How you doin’? Lawry’s California Center was an oasis just a couple of miles outside of central downtown Los Angeles. When designed it was meant to represent everything great about the California lifestyle. We used to tell visitors, California was not only a state, but a state-of-mind. It was the corporate the headquarters of Lawry’s Foods, Inc. and where at least half of all production took place. There were several restaurants on the property, as well as a curated gift store with a large array of California wines for sampling or purchase.
 
My office overlooked the gardens and I loved coming to work every morning. For lunch I had a choice of 3 restaurants, but more importantly for the sake of this blog I usually would order a wonderful fresh salad—my favorite was the La Cocina Corn Salad. It can be served as a delicious side dish made with grilled corn, with black beans and a tasty creamy dressing or splurge it up and top it with grilled meats or seafood for an exciting entrée salad.
 
Prep Time:  25 minutes
Cook Time:  10 minutes
Yield:  4 servings
 
Ingredients
 For the “greens”
1 tablespoon EVOO (olive oil)
5 ears fresh corn-on-the-cob, shucked and kernels removed
1/4 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon Lawry’s Private Blend Pepper
1 tablespoon minced garlic
1 cup diced red bell pepper
1/2 cup (packed) chopped cilantro leaves (no stems)
1/4 cup diced red onion
1 jalapeño pepper, seeded, seamed and diced
1 (15 oz) can) black beans, drained and rinsed
4 cups torn romaine hearts
 
For the dressing
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1-1/2 tablespoons freshly-squeezed lime juice
1 tablespoon minced garlic
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon Lawry’s Private Blend Pepper
1/3 cup crumbled cotija cheese
 
For the garnish
3 chopped green onion tops
6 sprigs cilantro
1 avocado cut in quarters
1/4 cup crumbled cotija cheese
 
Suggested extra toppings
Grilled shrimp
Grilled steak
Grilled chicken
 
Instructions

1. Oil and grill the corn-on-the-cob.
2. Allow the corn to cool and then cut the kernels from the cobs.
3. Heat the corn in a hot skillet and add 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon garlic. Cook the corn kernels until beginning to brown.
4. When the corn is cooked toss it into a large bowl.
5. Chop all the vegetables and cilantro and add to the bowl.
6. Add the drained and rinsed black beans to the bowl.
7. Mix the dressing ingredients together.
8. Stir the dressing into the salad until well combined.
9. Allow the salad and dressing to meld for at least 30 minutes
10. When ready to serve add the torn romaine hearts to the bowl and toss.
11. Serve with your choice of garnishes and extra toppings.

 
ChefSecret:  Serve this salad either warm or chilled.

Quip of the Day:  I went to see the doctor about my next colonoscopy. He asked me if I wanted the deluxe service with tiny fiber optics or the economy procedure using a hamster and a helmet Go-Pro. Which one do you think the insurance company approved?
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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. 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, be 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. 

#SideDish #Salad #Corn #Lawrys #EVOO #LaCocina #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I think corn is my favorite spring and summer-time vegetable. It is so versatile allowing you to cook it or use it in so many ways. There’s the seasonally simple way to enjoy it as boiled or grilled corn-on-the-cob, or you can get a little more adventurous with my recipe for Corn Fritters.  The taste and texture of these golden Corn Fritters are simply divine. They are a crispy and yet a little cakey, with pops of whole, crunchy corn kernels. They’re laced with slightly salty Parmesan cheese and chives—a nice savory contrast with the summery sweetness of the corn.
 
Native Americans had been using ground corn (maize) for thousands of years before European explorers arrived in the Americas. Corn-based products, such as corn flatbread, arepa (corn dough baked breads) and traditional corn muffins were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques which require ample supplies of cooking oil as well as equipment in which the oil could be heated to high temperatures.
 
European settlers learned the basic recipes and processes for corn dishes from the Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The Corn Fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep-fried foods, none more famous perhaps than Southern fried chicken.
 
Make a double batch of Corn Fritters if the kids are partaking or you’ve got friends coming over for a cocktail. Mini fritters make a fantastic appetizer. Big fritters will go with anything you serve for your summer BBQ. You can also serve Corn Fritters topped with a fried egg, bacon and real maple syrup for breakfast.
 
To control waste, always try to utilize all your ingredients. You will have some leftover chipotle chiles in adobo sauce. You can either freeze the leftovers for later or put them to work right away. Recipes like Filipino chicken adobo, chipotle beef tacos, and red pork chili will use the remaining chipotle chiles left in the can.
 
