How you doin’? My favorite lunch at China Rose (my 16,000 square foot Chinese restaurant) was Wor Wonton Soup. I love all the flavors and textures. The difference between Wonton Soup and Wor Wonton Soup is the inclusion of added protein—roasted chicken, shrimp and barbecued pork. It is no doubt a meal in itself—lunch or dinner.
 
Now you may think with all these ingredients it must be difficult to make, but really it isn’t.  When it's mealtime, you just need to add some aromatics to a pot along with a carton of low sodium broth, and bring everything to a boil. Then add the frozen wontons to make a simple, flavorful soup.
 
I like to balance the soup with the addition of quick-cooking greens right before they are ladled out to serve. Then top each bowl off with green onions, sliced chiles, bean sprouts, cilantro or any other tender herb that will soften in the broth.
 
As the creative cook I know you are Wor Wonton Soup is a customizable meal starter or a complete dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. I put a bowl of fried wonton skins on the table, making it easy to add a little crunchy texture.
 
My Wor Wonton Soup is fast and easy, making me feel like an imperial Chinese chef. Don’t be that lazy meal provider staring at an empty refrigerator… remember that your freezer holds the key to a delicious, wholesome 15-minute meal.
 
Frozen wontons should  bite-sized, versatile, tasty, and cook in less than 5 minutes. Because the fillings are fully cooked, it’s impossible to screw them up.
 
This recipe can be easily multiplied. If you must, use the calculator on your phone or ask Siri or Alexa.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 serving
 
Ingredients 
1 (32-ounce) carton low-sodium chicken broth ( I prefer Swanson or private label or rich homemade stock)
2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish (separate tops and bottoms)
1 (1-inch) piece of ginger, sliced into 5 rounds
1 tablespoon minced garlic
Salt, to taste (I prefer to use 2 teaspoons soy sauce)
20 mini wontons (I prefer Bibigo Korean wontons—any flavor)
8 to 12 peeled and deveined large shrimp, whole or sliced
4 to 6 thin slices of roasted or BBQ’d pork tenderloin
optional ingredients (see ChefSecret)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the chicken broth or stock, green onion bottoms, ginger and garlic to a medium sauce pot and bring to a boil over high heat.
3. Cover with a lid, reduce to low, and simmer for 8 to 10 minutes.
4. Remove the lid and season with soy sauce or to taste.
5. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook for 5 minutes.
6. Add the shrimp, pork and/or chicken and more soy sauce, as needed, to taste.
7. Ladel into heated soup bowls.
8. Top at once with reserved green onions tops and any other desired garnishes and toppings.

ChefSecret:  This is a dinner dish to experiment and have fun with. There's no wrong way to make this quick Wor Wonton Soup. Broth base can be traditional chicken soup with simmered chopped carrots, celery and onion with a teaspoon of oyster sauce. The veggies should be simmered until they're tender. Noodles can also be added though it might a little much with the won tons.

For more of a Thai-influenced soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg.

I like the look and taste of greens in my Wor Wonton Soup like baby spinach leaves bok choy, broccolini or even shredded cabbage. Depending on what you are using, you'll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach leaves, can go in after the wontons have cooked.

Quip of the Day:  Q. What does 2,000 pounds of Chinese food weigh? A. Won ton.
-------------------------------------------
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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soup #WorWontonSoup #WonTons #Shrimp #Veggies #Pork #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? How are you doing on your New Year’s resolutions to eat more responsibly? I’ve been trying to be good, but it isn’t easy. It’s hard to stick to a diet, find easy recipes and stick to a budget, too.
 
With this recipe—Easy Oven Beef Tenderloin—I’ve hit at least two out of three.
 
This Easy Oven Beef Tenderloin proves that this beautiful centerpiece dish is within reach of any cook. All you need is a very hot oven. We served it with cowboy compound butter—the recipe is linked below.
 
