How you doin’? Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the chef.
 
Ducks bred especially for this dish are harvested after 65 days. They are blanched, pumped (with a bicycle pump), dry hung and seasoned before being deep fried. It is a massive undertaking. My recipe cuts the time and mess down considerably. Instead of 3 days’ work you can do the home version in just a few short hours.
 
The meat is often eaten with spring onions, cucumber, and hoisin or duck sauce, with pancakes rolled around the fillings.
 
Prep time:  45 minutes
Passive time:  1 hour 30 minutes
Cook time:  1 hour 30 minutes
Yield:  6 to 8 servings
 
Ingredients 
2 (5-1/2 pounds each) large roasting ducks, innards and wing tips removed
6 quarts of chicken broth
1 tablespoon kosher salt
1 tablespoon Chinese Five Spice (I prefer The Spice House 5-spice mix)
1 teaspoon of salt
1 teaspoon pepper
1 tablespoon 5-spice seasoning
 
Directions

1. Unwrap the ducks and allow them to sit at room temperature for 20 minutes.
2.  With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
3. Meanwhile, in a very large stock pot that can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt and 1 tablespoon of 5-spice seasoning until it boils.
4. Add the whole ducks very carefully and bring the stock back to a boil. If there isn’t enough stock to cover the ducks, add the hottest tap water to cover.
5. If the ducks float to the top, place a plate on top to keep them immersed.
6.  When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
7. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 X 18 X 3-inch roasting pan. This will keep the ducks from sticking when they roast.
8. Carefully take the ducks out of the stock, holding them over the pot to drain. Be careful not to break the skin.
9. Place the ducks in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and pepper and 1 tablespoon of 5-spice inside and out.
10. Allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
11. Meanwhile, preheat the oven to 500⁰ F. (Be sure your oven is very clean or it will smoke!)
12. Roast the ducks for 30 minutes until the skin starts to get crisp. The interior temperature should be a minimum of 165˚  F.
13. Remove the ducks from the oven and allow them to rest, covered with aluminum foil, for 20 minutes.
14. Carve and serve warm.

ChefSecret: This classic Chinese Five Spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese Five Spice complements fatty meats like pork belly, goose and older, large fatty chickens.

Quip of the Day:  I work with a Chinese guy called Kim and one time at a work function, we were having a drink, and I said to him, “Kim, do you ever get fed up with us Westerners saying that all Chinese people look the same?”  He replied, “Kim’s at the bar getting drinks, I’m his wife.”
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #Dinner #PekingDuck #RoastDuck #TheSpiceHouse #5-Spice #HolidayRecipes # 2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Most families have a designated turkey-carver at Thanksgiving—and the knowledge and skill set often lives exclusively in that person’s head—that would be me. I was invited to one friend’s house for Thanksgiving asking me to be there at 10AM.  I soon realized I was invited over to cook Thanksgiving dinner including stuffing, sweet potato casserole and pumpkin pie.
 
But I digress… passing on the secrets of creating a holiday dinner can feel like a well-deserved rite of passage. Picture you’re at the head of the table, knife in hand, and all eyes are on you as you make your first slice into that big, beautiful turkey.
 
But the truth is, anyone can carve a turkey. (Well, anyone who can safely handle a knife.) In my turkey-carving syllabus, I’ll walk you through the process step-by-step, so no one at the table will know you’re a newbie—by which we mean, they’ll be blown away by your deft knife handling skills. Even if you’ve carved a turkey before but are feeling a little rusty, this guide will help you brush up on your skills.
 
A few tips from the Perspectives’ Test Kitchen before you begin:

• Make sure your knife is nice and sharp. It’ll make the whole process much easier. It is safer to cut with a shape knife than a dull one.
• If the turkey is too hot to touch when you go to carve, let it cool a few minutes longer. It’s also okay to take breaks as you carve to keep your hands comfortable.
• Removing the legs and wings from the turkey requires a bit of muscle, but don’t panic. Just take it slow and keep carefully pulling and pressing as you slice downward (watch your fingers!). The legs and wings will come off — we promise.
• Don’t toss all of the remaining bits of the turkey carcass once you’re done carving! Instead, divide them into gallon freezer bags and stash them in the ole icebox so you can make stock for all your winter soups and stews.
• And finally, consider adorning your turkey platter with garnishes, like fresh herbs, cranberries, and orange slices. That’s not really a carving tip, but it will make you look super chef-y — and your expertly carved turkey all that more impressive.

