…from the Perspectives’ Kitchen![]() How you doin’? What do you do when you have left over rotisserie chicken?… wrap it all up! I like to make quick lunch wraps with leftovers in the test kitchen. My Grilled Tortilla Chicken Wrap recipe is just perfect for an easy lunch or simple weeknight dinner. Add all your favorite salad veggies and a yummy sauce for a delicious summer meal. Feel free to add green onions, shredded carrots, diced celery, feta cheese, or any other salad ingredients you have hanging out in the fridge. Prep time: 15 minutes Yield: 4 to 6 servings Ingredients 1 pound shredded leftover roasted or rotisserie chicken breasts or thighs 2 cups tzatziki sauce 4 to 6 large tortillas warmed 1 cup shredded romaine lettuce 4 to 6 thinly sliced tomatoes 12 sliced red onion rings Directions
Greek Tzatziki Sauce Prep time: 10 minutes Yield: 4 to 6 servings My easy tzatziki sauce is a delicious summer condiment. Use it to dress up grilled veggies or a chilled crudité, sandwiches, salads and more, or add it to my Grilled Tortilla Chicken Wrap. Ingredients 1/2 cup finely chopped cucumber 1 cup thick whole milk Greek yogurt 1 tablespoon fresh lemon juice 1/2 tablespoon extra-virgin olive oil 1 grated garlic clove 1/4 teaspoon kosher salt 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint, optional Directions
ChefSecret: Add a little more texture and flavor by grilling the assembled wrap in the same frying pan with a touch of melted butter. Quip of the Day: What’s a sandwich’s favorite type of music? Wrap. ------------------------------------------- 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 #Wrap #RotisserieChicken #GrilledTortilla #TzatzikiSauce #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ Happy Hour Bar![]() How you doin’? One of the most popular flavored truffles at Choclatique was our St. Germain in the Epitome collection. It had both an aroma and flavor that was most compelling. When in production you could smell the St. Germain the minute you walked into the chocolate studio. It was one of my top five favorite truffles out of 350—even rating higher than our award-winning Champagne truffles. Just what is St-Germain? St. Germain is an elderflower liqueur. It is made using the petals of Sambucus nigra from the Savoie region in France. Each bottle is numbered with the year the petals were collected. Petals are collected annually in the spring over a period of three to four weeks and are often transported by bicycle to collection points to avoid damaging the petals and impacting the flavor. St-Germain was created by master distiller Robert Cooper, son of Norton Cooper, the owner of Charles Jacquin et Cie, after trying an elderflower-based cocktail at a London bar in 2001. The brand was named after Saint-Germain-des-Prés, and the bottle shape is influenced by Art Deco motifs associated with the Belle Époque history of this area. Launched in 2007 by Cooper Spirits Co, St-Germain can now be found in many back bars. In 2013, the company was sold to Bacardi and Robert Cooper agreed to work with Bacardi as a "brand guardian" and spokesperson. Unfortunately, the contract didn’t last too long as Robert Cooper died at the age of just 39 in 2016. Ingredients 1.5 ounces vodka (I prefer Absolut vodka) 1 ounce freshly squeezed and strained lemon juice 1/2 ounce St. Germain liquor 5 ounces soda water 2 lemon wheels, garnish Directions
ChefSecret: Color up the garnish by using a lemon, lime and orange wheels. Quip of the Day: A new priest at his first mass was so nervous that he could hardly speak. After mass, he asked the Monsignor how he had done. The Monsignor replied, "You did fine, but seemed quite nervous. When I am worried about getting nervous on the pulpit, I put a glass of vodka next to the water glass. If I start to get nervous, I take a sip." The next Sunday, he took the Monsignor's advice. At the beginning of the sermon when he got nervous, he took a drink. He proceeded to talk up a storm. Upon his return to his office after mass, he found the following note on the door: *Sip the vodka; don't gulp. *There are 10 commandments, not 12. *There are 12 disciples, not 10. *Jesus was consecrated, not constipated. *Jacob wagered his donkey; he did not "bet his ass." *We do not refer to Jesus Christ as the late J.C. *The Father, Son, and Holy Ghost are not referred to as daddy, junior, and the spook. *David slew Goliath; he did not kick the crap outta him. *When David was hit by a stone and knocked off his donkey, don't say he was stoned off his ass. *We don't refer to the cross as the "Big T." *When Jesus broke the bread at the last supper, he said, "Take this and eat it for it is my body." He did not say "Eat me." *The recommended grace before a meal is not "Rub-a-dub-dub, thanks for the grub, yeah God." *There will be a taffy pulling contest at St. Peter's, not a peter pulling contest at St. Taffy's. ------------------------------------------ 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. #Cocktail #HappyHour #StGermainVodkaCollins #Vodka #StGermain #Elderflowers #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen![]() 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
