How you doin’? You may have seen a version of a Monte Cristo on the menu of a local French café, but never thought to make it at home.  You’ll be pleasantly surprised at how easy this popular brunch order is to make at home, and how much better it tastes, too.  It’s as easy to make as French toast.  While Monte Cristo sandwiches are ideal for breakfast, brunch and lunch, it’s also great at dinner time, too.

Most food historians believe the Monte Cristo originated in France as a simplified version of the Croque-Monsieur or Croque Madame sandwiches.  It became popularized by California Googie-designed cafes in the 1950s and 60s, where it first appeared on a menu as The Monte.  As a former Disney cast member, I remember it became a staple at Disneyland California in New Orleans Square and the employee cafeteria.
 
Prep time:  25 minutes
Cooking time:  20 minutes
Yield:  4 servings
 
Ingredients
4 large eggs
1/4 cup half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices sturdy white or sourdough bread
1/4 cup Dijon mustard
1/4 cup mayonnaise
8 ounces Gruyère cheese, grated
1-pound sliced honey ham
4 tablespoons unsalted butter, divided
Powdered sugar and ham, for serving (optional)
 
Directions

1. Whisk the eggs, half-and-half, salt, and pepper together in a baking dish or large, wide bowl until combined; set aside.
2. To build the sandwiches spread the mustard in a thin, even layer on 4 of the bread slices.  Repeat with the mayonnaise and remaining 4 bread slices. Sprinkle half of the cheese on the mustard slices.  Place the ham on top of the cheese, then sprinkle the remaining cheese over the ham.  Close the sandwiches with the remaining bread mayo-side down.
3. Working two at a time, dip each sandwich in the egg mixture—soaking each side for about 1 minute.
4. Heat 2 tablespoons of the butter in a large cast-iron or nonstick skillet over medium heat until melted. Add the 2 dipped sandwiches and cook until golden-brown on the bottom, 3 to 4 minutes. With a wide, flat spatula flip the sandwiches and continue cooking until the cheese is melted and the ham is warm, about 3 to 4 minutes more. Transfer to a wire rack or keep warm in a low oven.  Repeat dipping and cooking the remaining 2 sandwiches.
5. Slice each sandwich in half and dust with powdered sugar just before serving (with jam if desired).

Quip of the Day: “What do you call an alligator in a vest? An investigator!” 😊
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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.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Sandwiches #MonteCristo #Lunch #Dinner #Brunch #Ham #Gruyere #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Cool refreshing cocktails are perfect as we go into the Labor Day weekend.  There is nothing better than “cool” cocktails made with the essence of summer fruit. In my restaurant bars, we would make our own special vodka… peach, watermelon and strawberry vodkas (check our Blog Recipe #78 on our website).
 
Well, now the makers of Grey Goose Vodka have come out with a line of vodkas infused with fruit and herbs. These make amazingly exotic and refreshing end-of-summer cocktails.  These flavored vodkas include Watermelon-Basil, Strawberry-Lemongrass and White Peach-Rosemary. You can make vodka cocktails without the bother and mess of trying to make your own infused vodkas. Another great benefit is they are consistent in flavor and don’t depend on the ripeness (or lack thereof) and flavors of seasonal fruits.
 
To my taste, refreshing watermelon is one of the best cocktail mixers you can try, so please give this easy-to-make, low-calorie cocktail (only 73 calories)—Watermelon-Vodka-Basil & Soda a try. It’s perfect as an aperitif, for brunch or just any warm weather season.
  
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces Grey Goose Essences Watermelon & Basil
4-1/2 ounces soda water
Garnish with fresh basil, a small wedge of fresh watermelon and a lime twist
 
Directions

1. Fill a chilled wine glass with cubed ice and add the flavored vodka.
2. Top with the soda water.
3. Garnish with fresh basil, watermelon and a lime twist.

ChefSecret:  If you’re out in the backyard or near the pool use plastic cocktail glassware!

Quip of the Day:  The best new word of 2021 “Airgasm—the intense pleasure of leaving a public space and removing your mask.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

                                             ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? More and more nutritionists are suggesting that we eat at least one non-meat meal per week. That may sound scary to some of my carnivorous friends, but vegetarian recipes don’t have to be tasteless or boring.
 