                             Here’s How to Carve a Turkey: Step-by-Step
 
Tools: You’ll need a very sharp carving knife or chef’s knife and a steel for sharpening the knives.
 
Ingredients 
1 roasted turkey any size
 
Directions

• Remove the cooked turkey from the oven and let it rest on the counter for 20 minutes. The turkey will still be quite hot, so handle it with care when carving.
• Transfer the turkey to a large cutting board with grooves, a lip or a towel to catch the juices. Position the turkey with the breast facing you and the legs facing away from you.
• To remove the legs and thighs: Pull one leg away from the body of the turkey and place your knife on the crease between the leg and the body. While continuing to pull carefully, slice down behind the thigh and along the body of the turkey.
• When you hit the joint, firmly pull and press the thigh downward until it’s loosened from the body. You might have to muscle through it a bit. Slice through any remaining meat, following the contour of the body, to fully remove the leg and thigh without breaking it. Repeat with the other leg and thigh. Set both pieces aside.
• To remove the breasts: Find the center “Y” bone, which runs along the top of the turkey’s chest. Place the blade of your knife just to one side of the “Y” bone. Slice downward and toward you, creating a deep, clean cut. Keep your knife where it is and slice downward, following along the rib cage. This will remove the breast completely while keeping the skin intact. Repeat with the remaining breast and then set both half breasts aside.
• To remove the wings: Pull one of the wings away from the body of the turkey and towards you to loosen it. You might have to muscle through it a bit. Slice through the remaining meat, while pulling, to fully remove the wing. Repeat with the other wing. Save the wings and turkey carcass for making stock, if desired.
• Place one breast on a clean cutting board. Starting from the narrowest end of the breast, on the diagonal, slice into half-inch thick pieces, being careful to keep the skin intact. Transfer all of the slices to a warm serving platter. Repeat with the other breast.
• Place one of the legs and thighs on the cutting board. Find the crease between the leg and the thigh. Slice along the leg until you find the joint where the leg bone and thigh bone are connected. Carefully slice between them, separating the leg from the thigh. Repeat with the remaining leg and thigh. Place the legs on the platter.
• On the diagonal, slice the thigh meat into half-inch pieces, just like you did with the breasts. Place the slices on the platter.
• Serve warm with turkey gravy and all your favorite sides.

ChefSecret:  Another way to cook a turkey is the spatchcock method which makes  the juiciest, crispiest roast turkey cooked in a fraction of the time it usually takes to cook a whole turkey. If you've never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you'll reduce cooking time and make carving a whole lot easier, too! Once you try it, you might never go back.

Quip of the Day:  Q. Did you hear about the turkey that plays baseball?  A. It covers first baste.
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #TurkeyCarving #HowToCarveATurkey #ThanksgivingRecipes #2024Recipes #HappyThanksgiving #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Two of our favorite clients over the years were King’s Hawaiian (breads and rolls) and Hidden Valley (dressings)—two exceptional consumer products. Actually, King’s Hawaiian was the main stay of my breadbasket at the Custom House Restaurants. In the late ‘80s that sweet, yellow, yeasty pillow loaf was one of the food items that sent our restaurants over the top. And what restaurant didn’t offer Ranch dressing with their salad offering?
 
Now, all these years later, these two companies are still on the top of their game not only with their original products, but with new great tasting offerings that are every bit as quality driven as the originals. So, it’s fun to marry the two together as part of these zippy Tennessee Hot Chicken Dunkers
 
Hot chicken dishes are said to have originated in Nashville. They were  bone-in chicken pieces, marinated in a water-based blend of spices and seasonings, floured, fried, and sauced using a paste with cayenne pepper, served on slices of white bread with pickle chips. Anecdotal evidence suggests that spicy fried chicken has been served in Nashville's African American communities for generations.
 
Hot chicken may have been introduced as early as the 1930s; however, the current style of spice may only date back to the mid-1970s. It is generally accepted that the originator of hot chicken is the family of André Prince Jeffries, owner of Prince's Hot Chicken Shack. She has operated the restaurant since 1980; before that time, it was owned by her great-uncle, Thornton Prince III.
 
Although impossible to verify, Jeffries says the development of hot chicken was an accident. Her great-uncle Thornton was purportedly a terrible womanizer, and after a particularly late Saturday night out, his girlfriend at the time cooked him a fried chicken breakfast with extra pepper as revenge. Instead, Thornton decided he loved it so much that, by the mid-1930s, he and his brothers had created their own recipe and opened the BBQ Chicken Shack café.
 
