How you doin’? Cucumber vodka cocktails are crisp, refreshing drinks that highlight the clean and cooling flavor of cucumber paired with the smoothness of vodka—perfect for hot summer nights. Light and easy to sip, these cocktails are ideal for warm days when you want something fresh without being too sweet.
 
Cucumber adds a subtle, garden-fresh taste that blends beautifully with citrus, herbs, or sparkling mixers, giving this cocktail a balanced and refreshing quality. Whether mixed into a simple spritz, paired with mint and lime, or used in creative recipes, cucumber vodka cocktails bring a bright and modern touch to any gathering or relaxing late afternoon cocktail party. It tastes as ‘pretty’ as it looks.
 
Total: 15 minutes
Prep: 10 minutes
Cook: 5 minutes (simple syrup)
Yield: 4 servings
 
Ingredients 
1 cup cucumber vodka (see the ChefSecret below)
1 cup tonic water
1/2 cup cucumber juice (see the ChefSecret below)
1/4 cup fresh lime juice
1/4 cup simple syrup (50/50 sugar and water heated until sugar dissolves; cool)
Cucumber slices and a handful fresh mint leaves for garnish
Ice cubes, for serving
 
Directions 

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Divide the ingredients in half.
3. Add each half to a cocktail shaker and shake to combine.
4. Pour over ice in rocks glasses and serve.
5. Garnish with cucumber slices and mint leaves.

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ChefSecret #1: Cucumber Vodka
1 large fresh garden or English (hothouse) cucumber
1 (750 ml) bottle of vodka
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Trim off and discard the ends of the cucumber and peel off the skin.
3. Cut the cucumber in half lengthwise.
4. Use a small spoon to scoop out and discard the watery seeds from the center.
5. Roughly slice the peeled and seeded cucumber.
6. Put the sliced cucumber in a large glass container with a tight-fitting lid.
7. Pour the vodka over the cucumber.
8. Seal the jar and let sit in a cool, dark space for at least three days and up to two weeks (any longer and the vodka will take on a slightly bitter taste).
9. Strain the vodka back into its original bottle or another clean bottle.

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Note: Do not skip the peeling or seeding steps; both the peel and seeds have a bitterness to them that will transfer quickly to the vodka and distract from the delicate cucumber flavor that can be extracted and enjoyed.
The bottle does not need to be refrigerated, but it can be. It can also be stored in the freezer. The infused vodka can be kept for a long time. The alcohol prevents any mold or other bacteria from growing.
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ChefSecret: #2: Cucumber Juice

1. Slice half of the cucumber into thin rounds.
2. In a pitcher, add the cucumber slices.
3. Pour in 8 cups of water.
4. Stir the mixture gently to combine.
5. Refrigerate for at least two hours to allow the flavors to infuse. For a stronger flavor, let the cucumber water sit overnight.

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Quip of the Day:  Q.  What’s a cucumber’s favorite sport? A.  Pickle-ball.
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Cocktail #HappyHour2026 #CucumberCocktail #Vodka #Cucumbers #Tonic #LimeJuice #Mint #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? How about some Crispy Steak Fingers? I can see your face on my monitor… it’s similar to the face a dog makes when they just heard a strange noise while asking, what in the world is a steak finger? Cows don’t have fingers!
 
So, here’s the story (don’t know if it’s true or not)… Milo Bybee from Boise, Idaho claims that he created Steak Fingers at Milo’s Torch Lounge in 1957. Being a resourceful chef, he used them on the menu as a means of using up leftover tenderloin.
 
It doesn’t matter who invented them… they are seriously good stuff. They are strips of steak, battered and deep fried. At our Customs House Restaurants I had a battered-fried hamburger that was to die for, too… but I digress.
 
Steak fingers are strips of steak, battered with a tempura-like or flour batter and deep-fried in oil. They are typically served with French fries and a buttered piece of Texas toast. They are commonly found in restaurants and bars in the Pacific Northwest.
 