Prep time:  5 minutes
Cook time:  25 minutes
Rest time:  50 minutes
Yield:  4-6 servings
 
Ingredients 
1-2 pounds trimmed beef tenderloin
1-1/2 tablespoons unsalted butter, melted
1 teaspoon low sodium soy sauce
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the tenderloin from the refrigerator and keep it at room temperature for about 30 to 45 minutes before cooking.
3. Preheat an oven to 500° F.
4. Stir the butter and soy sauce together; rub mixture over the entire tenderloin. Sprinkle evenly with salt and pepper on all sides.
5. Place the tenderloin on a foil-lined baking sheet.
6. Fold the thin tail end underneath so that the tenderloin is at an even thickness.
7. Roast in the preheated oven for 25 to 30 minutes or until desired degree of doneness (25 minutes will yield rare to medium rare). Let stand for 20 to 30 minutes before slicing and serving.
8. Serve with steamed green vegetables.

-------------------------------------------
ChefSecret:  This beef tenderloin is absolutely delicious served with Cowboy Compound Butter.
-------------------------------------------
                                                               Cowboy Compound Butter
Compound butter recipes are simple to make, fun to customize, and perfect for flavoring any dish. This cowboy butter might just be the best version we've tasted and perfect for beef. It's vibrant in many ways, from the orangey hue to the lemon zest notes, to the kick of heat. Cowboy butter is the dip you never knew you needed for chow time.
 
Yield:  8 servings
 
Ingredients 
1/2 cup softened unsalted butter
4 tablespoons finely chopped garlic
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon smoked paprika
1 teaspoon fine grind kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Stir butter, garlic, parsley, chives, mustard, lemon zest, lemon juice, smoked paprika, salt, black pepper, thyme, chili powder, and crushed red pepper in a medium bowl until well combined.
3. Scoop up the butter mixture and transfer to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed.
4. Holding both ends of plastic wrap, twist the log until taut and uniform in shape. Refrigerate for 2 hours for flavors to meld and for mixture to firm up.
5. To serve, remove from refrigerator and cut into slices. Top steak, seafood, vegetables, or spread onto bread. Alternatively, melt and use it as a dipping sauce.

-------------------------------------------
ChefSecret:  Make the entrée less expensive by making it with two pounds of rolled ground beef.
-------------------------------------------
Quip of the Day:  This steak is so tender, it’s practically a love story.
-------------------------------------------
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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Tenderloin #EasyBeefOvenTenderloin #CowboyCompoundButter #RedMeat #Protein #HealthyNew Year #MAHA2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Here’s a popular rum and amaretto cocktail perfect for the second Happy Hour Friday of the New Year. 
 
My Rum-Amaretto cocktail combines dark spiced rum, amaretto, fresh lime juice, pineapple juice, and simple syrup. This cocktail offers a sweet and tropical flavor profile that's perfect for cold winter weather.
 
Amaretto (Italian for 'a little bitter') is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavor of the liqueur. It generally contains 21 to 28 percent alcohol by volume.

When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in Italian and other cuisines, especially in recipes for confectionery and sweet baked goods.
 
Prep time:  5 minutes
Yield: 1 cocktail
 
Ingredients 
1/2 ounce dark spiced rum (I prefer Captain Morgan Rum)
1-1/2 ounces amaretto liqueur
1 ounce freshly squeezed lemon juice
1 teaspoon simple syrup (equal parts sugar and water)
1/2 ounce egg white
1 skewered Amarena cherry, garnish
1 orange peel, garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the rum, amaretto, lemon juice, simple syrup and egg white to a shaker; dry shake (no ice).
3. Add ice and shake again until chilled.
4. Strain over ice in an old fashioned glass.
5. Garnish with a skewered Amarena cherry and an orange peel.

------------------------------------------
ChefSecret: When making Simple Syrup, simmer the two ingredients until the sugar is dissolved. I sometimes serve this cocktail chilled in a coupe glass without ice.
------------------------------------------
Quip of the Day:  Q. How do you get a computer drunk?  A. A screenshot of Captain Morgan.
-------------------------------------------
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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #HappyHourFriday #RumAmarettoSour #Rum #Amaretto #Cheers2026 #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Cucumber Vinegar Salad is the perfect side for summer dinners, potlucks or backyard BBQs… and also a healthy start to the New Year. It hits all the right flavor notes, and it's kid-friendly too.
 
