How you doin’? One of the most fun projects Perspectives completed was the opening of Margaritaville—Las Vegas. It is an airy, island-influenced venue offering food, cocktails and entertainment. Located at the Flamingo Hotel, it also has a huge outdoor patio with views of the Strip.
 
This was to be the largest of the Margaritaville Restaurants in the collection. It is 3 floors high (27,000 square feet), has kitchens and a humongous Margaritaville bar with a tequila slide in the middle where a beautiful Margaritaville maiden slides down every hour. This had to be the only casino hotel in Las Vegas that pulled gaming apparatus out to make room for a restaurant/bar!

The restaurant was designed to do heavy customer counts. We had to make things as kitchen-easy as possible, but still have the quality of the Margaritaville lifestyle experience—the true Parrot Head fun experience. Jimmy Buffet gave us carte blanche to do something special—anything we wanted, except not to mess with his mother’s meatloaf recipe, which was very dear to him. 
 
Our Stir-Fried Spicy Thai Chicken Salad was developed by Chef Spencer Kells, Perspectives’ Executive Chef at the time, especially for Margaritaville, Las Vegas. Chef had recently moved to the United States from a posting at the Mandarin Oriental Hotel on the riverfront in Bangkok. This recipe is as authentically Thai as you can get, yet it is as easy as it can be and yummy, too.
 
Prep time:  15 minutes
Cook time:  10 minutes
Assembly time:  3 minutes
Yield:  4 servings
 
Ingredients
1 cup lime juice
1/4 cup granulated sugar
4 tablespoons fish sauce, (I prefer Tiparos brand)
1-1/2 tablespoons Sambal Oelek, hot chili-garlic paste
2 tablespoon peanut oil
1/2 tablespoon peeled and grated ginger
1 tablespoon minced garlic
1-1/2 pounds ground chicken meat (I prefer dark meat, if available)
1 tablespoon kosher salt
4 tablespoons thinly sliced green onion tops cut in circles
1/2 cup shredded carrot
1/4 cup chopped water chestnuts
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
 
Directions

1. Before getting started measure all ingredients and have at your side.
2. In a bowl whisk together the lime juice, sugar, fish sauce and Sambal Oelek and set aside.
3. In a large sauté pan, heat the oil. 
4. Add ginger and garlic and stir fry until fragrant, about 2 minutes.
5. Add the ground chicken and salt, breaking the chicken up with a wooden spoon and stirring until just cooked through, about 6-8 minutes.
6. Stir in the green onion tops, carrots, water chestnuts and lime mixture.
7. Place into a medium bowl and cool.
8. When cool, add the mint and cilantro leaves, stirring together to infuse flavors.
9. Cover and refrigerate.

 
To Assemble The Thai Chicken Salad Plates
 
Yield:  1 plated serving
 
Ingredients
6 each butter lettuce cups
1/2 cup green shredded cabbage
6 ounces spicy chicken mixture (see recipe above)
6 blanched green beans, 3-inches in length
6 each mint sprigs
6 each cilantro sprigs
 
Directions

1. Neatly arrange the 6 lettuce cups on the serving plate.
2. Divide the cabbage between the 6 lettuces cups, placing at the bottom.
3. Top with 1 ounce of chicken mixture evenly over the cabbage.
4. Place a green bean standing up between each cup (see photo image above).
5. Garnish each lettuce cup with a sprig of mint and cilantro.
6. Serve immediately.

ChefSecret: I prefer to use ground dark chicken meat as it is moist and more flavorful even after refrigeration. With today’s chickens you can hardly tell the difference in the look between dark and white chicken meat. You can make the ground chicken mixture a day or two in advance.

Covid-19 Quip of the Day: “60 maybe the new 40, but 9 pm is the new midnight or is that only on Pacific Standard Time?”
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Do you have a question or comment?  Do you want to send 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. We added a new search feature to make it easier to navigate through our blogs. 
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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 #Salads #EntreeSalads #ThaiChickenSalad #Stir-Fried #Margaritavilla #FlamingoHotel #LasVegas #JimmyBuffet #OrientalBangkokHotel #Chicken #ChickenThighs #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? This is a heck of a salad—one of my favorites. The recipe is complex and has several sub-recipes, but I think after a year of cooking my recipes, you’re up to the challenge. Let’s just call this your Bachelor-of-Arts-in-Cooking Degree.
 
What is this salad all about? It consists of baby greens, julienne-cut bell peppers, red onion, cherry tomatoes, sugar snap peas, diced grilled pineapple, candied pecans and marinated jerk chicken slices, all tossed in a mango-balsamic dressing and topped with toasted coconut shards.
 
