How you doin’? A Lonely Island Lost in the Middle of a Foggy Sea Cocktail is a mouthful (and a glassful, too)! The best cocktails taste good and look pleasing to the eye, but a well-conceived name can be the difference between a drink that fades into the night and one with staying power. It’s yet to be determined whether we’ll still be drinking this cocktail well into the future.
 
My Lonely Island Lost in the Middle of a Foggy Sea Cocktail combines three types of rum with pineapple and lime juices, demerara syrup and cold brew coffee. The first rum is an unaged rhum agricole, which is distilled from fresh sugarcane juice, rather than the more common molasses and reports grassy, earthy notes.
 
Blackstrap rum is next. It’s characterized by its dark color. This rum gets dark colorization coloring, not from barrel aging--these rums can be intensely flavorful. Lastly, my recipe calls for Old Port Deluxe rum, which is made in Bangalore, India, using 100% local sugarcane.
 
The rums are sweetened with demerara syrup, a type of simple syrup made with demerara sugar, which has a coarse grain and light tan color. With notes of molasses, toffee and coffee, it provides a richer, deeper flavor than traditional simple syrup. Pineapple lends sweet, tropical notes, while fresh lime juice provides citrusy balance. Finally, the cocktail is topped with a small pour of cold brew coffee before it’s garnished with coffee beans and pineapple leaves. A Lonely Island Lost in the Middle of a Foggy Sea is a fun, complex drink to be enjoyed whenever the mood strikes.
 
Ingredients 
1-1/2 ounces Rhum J.M Agricole Blanc
1/2 ounce Cruzan blackstrap rum
1/2 ounce Old Port Deluxe matured rum
1 ounce pineapple juice
3/4 ounce demerara syrup (1 part demerara sugar, 1 part water)
3/4 ounce freshly squeezed lime juice
1/4 ounce cold brew coffee
Garnish: coffee beans and pineapple leaves
 
Directions

1. Add the rums, pineapple juice, demerara syrup, lime juice and cold brew coffee to a shaker with ice.
2. Shake it like you mean it until well-chilled.
3. Strain into a Tiki mug or other tall tropical look glass filled with crushed ice.
4. Garnish with coffee beans and pineapple leaves.

ChefSecret:  Yes, I agree, sourcing the ingredients and finding them all is a bit tedious.  If this is too much for you to handle, just mix up a Rum and Coke… 1-1/2-ounces of rum to 6 ounces of Coca Cola.

Quip of the Day:  Derrick rode to the liquor store yesterday on his bicycle. He bought a bottle of Rum and put it in the bicycle basket. As he was about to leave, he thought for a moment, “If I fall off the bicycle, the bottle might break.” To avoid that, he drank all of the rum before he left the store. It turned out to be a very good decision because he fell off the bike seven times on his way home.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #LonelyIslandLost-FoggySeaCocktail #Rum #PineappleJuice #Demerara #Pineapple #Coffee #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? In America we talk a lot about farmhouse cooking, but other countries have their own agrarian recipes, too. In the case of my Italian Almond Cake, it comes from the south of Italy. I found this Italian farmhouse recipe when working with one of my favorite Italian chef friends—Celestino Drago. It is based on his Torta di Noci, a Calabrian nut cake that is made with minimal ingredients—my recipe is somewhat enhanced.
 
It’s kind of magical—you basically only need eggs, brandy, ground almonds and sugar to make this delicate and delicious cake. It not only works with almonds but with walnuts and hazelnuts, too.
 
Use blanched nuts—without their peel. The skin tends to get bitter when exposed to heat. I love the flavor of roasted almonds, and this recipe is one of my favorites for flavor. It's great for beginner bakers and though simple, it’s elegant. Try it once and you'll keep coming back for more.
 
