How you doin’? Instant Pot Mongolian Beef is a delicious dish made with flank steak with a dark flavorful sauce. The beef is tender, and the sauce is thick and rich… perfect to serve over rice.
 
Legend has it that when the Mongol Empire was at its peak, almost 1,000 years ago, it was Genghis Khan and his army that gave us what we now know as Mongolian Beef.
 
At the end of a long hard day of battle, the Mongols would make a large fire and use their shields as grills, as the Mongols believed that food should never be cooked directly on fire. With a freshly slaughtered cow or yak, they would use their swords to turn the meat and even eat with. They had brought along garlic and onions on their battles to help season and flavor the meat, along with a special sweet sauce that only the Mongols knew how to make.
 
We know this is just a ‘legend’, but it’s a lot more fun than the actual truth behind Mongolian Beef (spoiler alert, it doesn’t come from Mongolia, neither does Mongolian BBQ). Regardless of the origin, it’s still one of the top selling dishes in Chinese restaurants.
 
Mongolian beef is a dish from Taiwan consisting of sliced beef, commonly paired with scallions or mixed vegetables and is not particularly spicy. As noted above, Mongolian Beef is often served over steamed rice or in the US, over crispy fried cellophane noodles. It is one of those staple dishes in American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine.
 
For some reason Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared… beef grilled over basins of charcoal or gas-fired grills. None of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but from basic Chinese-American cuisine. A variation—Mongolian lamb—substitutes the beef with lamb (same ingredients and prep and cooking times).
 
Prep time:  25 minutes
Cook time:  25 minutes
Yield:  6 servings
 
Ingredients 
3 tablespoons corn starch
2 pounds flank steak, cut across the grain in 1-inch wide strips
2 tablespoons cooking oil, canola, peanut, other neutral oil
8 cloves garlic, pressed
1 tablespoon ginger, minced (or 3 teaspoons powdered)
3/4 cup low sodium soy sauce
2 tablespoons rice wine (mirin), or sherry or rice wine vinegar
3 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes, (or 1/4 teaspoon cayenne pepper)
3/4 cup water, divided
5 green onions, chopped in 1-inch pieces
1/4 cup brown sugar
2 tablespoons toasted sesame seeds
 
To thicken the sauce
2 tablespoons corn starch
2 tablespoons cold water
 
Directions

1. Add the corn starch to a large plastic zip closure bag. Add the beef slices and shake to coat them in the corn starch. Set them aside in the bag.
2. Turn on the Instant Pot to SAUTÉ setting.
3. When the pot is hot, add the oil.
4. Add the beef in one layer and brown both sides. You will need to do this in two batches, so the meat isn't crowded. The meat will not be fully cooked at this point. Remove the browned meat to a plate and set aside.
5. While the beef is browning, using a large measuring cup add the garlic, ginger, soy sauce, rice wine, sesame oil, red pepper flakes and 1/4 cup of water. Mix well and set aside.
6. Add the remaining 1/2 cup of water to the pot and use a wooden spoon to scrape up all the browned bits from the bottom of the pot (deglaze).
7. Add the sauce and green onions to the pot and stir.
8. CANCEL the SAUTÉ SETTING and add the beef and any liquid on the plate back into the pot.
9. Close the lid and set the steam release knob to the sealing position.
10. Press the PRESSURE COOK button to HIGH PRESSURE for 10 MINUTES. The pot will take 5 to 7 minutes to come to pressure.
11. While the beef is cooking, mix the corn starch and water for thickening. Set aside.
12. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 MINUTE NATURAL RELEASE.
13. Turn the steam release to the VENTING POSITION to release the remaining pressure.
14. When the pin in the lid drops back down, open the lid.
15. Add the brown sugar, stir well.
16. Turn on the SAUTÉ setting (normal heat).
17. Stir the beef and sauce. When it starts to simmer, pour in the corn starch slurry, if needed. Then TURN OFF the Instant Pot.
18. Serve immediately over some hot cooked rice and garnish with toasted sesame seeds.

ChefSecret:  A lot of dishes in China had Mongolian in the name, but they were in no way related to Mongolian culture. So Mongolian beef is nothing more than a Taiwanese stir-fry!

Quip of the Day:  不怕慢，就怕站 (bù pà màn, jiù pà zhàn)
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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.

#Entrees #Dinner #MongolianBeef #Beef  #FlankSteak #InstantPotMongolianBeef #InstantPot #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                 PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Love is in the air… are you feelin’ it? Maybe Cupid can help.
 