I use thin skin cucumbers with smaller seeds to make it easier to prepare and eat, together with a cup of red onions for some big antioxidant power. I’ve  tamed the sharpness of the onion with vinegar and a bit of sugar. Fresh dill adds brightness and big herby flavor—a must for this recipe.
 
The earliest traces of cucumber salad can be found in ancient Greece and Rome. Cucumber, known as “sikyos” in Greek, was highly valued for its cooling and medicinal properties. Greek physicians prescribed cucumber salads for digestive ailments and as a refreshing treat during hot summer months. The Romans, too, incorporated cucumbers into their cuisine, creating “cucumis acetarius,” a salad made with cucumbers, vinegar, and herbs.
 
Cucumber salad found its way to Persia during the Sassanid Empire (224-651 CE). The Persians introduced a variety of spices and flavors to the dish, including cumin, coriander, and mint. The salad became known as “Khiyar Shoor” and became a staple in Persian cuisine, often served as a side dish or appetizer.
 
From Persia, cucumber salad spread to the Middle East, where it was adopted by Arab and Turkish cultures. In Arab cuisine, the salad is known as “Salatat Khiyar” and is typically made with cucumbers, tomatoes, onions, and a dressing of olive oil, lemon juice, and spices. Turkish cuisine features a similar salad called “Salatalık Turşusu,” which uses vinegar instead of lemon juice in the dressing.
 
Cucumber salad made its way to Europe during the Middle Ages, where it was embraced by various cuisines. In Germany, “Gurkensalat” is a popular summer dish made with cucumbers, onions, vinegar, and sugar. French cuisine boasts “Salade de Concombre,” a refreshing salad with cucumbers, radishes, and a vinaigrette dressing.
 
Cucumber salad arrived in America with European settlers and quickly became a staple in Southern and Midwestern cuisine. The American version of cucumber salad typically includes cucumbers, onions, vinegar, sugar and dill. It is often served as a side dish or relish alongside grilled meats or fried chicken.
 
Cucumber salad arrived in Asia, where it was adapted to local tastes. In Japan, “Kyuri Sunomono” is a popular salad made with cucumbers, vinegar and sesame oil. Korean cuisine features “Oi Muchim,” a cucumber salad seasoned with soy sauce, sesame oil, and red pepper flakes.
 
Cucumber salad found its way to my family by way of Tom Bergin’s Irish Restaurant (House of Irish Coffee) as a choice starter instead of the typical tossed green salad. I could get a toss salad anywhere, but the cucumber salad at that time was unique to Bergin’s.

So here it is… one of my favorite salad/side recipes from all the way back to the days of the Greeks.
 
Ingredients 
6 Persian cucumbers (or 3 English cucumbers)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup thinly sliced red onion
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
1/4 teaspoon red pepper flakes
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thinly slice 6 cucumbers 1/4-inch thick.
3. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl.
4. Sprinkle the sliced cucumbers with sugar and salt.
5. Toss to combine.
6. Let the cucumbers stand at room temperature for 30 minutes. This will help to remove excess cucumber liquid.
7. Discard any liquid in the bowl and wipe it dry.
8. Transfer the cucumbers to the bowl and toss with the onion, vinegars, dill and red pepper flakes.
9. Let the marinaded cucumbers stand at room temperature for 15 minutes stirring every so often.
10. Serve immediately or cover and refrigerate for up to 5 days.

------------------------------------------
ChefSecret:  You can use any type of vinegar that you have on hand.

Quip of the Day:  A tomato and a cucumber bounce into a bar.
"Larry and I have been wanting to become human for a while now," the tomato says to the bartender. "But none of the other bars in town have drinks that will turn us into humans. Do you have such a drink?"

"I think I do," says the bartender. "Let me see if I have it."

"This is gonna be great!" Bob gushes to Larry the cucumber.

The bartender serves drinks to the two of them, and sure enough, they both turn human!
"Look at me, Bob!" exclaims Larry the ex-cucumber. "I'm human!" "That's very nice, Larry," says Bob the ex-tomato, "But do be careful!"