Prep time: 15 minutes
Marinate time: 30 minutes
Cook time: 40 minutes
Yield: 4 Servings
 
Ingredients
For the paprika aioli
3/4 cup mayonnaise
1 clove garlic; minced
1-1/2 teaspoons paprika
 
For the meat and potatoes
1/2 cup buttermilk
1 large egg
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1 pinch cayenne
2 New York Steaks; cut into 2” x 3/4” strips
2 pounds Yukon Gold Potatoes; cut into 1/2” wedges
6 tablespoons grapeseed oil
1/2 teaspoon flaky salt
1/4 black pepper
2-1/4 cups plain panko crumbs
 
Directions:

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.

To make the paprika aioli

1. In a small bowl, whisk the mayonnaise, garlic and paprika. Set aside.

To prepare the meat and potatoes

1. In a medium bowl, whisk the buttermilk, egg, salt, black pepper and cayenne.
2. Add the steak slices; turn to coat. Marinate, covered, at room temperature for 30 minutes.
3. Position a rack in the upper third of the oven and preheat the oven to 450⁰ F.
4. On a large, rimmed sheet pan, toss the potatoes with 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange in a single layer.
5. Roast until the potatoes begin to brown, about 15 minutes. Turn with a spatula, and continue roasting until browned and crisp, 15-20 minutes longer.
6. While the potatoes are roasting prepare the steak.
7. Pour the breadcrumbs into a wide, shallow bowl and have a large platter on hand.
8. With a fork, lift two or three pieces of steak from the buttermilk mixture and drop into the breadcrumbs.
9. Press the breadcrumbs on all sides and transfer to the platter. Repeat with the remaining steak pieces.
10. Pour the remaining 4 tablespoons of oil into a heavy skillet. Heat the oil over medium heat until it shimmers; about 3 minutes.
11. Cook the steak in a single layer in batches until golden-brown all over; about 2 minutes per side. Add more oil as needed.
12. Serve the steak and roasted potatoes with the aioli for dipping.

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ChefSecret: My recipe calls for New York steak, but you can use cheaper cuts of steak if you have them tenderized. Try substituting Flat Iron or Round Steak instead of New York steak. Whichever cut of steak you choose trim off all the excess fat.
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Quip of the Day: Judging by the size of these steak fingers, the steer was somewhere between 8' to 10' tall.
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #CrispySteakFingers #RoastedPotatoes #NewYorkSteakStrips #PankoCrumbs #Buttermilk #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

 How you doin’? Everything “old” is “new” again. When Harry Baker, a Los Angeles insurance agent, invented the original chiffon cake in 1927, the home economist at General Mills said, “The Chiffon Cake is the first really new cake in 100 years.”
 
Chiffon cakes were popularized by American bakers in 1948, when General Mills published “Betty Crocker’s Orange Chiffon Cake” recipe in a handful of ladies’ magazines after acquiring the recipe from the inventor. It grew in popularity because of its very spongy, moist texture (think: richer than angel food cake, but not as rich or dense as pound cake)—which comes from a unique combination of vegetable oil, a bit of leavening and beating the egg whites until stiff.  
 
Chiffon cakes use vegetable oil in place of conventional shortening and the acidic ingredients play an important role in cake baking. In this case the lemon adds and enhances flavors as well as contributes to leavening and tenderization of cakes. Batter acidity can come from a wide variety of sources including vinegar, lemon zest and juice, chocolate, buttermilk, coffee, brown sugar, fruits and vegetables to name just a few.
 
Lemon Chiffon is light and airy, and has a wonderful flavor—tart lemon zest, sweet, tropical vanilla, and a light almond back note. But Chiffon Cakes can be a bit touchy or temperamental. When my mother made Chiffon Cakes, we were made to go outside to play and not come back in the house until the cake had fully cooled.
 
While the Chiffon cakes are easy to make, like anything with egg whites, it can be a bit delicate—no big deal that a little respect and TLC can’t handle.
 