Ingredients 
12 ounces blanched almonds
4 large eggs
1 cup + 2 tablespoons granulated sugar
1 ounce brandy (optional)
1/4 teaspoon almond extract
Confectioners’ sugar for serving
 
Directions

1. Preheat an oven to 350° F.
2. Line an 8 X 8-inch baking pan with parchment paper, letting it hang over two sides so that you can use it to lift the cake out of the pan after it's baked.
3. Process the nuts in a food processor until they’re coarsely ground and set them aside.
4. Separate the egg whites and yolks.
5. Add about half the sugar (1/2 cup) to the egg whites and beat to stiff peaks with an electric mixer.
6. Add the remaining sugar (1/2 cup) to the yolks, brandy (if using) and almond extract and use the same electric mixer to beat until pale and doubled in size. Note: you are not yet combining the whites and the yolks. When you lift the beaters, the mixture should drizzle down slowly and hold its shape for a few seconds.
7. Use a rubber spatula to gently fold the ground nuts into the egg yolk mixture until fully combined.
8. Then, gently fold in half the egg whites until you can't see any white streaks.
9. Gently fold in the remaining egg whites. Try not to mix it for too long—just until you no longer see the egg whites.
10. Transfer the batter to the prepared baking pan and bake for 35 minutes, until a knife inserted into the center of the cake comes out clean.
11. Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan.
12. Use the parchment paper to lift the cake out of the pan and onto a wire rack.
13. Let the cake cool completely before dusting it with powdered sugar to serve.
14. Wrapped tightly in plastic wrap, this cake will keep at room temperature for up to four (4) days.

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ChefSecrets:  

• Don’t overprocess the nuts. They should not start to form a paste (you are not making almond butter) but be ground just long enough to produce a coarse texture, like wet sand. Once the sound from the food processor softens as it’s processing the nuts—this only takes about 10 seconds—it's ready.

 

• The air that's whipped into the egg whites and yolks is the key to getting a light cake. The egg whites are beaten until stiff—they should hold their shape when you lift the mixture up with the mixer. And the egg yolks should be thick, glossy, yet airy.

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Quip of the Day:  Q. Why did almond break up with the walnut?  A. It just couldn’t crack it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cake #ItalianAlmondCake #AlmondCake #Brandy #SouthernItalyDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Corn season is in full swing. Not only is it sweet and delicious but it is relatively inexpensive. Corn is part of many cultures’ food heritage, especially Native Americans and Mexicans who make some absolutely wonderful dishes with off the cob corn.
 
Elote, a beloved street food, is not just a snack, it represents centuries of tradition, cultural fusion, and culinary evolution. This humble grilled corn on the cob, often coated with rich toppings, has become a symbol of Mexican cuisine, celebrated for its burst of flavors. But where did Elote come from?
 
To truly appreciate the origins of Elote, let’s first explore the history of corn itself. Corn, or maize, has been cultivated in Mesoamerica for thousands of years, with its domestication believed to date back to around 9000 BC. Archaeological evidence has shown that Indigenous peoples of this region were not only growing corn but also experimenting with various farming techniques.
 
For many ancient civilizations, corn was more than just a food source; it was a cultural cornerstone. Corn was often revered as a sacred plant, seen as a gift from the gods. It played a central role in various religious rituals and ceremonies.
As a primary staple crop, corn significantly influenced the economy. It formed the basis of diets for various Indigenous groups, including the Aztecs and the Maya.
The significance of corn laid the groundwork for recipes and culinary practices that would evolve over generations, leading to what we now recognize as Elote.
 
My salad version of Elote—Southern California Corn Salad—that I make for cookouts is derived from a classic Mexican street food, combines grilled, charred corn, Cotija cheese and cilantro with a spicy lime mayonnaise for a deliciously easy way to enjoy fresh seasonal corn.
 
Soak time:  1 hour
Prep time:  20 minutes
Cook time:  25-30 minutes
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
6 to 8 plump ears fresh corn in the husk (yellow or white corn)
 
Chile-Lime Mayonnaise
1/2 cup mayonnaise
2 tablespoons freshly-squeeze lime juice
1 teaspoon hot sauce (I prefer Cholula Hot Sauce)
1/2 teaspoon mild chili powder
1/4 teaspoon smoked paprika
 
1/2 cup crumbled Cotija cheese
1/2 cup coarsely chopped cilantro
2 chopped scallions (the whole onion)
Garnish with lime wedges
 
Directions

1. Soak the whole corn cobs (in the husk) in cold water for at least 1 hour.
2. Mix the mayonnaise, lime juice, hot sauce, chili powder and paprika together in a bowl.
3. Refrigerate chili-lime mayonnaise until ready to use.
4. Preheat an outdoor grill on medium heat and lightly oil the grates.
5. Drain the corn.
6. Grill the corn in the husks, about 4- to 6-inches away from the heat source for 15 to 20 minutes.
7. Let the corn cool until it is easily handled.
8. Shuck the corn and return the cobs to the grill cooking until lightly charred, about 3 to 5 minutes.
9. Remove the corn from the heat and let them cool.
10. Cut kernels off the cob (see my ChefSecret).
11. Combine the charred corn kernels, Cotija cheese, cilantro and scallions in a large bowl.
12. Gently fold in chili-lime mayonnaise.
13. Refrigerate for at least 1-hour.
14. Serve and enjoy!