Who is Cupid? Cupid is the Roman god of love, desire and attraction. He is the son of Venus, and his father is thought to be either Vulcan or Mars. In the Greek pantheon, he is known as Eros, the god of love and lust. Originally depicted as a winged youth, through the centuries he has evolved to be the chubby little cherub found on so many Valentine’s Day cards.
 
The Cupid’s Arrow Cocktail is composed of vodka, blood orange liqueur, orange juice, lemon juice, Sprite soda and a little sugar.
 
Joan and I usually don’t go out for Valentine’s dinner—that’s for amateurs, but we will celebrate by enjoying a refreshing Cupid’s Arrow.
 
Whether you are dating, married or single, this cocktail is still an excellent choice to add a bit of romance to your Valentine’s Day so give it a whirl—or better yet a shake—using my recipe below.
Cheers, cheers and kissy face, too!
 
Prep time:  7 minutes
Yield:  1 cocktail

Ingredients 
1-1/2 ounces vanilla vodka
3/4 ounce blood orange liqueur
1-1/2 ounces orange juice
1 splash lemon juice
1 teaspoon granulated sugar
1/2 teaspoon pink or red colored sugar crystals
5 chopped strawberries
1/2 can Sprite soda
1 sprinkle chocolate shavings for garnish
 
Directions

1. Combine vodka, liqueur, orange juice, lemon juice and sugar in a cocktail shaker.
2. Shake it like you mean it!
3. Wet and dip a glass rim in pink or red sugar crystals.
4. Fill glass with ice cubes.
5. Pour shaken mixture over ice.
6. Add the strawberries and sprite; stir to mix.
7. Sprinkle with chocolate shavings.

ChefSecret:  Don’t want the sugar?... substitute with 1/2 packet of Splenda.

Quip of the Day:  Cupid’s new dating app is struggling. Why? Turns out, love at first swipe is a tough sell.
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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, be positive, stay well, be kind and kiss up a storm. 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 #Vodka #CupidsArrowCocktail #ValentinesDayCocktail #HappyValentinesDay #CupidsCocktail #LoveIsInTheAir #HappyHour2025  #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When I think about the best possible dessert for a Valentine dinner, I automatically think of my special Bistro Crème Brûlée. There’s a good reason it’s so popular—aside from being so easy to make, just beneath the crunchy browned sugar top is a rich, creamy, vanilla-flecked custard that’s velvety smooth. It all about the textures!
 
Another great thing about Bistro Crème Brûlée is that it’s served individually, meaning everyone gets to take a whack with their spoons against the sugar shell to shatter it, arguably the most fun aspect of this iconic French dessert. The individual serving dishes also make this the perfect sweet-creamy ending to a dinner party.
 
While Bistro Crème Brûlée might sound ultra fancy and seem difficult to make, it’s actually easier than making eclairs or chocolate mousse since the process is mostly hands-off—just pour the 5-ingredient custard, whisked together by hand, into ramekins and then bake in a water bath. Chill the custards down, then sprinkle sugar on the surface and caramelize it with the broiler or a kitchen torch. It truly is that easy!
 
And for those who love to play with fire they will get their chance to use a kitchen torch to brown the top. I’m just not sure which is more satisfying… cracking the top or that first spoonful of ultra creamy custard.
 
Prep time:  15 minutes
Cook time:  45 minutes to 1 hour 45 minutes
Yield:  8 servings
 
Ingredients 
For the custard
1 vanilla bean, or 1 tablespoon vanilla bean paste
4 cups cold heavy cream, divided
1/3 cup granulated sugar
1/4 teaspoon kosher salt
9 large egg yolks
 
For serving
1/4 to 1/3 cup granulated sugar
Berries, for serving
 
To make the custard

1. If using vanilla bean, cut 1 in half lengthwise with a paring knife. Scrape the sticky seeds out with the non-sharp side of the knife. Place the seeds and vanilla pod in a small saucepan.

Note: If using vanilla bean paste, place 1 tablespoon in the saucepan.

