How you doin’? It’s been a cold winter for almost two-thirds of Americans and now it’s cocktail time. I was looking to share a perfect pick-me-up with a playful twist. My Mocha Tequila Espresso Martini is a sassy cocktail blending the best of café vibes with a touch of fiesta flair. It's ready to wake up your taste buds and is sure to be a hit!
 
I realize there are a lot of flavors wrapped up in one strange cocktail but believe me (I wouldn’t steer you wrong) it all comes together and tastes great.
 
The exact origin of the martini is unclear, but it is widely believed to have evolved from a cocktail called the Martinez, which was created in the 1860s. The modern martini became popular in the early 20th century, particularly with the use of dry vermouth and gin. I developed this recipe for one of our client’s restaurants—DC-3 at the Santa Monica Airport. It was one of exotic drinks on the Martini Menu.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
2 teaspoons cinnamon-sugar (50/50)
1 part Blanco Tequila
1 part Chocolate Tequila Cream (I prefer El Padrino)
1 part Coffee Liqueur (I prefer Kahlua)
1 teaspoon powdered cinnamon or shaved chocolate for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Freeze a martini or coupe glass.
3. When ready to mix the cocktail, dip the rim of the glass in a soft drink (whatever you have on hand, i.e. Coke or Sprite) and then into the cinnamon-sugar.
4. Add the remaining ingredients to a shaker tin, add ice and shake it like you mean it.
5. Strain into the well chilled, rimmed glass.
6. Dust the top of the cocktail with powdered cinnamon or shaved chocolate.

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ChefSecret:  This is a cocktail that you can serve blended with ice as a frosty.
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Quip of the Day:  A Californian, a Texan and a local are drinking at a bar in Big Sky, Montana. After a little bit, The Californian finishes his martini, turns and throws his glass against the wall.
The Bartender, shocked, asks him why the hell he did that.
Californian replies that where he's from, they make so much money they don't have to drink out of the same glass twice.

The Texan then finishes his whiskey, turns and throws his glass against the wall as well.
Bartender looks at him and asks why he did that.
Texan replies that where he's from they have so much oil they don't have to drink out of the same glass twice.

About this time the local Montanan finishes his beer, turns to the other patrons, draws his gun and shoots them both dead. Without waiting he tells the Bartender that around here there's so many Californians and Texans he doesn't have to drink with the same ones twice.
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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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #MochaTequilaEspressoMartini #EspressoMartini #Tequila #ChocolateTequilaCream #ElPadrino #Kahlua #Chocolate #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup
 
                                                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Luscious, intensely chocolaty, and easy to make, my 20-minute stovetop custard is the perfect dessert to serve after a special meal.
 
This quick, super-silky chocolate custard used to appear regularly on the Palm Grill dessert menu at the beloved Burlingame Palm Grill. Our pastry chef served it only slightly chilled so that the flavors and smooth texture of the chocolate can shine through. You never want to serve chocolate when it is too cold.
 
For this custard, use three ounces of bittersweet chocolate, plus more for the garnish. Look for chocolate with about 70% cacao to provide deep flavor without being overly sweet or chalky; for the best texture, avoid using chocolate chips here. Be sure to chop the chocolate finely, as directed—this way, it will melt quickly and evenly when added to the hot milk mixture.
 
Whole milk is the best choice for making rich, velvety custard; however, 2% will also work, just not as well. This dessert is perfect to cap a romantic dinner for two, but it can easily be scaled up to serve a larger group. To ensure the cream whips properly, keep it cold until you're ready to use it—also chill the bowl and whisk beforehand beating as well.
 
Prep time: 10 minutes
Whisk time: 5 minutes
Chill time: 5 minutes
Total Time:  20 mins
Yield:  2 servings
 
Ingredients
1/4 cup whole milk (2% will also work)
3 tablespoons sugar, divided
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of kosher salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a small saucepan, combine the milk and 2 tablespoons of the sugar; heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl, temper it while gradually whisking in the hot milk.
3. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
4. Off the heat, add the chopped chocolate and salt and whisk until smooth.
5.  Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
6. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped.
7. Drops dollops the whipped cream on the custard tops
8. Sprinkle the chocolate shavings on the cream and serve.