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ChefSecret:  To safely strip the corn from the cob, use a Bunt pan to catch the kernels to help you have a center post to steady the cob while you are stripping the kernels with a sharp knife.
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Quip of the Day:  Q. Why were all the corn stalks afraid of Jimmy?  A. Because Jimmy cracks corn and he don’t care.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#SideDish #SummerSides #Elote #CornSalad #Cotija #OldCaliforniaCornSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It seems like everyone is featuring lemonade beverages. At Applebee’s they offer a flight of lemonade cocktails. Craft bars offer lemonade with various added fruit flavors. McDonald’s offers frozen non-alcoholic lemonade and even Burger King (not to be outdone) offers lemonades enhanced with strawberry or mango.
 
Well let me suggest a bourbon-honey infused lemonade. Enjoy a Jim Beam Honey Lemonade on a warm summer day! Smooth bourbon infused with honey, mixed with zesty lemonade, creating a refreshing and balanced tasting cocktail perfect for any occasion any time. Cheers!
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces Jim Beam Honey Bourbon
4 ounces lemonade (I prefer freshly squeezed lemonade)
A big splash of club soda
Garnish with sliced lemon wheels, a lemon wedge and some honeycomb
 
Directions

1. In a cocktail glass filled with ice, add the Jim Beam Honey Bourbon and lemonade.
2. Stir the ingredients and add the lemon wheels.
3. Add a splash of club soda.
4. Garnish the cocktail with a lemon wedge.
5. Your Jim Beam Honey Lemonade is now ready to be served!

What could be better? Delightfully bright and refreshing flavored cocktails are a great toast to the day in any season.
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ChefSecret:  Jim Beam Honey Bourbon is great, but if you can’t find it simply add 1/4 ounce of honey to Jim Beam Bourbon. It’s not the same, but it is passable.

Quip of the Day:  Q.  How does bourbon stay in shape?  A. It does barrel rolls!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #JimBeamHoneyLemonade #JimBeamHoneyBourbon #Bourbon #Honey #Lemonade #Lemons #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Dear, sweet Joan has been on me about some of the recipes that are more dessert oriented than healthful. What can I tell you? I love my sweets! My Tomato, Onion & Cucumber Salad gets us closer to Joan’s new mandatory dietary guidelines.
 
When I was traveling in Demark, I found a universal salad that was served with almost all meals. It was a little bit different from restaurant to restaurant and house to house, but all in all pretty much the same and very craveable. 
 
Back in the Southern United States, I found similar salads. And even when I was in Japan there were great cucumber salads sometimes made with rice vinegar and a touch of roasted sesame oil.
 
Like most recipes of this ilk, they are simple and perfect. This Tomato, Onion & Cucumber Salad is made fresh with in-season tomatoes, plump cucumbers, and sweet onions, seasoned with salt and pepper, then dressed in vinegar and just a pinch of sugar (really , Joan, just a pinch). The salad needs to blossom for an hour or two, allowing the vegetables to release some of their flavors, adding to the ‘dressing’ and bringing the whole thing together in one big beautifully harmonious note. Actually, I love making and eating this salad for Joan and me
 
Prep time:  10 minutes
Marinade time:  30 minutes
Yield:  6-8 servings
 
Ingredients 
4 medium tomatoes on the vine, peeled if desired, cored, and cut into wedges or a pint of cherry or grape tomatoes that have been peeled
1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
1/4 thinly sliced and separated Vidalia onion
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper  
1/4 cup distilled white vinegar or vinegar of your choice (see ChefSecret below)
1 teaspoon granulated sugar
Fresh or dried herbs and seasonings such as dill, parsley, chili flakes (to taste)
 
Directions

1. In a mixing bowl, combine the tomatoes, cucumbers and onions and season with salt and pepper.
2. Add the vinegar, sugar and herbs and seasonings, if using.
3. Stir, and allow the salad to marinate in the refrigerator for 15 to 30 minutes before serving.
4. Store leftovers covered in the refrigerator for up to 7 days.

