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

1. Heat the vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Turn pieces over and brown on the other side, 4 to 5 minutes.
2. Add onion and 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 5 minutes.
3. Add oregano, cumin, coriander and cayenne. Stir and cook until seasonings are fragrant, about 2 minutes. Reduce heat to low.
4. Remove paper husk from tomatillos and rinse. Cut into quarters.
5. Place the tomatillos in blender with the jalapeño pepper, poblano, garlic, cilantro and chicken broth. Pulse on and off until pieces start to break down.
6. Then blend until the mixture has liquefied, about 30 seconds.
7. Stir the sauce in with the meat mixture.
8. Add 1 teaspoon of the salt and bay leaf.
9. Increase the heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add the potatoes, 1/2 teaspoon salt, and black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover.
10. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
11. Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and chopped cilantro leaves.

                                                        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

1. Thinly slice the red onions.
2. Add the salt and sugar, then cover with red wine vinegar.
3. Refrigerate overnight.
4. Use as a garnish on the Green Pork Chili.

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.”
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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. 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

How you doin’? At the time of this writing the cost of protein has been skyrocketing. I saw prime ribeye steaks for $54 per pound last week. Though all protein prices are rising, pork has not (yet) increased as much as beef.

Chops are the most popular cut of pork. They come from the loin… the meat that runs from the pig's hip to its shoulder. While there are a variety of names for pork chops like loin, rib, sirloin, top loin and blade chops, it's important to remember that they all cook the same.
 
The popularity of the pig is rooted in Asia and progressed through the Near East,  and eventually to Europe, where sus scrofa domesticus (Latin for pig) really took off. We owe the Spanish for the introduction of this valuable source of protein. Old Chris Columbus gets credit for bringing the first pigs to Europe.
 
Prep time:  20 minutes
Cool time:  1 hour
Grill time:  10 minutes
Yield:  4 servings
 
Ingredients 
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Eight 1/2-inch bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper
 
Directions

1. Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right? Keep going.
2. Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade.
3. Let the chops rest on the counter for 1 hour. That's easy. 
4. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper.
5. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes.
6. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do this in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a sauté or sheet pan. See, I told you this was easy.

ChefSecret:  Be careful not to overcook the pork as it gets dry when cooked too long. It’s done when the internal temperature reaches 145⁰ F when measured with an instant read thermometer.

Quip of the Day:  “The irony of human kind is that your computer program asks you to prove you’re not a robot.”
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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 #Pork #PorkChops #Grill #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? When I think of the people I had the opportunity to work with in Hollywood, I get all nostalgic. There were the great ones—Bob Hope, Gene Kelly, Bing Crosby, George Burns, Dean Martin and Jerry Lewis. The not-so-great ones may be the subject for another time or my next book.
 
But one celebrity who stands out above all others was Frank Sinatra. He was the man’s man! I worked on his special at CBS in 1969. That was the same month we opened The Warehouse Restaurant in Marina del Rey. It was the last TV special I did. There are all kinds of stories about Mr. Sinatra, but I remember him to have a great sense of humor and a strong feeling about family.
 
Old Blue Eyes loved his mama—Natalina Della Garaventa, aka Dolly Sinatra—and used to talk about her fantastic Italian recipes. He often spoke of her “perfect” Mama Mia Marinara sauce—it was one of his culinary passions. Frank even published the recipe for his mother’s tomato sauce in a cookbook and later launched his own line of jarred sauces in the late 1980s.
 
As a side note, I invited Mr. Sinatra to my restaurant opening, but he was unable to attend. A few weeks later he did arrive with an entourage of about 20 people including his Rat Pack buddies. His group was secreted up in the second-floor loft for privacy. To my and everyone else’s amazement, before leaving he took to the stage and sang My Way. He made me a hero with our staff and guests.
 
Dolly’s old-fashioned sauce with meatballs and spaghetti is as good as it gets. It’s easy to make and you can dream that you are having a wonderful Italian meal with “Old Blue Eyes” himself.
 
Prep time:   25 minutes
Cook time:  40 minutes
Total time:   1 hour 5 minutes
 
Ingredients
For the meatballs
1/2-pound lean ground beef
1/2-pound ground pork
1 cup Italian seasoned breadcrumbs (Progresso)
1/2 cup Italian grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
4 cloves minced garlic
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
olive oil (for browning the meatballs)
 
For the sauce
1/2 cup virgin olive oil
1 medium finely diced yellow onion
4 cloves garlic minced
1-28-ounce can of San Marzano Italian-style tomatoes (imported from Italy)
1-28-ounce can of tomato purée
3 tablespoons freshly chopped Italian parsley
2 teaspoons dried thyme
kosher salt to own taste
fresh ground black pepper to own taste
 
Accompaniments
1-pound dried spaghetti
Extra chopped parsley for serving
 
Added options
Fresh basil
Red pepper flakes for serving
Grated Pecorino Romano
 
Directions
To make the meatballs

1. Preheat your oven to 250°.
2. Combine lean ground beef, ground pork, breadcrumbs, grated Parmesan cheese, parsley, four cloves minced garlic, eggs, salt and black pepper.
3. Form the meat into balls and brown in olive oil until done. Set aside.
4. Place a serving platter in the pre-heated oven.

To make the sauce

1. In a frying pan, add the olive oil, onions and the four garlic cloves. Stir often over medium heat until onions are golden.
2. Remove garlic cloves and discard.
3. Drain the Italian-style canned tomatoes, reserving 1/4 cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 10 seconds.
4. Add the cooked onions, drained tomatoes and blended tomato purée to a sauce pot; cook for about 10 minutes on medium heat.
5. Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring the sauce a few times.
6. Boil 1-pound of pasta according to the package directions for al dente cooked pasta.
7. Drain the pasta once done. Do not rinse the pasta.