This recipe for easy-to-make Meatless Sloppy Joes brought me right back to my high school days when I looked forward to Sloppy Joe Wednesdays. We used to call it Mystery Meat Sloppy Joes owing to the fact that they were probably made with textured soy protein. In my recipe I still have all the protein you need in the form of lentils and black beans; I don’t suggest using a canned sauce or spice package. I’ve tried to make this recipe a little more health forward than the “good old days.”
 
My recipe is as delicious as it is healthy, even though it’s vegetarian-friendly and the wonderful, tomatoey Sloppy Joe sauce is made from scratch. This Meatless Sloppy Joes recipe offers all the flavors from the recipe that Mrs. Kurtz (cafeteria manager) used to make, minus the meat and preservatives.
 
It shouldn’t be a huge surprise to anyone who uses ingredients like bell pepper, lentils and black beans in place of beef or turkey that these replacements cuts down on fat. And, while you might think the amount of protein would suffer, each serving of these Sloppy Joes provides a whopping 17 grams! Additionally, by using lentils and black beans, these Sloppy Joes will give you a healthy dose of fiber, as well!
 
Even though this is a “from scratch” recipe my super simple stove-top version will be ready to enjoy in about 30 minutes. If you’re not used to cooking without meat, this recipe is a delicious way to try your hand at a meatless meal! Add a little bit of a healthful side by making a batch of air fried French fries or grilled corn on the cob.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  Makes 6 servings
 
Ingredients
For the Sloppy Joe filling
2 tablespoons extra virgin olive oil
3 teaspoons garlic minced
1 cup chopped yellow onion
1 cup chopped bell pepper, red, green or orange
2 cups red lentils cooked (1 cup dried)—follow the directions on package
15 ounce canned black beans drained and rinsed
2 tablespoons chili powder
1 cup chopped green onions finely chopped, tops and bottoms
6 whole wheat hamburger buns, toasted
 
For the Sloppy Joe sauce
15 ounce canned tomato sauce
3/4 cup chili sauce
3 tablespoons maple syrup
2 tablespoons low sodium soy sauce
2 teaspoons smoked sweet paprika
 
Directions
To make the Sloppy Joe filling

1. Heat the olive oil over medium heat in a large pot.
2. Add the garlic, onion and bell pepper. Sauté until softened for about 5 minutes.
3. Add the cooked lentils, black beans and chili powder and sauté for about 1 to 2 minutes.

To make the Sloppy Joe sauce

1. In a separate bowl, combine the Sloppy Joe Sauce ingredients.
2. Add the sauce to the pot and mix well.
3. Reduce the heat to medium-low and simmer, stirring often, for about 15 minutes or until the mixture has thickened.
4. Mix in green onions.
5. Spoon evenly onto toasted buns and serve hot with plenty of napkins or paper towels.

ChefSecret:  Some people have a minor sensitivity to lentils and black beans which might cause some gastrointestinal distress. Eater beware!

Quip of the Day: “The husband asked his wife, why do you keep buying all these house plants? All you do is kill them.  She replied, just to remind you what I’m capable of doing.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Sandwich #SloppyJoes #Vegetarian #MeatlessSloppyJoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

ow you doin’?  Can you believe it? We’re almost at the end of August? Peaches are coming close to the end of their peak, sweet season. A frozen cocktail is a great place for older peaches that may have gotten a little too ripe, past their prime and somewhat squishy.

Try using Blanco tequila and Suze (a French apéritif) both of which have an earthy flavor profile that makes them an excellent foil for the peaches. Try pre-batching and chilling the cocktail mixture the night before you serve it to give you a cold base to start with, requiring less ice in the blender and less dilution in the drink. Or better yet start with peaches that have been frozen and forget the ice.
 
