How you doin’? While it seems everything has fallen to hell-in-a-handbasket during the pandemic, two excellent, locally-grown produce crops seem to be better than ever. Local strawberries have been plump and sweet right out of the fields in Oxnard California. Likewise, the white locally grown corn is fantastic.
 
I shared a recipe with you a couple of weeks ago for a Fresh Corn Carbonara Pasta.  But corn doesn’t have to be a side dish to a steak or a mix-in to a pasta dish… corn can be stand alone. Actually, last night my dinner consisted of just two ears of corn (and a couple of pieces of homemade peanut brittle—had to make sure I kept my calories up).
 
I think there are hundreds of ways to cook corn and why not—corn was first domesticated by native peoples in Mexico about 10,000 years ago. Native Americans taught European colonists how to grow the indigenous grains, and, since its introduction into Europe by Christopher Columbus and other explorers, corn has spread to all areas of the world suitable to its cultivation. It is gown on every continent except Antarctica. Did you know that corn is the most widely distributed of the world’s food crops—used for used as livestock feed, as human food, as bio-fuel, and as raw material in industry? Wow! Did you know corn was so versatile?
 
Corn is essential for masa used to make tortillas and tamales; corn meal for corn rye and the bottoms of pizza; grits and corn bread—two original southern favorites. Plus, dozens of other applications.
 
I can easily boil my corn in salted water, grill it on the barbecue, make in my Instant Pot or even zap it in the microwave and all these methods work. So, I was tooling around the other day trying to figure new ways to cook and enjoy fresh, sweet corn on the cob and I came up with this new method. Rather than just boil the corn in water (which does nothing to enrich it), I boiled it in butter and milk. It is a spectacular way to make sweet buttery corn. 
 
Prep time:  10 minutes
Cook time:  8 to 10 minutes
Yield:  6 servings
 
Ingredients
4 to 6 cups water
1 cup milk
1 stick (8 tablespoons) unsalted butter
1/2 cup honey
1 teaspoon red pepper flakes
2 teaspoons kosher salt
4 to 6 ears corn, shucked and halved
 
Directions

1. Fill a large pot with water and bring to a boil over medium-high heat. Add milk, butter, honey, red pepper flakes and salt.
2. Carefully add corn and reduce the heat to simmer.
3. Boil the corn for 8 to 10 minutes.
4. Use tongs to remove the corn from the butter bath and serve immediately.

ChefSecret:  I also like to strip the husks off the corn, slather it with mayonnaise, sprinkle it with Parmesan cheese and wrap it tightly in aluminum foil. You can do this ahead of time. Toss the “iron-clad” corn on the Barbie the same time you put your steaks up they will be ready when the meat is medium-rare.

Covid-19 Quip of the Day: “This darn pandemic! I went grocery shopping with a mask last night, got home and discovered I brought home the wrong wife. Everyone looks alike. Stay alert people!”
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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Side #Corn #Honey#PerspectivesTheConsultingGroup #QuarantineKitchen#Covid19 #FeedingAmerica

                                        ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? How much do you know about Filipino food? It is a very diverse and delicious cuisine. One of my favorites is deep-fried Lumpia rolls. Lumpia is derived from the fried Chinese spring roll or egg roll and is very popular in Indonesian and Filipino cuisine. It is smaller in size and shape than an egg roll. Lumpias are made of thin paper-like or crepe-like pastry skins called "lumpia wrappers" enveloping savory or sweet fillings.
 
The origins date back centuries (17th Century). The Chinese originally sought to create a meal that incorporated all the fresh bits and pieces of vegetables available in spring after a winter of consuming mostly preserved foods. They can be served as a side dish or as an appetizer.
 
In Indonesia lumpia has become a favorite snack and is known as a common street food. In the Philippines, lumpia is one of the most common dishes served at gatherings and celebrations.
 
                                 You will need a candy or frying thermometer for this recipe.
 
