How you doin’? My Uncle Eddie introduced me to Tom Bergin’s, an Irish-style pub in Los Angeles years ago. The owners were devoted to making it the best pub they could. So much so that they periodically went to Ireland on “beverage research” trips. They came back from these trips with new Irish jokes, the latest pub menus and outstanding new recipes from rural Ireland.
 
One of my favorite meals they shared with me was from an Irish pub in a small remote town in the west of Ireland. They told me the pub had a traditional thatched roof, enormous fireplace with a smoldering peat fire, great pints of beer and amazing food, including the best potatoes they had ever had.
 
After one of these trips, I came in for dinner—roast duck and apple-stuffed pork loin. Just as we were starting dinner our server plunked down a large gratin dish of mashed potatoes loaded with Cheddar… the edges still hot from the oven were popping with butter. We were told that they came with every entrée. “Wow,” I thought, “these really are my kind of people.”
 
The mashed potatoes were molten hot, shot through with green onion and contained what I guessed was roughly two tons of butter—again my kind of dish. They had a silky-smooth texture that was contrasted perfectly by the slightly crispy coating of cheddar that was spread over the top. Sure, the entrées were really very nice, but those mashed potatoes were a major bonding moment for me and Tom Bergin’s. 
 
Prep time:  15 minutes
Bake time:  65 minutes
Yield:  6 servings
 
Ingredients
6 tablespoons salted Irish cultured butter, divided (I prefer Kerrygold Irish butter)
2-1/2 pounds unpeeled Yukon Gold potatoes
1 tablespoon kosher salt, plus more for seasoning
1 large clove garlic
3 sliced green onions, tops and bottoms
1 cup whole milk, half ‘n half or heavy cream
1 teaspoon freshly grated nutmeg, divided
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese
 
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 on the convection setting; 400° in a conventional/regular oven.
3. Rub 1 tablespoon of the butter on the bottom and sides of a 1 1/2 to 2-quart casserole dish; set aside.
4. Combine the whole potatoes, salt and garlic clove in a large pot.
5. Add enough cold water to cover the potatoes by a few inches.
6. Bring to a boil over high heat.
7. Reduce the heat to medium-high and cook until the potatoes are very tender when pierced with a fork, 15 to 20 minutes.
8. Drain the potatoes in a colander set in the sink and leave the potatoes in the colander to steam-dry for about 10 minutes. Retain the garlic clove.
9. While the potatoes are drying, add the remaining 5 tablespoons butter to the empty pot used to boil the potatoes and melt over medium heat.
10. Add the green onions and cook until fragrant, 1 minute.
11. Remove the pot with the onions from the heat and set aside.
12. Discard the potato skins and cut the potatoes into chunks to make it easier to rice them together with the retained garlic clove. Alternatively, pull the skins off of the potatoes with your fingers and mash the potatoes and garlic clove in the pot with a potato masher until smooth.
13. Fold the potatoes into the butter mixture with a rubber spatula until evenly mixed.
14. Gently fold the milk into the potatoes in 3 additions. The mixture will be very loose, but it will set up as it bakes.
15. Add 1/2 teaspoon of the nutmeg and the cayenne pepper. Season to taste with salt and pepper.
16. Spoon the potato mixture into the prepared casserole dish and sprinkle the cheese over the top of the potatoes.
17. Bake until the potatoes puff slightly and the cheese is melted and starts to brown in places, about 30 minutes.
18. If your oven does not have a convection setting, you can broil the casserole until browned on top after baking, 1 to 3 minutes.
19. Sprinkle the remaining nutmeg over the top of the potatoes and serve immediately.
20. Leftovers can be kept, covered, in the refrigerator for up to 3 days. Simply microwave until piping hot to reheat.

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ChefSecret:  Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the flavor of the potatoes in the finished dish. Substitute any other melty cheese for the Cheddar if you prefer—Gruyère, fontina, Havarti and smoked provolone all work well with this recipe. Take it to the next level by adding a slice or two or crisp, chopped bacon or dice boiled ham.
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Quip of the Day:  Q. How do Irish cats celebrate St Patrick’s Day?  A. They have a purrrr-ade.
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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 have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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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.

#SideDishes #Potatoes #BakedMashedPotatoes #StPaddysDayEats #YukonGoldPotatoes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Paddy day is just around the corner (March 17th) and if you’ve been searching for a healthy and hearty beef stew recipe that delivers on comfort, look no further.
 
My one-pot Guinness Irish Beef Stew is packed with veggies and rich meaty flavor. I make my Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentically Irish. Serve with a side of Irish soda bread to sop up the leftover juices, or with a side of
St. Paddy’s Day Irish Baked Mashed Potatoes… recipe on Wednesday. Yes, I know that’s double the potatoes, but is that a bad thing?
 