Larry happily prances out the door. He is so excited about being human, he forgets to look both ways before crossing the street, and he is hit by a car and turns back into a cucumber.
Bob rushes outside to save his friend, but he too forgets to look both ways, is hit by a car, and turns back into a tomato.
​
The bartender rushes outside and calls an ambulance.
"Are they still alive?" asks the dispatcher.
"They are," says the bartender, "but I'm worried that they will be vegetables for the rest of their lives."
------------------------------------------
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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. 

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #SideDish #CucumberSalad #Cucumber-OnionSalad #MAHA #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Sesame Salmon is the perfect quick dinner… ready in under 20 minutes, packed with Asian-inspired flavors, and made with simple pantry ingredients you already have on hand. It’s the kind of meal that delivers big on taste without keeping you stuck in the kitchen and without the stinky aroma.
 
If you’re a fan of Honey Sesame Chicken, you’re going to fall in love with my Sesame Salmon . The sweet-savory taste of salmon, infused with sesame, transforms tender salmon into something irresistible.
 
And the best part? This sesame salmon is baked in foil for minimal cleanup—which means more time enjoying dinner and less time cleaning up.
 
Prep time:  10 minutes
Cook time:  10 to 12 minutes
Yield:  2 servings:
 
Ingredients 
2 (6 to 8-ounce) skinless salmon fillets
Salt and freshly ground black pepper, to taste
1/2 cup toasted sesame seeds (black, white, or a mix)
1 tablespoon olive oil blend
Sliced green onions and a cut wedge of lime, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375°F and line a sheet pan with foil.
3. Season the salmon fillets with salt and pepper.
4. Add the sesame seeds to a large plate and spread them out in a single layer. Working one at a time, add the salmon filets to the plate and press it into the sesame seeds.
5. Flip to coat all sides of the salmon with the seeds, using your hands to lightly press them in. Add more seeds to any empty spots so the fillet is fully coated.
6. Place the coated salmon on the foil-lined sheet pan and repeat coating with the remaining piece of salmon. Discard any leftover seeds.
7. Drizzle the coated salmon fillets with olive oil.
8. Bake until the salmon is firm and the thickest part of the fillet registers between 125 and 130°F on an instant-read thermometer, 10 to 12 minutes.
9. Remove from the oven, top with the green onions, if using, and serve immediately.

-------------------------------------------
ChefSecret:  My go-to sauce for this salmon is a quick homemade teriyaki sauce. Mix together equal parts soy sauce and maple syrup or honey, add some Sambal oelek for heat and simmer it until thickened. Watch those calories by just using a drizzle of olive oil. Serve this salmon atop a green salad, over or with rice, or even in lettuce as a lettuce wrap. Also, be sure to dispose of any sesame seeds left on the plate; do not return them to the storage container.
-------------------------------------------
Quip of the Day:  Q. Why did the chef break up with the sesame salmon?
A. Because they kept leaving too much "fishy business" in the kitchen!
-------------------------------------------
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/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Entrees #SesameSalmon #Salmon #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? To give you an excellent New Year's cocktail we're breaking with Happy Hour Friday tradition and releasing this one early. 

The Champagne Cocktail is a classic and elegant way to enjoy this effervescent drink to start the New Year. It combines Champagne and other ingredients such as liqueurs, syrups, and fruits.
 
While Champagne has been enjoyed for a long, long time (dating back to the 17th century), cocktails, on the other hand, have a more recent history. The first recorded use of the word "cocktail" was in 1806, in a Hudson, New York newspaper. During the 1800s, the cocktail began to gain popularity with the invention of new, innovative drinks and the rise of the culture surrounding them.
 
Champagne cocktails, such as the French 75 and the original Classic Champagne Cocktail, have been popular since the 1800s and are especially well-liked for celebrations and special occasions. Over the years, both Champagne and cocktails have evolved and adapted to changing tastes and trends. Today, there are many different styles and variations, allowing for endless experimentation and creativity in mixing and pairing them. That’s the best part of my job.
 
My Classic Champagne Cocktail is a tried and tested recipe to have in any serious mixologist's arsenal. Many of them use readily available ingredients with delicious twists to celebrate any occasion.
 
