How you doin’? My Velveeta Smash Burger recipe makes super juicy, gooey burgers with crispy edges. I prefer to cook these indoors—they fry up very fast because of the high heat, so make sure you have everything ready to go!
 
Here’s what you need to know: a Smash Burger is made by smashing two thin beef patties together with cheese in the middle. The act of pressing the burgers together over heat creates a perfect sear on the outside, ensuring juicy and flavorful results every time. It’s a delicious way to take a classic family dinner up a notch.
 
Prep time:  15 minutes
Cook time:  5 minutes
Yield:  4 smash burgers
 
Ingredients
1 pound ground chuck beef (80% lean)
2 tablespoons softened unsalted butter
4 large, seeded hamburger buns
4 6-inch squares parchment paper
Kosher salt to taste (I like to use a shake or two of garlic salt to add a little more flavor)
4 slices Velveeta cheese
Burger toppings of choice (lettuce, tomato, grilled onion, ketchup, mustard, mayonnaise, thousand island dressing, sweet pickles)
 
Directions

1. Preheat a cast iron or heavy skillet on high heat and preheat until smoking.
2. Form the meat into 8 loosely packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly.
3. Spread the butter on the inside of the buns and grill them in the skillet until lightly browned on both sides. Set aside.
4. Place the lettuce leaf and tomato on the bottom bun.
5. Place each meat ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are crisscrossed to get proper leverage as you press down. Sprinkle the meat with salt.
6. Grill for about 1 minute, until the edges are dark brown and the centers are light pink in color.
7. Using a firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with Velveeta Cheese slice.
8. Grill an additional 30 seconds.
9. Stack the plain patties over the Velveeta Cheese-covered patties so you have 4 stacks.
10. Move each stack to a prepared bun and serve with your favorite toppings.

​ChefSecret:  For best results, don't use meat that is leaner than 80/20, and make sure the meat is very cold. If you only have one spatula, wrap your other hand in an old dish towel for protection and use it to press down on the spatula very hard with both hands to smash them down. You can use any flavor of cheese you prefer.
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Quip of the Day:  A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger." I looked at his salad and responded, "Maybe it died because you keep eating all its damn food!"
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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/perspectives-on-food
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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#Burgers #Lunch #Dinner #SmashBurgers #Velveeta #BestBurgerEver #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

ow you doin’? My elegant Sake Lychee Martini is truly one of the most refreshing, simple and impressive signature cocktails for any party, or romantic date night.
 
It is an Asian-inspired cocktail that combines gin, vodka and sake with lychee liqueur and/or syrup from canned lychees. This elegant drink features the unique floral sweetness of lychee fruit balanced with the clean profile of the base spirits. It is typically served in a chilled martini glass and garnished with a fresh or canned lychee. This precious cocktail will easily become a fast favorite with martini drinkers.
 
Sake, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has had the bran removed. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol. Unlike sake,  wine, is produced by fermenting sugar that is naturally present in fruit, typically grapes.
 
In Japan, where sake is the national beverage, it is often served in a special sake ceremony, where it is gently warmed in a small earthenware or porcelain bottle and sipped from a small porcelain cup. As with wine, the recommended serving temperature of sakes varies greatly.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1⁄2 ounces sake
1⁄2 ounce gin (I prefer Hendrick’s)
1⁄2 ounce vodka
1⁄2 ounce Kwai Feh lychee liqueur
Dash fine kosher salt
1 or 2 skewered lychees
 
Directions

1. Pre-chill a Martini glass.
2. Prepare garnish of skewered lychees.
3. Stir all ingredients with ice.
4. Strain into chilled glass.
5. Garnish with skewered lychee.

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ChefSecret:  While it is common to see sake served warm, personally, I prefer to sip fine sake chilled.

Quip of the Day:  The cocktail was feeling down and out because it wasn’t very popular. Then it was introduced to gin and its spirits were lifted.
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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/perspectives-on-food.
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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 #SakeLycheeMartini #Sake #Vodka #Gin #Lychee #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Perspectives was retained to develop Lebanese-style restaurants for clients in Baku, Azerbaijan to open in Berlin Germany. Have you got that all straight? It was one of the more interesting projects especially when we discovered the restaurant was built over Hitler’s bunker on one of the main streets in the German capitol. That’s another story for another day.
 