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ChefSecrets: It’s not at all complicated , I promise, but a few things to note before you start:

• You can use your favorite kind of vinegar; instead of white vinegar (5%), try a mild rice or sherry vinegar. I always add a teaspoon or two of balsamic vinegar to enhance the taste.
• If you have them on hand, add some fresh basil or parsley—a teaspoon of each is great.
• I love a sweet Vidalia onion, but you can use a red onion or even scallions instead of yellow onion.
• I sometimes use skinned cherry or grape tomatoes just to change it up a touch.

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Quip of the Day:  Q. How does a cucumber become a pickle?  A. It goes through a jarring experience.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #TomatoOnionCucumberSalad #Tomatoes #Onions #Cucumbers #MarinatedSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Are you looking for inspiration for tonight’s dinner? A lot of us ran short of ideas when faced with cooking 3-meals a day during the Covid lockdown. We tried to help our readers with fresh ideas that are uncomplicated. Simplify is the name of the game! In fact, you can have a delicious chicken dinner with very few ingredients or just a few more by making a 100% from-scratch Salsa Verde recipe at the bottom of this blog.
 
The Salsa Verde is the key ingredient with this recipe. It gently cooks the chicken thighs and permeates them with great south-of-the-border flavor. Look for salsa verde that has a thicker texture. Broiling the dish at the end with some gooey cheese puts it over the top. Serve with Mexican rice and beans and a bottle of Corona.
 
Prep time:  5 minutes
Cook time: 30 minutes
Yield:  3-4 servings
 
Ingredients 
6-8 (8-ounces) boneless, skinless chicken thighs
1 teaspoon freshly-ground black pepper
1 tablespoon olive oil
1 cup jarred thick salsa verde (or make your own—see my recipe below)
1 cup shredded pepper Jack cheese
Kosher salt, to taste
Chopped fresh cilantro, for garnish, optional
 
Directions

1. Preheat an oven to 425° F.
2. Arrange a rack in the center of the oven.
3. Season the chicken thighs evenly with pepper.
4. Place the seasoned chicken thighs in a 12-inch ovenproof skillet or 3-quart baking dish.
5. Drizzle the chicken with the oil.
6. Pour the salsa verde over the chicken.
7. Bake until the salsa is bubbly and a thermometer inserted into the thickest part of the chicken registers 140°F, about 20 to 25 minutes. (Note: the chicken is not fully cooked at this point).
8. Remove the chicken from the oven.
9. Turn on the broiler.
10. Sprinkle the cooked chicken with the cheese and return to the oven.
11. Broil until a thermometer inserted into the thickest part of the chicken registers 165°F, and the cheese is melted and browned in spots, about four minutes.
12. Season the chicken with salt to taste.
13. Garnish with cilantro.
14. Store any leftovers in an airtight container for up to five days.

 
ChefSecret:  You can shred the chicken, toss it with the sauce and cheese and make Chicken Verde tacos or burritos.
 
                                     Oven Roasted Tomatillo Salsa Verde
To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver the most flavor.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  3 cups
 
Ingredients 
1-1/2 pounds tomatillos (about 12 medium size toms)
1/2 cup chopped white onion
3 cloves (or more) garlic
1/2 cup chopped cilantro leaves and stems
1 tablespoon freshly squeezed lime juice
2 stemmed, seeded and chopped jalapeños (use more if you like more heat)
1/2 teaspoon kosher or to taste
 
Directions

1. Preheat a broiler, and line a baking sheet with foil.
2. Set an oven rack about 6-inches from the heating element.

To prepare the tomatillos and cook

1. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut side down on a foil-lined baking sheet.
2. Add a few garlic cloves in their skin.
3. Place the sheet pan under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.
4. Combine the cooked tomatillos, garlic and seasonings, then pulse in a blender:
5. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, jalapeño peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
6. Season with salt to taste.
7. Cool the hot salsa and then refrigerate.
8. Serve with chips or as a salsa accompaniment to Mexican dishes.

