…from the Perspectives’ Kitchen![]() How you doin’? Here is a dinner entrée that, as of this writing, might still save you a little money. The prices on pork and chicken don’t seem to be going up as much as other proteins—of course, this is dependent on the cut you choose. At first glance this pork chop appears like many others of the Milanese variety you’d find—a generous cut of meat pounded, breaded and fried. However, it’s the important last step that really sets my Milanese Pork apart from all the others. After the chop has been fried, the oil is poured out of the pan and then the meat is returned to the skillet, where it is generously doused with white or red wine vinegar, continued cooking soaks up all the liquid. It gives the dish an outstanding note of acidity that cuts through the fat. Prep time: 10 minutes Cook time: 10 minutes Yield: 2 servings Ingredients 2 ounces all-purpose flour 3 large eggs, whisked 2 ounces panko Japanese-style cut breadcrumbs 2 pork chops 2 ounces canola oil for sauteing 1 tablespoon unsalted butter 1 ounce white or red vinegar 1/4 teaspoon kosher salt Directions Prepare a dredging station
To prepare and cook the pork chops
ChefSecret: I like to add a little sweet paprika, garlic powder and white pepper in the flour dredge for a more robust flavor. Covid-19 Quip of the Day: “Nella botte piccola, c’è il vino buono. In small barrels, there is good wine” deriving from the tendency of winemakers to keep the part of the wine considered best in smaller barrels. This should enhance its aromas and flavors. It is used to emphasize that apparently insignificant objects, or people of short stature, may have valuable qualities that are revealed with more careful observation or knowledge.” ------------------------------------------- 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, 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 #Pork #MilanesePorkChops #Panko #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ Kitchen![]() How you doin’? Char Siu Bao Dim Sum Pork Buns were best-selling dim sum food at my China Rose restaurant. Little wonder why… just look at these beautiful little buns. I make these with Chinese barbecued pork filling with lots of seasoning and spices—it is utterly delicious and the perfect bite. Baos are made with a simple steamed yeasted dough that creates a soft and pillowy texture. If you’ve never tasted one, it’s a bit like eating a cloud. Remember to temper the buns in the steamer basket for five minutes after they’ve steamed, which keeps them from cooling too quickly and deflating. Ed’s Comment: This is a complex recipe—it is fairly easy but daunting just the same. You would be forgiven to just read it and see how much effort goes into the restaurant dim sum that looks so easy when the cart comes to your table. If you’ve got some time on a rainy day, give it a try. Prep time: 10 minutes Marinade time: 8 hours or overnight Cook time: 50 minutes Yield: 16 buns (with leftover pork for a great stir fried rice) Ingredients For the char siu (Chinese BBQ Pork) 3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it) 1/4 cup granulated sugar 2 teaspoons kosher salt 1/2 teaspoon Chinese five spice powder 1/4 teaspoon ground white pepper 1/2 teaspoon toasted sesame oil 1 tablespoon Shaoxing rice wine 1 tablespoon low-sodium soy sauce 1 tablespoon hoisin sauce 2 teaspoons molasses 1/8 teaspoon red food coloring (optional) 4 tablespoons finely minced garlic Water for the roasting pan 2 tablespoons honey 1 tablespoon hot water Directions
Ingredients For the char siu filling 1/3 cup water 1 tablespoon granulated sugar 2 teaspoons low-sodium soy sauce 1 teaspoon rice wine 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 teaspoon toasted sesame oil 1 tablespoon cornstarch dissolved in 1 tablespoon water 8 ounces diced char siu (use the recipe above) Directions
Steamed Buns (Baos) Ingredients For the bao dough 3/4 cup warm water (about 110⁰ F) 1 teaspoon instant yeast 1 tablespoon granulated sugar 2 cups all-purpose flour, plus more as needed 2 tablespoons cornstarch 1/4 teaspoon kosher salt 1/8 teaspoon baking soda 1 tablespoon vegetable oil Non-stick cooking spray as needed Chili oil, for serving You will need a steamer (bamboo steamer or steamer insert for your double boiler (with at least 2 steam trays) and 2 parchment liners. Directions To make the dough