A few tips to get you started:

• Make sure the egg whites are whipped to stiff peaks, and then gently folded into the batter so it has enough structure to rise.
• Gently pour the batter into the pan and gently shut the oven door so the airy batter doesn’t collapse.
• No peeking while it bakes! If you open the oven door before the 30-minute mark, the cake will collapse (that’s why the oven door has a window). Keeping the oven door closed will only help the cake bake more thoroughly, creating a thin, soft, golden brown crust and a structurally sound, but very light, sponge.
• Keep the kids (or others) from stomping on the floor or slamming doors as the vibrations will cause the cake to fall.

Once the cake has cooled, coat it in a simple lemon glaze that’s sweet and creamy, and let the cake’s delightful floral and citrus flavors come through. It is great topped with homemade, lemony whipped cream. It is the perfect surprise toasted for breakfast in the morning or a light dessert to follow a rich, filling dinner.
 
Prep time: 30 minutes
Bake time: 55 to 60 minutes
Cool time: 2 hours
Yield: 10 Servings
 
Ingredients 
For the cake
2-1/4 cups cake flour, sifted
1-1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
5 yolks from large eggs
1/2 cup vegetable oil (not butter)
3/4 cup water, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1-1/2 tablespoons lemon zest (from about 3 large lemons)
6 egg whites from large eggs
1/2 teaspoon cream of tartar
 
For the icing
1/4 cup unsalted butter, melted
3 to 4 tablespoons whole milk, room temperature
2 cups powdered sugar, sifted
1 teaspoon lemon zest
 
Directions
To make the cake

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 325°.
3. Line the base of an angel food cake pan with parchment paper. Do not spray the pan. Spaying makes the pan too slippery and will prevent the cake from rising on the edges of the pan.
4. In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
5. In a large 4-cup liquid measuring cup, gently whisk together the egg yolks, oil and water.
6. Make a well in the center of the flour mixture and pour in the oil mixture. Fold the two together until incorporated.
7. Stir in the extracts and lemon zest. Set aside.
8. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Beat on high speed until stiff peaks form, at least a full 5 minutes. 
9. Using a spatula, gently fold the egg whites into the batter in three batches, folding just until the whites are absorbed each time.
10. Immediately pour the batter into the prepared cake pan and transfer it to the oven. Gently close the oven door and bake for 55 to 60 minutes, or until a cake tester inserted into the center of the cakes comes out clean.
11. Invert the cake pan to cool and, using the attached pan legs or a bottle, suspend the cake in the air. Let it cool completely, about 2 hours. Keep the kids out of the kitchen.

To make the icing:

1. When the cake has cooled, remove the cake from the pan.
2. Whisk together the melted butter and 3 tablespoons of milk in a small bowl,
3. Sift the powdered sugar and lemon zest into a medium bowl, and then add the butter mixture, stirring until smooth and creamy. Thin with 1 additional tablespoon of milk, if needed.
4. Immediately drizzle the icing over the cooled cake and let it set.

ChefSecret: Here’s How to Prevent Cakes from Falling in the Middle

• Know the Oven. At the outset, you have to know your oven. Allow at least 30 minutes for the oven to come up to the pre-heated temperature. Don’t keep the oven door open for a prolong period when putting the cake in the oven.
• Fresh Ingredients. While baking cakes, always use the freshest and newest raw ingredients, especially when using baking powder.
• Creaming the Eggs and Butter. It's essential to allow the eggs and butter to be at room temperature before you blend them. I prefer to leave them out overnight.
• Precise Measurement. Scale or weigh the ingredients accurately. Measure them to the top and then level off with a knife or spatula.

• Perfect Timing. Using a timer, and before taking the cake out of the oven, test the doneness with a cake tester or toothpick. Do not take the cake out of the oven before its time.
• Listen to my mother! Put the kids out in the backyard to play until the cake is cool.