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ChefSecret:  The chocolate custards can be prepared the day before through Step 4 and refrigerated overnight. Be sure to cover the surface of the custard with food film. Serve the custards lightly chilled or at room temperature.
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Quip of the Day:  Q. What do you call Chewbacca when he has chocolate stuck in his hair?  A. Chocolate Chip Wookie.
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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. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #ChocolateCustard #BittersweetChocolate #WhippedCream #NotAnyOldChocolatePuddin #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Wonderful meals don’t have to be time-consuming, complicated, and expensive. Even many of the slow cooker recipes have a Baroque ingredient list—double digits with lots of chopping, slicing, and dicing.
 
After spending hours in the test kitchen or in one of my clients’ restaurant kitchens, often when I get home, I just want to make it easy on Ed. I prefer that my home-cooked  meals be a little less work. If you’re like me, I’m always on the lookout for simple yet delicious recipes that won’t cost a fortune.
 
Slow Cooker Butter Beef makes it easy and all you have to do is layer 4 ingredients into your slow cooker. Here’s a beefy meal that has just a few ingredients, little preparation time and inexpensive beef stew meat. Your slow cooker does all the work.
 
My Slow-Cooker Butter Beef recipe only requires you to use a stick of butter, stew meat and package of Lipton dry onion soup mix. The beef cooks slowly in the butter rendering tender, flavorful beef that melts in your mouth. Try serving this dish over egg noodles, rice, mashed potatoes or riced cauliflower.
 
Set your slow cooker on low for 8 hours or high for 4 hours. That’s it! The only hard part is resisting the tempting aromas filling your kitchen over the next few hours. It really works.
 
Prep time:  5 minutes
Cook time:  4 to 8 hours (high heat / low heat)
Yield:  4 servings
 
Ingredients 
1 to 1-1/2 pounds of stew meat, cut into large chunks
1 stick of butter
1 package onion soup mix (I prefer Lipton)
1 cup of beef stock or red wine
green onions tops or chopped parsley (garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pat dry the meat with paper towel, and place it in the slow cooker.
3. Add butter cut into tablespoon pieces.
4. Sprinkle the onion soup over the meat.
5. Add the beef stock or wine.
6. Close the cover on the slow cooker.
7. Set the cook time and walk away.
8. Serve over noodles and garnish as desired.

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ChefSecret:  Last week I got a shipment of filet tips from Riverbend Ranch—my go-to premium beef supplier. I used that meat for my butter beef, and you would have thought you were eating food from a 5-star restaurant.  You can make it your own by adding additional ingredients to the mix—try carrots, celery, small, canned potatoes and any spice that makes you happy.
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Quip of the Day:  Q. Why don’t cows ever have any money? A. Because the farmers milk them dry!
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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, 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #SlowCookerRecipes #ButterBeefRecipe #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Joan’s Milwaukee Old Fashioned is a classic brandy cocktail built right in the glass with muddled oranges, cherries, sugar and bitters. It is finished with brandy and a splash of lemon-lime soda.
 
This cocktail is simple, somewhat nostalgic and unapologetically old-school. It is still the cocktail you’ll find at taverns, clubs, corner bars and family celebrations across Wisconsin.
 
The popular story of how making an old-fashioned cocktail with brandy instead of whiskey began attributes it to the 1893 Chicago World's Fair when the recently opened Korbel winery offered free samples of their wine and brandy. Central European immigrants from Milwaukee took a liking to the Bohemian-born Korbel Brothers' Brandy  and brought it back to their home state and began using it in cocktails.
 
In January 2020, drinks journal Drinks International reported the Old Fashioned to be the top selling classic cocktail internationally, for the 6th straight year, based on its annual, global poll of 100 bars.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1 sugar cube
3 dashes Angostura bitters
2 orange slices, divided
3 maraschino cherries, divided
2 fluid ounces inexpensive brandy
2 or 3 ounces lemon lime soda, as needed
1 splash maraschino cherry juice (optional)
 
Directions

1. Place sugar cube in a rocks glass, and saturate with bitters. Add 1 orange slice and 1 cherry. Muddle gently until sugar is dissolved.
2. Fill glass with ice cubes. Add brandy, and top with lemon-lime soda and cherry juice, if using. Gently stir, then garnish with remaining orange slice and cherries.

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ChefSecret:  Wisconsin bars like adding a splash of the maraschino cherry juice (about a bar spoon) for a little extra sweetness.
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Quip of the Day:  To relieve stress, Joan does yoga. Just kidding, Joan drinks Old-Fashioned cocktails in her yoga pants.
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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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #OldFashionedCocktail #Brandy #Bitters #Tavern #WisconsinCocktail #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? An Apple Dumpling is a pastry filled with a peeled and cored apple, cinnamon, spices and occasionally raisins and lemon or orange zest.
 