Prep time:  35 minutes
Additional time:  1 hour 25 minutes
Yield:  6 servings

Ingredients 
2-1/4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil, divided
1 cup chopped yellow onion
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, diagonally cut into 1-inch pieces
1 tablespoon tomato paste (I use the tube stuff)
1 12-ounce bottle Guinness stout
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1-1/2 pounds halved baby Yukon Gold potatoes
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef all over with salt and pepper and rub it in.
3. Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
4. Add half of the beef; cook, turning each piece to brown on 2 or 3 sides, about 3 minutes per side.
5. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
6. Add the onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes.
7. Add the tomato paste; cook, stirring constantly, for 1 minute.
8. Add the Guinness and thyme; cook, scraping the bottom of the pot to release any browned bits of flavor, until the liquid is slightly reduced, about 2 minutes.
9. Add the broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat.
10. Reduce the heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes.
11. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
12. Whisk the cornstarch and cold water together in a small bowl.
13. Increase the heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes.
14. Remove from the heat and stir in the parsley.
15. If desired, garnish with additional parsley.
16. You can freeze any leftovers, if any, for up to six months.

ChefSecret:  Chuck roast is not considered one of the leaner cuts of beef, but it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, I suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Actually, it tastes better the second day.
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Quip of the Day:  Guinness Stout is proof that the Irish know how to pour 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. 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.
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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 #GuinnessIrishBeefStew #Guinness #IrishBeef Stew #StPatricksDay #Dinner #Beef #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? “Baby it’s cold outside” (actually, "Tesoro, fuori fa freddo") that’s what they were singing in Cortina d'Ampezzo, Italy, when heavy snow hit on the day before the Opening Ceremony of the 2026 Winter Olympics. Now that’s the type of cold that goes right to the center of your bones. Fortunately, I have a cure for this.
 
No more chilly evenings with my Ultimate Hot Toddy—the quintessential soothing winter beverage, known for its comforting warmth and simple elegance. This warm bourbon drink is more than just a cocktail; it’s a cherished ritual for staying warm and a classic remedy for a tickly throat.
 
The magic lies in its simple composition: American Bourbon—the heart of the beverage—combined with honey for sweetness, lemon for brightness and hot water to bring it all together. Add a touch of cinnamon and you’ve got the perfect balance for a timeless and reliable body and mind warmer. A great way to enjoy the Winter Olympics Highlights (okay, this one was supposed to come out a couple of weeks ago) while keeping as warm as bug in a rug.
 
Prep time:  10 minutes
Yield:  1 cocktail
 
Ingredients
1 tablespoon raw honey
1/2 ounce fresh lemon juice
1-1/2 ounces American bourbon
4-6 ounces very hot water
1 cinnamon stick (for garnish / flavor infusion)
1 lemon wheel (for garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place the honey and lemon juice in a warm heat-proof mug.
3. Pour in the bourbon.
4. Bring water to a boil.
5. Let it cool for 30 seconds to prevent scorching the honey.
6. Pour the hot water over the mixture in the mug and stir until the honey is fully dissolved.
7. Garnish with the cinnamon stick and lemon wheel to the mug.
8. Enjoy this warm winter drink while still hot and steaming.

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ChefSecret:  For an extra layer of complexity and flavor, infuse the hot water with a slice of fresh ginger for 5 minutes before adding to the toddy. This is a technique that enhances the drink’s aromatic compounds and is excellent for keeping warm.
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Quip of the Day:  A man had a horrible stabbing pain in his eye every time he drank a hot toddy. He went to the doctor to try to find what was up. “It’s important,” his doctor told him, “Take the spoon out of the cup before you drink it.” Happy Hot Toddy Day!
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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 #UltimateHotToddy #Bourbon #Honey #LemonJuice #Cinnamon #BabyItsColdOutside #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My latest great barbecue restaurant find in the Las Vegas area is Mission Barbecue. That doesn’t mean I am discounting Fox Smokehouse in Boulder City—they still have the best beef ribs. But now I must declare Mission has the best smoked brisket.
 
They also have an easy-to-duplicate Blueberry Cake Cobbler Extreme.  It only takes two store-bought ingredients, but you would never know it.  Actually, my recipe tastes even better than the Mission Barbecue rendition.
 
You need to purchase 2 cans of blueberry pie fruit and a box of Duncan Hines Yellow Batter Cake Mix, plus a few pantry ingredients that will turn this dessert into an all-time favorite.
 