This Classic Champagne Cocktail is a simple but elegant cocktail made by adding a sugar cube, Angostura bitters, and cognac or brandy to a Champagne flute and then filling it with Champagne. It's a perfect way to add a little bit of sweetness and complexity to the taste of the Champagne and start your New Year’s celebration off with a POP—of the champagne cork. Cheers to 2026!
 
Prep time:  5 minutes
 
Ingredients
1 sugar cube
2 dashes of Angostura bitters
1/2 ounce cognac or brandy
Champagne
3 raspberries or a lemon wheel for garnish
 
Directions

1. Put a sugar cube in the bottom of a Champagne flute.
2. Add the Angostura bitters to the glass, on top of the sugar cube.
3. Add the cognac or brandy.
4. Slowly pour in chilled Champagne, careful not to disturb the sugar cube.
5. Garnish with a twist of lemon or berries of your choice.

------------------------------------------
ChefSecret:  You can use most any sparkling white or rose wine at most any price point.
------------------------------------------
Quip of the Day:  At a winery, the regular taster died and the director started looking for a new one to hire.
A drunkard with a ragged, dirty look came in to apply for the position. The director of the winery wondered how to send him away. He gave him a glass to drink.
The drunk tried it and said, “It's a Muscat, three years old, grown on a north slope, matured in steel containers. Low grade, but acceptable.”
"That's correct", said the boss. Another glass...
“This is a Cabernet, eight years old, a south-western slope, oak barrels, matured at 8 degrees. Requires three more years for finest results.”
"Correct." A third glass... "It's a Pinot Blanc Champagne, high grade and exclusive,'' the drunk said calmly.
The director was astonished. He winked at his secretary, secretly suggesting something. She left the room and came back in with a glass of urine.
The alcoholic tried it. "It's a blonde, 26 years old, three months pregnant and if I don't get the job I'll name the father."
-------------------------------------------
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/perspectives-on-food.
-------------------------------------------
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 #HappyHour2026 #HappyHourFriday #ChampagneCocktail #Cheers2026 #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My neighbor came over and told me that they were having a large get together at the club we belong to. She promised everyone that she would take care of dessert. She told me she needed about 200 cookies in 3 hours.
 
At Fire Dance, one of my restaurants, I once scooped 400 cookies in 12 hours during the opening freebees festivities. But ever since the day of 400 cookies, I have a new respect for no-scoop cookie recipes. Cookie bars are my favorite way to get all the cookie flavor with none of the cookie work, so I’ve been making these easy, Ugly But Great Tasting Meringue Chocolate Chip Bars ever since.
 
These bars are the perfect dessert, but they also make a great addition to snack boards or a brunch spread. For an over-the-top dessert, I use my Ugly But Great Tasting Meringue Chocolate Chip Bars as a base and top them with vanilla ice cream, chocolate syrup, and whipped cream for a most amazing sundae.
 
You can find similar recipes for these bars in old club or community cookbooks dating back about 100 years. The name relates to the brown, cracked appearance on the top of the bars. But don’t be fooled—while these bars might look a little U-G-L-Y at first glance, these bars are packed with tons of delicious flavor inside.
 
I start with a chocolate chip cookie base and top it with mini-marshmallows, pecans and a chewy brown sugar meringue for the perfect sliceable cookie bar. Everyone loves how the marshmallows and meringue combine with the buttery chocolate chip cookie base for a nod to the nostalgic flavor of s’mores.
 
Make sure the meringue covers the entire top of the dessert. The meringue topping will crack when you slice it into bars, and that’s okay. Just slice carefully to keep as much of the meringue intact as possible.
 
Prep time:  30 minutes
Bake time:  30 minutes
Cooling time:  at least 60 minutes before cutting (they can cool while traveling to the club)
Yield:  12 bars (you can double or triple the recipe)
 
Ingredients 
Nonstick cooking spray
3 large eggs, divided
1 stick unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups all-purpose flour
2/3 cup bittersweet or semisweet chocolate chips (I use minis)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/2 cup toasted chopped pecans
1 cup packed brown sugar
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch glass baking dish with nonstick cooking spray.