Ingredients 
6 ounces Blanco tequila
2 ripe peaches, pitted, frozen and cubed
1/2 cup fresh-frozen pineapple chunks
2 ounces fresh pineapple juice
1-1/2 ounces Suze
8 mint leaves
1 cup ice (optional if starting with frozen fruit)
Garnish with mint leaves and extra pineapple chunks
  
Directions

1. Combine the tequila, peaches, pineapple chunks, pineapple juice, Suze and mint in a blender jar and add 1 cup of ice.
2. Blend at high speed until well mixed and thick, about 45 seconds.
3. Divide between 4 coupe glasses and garnish with a pineapple chunk and mint leaves.

 
ChefSecret:  Plan ahead by freezing the fruit —peaches and pineapple—a day ahead before making the cocktail. For added sweetness, rim the glass with sugar by dipping it in fruit juice and then sugar.
 
Quip of the Day: “You know you’re getting up in years when you’re going to bed at the same time you used to get ready to go out.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #FrozenPeaches #Peaches #Tequila #Suze #SummerCocktail #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I received two emails today asking if I would write a couple of recipes for them since we cut down to just three per week and have so much extra time on my hands. I love you guys. I did a cooking show for about 10 years on ABC called Stump the Chef. So, if I survived that I can help you with a couple of extra recipes. Look for them in your mailbox.
 
A modified version of this recipe came up on my Gelson’s ad blog this morning. The subject was very dear to my heart because it came from the Happiest Place on Earth—Disneyland. I worked for the Disney Company in several areas, from rides and attractions design to food and restaurant development. Lots of great memories. Allow me to share one with you.
 
This month is the 57th anniversary of Disneyland’s Enchanted Tiki Room. When it first opened in Disneyland, in 1963, its claim to fame was the first-ever audio-animatronics—featuring talking birds. If you’ve been lucky enough to enjoy the show you will remember that a quartet of chatty macaws hosted a Hawaiian-themed floor show, performed by a few hundred warbling birds, flowers, and tikis. It sounds old hat now, but at the time, it was so awe-inspiring that even the show’s barker, Juan the Toucan, drew giant crowds of people, who jammed the entry to the show, mesmerized by a talking bird hawking the show’s many delights (thunderstorms!) and cajoling passersby to come inside. 
 
Enough bird stories! The Enchanted Tiki Room was sponsored by Dole, the geniuses behind the snack bar’s signature frozen treat—the one and only Dole Whip. The drink is a delectable whirl of frozen pineapple chunks, coconut milk, banana and some sugar. There’s also some lemon and lime juice in there to keep the thing from getting too sweet. The result is a thick, sorbet-like drink that’s sweet-tart and very pineapple-y. It tastes amazing with a couple jiggers of rum added… this addition was never offered in the show.
 
So, my dear friends, in honor of the 57th anniversary of The Enchanted Tiki Room, lifting of Covid restrictions, and being that its Happy Hour Friday let’s celebrate!

Freeze time: 2 hours
Prep time: 10 minutes
Yield:  2 servings
 
Ingredients
16 ounces frozen pineapple chunks, from fresh, not canned
1/2 cup canned coconut milk
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 frozen banana
2 tablespoons ice water
3 ounces gold rum (not part of the original Disney/Dole recipe)
Fresh pineapple, sliced and quartered, for garnish
 
Directions

1. Allow a couple of hours to freeze the fruit.
2. In a chilled blender jar, combine the frozen pineapple, coconut milk, sugar, salt, lemon juice, lime juice, banana and water and blend until completely smooth.
3. Add the golden rum, if desired, and blend until fully combined to make a Boozy Pineapple Whip.
4. Divide among 2 glasses and garnish with fresh pineapple garnish and a couple of straws.
5. Enjoy immediately, but slowly—watch out for Brain Freeze.

ChefSecret:  Make it a little fancy and fill a pastry bag with the drink mixture and pipe into the two glasses. Garnish with a tropical orchid if you have one. At one time, you could get the adult version of the Dole Whip at the very exclusive Club 33 above Pirates of the Caribbean.

Quip of the Day: “Please drink responsibly!  To me that means don’t spill any of it.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #Rum #Pineapple #Disneyland #EnchantedTikiRoom #DoleWhip #SummerCocktail #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                            ©Perspectives/The Consulting Group, Inc., 2021