How you doin’? The Hot Brown is not your average hot turkey sandwich. The Hot Brown was invented at The Brown Hotel in Louisville, Kentucky to absorb the local bourbon that guests enjoyed well into the night.
 
A Hot Brown sandwich is an all-American hot turkey sandwich originally created by chef Fred Schmidt in 1926. It’s a variation of traditional Welsh rarebit and was one of two signature sandwiches created at The Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night dinners.
 
The Hot Brown is simply an open-faced sandwich of turkey breast and bacon, covered in creamy Mornay sauce and broiled until the bread is crisp and the sauce begins to brown.
 
The Hot Brown remains a local specialty and favorite of the Louisville area—even after 100 years and is popular throughout Kentucky.
 
Prep time:  20 minutes
Cook time:  1 hour, 15 minutes (well worth time)
Yield:  4 servings
 
Ingredients 
For the Turkey (Enough for 4 portions)
2 pounds boneless turkey breast with skin on
1 tablespoon kosher salt
1 teaspoon herbes de Provence
1 teaspoon oil
8 slices bacon
 
For the cheese sauce
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 tablespoon brown mustard
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/2 cup grated Pecorino Romano cheese
1 pinch freshly grated nutmeg
 
For 4 Hot Browns
8 slices toasted white bread
12 slices tomato
8 tablespoons grated Pecorino Romano cheese, or to taste
1 pinch paprika, or to taste
4 teaspoons chopped Italian parsley, or to taste
 
Directions

1. Preheat the oven to 350° F.
2. Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence.
3. Season the skin side with the remaining kosher salt.
4. Place the turkey skin-side up into an oiled baking dish.
5. Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148° F, 45 to 60 minutes.
6. Remove the turkey from the oven and let cool.
7. Place the bacon on a baking sheet lined with aluminum foil.
8. Bake the bacon in the hot oven until about halfway cooked, 10 to 15 minutes.

To make the cheese sauce

1. Melt butter in a pot over medium heat.
2. Stir in flour until combined to make a roux.
3. Cook, stirring occasionally, until roux smells like a cooked pie crust, about 3 minutes.
4. Whisk in the cream and mustard all at once.
5. Cook until the Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
6. Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.

Put it all together

1. Cut the turkey into thick slices. Pull off the skin.
2. Stack 2 bread slices on top of each other and trim off the crusts.
3. Cut 1 slice into 2 triangles.
4. Place bread in a small baking or rarebit dish set on top of a sheet pan.
5. Top the bread with 3 slices of turkey.
6. Place 3 tomato slices in between.
7. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese.
8. Sprinkle with paprika.
9. Lay the partially cooked bacon across the top.
10. Repeat with remaining ingredients to make 3 more servings.
11. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
12. Broil until bacon is crispy and the tops are well browned, about 5 minutes.
13. Place on napkin-lined plates and sprinkle parsley over each dish.

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ChefSecret:  You can use thick-cut deli turkey, so you don't have to roast the turkey yourself. You can substitute Parmesan cheese or a sharp Cheddar for the Pecorino Romano, if desired.
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Quip of the Day:  What did the turkey say to the turkey hunter on Thanksgiving Day? Quack, quack!
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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 #OpenFaceSandwich #TheHotBrown #BrownHotel #OpenFaceTurkeySandwich #MornaySauce #Pecorino #Turkey #BrownMustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

​How you doin’? For some reason I have always associated bourbon with the fall season—Bourbon Sidecar.
 
The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly named for the motorcycle attachment, which was very commonly used at the time behind the battle lines.
 
Bourbon is a barrel-aged American whiskey made primarily from corn or maize. The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. The name bourbon might not have been used until the 1850s, and the association with Bourbon County was not evident until the 1870s.
 
Although bourbon may be made anywhere in the U.S., it is associated with the Southern United States, particularly Kentucky, through a history of advertising bourbon as a product of Kentucky with rural, Southern origins. Thanks to a market shift in the 1990s, it has also become a symbol of urbanization and sophistication, with a large consumer demographic belonging to the middle-to-upper-class, including business and community leaders.
 