After World War II, Beirut, Lebanon was often compared to the French Riviera—great hotels, wonderful people and the best food in the Middle East. Since we couldn’t do our research in Beirut, we visited the best Lebanese restaurants in London and created some of the best Hummus recipes sold in any restaurant anywhere.
 
Since that restaurant opened, we have streamlined the recipes for home use without any artificial ingredients or preservatives. Hummus can be served with all kinds of carriers—peppers, carrot and celery sticks, wheat crackers, pita chips and warm, freshly baked pita bread. My recipe is made using chickpeas which, in turn, makes for an incredibly creamy hummus.  Garnish the finished hummus with a drizzle of EVOO and a sprinkle of sumac.
 
Our tip: this recipe makes a basic hummus, but feel free to add other ingredients to the food processor, like roasted garlic or red peppers, to make flavored hummus.
 
Prep time:  10 minutes
Cook time:  50 minutes (including release time)
Assembly time:  10 minutes
Yield: 1 quart
 
Ingredients 
For the chickpeas
1 pound dried chickpeas, rinsed and picked through to sort out any rocks
12 cups filtered water
2 garlic cloves, smashed
1 bay leaf 
1/4 teaspoon kosher salt
 
For the hummus
3 cups cooked chickpeas (from the recipe above)
1/2 cup chickpea cooking liquid
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini (seasoned sesame paste)
1/4 cup plus 1 tsp freshly squeezed lemon juice
2 roasted garlic cloves
1 tablespoon kosher salt, plus more to taste 
1 tablespoon chopped dates
1/2 teaspoon ground cumin
1/4 teaspoon  ground paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon sumac, for garnish 
 
Directions
To cook the chickpeas

1. Combine the dried chickpeas, filtered water, garlic cloves, bay leaf and a pinch of kosher salt in an Instant Pot.
2. Close the lid, seal the vent and set the Instant Pot to HIGH for 35 MINUTES.
3. When done, allow the Instant Pot to NATURALLY RELEASE the pressure (this can take about 20 minutes).
4. Carefully drain the chickpeas, reserve a half cup of cooking liquid.
5. Discard the garlic cloves and bay leaf.

To make the hummus

1. Transfer 3 cups of the warm chickpeas to a food processor.
2. Add the chickpea cooking liquid, extra virgin olive oil, tahini, lemon juice, garlic cloves, kosher salt, dates, cumin, paprika and cayenne pepper. Process until smooth.
3. Season with additional kosher salt, to taste. 
4. Garnish with a drizzle of additional extra virgin olive oil and sumac and serve with your favorite “scoops.”
5. Store the hummus refrigerated in an airtight container for up to 5 days.

ChefSecret:  You will be making 6 cups of cooked chickpeas—make a double batch of hummus or use the leftovers to make a hearty salad, oven-dried crunchies or crispy fritters.  If you love flavored hummus, add 1/2 cup of kalamata olives, roasted red bell peppers, or any other flavor ingredients you enjoy.

Quip of the Day: “Anyone else reach the age that you gain weight when you breathe?”
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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/perspectives-on-food.
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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.

#Dip #Appetizer #Spread #Hummus #InstantPot #InstantPotHummus #Chickpeas #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? You’ll want to visit your grandparents all summer long for this treat. With layers of frozen whipped marshmallow creme, graham crackers and chocolate chunks, the goodness in these frozen pops is the perfect summertime granny treat to help you cool down, smell the chocolate and enjoy the moment.
 
Enjoy a S’mores pop by the pool or after a day of exploring outdoors. You can also have these ready in the freezer during birthday parties for the kids to enjoy on the go or have S’mores frozen pops ready for an ordinary summer day dinnertime dessert.
 