All of the sub-recipes need to be prepared in advanced.  You can start cooking a couple of days early as all of the sub-recipes will keep that long, if not longer.
 
The recipes include:

• Caribbean Jerked Chicken Salad (master recipe)
• Jerk Chicken Marinade
• Mango Balsamic Dressing
• Grilled Pineapple
• Sugar-Coated Pecans
• Toasted Coconut

 
The techniques are very easy if you have a food processor; if you don’t just schedule a vacation in the Caribbean the next time you can. The most time-consuming part of these recipes is lining up all the ingredients. I recommend you get all of your supplies ready to go.  Okay, Ready, Set, START!
 
Yield:  1 serving
 
Ingredients
2-1/2 cups spring lettuce mix
2 tablespoons red bell pepper, julienne cut
2 tablespoons yellow bell pepper, julienne cut
2 tablespoons green bell pepper, julienne cut
1 tablespoon red onion, strings
3 cherry tomatoes, cut in half
5 sugar snap peas
2 tablespoons grilled pineapple, 3/4-inch dice (see recipe)
4 ounces jerk-marinated chicken breast slices (see recipe)
4 tablespoons mango-balsamic dressing, plus a little more to drizzle (see recipe)
6 sugar coated pecans (see recipe or buy these in your grocery store)
1/2 tablespoon toasted coconut shavings (see recipe)
 
Directions to Assemble the Salad

1. Place the spring mix, bell peppers, onion, tomatoes, sugar snaps, pineapple and dressing into bowl.
2. Toss the greens well to incorporate.
3. Place the greens onto a serving plate.
4. Layer the chicken slices over the greens and drizzle with a little more dressing to coat the chicken.
5. Arrange the sugar-coated pecans around the top of the salad.
6. Sprinkle the toasted coconut over the salad and serve immediately.

 
                                                  Jerk Chicken Marinade
 
Prep time:  15 minutes
Yield:  10 cups
 
Ingredients
1-1/2 tablespoons ground allspice
1/2 teaspoon dried thyme
1/2 tablespoon cayenne pepper
1/2 tablespoon fine grind black pepper
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup kosher salt
3 tablespoons garlic powder
1/2 cup granulated sugar
6 ounces olive oil
6 ounces low sodium soy sauce (I prefer Kikkoman)
8 ounces orange juice
9-1/2 ounces rice wine vinegar
2-1/2 ounces lime juice
3/4 tablespoon grated lime zest
2 tablespoons finely chopped habanero chile, seeded and seamed (read ChefSecret)
2-1/2 cups yellow onion, chopped
1-1/2 tablespoons garlic, chopped
2-1/4 green onion, chopped
 
Directions

1. Place all ingredients into food processor.
2. Blend until pureed and smooth.
3. Store in a covered glass container.
4. Cover, label and refrigerate.

 
Marinating and Grilling the Chicken Breasts
To prepare the jerked chicken breasts, marinate them for 6 to 8 hours before grilling. Then grill each breast until done. The internal temperature should be 165⁰ to 175⁰ F. Cool and slice.

ChefSecret: Habanero chile is hot, Hot, HOT! Make sure to wash your hands after handling them before making the mistake of touching your eyes or your private areas.
 
                                                  Mango Balsamic Dressing
 
Prep time:  5 minutes
Yield:  24 ounces
 
Ingredients
10 ounces frozen mango pieces
2 tablespoons Sambal Oelek chili paste
13 ounces balsamic vinegar (not the expensive stuff)
4 tablespoons Dijon mustard
1 teaspoon kosher salt (or to taste)
1/8 teaspoon freshly ground coarse black pepper
1 cup extra virgin olive oil
 
Directions

1. Place all the ingredients except the oil into the bowl of a food processor and blend until smooth.
2. With food processor still running, slowly pour in the oil until incorporated to form an emulsion.
3. Store the dressing in a covered container.
4. Cover, label, date, and refrigerate.

 
                                                      Grilled Pineapple

Prep time:  10 minutes (if you’re doing the peeling and coring)
Grill time:  2 minutes
Yield:  1 full pineapple
 
Ingredients
1 Pineapple
 
Directions

1. Peel and core pineapple or buy a whole peeled pineapple.
2. Slice the pineapple into 1/4-inch rings.
3. Grill the pineapple rings, turning once, until charred, about 2 minutes.
4. Place on a plate to cool.
5. When cool, dice the pineapple into 1/4-inch pieces.
6. Store in a container.
7. Cover and refrigerate.