Bourbon was recognized in 1964 by the U.S. Congress as a "distinctive product of the United States." Bourbon sold in the U.S. must be produced within the U.S. from at least 51% corn and stored in a new container of charred oak. This distinctive American liquor was heavily consumed by Americans in the 1990s. After 1945 it became popular in Western Europe as well.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces Kentucky bourbon whiskey
1 ounce orange liqueur (Cointreau or Triple Sec)  
1/2 ounce fresh lemon juice
1 lemon twist, garnish
 
Directions

1. Combine all ingredients in a cocktail shaker with ice.
2. Shake it like you mean it.
3. Strain into a coupe glass.
4. Garnish with a lemon twist.
5. Savor the new season!

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ChefSecret:  The original Side Car recipe was made with equal parts of cognac, Cointreau, and lemon juice.
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Quip of the Day:  Q.  Why did God invent Bourbon?  A. So, nobody from Kentucky would ever rule the world!
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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 #SidecarCocktail #AutumnBourbonSidecar #Bourbon #Cointreau #TripleSec #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I don’t think there is any chocolate dessert richer and more satisfying that chocolate mousse—it just the best! When I am working in Lisbon a dinner at Pap’açorda is a must. Their duck is the best entrée, and you’ll have just enough room for Mocha Mousse. Below is my “stolen” recipe that comes as close to Pap’açorda as I can be.
 
This easy and delicious 4-ingredient chocolate mousse has a delightful caffeine kick. It’s a dessert that you can pull together for any occasion—casual or formal.  I’ll bet you already have most of the ingredients for my recipe on hand in your pantry and refrigerator.
 
My recipe is very versatile because you can use almost any chocolate you have on hand. However sweet you like your chocolate desserts determines what kind of chocolate you should use. I prefer slightly less sweet, dense chocolate with a slightly bitter note, so semisweet and bittersweet chocolates (70% to 72%) work for me. That said, even milk chocolate (32% to 40%) works as well.
 
Coffee and salt are two of the best flavor enhancers for chocolate. I use espresso and a pinch of fine kosher salt in this recipe. If you don’t want any extra caffeine, you can omit the espresso—a splash of vanilla extract would work well in its place. For serving, you can divide the mousse into portions in ramekins or use one large serving dish so you can make a show of it dishing it out.
 
Prep time:  15 minutes
Cook time:  8 to 10 minutes
Chill time:  1 hour+
Yield:  4 to 6 servings (about 4 cups of mousse)
 
Ingredients 
2 cups heavy cream, divided
1 cup (6 to 7 ounces) chopped bittersweet good quality chocolate (I prefer Guittard Chocolate)
2 tablespoons confectioners’ sugar
Toppings of your choice
 
Directions

1. Place the chocolate, 1/2 cup of heavy cream and the espresso or coffee in a large heatproof bowl. Place the bowl over a saucepan of simmering water. Make sure the water doesn’t touch the bottom of the bowl, or the chocolate may scorch.
2. Stir frequently until the chocolate is melted, smooth and completely incorporated into the cream about 6 to 8 minutes. 
3. Remove the chocolate from the heat and let it cool for 10 minutes.
4. While the chocolate is cooling, add the remaining heavy cream and powdered sugar to a large bowl.
5. Using an electric mixer, whip cream and sugar until soft peaks form about 2 to 3 minutes.
6. Reserve 1/2 cup of the whipped cream for garnish and refrigerate.
7. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate mixture in 3 to 4 additions. Make sure the cream is fully mixed in and there are no white streaks showing.
8. Transfer the mousse into a large serving bowl.
9. Let the mousse chill in the fridge for at least 1 hour before serving.
10. Once chilled, remove the mousse from the refrigerator and serve heaping spoonfuls of mousse in a dessert dish. Make a celebration of topping each bowl with a spoonful of the reserved whipped cream.
11. Store leftovers in an airtight container or covered with plastic wrap in the fridge for 3 to 5 days.