Prep time:  15 minutes
Freezer time:  4 hours
Yields: 8 pop cups
 
Ingredients
3⁄4 cup chopped milk chocolate, divided (do not use chocolate chips)
1-1⁄2 cups heavy whipping cream
1-1⁄2 cups marshmallow creme
1⁄4 cup whole milk
1/2 teaspoon real vanilla extract
4 coarsely crushed grahams crackers
3⁄4 cup miniature marshmallows
 
8 wooden popsicle sticks or plastic spoons
8 5-ounce paper cups
 
Directions

1. Set aside 2 tablespoons chopped chocolate for later use.
2. Microwave the remaining chocolate in microwaveable bowl on HIGH for 1 MINUTE or until almost melted, stirring every 30 seconds. Be careful not to burn the chocolate.
3. Stir until the chocolate is completely melted. Set aside.
4. Beat the whipping cream in a medium bowl with mixer on high speed until soft peaks form.
5. Add the marshmallow creme; beat until stiff peaks form.
6. Add the milk and vanilla and beat just until blended.
7. Spoon about 2 teaspoons of crushed grahams into each of 8 (5-oz.) paper cups.
8. Top the grahams in each cup with 3 or 4 mini marshmallows, about 2 teaspoons melted chocolate and 3 tablespoons of whipped cream mixture.
9. Use the back of a spoon to smooth whipped cream mixture in each cup. Repeat all layers.
10. Top with reserved chopped chocolate and remaining crushed grahams and marshmallows.
11. Insert a wooden pop stick or plastic spoon into center of ingredients in each cup for handle.
12. Freeze 4 hours or until firm.
13. To remove pops from cups, use scissors to cut slit in paper in top of each cup and carefully tear off paper to reveal frozen pop.

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ChefSecret:  Do not twist or pull pop sticks or spoons when removing from the cups.

Quip of the Day:  S’more money can lead to s’more problems, challenges or s’more happiness.
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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/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.

#Dessert  #FrozenTreat #FrozenSmoresPop #Marshmallows #Chocolate #SummerPops #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Your summer sipping just got a little bubblier! My 3 ingredient Limoncello Lady is tart, dry and perfect for any afternoon sipping situation.
 
Many years ago, I first discovered Limoncello at the Limoncello Restaurant in New York City. I loved the versatility of the liqueur, and learning how easy it was to work with. I immediately added it to the liquor inventory at our Custom House Restaurants.
 
What is Limoncello aside from being outstanding? It is a celebrated Italian liqueur produced from lemon peels that are macerated in a neutral spirit.
 
The exact origin of limoncello is disputed (what else is new?). Industry experts say that Limoncello was created at the beginning of the 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra. My US sources say that it was either invented in Sicily about 100 years ago, or that it was first made on the Amalfi Coast, where several villages and islands claim to be its place of origin. Others report that it may either have been invented by a citrus-grove tender from Azzurra around 1900 or by monks or fishermen much earlier on the Naples coast.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1 ounce Limoncello
2 ounces lemonade (fresh or frozen)
3 ounces Prosecco (for the bubbly)
1 lemon twist for garnish 
 
Directions
1. Slice your lemons for your garnish.
2. Combine the Limoncello and lemonade in a glass.
3. Add ice to the top.
4. When ready to serve, top with prosecco.
5. Garnish with lemon twist.

ChefSecret:  Add a quarter ounce of grenadine to make a Blushing Pink Lady.

Quip of the Day:  Q. Why did the lemon go out with a prune?  A. Because she couldn’t find a date.
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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/perspectives-on-food.
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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 #Limoncello #Prosecco #LimoncelloLady #Lemon #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’m always looking for British-style foods to share with my sis Annie in London. So, this one’s for you, Annie! 
 
Here’s a dessert—Lemony Posset—that I think you and she will love.  Thanks to a genius technique, this lemony treat is as simple as it gets. Stir, wait and chill—that's it.
 
Here in Las Vegas, about the last thing I want to do in the summertime, is light my oven in the sweltering heat. That’s where this Lemony Posset comes in—it’s a no-bake custard that sets without cornstarch, eggs or baking and “magically” comes together with just three ingredients—heavy cream, sugar and lemons. It’s so simple… stirred on the stovetop for just a few minutes, yet the end result is an elegant, creamy, softly set pudding that's bright and delicious.
 
Lemony Posset dates back to the Middle Ages. The magic of a Posset is that the mixture thickens without any of the traditional ingredients used to make pudding, like egg yolk, flour or cornstarch. There’s no need for gelatin or any other gelling agent to set the custard. The acidity in the lemon juice interacting with the heavy cream is what makes it set.
 