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ChefSecret:  Go the extra mile and make your own Salsa Verde.
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Quip of the Day:  In what part of Mexico do kangaroos live? Cancunroo
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #MexicanDinner #SalsaVerde #Chicken #Tomatillos #Cilantro #ChickenThighs #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? One of most fun and most exciting clients was Jimmy Buffett. Most important, he was generally a super nice person. You have never seen anything more exciting than standing backstage looking toward the audience of a packed concert and watching a group of Parrot Heads sing over the master himself.
 
While we were developing the menu for the new Margaritaville opening in Las Vegas, Jimmy was in on all the tastings including this signature cocktail. While he trusted and loved what Chef Spencer and I created for the menu, there was one admonishment, “Don’t change my mother’s meatloaf recipe.”
 
A margarita is only as good as the ingredients. This margarita recipe strikes that perfect balance between sweet and sour that’s both satisfying and refreshing. It must be made with good tequila (Margaritaville brand, of course) and fresh limes. This is what Jimmy was singing about! It is light, refreshing and the perfect drink for a warm Las Vegas evening by the pool. Jimmy’s Official Margaritaville Margarita is easy to make and even easier to enjoy—it’s the perfect balance of sweet and sour.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
Lime juice, for rimming the glass
Koher salt, for rimming the glass
1 cup ice cubes
2 ounces Margaritaville white tequila
1-1/2 ounces freshly squeezed lime juice
1-1/2 ounces cold water
1 ounce) triple sec
1 tablespoon superfine sugar
1 lime wheel, garnish
 
Directions

1. Rim a chilled glass with lime juice and salt.
2. Add all the remaining ingredients (except the garnish) to a cocktail shaker, cover and shake it like you mean it to combine.
3. You can easily double or triple the ingredients to make more margaritas.
4. Strain the shaken mixture into the rimmed cocktail glass and garnish with a lime wheel.
5. Turn up Jimmy’s music, sit back, relax, slurp and enjoy.

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ChefSecret: This margarita is a little different from most recipes. Water is added to the ingredients in the shaker and the margarita is served "up," without ice. Slightly diluting the cocktail in the shaker vs. serving it over ice amplifies the flavors of the ingredients, while also preventing the drink from being too strong or too sweet. Serving it in a chilled glass helps it stay cool, negating the need for extra ice when serving. Make it frozen: Add the ice and use your food processor or blender to crush the ice.
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Quip of the Day:  Wife: I love you so much, I could never live without you.
Husband: Is that you or the margarita talking?
Wife: It’s me talking to the margarita.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #Margarita #JimmyBuffett #Margaritaville #Tequila #LimeJuice #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Bang Bang Shrimp & Broccoli is creamy, crispy, savory, spicy and sweet, all at the same time. It will blow your mind!
 
I first tasted Bang Bang Shrimp at The Cheesecake Factory. More recently, I tried it at Bone Fish Grill at Town Square in Las Vegas. It is one of the more popular menu items at the restaurant. According to the restaurant's menu, it’s just crispy fried shrimp tossed in a signature creamy, spicy sauce.
 
My recipe replicates the appetizer's crispy, decadent, spicy deliciousness with the addition of roasted broccoli. It’s probably not the first vegetable you think of when you’re looking for an exciting entrée, however, this recipe will change your perception of all that. It’s shrimp and broccoli as you’ve never tasted it before.
 
This name and flavors are from a popular street food in Bangkok, Thailand. The Bang Bang essence is from the explosive chili flavors. The balanced sweet and spicy sauce made the jump from shellfish to lots of other foods—from potatoes to cauliflower to chicken fingers, and more!
 
I love to serve this dish over rice with a squeeze of lime and even some shredded toasted coconut. The Bang Bang sauce also works well with grilled chicken, crispy beef or pork.
 
Prep time:  5 minutes
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
For the broccoli
1 pound broccoli florets
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Up to 1 teaspoon chili flakes (to the spice level of your choosing)
2 tablespoons sliced green onion tops, for garnish
2 tablespoons store-bought fried onions (I prefer French’s brand)
 
For the fried shrimp
1/2 cup cornstarch, or as needed
1 pound peeled and deveined medium shrimp
oil for frying
 
For the Bang Bang sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha (or your favorite hot sauce)
Kosher salt, to taste
 
Directions
To make broccoli

1. Preheat the oven to 400° F.
2. Position a rack in the upper third of the oven.
3. Place the broccoli florets on to a rimmed sheet pan and drizzle with the vegetable oil.
4. Season with salt, pepper and chili flakes.
5. Toss to ensure each piece is coated.
6. Roast on the upper rack until fork-tender throughout, about 20 minutes, flipping the broccoli halfway through.
7. If the spears are browning more quickly than you’d like, move them down to the middle rack of the oven.

