How you doin’? A couple of weeks ago—June 14th to be exact, we celebrated the 250th birthday of the United State Army. Shortly, we as a country will celebrate the 4th of July—Independence Day.
 
In the early days of our country there weren’t any supermarkets or Amazon. Most people lived on farms, so they grew, shot, foraged, or fished for their own food.
 
Many people didn't even have stoves, so they cooked their meals over an open fire in a fireplace or hearth. Which is all the more reason why I was surprised to find a recipe for "Maccaroni Cheese" in notes from the Jefferson papers along with recipes for venison, roasted hens and a type of sour dough bread.  

It turns out that one of our founding fathers, Thomas Jefferson, helped popularize "macaroni" in our country, "macaroni" being a general term he used for any pasta. According to Wikipedia, versions of macaroni pasta with cheese and butter were published in cookbooks as early as the 14th century.
 
A version of my  July 4th Mac & Cheese recipe first appeared in Godey's Lady's Book magazine in 1861 (circulation 150,000). It's only one sentence long, and as you will see, is wildly open for interpretation:
 
Boil the macaroni in milk; put in the stewpan butter, cheese, and seasoning; when melted, pour into the macaroni, putting breadcrumbs over, which brown before the fire all together.
 
How much milk? What kind of cheese? How much cheese? Which seasoning? Well, no one really knew.
 
The way I interpreted it, I used 2 cups of milk for every cup of elbow macaroni. I used equal amounts of pasta and cheddar cheese, plus a little parmesan and blue cheese. The seasonings used are pantry staples—nutmeg, pepper and cayenne.
 
Actually, mac and cheese is really fool proof. That said I’ve changed it up a bit and cooked the macaroni directly in milk as Jefferson suggested—2 cups of milk for every 1/4 pound of pasta works fine.
 
Prep time:  5 minutes
Boil time:  15 minutes
Oven time:  20 minutes   
Yield:  4 entrée servings or 8 sides dishes
 
Ingredients 
4 cups whole milk
1/2 pound elbow macaroni
4 tablespoons unsalted butter
2 cups packed, grated cheddar cheese (about 1/2 pound)
3 tablespoons grated parmesan cheese
1 tablespoon crumbled bleu cheese
1 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne
1/4 to 1/3 cup breadcrumbs
 
Directions

1. Heat the milk in a large saucepan until steamy.
2. Stir in the dry macaroni pasta.
3. Let it come to a boil, then reduce the heat to a simmer.
4. Pay attention while the macaroni is cooking in the milk as the milk may foam up and boil over if the milk gets too hot. Then add 20 minutes to the time to clean the range top. 😊
5. Cook the macaroni for 15 minutes or until done, stirring occasionally.  The macaroni should absorb almost all of the milk.
6. As soon as the macaroni is close to being done, melt the butter in a separate saucepan, stir in the grated cheeses, black pepper to taste, freshly grated nutmeg and cayenne.
7. Once the cheeses have melted, pour the sauce into the macaroni and milk mixture and stir to combine. Taste and add salt if needed.
8. Place macaroni and cheese mixture into a baking dish.
9. Sprinkle the top with breadcrumbs.
10. Bake in a 400° F oven for 20 minutes or until the top is lightly browned.

ChefSecret:  You must use whole milk for this recipe. If you use low fat or non-fat milk, the mixture may curdle.  If the macaroni is a little too thick, drizzle a little whole milk over the macaroni and cheese before baking.

Quip of the Day:  Q. What do you call pasta with a cold?  A. Macaroni and sneeze!
-------------------------------------------
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.

#Entree #SideDish #Mac&Cheese #ThomasJefferson #Maccaroni #Cheddar #BleuCheese #ParmesanCheese #Happy4th #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Fans of classic frozen drinks from the Piña Colada to my Frozen Margarita will love this vodka-based, summer-ready cocktail. While most frozen cocktails call for regular ice cubes to give them their signature slushy consistency, you'll want to use flavored ice cubes made with frozen ginger syrup for my Icy Lemon-Ginger Vodka cocktail. After making this cocktail you might make more frozen cocktails made with flavored ice!
 
Making and freezing ginger syrup might seem like a pain in the ass, but doing so adds a slightly spicy, sweet flavor to an otherwise predictable vodka slushie. You’ll maximize the tart, fresh citrus flavor by using lemon zest as well freshly squeezed lemon juice, both of which accentuate the herbaceous, bright notes from the mint sprig garnish.
 
Not a vodka drinker? Try it with gin—Hendricks is my go-to gin. If you’re just looking for a slightly more complex version of this summer-ready cocktail, swap out the vodka with gin which will add juniper, pine and spruce notes to step each sip up a notch.
 
Prep time:  4 hours
Cook Time:  20 minutes
Yield:  8 cocktails
 
Ingredients 
1 (3-inch piece) of fresh ginger, peeled and thinly sliced
2 cups water
1-1/2 cups granulated sugar
1 tablespoon finely grated fresh lemon zest
1 cup fresh lemon juice
8 cups crushed flavored ice
2 cups vodka
8 mint sprigs, for garnish 

Directions

1. To make the ginger infused syrup, in a small saucepan, combine the sliced ginger with the water and sugar and bring to a simmer over moderate heat.
2. Simmer for 5 minutes, then let the ginger syrup cool slightly.
3. Transfer to a blender and puree.
4. Strain the syrup into a large, shallow glass dish or ice cube tray. Stir in the lemon zest and juice.
5. Cover and freeze the lemon-ginger syrup until firm, at least 4 hours.
6. When ready to make the cocktails, pull the frozen lemon-ginger mixture from the freezer and let it stand at room temperature for 5 minutes.
7. Break up the mixture into large pieces.
8. Put half of the pieces in a blender, add 4 cups of crushed ice and 1 cup of vodka and blend until slushy.
9. Pour the vodka cocktail into 4 glasses, garnish each with a mint sprig and serve.
10. Repeat with the remaining frozen lemon mixture, ice, vodka and mint sprigs. Serve immediately.