Prep time:  15 minutes
Cook time:  4 minutes
Cool time:  4 hours or overnight
Yield:  6 small servings
 
Ingredients 
2 cups heavy cream
3/4 cup granulated sugar
1/2 cup freshly squeezed lemon juice
 
Directions

1. In a medium saucepan, combine the heavy cream and sugar.
2. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, and making sure not to scorch the cream.
3. Boil the mixture for 4 minutes, stirring constantly.
4. Remove the saucepan from the heat and immediately stir in the lemon juice.
5. Allow the mixture to cool for 10 minutes.
6. Then, whisk the mixture one last time before dividing it equally between six ramekins or small cups.
7. Chill the uncovered Possets in the refrigerator until set, at least 4 hours or up to overnight.
8. The Possets should be served cold, straight from the fridge.
9. Feel free to garnish with lemon zest, fresh berries, your favorite jam, or whipped cream before serving. 

ChefSecret:  You can add a little texture by adding shredded coconut, cranberries or raisins when cooking the Posset custards.

Quip of the Day:  There's an old joke where in Heaven the cooks are French, the policemen are English, the mechanics are German, the lovers are Italian and the bankers are Swiss - whereas in Hell the cooks are English, the policemen are German, the mechanics are French, the lovers are Swiss and the bankers are Italian.
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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/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.

#Dessert #LemonyPosset #LemonCustard #Cream-Sugar-Lemon #NoBakeCustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I first met Ralph Rubio at one of his restaurants in the San Diego area. It was love at first bite--Fish Taco and me. It was everything I crave… lots of great flavor thrills and wonderful, crunchy textures.
 
I wanted to make these at home, but I don’t like to fry fish at home.  I thought about it and it’s possible the air fryer was invented just so I could fry fish at home. It turns breaded fish fillets into something wondrous—perfectly crispy on the outside, tender and flaky on the inside. You could just go ahead and eat them as fish sticks, but you’d be missing out because they are so very good in these tacos!
 
Here we’ve combined them with a crunchy, mildly spicy slaw and a lime crema. Despite the awesomeness of the fish, the crema nearly steals the show. It’s creamy smooth, full of cilantro, bursting with lime flavor—and so deeply satisfying as a condiment that everyone will be asking for the recipe (and here it is).
 
My tacos have Friday night on the patio written all over them. Put out some chips and guacamole, a small pitcher of grit margaritas and, BOOM!, you have a happy hour like no other.
 
Prep time:  30 minutes
Cook time:  15 minutes
Yield:  Serves: 4 (2 tacos each person)
 
Ingredients 
For the slaw
2 cups finely shredded cabbage
1 cup rough chopped cilantro
1/4 cup julienne-cut red onion
1 thin sliced Anaheim chili
2 tablespoons red wine vinegar
1 tablespoon granulated sugar
Salt and pepper to taste
 
For the lime crema
3/4 cup sour cream
3 tablespoons mayo
Zest of one lime
Juice of one lime
2 tablespoons chopped cilantro
Salt to taste
 
For the fish tacos
2 cups all-purpose flour
2 teaspoons salt, plus more for seasoning breadcrumbs
1 teaspoon black pepper
1 tablespoon mild chili powder
1 tablespoon cumin
3 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1-1/2 pounds fresh cod fillets
 
Cooking oil spray
Corn tortillas
 
Directions
To make the slaw

1. In a medium bowl, combine all of the ingredients and set aside.

To make the lime crema

1. In another small bowl, mix together all of the ingredients and set aside.

To make the fish filets

1. In a medium bowl, whisk together the flour, 2 teaspoons of the salt, pepper, chili powder and cumin and transfer it to a plate.
2. In the same medium bowl, whisk together the eggs and milk.
3. In a separate medium bowl, combine the breadcrumbs and a pinch of salt.
4. Cut each of the fish fillets into 1 to 2-oz strips.
5. Dredge each piece of fish in the flour, then the egg mixture, then the breadcrumbs, making sure it is well coated with before moving to the next.
6. Next, spray cooking oil on each side of the fish strips and place them in the air fryer basket.
7. Cook for 15 minutes at 375⁰ F, turning halfway through and re-spraying the strips with oil.
8. While the fish cooks, warm the corn tortillas on a dry, hot cast-iron skillet and wrap them in a towel to keep them warm and pliant.
9. Remove the fish from the air fryer and allow it to cool for 3 minutes.
10. Build your tacos, layering fish, slaw and lime crema in the corn tortillas.
11. Serve immediately.