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ChefSecret: When it’s time to guild the lily, the options for toppings this mousse are endless. I like to use chopped pistachios, crushed freeze-dried fruit, a few fresh berries or shaved chocolate.
 
If you don’t want any extra caffeine, you can omit the espresso—a splash of vanilla extract would work well in its place. For serving, you can divide the mousse into portions in ramekins or use one large serving dish so people can serve themselves. 
 
Quip of the Day:  There are two types of people in this world: People who love chocolate and damn liars.
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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.

#Dessert #ChocolateMousse #Mousse #Papacorda #LisbonRestaurant #BittersweetChocolate #DarkChocolate #MilkChocolate #WhiteChocolate #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The first time I ever had “blackened” anything was at Paul Prudhomme’s K-Paul’s Louisiana Kitchen in the 1970’s. He cooked up a blackened white fish in a hot cast iron skillet that was so hot the fish floated above the bottom of the pan.
 
If you’ve only ever had blackened seafood in a restaurant, get ready to raise your dinner game. My quick-cooking, flavor-packed New Orleans-Style Blackened Shrimp delivers bold Cajun spice and a satisfying blackened char in just 20 minutes.
 
The Cajun magic comes from my homemade blackening seasoning blend. Mixing your own blend lets you control the heat, dial in the depth of flavor and skip the extra salt or additives often found in store-bought versions. Whether you pile the shrimp onto tacos, toss them in a salad, or serve them over grits or rice, this recipe is an easy win for any night of the week.
 
Cook the shrimp in batches to avoid overcrowding the pan. Shrimp that cooks too closely  together will release moisture and steam instead of getting crispy, flavorful, browned edges. Also, try not to move the shrimp during cooking. The more you move it, the more liquid it will release.
 
You can even kick it all up a notch or two by making New Orleans-Style Blackened Shrimp on the grill (Texas-style) by preheating a gas grill to high (450°F to 500°F). Prepare the shrimp by threading the seasoned shrimp onto 9 to 10 (10-inch) metal or soaked wooden skewers, and place on well-oiled grates. Grill uncovered and undisturbed, until the shrimp are charred and opaque, only about 2 minutes per side.
 
Serve my spiced shrimp as an appetizer with your favorite aioli, over buttered rice, or tucked into a sandwich for a flavorful Cajun lunch.
 
Prep time:  20 minutes
Cook time:  4 to 5 minutes
Yield:  4 to 6 servings 
 
Ingredients 
5 tablespoons unsalted butter, divided
2 teaspoons minced garlic cloves
1 teaspoon grated lemon or lime zest
1 tablespoon fresh lemon or lime juice
1/4 teaspoon crushed red pepper
1 1/4 teaspoons kosher salt, divided
​
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1-1/2 pounds large (21/25 count) peeled and deveined raw shrimp, patted dry
2 tablespoons chopped fresh parsley
8 lemon or lime wedges, for serving
 
Directions

1. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
3. Transfer the butter-garlic mixture to a small heatproof bowl; do not wipe skillet clean.
4. Stir in the lemon or lime zest and juice, crushed red pepper, and 1/4 teaspoon salt. Cover with aluminum foil to keep warm.
5. In a large bowl stir together chili powder, cumin, garlic powder, onion powder, basil, parsley, oregano, thyme, cayenne, black pepper, and remaining 1 teaspoon salt until well combined.
6. Add shrimp and toss to coat, pressing to adhere, if needed.
7. Heat 1 tablespoon butter in reserved cast iron skillet over high until it melted.
8. Add half of the shrimp (about 18) in a single layer; cook, undisturbed, until shrimp have a dark brown crust on underside, about 2 minutes.
9. Turn the shrimp over and continue to cook, undisturbed, until shrimp are opaque and seasoning starts to blacken all over, 1 to 2 more minutes.
10. Transfer to a plate.
11. Repeat with remaining 1 tablespoon butter and the other half of shrimp.
12. Garnish with chopped parsley.
13. Serve over rice with lemon wedges and reserved lemon-butter mixture.