Prep time:  15 minutes
Bake time:  35 to 40 minutes
Cool time: 10-15 minutes
Yield:  8 to 10 servings
 
Ingredients 
Nonstick spray
2 cans (21-ounce), store-bought blueberry pie filling (I used Kroger house brand)
1 box (15.25 ounce) yellow cake mix (I used Duncan Hines)
1 cup milk (the box called for water)
3 large eggs
1/2 cup melted unsalted butter (the box called for oil)
1 teaspoon almond or vanilla extract
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Arrange an oven rack in the middle of the oven.
4. Spray a 9 X 13-inch baking dish with nonstick spray.
5. Spread the blueberry pie mix on the bottom of the prepared baking dish and set aside.
6. Blend the cake mix, milk, eggs and butter in a large bowl on low speed until moistened about 30 seconds.
7. Add the vanilla (or almond) extract.
8. Continue to mix the batter on medium speed for 2 minutes.
9. Evenly pour the batter over the blueberry pie fruit. Place it in the pre-heated oven.
10. Let the cake bake for about 35-40 minutes.
11. Let it cool for about 10-15 minutes, scoop and serve.
12. Top with vanilla ice cream or whipped cream.
13. Store leftover cobbler, covered, in the refrigerator, for up to 4 days.

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ChefSecret:  I changed out the water for milk and the oil to melted butter for a richer, more like a scratch-made cake. You can do that with most any boxed cake mix.
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Quip of the Day:  What do you do if you can't find a cobbler?  You get the baker to fix your choux.
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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 #BlueberryCakeCobbler #Blueberry #BlueberryCobbler #DuncanHines #PieFilling #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Chicken au Poivre is inspired by the classic French dish Steak au Poivre, that features steak coated in cracked peppercorns and served with a creamy sauce.
 
It likely originated in mid-20th century Paris bistros, adapting the traditional recipe by substituting less expensive chicken for beef, making it a more accessible and economical everyday option.
 
Starting the chicken in a cold pan renders the skin perfectly, producing crisp, golden results without excess oil. The Cognac and creamy sauce delivers restaurant-level richness with balanced peppery heat. This dish transforms a steakhouse classic into an accessible, one-pan weeknight dinner without sacrificing elegance. Bone-in, skin-on chicken thighs, prized for their juicy tenderness and flavorful, self-basting skin, are the stars. The technique begins unconventionally with a cold pan.
 
Once the chicken is perfectly golden, the sauce builds right in the same pan. Shallots, garlic, thyme, and coarsely cracked pepper sizzle in the drippings before being deglazed with a shot of Cognac. The resulting chicken infuses every layer of the sauce with rich, peppery complexity. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns, coating the tender chicken in a velvety glaze.
 
I like to serve it straight from the skillet with French fries or buttery mashed potatoes and roasted vegetables to soak up every drop of that decadent sauce.
Finish the dish with chopped fresh chives and an extra grind of black pepper.
 
Prep time: 15 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon black peppercorns
2 pounds skinless, boneless chicken thighs, patted dry
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1/2 teaspoon salt, or to taste
2 tablespoons minced shallots
1 cup low-sodium chicken broth
1/2 cup crème fraîche
1 tablespoon Dijon mustard
3 fresh thyme sprigs, or to taste
3 tablespoons Cognac
1 tablespoon freshly squeezed lemon juice
fresh parsley sprigs for garnish (optional)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Put the peppercorns into a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.
3. Season the chicken with salt and add it to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
4. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.
5. Add remaining butter and shallots to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.
6. Stir in the broth, crème fraîche, Dijon mustard, thyme, Cognac and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left in the sauce from the bottom of the pan.
7. Add the chicken and any juices from the plate.
8. Return to a boil, then reduce to a simmer.
9. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165° F.
10. Divide the chicken among 4 plates.
11. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.
12. Spoon sauce over chicken, add vegetables to the plate and garnish with parsley and a crank (or two) of freshly ground black pepper.

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ChefSecret:  Greek yogurt or sour cream can be used as a substitute for crème fraîche, but it is tangier and less rich. Use it in a 1:1 ratio, keeping in mind that it may curdle if heated too quickly.
 
Sliced mushrooms can be a nice addition to this dish. If desired, add them to the pan at step #5.
 
You can substitute bone-in, skin-on chicken breasts for thighs, but expect a slightly different texture and cook time. Breasts are leaner, so take care not to overcook them. Sear them skin side down in a cold pan until golden, then finish cooking gently over medium heat or in the oven until just cooked through. The sauce’s richness helps offset the leaner meat, keeping it juicy and flavorful while maintaining the same peppery, luxurious essence of the dish.
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Quip of the Day:  Q. Why did the chicken sit on the middle of the road?  A. She wanted to lay it on the line.
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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.

#Entrees #ChickenAuPoivre #ChickenThighs #Cognac #Peppercorns #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026