ChefSecret:  You can easily substitute the sour cream and mayonnaise with 1 cup of plain unsweetened yogurt for a tarter favor.

Quip of the Day:  Wanna know something real cool?  Taco Cat spelled backward is Taco Cat.
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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/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 #Lunch #Dinner #FishTacos #Rubios #Pollack #Halibut #Cod #MexicanCrema #OriginalFishTaco #Baja #Cerveza #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Flavored ice has been enjoyed for centuries, all the way back to the times of Caesar in Rome. How did the idea of forming crushed and shaved ice neatly into cups and cones come about? While several stories provide explanation for ice served in hand-held containers, plenty of treat-eating cultures were shaving ice and flavoring it with an assortment of ingredients long before any ice-shaving machines were invented.
 
In Japan, shaved ice was eaten as early as the 7th century. Immigrants brought what was known as kakigori to Hawaii and covered icy chips with fruit, juice or sugar. Shaved ice can also be traced to 1100 BC in China and elite Koreans enjoyed the refreshing treat in the late 1300s with ground nut powder or red bean paste.
 
From guava-flavored cups of ice found in Puerto Rico to halo halo in the Philippines mixed with purple ube, international recipes for shaved ice could have easily provided the foundation for the American concept of a snow cone. In the 1800s, ice-toting wagons carried blocks of ice to businesses to keep ingredients cold. The story goes that during hot summer months, East Coast kids would ask these ice-delivery trucks for ice shavings to munch on. In time, a few creative parents added different flavors to the ice, like egg custard made from eggs, vanilla, and sugar. 
 
An alternative explanation for the development of snow cones pins the location of the first snow cone to the 1919 Texas State Fair. The pioneering vendor Samuel Bert made an ice-crushing machine to sell snow cones and keep his business flourishing. New Orleans also lays claim to the development of snow cones, also locally known as snowballs, thanks to Ernest Hansen and his own ice-shaving enterprise. Hansen wanted to create a cleaner environment for folks to enjoy the treat instead of having to buy flavored ice from a cart to eat on the street. Instead of shaving ice on the road, Hansen opened up an actual storefront where customers could purchase snowballs for two cents. His shop, Hansen's Sno-Bliz, still exists today.
 
Regardless of who was the first to coat ice pieces in sweet syrup, thanks to these front-runners in the world of flavored icy treats, I can claim that I first started selling boozy watermelon shaved ice at the Custom House Restaurant in Foster City, California. I bought a used shaved ice machine for $150 and starting making -tequila-watermelon shaved ice shots from my Soda Fountain With A Liquor License. What could be more refreshing than a Tequila-Watermelon Snow Cone on a hot summer afternoon?
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1/4 teaspoon fresh lime zest
1-1/2 ounces Patrón Silver blanco tequila
1⁄2 ounce Saint Germain Elderflower liqueur
1⁄3 ounce freshly squeezed Lime juice
2 ounces fresh watermelon juice
1⁄4 ounce simple syrup of agave syrup
 
Directions

1. Pre-chill a double old-fashioned glass.
2. Prepare the garnish of lime zest shavings.
3. Shake all ingredients, except the zest shavings, with ice.
4. Strain into chilled glass.
5. Fill the glass with shaved ice and heap to form a crown.
6. Garnish with lime zest grated over cocktail.
7. Stick a short spoon straw in it.

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ChefSecret:  This drink packs a punch; slurp responsibly!
 
Quip of the Day:  Snow cones: the chill pill you didn’t know you needed.
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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/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 #Tequila #Watermelon #TequilaWatermelonSnowCone #PatronSilvereBlancoTequila #StGermainElderflowerLiqueur #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I have a client in South Carolina—Low Country—who makes boiled peanuts. “Boiled peanuts?” you ask. It’s a Southern thing with a variety of different boiled peanut flavors that are spicy and salty.
 
While it’s been mostly for Low Country palates, I saw them being sampled at Bar Expo in Las Vegas several weeks ago. The point is we see the migration of regional foods and flavors moving quickly across the United States. One could say this is a dish where worlds and cultures collide in this warm, fragrant chicken dish.
 