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ChefSecret:  Make the spice mix ahead. The spice mix can hold for up to one month in an airtight container.

Quip of the Day:  An elderly Rabbi and an elderly Priest are good friends in the retirement home. One day the priest asks, "So tell me, Benjamin, be honest now, have you ever had bacon?" The old rabbi sighs and leans back, "Ashamedly yes. One day, in my youth, I gave into temptation and had bacon wrapped shrimp with cheese sauce.”

Now tell me Sean, be honest now, have you ever had sex?" The old priest sighs, leans back and says, "For my sins, yes. Once, in my youth, I gave into temptation and had a one night stand with my housekeeper." The Rabbi leans in closer, "It's better than bacon, isn't 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
-------------------------------------------
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 #BlackenedShrimp #NewOrleansStyle #PaulPrudhomme #BlackeningSpices #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? We are just 10-days away from the end of summer, though for many that day was marked right after Labor Day. And scary as it might seem we are only 6 weeks from Halloween and 3 months away from Christmas—where has 2025 gone?! 
 
If you’re thinking of brewing up something dark and mysterious (and who among us hasn’t thought of that?) this drink is for you—but beware—it’s got a kick! Vampires may start appearing when you close your eyes.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1 ounce cherry vodka
1 ounce vodka
4 ounce cranberry juice
1 fresh cherry with stem and a couple of gummy worms for garnish
 
Directions

1. Pour the cherry vodka, vodka and cranberry juice into cocktail shaker with ice.
2. Shake it like you mean it.
3. Strain into cocktail glass with ice.
4. Garnish with cherry colorful gummy worms.

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ChefSecret:  I love fun garnishes and gummy worms are just a lot of fun and perfect as we get closer to Halloween.
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Quip of the Day:  What do lumberjacks shout at the start of fall? Sep-timberrrrrr!
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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 #ABloodyGoodTimeCocktail #Vodka #CherryVodka #CranberryJuice #GummyWorms #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? We had expected to start to see a bigger drop in grocery prices by now. Basic store label eggs have dropped from $9.95 to $4.95 on coupon at my local supermarket. But prices on beef and lamb are still not going down.
​
On the other hand, chicken has been very stable. I purchased 4 large chicken thighs for only $5.00. Comparable chicken breasts were just about double in price.
​
I like cooking with chicken thighs as they are really juicy and more flavorful, not to mention economical.  Now you can make  juicy Parmesan-crusted chicken thighs with my quick and easy recipe.
 
Prep time:  10 minutes
Cook time:  20+ minutes
Yield:  4 servings
 
Ingredients 
4 (5 ounce) Bone in chicken thighs 
2 tablespoons lemon pepper
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 teaspoons Italian-seasoned dry breadcrumbs
 
Directions

1. Rub the chicken thighs with the lemon pepper spice on both the skin side and the under underside.
2. Preheat an oven to 425° F.
3. Line a rimmed baking sheet with aluminum foil.
4. Mix the mayonnaise with Parmesan cheese together in a medium bowl until well combined.
5. Coat the chicken with mayonnaise mixture over top and bottom and then top with seasoned breadcrumbs.
6. Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165° F.
7. Serve over rice or pasta.  

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ChefSecret: If you prefer white meat, use thin-cut chicken breasts. Prepare as directed but reduce cook time to about 10 minutes. Instant-read thermometer results should be the same.
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Quip of the Day:  Q.? How does a rooster make sure he is on time to crow every morning?  A.  He sets his alarm cluck!
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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 #CrustedOvenRoastedChickenThighs #ChickenThighs #ParmesanCheese #LemonPepper #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! What a deal!
 