Prep time:  30 minutes
Fry time:  4 to 6 minutes per batch
Servings:  2 to 4
 
Ingredients 
For the chipotle aioli
1/2 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotle chiles in adobo sauce)
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
 
For the fritters
3 cups fresh corn kernels, from 3 to 6 ears, divided
1/4 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup finely minced chives, divided
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt (if needed, to taste)
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup, plus 2 teaspoons vegetable oil, divided
 
Directions
To make the aioli

1. In a small bowl, combine all the ingredients and stir together well.
2. Cover the bowl with plastic wrap and refrigerate until ready to use it.

To make the fritters

1. Process 1-1/2 cups of the corn kernels in a food processor until they are coarsely puréed, about 15 to 20 seconds, scraping down the sides of the bowl halfway through processing; set aside.
2. In a 12-inch nonstick skillet, heat 1 teaspoon of the vegetable oil over medium-high heat until shimmering.
3. Toast the remaining 1-1/2 cups of whole corn kernels with the salt and cook, stirring frequently, until lightly golden, 3 to 4 minutes. Transfer to a medium bowl.
4. Return the skillet to medium heat, add another teaspoon of oil and the corn purée, and cook, stirring frequently with a heatproof spatula, until the purée is the consistency of thick oatmeal (it will cling to the spatula rather than dripping off), about 5 minutes.
5. Transfer the corn purée to the bowl of kernels and stir to combine.
6. Rinse the skillet and dry with paper towels.
7. Add the flour, 3 tablespoons of the chives, the Parmesan, cornstarch, cayenne, and a pinch each of salt and pepper into the corn mixture until well combined.
8. Gently stir in the egg until incorporated.
9. Line a rimmed baking sheet with paper towels.
10. In the clean skillet, heat the remaining 1/2 cup of vegetable oil over medium heat until shimmering.
11. Drop six 2-tablespoon portions of the batter into the skillet. Press with a spatula to flatten into 2-1/2-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side.
12. Transfer fritters to the prepared baking sheet. Repeat with the remaining batter.
13. Serve the corn fritters with the aioli and the remaining chives.

ChefSecret:  If you live in an area where fresh corn is grown, go out to the field and do a farmer’s harvest fresh off the stalk. That will be the best tasting corn you will ever enjoy.

Quip of the Day:  I haven't gotten anything done today. I've been in the Produce Department trying to open this stupid plastic bag.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#SideDish #Appetizers #SweetCorn #FreshCorn #Chipotle #Aioli #ChipotleAioli #Vegetables #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                         
                                             ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? We often discuss the origins or discoveries of different foods. I read an interesting article from Atlas Obscura by Luke Fater. Would you believe that the first internationalization of that famous fruit-based dip called Guacamole was first penned by William Dampier, a famous 17th century pirate?... yes, pirate.
 
Even though he was a ruthless, murdering, torturing bastard, he still loved a proper set table while on ship and land. This was very unusual since the perceived glamour of piracy is that its practitioners lived poorly and ate even worse. Skirting death, mutiny and capture left little room for comfort or transformative culinary experiences. The greatest names in piracy, wealthy by the day’s standards, ate as one today might on a poorly provisioned camping trip composed of dried beef, hardtack and warm beer. In those days of exploration and discovery the ocean seas were no place for an adventurous appetite—pirate or otherwise.
 
Privateer William Dampier allowed himself the curiosity for food. This pirate played a pioneering role in spreading ingredients and cuisines wherever he traveled—a Spanish prison excluded. He gave us the words “tortilla,” “soy sauce,” and “breadfruit,” while unknowingly recording the first ever recipe for Guacamole. Who better to expose the Western world to the far corners of earth’s culinary bounty than someone who, by necessity, made many of these places his hiding places?
 
William Dampier’s food-writing firsts included the use of the words “barbecue” and “chopsticks.” Dampier kept a journal wrapped in a wax-sealed bamboo tube throughout his journeys. During a year-long prison sentence in Spain in 1694, Dampier would convert these notes into a novel, A New Voyage Around The World, which became a bestseller and seminal travelogue for its time. It read like an episode of Anthony Bourdain, No Reservations.
 
While I can’t offer you recipes for flamingos, penguins or turtles I will share my recipe for my best Guacamole fit for William Dampier’s pirate table.
 
A tried-and-true Guacamole recipe that's easy to make, uses fresh ingredients and is loaded with flavor. It's the best Guacamole hands down. Read below to the ChefSecret to learn how to prevent you Guacamole from turning brown
 
Prep Time: 10 mins
Yield:  4 Servings
 
Ingredients 
3 large ripe Hass avocados
1/4 cup finely diced red onion
1/4 cup finely diced jicama
1/2 cup diced Roma tomatoes
1/4 cup chopped crisp-cooked bacon (optional)
3 tablespoons finely chopped fresh cilantro
1 finely diced jalapeño pepper, seeds and seams removed
2 tablespoons minced garlic
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
 
Directions

1. Slice the avocados in half, remove the pit, and scoop the pulp into a medium-size mixing bowl.
2. Mash the avocado with a fork and make it as chunky or smooth as you'd like.
3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt here or lime juice there if needed.
4. Serve the guacamole with warm tortilla chips.