ChefSecret:  You’re going to have to peel the ginger—no big deal.  Simply peel the ginger's thin and delicate skin by scraping down the root with a metal teaspoon. It makes it easier maneuvering around the nubs than trying to use a paring knife or vegetable peeler. You can get ready for this party drink a week in advance. The lemon-ginger mixture for this cocktail can be frozen for up to 10 days.

Quip of the Day:  When we were younger my buddies and I would compare cars, liquor and women. Now we just compare statins.
------------------------------------------
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 #LemonGingerVodkaCocktail #LemonGinger #Ginger #Vodka #Gin #Hendricks #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I couldn’t believe how many people were at my local Vons’ Deli buying different pasta salads. I couldn’t understand why, when it is so easy to make them yourself.
 
It’s summertime and eating pasta salads always feels like a flashback to the happy barbecues and picnics of my youth. I still can see, in my mind’s eye, the paper plate sagging under my burger, potato chips, and a pile of rotini, diced veggies and cheese tossed in bottled Italian dressing.
 
Today’s salad is all that with a more sophisticated medley of veggies, a homemade dressing, and most importantly, some spicy Italian sausage hot off the grill.
 
For the veggies, I’ve used fresh sweet peppers and bitter radicchio, which I roast on the grill ‘til the leaves are wilty-soft and little bit charred. The Italian sausage goes on the grill, too, of course. And then I chop it all up—long and slender—to be the same size as the rotini. That all goes in a bowl with the al dente noodles, crunchy celery, strips of milky fresh mozzarella, and a handful of Italian basil.
 
My homemade dressing pulls it all together with a concoction of lemon juice and zest, tomato paste, thyme, shallots, and plenty of garlic. It tastes zippy, fresh and bright. A quick secret is that the tomato paste helps it adhere to the noodles and adds a tangy flavor note without adding a lot of liquid to the salad.
 
This is a perfect addition to your BBQ just like the pasta salads of yore (did I really just say “yore”?). It doesn’t wilt and it’s highly complementary to all manner of grillables, so it’s perfect for barbecues and picnics. I like to make a little extra and have it ready for leftovers. It’s even better the second day which makes Monday’s lunch or dinner something special again.
 
Prep time:  25 minutes
Pasta Cook time:  9 to 12 minutes
Sausage Grill time:  20 minutes
Yield:  8 servings
 
Ingredients 
1 pound rotini pasta
6 tablespoons extra-virgin olive oil, plus a little more for drizzling
1/4 cup freshly squeezed lemon juice
2 teaspoon lemon zest, finely grated
2 tablespoons tomato paste (I use the stuff out of the tube)
4 tablespoons minced garlic
1 large thinly sliced shallot, separated into rings
2 teaspoons freshly chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
 
1 pound mild or spicy Italian sausage
3 bell peppers (a mix of red, yellow, and green)
1 small radicchio head, halved
2 large celery ribs, thinly sliced diagonally
1/4 pound fresh mozzarella, cut into small cubes
1 cup chiffonade cut basil
1 teaspoon aged thick balsamic vinegar
 
Directions

1. Bring a grill to medium heat.
2. In a large pot of boiling, salted water, cook the pasta until al dente about 10 to 12 minutes.
3. Drain and transfer the pasta to a large bowl.
4. Drizzle the pasta lightly with olive oil and toss to coat. Let cool to room temperature.
5. In a medium bowl, stir together the lemon juice, lemon zest, tomato paste, garlic, shallot and thyme.
6. Stir in 6 tablespoons of the olive oil.
7. Season the dressing with salt and black pepper, to taste.
8. Place the sausages, whole bell peppers and halved radicchio on the grill rack.
9.  Drizzle the peppers and radicchio with olive oil and grill them until they’re charred, about 10 minutes.
10. Grill the sausages for 20 minutes or until they reach 165º on an instant-read thermometer.
11. Transfer the sausages, bell peppers and radicchio to a cutting board. Cut the sausages into 1-inch thick slices on the diagonal.
12. Julienne cut the veggies.
13. In a large serving bowl, toss together the pasta, sausages, bell peppers, radicchio, celery, mozzarella and dressing.
14. Drizzle with Balsamic vinegar over the top.
15. Season the pasta salad with salt and black pepper, sprinkle with basil, and serve.

ChefSecret:  I use Fini Organic balsamic vinegar in lot of my recipes.  It must be the real thing, not a cheap knockoff. The balsamic I use is dark and thick and perfect for drizzling.

Quip of the Day:  What did the rotini say to the bell peppers? Pasta la vista, baby!
-------------------------------------------
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.
 
#Salads #GrilledSausagePastaSalad #ItalianSausage #Rotini #BellPeppers #BBQ-Salad #Picnic-Salad #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

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.
-------------------------------------------
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!"
-------------------------------------------
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#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.

------------------------------------------
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.
-------------------------------------------
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 #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?”
-------------------------------------------
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.

#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.

-------------------------------------------
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.
-------------------------------------------
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.
------------------------------------------
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 #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.
------------------------------------------
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.
-------------------------------------------
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