After the apples are first peeled and cored, they are placed on a portion of prepared dough, then filled with cinnamon and sugar. The dough is delicately folded over the apples and the dumplings are baked until tender.
 
My apple dumplings are warm, flaky, apple sweet and tart, drizzled with a sauce that makes itself right within the dumplings. Apple Dumplings are just a little time-consuming, can be a bit fussy, but are not really difficult to make. Serve ‘em up warm, with spooned on sauce and topped with whipped cream or ice cream.
 
Where did Apple Dumplings originate? Though the first recorded Apple Dumplings were made in England in and around the 18th century and can be traced throughout history across many communities in the United States, they've really become known as an iconic Amish food. On our continent, they are believed to be native to the northeastern United States, near Pennsylvania. Often found among the delicious Amish recipes, it is frequently eaten as a breakfast item in their communities. However, they are also regularly eaten as a dessert and sometimes served with vanilla ice cream… my personal favorite way to eat them!
 
Prep time:  30 minutes
Bake time:  1 hour
Yield:  6 dumplings
 
Ingredients 
1 recipe pastry for double-crust pie (see below)
6 large Granny Smith apples (or other tart baking apple), peeled, cored, held in cold water with lemon juice
1/2 cup unsalted butter, cut into pieces, divided
3/4 cup light brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups granulated sugar
2 teaspoons pure vanilla extract
turbinado sugar or sugar in the raw
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 400⁰ F.
3. Butter a 9 x 13-inch pan.
4. On a lightly floured surface, roll the pastry into a large rectangle, about 24 x 16 inches.
5. Cut into 6 square equal pieces.
6. Remove the apples from the water and ensure they are fully drained. Place one apple on each pastry square with the cored opening facing upward.
7. Cut the butter into 8 pieces. Place 1 piece of butter inside the opening of each apple; reserving remaining butter for the sauce.
8. Divide brown sugar equally between the apples, poking some inside each cored opening and sprinkling the rest over and around the base of each apple.
9. Sprinkle cinnamon and nutmeg over the apples.
10. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining opposite corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples.
11. Place the pastry-wrapped apples in the prepared baking dish.
12. In a saucepan, combine water, granulated sugar, vanilla extract and reserved butter. Place over medium heat and bring to a boil. Boil for 5 minutes, or until the sugar is dissolved. Carefully pour over dumplings.
13. Just before baking sprinkle the tops of the pastry with turbinado or sugar in the raw for sweet added crunch. 
14. Bake in a preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl and spoon some sauce over the top.

ChefSecrets:  Don’t have time to make the dumpling crust? You can use a couple of rolls of Pillsbury Crescent Sheets. Lower the baking temperature to 350⁰ F and bake until golden brown.

                               Ed’s Perfect Flaky Pie & Dumpling Dough
                                                  Use this recipe for dumplings or pie crusts.
Prep time:  15-30 minutes
Chill time: Minimum 30 minutes
Yield:  2 single or 1 double (9-inch) crust
 
Ingredients 
1 cup (2 sticks) cold unsalted butter, chilled
1/4 to 1/2 cup ice water
3 cups all-purpose flour, plus more for rolling
1 teaspoon sea salt
1 large egg yolk whisked with 1 tablespoon warm water
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the butter from the refrigerator and cut into several small cubes.  Refrigerate while preparing the flour mixture.
3. Place a few ice cubes in a small measuring cup (1 cup) and fill it with cold water.  Stir and set aside.
4. Combine the flour and salt in a chilled bowl of a food processor and pulse a few times to combine.  If making crust by hand, whisk the flour and salt together in a large mixing bowl.
5. Scatter half the cubes of butter over the surface of the flour.  Attach the food processor lid and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than pea size. Alternatively, cut the butter into the flour using a pastry cutter, a fork, or your fingertips.
6. Remove the lid of the food processor and sprinkle about 1/4 cup of ice water over the surface of the butter-flour mixture. 
7. Scatter the remaining butter cubes over the water-flour mixture.  Pulse 4 times to combine.
8. You can check to see if the dough is holding together by squeezing a bit in your hand; if it holds together and feels tacky, it's ready. If it breaks apart easily, add a little more water, one tablespoon at a time as needed.  The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
9. Turn the dough out onto a clean work surface sprinkled lightly with flour. Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap in food film and refrigerate for at least 30 minutes or up to 4 days.
10. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough out as directed above.  Work the dough as little as possible.