To make the sauce

1. While the broccoli is roasting, add the mayonnaise, sweet chili sauce and sriracha to a small bowl and mix to combine. Taste and season with salt as needed.

To fry the shrimp

1. Place cornstarch in a shallow bowl.
2. Gently press shrimp into cornstarch to coat; shake off any excess.
3. Heat oil in a large saucepan to 375° F.
4. Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. Transfer shrimp to paper towels to drain.

To put it all together

1. Put the cooked shrimp in a bowl and pour the chili sauce mixture over the shrimp; toss gently to coat.
2. Line a serving plate with lettuce leaves.
3. Place the cooked broccoli over the lettuce leaves.
4. Pour the sauced shrimp over the broccoli and top with chopped green onion.
5. Top with the crispy fried onions before serving.

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ChefSecret:  Coating the Bang Bang Shrimp in cornstarch before frying will give you that wonderfully crispy texture.
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Quip of the Day:  Sad moment today when I ran over a box of shrimp. Road krill.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Entree #BangBangShrimpBroccoli #ShrimpBroccoli #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’ve been on a “lemon kick” lately which explains my latest lemon sauces, lemon cookies and now Lemon Pound Cake. My recipe for this cake is not bashful when it comes to the lemon flavor—it has lemon zest, lemon juice and lemon extract in the cake, syrup and glaze. It’s loaded with “pucker power.”
 
My Lemon Pound Cake is tender and moist without blobs of frosting. Following the recipe, you’ll find the sweetness from the syrup that's brushed on the top and sides, with more coming from the powdered sugar-based glaze. It’s a balanced dessert for people who appreciate sweet-tart flavors.
 
During the days of covered wagons forging toward the west, pound cakes were a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs and sugar and were made in a cast iron loaf pan on the edge of a live fire. They were glazed with syrup, and had a heavy coat of icing to keep them moist and fresher longer. That would be a little too heavy by today’s standards
 
The classic pound cake allows for many variations like poppy seeds, crystallized or ground ginger, nutmeg, cinnamon, cardamom or other spices for a unique twist. You can also fold in candied lemon peel, berries, shredded coconut, chopped almonds or pecans, white chocolate or flavored baking chips for a twist and contrasting texture. You can also finish the cake off with glazes made with a splash of limoncello, Grand Marnier, or rum to make the soaking syrup with a boozy touch.
 
This pound cake can remain fresh (covered) at room temperature for several days.
 
Prep time:  30 minutes
Bake time:  55 minutes
Cool time:  1-2 hours
Yield:  10 servings
 
Ingredients 
For the cake
1-1/2 cups all-purpose flour, plus more for dusting the loaf pan
1/2 teaspoon fine kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream, at room temperature
1/4 cup freshly squeezed lemon juice, divided
1 cup granulated sugar
1 stick (4 oz.) unsalted butter, softened, plus more for dusting the loaf pan
3 tablespoons grated lemon zest
3 large room temperature eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
 
For the lemon syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice
 
For the lemon glaze
1 cup confectioners’ sugar
1/8 teaspoon fine kosher salt
1-1/2 tablespoons freshly squeezed lemon juice
 
Directions

1. Preheat an oven to 350° F.
2. Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.

To make the cake

1. Whisk together the flour, salt and baking soda in a medium bowl until combined and set aside.
2. Whisk together the sour cream and lemon juice in a small bowl until smooth and set aside.
3. Beat the sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed.
4. Add the eggs one at a time, beating well after each addition and stopping to scrape down sides as needed, about 45 seconds.
5. Beat in the vanilla and lemon extracts until incorporated, about 15 seconds.
6. Gradually add the flour mixture to the sugar mixture alternating with the sour cream mixture; beginning and ending with the flour mixture.
7. Beat on low speed just until combined after each addition.
8. Gently spoon the batter into the prepared loaf pan, and smooth the top with an offset spatula. Gently tap the loaf pan on counter to release any large air bubbles.
9. Bake the cake until it is golden-brown and a cake tester inserted in center comes out clean, about 55 minutes.
10. Let the cake cool in the pan on a wire rack 5 minutes.