To make the cookie base

1. Separate two of the eggs, leaving the last one whole, and set aside.
2. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer.
3. Beat on high speed for 30 seconds.
4. Add the granulated sugar and beat on high until light and fluffy, about 2 minutes.
5. Add the whole egg, the two egg yolks, and the vanilla extract and beat on high until smooth, about 1 minute.
6. Stop the mixer and add the flour, chocolate chips, baking powder and salt.
7. Beat on low speed until just combined, about 30 seconds.

To assemble the base and filling

1. Use a spatula to spread the cookie dough evenly into the prepared baking dish.
2. Sprinkle the marshmallows and pecans evenly over the cookie base.

To make the meringue

1. Wash and thoroughly dry the mixer bowl. For best results, chill the bowl down for a few minutes in the refrigerator.
2.  Add the remaining two egg whites and beat with the whisk attachment on medium-high speed until they start to get frothy, about 2 minutes.
3. Add the brown sugar and beat on medium-high again until stiff, glossy peaks form, about 7 minutes.

To spread and bake the meringue

1. Use a spatula to scoop the meringue into the center of the baking dish, then gently spread it over the marshmallows and pecans, being sure to cover the entire dessert.
2. Bake until the meringue is a deep golden brown and the cookie base no longer looks gooey, about 30 minutes.
3. Allow the dessert to cool completely, 1 to 2 hours, before slicing into bars.
4. Store completely cooled bars in an airtight container at room temperature for up to 2 days.

-------------------------------------------
ChefSecret:  Do not overmix the cookie base! When you add the flour and chocolate chips to the cookie dough, mix on low speed until just combined. If you overmix the cookie dough, the base will come out tough and dense.
 
Use a glass baking dish: Using a transparent vessel allows you to monitor how the cookie base is baking. If the cookie base looks gooey, it might be underdone. The base should look soft but not gooey when the bars are finished baking.
-------------------------------------------
Quip of the Day:  There is a man sadly dying in his bed at home when he smells something amazing. It’s the smell of his favorite chocolate chip cookie bars. With his last strength, he gets out of bed, and goes to the kitchen, where his wife of 50 years, is baking up these beautiful chocolate chip bars. And they are on a plate of four of them, just out of the oven. And with his last human strength, he reaches over to take one of the cut bars. But his wife sees him and she rushes over and slaps his hand as she says, “No, those are for the funeral.”
-------------------------------------------
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/perspectives-on-food
-------------------------------------------
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 #ChocolateChipBarsCookieBars #Meringue #ChocolateChips #UglyCookieBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My drunken shrimp are large, crispy, and spicy cooked in a beer-based sauce. It’s a perfect Asian entrée that is simple to make at home… even with oven frying.
 
This was one of the most popular shrimp entrees at China Rose… my Chinese dinner house concept. Use the largest shrimp you can find and allow about an hour to make sure everything is cooked properly. 
 
Crispy beer battered shrimp are made by coating large, peeled shrimp in a light batter made from flour, cornstarch, and beer, then "frying" them until golden brown. This method creates a crunchy exterior while keeping the shrimp tender and juicy inside.
 
Prep time:  40 minutes
Cook time:  10 minutes
Yield:  Servings: 6
 
Ingredients 
For the crispy shrimp
Nonstick oil spray (I prefer PAM original)
2 large eggs
4 tablespoons all-purpose flour
4 tablespoons cornstarch
2 tablespoons beer
2 teaspoons garlic powder
1/4 teaspoon kosher salt
4 tablespoons water
2 pounds large peeled and deveined shrimp, tail left intact
2 cups Panko breadcrumbs
 
Directions
To make the crispy shrimp

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 410° F .
3. Lightly spray a sheet pan with nonstick cooking oil spray; set aside.
4. Whisk the egg in a small shallow bowl.
5. Add the flour, cornstarch, beer, garlic powder, salt and water.
6. Whisk slowly until all the ingredients come together; then beat until the batter is smooth.
7. Pat each shrimp until they are completely dry.
8. Holding the shrimp by the tail, dip one shrimp at a time into the batter to evenly coat; gently shake off any excess; then evenly coat them in the breadcrumbs.
9. Place them onto the prepared sheet pan in a single layer.
10. Bake the shrimp for 10 minutes on one side; flip them and bake for a further 8-10 minutes, or until cooked through (depending on the heat in your oven).
11. Set the oven-cooked shrimp aside and prepare the sauce.

