enhances the overall flavor; and butter lends richness and moisture to the crêpes.
 
You can fill and top your crêpes with whatever you like! Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, chocolate sauce, Grand Marnier and granulated sugar and chocolate-hazelnut spread (such as Nutella) or peanut butter. They make perfect blintzes and you can also make savory crepes with a variety cheeses, meats, and veggies.
 
Prep time:  10 minutes
Batter rest time: 20 minutes
Cook time:  3-5 minutes
 
Ingredients
1 cup all-purpose flour
2 large eggs
1/2 cup whole milk
1/2 cup water
1/4 teaspoon pure vanilla extract( for sweet crêpes)
1/8 teaspoon salt
2 tablespoons butter, melted
 
Directions

1. Whisk the flour and eggs together in a large mixing bowl; gradually adding in milk and water; stir to combine.
2. Add the vanilla if making sweet crêpes; leave it out if making savory crepes.
3. Add salt and melted butter; beat until smooth.
4. Let the batter sit for 20 minutes to release any bubbles.
5. Heat a lightly oiled sauté pan over medium-high heat. If you have a crêpe pan so much the better, but it isn’t necessary.
6. Pour the batter into the pan, using approximately 1/4 cup for each crêpe.
7. Tilt the pan with a circular motion so that the batter coats the surface evenly.
8. Pour out any liquid not sticking back into the unused batter.
9. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
10. Run a rubber spatula around the edge of the pan to loosen the crêpe.
11. Flip and continue to cook until the other side has turned light brown, about 1 minute more.
12. Top, fill and roll or fold with your choice of filling.
13. Serve hot.

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ChefSecret: Stack the crepes with wax paper in between each layer. Place them in an airtight container or zip-top bag, then store in the refrigerator for up to two days. You can freeze the crêpes for up to a month.

Quip of the Day:  I checked in to one of the haunted bed and breakfast places in France last summer. I had to leave because the place was giving me the crêpes.
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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 and/or American Red Cross.
 
#Desserts #Crepes #SweetCrepes #SavoryCrepes #DarkChocolate #ValentinesDayDesserts #HappyValentinesDay #Covid19 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                         ©Perspectives/The Consulting Group, LLC, 2023

Chinese New Year—often referred to as Lunar New Year--is a time to celebrate long-honored food traditions and delicious celebrations where the foods are symbols of luck and prosperity. Longevity Noodles celebrate long life and usually are one of the most delicious elements of the holiday meal.
 
My recipe for Longevity Noodles includes all the essentials that make for a well-balanced stir-fry, along with a few culinary tricks I learned along the way at China Rose. See all my secrets in the ChefSecret section of this blog.  
 
The entire dish is hot and flavorful with great contrasting textures. Add shiitakes, green onions tops and plenty of crisp Napa cabbage to the wok. Be careful not to overcook the vegetables, just let them sizzle for a moment in the wok. You’ll notice the red pepper flakes and ginger bloom in the oil bringing a wonderful fresh flavor to the dish.
 
It is rumored the longer the noodle the great the longevity for you and your family.
 
Prep time:  30 minutes
Cook time:  15 minutes
Yield:  4-6 servings
 
Ingredients 
12 ounces boneless, skinless chicken thighs, cut into 1/2- inch thick, bite-size pieces (thighs are perfect for high heat wok dishes)
1 tablespoon freshly grated ginger
2 tablespoons, plus 2 teaspoons Shaohsing rice cooking wine (or dry sherry), divided
1 teaspoon cornstarch
1 tablespoon, plus 1 teaspoon low sodium soy sauce, divided
1 teaspoon, divided (plus a pinch for the noodle water)
1/4 teaspoon ground white pepper
1 10-ounce package dried lo mein noodles
2 teaspoons toasted sesame oil
2 tablespoons peanut oil, divided
1/4 teaspoon dry crushed red pepper
3 cups thinly sliced Napa cabbage
2 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
1/2 cup green onion tops, plus more for garnish (cut 1-inch long)
Chinese chili oil, for serving
 
Directions

1. Place the chicken in a shallow bowl with the ginger, 2 teaspoons Shaohsing or sherry, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and white pepper. Mix to combine to begin the velveting process.
2. In a separate small bowl, combine the remaining rice wine or sherry and the 1 tablespoon of soy sauce. Set aside.
3. Bring a medium saucepan of water to boil over high heat. Add a pinch of salt and the lo mein noodles; cook to al dente, stirring periodically to prevent sticking, about 3 minutes.
4. Drain the noodles in a colander and rinse with cold water until cool to stop them from cooking, then shake well to remove the excess water.
5. Return the noodles to the saucepan, add the sesame oil, and toss to coat. Set aside.
6. Heat a wok over high heat until hot.
7. Swirl in 1 tablespoon peanut oil, the red pepper and stir-fry for 10 seconds.
8. Add the chicken in a single layer. Let cook, undisturbed, for 1 minute, or until the chicken begins to sear.
9. Stir the chicken and red pepper together, continually tossing in the wok until just cooked, 1 to 2 minutes. Transfer the chicken to a large bowl.
10. Add the cabbage and mushrooms to the wok and stir-fry until just wilted and lightly toasted but not fully cooked, 2 to 3 minutes.
11. Transfer the veggies to the bowl with the chicken.
12. Swirl in the wok the remaining 1 tablespoon peanut oil and add the noodles. Stir-fry for 30 seconds, tossing and moving constantly to heat throughout.
13. Swirl the soy sauce and wine mixture and add it to the wok.
14. Add back the chicken and vegetables, green onions, and remaining 3/4 teaspoon salt and stir-fry for 1 to 2 minutes, or until the chicken and vegetables are heated all the way through.
15. Garnish with additional green onions and serve hot with your favorite chili oil.

