…from the Perspectives’ KitchenHow you doin’? All the way back in the late 1940s a couple of entrepreneurs started making a unique grilled and sealed sandwich called a Toas-Tite. The Toas-Tite sandwich press was originally designed for campfire cooking and was ubiquitous in the 1950s. It was (and still is) quite simple. Just lay a sandwich (with cheese in the middle and buttered bread on the outside) on one side of the circular metal mold, clamp down with the other side, using a sharp knife, trim the off the crust and heat for a minute or two on each side over a campfire or on a gas stove top. As a kid my brother and I loved them as it gave us the freedom to make hot sandwiches to our own taste without messing up our mother’s kitchen. There wasn’t anything we couldn’t make—salami and cheese, ham and cheese, bacon and cheese and then we got into making Toas-Tites with eggs and then even cherry and apple hand pies with a tablespoon of sweetened cream cheese. Joan and I created a sandwich program for am/pm convenience stores for ARCO gas stations and produced Mighty-Melts—a square-shaped spinoff of Toas-Tites. We even got a waffle iron company to run the production molds of these “machines.” By the way, in Sidney, Australia they called Jaffles. When we were disposing of some of our seldom used equipment in the test kitchen, we reluctantly sold several of the originals Toast-Tite irons and even two of the long-handled campfire versions. We even sold off the original proto-type Mighty-Melt press. I bring this up because my brother recently sent me a replica of the 1949 original that he found on Amazon. I was thrilled and a made a bunch of Toas-Tites over the BBQ grill over the weekend. Our guests loved them, and they were still as great as I remembered. So why are these coming back on the market 80 years later? It seemed that two sisters, Sue and Jan, had one crazy idea. Growing up in the Northwest Chicago suburbs during the sixties, their Mom’s Toas-Tite grilled cheese pudgy pie, along with hot tomato soup, was as much a part of the winter experience as skating on the pond in their backyard. Fast forward 30 years at a road side table, during an outing to the Covered Bridge Festival, Sue finds a Toas-Tite Pie Iron, just like the one she remembered. It was an instant flashback with smiles and OMGs followed by “I have to have it.” But one just wouldn’t do. Jan wanted one for herself, and what about getting one for each of the kids? Upon searching the internet, Jan saw that they are not the only ones wondering what happened to the Toas-Tite? Why isn’t anyone making these anymore? Now the crazy part… Sue and Jan, along with their spouses, dipped into their retirement funds and spent most of 2010 and 2011 going through all the necessary steps to bring the Toas-Tites pie irons back to the market. September 2011, the sisters relaunched the Toas-Tite Pie Iron at a street fair on Broadway, in New York City. So, for those who remember the original… they’re baaaack! Now you can make these great mighty melt Toas-Tites for your kids and grandkids just like you used to enjoy them when you were a kid. Prep time: 2 minutes Grill time: 2 minutes Yield: 1 Toas-Tite sandwich Ingredients 2 tablespoons unsalted butter 2 slices of bread (large size loaf) 2 slices of American cheese (I prefer Kraft singles) 2 slices of crisp bacon, cut in half Directions
ChefSecret: Like candy bars, loaves of bread have gotten smaller and may not be big enough to cover the Toas-Tite grill. Try rolling out the bread with a rolling pin or simply cut of a third piece of bread in half and fit it in—close the grill and start cooking. Quip of the Day: “I love Toas-Tites. Let’s face it, life is better between two pieces of bread.” ------------------------------------------- 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. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- 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. #Entree #Lunch #Sandwiches #ToasTite #Bacon #Cheese #Egg #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022