Quip of the Day: I told a joke about a chiffon cake, but it was just too airy for anyone to digest.
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #LemonChiffonCake #LightChiffonCake #LemonyCake #FreshLemons #EggWhites #LemonZest #Breakfast #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? At our first Customs House restaurant in Foster City, California, the Harvey Wallbanger was one of our top 5 cocktails. Galliano L’Autentico liqueur was the main ingredient. Being that it was so very in demand we wanted to see what other Galliano cocktails we could add to the menu. The Golden Cadillac was one of the best possibilities.
 
It turned out to be a very easy cocktail to make. The three ingredients are used in equal parts, which takes math out of the equation.  You simply shake the Galliano, white creme de cacao and heavy cream with ice and strain the mixture into a fancy glass. If you’re feeling decadent, finish it off with some  freshly shaved chocolate. The result is a rich and creamy cocktail sporting flavors of vanilla, chocolate and anise. It’s sweet, but the herbal Galliano brings more complexity than most people expect from a drink that looks like dessert in a glass.
 
The original Golden Cadillac dates back to 1952 when it was first concocted at Poor Red’s BBQ, a bar in El Dorado, California. As the story goes, a couple came in asking for a unique cocktail, and the bartender mixed together a drink with Galliano, white creme de cacao and heavy cream, calling it the Golden Cadillac after the couple’s shiny new car. Many decades later, the drink remains a fixture at Poor Red’s.
 
While the Golden Cadillac has exhibited staying power, at least among retro cocktail lovers, it enjoyed particular popularity through the 1970s, when Galliano was king. The Italian liqueur, which was created in 1896 from a recipe that includes star anise, juniper, lavender, cinnamon and vanilla, pumped up cocktails like the Harvey Wallbanger and Fuzzy Navel, two common calls during the ’70s and ‘80s. Today, Galliano doesn’t get as much airtime behind bars, but it’s worth breaking out the tall recognizable bottle to make the Golden Cadillac at your own personal bar.
 
Prep time: 3 minutes
Yield:  1 serving
 
Ingredients
1 ounce Galliano L’Autentico liqueur (the funny tall bottle)
1 ounce white creme de cacao
1 ounce heavy cream
Garnish: chocolate shavings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the Galliano, white creme de cacao and heavy cream into a shaker with ice and shake until well-chilled.
3. Strain into a cocktail glass or coupe glass.
4. Garnish with freshly shaved chocolate shavings.

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ChefSecret: Most bartenders hate dealing the awkward Galliano bottle because they claim it really disrupts their pour… that is until the tips start rolling in. Restaurant guests really love Galliano cocktails.
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Quip of the Day: I just got a Cadillac for my partner. Best trade ever!-------------------------------------------
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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #GoldenCadillac #Galliano #CremeDeCacao #HeavyCream #ChocolateShavings #PoorRedsBBQ #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? We are right in the middle of stone fruit season. My Sour Cream Almond Peach Cake shows peaches at their sweet summery best. They are surrounded by a tender, buttery cake and finished with a simple sugar glaze and topped with buttered toasted almonds.
 
It’s an easy dessert to make but feels dressy enough for any occasion. This recipe works fresh nectarines, plums and apricots.
 
Peaches were first brought to the Americas by Spanish explorers and missionaries in the 16th century, likely introduced to the southeastern United States. Early American peach cultivation thrived in regions such as Georgia, South Carolina and California, where the climate and soil were favorable. Peaches are a staple crop in the U.S., with large-scale commercial orchards developing in the 19th century through grafting and selective breeding.
 
This cake is great for dessert after dinner, with your morning coffee, or even a midnight snack.
 
Prep time: 25 minutes
Bake time: 45 to 55 minutes
Cool time: 1 hour 10 minutes
Yield:  9 servings
 
Ingredients 
For the cake
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup room temperature butter
3/4 cup granulated sugar
2 large room temperature eggs
1/2 cup sour cream
1 tablespoon vanilla extract
2 cups diced fresh, peeled peaches
1 cup thinly sliced fresh, peeled peaches
 
For the glaze
1 cup confectioners’ sugar
1/2 teaspoon almond extract
1/8 teaspoon kosher salt
1 to 2 tablespoons milk
1/2 cup sliced, toasted buttered almonds (See ChefSecret below)
 
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. Line an 8 x 8-inch square baking pan with parchment paper and lightly coat with cooking spray. Leave a 2-inch overhang on each side to facilitate easy removal.