My recipe for Tennessee Hot Chicken Dunkers utilizes a similar spice profile and Hidden Valley Ranch Dressing as a cooling flavor extender and dunker.
 
Prep time:  15 minutes
Marinade time:  1-4 hours
Cook time:  8 minutes
Assembly time: 5 minutes
Yield: 8 servings
 
Ingredients 
8 each King's Hawaiian® Original Hawaiian Sweet Pretzel Pre-Sliced Slider Buns
3 tablespoons unsalted butter, softened
4 large chicken thighs
10 ounces buttermilk
11 tablespoons bottles Nashville-style hot seasoning, divided
(I prefer Frank’s)
1 large bottle canola oil
1 cup corn starch
1 cup all-purpose flour
1 cup panko breadcrumbs
1 cup melted butter
1/3 cup water
16 dill pickle chips
3 cups coleslaw (vinegar profile)
3 tomatoes cut into 16 slices  
Original Hidden Valley Ranch®Dressing
 
Directions

1. Spread the butter on the inside top and bottom of the Pretzel Slider Buns and griddle until a light golden brown.
2. Butterfly each of chicken thighs into 2 thin portions.
3. Divide each portion into 2 equal pieces, so that you have 16 cuts of chicken.
4. Soak the chicken in buttermilk and 3 tablespoons of Nashville-style hot seasoning for at least 1 hour (up to 4 hours) refrigerated.
5. Heat the oil in a large Dutch oven to 360°F.
6. Mix the corn starch, flour, panko and 2 tablespoons of Nashville-style hot seasoning.
7. Dredge chicken in dry mixture until well coated, then fry to golden brown.
8. The chicken is well cooked when it reaches 165°F internal temperature.
9. Mix the melted butter, water, and 6 tablespoons Nashville-style hot seasoning together to make a sauce.
10. Brush the fried chicken pieces generously in Nashville-style hot seasoning sauce.
11. Place 2 pieces of Nashville Hot Fried Chicken on the bottom of each bun and top with 2 pickles, coleslaw, and 2 tomato slices.
12. Pour 2 ounces of ranch dressing into 8 ramekins.
13. You are now ready to dunk it to cool it down and eat it.

ChefSecret:  Most recipes call for chicken breast meat, I like to use chicken thigh meat because it is juicer and more tender for this type of sandwich and it is a lot less expensive to buy. .

Quip of the Day:  Q. What do you call a country song about Nashville’s famous hot chicken? A. A cluckin’ good tune!”
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Lunch #Dinner #NashvilleHotChickenDunkers #KingsHawaiian #FranksHotSauce #HiddenValleyRanch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Last fall I was in South Carolina working on a new food processing project and had the chance to enjoy a fried chicken and breakfast biscuit sandwich. The extra crunchy fried chicken was marinated and infused with the orange and sparkling wine flavors—the flavors that are the base ingredients for mimosas. It’s not that South Carolina has the lock on this popular brunch drink, but they certainly have the lock on Crunchy Fried Chicken.
 
This recipe is good enough to stand on its own and makes a great biscuit sandwich. In this case the biscuit is as important as the chicken. Look for my next recipe to unlock the secrets of Old Fashion Southern States Biscuits. You will soon be the masters of creating your own version of my juicy, layered crunchy boneless chicken thighs biscuits with poached or scrambled egg and slaw, y’all.
 
Prep time: 30 minutes
Marinade time: 1-1/2 hours up to 24 hours
Refrigerator time: 30 minutes up to 2 hours
Fry time:
Yield:  4 to 6  servings
 
Ingredients 
For the marinade and chicken
1/2 cup dry sparkling white wine, such as Prosecco (Italian) or Cava (Spanish)
2 tablespoons grated orange zest
1/2 cup fresh orange juice (about 2 large oranges)
5 smashed and peeled garlic cloves
1 tablespoon kosher salt
2 teaspoons ground coriander (the secret ingredient)
1/4 teaspoon red pepper flakes (more if you like it a little spicier)
2 pounds boneless, skinless chicken thighs, trimmed of any excess fat
 
2 quarts peanut oil for frying (another great secret)
 
For the chicken coating for frying
1-1/2 cups all-purpose flour
1-1/4 cups cornstarch
4 teaspoons ground coriander, divided
2 teaspoons roasted granulated garlic (I prefer Penzy’s)
3 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
3 tablespoons water
 
Directions
To make the marinade and marinate the chicken

1. Combine the wine, orange zest and juice, garlic, salt, coriander and pepper flakes in large bowl.
2. Add the chicken to marinade and toss to coat.
3. Cover and refrigerate for at least 1 hour or up to 24 hours.