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!” ------------------------------------------- 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 #Lunch #Dinner #NashvilleHotChickenDunkers #KingsHawaiian #FranksHotSauce #HiddenValleyRanch #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Kitchen![]() How you doin’? Summertime is salad and dip time. One of my all-time favorite salads is The Cobb—I can eat one every day and never get bored because of the different and interesting ingredients. The varied flavors and textures give you what we call comeback flavor. You might ask yourself, what’s the origin of this now most popular salad? Well, the story goes like this… The Brown Derby-Beverly Hills was actually Perspectives’ first client. Sally Cobb, Bob Cobb’s widow, was trying to keep the Derby in Beverly Hills afloat at a time when the entire restaurant scene in Los Angeles was changing. I used to love the Brown Derby, and especially the classic Cobb Salad. So, here's the recipe along with the Hollywood folklore of how it was invented as told to me by Sally Cobb. One night in 1925—almost one hundred years ago!—Herbert K. Somborn was chatting with Abe Frank, the manager of the Los Angeles Ambassador Hotel, and Sid Grauman of Chinese Theater fame; and as idle chatter goes he remarked, "You could open a restaurant in an alley and call it anything or you could even build it in the shape of a hat and if the food and service are good, the patrons will come flocking." To achieve the standards set for this little Derby, Somborn, the husband of the celebrated cinema star, Gloria Swanson, selected a young friend who had been raised in the restaurant business. This was Robert H. Cobb, a combination food checker, steward, buyer, cashier and occasional cook when the Brown Derby opened. During its first four years, the original Little Hat Derby restaurant added only two items to its menu—a salad and a cake. The salad was almost an accident. Bob Cobb, growing weary of the steady hot-dog-hamburger diet, found an avocado in the icebox. He chopped it up, along with some lettuce, celery and tomatoes, plus a strip of bacon and some salad dressing, and had that for his dinner. Several days later he tried it again, adding other ingredients that he had purchased on his way to work—breast of turkey (some people claim it was chicken, but it was originally turkey), chives, hard-boiled egg, watercress and a wedge of Roquefort cheese for the dressing. And that's how the Cobb Salad was really born. Everything was finely chopped and that was very laborious, so Mr. Cobb went to an engineer who was able to invent a horizontal chopper. That device was later reproduced by Hobart Corporation and named the Buffalo Chopper (named for the city in which the concept was born). Since it’s summer I decided that I wanted to invent a dip to bring to family picnics that emulated the flavors of The Cobb Salad. With the help of Hidden Valley Ranch dip mix and all of the other Cobb Salad ingredients all chopped up it was like magic—the Cobb Salad Dip. Prep Time: 15-20 Minutes Yield: 8 to 10 servings Ingredients 1 packet Hidden Valley Original Ranch Dips Mix 16 ounces sour cream 3/4 cup shredded cooked chicken 1/2 cup crumbled bacon, plus 2 tablespoons more for garnish 1/2 cup crumbled hard-boiled eggs 1/2 cup crumbled blue cheese, plus 1/4 cup more for garnish 3/4 cup diced avocado 1/2 cup diced tomato 1 teaspoon Tabasco sauce (optional) Directions
ChefSecret: Got leftovers? Be safe—refrigerate within 2 hours after putting the dip out, or discard it. Quip of the Day: My friend ordered a cobb salad yesterday and was disappointed there was no corn or cobs in this iconic salad. ------------------------------------------- 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. #Appetizer #Dip #CobbDip #Salad #CobbSalad #BrownDerby #Brunch #Lunch #HiddenValley #Cheez-It #Ritz #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Happy Hour Bar![]() How you doin’? I can’t imagine a better summertime beverage that is as refreshing and thirst quenching as my Summertime Fizzy Sangria. It’s great for brunch, lunch or dinner and when served al fresco-style on the backyard patio. The origins of Sangria are from Spain—it is an enhanced alcohol-wine punch. Sangria traditionally consists of an inexpensive red wine and fresh fruit, often with other spirits. Sangria is one of the most popular drinks in Spanish cuisine. It is commonly served in bars, restaurants, chiringuitos and at festivities throughout Spain. Traditionally, Sangria is simple to make with a minimal amount of fresh ingredients. While it is a perfect fruity summer beverage it is also easily adaptable and delicious in all its forms! Prep time: 10 minutes Yield: 4 servings Store: 48 Hours Ingredients 1/2 medium tart apple, cored, skin on, chopped in 1-inch cubes 1/2 medium orange, rind on, sliced into rounds, large seeds removed, plus more for garnish 2 tablespoons granulated sugar 3/4 cup orange juice 1/3 cup brandy 750 ml bottle dry Spanish red wine (Tempranillo, if available) 1 cup ice to chill 1 mint sprig 1 12-ounce can of Sprit or Squirt (grapefruit flavor) Options: I like to use what’s leftover in my produce drawer to make Sangria—I sometimes add a sliced lemon or lime or both. I also like to add fresh chopped plums and peaches to the glass and then pour the Sangria over. The peaches and plums really add another level of flavor. Directions
ChefSecret: If you don’t have Spanish wine on hand, a Pinot Noir or a Merlot can be substituted. Quip of the Day: I’m a wine enthusiast. The more wine I drink, the more enthusiastic I get! ------------------------------------------ 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. #Cocktail #HappyHour #FizzySangria #Sangria #Tempranillo #Brandy #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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