To make the cake

1. Whisk together the flour, baking powder, baking soda and salt in a bowl. Set aside.
2. Beat the butter in a large bowl with an electric mixer on medium speed for about 30 seconds.
3. Add the sugar and beat until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream and vanilla; beat until combined.
6. Add the flour mixture to the butter mixture and fold gently with a rubber spatula until just combined.
7. Fold in diced peaches, being careful not to overmix.
8. Spread batter evenly into the prepared pan.
9. Artfully, arrange the sliced peaches over the top.
10. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes.
11. Cool in the pan on a wire rack for 10 minutes.
12. Remove the cake from the pan using the parchment overhang and cool completely on the wire rack, about 1 hour.

To make the glaze

1. Whisk together the confectioners’ sugar, almond extract and salt.
2. Add the milk, 1 tablespoon at a time, until smooth and pourable.
3. Drizzle over cooled cake before serving.
4. Sprinkle the toasted butter almonds on the top of the glazed cake.

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ChefSecret: To make the toasted butter almonds, melt 2 tablespoons of unsalted butter in a shallow frying pan. When the butter starts to brown, toss in the slivered almonds and dust with 2 tablespoons of granulated sugar and mix until the almonds are lightly toasted. Separate the almonds as best you can and cool.
To make it easier to peel the peaches, par boil them for 2 minutes or until the skin is easily removed.
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Quip of the Day:  Don’t stir trouble, stir in peachy goodness.
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #AlmondCake #PeachAlmondCake #SourCreamAlmondPeach Cake #SummerPeaches #ButteryAlmonds #Sour Cream #Dessert #Snack #Breakfast #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Burger Bowls capture everything you love about a classic cheeseburger in a fork-friendly form. Crispy fries act as the base, soaking up juicy, seasoned beef with hints of mustard and ketchup.
 
The creamy, tangy sauce ties it all together, while fresh lettuce, tomatoes, and pickles add crunch and brightness. It is savory, slightly sweet, and satisfying with every bite.
 
Prep time: 20 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients 
1 (28 ounce) package frozen French fries
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika
3 tablespoons yellow mustard, divided
3 tablespoons ketchup, divided
1 teaspoon kosher salt, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 tablespoon olive oil
1 pound 80/20 ground beef
1/2 teaspoon ground black pepper
4 cups chopped iceberg lettuce
1 1/2 cups cherry tomatoes, halved
1/2 cup diced dill pickles
1 cup shredded Cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare the frozen fries according to package directions until golden brown and crisp; about 20 minutes.
3. While the fries are cooking, whisk together the mayonnaise, relish, vinegar, paprika, 2 tablespoons mustard, 2 tablespoons ketchup, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder in a bowl; set aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Add ground beef in large pieces; sprinkle with black pepper and remaining 1/2 teaspoon each salt, garlic powder, and onion powder.
6. Cook the beef, undisturbed, until deeply browned on the bottom; about 3 minutes.
7. Turn and cook the beef, breaking into large crumbles and stirring occasionally, until browned and cooked through; 2 to 3 more minutes.
8. Stir in remaining 1 tablespoon each mustard and ketchup; cook, stirring gently, until coated and slightly caramelized; about 1 minute.
9. Remove from heat.
10. Divide hot fries evenly among 4 shallow bowls, arranging as a base.
11. Spoon hot beef mixture into one section of each bowl.
12. Arrange lettuce, tomatoes, and pickles in separate sections around beef.
13. Sprinkle evenly with Cheddar cheese and drizzle evenly with reserved sauce, to taste.
14. Serve immediately with more sauce on the side.