To make and coat the chicken

1. Whisk the flour, cornstarch, 3 teaspoons of coriander, granulated garlic, baking powder, salt, pepper and cayenne together in a second large bowl.
2. Add water… using your fingers, rub flour mixture and water together until craggy bits form throughout.
3. Working 1 piece of chicken at a time, remove from the marinade allowing excess to drip off, then drop into flour mixture, turning to thoroughly coat and pressing to adhere.
4. Transfer the chicken to a rimmed sheet pan.
5. Refrigerate, uncovered, for at least 30 minutes or up to 2 hours before frying.
6. Set a wire rack in the second rimmed sheet pan and line half of the rack with triple layer of paper towels.
7. Add the oil to large Dutch oven and heat over medium-high heat to 350˚ F
8. Add half of chicken to oil and fry until golden brown… about 7-8 minutes. The internal temperature should register at least 175⁰ F.
9. Adjust the burner, if necessary, to maintain the oil temperature between 335˚ F and 350˚ F.
10. Transfer the chicken to paper towel-lined side of rack and let drain on each side for 30 seconds, then move to unlined side of rack.
11. Return oil to 335˚ F. and repeat with remaining chicken.
12. Transfer the cooked chicken to a platter and sprinkle with remaining 1 teaspoon coriander.
13. Let the chicken cool for about 10 minutes before serving.
14. Look for my next recipe on Southern-Baked Biscuits and how to build the best fried chicken breakfast sandwiches. Yummmmm!

ChefSecret:  Chicken thighs stay moist and juicy are best suited for chicken biscuit sandwiches. For a brunch special you can use scrambled, folded omelet or pouch egg on top of the biscuit. I use a layer of coleslaw on the bottom half of the biscuit.

Quip of the Day:  Q. How did the fried chicken thigh propose to its partner? A. With a wing and a prayer.
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Do you have a question or comment? Send your thoughts to [email protected].  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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Chicken #ChickenThighs #FriedChickenThighs #Prosecco #Cava #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? El Cholo Spanish Cafe is a Los Angeles restaurant mainstay serving Mexican food. Founded in 1923, the restaurant is credited with the introduction of the burrito to the United States in the 1930s. It celebrated its 100th anniversary last year (2023).

In 1923, Alejandro and Rosa Borquez opened the Sonora Cafe at Santa Barbara Avenue and Moneta Avenue in Exposition Park, near where the Coliseum now stands. In 1925, a guest came into the restaurant and drew a caricature that he called an 'El cholo’–referring to "field hands" of the Spanish settlers. Alejandro liked the image so much he changed the name of his restaurant to "El Cholo" with the drawing becoming its mascot. Alejandro and Rosa's daughter Aurelia, and her husband George Salisbury, later opened a second location on Western Avenue (our family favorite).
 
When it opened, the restaurant advertised that it specialized in "Spanish food", which was a euphemism for Mexican food at the time. El Cholo is considered a forerunner of other Mexican restaurants. Carmen Rocha, a waitress at El Cholo, is credited with introducing nachos to Los Angeles in 1959. The dish—made of layered crispy tortilla chips, melted cheddar cheese, and slices of jalapeño peppers—was a recipe learned from her family in San Antonio, Texas.
 
The Borquez family has roots in the northwestern Mexican state of Sonora, and the food offered at the restaurant—enchiladas, tamales, albondigas, chile rellenos, refried beans—reflects the regional cuisine. The restaurant is also known for its seasonal green corn tamales (so good!).
 
There’s something so comforting about El Cholo enchiladas—when a dish of chicken-filled tortillas all snuggled up in a deep baking tray, can it really be anything but? It is as comforting as an American cheese grilled sandwich. I love this particular enchilada recipe because its simplicity makes it all the homier… just corn tortillas, shredded roasted chicken, jack cheese and a store-bought canned or homemade red sauce.
 
Before dredging the tortillas in the sauce, I lightly fry them in oil for a few minutes or so to prevent them from becoming soggy. After draining them we then fill them up with the chicken and cheese, do a little tuckin’ and rollin’ and slide the assembled enchiladas into the oven. I love how the sauce bakes into the tortillas and caramelizes slightly, so you get plenty of roasted goodness in each bite, without having to swim through a pool of sauce to find the chicken enchiladas.
 