Admittedly, the ingredients for my Low Country Chicken may give you pause at first glance—chicken with tomatoes, peppers, and…raisins? And curry powder? But I promise it adds up to something comforting and delicious.
 
This recipe is an iconic Southern dish incorporating flavors from all over the place. Its exact origin is still a mystery (like many foods), but some food historians believe the recipe came from merchant ships’ cooks finding interesting uses of different ingredients and spices.
 
These oceanic chicken thighs are dredged in seasoned flour and sautéed in bacon fat, then braised until tender in a unique aromatic, vegetable-packed sauce. With pops of sweetness from plumped-up raisins, lots of warmth from fragrant curry powder, more crispy morsels of salty bacon and toasted nuts on top, you’ll be ready to say “ahoy!” to this chicken dinner.
 
Rice is an important part of South Carolina cuisine, especially Carolina Gold. Spoon the sauce and chicken over cooked white rice and sprinkle it with the cooked bacon and toasted nuts.
 
Prep time:  15 minutes
Cook time:  55 minutes
Yield:  4 servings
 
Ingredients 
4 thick-cut, raw bacon slices, chopped (about 1 cup)
3 tablespoons all-purpose flour
2-1/2 teaspoons kosher salt, divided
4-1/2 teaspoons curry powder, divided
4 bone-in, skin-on chicken thighs, patted dry (about 4-5 ounces each)
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
4 teaspoons pressed or finely chopped garlic
1 (28-ounce) can crushed tomatoes (do not drain)
1/2 cup raisins
4 cups cooked white rice, for serving
Toasted peanuts, pine nuts or sliced almonds, for garnish
 
Directions

1. In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until it’s browned and crispy, 10 to 12 minutes.
2. Remove the pot from the heat and transfer the bacon to a paper towel-lined plate with a slotted spoon; reserve the fat in the Dutch oven.
3. While the bacon is cooking, in a shallow bowl, whisk together the flour, 1-1/2 teaspoons of the salt and 1/2 teaspoon of the curry powder.
4. Dust the chicken thighs in the flour mixture until they’re evenly coated; discard the remaining flour mixture.
5. Return the reserved drippings to medium-high heat. Place the coated thighs, skin-side down, in the Dutch oven. Cook, undisturbed, until the chicken skin is crisp and browned, 8 to 10 minutes, adjusting the heat as needed to prevent over-browning.
6.  Transfer the partially cooked chicken to a plate.
7. Reduce the heat to medium and add the onions, bell pepper, garlic and the remaining 1 teaspoon salt to the now-empty pot.
8. Cook, stirring often and scraping up any browned bits on the bottom of the pot, until softened, about 8 minutes. That where the flavor’s at.
9. Add the remaining 4 teaspoons curry powder and cook, stirring constantly, until fragrant, about 1 minute.
10. Stir in the tomatoes (with juices) and the raisins.
11. Bring the tomato mixture to a simmer over medium heat  and cover.
12. Arrange the chicken, skin side up, in the sauce, adding any accumulated juices from the plate.
13. Reduce the heat to medium-low and cook, stirring the tomato mixture around the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F; about 25 to 30 minutes.
14. Serve the chicken over rice and garnish with a sprinkling of selected nuts and reserved chopped bacon.

ChefSecret: You can also sprinkle the dish with unsweetened flaked coconut and/or chopped fresh cilantro, which are other common toppings.

Quip of the Day:  Q. When is a chicken running late?  A. When the cluck strikes half past hen!
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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/perspectives-on-food.
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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.

#Entree #Dinner #LowCountryChicken #ChickenThighs #Bacon #Tomatoes #Curry #LowCountryFoods #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Did you know that June 7th is World Food Safety Day? The fourth World Food Safety Day (WFSD) is celebrated to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agricultural production, market access, tourism and sustainable development. This World Food Safety Day demonstrates the important role that science plays in making informed decisions about food.
 
Did You Know?
It is estimated that over 100 million lunches are prepared every day in our American homes for school children and workers. And many more are purchased each day from delis, cafeterias and take-out and fast and full-service restaurants.
The three most popular take-out items in America are sandwiches, French fries and hamburgers. But how safe is the food we prepare and buy for lunch? Consider this.  Some 24-81 million Americans get sick each year from eating food! This is known as food-borne illness.  And in most cases, it CAN be prevented!