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ChefSecret: If you have an air fryer available, use it to crisp the fries.
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Quip of the Day: I was enjoying the most delicious burger bowl at the food court.
A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger."
Mid-bite, I looked at his salad and responded, "Maybe he died because you keep eating all its dang food!"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Lunch #Dinner #BurgerBowl #Burger #Hamburger #Ketchup #Mustard #FrenchFries #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I just got back from a mini National Parks excursion to a very toasty Las Vegas. I was in the mood for a really cold, refreshing cocktail. And here it was… simple and satisfying.
 
A Naked Martini (also known as a Direct or Duke’s Martini) is a bracingly cold, bone‑dry cocktail made with a 30:1 ratio gin-to‑vermouth. This is far drier than the standard 5:1 ordinary martini. The “naked” name refers to the minimal vermouth, not the absence of garnish, which is usually an olive or lemon twist.
 
Prep time: 5 minutes
Chill time: 2 hours
Yield: 1 cocktail
 
The secret to making a perfect Naked Martini is to pre‑chill everything. Hold that thought—FREEZE everything.

• Place a bottle of gin (or vodka) and a martini glass in the freezer for at least 2 hours. I am partial to Hendrick’s Gin.
• Add a few drops of dry vermouth to the chilled glass, swirl, and discard the liquid, leaving only a light coating of vermouth in the glass.
• Remove the frozen gin bottle and pour the gin directly into the frosted glass.
• No stirring or shaking! The extreme cold masks the alcohol’s harshness.
• Garnish with a skewered olive or lemon zest twist.
• Serve immediately!

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ChefSecret: The 30:1 ratio means gin dominates, making it much stronger than a classic dry martini. The frozen glass and gin reduce perceived alcohol strength through temperature effects on ethanol/water clusters. No ice dilution keeps the drink sharp and concentrated. Best for those who want maximum gin strength and maximum chill without dilution. In short, a Naked/Direct Martini is a high in gin, ultra-cold, minimal‑vermouth martini—a bold, refreshing, ultra strong and invigorating take on the classic.
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Side Note: Giuseppe Cipriani at Harry’s Bar in Venice described using a freezer for martinis in the 1970s. At my Palm Grill In Burlingame, California, I had a bar top freezer where I held all of our frozen, frosty bottles.
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Quip of the Day: A guy offers a girl a martini, but the girl says alcohol is bad for her legs, The guy ask "Do they swell?" The girl replies "No they spread!"
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #NakedMartini #Martini #Gin #Hendricks #Vermouth #Olive #Freeze #Chill #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Having people over for a summer brunch and looking for an easy recipe that’ll feed a crowd? Don’t monkey around.
 
My Orange-Chocolate Pull-Apart Loaf is the answer. There are a number of varieties that span from sweet to savory, with some somewhere in between, which means you can serve one for breakfast, as a crowd-pleasing appetizer, as a centerpiece dessert, or as an anytime snack.
 
Pull-apart breads are just balls or pieces of dough placed strategically either in a pan or into a shape then baked. Once cooled, you can pull off pieces, and that makes it excellent for sharing.
 
You won't believe my Orange-Chocolate Pull-Apart Loaf only takes only 7 ingredients! It’s orangey sweet with orange curd and chocolatey delicious with chocolate fudge and chocolate chips. It's easy to see why this flavor combination (orange / chocolate) is a classic.
 
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 10 minutes
Yield:  8 servings
 
Ingredients 
1 (16.3 ounce.) can refrigerated biscuits (I prefer Pillsbury Grands! Flaky Layers)
1/2 cup warm hot fudge
1/2 cup semi-sweet chocolate chips (I prefer Guittard)
1/2 cup jarred orange curd (you can also use orange marmalade)
2 tablespoons grated orange zest
1/2 cup confectioner’s sugar
1 tablespoon whole milk
 