For garnishes, I like tangy crema, chunky diced avocado, grassy cilantro and freshly chopped pico de gallo to add some brightness and creamy textures to the enchiladas. For my taste, I also add a squeeze of lime juice and a shake or two of Cholula Hot Sauce. My chicken enchiladas make for a simple but satisfying weeknight meal.
 
Prep time:  30 minutes
Fry time:  15 minutes
Bake time:  25 minutes
Yield:  12 enchiladas / 6 servings
 
Ingredients 
2 cups enchilada sauce, divided (store bought sauce—I prefer Las Palmas Red Enchilada Sauce or made from the red sauce recipe below)
4 cups leftover shredded roasted or rotisserie chicken
2 cups shredded jack cheese, divided
12 6-inch corn tortillas
Cooking spray for the roasting pan
1 cup diced avocado, for garnish
1/2 cup fresh cilantro leaves, for garnish
1/2 cup crema, for garnish
Pico de gallo, for serving
Hot sauce, for serving
 
Directions

1. Heat a large pot with oil to about 350⁰ F
2. Lightly spray a 13 X 19-inch baking dish with food spray
3. Spread 3/4 cup enchilada sauce down the center of the baking dish and set aside.
4. In a large bowl, combine 1/2 cup enchilada sauce, the shredded rotisserie chicken, and 1-1/4 cups jack cheese and toss until the chicken and cheese are well coated in enchilada sauce; set aside.
5. Place 1 tortilla at a time and fry tortillas until they just start to crisp up, just a minute or so. Transfer the fried tortillas to a wide bowl filled with 3/4 cup red sauce and quickly dip both sides just to coat.
6. Repeat with the remaining tortillas.
7. Take a dipped tortilla, add about 1/3 cup of the chicken filling, roll up the tortilla, and place it seam-side down on top of the sauce in the baking dish. Repeat with the remaining tortillas, nestling the enchiladas close to each other in a line down the middle of the baking dish.
8. Spoon the remaining sauce over the top of the enchiladas and sprinkle the remaining 3/4 cup jack cheese down the middle.
9. Cover the dish with aluminum foil.
10. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more, or until the cheese is melted and bubbling on top.
11. Garnish with diced avocado, cilantro leaves and crema.
12. Serve with pico de gallo and hot sauce on the side.
13. Made to enjoy immediately.

                                            Homemade Red Enchilada Sauce
Prep time:  40 minutes
Cook time:  30 minutes
Yield:  4 cups+
 
Ingredients 
2 ounces dried guajillo chiles (8 to 10 peppers)
1-1/2 dried ancho chiles (4 to 5 peppers)
4 cups hot water
1/2 tablespoon vegetable oil (I like grapeseed or peanut oil)
1/2 cup sliced white onion
3 medium peeled garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
 
Directions

1. Put on a pair of food safe gloves. Using a pair of kitchen scissors, cut the stems off the guajillo and ancho chiles and shake or scrape the seeds from the inside of each pepper. Discard the stems and seeds.
2. In a dry medium-size skillet over medium-low heat, toast the chiles until fragrant, stirring occasionally, 3 to 5 minutes. Be careful not to scorch the chiles.
3. Transfer the chiles to a large bowl and cover with hot water. Cover the bowl with plastic wrap and set aside for 20 minutes.
4. Meanwhile, in the same skillet over medium heat, add the grapeseed oil, white onions, and garlic. Cook, stirring often, until the onions have softened and are starting to brown; about 5 minutes.
5. Transfer the onions and garlic to a high-speed blender. Add the cumin, coriander, oregano, kosher salt, unsweetened cocoa powder, granulated sugar, apple cider vinegar, soaked chiles and 1-1/2 cups of the chile soaking liquid. Blend until smooth, 2 to 3 minutes.
6. If the mixture is too thick, add more liquid, 1/4 cup at a time, until smooth and completely puréed.
7. The enchilada sauce can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Chefs Secrets:  While you go wild for my homemade red sauce that’s good on most south-of-border foods, I find Las Palmas Red and Green Sauces are spot on and save about an hour of prep time.

Quip of the Day:  Q. Did you hear they put a taqueria on the moon? 
​                             A. Great food, but terrible atmosphere.
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Do you have a question or comment?  Send your thoughts to [email protected].  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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #ChickenEnchiladas #ElCholoRestaurant #LasPalmas #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024