To put it all together

1. Pull the heated serving platter out of the oven.
2. Pour the drained spaghetti on the heated platter, top with the cooked meatballs and then cover with the sauce.
3. Sprinkle with 2 tablespoons chopped parsley and lots of grated Pecorino Romano cheese.

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Chefs Secret: No need to add olive oil to the drained pasta… you’ll just end up with unnecessarily oily pasta.
 
Quip of the Day: “You know the only people who are always sure about the proper way to raise children? Those who’ve never had any.”
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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 #Italian #Sinatra #Spaghetti-Meatballs #OldBlueEyes #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

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’? Do you know where the best French-style baguettes are baked? If you guessed Paris, you’re wrong. The most superb bread bakes are in Ho Chi Minh City, or Saigon as it used to be known. HCMC is the largest city in Vietnam situated in the southeastern region where the city surrounds the Saigon River. This was once the seat of government for the French Colonials. 
 
Vietnam was ceded to France by the 1862 Treaty of Saigon. The city itself was planned by the French to transform into a large town for colonization. During the late 19th and early 20th centuries, construction of various French-style buildings began, including a botanical garden, the Norodom Palace, Hotel Continental, Notre-Dame Cathedral, and Bến Thành Market, among many others. Saigon became known as "Pearl of the Orient" (Hòn ngọc Viễn Đông), or "Paris of the Extreme Orient." I can tell you after traveling there many times it still has that charm—both the land mass and the people.
 
On 27 April 1931, a new region called Saigon–Cholon consisting of Saigon and Cholon was formed; the name Cholon was dropped after South Vietnam gained independence from France in 1955. The city grew from 256,000 in 1930, to an influx of 1.2 million people in 1950. With this growth in citizens the French and Asian cultures “inter-married” resulting in a unique blend of cultures including Franco-Asian cuisine. It is little wonder that next to Pho, Pork Banh Mi is one of the most popular foods.

Ho Chi Minh City has a strong food and drink culture with lots of roadside restaurants,  coffee shops and food stalls where locals and tourists can enjoy local cuisine and beverages at very low prices. It's currently ranked in the top five best cities in the world for street food.
 
Okay, enough history, let’s get into sandwich making. First you have to find a source for the best baguette in your city. That’s important because bread makes this sandwich very special.
 
Prep time:  15 minutes
Cooking time:  36 minutes
Yield:  2-1/4 cups vegetable mixture; 4 cups pork; makes 4 to 6 Sandwiches
 
Ingredients 
For the sandwiches
1 tablespoon fresh lime juice
1/4 cup Asian rice vinegar
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
2 Persian cucumbers
5 radishes
1 cup shredded carrots
2 to 3 soft baguettes with a crispy thin crust
1/2 cup mayonnaise
10 fresh cilantro sprigs for garnish
 
For the pork
1 tablespoon fresh lime juice
2 cloves garlic, crushed
2 (1-1/2-pound) pork tenderloins
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light olive oil
2 tablespoons granulated sugar
1 tablespoon fish sauce
2 tablespoons Sriracha hot sauce
2 cups chicken broth
 
Directions
To make the vegetable garnish for the sandwiches

1. Add the lime juice, 1/4 cup rice vinegar, 2 teaspoons granulated sugar and 1/4 teaspoon kosher salt into a medium bowl and stir until the sugar and salt are dissolved.
2. Thinly slice 2 Persian cucumbers and 5 radishes on a mandolin or with a sharp chef’s knife. Add to the bowl, along with 1 cup shredded carrots; toss to combine. Set aside to marinate.

To make the pork

1. Mix together the lime juice and the crush 2 garlic cloves.
2. Cut 2 pork tenderloins in half crosswise and season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil with the SAUTÉ function in an Instant Pot until shimmering.
4. Working in two batches, add the pork and sear on all sides until golden brown, 6 to 8 minutes per batch. Return the pork to the pot.
5. Add the lime juice and garlic mixture, 2 tablespoons granulated sugar, 1 tablespoon fish sauce, 2 tablespoons Sriracha, and 2 cups chicken broth, and stir to combine. Lock the lid on and make sure the valve is set to seal.
6. Set to cook under HIGH pressure for 10 MINUTES. When the cook time is up, let the pressure NATURALLY RELEASE for 5 MINUTES. Quick release any remaining pressure.
7. Transfer the pork to a clean cutting board and let rest 10 minutes.
8. Meanwhile, simmer the cooking liquid with the SAUTÉ function.
9. Trim the ends from 2 to 3 baguettes, then cut crosswise into 4 or 6 (6-inch) pieces. Split each piece lengthwise to form sandwich rolls.
10. Spread the top half of each roll with 2 tablespoons mayonnaise.
11. Thinly slice the pork crosswise, and place on the bottom half of each roll. Drizzle with some of the reduced cooking liquid.
12. Top each roll with 1/2 cup pickled vegetables and garnish with 2 sprigs cilantro on each sandwich. Close the sandwiches, cut each one in half, and serve.
13. The sliced pork and pickles can be refrigerated separately up to 4 days.

ChefSecret:  For a little added flavor, I add a light smear of hoisin sauce over the pork.

Quip of the Day:  Please join me in telling Walmart, “If I wanted to self-check I’d stay at home and shop on Amazon… for goodness’ sake, hire some cashiers."
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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 #PorkBahnMi #Vietnamese #Saigon #InstantPot #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021