To make the lemon syrup

1. While the cake is cooling, stir together sugar and lemon juice in a small saucepan. Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes.
2. Increase the heat to medium-high and bring to a simmer. Simmer, stirring occasionally for about 1 minute
3. Remove from the heat and set aside.
4. Brush about one-third of the Lemon Syrup evenly over top of Cake. Let stand 5 minutes.
5. Turn out the cake from loaf pan onto a wire rack.
6. Brush the bottom and sides of the cake with remaining Lemon Syrup.
7. Let the cake cool completely, top side up, on wire rack, about 1 to 2 hours.

To make the lemon glaze

1. Whisk together the confectioners’ sugar and salt in a small bowl.
2. Gradually add the lemon juice, one teaspoon at a time, whisking until smooth to the desired consistency.
3. Using the tines of a fork, lightly drizzle the glaze over the pound cake. Let the lemon glaze stand for about 15 minutes until lemon glaze is set.
4. It’s finally done! Slice and serve.

-------------------------------------------
ChefSecret:  For a smooth mix, bring your butter, eggs and sour cream to room temperature. For the most tender crumb, avoid overmixing the batter once the dry ingredients go in. Mix only to combine for the best results. Bake just until the cake springs back: Overbaking can dry out the pound cake. Brush the syrup over the cake while warm to make sure it soaks up every last drop. For a glaze that coats the cake without absorbing it, mix in the lemon juice a bit at a time until the glaze is thick, but pourable. Test a spoonful on the cake before drizzling to check the consistency.

Quip of the Day:  Q. What’s a dog catcher's favorite food?  A. Pound cake.
-------------------------------------------
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
-------------------------------------------
How you doin’? I’ve been on a “lemon kick” lately which explains my latest lemon sauces, lemon cookies and now Lemon Pound Cake. My recipe for this cake is not bashful when it comes to the lemon flavor—it has lemon zest, lemon juice and lemon extract in the cake, syrup and glaze. It’s loaded with “pucker power.”
 
My Lemon Pound Cake is tender and moist without blobs of frosting. Following the recipe, you’ll find the sweetness from the syrup that's brushed on the top and sides, with more coming from the powdered sugar-based glaze. It’s a balanced dessert for people who appreciate sweet-tart flavors.
 
During the days of covered wagons forging toward the west, pound cakes were a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs and sugar and were made in a cast iron loaf pan on the edge of a live fire. They were glazed with syrup, and had a heavy coat of icing to keep them moist and fresher longer. That would be a little too heavy by today’s standards
 
The classic pound cake allows for many variations like poppy seeds, crystallized or ground ginger, nutmeg, cinnamon, cardamom or other spices for a unique twist. You can also fold in candied lemon peel, berries, shredded coconut, chopped almonds or pecans, white chocolate or flavored baking chips for a twist and contrasting texture. You can also finish the cake off with glazes made with a splash of limoncello, Grand Marnier, or rum to make the soaking syrup with a boozy touch.
 
This pound cake can remain fresh (covered) at room temperature for several days.
 
Prep time:  30 minutes
Bake time:  55 minutes
Cool time:  1-2 hours
Yield:  10 servings
 
Ingredients
 
For the cake
1-1/2 cups all-purpose flour, plus more for dusting the loaf pan
1/2 teaspoon fine kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream, at room temperature
1/4 cup freshly squeezed lemon juice, divided
1 cup granulated sugar
1 stick (4 oz.) unsalted butter, softened, plus more for dusting the loaf pan
3 tablespoons grated lemon zest
3 large room temperature eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
 
For the lemon syrup
1/4 cup granulated sugar
1/4 cup fresh lemon juice
 
For the lemon glaze
1 cup confectioners’ sugar
1/8 teaspoon fine kosher salt
1-1/2 tablespoons freshly squeezed lemon juice
 