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… from the California Kitchen How you doin’? I happen to love all types of mixed salads—egg salad, tuna salad, chicken salad and yes, even spam salad. But not just any old kinds of mixed salads—they must have a special zing about them. Let’s take the Chicken Salad… it can be served as a sandwich, in a cup of lettuce or stuffed into a half avocado or large tomato. In fact, all of the aforementioned salads can be served in these ways. The zing comes with the selected ingredients and dressing that really sets your homemade mixed salad ahead of those store-bought deli salads. Don’t you always feel so much better when you know what’s in it and how it’s made? Once you've nailed the basics of chicken salad, there are endless ways to customize this classic dish to your liking. Let’s start with the chicken. To my taste the best chicken salad is made with boneless, skinless chicken thighs. Yes, I go for the dark meat because it yields a moist, more flavorful result and they are easier on the budget. Chicken breasts are okay as long as they’re not overcooked. Start by seasoning your chicken well with salt, pepper and a little garlic power, covering tightly with aluminum foil and baking at 300°F for 60-minutes or until an instant read thermometer reads 165⁰ F and the juices run clear. The cooked chicken will be tender, ready-to-dice with plenty of rich pan juice. When making a large batch of chicken salad, don’t over mix it. Stir the ingredients just until you get the consistency you like. Always use a good quality mayonnaise, a little sour cream, grainy mustard—don’t forget a tablespoon or two of fresh lemon juice. The citric acid will ‘brighten” the mixture. Next, you'll want to add something sweet—sugar, honey, and sweet relish are all great options for bringing perfect balance to your chicken salad dressing. Freshly chopped celery, scallions, parsley, and dried spices make for highly flavored, crisp finish. To make my sweet, curried chicken salad, just follow the directions and enjoy. Add in grapes, toasted pecans, and chopped apples, too. It is healthy and tasty with a fruity twist. It’s great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise. Prep time: 50 minutes Refrigerate time: overnight Yield: 8 servings Ingredients 8 skinless, boneless chicken thighs, cooked and diced 1 cup celery, diced 1/2 cup green onions, chopped into rounds 1/2 cup ripe mango diced 1/2 cup green apple, peeled and diced 1/4 cup golden raisins 1/8 teaspoon ground black pepper 1 teaspoon curry powder 3/4 cup mayonnaise 1/2 cup toasted caramelized pecans, rough chopped 1/3 cup seedless green grapes, halved Directions
ChefSecret: Consider serving the Sweet Curried Chicken Salad in a scooped, toasted round brioche loaf, on a warm croissant or stuffed into a split warmed pita. Quip of the Day: Have you noticed that supermarket clerks are so overworked they never have time to chat? Last week I bought a pound of bird seed, and I asked the checker how long it would take for the birds to grow after planting the seeds. It took a minute, but I did manage to get a chuckle and a bit of a smile. ------------------------------------------- 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. #Entrees #Lunch #Dinner #Salad #ChickenSalad #CurryChickenSalad #Chicken #Curry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …from the California KitchenHow you doin’? It started last year and accelerated in February and March--INFLATION! I’ve been getting sticker shock every time I check out at the supermarket cash register (or the gas station pump). I’m not sure if I’m buying this week’s groceries or making a rent payment. Quite frankly, I don’t know how large families are making ends meet. This Budget Spaghetti dish is meat-free. However, you can feel free to add roast chicken if your food budget allows. For those following a vegetarian diet then this is the perfect recipe for you, too. Growing up I was never a big fan of Brussels sprouts. I’m reminded of that Leave It To Beaver Brussels sprouts episode. When Beaver refuses to eat his Brussels sprouts, Ward and June try to find a compromise in their differing opinions on discipline, only to find that Beaver discovers they’re not so bad after all. It took me until I was past my teens before I could accept them. With this recipe I think you’ll find that even the Beaver Cleavers of the world will be very accepting of this recipe with roasted Brussel sprouts. Prep time: 20 minutes Cook time: 15 minutes Yield: 4 to 6 servings Ingredients 4 tablespoons olive oil, divided 1-1/2 cups coarse fresh breadcrumbs (roughly about 4 ounces of torn crusty bread) 1-1/4 teaspoons kosher salt, divided, plus more as needed 1/2 teaspoon freshly ground black pepper, to taste 2 tablespoons grated zest of 2 medium lemons, divided 16 ounces dry spaghetti 3 cups roasted Brussels sprouts, quartered or shaved 3 tablespoons minced garlic 1/4 teaspoon red pepper flakes 1/2 cup dry white wine 1 tablespoon freshly squeezed lemon juice, plus more as needed 1/2 cup grated Parmesan cheese, for serving Directions