If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again.  Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
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ChefSecret:  You can substitute lard or shortening for all or some of the butter in this recipe. Leftovers can be wrapped in food film and kept on the counter for up to 3 days.
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Quip of the Day:  Since I am newly married and work with my wife every day, I always read her horoscope in the morning paper to find out what kind of day I’m going to have.
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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.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dessert #JohnnysAppleDumplings #AppleDumplings #GrannySmithApples #BakedApples #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Did you know fried shrimp is the seafood of choice for many people?
 
We learned a lot about guests’ likes and dislikes at our two seafood restaurants—Fanny’s Fish Market and The Fish Markets. The latter was all about grilled fresh-caught seafood. We did have shrimp on the menu, but it was skewered and grilled and not fried. At Fanny’s it was all about seafood based sauces over pastas and seafood chowders. Neither restaurant had a fryer.  The requests for fried shrimp became more and more frequent and we soon discovered if we didn’t have fried shrimp on the menu, one person might cancel out a party of 4. I guess cancel-culture started at my restaurants years ago!
 
It was time for a road trip with our chefs travelling down south where they really know the best ways to fry fish and shrimp. Along the way we stopped at the San Jacinto Inn, outside of Galveston, Texas. They served great fried shrimp, but not quite what we wanted. Next, we traveled down to the Carolina Coasts.
 
Along the East coast, very close to the North Carolina/South Carolina State line, there is a small little town called Calabash. Calabash is a small fishing town in Brunswick County, North Carolina. The population is less than 2,000. Calabash prides itself on being the "Seafood Capital of the World" because of the town's many "Calabash-Style" seafood restaurants.
 
In Calabash you’ll find several seafood restaurants, all serving delicious lightly battered and lightly fried seafood. Our culinary group ate in most of them, asked questions to all, learned what we needed to know and came back home to the test kitchen to test out our new knowledge. We discovered all the recipes had one thing in common: simple to make and yummy to eat—just what Fanny would have fried up in her day.
 
Fanny was way ahead of the pandemic and did as much business at the tables as they did in take-out—nearly 1,800 pounds of shrimp a week. Calabash shrimp is mainly “popcorn” shrimp which are small in size, grading out at 130/150 shrimp to the pound. You ‘pop’ them in your mouth, well like POPCORN.  Or use larger shrimp that make it more like a meal than a popping snack or appetizer. The result is a lightly battered, lightly fried shrimp. It’s super easy and super delicious and table ready in just a few minutes.
 
Prep time: 15 minutes
Fry time: 2 minutes
Yield: 2-3 servings
 
Ingredients
1 pound small size peeled and deveined shrimp (usually frozen)
1/4 cup evaporated milk
1 teaspoon hot sauce (I prefer Frank’s Hot Sauce, but Tabasco works as well)
1 cup self-rising flour (not all-purpose)
1/2 teaspoon kosher salt
1/4 teaspoon finely ground pepper
Peanut oil for frying
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thaw the frozen shrimp in a refrigerator overnight or in a bowl of cold water, if using frozen.
3. Thoroughly drain water from the shrimp and line a plate with paper towel when ready to fry.
4. Mix the milk and hot sauce together.
5. Add the drained shrimp and toss to fully coat with milk.
6. Place the flour in a small bowl or deep container.
7. Add the salt and pepper and whisk to incorporate.
8. Fill a deep pot with peanut oil and heat up on stove top to 350⁰ F—use a candy or frying thermometer.
9. Remove the shrimp from the bowl with milk and drop into the flour.
10. Toss the shrimp well in the seasoned flour to fully coat.
11. Place the shrimp in a wire basket if you have one. Gently shake off excess flour.
12. Carefully place the shrimp in hot oil.
13. Fry the shrimp for about 1-2 minutes or until lightly golden brown in color.
14. Remove from oil and place on a wire rack to drain; then transfer to the paper towel to complete the draining process.
15. Serve while warm with red cocktail sauce, or your favorite seafood dipping sauce.

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ChefSecret:  The big secret is evaporated milk—use it for the best results. Test fry up a couple shrimp to test the oil for perfect frying and flavor. Give it a taste to see if little more salt or pepper needs to be added to the flour mixture.