Directions

1. Preheat an oven to 350° F.
2. Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.

To make the cake

1. Whisk together the flour, salt and baking soda in a medium bowl until combined and set aside.
2. Whisk together the sour cream and lemon juice in a small bowl until smooth and set aside.
3. Beat the sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed.
4. Add the eggs one at a time, beating well after each addition and stopping to scrape down sides as needed, about 45 seconds.
5. Beat in the vanilla and lemon extracts until incorporated, about 15 seconds.
6. Gradually add the flour mixture to the sugar mixture alternating with the sour cream mixture; beginning and ending with the flour mixture.
7. Beat on low speed just until combined after each addition.
8. Gently spoon the batter into the prepared loaf pan, and smooth the top with an offset spatula. Gently tap the loaf pan on counter to release any large air bubbles.
9. Bake the cake until it is golden-brown and a cake tester inserted in center comes out clean, about 55 minutes.
10. Let the cake cool in the pan on a wire rack 5 minutes.

To make the lemon syrup

1. While the cake is cooling, stir together sugar and lemon juice in a small saucepan. Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes.
2. Increase the heat to medium-high and bring to a simmer. Simmer, stirring occasionally for about 1 minute
3. Remove from the heat and set aside.
4. Brush about one-third of the Lemon Syrup evenly over top of Cake. Let stand 5 minutes.
5. Turn out the cake from loaf pan onto a wire rack.
6. Brush the bottom and sides of the cake with remaining Lemon Syrup.
7. Let the cake cool completely, top side up, on wire rack, about 1 to 2 hours.

To make the lemon glaze

1. Whisk together the confectioners’ sugar and salt in a small bowl.
2. Gradually add the lemon juice, one teaspoon at a time, whisking until smooth to the desired consistency.
3. Using the tines of a fork, lightly drizzle the glaze over the pound cake. Let the lemon glaze stand for about 15 minutes until lemon glaze is set.
4. It’s finally done! Slice and serve.

-------------------------------------------
ChefSecret:  For a smooth mix, bring your butter, eggs and sour cream to room temperature. For the most tender crumb, avoid overmixing the batter once the dry ingredients go in. Mix only to combine for the best results. Bake just until the cake springs back: Overbaking can dry out the pound cake. Brush the syrup over the cake while warm to make sure it soaks up every last drop. For a glaze that coats the cake without absorbing it, mix in the lemon juice a bit at a time until the glaze is thick, but pourable. Test a spoonful on the cake before drizzling to check the consistency.
Quip of the Day:  Q. What’s a dog catcher's favorite food?  A. Pound cake.
-------------------------------------------
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.

#Baking #Dessert #Cake #SourCreamLemonPoundCake #LemonPoundCake #PoundCake #LemonZest #LemonJuice #FreshLemons #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2025

Today’s delightful cocktail combines the flavors of tequila, elderflower, and Aperol, creating a refreshing and sophisticated beverage that’s perfect for parties, casual gatherings, or a cozy night in.
 
The blend of tequila and elderflower liqueur adds a floral note, while the Aperol brings a touch of bitterness and a beautiful red hue. With the addition of fresh lemon juice and a couple of dashes of Angostura bitters, this cocktail achieves a perfect balance of flavors that will tantalize your taste buds.
 
Whether you’re sipping it on a sunny or starry summer patio or enjoying it by the Christmas fireplace, my Part Time Lover’s Cocktail is sure to become a new favorite in your cocktail repertoire.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces blanco tequila
3/4 ounce freshly squeezed lemon juice
1/2 ounce elderflower liqueur (I prefer St. Germain)
1/2 ounce Aperol
2 dashes Angostura bitters
1 lemon peel, for garnish
 
Directions

1. Place an old-fashioned glass in the freezer for at least 5 minutes to frost.
2. Place all of the beverage ingredients in a chilled cocktail shaker.
3. Fill the shaker halfway with ice, seal and shake it like you mean it until the outside of the shaker is very frosty, about 30 seconds.
4. Strain into the chilled old-fashioned glass.
5. Garnish with a lemon peel, if desired.

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ChefSecret:  Aperol is an Italian bitter apéritif made with gentian, rhubarb, and cinchona, among other ingredients. It has a clear orange hue. Its name comes from apero, a French slang word for 'apéritif'.

Quip of the Day:  Did you hear about National Tequila Day? Many weren’t gonna celebrate, but then they thought they’d give it a shot.
------------------------------------------
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 #HappyHour #PartTimeLoversCocktail #Tequila #StGermain #ElderflowerLiqueur #Aperol #AngosturaBitters #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025