ChefSecret: The breadcrumbs can be toasted, cooled completely and stored at room temperature for up to 2 days. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Quip of the Day: When I was a child, I didn't like eating Brussels sprouts. I told my mom I wasn't hungry. She said, “the children in Africa would be happy with sprouts!” I replied, “the moms in Africa would be happy with a child that's not hungry!” That was the first day I started to walk with a limp. 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. #Entrees #Lunch #Dinner #BrusselsSprouts #Spaghetti #Parmesan #LeaveItToBeaver #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 … from the California KitchenHow you doin’? Rubio’s Mexican Grill (now Coastal Grill) is the home of the Original Fish Taco. According to founder Ralph Rubio, he and some friends from San Diego State University were on spring break in San Felipe, Baja California when he first encountered fish tacos for the first time at a local stand; he inspired to open a restaurant serving them in his hometown of San Diego to work his way through college. Thanks to Ralph and his original vision, the popularity of fish tacos has spread throughout California. Rubio's standard fish tacos are made from Alaskan pollock, and are battered, fried, and served in a soft, warm corn tortilla. Ralph retained Perspectives to update and reimage the restaurants to bring them back to their original visual roots. Our work was then duplicated in most of the existing restaurants and all the new ones. Here is my tribute to the original recipe. Ralph’s original 1:1 ratio of flour to beer (and just a hint of salt and pepper) creates a fluffy batter that you'll want to use on chicken, veggies and fish, of course—just about anything you fry. Prep time: 20 minutes Inactive time: 15 minutes Fry time: 15 minutes Total time: 50 minutes Yield: 6 to 8 servings Ingredients For the beer batter 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup dark very cold Mexican beer (see ChefSecret) For the cream sauce 1/3 cup mayonnaise 2/3 cup Mexican crema (see ChefSecret) or sour cream 1 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons water Salt and freshly ground black pepper to taste For the fish tacos Oil, for frying (about 1-inch deep) 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 2 pounds skinned halibut (see Chef Secret) cut into 5-inch x 1/2-inch strips Freshly ground black pepper Soft corn street tortillas 2 cups shredded cabbage 2 cups tomatillo salsa (store-bought or homemade) for garnish Pickled jalapenos, for garnish, optional Directions To make the beer batter
Quip of the Day: A Fish Taco always tastes great with an icy cold Mexican Cerveza. Please drink responsibly and don’t spill it. ------------------------------------------- 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. #Entrees #Lunch #Dinner #FishTacos #Rubios #Pollack #Halibut #Cod #MexicanCrema #OriginalFishTaco #Baja #Cerveza #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …from the California Kitchen How you doin’? With prices on the rise we’re all having to watch our spending these days. For those who love a great basic budget pasta this is the perfect recipe. It is super quick to make by simply tossing your favorite pasta with butter, fresh-chopped parsley and Parmesan cheese. It’s the recipe to cook when you don't feel like making a trip to the grocery store. Just use whatever you have on hand! To freshen it up a bit and give it a pop of color, add some chopped vine-ripened tomatoes for an added “flavor thrill.” Cheesy, buttered pasta is one of those dishes that feels naughty, indulgent and comforting—all at the same time—but in reality, costs next to nothing. The total cost for this recipe is about 6-bucks for the whole thing or a $1.50 serving. You can splurge by adding some shrimp or chicken, roasted nuts or asparagus slices to make it prettier, more flavorful and more nutritious. Prep time: 10 minutes Cook time: 20 minutes Yield: 4 servings Ingredients 1 (6 ounce) package dry spaghetti 8 tablespoons unsalted butter 2 tablespoons minced garlic salt and freshly ground black pepper to taste 1 tablespoon chopped fresh parsley 1/4 teaspoon red pepper (optional) 1 cup grated Parmesan cheese Directions
ChefSecret: A good rule of thumb; figure 6-ounces of uncooked pasta will yield 18-ounces of cooked pasta. If you have a little cream left over in the fridge mix in an ounce or so for a creamer, saucier dish. Quip of the Day: Overhead in the doctor’s office: “Doctor, when do you think Covid-19 will be over?” “I don’t know, Mr. Smith, I’m not a journalist.” ------------------------------------------- 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. #Entrees #Lunch #Dinner #BudgetPasta #Butter #Parmesan #Parsley #Pasta #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 |
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