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.
-------------------------------------------
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

How you doin’? The name SPAM was derived from a contraction of 'spiced ham'. The original variety of Spam is still available today, acknowledged as the 'spiced hammiest' of them all. Spam is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II.
 
The difficulty of delivering fresh meat to the front lines during World War II saw Spam become a ubiquitous part of the U.S. soldier's diet. It became variously referred to as "ham that didn't pass its physical", "meatloaf without basic training "and "Special Army Meat". Over 68,000 tons (150 million pounds) of Spam were purchased by the military before the war's end. It may have been the only meat seen by US troops in both theaters for months on end.
 
During World War II and the occupations that followed, Spam was introduced into Guam, Hawaii, Okinawa, the Philippines and other islands in the Pacific. Immediately it was absorbed into native diets. It is a unique part of U.S. history and an interesting culinary influence in the Pacific islands.
 
Spam's basic ingredients are pork shoulder with added ham, salt, water, modified potato starch (as a binder), a little sugar and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Many have raised concerns over Spam's nutritional attributes, in large part due to its high content of fat, sodium, and preservatives. That said, it has become a delicacy in the Hawaiian Islands in the form of Spam sushi or musubi. Musubi is a dish made of fish or meat (Spam) tied to a block of rice with nori, differing from sushi in that the rice is not vinegared. The Hawaiians have appropriated Spam Musubi as a culinary culture menu icon.
 
It’s hard to believe that a snack so small and “cute” could be truly satisfying, but do not underestimate the power of Spam Musubi. This popular Hawaiian treat is made similarly to sushi, with a slice of SPAM swapped instead of the raw fish. 
 
The Spam is lightly caramelized in a blend of sugar and soy sauce, creating a savory-sweet-chewy layer that contrasts beautifully with the light, airy texture of egg. The rice is seasoned with sesame oil and Furikake, a Japanese spice blend with dried fish that lends just the right note of umami. Creamy Sriracha aioli ties it all together with a little heat at the finish.
 
Spam Musubi are easier to make than they look—prep time is only about 30 minutes, and the Spam and eggs come together in one pan for easy clean up. After you’ve made Musubi once, you may soon find that you want them all the time, and that’s okay, because they’re versatile. You can eat them for breakfast, serve them as a petite appetizer with beer, or pack them for a hike. Spam musubi makes the ultimate mid-Saturday-chores snack. The combination of protein, egg and rice is so fortifying and filling you’ll keep coming back for more.
 
Prep time:  30 minutes
Cook time:  2 or 3 minutes
Yield: 8 Spam musubi pieces
 
Ingredients
 1 can reduced-sodium Spam
2 sheets roasted seaweed
1 tablespoon low-sodium soy sauce
1 tablespoon granulated sugar
1 tablespoon water
6 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil, divided
4 cups cooked sushi rice
2 tablespoons Furikake seasoning
1 tablespoon sesame oil
Sriracha aioli, for serving (recipe below)
 
Directions

1. Slice the canned Spam into thick, quarter-inch slices.
2. Cut the seaweed into 1-1/2-inch strips.
3. In a small bowl, combine the soy sauce, granulated sugar and water. Stir to combine and set aside.
4. In a medium bowl, whisk the eggs seasoned with kosher salt and black pepper.
5. In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Pour half the eggs into the pan and cook for 2 minutes, or until they are starting to set. Fold 2 of the sides toward the middle of the pan, creating a long rectangular omelet sheet. Flip the egg sheet and cook for 1 minute more.
6. Transfer the cooked egg omelets to a cutting board and cut into slices the same size as the SPAM.
7. Repeat step 4 with the remaining olive oil and eggs.
8. Wipe out the pan, and then bring it to medium heat. Place half of the SPAM slices in the pan and fry for 2 to 3 minutes, or until browned and sizzling. Flip and cook for 30 seconds more. 
9. Add half the soy sauce mixture, swirling the pan continuously until the SPAM has caramelized, about 1 minute. Transfer to a plate.
10. Repeat steps 6 and 7 with the remaining SPAM and soy sauce mixture.
11. Season the cooked rice with the Furikake and sesame oil; stir to combine.
12. To assemble the Spam Musubi: Roll about ½ cup rice into a tight ball, slightly flatten, and shape into a rectangle, about the same size as the Spam. 
13. Lay a strip of seaweed in the middle of the cutting board. Place a slice of fried Spam in the middle of it. Top it with a slice of the egg sheet and then a rice rectangle. Pull the ends of the seaweed up and press them into the rice to secure the musubi. 
14. Repeat step 11 with the remaining SPAM, egg, and rice.
15. Flip the musubi over, so the SPAM is on top, and serve with Sriracha aioli.

 
                                                         Sriracha Aioli
This is a simple, fresh-tasting spicy sauce excellent with Spam Musubi, Spam, crab cakes or even fish tacos as well as a perfect dipping sauce for homemade French fries.
 