Prep time:  45 mins
Cook time: 25 mins
Yield: about 30 Lumpias
 
Ingredients
1 tablespoon vegetable oil
1-pound ground pork
2 cloves garlic, crushed
1/2 cup chopped sweet yellow onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced Napa green cabbage
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon dark soy sauce
1-package lumpia wrappers (about 30 pieces)
2 cups vegetable oil for frying
 
Directions

1. Place a wok or large skillet over high heat and add the 1 tablespoon of vegetable oil. Cook the pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
2. Drain the grease from the pan, leaving a thin coating. Cook garlic and yellow onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions and cabbage. Season with salt, pepper, garlic powder and soy sauce.
3. Remove from heat and set aside until cool enough to handle.
4. Place a lumpia skin on a flat surface with one of the points down in front of you. Spoon three heaping tablespoons of the filling onto the wrapper near the closest corner of the wrapper, leaving a 1-1/2” space from the wrapper edges. Bring the corner of the wrapper closest to you up and over the filling, and neatly fold in the two sides toward the center. Roll the wrapper with the filling up toward the topper of the wrapper. Keep the roll tight as you assemble. Before the final roll, moisten the top corner and adjacent sides with water to seal the edges. Repeat for each lumpia.
5. Cover the rolls with plastic wrap to retain moisture.
6. Heat a heavy skillet over medium heat, add oil to 1/2” depth, and heat until the oil has reached 350°F.
7. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, gently turning them until all sides are golden brown.  Be sure to allow the oil to return to 350°F before frying the next batch.
8. Drain on paper towels.
9. Serve immediately.

 
ChefSecret:  The big secret is to make sure to tightly roll and seal the rolls well.
 
                                                     Sweet Chili Lumpia Dipping Sauce
 
Prep time:  2 minutes
Cook time:  3 minutes
 
Ingredients
1 cup water
1-1/2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons granulated sugar (better yet use palm sugar, if you can find it)
1-2 chili peppers (siling labuyo), minced finely
2 teaspoons cornstarch
1/4 cup shredded carrots
1/8 teaspoon of kosher salt
 
Directions

1. Mix all the ingredients together, dissolving the cornstarch thoroughly.
2. Cook over medium heat until thick.
3. Serve as a dip for Filipino Lumpia, Lumpiang Shanghai, Cheese Lumpia or any fried food.

 
ChefSecret: 

1. Siling Labuyo, better known as Thai bird chili peppers, are added depending on one's preference, whether mild and flavorful or hot and spicy.
2. Use caution when handling fresh chili peppers being sure to keep your hands away from your face, especially your eyes. Wash your hands thoroughly after handling them and before using the bathroom to avoid painful cross-contamination.
3. You can use a pinch of crushed red pepper flakes to better control the heat of the lumpia dipping sauce, instead of using fresh chili peppers.
4. If available, use tapioca starch; cornstarch can turn the sauce into a pasty consistency if stored refrigerated.

 
Covid-19 Quip of the Day:  I told my suitcases there would be no vacation this year. I’m staying home with my emotional baggage.
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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizers #Lumpia #Pork #FilipinoCuisine #FilipinoFood #EggRolls #SpringRolls #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

                                    A Recipe Hack of The Kentucky Colonel

How you doin”? Thinking of going on a summertime picnic any time soon? How about some chilled roasted chicken, or better yet some old-fashioned crispy fried chicken? Coleslaw is the best side with any cold (or hot) picnic chicken, of course. It is the perfect side dish to go with almost anything.
 
I’ve always been addicted to KFC’s minced creamy coleslaw. It’s quite simple to make and it only takes about 15 minutes to pull it all together. Personally, I don’t care for coleslaw that is just mixed. I like to give the final slaw about 4 hours to marry the flavors and discharge all the water out of the cabbage. Put mine next to the Colonel’s and I bet you can’t taste a difference.
 
Prep time:  15minutes
Chill time:   4 hours or overnight
Yield: 8 to 10 servings
 
Ingredients
4 cups shredded and as well as diced cabbage (about 1/2 of a medium head)
1/4 cup minced carrot
1/4 cup minced yellow onion
1/4 cup whole milk
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup buttermilk (see ChefSecret below on how to make your own buttermilk)
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons of lemon juice
1 tablespoon apple cider vinegar
 
Directions

1. Shred and dice the cabbage, carrot and onion—confetti cut is what you are looking for. Do not use purple cabbage as it will discolor.
2. Place the veggie mix in large mixing bowl and mix well.
3. In a medium-size mixing bowl, whisk together all the dressing ingredients.
4. Add the completed dressing to the cabbage mix and stir to combine thoroughly.
5. Cover with plastic wrap and place the bowl in a refrigerator for approximately 4 hours, or overnight. That will give your coleslaw flavors some time to blossom
6. Mix and stir your coleslaw before serving.
7. Serve fresh within one or two days for best results.