 
                                                     Sugar-Coated Pecans

Prep time:  5 minutes
Cook time:  10 minutes
Yield:  6 ounces
 
Ingredients
1-1/2 tablespoons vegetable oil (I prefer peanut oil)
4 ounces roasted pecan halves
1/4 cup granulated sugar
1 tablespoon cold water
1/2 tablespoon granulated sugar
 
Directions

1. In heavy-bottom sauté pan, heat the oil until it shimmers.
2. Add the pecans, stirring to coat in oil.
3. Sprinkle the 1/4 cup sugar and water over the pecans.
4. Stir the pecans until the sugar starts to crystallize, about 4 to 5 minutes.
5. Remove the pecans from heat and transfer them onto a wire rack to cool.
6. Place the sugar-coated pecans into airtight container.
7. Label, date and rotate.

 
                                                       Toasted Coconut
Prep time:  1 minute
Bake time:  5 to 8 minutes
Yield:  5 ounces
 
Ingredients
5 ounces sweetened flaked coconut
 
Directions

1. Preheat an oven to 300º F.
2. Scatter the coconut onto a parchment lined sheet pan.
3. Place pan in preheated oven for 5 to 8 minutes, turning from time to time, until golden brown. Keep an eye on it so it doesn’t burn.
4. Remove from oven and allow to cool completely.
5. Store in an airtight container.
6. Cover, label and, date.

ChefSecret:  Always allow yourself enough time to make sure you have all the steps covered. If you are making this the first time for company, you might want to do a trial run with just your immediate family.

Covid-19 Quip of the Day:  Here’s a back-to-school Quip—Mom asks Johnny, “What did you do at school today?”  Johnny, “We did a guessing game.” Mom, “But I thought you were having a math exam.”  Johnny, “That’s right!”
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Do you have a question or comment?  Do you want to send 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. We added a new search feature to make it easier to navigate through our blogs. 
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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.

#Salads #SideDish #Caribbean #JerkChicken #Chicken #Habanero #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I try to serve a dinner salad most nights. No matter what else I’m cooking I always feel fresh salads add a dash of healthful freshness. But then, I’m the guy who used to eat a box of oatmeal cookies to make me feel good—it was just oatmeal, right?
 
This Mediterranean Marinated Vegetable Salad makes an Easter statement with big, bold, fresh flavors and distinctive textures. You can substitute the white wine vinegar with red wine vinegar or add a dash of balsamic. You can serve it as a starter salad, side salad or an entrée salad. It will keep well for a couple of days refrigerated. Top this salad with traditional feta cheese crumbles or even bleu cheese crumbles right before serving.
 
Prep time: 20 minutes
Marinate time: 30 minutes or overnight
Yield: 6 servings
 
Ingredients
For the dressing
3 tablespoons white wine vinegar
1 tablespoon fresh basil leaves, chiffonade cut
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon medium red pepper flakes
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
 
For the salad
1 (15 oz.) can chickpeas, rinsed and drained
1 cup lightly blanched broccoli florets
1/2 cup red onion strings
1/2 cup diced red bell pepper
1/2 cup whole cherry tomatoes
1 carrot, peeled and sliced
1/4 diced cucumber
1/4 cup pitted kalamata olives
6 tablespoons crumbled feta cheese
 
Directions

1. Whisk together the dressing ingredients except the olive oil in a bowl.
2. Allow the spices to bloom for at least 15 minutes before adding the olive oil.
3. Whisk in the olive oil and set aside.
4. Combine the chickpeas, vegetables and olives in a large bowl.
5. Pour the dressing over the salad fixings and toss to coat.
6. Cover and marinate in the refrigerator 30 minutes to overnight, tossing occasionally.
7. Garnish each serving with feta cheese.

ChefSecrets: I like to use dried herbs in marinades; they can stand the test of time and sit a while. Dried herbs won't turn color or turn gray as their flavors infuse into the marinade. I prefer to balance harder vegetables, like broccoli and cauliflower, with softer ones like peppers and tomatoes so their textures are in sync with the rest of the salad.

Covid-19 Quip of the Day: “The parishioner asked the televangelist to pray for his hearing. After 3 minutes of violent shaking and trying to push him over backwards into the water the preacher asked, how’s your hearing? The parishioner replied, I don’t know, it doesn’t take place until next Thursday at the courthouse.”
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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.

#Salads #SideDish #Vegetarian #MediterraneanSalad #FetaCheese #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’?  Have you been following your 5-A-Day regimen? This recipe will help.