ChefSecret: If not using all 16 buns, store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Quip of the Day: “Life should be more like dim sum. We should all learn to get Oolong.” ------------------------------------------- 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. #Snacks #Appetizers #DimSum #CharSiuBao #ChinaRose #ChineseFood #PorkBuns #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 …from the California Kitchen ![]() How you doin’? With grocery prices still on the rise we all look for tastes and textures that extend the flavor and expense of proteins. Here is a pork chop dish that uses thin, bone-in chops with a wonderful apple-inspired sauce. To prevent from overcooking we suggest that you use a kitchen thermometer. A good thermometer along with aromatic spices (black peppercorns, cloves, roasted garlic powder, allspice berries and fresh sage) makes for perfect pork chops every time. Allow the pork chops to marinate in the spices while browning the apple slices in butter until they are lightly caramelized. The sauce is made with hard apple cider, Cognac, more butter, flour, chicken broth and Dijon mustard for that traditional country French flavor. Everyone will love the contrast of the tender meat and the delicate crunch of the caramelized apple slices—a homey and hearty entrée. Serve with creamy mashed potatoes, roasted Brussels sprouts with smoky bacon pieces and a glass of your favorite dry white. Ingredients For the pork rub: 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon roasted garlic powder (I prefer Penzey’s) Teaspoon ground sage 1/4 teaspoon kosher salt For the pork chops: 6 4-oz boneless pork chops, about 1/2-inch thick (or bone-in) 6-1/2 tablespoons unsalted butter, divided 1 large green apple, peeled, cored and sliced into 12 wedges 1/2 cup, plus 1-1/2 tablespoons all-purpose flour, divided 1/2 cup hard apple cider 1 teaspoon Cognac or brandy 1-1/2 cups chicken broth 2-1/2 teaspoons Dijon mustard 1 tablespoon crème fraiche (or 1 tablespoon sour cream) Kosher salt, to taste 2 tablespoons chopped flat parsley, for garnish Directions To make the salt rub
ChefSecret: Always try to use the freshest dried herbs and spices. You should change out all the spices at least once every 18 months. Buy the smallest spice container you think will use in a year not to be wasteful. Quip of the Day: “I just ordered a new life alert bracelet… just in case I get a life I’ll be notified immediately.” ------------------------------------------- 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 #Dinner #FrenchPorkChops #Pork #Apples #HardCider #Cognac #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 Joan’s Healthy Recipes ![]() How you doin’? Ukraine has been in the news lately, and I thought Ukraine might be of interest to our readers because of its importance to agriculture and food in general. Ukraine is the second-largest country in Eastern Europe, after Russia, which it borders to the east and northeast. Ukraine also shares borders with Belarus to the north; Poland, Slovakia, and Hungary to the west; Romania and Moldova to the south; and has a coastline along the Sea of Azov and the Black Sea. Ukraine is often referred to as the “breadbasket of Europe” because of how much the Ukrainian people value wheat and grain, a staple in Ukrainian cuisine due to their historical relationship with it. Most original Ukrainian dishes are popular in Russia and other Eastern European countries (with some changes in ingredients from country-to-county). Many of these Ukrainian foods are even enjoyed in English-speaking countries, as well. Traditional Ukrainian dishes are derived from ancient peasant meals that made use of plentiful grain resources such as rye, as well as essential vegetables such as potatoes, cabbages, mushrooms, and beetroot. The cuisine is also heavily influenced by the rich dark fertile soil in which many ingredients are grown. Because of the changes to borders, many of these dishes incorporate both Slavic and Eastern European influences as a result of years of foreign occupation, enslavement and jurisdiction. Ukrainian Holubtsi, or stuffed cabbage leaves, are the perfect warm comfort food for a chilly day. Traditional stuffed cabbage mixes pork and beef with barberries, giving the dish a complex sour note. If barberries are hard to find, you can substitute cranberries, currants or raisins soaked in lemon juice. Prep time: 30 minutes Cook time: 1 hour 20 minutes Yield: 4 servings Calories: 321 kcal Ingredients 12 to 14 large savoy cabbage leaves (from 1 large Savoy cabbage; use the inner smaller leaves for coleslaw) 2 tablespoons olive oil 1 cup finely diced yellow onion, divided 3/4 cup peeled and finely grated carrot 1 tablespoon tomato paste 1 teaspoon granulated sugar 1 can chopped tomatoes (14-1/2-ounce can, undrained) 1-2/3 cups water 2 bay leaves 1-1/4 teaspoons kosher salt, plus more to taste 8 ounces ground beef 8 ounces ground pork 1/4 cup barberries (optional) 1/4 cup parboiled white long-grain rice (cooked for only about 5 minutes) 1/4 cup chopped fresh dill Sour cream, for topping Sliced grilled sourdough bread, for serving Directions