 
ChefSecret:  This coleslaw recipe calls for 1/4 cup of buttermilk. If you don’t want to purchase a whole carton of buttermilk, you can make your own buttermilk by using milk and lemon juice. Put 1/4 cup of whole milk in a measuring cup and 1 teaspoon of freshly squeezed lemon juice into the milk—it’s got to be fresh lemon juice, not from concentrate—that won’t cut it. Let it sit for 5 minutes, and it should become a little bit curdled. It’s kind of like magic—it’s now buttermilk and is ready to use in this coleslaw recipe.

Covid-19 Quip of the Day: I don’t get it… Some people are afraid of getting fined for congregating in crowds. As if catching a deadly disease and dying a horrible death wasn’t enough of a deterrent.
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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #ColeSlaw #KFC #SideDish #Picnic #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? We have another great Instant Pot meal to share with you, but before I share Joan’s favorite meal in the world—Mac & Cheese—we want to thank many of our friends for their responses to our Covid-19 Survival Guide Cooking Lessons.
 
To Jayne and Kathy, your quiches looked great—thanks for the pix. We especially like to hear that you both included additional vegetables to make this your own recipe. That’s part of the fun of it all. Our cooking lessons are flexible, and you can always feel free to add and subtract ingredients at the whim of the chefs.
 
Brad, your comments on cocktails have been fun to read. I didn’t know you were of Portuguese descent so you can really appreciate my references to Lisbon-siders drinks and pastry. Bob and Will, thanks for the photo images on our Texas Cowboy Casserole—you proved once again that Bisquick is a great fallback ingredient. And, Nel, I’m glad you saw the wisdom and convenience of our Instant Pot Spaghetti and Meatball dinner. Linda, thanks for trusting us enough to go out and purchase a new Instant Pot. I’m sure it will bring you lots of cooking joy.  We know many of you were skeptical of everything tossed into one pot turning out dishes that are so delicious. We can’t call out everyone for your cooking efforts, but you know who you are—thank you and stay tuned.
 
There must be thousands of recipes for mac and cheese, not to mention the boxed products from Kraft, Amy’s and others. A classic homemade stovetop macaroni and cheese often has you make a cheese sauce that requires making a roux and at least two cups of milk or half-and-half. But while it might be hard to believe, in this Instant Pot version, the pasta and cooking water do most of the sauce work, so all you need is a little half-and-half added together with the cheese at the very end.
 
Prep time:  10 minutes
Cooking time:  20 minutes
Yield:  6 to 8 servings
 
Ingredients
2 tablespoons unsalted butter
16 ounces dried pasta shells or elbow macaroni
4 cups water
1/2 teaspoon kosher salt
3-1/2 cups shredded cheese, such as sharp cheddar or Monterey Jack (about 16 ounces)
1/2 cup half-and-half
 
Directions

1. Turn on an Instant Pot to SAUTÉ and add the butter.  Once the butter is melted, turn the Instant Pot off.
2. Add the pasta, water, and salt.  Seal the Instant Pot.  Use the manual setting to set the pressure cooker to cook for 6 minutes on HIGH pressure.  It will take about 10 minutes to come up to pressure.
3. When the cook time is done, immediately QUICK RELEASE the pressure being careful not to burn yourself on the steam.
4. Turn the Instant Pot OFF.  Open it, add the cheese and half-and-half, and stir until combined.
5. Put the lid back on the Instant Pot again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. 
6. Give it a quick stir and serve immediately.

ChefSecret:  If you are like me and like a sharper finish on your mac and cheese sauce, add a couple of teaspoons of blue cheese for a more adult finish. Take it to the next level with a little cooked lobster, shrimp, chicken or bacon.
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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, be positive, stay well, stay safe, be kind and always give thanks to our many first responders on the front lines who risk their lives for us.

If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#InstantPot #Macaroni&Cheese #Entrees #SideDishes #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                          © Perspectives/The Consulting Group, Inc., 2020