…from the Perspectives’ Kitchen![]() 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
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) ------------------------------------------- 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. #Entrees #Dinner #MongolianBeef #Beef #FlankSteak #InstantPotMongolianBeef #InstantPot #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup PERSPECTIVES/The Consulting Group, LLC, 2025
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…from the Perspectives’ Happy Hour Bar![]() 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
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. ------------------------------------------ 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, 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 …from the Perspectives’ Kitchen![]() 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
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.
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.” ------------------------------------------- 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. ------------------------------------------- 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 …from the Perspectives’ Kitchen![]() 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
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. ------------------------------------------- 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. ------------------------------------------- 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 …from the Perspectives’ Happy Hour Bar![]() 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
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. ------------------------------------------- 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 |
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