ChefSecret: European barberries have a tart flavor, like cranberries, while barberries from North America are sweeter. Barberries contain several beneficial compounds, most notably berberine, which acts as an antioxidant and may help to manage conditions like diabetes, fight dental infections, and treat acne. Barberries can be purchased at Whole Foods or Amazon online. Quip of the Day: “A Ukrainian proverb: A stupid Russian gives straw to his dog and bones to his horse.” ------------------------------------------- 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 #Ukraine #Holubtsi #CabbageRolls #SavoyCabbage #Beef #Pork #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 … from the California Kitchen![]() How you doin’? There is a Mexican restaurant in West Los Angeles called Don Antonio; we go there fairly regularly. You can count on the ever-predictable Joan to always order Chili Verde. I must admit it is one of the best in Southern California. My Pork Chili Verde is a great hack on this restaurant’s entrée. It’s great served with grilled corn tortillas, a little red Mexican rice and refried beans. Usually made with pork shoulder Pork Chili Verde is a stew that originated in Northern Mexico. It's known by a number of names including puerco con chile verde, chile verde con cerdo, cerdo en salsa verde, and carne de puerco en salsa verde. Pork was brought to the new world by the Spanish conquistadors. By late in the 1840s the average Mexican ate chicken, beef and pork and needed a quick, delicious and easy way to prepare the meats. They would sauté some meat in an iron skillet over an open fire, add the Chile Verde sauce, simmer and serve until tender. There are a number of variations on the basic recipe and purists will usually argue that their version is “authentic.” In fact, like many ethnic dishes, chili verde is prepared in a variety of ways in its native country, so it is safe to say that whichever version a person likes the best is probably authentic enough. My Pork Chili Verde is a very authentic, great hack on the restaurant entrée, and is even better when garnished with Pickled Red Onions (see recipe below). Prep time: 20 minutes Cook time: 2 hours Yield: 4 to 6 servings Ingredients 2 tablespoons vegetable oil 2 pounds boneless pork shoulder, cut into 2-inch pieces 1 cup diced yellow onion 2 teaspoons kosher salt, divided 2 teaspoons dried oregano 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 10 fresh tomatillos 3 green jalapeño chile peppers, seeded 1 poblano chile pepper, seeded 3 tablespoons garlic 1/2 cup packed cilantro leaves 2-1/2 cups chicken stock, or more as needed 1 bay leaf 1-1/2 pounds Yukon Gold potatoes, quartered 1/2 teaspoon freshly ground black pepper 1/4 cup sour cream pickled red onions, garnish (optional) 1 tablespoon chopped fresh cilantro, for garnish Directions
Pickled Red Onions Ingredients 2 medium-size red onions, peeled 1/2 teaspoon kosher salt 1/2 teaspoon granulated sugar 1-1/2 cups red wine vinegar Directions
ChefSecret: Green Pork Chili can easily be made in an Instant Pot. For tender pork pieces, follow the directions above up to the cook; then load and lock all the ingredients in the Instant Pot and cook on HIGH PRESSURE for 45 MINUTES. NATURALLY RELEASE after 10 minutes. If you are in a rush and don’t want the mess you can skip the pork sauté step. Quip of the Day: “I’m thinking of taking my wine box back to Target. It said, Once opened it will last 6 weeks. It only lasted me 4 hours.” ------------------------------------------- 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. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #Entrees #PorkChiliVerde #Pork #PorkShoulder #Tomatillo #DonAntonioRestaurant #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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