Quip of the Day: Life is like pantyhose. It all depends on what you put into it.
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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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Entrees #Seafood #FriedShrimp #PopcornShrimp #FannysFishMarket #FishMarket #CocktailSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Today is Friday the 13th! OOOOOO!!!! I don’t know about you, but I’m ready to celebrate with a fabulous cocktail that helps us roll into tomorrow—Valentine’s Day. There’s just nothing better than capping off the week with a really great drink. And in the Valentine spirit, it’s the best time for something icy-creamy-cold, fruity and lovingly wonderful!
 
Most weekend brunches, you’ll find us on our patio with one of my best drink recipes. It’s not a classic margarita or even a frozen mango margarita. Sometimes we even enjoy a frozen sangria slushie. You really can’t go wrong with any of these options.
 
But lately, the strawberries have just been so amazingly sweet. I keep popping them in my mouth and right now, that craving extends all the way into what I’m drinking. So that brings us to today’s recipe! Valentine’s Day Strawberry-Vanilla Daiquiris.
 
Strawberry Daiquiris are the perfect Valentine’s cocktail. They have a vibrant color, and they’re a little sweet, a little tangy, and super refreshing. You’ll feel the sweet warmth of rum at the back of your throat, and freshly squeezed lime juice gives it a nice tangy quality. They’re a snap to make with just a few simple ingredients. So, grab your blender and mix up a big pitcher! Love you all!
 
Prep time:  7 minutes
Yield:  4 cocktails
 
Ingredients 
6 ounces white rum
4 ounces freshly squeezed lime juice
2 tablespoons granulated sugar
4 cups strawberries
2 large scoops ice vanilla ice cream
 
Directions

1. Place the rum, lime juice, sugar and strawberries in the blender and puree until smooth.
2. Add the ice cream and blend until thoroughly mixed and creamy.
3. Garnish glasses with a lime wheel or a split strawberry and a sippy straw.

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ChefSecret: I also love using frozen strawberries in cocktails because it makes them thicker and colder. It’s almost like a smoothie! Frozen strawberries give a strawberry daiquiri recipe the most incredible flavor!
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Quip of the Day:  Q. What's pink, oinks and shoots arrows on Valentine's Day?   A. Cu-pig!
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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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #ValentinesDay #StrawberryVanillaDaiquiri #Rum #Strawberries #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This Italian Love Cake might look complicated, but as striking as it looks, the layers are easy to pull together.
 
Actually, Italian Love Cake was invented in the USA along with many of the other magic layer cakes. It uses ricotta cheese, a classic Italian ingredient used in many Italian cheesecake desserts.
 
Here’s how it all comes together… A ricotta cheese filling is layered over a chocolate cake batter, and as the cake bakes, the ricotta layer sinks to the bottom and the chocolate cake rises to the top—it’s magic. The cake is topped with a whipped chocolate topping that tastes light and indulgent. The finished cake has three eye-catching layers that look much harder to achieve than they actually are.
 
You can bake my Italian Love Cake with your own favorite chocolate cake or, do what I do when I’m short on time—take a couple of shortcuts with chocolate cake mix and chocolate pudding mix.
 
Italian Love Cake is a perfect dessert for making ahead of time… and perfect for Valentine’s Day. You can make the whole cake from start to finish in one day and hold it in the fridge overnight, or you can bake, cool, and refrigerate the cake, then add the topping just before serving.
 
Prep time:  30 minutes
Bake time:  45 minutes
Cooling and chilling time:  8 hours
Yield:  15 servings / 1 9x13-inch cake
 
Ingredients 
For the chocolate cake layer
Nonstick cooking spray
1 (15.25-ounce) box chocolate cake mix (I prefer Duncan Hines)
1 cup room temperature black coffee
3 large eggs
1/2 cup vegetable oil
 
For the ricotta filling and chocolate topping
1 (32-ounce) container whole-milk ricotta cheese
4 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
 
For the chocolate topping
1-1/2 cups cold heavy whipping cream
1 (3.9-ounce) package instant chocolate pudding mix (I prefer Jello)
1-1/2 cups cold whole milk
Garnish with a chocolate dipped strawberry
 
Directions

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

To mix the cake batter

1. In a large bowl, combine the cake mix, coffee, eggs and oil.
2. Beat the cake batter according to the package directions and set aside.

To make ricotta filling

1. In a second large bowl, combine the ricotta, eggs, sugar and vanilla extract.
2. Beat with a hand mixer on low speed until the mixture is homogeneous, about 1 minute.
3. Scrape the sides of the bowl and ensure everything is fully mixed.