1. Add 2 cups of the heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Bring to a light simmer over medium heat, whisking until the sugar dissolves.
2. Remove from the heat, cover, and let stand for 10 minutes.
3. Meanwhile, preheat the oven to 300⁰ F.
4. Layer the bottom of a roasting pan or large baking dish with a small kitchen towel (fold as needed so it lies completely flat). Set 8 (6-ounce) ramekins or crème brûlée dishes on the towel, making sure they are not touching each other.
5. Bring about 8 cups water to a boil in a kettle or saucepan, then turn off the heat.
6. Stir the remaining 2 cups of cold heavy cream into the cream-sugar mixture.
7. Place 9 large egg yolks in a large bowl. While whisking the yolks constantly, slowly pour in the cream mixture and whisk until smooth.
8. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher with a spout; discard the contents of the strainer.
9. Pour, dividing the mixture among the ramekins.
10. Pull the oven rack out about halfway and place the roasting pan on it. Carefully and slowly pour enough of the hot water into the roasting pan (do not let any water splash into the ramekins) so that it comes about halfway up the sides of the ramekins. Make sure the towel is completely soaked.
11. Slowly push the oven rack back in.
12. Bake until the center of each crème brûlée is just barely set, it should jiggle but not be liquidy, about 45 to 50 minutes for round ramekins, or 30 to 40 minutes for flatter crème brûlée dishes.

Note: If baking in rounds, make sure to refill the roasting pan with hot water as needed.

1. Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours.
2. Transfer the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until chilled, at least 4 hours or up to 2 days.

To caramelize the top:

1. Pull the custard dishes from the refrigerator and gently blot the top of each crème brûlée with a paper towel to remove any moisture.
2. If using a broiler, heat the broiler for at least 30 minutes or up to 1 hour before serving; you want to be sure it’s really hot.
3. Sprinkle each ramekin with 1 teaspoon granulated sugar, or each crème brûlée dish with 2 teaspoons granulated sugar.
4. Gently tap the ramekins to cover the surface evenly with sugar, then tap out the excess sugar.

Option 1: If using a culinary torch, torch the sugar on each until it is melted and light golden-brown.

Option 2: If using a broiler, place the ramekins on a baking sheet. Broil on an oven rack positioned closest to the broiler element until the sugar is melted and light golden-brown, 30 seconds to 2 minutes. Check on them often: Move them around as needed so they brown evenly, and remove any crème brûlées that brown more quickly than the others.

1. Refrigerate the sugar-crusted dishes uncovered for at least 30 minutes but no more than 1 hour before serving so that the custard chills down again. Do not chill longer or the sugar crust will soften.
2. Serve with berries if desired.

ChefSecret:  If using pure vanilla extract, 1 tablespoon of vanilla extract can be substituted for the vanilla bean or vanilla bean paste. Do not heat with the cream and sugar but whisk into the egg yolks.

Store: The custards can be made up to 2 days ahead and refrigerated. Leftover crème brûlée can be covered and refrigerated for up to 4 days, but the sugar crust will soften. That said, it’s best to caramelize the sugar on only the crème brûlées that you plan to eat in a sitting. After caramelizing the sugar on top of the crème brûlées, they can be refrigerated for up to 1 hour before serving. Don’t wait longer, or the sugar top will lose its crunch.

Quip of the Day:  Finding love is like making Crème Brûlée. It may take a few tries before you get it right.”
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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. 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, 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.

#Baking #Dessert #BistroCremeBrulee #CremeBrulee #Custard #ValentineDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Hawaiian Luau Chicken is sure to transport you to sunny skies, ocean waves and warm sands at Waikiki Beach. You can smell the intoxicating aroma of the luau made by simmering chicken thighs in an aromatic broth of soy sauce (or shoyu), ginger, garlic and brown sugar, it’s bright and bursting with umami flavor.
 
“Shoyu” is a Japanese-style soy sauce that’s made with a combination of soy and wheat. It has a sweet-and-salty flavor and is used in stir-fries, as a dipping sauce for tempeh, sushi, grilled meat, tofu, eggs and vegetables and as a marinade. Aloha brand is commonly used in Hawaii but Kikkoman is an easily accessible brand that works just as well.
 
Hawaiian Luau Chicken is best served with rice, of course, and sautéed bok choy, udon noodles, or stir-fried vegetables are all great accompaniments.
 
Prep time:  15 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
1/2 cup shoyu soy sauce ( I prefer Kikkoman low sodium)
1/3 cup packed light brown sugar
5 tablespoons finely chopped garlic
3 tablespoons peeled and finely grated fresh ginger
1-3/4 cups unsalted chicken stock, divided
4 bone-in, skin-on chicken thighs (roughly 1-1/2  to 2 pounds)
2-1/2 tablespoons cornstarch
Sliced fresh scallions (green onion tops)
 