About Food-Borne Illness

• Eating foods that contain certain types of bacteria that are called pathogens sometimes cause food-borne illness. Salmonella is a pathogen you have probably heard of.
• But remember, these types of illnesses don’t just happen! They are usually caused by poor handling of foods in which pathogens are passed from the food handler to the food.
• Believe it or not, bacteria are everywhere—in the air and on our skin, and most are harmless!  The only way you can see them is through a microscope—several million of them can fit on a head of a pin!
• Bacteria particularly like those foods that contain lots of proteins and nutrients like meat, chicken, seafood, eggs and dairy products. These bacteria thrive when the temperature is between 40ºF and 140ºF—so this tells us we must keep perishable foods either very hot (steaming hot) or very cold (refrigerator cold).

What Foods Are Safe to Prepare for Lunch?

• Provided food is properly prepared and stored at the correct TEMPERATURE until lunchtime, most foods are safe to eat.
• Clean preparation of food is essential. Remember to wash hands and work surfaces thoroughly before preparing any food.  Don’t forget to use clean utensils as well. 
• Foods that are usually stored in a refrigerator are not suitable for lunches unless they can be refrigerated or otherwise kept cold until eaten. Exceptions are foods like salad vegetables, fruits and spreads, such as peanut butter or jellies, which are not highly perishable.

So, how can you keep foods cool? Apart from placing them in a refrigerator, here are some other ways:

• Place frozen ice bricks in the lunchbox.
• Use insulated lunch boxes or a cooler. For school children, freeze a drink bottle containing water or fruit juice. Place it in a watertight plastic bag and include with the lunch. Not only will this keep food cold, but the beverage will also be cold, and kids will love it!
• Yogurt and milk can also be frozen.

If you still cannot keep the food cold, avoid including the following foods in the lunchbox:

• All meats apart from dried meat.
• Dairy products—yogurt, soft cheeses and milk (flavored or plain).
• Any other highly perishable food that you would normally keep in the fridge such as mayonnaise, seafood and cooked leftovers.
• Avoid packing perishable foods for lunch that have just been cooked or warmed (e.g., meatloaf or boiled eggs). Such food should always be cooled in the refrigerator before being packed for lunches to prevent bacteria growing on the food.

What About Lunches I Buy?
There are a number of useful things to look for when buying food from take-out stores and other restaurants to ensure the food you purchase is safe.

• Choose an establishment where the premises and food handlers are certified, clean and food is handled with tongs.
• Foods should be protected from contamination by closed displays, sneeze guards, plastic wrap or other suitable covering.
• Cold foods should be cold to the touch and should be displayed either on ice, or in refrigerated conditions. 
• When storing food in the trunk of your car they should be put into a cooler covered appropriately with ice or cold packs.
• Pre-made sandwiches and rolls containing perishable ingredients such as mayonnaise, cheese and meat should always be under refrigeration.
• Food in hot display cabinets should be piping hot. Do not purchase products that are lukewarm. Reheating lukewarm foods can be a hazard.
• Avoid purchasing foods that are stacked too high in hot and cold display cabinets.
• Always ensure that ground meats like hamburgers are cooked right through—there should be no pink meat. The same applies to chicken.
• And one last reminder—always eat food from take-out restaurants immediately. Leaving ready-to-eat foods sitting around can encourage bacteria to grow.

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ChefSecret:  Always Remember:

• When preparing lunches ensure you “Keep it Clean”—your hands, work surfaces and utensils.

• Keep COLD foods COLD—pack perishables in insulated lunch boxes or pack with ice or cold packs.
• When shopping on hot days, keep a cooler in the car with cold packs.
• HOT foods purchased at take-out restaurants should be piping HOT.

• Make sure chicken and ground products are thoroughly cooked.
• If you are in any doubt regarding the safety of food--DON’T EAT IT!

Quip of the Day:  I tried to make a joke about food poisoning, but it was in bad taste. Turns out it had poor deliver-y.
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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/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.

#FoodSafety #WorldFoodSafetyDay #FoodBorneIllness #Pathogens #Bacteria #HotFoodHot #ColdFoodCold #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025