ChefSecret:  What’s the best way to store your prized Guacamole so it will last longer without turning brown? Turns out there's a simple solution for keeping your mashed up avocado fresh and green for a few more days.
 
The solution lies with good old H2O. Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the Guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).
 
1.    Once you're ready to store the Guacamole, place it in an airtight storage container or a bowl that you will cover tightly with plastic wrap.
2.    Use a spoon to flatten the surface of the dip and remove any air bubbles.
3.    Gently add about a half-inch of water to the top of the Guacamole. Make sure the water covers the whole surface of the batch.
4.    Put the lid or covering on the container, and store in the fridge for two to three days.
5.    When you're ready to enjoy your Guacamole, gently pour off the water and stir before serving.

​Quip of the Day: Albert Einstein once said, “There is a difference between genius and stupidity—genius has it limits.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Appetizers #Guacamole #SideDish #Avocados #HassAvocados #WilliamDampier #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                       ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I moved into my new home and one of my first purchases was a brand-new barbecue. For the last 4 or 5 years I was confined to the use of my indoor grill.  Don’t get me wrong, I really like my Phillips grill, but it doesn’t produce the flavor I get from ‘cuing’ outdoors.
 
I was tired of eating ordinary baked potatoes—the old-fashioned way with gobs of butter and salt, so I created this simple recipe to put a little twist on them. My family and friends love them, and I hope you do too.
 
Prep time:  5 minutes
Cook time:  30 minutes
Yield:  4 to 6 Servings
 
Ingredients 
4 large baking Russet potatoes, halved
5 tablespoons melted unsalted butter
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary
1 teaspoon kosher salt
 
Directions

1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until fork tender.
2. Preheat the grill to medium-high heat. Drain potatoes well and toss with a few tablespoons of melted butter, garlic powder, black pepper, rosemary and salt to taste.
3. Place the potatoes skin-side down over indirect heat on the grill for about 15 minutes.
4. Turn the potatoes, brush with melted butter and cook until you see some grill marks.
5. Remove potatoes to a serving plate and sprinkle salt and the remaining melted butter mixture.

ChefSecret:  You can easily make it a vegan side dish by substituting olive oil for the melted butter.

Quip of the Day:  Do you know what a potato’s favorite horror film is? The Silence of the Yams.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#SideDish #Potatoes #Vegetables #RussetPotatoes #GrilledPotatoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? It just about an hour before dinner. Everyone is out in the living room getting ready to feast on turkey, mashed potatoes, gravy and Green Bean Casserole. You are stressing out. You need to get your green vegetable side dish ready to serve. How about making the original Green Bean Casserole? It takes just minutes to whip up and contains a mere six convenience ingredients.
 
Sixty years ago, Dorcas Reilly invented the classic American dish of Green-Bean Casserole when she worked in the Campbell Soup test kitchen. Ms. Reilly was one of the first full-time employees at the Campbell’s Home Economics kitchen where she helped to create recipes printed on the labels of the company’s famous products. Ms. Reilly worked in the H.E. kitchen cooking with things that were most likely to be in most homes looking for easy recipes that used Campbell’s products that were not too expensive to make. Today, this recipe is still a staple at holiday dinners across the country.
 
Her original recipe (below) calls for mixing a can of cream of mushroom soup, cooked green beans, milk, soy sauce and black pepper. Pop it in the oven, toss some crunchy fried onions on top, and yet another element of the Thanksgiving dinner will be done!
 
Prep time:  10 minutes
Bake time:  30 minutes
Yield:  12 servings
 
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup (I prefer Campbells)
1 cup whole milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups blanched cut green beans
2-2/3 cups, divided fried onions (the one in the funny can—French’s or private label)
 
Directions

1. Preheat an oven to 350⁰ F.
2. In a 3-quart casserole, stir in the soup, milk, soy sauce, pepper, beans and 1-1/3 cups of the onions.
3. Bake for 25 minutes or until hot.
4. Remove from the oven and stir to mix.
5. Top with remaining onions.
6. Bake for another 5 minutes then serve.

ChefSecret:  For a festive touch, stir in 1/2-cup chopped red peppers with the soup. Omit soy sauce and stir in 1/2-cup shredded Cheddar cheese with soup. Sprinkle more cheese on top as desired when topping with onions.

Quip of the Day: “What did the turkey say to the computer?" "Google, Google.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#ThanksgivingRecipe #Thanksgiving #Sides #GreenBeanCasserole #CampbellsSoup #CreamOfMushroomSoup #HolidayRecipes #Holidays2021 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                     ©Perspectives/The Consulting Group, Inc., 2021