ChefSecret: Toss the noodles in a wok separately, add in just a small amount of peanut oil keeping them light and springy (so they won’t stick together). Marinate the chicken in sherry, soy sauce, fresh ginger and just a bit of cornstarch. This keeps it moist when cooked in a hot sizzling hot wok with oil and red pepper flakes. This process of coating the meat in cornstarch is called velveting giving it that lovely smooth texture—the sign of a professional Asian chef.

Quip of the Day: Confucius Says: “Food can never be too clean and meat can never be sliced too thin.” （食不厭精，膾不厭細）
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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 and/or American Red Cross.

#Entrees #LongevityNoodles #LoMein #LunarNewYear #ChineseNewYear #YearOfTheRabbit #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                           ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? When I lived in Dallas, I discovered Black Eyed Peas were a potluck dish to help ring in the New Year. 
 
On New Year’s Eve, many African-Americans make a point to cook black-eyed peas to usher in the new year, and as author John Egerton wrote in his book Southern Food, it is believed they have a “mystical and mythical power to bring good luck.”
 
Actually the black-eyed pea isn’t a pea at all—it’s a bean that is in the cowpea family. Black-eyed peas were brought to the Americas on slave ships from West Africa to feed the enslaved people who made the long and tortuous journey across the Middle Passage. In Africa, black-eyed peas would have been either boiled and eaten with rice, or fried and eaten with rice and fried plantains. Once in America, black-eyed peas were able to be planted by enslaved people in their gardens because they were viewed as a food for poor people and were also used to feed animals. They were often used in soups, stews and fritters.
 
After the Civil War, eating black-eyed peas became more common throughout the South and was not limited to being food for the Africans or the poor. The Union Army raided the Confederate Army’s food supplies during the Civil War and took everything that they considered edible, with the exception of black-eyed peas. At this point, the Confederate Army had to eat whatever they could find and ate the beans out of necessity. 
 
No one knows for sure where the tradition of eating black-eyed peas for good luck and prosperity in the New Year came from; there are a couple of theories. One theory is that the enslaved ate black-eyed peas when the Emancipation Proclamation became effective on January 1, 1863. Another theory is based on the Southern phrase, “eat poor on New Year’s and eat fat the rest of the year”—grounded in the historically held belief that black-eyed peas were for poor people.
 
The most common way to eat black-eyed peas is in the Hoppin’ John dish. The earliest recipe can be found in an 1847 cookbook, A Carolina Housewife, written by Sarah Rutledge. Most recipes for Hoppin’ John call for cooking the black-eyed peas with rice, pork (usually fatback or bacon) and seasonings. Some variations include chopped onions and hot sauce.
 
My Instant Pot Black Eyed Peas are just as delicious as the good old-fashioned recipes that are still served for New Year's Day feasts.
 
Prep time:  10 minutes
Cook time:  40 minutes
Release time:  15 minutes
Yield:  8 servings
 
Ingredients 
1 tablespoon olive oil
1 cup chopped yellow onion
3 bay leaves
8 tablespoons minced garlic
1 pound dry black-eyed peas, rinsed
1 pound smoked ham hock (see ChefSecret)
4 slices thick cut smoky bacon, rough chopped
5 cups water
2 teaspoons low sodium Better Than Bouillon chicken base
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin

Directions

1. Turn the Instant Pot to the Sauté setting. When hot, add the oil and the onion. Cook, stirring occasionally, until the onion starts to turn translucent.
2. Add the bay leaves and the garlic. Cook, stirring constantly, for 20 seconds.
3. Add the remaining ingredients to the pot. Cancel the sauté setting.
4. Close the lid and set the steam release knob to the Sealing position.
5. Press the Pressure Cook/Manual button, and then the +/- button to select 16 minutes. High Pressure.
6. When the cook cycle has finished, turn off the pot and let it sit undisturbed for a 15 minute natural release. Then turn the steam release knob to the Venting position to release the remaining pressure.
7. When the pin in the lid drops back down, open the lid.
8. Remove the bay leaves and discard. Then remove the ham hocks and get the meat off of the bones. Add the meat back into the pot.
9. Taste and add a little salt, if needed.
10. Serve with freshly baked cornbread. You can also serve over rice as an option.

​ChefSecret:  Ask your favorite meat cutter to saw the smoked ham hock into several pieces to make it easier to separate the meat from the bones after cooking. This can be a "dump and cook" recipe if you don't want to bother to do the sautéing steps.

Quip of the Day: “You don’t realize how old you’ve gotten in the last two years until you sit on the floor and then try to get back up.”
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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.
-------------------------------------------
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.
 
#InstantPot #BlackEyedPeas #TexasStyle #Entrees #HamHocks #BetterThanBouillon #Holidays2022 #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
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                                                                           ©Perspectives/The Consulting Group, LLC, 2022