Directions

1. In a medium Dutch oven or a large, high-sided, heavy-bottomed skillet, whisk together the shoyu, brown sugar, garlic, ginger and 1-1/2 cups of stock until the sugar dissolves, about 1 minute.
2. Add the chicken thighs, skin-side down, and bring to a boil, undisturbed, over medium-high heat.
3. Reduce the heat to medium-low, cover with a lid, and simmer, turning the chicken halfway through, until it is tender and a thermometer inserted into the thickest portion registers 165°F, about 25 to 30 minutes.
4. Remove from the heat.
5. Broil the chicken (optional):
6. Using tongs, remove the chicken pieces and place them on a large-rimmed sheet pan, skin-side up.
7. Preheat the oven to broil with a rack about 6 inches from the heat source. Broil the chicken until the skin is golden brown and crisp, about 3 minutes.
8. In a small bowl, whisk the cornstarch and remaining 1/4 cup of chicken stock until well combined.
9. Add the cornstarch mixture to the shoyu mixture in the Dutch oven and whisk to combine.
10. Boil, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 1 minute.
11. Return the chicken, skin-side up, to the Dutch oven and spoon the thickened sauce over it.
12. Garnish with scallions, if desired, and serve.
13. Store leftovers in an airtight container in the fridge for up to 4 days.

ChefSecret:  If you want to get the true luau flavor, finish off the chicken thighs on an outdoor barbecue.

Quip of the Day:  This luau has me on island time—no rush, just relax.
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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. 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, 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.

#Entrees #Dinner #HawaiianLuauChicken #Aloha #Shoyu #IslandDinner #WaikikiBeach #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Okay, here’s the truth. I have a thing for Taylor Swift—yes, I am a “Swiftie! But I can’t root for her beau at Kansas City this weekend. I’m hoping that Philly will be able to dethrone the Chiefs—no threepeats for me.
 
Her taste in football teams may not be to my taste, but I do recommend a Taylor Swift cocktail favorite. If you’re one of her adoring fans wanting to blend their love for her music with unique drinks, here is one that hits the mark.
My French Blonde (yes, I know she not French) reflects Taylor’s hits, offering both vibrant, fruity options and sophisticated tastes combined to make a great Super Bowl cocktail.
 
The French Blonde is perfect for themed parties or stylish gatherings, infusing Taylor’s spirit into every sip. I love serving these because they always get people talking and smiling, celebrating her music in a fun, tasty way while rooting for the Eagles.
 
The French Blonde is a cocktail that tastes great for its blend of flavors. Mixing elderflower liqueur with dry gin, Lillet Blanc, and fresh grapefruit juice, topped off with lemon bitters—creating a refreshingly delicious drink. It’s the balance of floral and citrus notes that makes it a Swift favorite. The elder flower adds a subtle sweetness that complements the gin’s botanicals, while the grapefruit juice brings a vibrant acidity, making each sip a pure delight. For a drink that impresses, try my recipe.
 
And if this all too frou-frou for you… there’s always Dreams and Nightmares Pale Lager from Free Will Brewing if you’re an Eagles fan and a Bud Light if you’re a Chiefs fan.
 
Prep time:  5 minutes
Yield:  1 serving
 
Ingredients
1 ounce dry gin (my preference is for Hendrick’s)
2 ounces Lillet Blanc
1/2 ounce elderflower liqueur (there is no substitute for St. Germain)
2 ounces grapefruit juice
1 teaspoon freshly squeezed lemon juice
A few dashes of lemon bitters
Lemon peel and grapefruit wedge for garnish
 
Directions

1. Chill a coupe cocktail glass by filling it with ice water and setting it aside while you prepare the cocktail.
2. In a cocktail shaker, combine the dry gin, Lillet Blanc, elderflower liqueur and fresh grapefruit juice.
3. Add a generous amount of ice to the shaker.
4. Secure the lid and shake vigorously for about 15-20 seconds or until the outside of the shaker feels cold to the touch.
5. Discard the ice water from the chilled glass.
6. Shake a few dashes of lemon bitters directly into the chilled glass. This will add a layer of complexity to your cocktail.
7. Strain the mixture from the shaker into the prepared glass leaving the ice behind in the shaker.
8. For an extra touch of elegance, consider garnishing with a twist of lemon peel or a thin slice of grapefruit.
9. Your French Blonde is ready to be enjoyed. Sip and savor the harmonious blend of flavors.

ChefSecret:  There’s no substitute for St. Germain Elderberry liquor, plus it’s a neat bottle to dress up your back bar.

Quip of the Day:  Q. How does Taylor Swift make a cocktail? A. She shakes it off, shakes it off!------------------------------------------
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.

#Cocktail #Gin #StGermain #ElderflowerLiqeuer #FrenchBlondeCocktail #FreeWillBrewing #BudLight #SuperBowl #KansasCityChiefs #PhiladelphiaEagles #HappyHour2025  #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025