Prep time:  5 minutes
Yield: 1-1/4 cups
 
Ingredients
1 cup mayonnaise
2 tablespoons sriracha hot sauce
1 teaspoon minced garlic
2 tablespoons fresh lime juice
 
Directions

1. Stir mayonnaise, sriracha hot sauce and garlic together in a bowl until the color is consistent.
2. Add lime juice and stir.

ChefSecrets:  Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt and sugar. It varies from region to region and can also include anything from bonito flakes to chili flakes to miso powder to shitake powder to poppy seeds.

Quip of the Day: “The best things about the “good old days” are that I wasn’t all that good and I wasn’t so damn old.”
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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.

#Appetizer #SpamMusubi #Spam #Hormel #Hawaiian #Furikake #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? Pork can be a challenging meat to cook, and many people over-cook it out of an abundance of caution. When over-cooked it can have the texture of pig jerky. No one should do that to a beautiful pork tenderloin. It should be a fast, easy, flavorful and delicious succulent dish. The secret is in the marinade. If you’re rushed for time, you can do a quick marinade for only 15 minutes. Got more time? Leave it to marinate overnight. Either way it will produce a wonderful flavor.
 
I’ll bet you have most of the marinade ingredients in your pantry--light brown sugar, whole grain mustard and back notes of rosemary. That’s all it takes to enhance the flavor from the pork’s rich, meaty notes. Here’s the best part—just ten minutes under the broiler, and it caramelizes and chars, giving the tenderloin a decadent crust, but leaving the inside tender and juicy. No more over-cooked pork in your house!
 
Why do so many people overcook pork? Because of trichinellosis. Pigs used to be raised and slaughtered under less than sanitary conditions. I believe that the forbidding of pork in the kosher diet was the result of illness and deaths caused by the ingestion of undercooked pork from dirty animals. Many Jewish people say it was a commandment from God and written in the Talmud, but there must have been underlying health related reasons for that. Muslims who follow a halal diet believe the same is true. Trichinellosis is uncommon in the United States today. It used to be more common however infection is now relatively rare. During the years 2011–2015 only 16 cases were reported per year.
 
Here are some reasons to keep this juicy pork in your repertoire of recipes. It’s safe and delicious. It’s also a one-pan meal. I usually cook 2 tenderloins and roast some precooked potatoes and Brussel sprouts in the pan with them. You get a nice well-rounded meal, plus plenty of pork tenderloin leftovers.
 
Prep time:  10 minutes
Marinade time:  15 minutes up to overnight
Cook time:  10 to 12 minutes
Rest time:  5 minutes (before cutting)
Yield:  4 servings, plus leftovers
 
Ingredients
6 tablespoons light brown sugar
3 tablespoons whole grain mustard
1 tablespoon, plus 1 teaspoon chopped fresh rosemary, divided
2 tablespoons minced garlic, divided
1 tablespoon dry red wine (or port)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon liquid smoke (I prefer Wright’s brand)
2 pork tenderloins (about 2-1/2-pounds total)
8 ounces potatoes, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
6 ounces Brussel sprouts, trimmed and halved
 
Directions

1. To make the marinade, in a medium bowl, combine the brown sugar, mustard, 1 tablespoon rosemary, garlic, red wine, salt and black pepper and liquid smoke. Stir to combine.
2. Pat the pork tenderloins dry with a paper towel, place them in the bowl of marinade, and turn them to evenly coat all sides of the meat. Set aside for at least 15 minutes (or longer to marinate).
3. Preheat the oven to broil. Line a rimmed baking sheet with aluminum foil.
4. Meanwhile, place the potatoes in a medium microwaveable bowl and microwave on high for 8 to 10 minutes, or until the potatoes can be pierced easily with a fork, but are not falling apart. Drain and let the potatoes cool.
5. Add 1 tablespoon olive oil, the remaining salt, garlic and the cayenne. Season and stir until the potatoes are fully coated. Set aside.
6. Trim and halve the Brussel sprouts. Combine the remaining tablespoon of olive oil and toss until the Brussel sprouts are coated evenly. Microwave for 5 minutes to cook. Set aside.
7. Place the pork tenderloins in the middle of the baking sheet, leaving room on both sides to position the potatoes and Brussel sprouts.
8. Brush any remaining marinade on top of the tenderloin.
9. Broil on high for 6 minutes. Turn the tenderloins and stir the potatoes and Brussel sprouts—broil for another 5 minutes, or until the pork starts to brown and reaches and internal temperature of 145° F as read on an instant-read thermometer. The vegetables will be nicely browned.
10. Transfer the tenderloin to a cutting board, let it rest for 5 minutes. Slice the tenderloin into 1-inch thick pieces, and serve with the potatoes and Brussel sprouts.

ChefSecret:  I use the top level in the broiler but keep an eye on it to prevent the tenderloin and vegetables from burning.

Quip of the Day: “Everyone has told me Covid-19 is part of history. I just wish it was history already!”
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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 #PorkTenderloin #RoastedPotatoes #BrusselSprouts #WrightsLiquidSmoke #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021