-------------------------------------------
ChefSecret: The trick to making my crispy shrimp taste like they were deep fried is a spray of oil (PAM) before going in the oven. Trust me and try it!
-------------------------------------------
Ingredients 
For the stir-fry sauce
2 tablespoons peanut oil
1/2 cup chopped onion
6 tablespoons chopped garlic
1 teaspoon low sodium soy sauce
2 tablespoons minced fresh ginger root
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
3/4 cup beer
1/4 cup ketchup
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 chopped green onions
 
Directions

1. Heat the peanut oil in a large skillet or wok over high heat.
2. Add the onion, garlic, soy sauce and ginger—cook and stir until just fragrant, about 15 seconds.
3. Add the salt, black pepper and red pepper flakes—cook and stir for about 2  minutes.
4. Stir in the beer, ketchup and sugar—bring the sauce to a boil.
5. Dissolve the cornstarch in water and stir the mixture into boiling sauce.
6. Cook until the sauce returns to a boil and thickens.
7. Add the crispy shrimp and cook for about 2 minutes more.
8.  Stir in sesame oil; remove from heat.
9. Sprinkle with green onions and serve.

-------------------------------------------
Quip of the Day:  Q. Where do shrimp go when they need money?  A. The prawn shop!
-------------------------------------------
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/perspectives-on-food
-------------------------------------------
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 #CrispyBeerBatteredShrimp #DrunkenShrimp #Beer #Shrimp #PankoBreadcrumbs #NYEveDinner #HappyNewYear #HeresTo2026 #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Before we opened Choclatique, our premium chocolate company, my go to chocolate was See’s for truffles and Hershey’s for cocoa.
 
During the cold weather of winter, hot cocoa requires no introduction. Here is my recipe for Perfect Hot Chocolate that will take the deep chill out of your bones. Try this quick and easy recipe using HERSHEY’S Cocoa to serve up to six friends or family members a cup of this comforting Perfect Hot Chocolate.
 
You can have the ultimate adult ski chalet treat in no time when you make a cup of this creamy and chocolaty delight with a shot or two of whisky. Hot chocolate is so good and with a shot of whiskey, it is so much better.
 
Prep time:  10 minutes
Yields:  6-6 oz. servings
 
Ingredients 
1⁄2 cup granulated sugar
1⁄4 cup HERSHEY'S Cocoa Powder
1/4 teaspoon kosher salt
1⁄3 cup hot water
4 cups milk (1 quart)
3⁄4 teaspoon pure vanilla extract
6 large marshmallows
Whiskey of your choice
 
Directions

1. Mix the sugar,  Cocoa and salt in a medium saucepan; stir in the water.
2. Bring the mixture to a boil over medium heat, stirring constantly for 2 minutes;
3. Add the milk; stir and heat until hot. Do not boil.
4. Remove from heat and add the vanilla.
5. Beat with whisk until foamy.
6. Portion out; add a shot of whiskey if using.
7. Top with a marshmallow.

Try one of the following variations with the vanilla extract:

•  1⁄4 to 1⁄2 teaspoon of ground cinnamon.
• 1⁄2 teaspoon of mint extract or 3 tablespoons of crushed hard peppermint candy.
• 1 to 2 tablespoons of powdered instant coffee.
• Or best of all, make it hard with a shot or two of whiskey.

------------------------------------------
ChefSecret:  This is also a Perfect Hot Chocolate for teetotalers and kids under 21… just leave out the whiskey.
------------------------------------------
Quip of the Day:  Q. Why did the hot chocolate go to school? A. To become a smart cookie!
-------------------------------------------
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/perspectives-on-food.
-------------------------------------------
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 #HappyHour2025 #MerryChristmas #HotChocolate #HardHotChocolate #Hersheys #Marshmallow #CocoaPowder #Whiskey #HolidayHappyHour #Cheers #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025