It's a wonderful dessert for any occasion at any time of the year, and will surely impress your guests. Like most cheesecakes, I think it tastes even better the day after it's made.
 
Cheesecake originated in ancient Greece over 4,000 years ago, where it was made from fresh cheese, flour and honey. The recipe evolved through Roman influence and later adapted in Europe, eventually leading to the modern versions we enjoy today, particularly the New York-style cheesecake developed in the United States in the 19th century.
 
Prep time:  20 minutes
Bake time:  1 hour 10 minutes
Chill time:  4 hours
Yield:  1 9-inch cake / 12 to 16 servings
 
Ingredients 
For the crust
2 cups shortbread cookie crumbs
1/4 cup melted butter
 
For the filling
3 8-ounce packages softened cream cheese
1 cup sour cream
1 cup granulated sugar
4 large whole eggs
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
 
For the meringue topping
4 large egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar (Optional)
 
1-1/2 cups lemon curd
 
Directions

1. Preheat an oven to 325° F.

To make the crust

1. Mix the cookie crumbs and melted butter together in a bowl until evenly combined.
2. Press the cookie crumbs into the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake the crust for 10 to 12 minutes. Allow it to cool.

To make the filling

1. Beat the cream cheese, sour cream and sugar together in a bowl of an electric mixer with a paddle attachment until smooth and creamy.
2. Add the whole eggs, one at a time, beating well after each addition.
3. Mix in the lemon juice, lemon zest and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
4. Spread the cream cheese mixture over crust in the springform pan.
5. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
6. Let the cake cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

To make the meringue topping

1. Preheat the oven to 375° F.
2. Beat egg whites in a bowl of an electric mixer with the whisk attachment until soft peaks form.
3. Beat in the sugar and cream of tartar until mixture is glossy and stiff peaks form.
4. Spread the lemon curd over chilled cheesecake.
5. Mound the prepared whipped egg whites over top of the cake and spread until curd is completely covered.
6. Bake the complete cake in the preheated oven until meringue is golden brown, about 10 minutes.
7. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.

ChefSecret:  It's best not to cover the meringue or it may collapse.  You can make two of these in one shot—just double the recipe. Then, freeze one without the meringue for later use.
You can use store bought lemon curd, but I make my own lemon curd using the leftover egg yolks from the meringue.
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                                               Ed’s Perfect Lemon Curd
My lemon curd is wonderfully tart, sweet and smooth. It is the great intermediary for this cheesecake. It is also delicious spread on scones or used to fill cakes, cupcakes, tarts and more! It also great to just lick it off the spoon.
 
Prep time:  10 minutes
Cook time:  5 minutes
Yield:  1-1/2 cups
 
Ingredients 
3/4 cup freshly squeezed lemon juice
3/4 cup granulated sugar
1/2 cup cubed unsalted butter
4 large egg yolks (left unused from the meringue)
1 tablespoon grated lemon zest
 
Directions

1. Combine lemon juice, sugar, butter, eggs and lemon zest in a 2-quart saucepan.
2. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling and burning, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
3. Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin from forming. The curd will thicken more as it cools.
4. Store in the refrigerator.

Quip of the Day:  In crust, we trust. Long live cheesecake!
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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.
 
#Baking #Dessert #CheesecakeCake #LemonMerinque #LemonCurd #CookieCrust #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The Original Alexander is a cocktail consisting of cognac, crème de cacao, and cream. It dates from the early 20th century. It was originally made with gin, but most modern versions are made with brandy and is called a Brandy Alexander.
 
My Alexander the Great is a riff on all the Alexanders that came before. Give it a try with vodka… you won’t be disappointed.

Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-1⁄2 ounces vodka
1⁄2 ounce espresso coffee liqueur
1⁄2 ounce white crème de cacao liqueur
3⁄4 ounce half-and-half
1⁄4 ounce pasteurized egg white or egg white replacement (vegan option)
grated nutmeg (garnish)
 
Directions

1. Pre-chill a coupe glass in the freezer.
2. Using a cocktail shaker, shake all ingredients with ice.
3. Strain the shaken cocktail into chilled coupe glass.
4. Garnish: Dust with freshly grated nutmeg.