To assemble the layers

1. Scrape the cake batter into the bottom of the prepared cake pan in an even layer.
2. Spoon the ricotta mixture over the chocolate cake batter, starting at the edges and working your way to the middle. Use an offset spatula to spread the ricotta filling into an even layer, fully covering the cake batter.

To bake the cake

1. Bake the cake until the chocolate cake layer has risen to the top of the cake and a knife inserted into the center comes out clean, 45 to 60 minutes. The ricotta mixture may stick to the knife slightly but shouldn’t be wet.
2. Be careful not to overbake this cake. Remove the cake from the oven when a knife comes out clean.
3. Cover the cake with foil in the last 15 minutes if you notice the edges browning.
4.  Place the cake on a cooling rack and cool until the pan is no longer warm, 1-1/2 to 2 hours.

To make the pudding topping

1. In a clean large bowl, whip the cold heavy cream on medium speed to stiff peaks, about 2 to 3 minutes, and set aside.
2. Pour the pudding mix into a medium bowl and whisk to remove any clumps.
3. Pour in the cold milk and whisk until smooth and thick, about 2 minutes.
4. Fold half of the whipped cream into the pudding mixture.
5. Once the first half has been incorporated, fold in the remaining whipped cream. The mixture should be completely homogeneous and fluffy.

To finish the cake

1. Spread the chocolate topping evenly over the cooled cake. Cover in plastic wrap and refrigerate until fully chilled, at least 8 hours or overnight.
2. Once the cake is thoroughly chilled, cut into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.

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ChefSecret:  Boxed chocolate cake mixes are generally pretty similar. The only one I would avoid using in this recipe is the Betty Crocker cake mix that includes pudding—it tends not to rise over the ricotta mixture as well as other chocolate cake mixes.
 
Whole-milk ricotta cheese is ideal for this recipe. It’s the creamiest and tastes the best in the finished dessert. Make sure to whip the ricotta mixture on low speed. You want it to stay dense so that it falls to the bottom of the cake during baking.
 
The cake can become overbaked at the edges if the batter isn’t covered in a thick layer of ricotta, so I like to start spooning the ricotta mixture along the edges first and work my way into the center. Then, I use an offset spatula to ensure the layer is even before baking it.
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Quip of the Day:  How to you silence an Italian? You tie their hands behind their back!
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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, 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #ILoveItalianLoveCake #RicottaCheese #ChocolateCake #ChocolatePudding #WhippedCream #MagicCake #HappyValentinesDayDessert #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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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, 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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Well, it’s Super Bowl time. When I have a team in contention, I’m “all in” on it. But alas, not one of my teams is in it this year. The Rams, 49’ers and Chargers are long gone. Even Joan’s Packers didn’t make the cut—and some of the teams came so close—just an overtime away.
 
Oh well, I can drown my sorrows with my Super Bowl Bloody Margarita. This is a cocktail you can start at brunch as it combines the best parts of a Bloody Mary and a Margarita into one modern cocktail—perfect  for a fun Sunday brunch, special fiesta, Cinco de Mayo, and of course, Super Bowl Sunday.
 
If you feel like celebrating Super Bowl all year long or woke up this morning craving a little tequila, this is the drink for you.
 
Prep time:  10 minutes
Yield:  2 servings
 
Ingredients 
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 ounces tomato juice
1 cup orange juice
4 ounces white tequila
1/4 cup freshly squeezed lime juice
2 teaspoons hot sauce (I prefer Cholula)
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
 
For the garnish
additional kosher salt
ice cubes
lime slices
jalapeño rings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare two (2) cocktail glasses by wetting the rims and dipping them in a combination of salt and celery salt. Make it look pretty.
3. In a cocktail shaker combine all of the ingredients except for the ice and the garnishes.
4. In a blender, crush the ice until the ice cubes become small particles.
5. Pour the liquid mixture into the blender with the crushed ice.
6. Pulse the blender 2-3 times so the mixture combines with the ice.
7. Pour into two cocktail glasses.
8. Garnish the cocktail. Cheers!

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ChefSecret:  This is a great combination of flavors. Margaritas usually include something with an orange citrus flavor, like Grand Marnier. Instead of adding more alcohol, I decided to add orange juice. This will help you stay awake until the game starts.
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Quip of the Day:  Q. What do you call 50 guys watching the Super Bowl?  A. The Green Bay Packers.
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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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #SuperBowlBloodyMargarita #BloodyMary #Margarita #Tequila #TomatoJuice #Worcestershire #HotSauce #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
  
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026