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. Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides.
4. Split the biscuits in half horizontally, creating 16 biscuit halves. Spread chocolate fudge evenly over 1 side of 8 of the biscuit halves.
5. Evenly sprinkle with the chocolate chips.
6. Spread the orange curd evenly over 1 side of remaining 8 biscuit halves.
7. Lightly sprinkle with the orange zest.
8. Stack 4 of the biscuit halves, alternating between fudge and chips and orange curd (ensuring each filled side faces the plain side of the next biscuit); repeat stacking with remaining 12 biscuits to yield 4 stacks.
9. Quickly place stacks in prepared loaf pan so that biscuits are standing straight up.
10. Bake in the preheated oven until browned and a cake tester inserted into the center of the biscuits comes out clean, about 50 minutes, loosely tenting with aluminum foil halfway through baking.
11. Let the baked bread cool in pan for 10 minutes.
12. Using parchment paper as handles, carefully lift baked bread from the pan; discard parchment.
13. Stir together the sugar and milk in a small bowl; drizzle evenly over bread.
14. Serve fresh and warm.

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ChefSecret: Pull-apart breads, aka Monkey Bread, usually leans sweet, though they can be sweet or savory. You can stuff them with cheese or dip, glaze them with icing, or even flavor them like your favorite breakfast. Once you’ve made a few, feel free to get creative with them. You can also use a bundt pan if you prefer a round, and you can drizzle with chocolate if that makes you happy!
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Quip of the Day: Q. What does a loaf of bread say to a friend after doing them a favor?  A: It's the yeast I could do.
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Orange-Chocolate-Pull-Apart-Bread #OrangeCurd #ChocolateChips #MonkeyBread #Guittard #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Despite the name my Big Old Summer Salad is a take on an Italian-American specialty. It is part green salad and part antipasto salad. It typically combines crunchy lettuce mix (romaine, iceberg, and radicchio), sliced cherry tomatoes, red onion, olives, shaved Parmesan cheese, and pickled peppers like pepperoncini. I like to add a measure of salami and pepperoni.
 
My dressing is a typical red wine vinaigrette with garlic and dried oregano, plus a little mayonnaise to mellow it out. You can skip the mayonnaise, if you'd prefer, and toss the salad in a more traditional red wine vinaigrette.
 
Prep time: 30 minutes
Yield: 4 to 6 servings
 
Ingredients 
1 garlic clove, smashed
1/2 teaspoon kosher salt
2 tablespoons mayonnaise (optional)
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 large torn romaine heart leaves
1 small head of radicchio, halved, cored and coarsely chopped
1/4 head of iceberg lettuce, coarsely chopped
1 thinly sliced tender celery rib
1/2 small thinly sliced red onion (optional)
15 sliced cherry tomatoes
15 pitted green olives, cut in half
8 pepperoncini (whole or chopped)
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
3 ounces chopped dry salami
2 ounces chopped pepperoni
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large salad bowl, mash the garlic into a paste with a generous pinch of salt.
3. Whisk in the mayonnaise, vinegar, mustard and oregano, then whisk in the olive oil.
4. Season with freshly-ground black pepper to taste.
5. Add all of the remaining ingredients into the bowl and toss well.
6. Serve immediately on a chilled plate with chilled forks.

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ChefSecret: You can dress it up even more and include half cup croutons, canned chickpeas, or cubes of soft white cheese. Also consider artichoke hearts, cucumbers, fresh basil and arugula.
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Quip of the Day: How do you make a honeymoon salad?  Lettuce alone, without any dressing!
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Salad #Entrees #EntreeSalad #BigOldSummerSalad #AntipastoSummerSalad #Salami #Pepperoni #Mangia #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

When I first started traveling to Hawaii, Dole Pineapple was one of the largest businesses on the islands. I started each morning with sliced wedges of fresh, ripe pineapple and when I was old enough, I finished my day with a chilled Hawaiian Pineapple Daiquiri. More on Daiquiris later in this blog.
 
Where did it all start? Pineapples were a protected product of France in Tahiti. In fact, exporting pineapple in the 1800’s was punishable by death. Somehow, someone smuggled pineapple cuttings in the hold of a ship to Hawaii. No one was ever held accountable.
 