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ChefSecret:  Freshly grated nutmeg is preferred, but if you don’t have it available, give it a shake out of the jar.  By the way, spices lose their oomph after 6months, I try to replace my spices at least once a year.

Quip of the Day:  Q.  What do Alexander the Great and Winnie the Pooh have in common?  A.  They have the same middle name.
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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 # AlexanderTheGreatCocktail #Vodka #EspressoCoffeeLiqueur #CremeDeCacao #Nutmeg #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Are you a sports fan? Do you get off on tailgating? If this sounds like you then you already know the MVP at any tailgater’s party is the person who brings the Pizza Balls. Don’t get us wrong, hot dogs, dips and spreads are important to have on the menu, but a hot and cheesy Pizza Ball?... that’s on another level entirely.
 
My Tailgater’s Pizza Balls are made with ground Italian sausage (mild or hot), baking mix, bell peppers, and mozzarella cheese for an anytime tasty appetizer or snack. This recipe gains more attention each time I show up at a tailgater with a plateful of balls. It’s also a great snack at any time at yours or a friend’s football watch party.
 
My crowd-pleasing party appetizer is mighty meaty, cheesy and easy to make and eat. It’s easy for guests to grab and stuff. It’s a recipe you can prepare last minute but still appears as if you've thought ahead. And above all, it’s guaranteed to be loved by any audience.
 
Not a single pizza flavor was missed in my recipe—you’ve got the Italian sausage, mozzarella cheese, green peppers and onions, even the pizza sauce. It’s like popping an entire slice of pizza in your mouth in just one bite.
 
My recipe starts with baking mix (Bisquick), the one ingredient that gives these pizza balls both a chewy and crispy texture. You can also easily customize the  recipe by adding supreme flavors such as fresh basil, pepperoni or olives.  
 
Now, toss all the ingredients in one bowl—then, roll up your sleeves. All of the work can be done with your hands, but an ice cream scoop is useful for even portioning. You can spoon each ball directly onto a baking sheet or roll them in your hands to give them a rounder shape.
 
Bake at 375° F for about 25 minutes (as you’re getting into your gameday gear), and you’re ready to tackle and roll. We recommend serving with marinara sauce to really bring the pizza concept home.
 
Prep time:  15 minutes
Bake time:  25 minutes
Yield:  8 to 10 servings
 
Ingredients 
1 pound ground Italian sausage (mild or spicy)
14 ounces shredded mozzarella cheese
2 ounces parmesan cheese
2 cups baking mix (I prefer Bisquick)
1/2 cup chopped green bell pepper
1 cup chopped yellow onion
1 cup pizza sauce, divided (I prefer Rao’s)
1 teaspoon garlic powder or 1 tablespoon minced fresh or jarred garlic
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
 
Directions

1. Preheat an oven to 375° F.
2. Lightly grease a large baking sheet or use a sheet of parchment paper.
3. Mix the Italian sausage, shredded mozzarella and parmesan cheese, baking mix, green bell pepper, yellow onion, 1/2 cup pizza sauce, garlic, Italian seasoning, salt, and black pepper together in a large mixing bowl until well combined.
4. Roll the sausage mixture into 1-inch balls; arrange on the prepared baking sheet.
5. Bake pizza balls until lightly browned, about 25 minutes.
6. Heat the remaining pizza sauce and place in a bowl for dipping.
7. Serve the pizza balls with toothpicks for dipping into the hot pizza sauce.

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ChefSecret:  There is a lot spice and herb flavor from the Italian sausage, but I like to add fresh basil and parsley for a green flavor note.

Quip of the Day:  Wanna hear a pizza joke? Oh, never mind! It’s too cheesy!
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                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025