The original Caesar Salad was invented in Tijuana at the Hotel Caesar by an Italian immigrant Caesar Cardini. Caesar owned restaurants in Mexico and the United States. He was living in San Diego but working in Tijuana where he avoided the restrictions of Prohibition. His Tijuana establishment was frequented by many of Hollywood’s super stars of the era. Tijuana Chilled Caesar Pasta Salad is the next step up from the romaine lettuce-centric salad found in most Italian restaurants today. It is the perfect spring and summer salad, and because there is no mayonnaise it’s perfect to take to picnics, too.
 
Prep time:  20 minutes
Chill time:  1 hours or longer (tastes better the longer it chills)
Yield: 2-4 servings
 
Ingredients
For the salad
2 cups dry rainbow Radiatore pasta
1 green onion, chopped
1 red bell pepper, chopped
1 (2.25 ounce) can sliced black olives
3 tomatoes, diced
1 (4 ounce) can diced green chiles
 
For the dressing
1/3 cup distilled white vinegar
1/4 cup chopped fresh cilantro
1-1/2 teaspoons garlic salt
1/3 cup lemon juice
1/2 cup light olive oil
1 tablespoon granulated sugar
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon anchovy paste (optional)
 
Directions

1. In a large pot with salted boiling water cook Radiatore pasta until al dente—about 8 to 10 minutes.
2. Rinse the pasta in cold water to stop the cooking process and drain well.
3. Combine the onion, bell pepper, olives, tomatoes and green chilies in a large bowl.
4. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, olive oil, sugar, chili powder, cumin and anchovy paste (if using) and chill.
5. Toss the cooked pasta with vegetables together. Chill well.
6. When ready to serve, toss the salad with the dressing and serve.

ChefSecret: Top with a little salsa and Mexican cheese blend.

Covid-19 Quip of the Day: “From now on I’m always going to wear a mask to the grocery store, I prefer a disguise when squeezing the produce and purchasing obscene amounts of junk food.”
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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 also being posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
 
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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.

#Salads #SideDish #PastaSalad #TijuanaPastaSalad #CaesarSalad #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? This recipe has been written to maximize versatility… it can be a chilled, healthful salad, and can easily be made into a warm, Wilted Spinach Salad with the addition of a couple of strips of bacon—more on that in the ChefSecret below. You can use baby spinach leaves, or you can buy more mature spinach and tear the leaves. Like romaine lettuce you never want to cut the leaves with a knife as that will bruise them—just tear them into smaller, bite-size pieces.
 
I can tell you where the Cobb Salad was invented and where the Taco Salad was concocted; I even know where the Caesar Salad came from and it was far from Italy (it was Tijuana, Mexico), but the Spinach salad… not so much. Some think it came with the turn of the century German immigration rushes. Others think that it originated right here in the USofA… I really don’t know. But here’s how to make this simple, but mysterious salad.
 
No surprise, Spinach Salad is a salad with spinach as its main ingredient. Common additional ingredients include chopped tomatoes, eggs, goat cheese, slivered almonds, walnuts, pecans and/or dried cranberries.
 
Spinach salad is classically served with a warm bacon or vinaigrette dressing, but variations are endless.
 
Prep time:  10 minutes
Yield:  1 serving (7 Ounces)
 
Ingredients
3 ounces (about 3 to 4 cups) fresh-torn spinach
1 large hard-cooked egg, 1/4-inch dice
1 ounce brown mushrooms, sliced lengthwise 1/8-inch
1 ounce tart apple, julienned cut
1 ounce caramelized pecans (store bought)
4 tablespoons balsamic vinaigrette (see Cooking Lesson #235)
 
Directions

1. Measure all ingredients and have ready at your side.
2. In a large salad bowl place the spinach, dressing, half of the egg and mushrooms, then toss together.
3. Place into an individual serving bowl.
4. Sprinkle the rest of the egg and mushroom over top.
5. Place the pecans around and sprinkle the apple slices in a heap in the center of the salad.

ChefSecret:  Spinach Salad is classically served wilted with a warm bacon-vinaigrette dressing. Following the directions above, start by cooking up 2 strips of chopped bacon in a sauté pan. When the bacon is cooked and crispy pour the dressing in with the bacon and then invert the pan over the greens and finish off the salad as directed above. Let the pan sit over the greens to wilt them.

Covid-19 Quip of the Day: “Another pandemic discovery: if you lose a sock in the dryer, it comes back as a Tupperware lid. Now, you have one missing sock and a lid that doesn’t fit anything.”
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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.

#Salads #SpinachSalad #WiltedSpinachSalad #Vinaigrette #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                ©Perspectives/The Consulting Group, Inc., 2021