The Dole Pineapple farm in Hawaii traces its roots to the late 19th century, when pineapple cultivation in the islands was still in its very early stages. Pineapples were first recorded in Hawaii in the early 1800s. The tropical climate and volcanic soil proved ideal, but production remained small until visionary entrepreneurs saw the fruit’s global market potential.
 
In 1899, James Drummond Dole, a 22-year-old Harvard-educated agriculturalist, arrived in Honolulu. He purchased a 64-acre government homestead in Wahiawa, O‘ahu, and began experimenting with crops before settling on pineapple. By 1901, he had established the Hawaiian Pineapple Company with groves of smooth pineapples originally derived from the Tahiti specie. Dole’s unique innovation was in canning pineapple, allowing it to be sold worldwide. He built canneries in Wahiawa and near Honolulu Harbor and launched one of the first nationwide consumer advertising campaigns for canned pineapple.
 
Dole’s methods and scale transformed Hawaii into the pineapple capital of the world. In the 1930s, he partnered with Castle & Cooke. His operations expanded dramatically, including the purchase of the island of Lanai in 1922 to create the largest pineapple plantation in the world. Our former client, Larry Ellison, now owns the majority of Lanai for upscale tourism and agriculture—so beautiful. But I digress…
 
The farm’s legacy continued through the decades. In 1950, the site began as a roadside fruit stand, and in 1989 it opened as Dole Plantation, now a major Oahu attraction offering tours, the Pineapple Express train and the plantation garden. Today, Dole’s Wahiawa farm remains one of the largest pineapple producers in the world, with over 3,000 acres of fields, drip irrigation, and a commitment to sustainable farming.
 
From a small agricultural experiment to a global brand, the Dole Pineapple farm in Hawaii became a cornerstone of the island’s economy and a symbol of its agricultural innovation.
 
Today there are many uses for pineapple, from a beautiful plate of fresh fruit to a Hawaiian Pineapple Daiquiri to baking goods (Pineapple Upside Down Cake) and lots more.
 
Here’s my take on the best Hawaiian Pineapple Daiquiri.
 
Prep time: 5 minutes
Yield:  1 cocktail
 
Ingredients 
fresh pineapple wedge, for garnish
1 ounce pineapple rum
1 ounce 6-10 year aged rum (I prefer Añejo style rum)
1 ounce pineapple juice
1⁄2 ounce freshly lime squeezed juice
1/2 ounce Giffard Caribbean Pineapple liqueur
1⁄3 ounce rich simple syrup  (2 parts sugar to 1 part water)
4 drops bitters
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pre-chill a coupe glass until frosty in a freezer.
3. Prepare the pineapple wedge garnish.
4. Using a cocktail shaker, combine all the ingredients with ice until chilled and well blended.
5. Strain the chilled cocktail into the chilled glass.
6. Garnish with a fresh pineapple wedge on rim.

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ChefSecret: Giffard Caribbean Pineapple Liqueur is a tropical delight that encapsulates the essence of the Caribbean's sun-kissed pineapples. This luscious liqueur pays homage to the origins of pineapples in the Hawaiian Islands, where they were considered a rare and exotic treasure. Giffard has masterfully crafted this liqueur by infusing fresh pineapples ripened under the warm Caribbean sun, complemented by a candied pineapple infusion. To elevate the experience, a touch of 7-year-old Caribbean rum and a hint of exotic spices are added to create a truly indulgent and complex liqueur.
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Quip of the Day: “I just can’t get over how beautiful this place is,” the tourist says excitedly, “I feel great! I haven’t felt this young and healthy in years! Island life is fantastic!”
The native local says, “I know what you mean! Take me for instance. When I came here, I was totally bald, didn’t have any teeth and I couldn’t even walk…and look at me now!”
The tourist looks at him and says, “Wow, that’s amazing! How long have you been here?”
The native local says, “Oh, I was born here.”
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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 #PineappleDaiquiri #Daiquiri #Pineapple #Rum #PineappleJuice #PineappleLiqueur #LimeJuice #Lanai #Oahu #Dole #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026