How you doin’? Anytime is the peak time for delicious tiki cocktails like the ones we made at my Custom House Restaurants. Full of tropical fruit flavors, laden with rum and crushed ice, tikis are the quintessential refreshment. The Naked Ape embraces this tradition and is ready to provide a fun drinking experience.
 
The base of the cocktail is split 3:1 between black blended rum and lightly aged overproof rum. Black rum brings deep, rich molasses notes supplemented by the hints of vanilla, butterscotch and sweet spice. Overproof rum bolsters the black rum and adds a little sharper spirit making sure that cocktail base cuts through other ingredients with their distinctive flavor profiles.
 
Sweetness comes in the forms of cinnamon syrup, a traditional tiki spice with delicious warmth, and banana liqueur which is clearly present in the drink with those beloved ripe banana notes. A touch of lemon juice freshens the cocktail up with a touch of acid and keeps the sweetness in check.
 
Finally, a dash of Angostura bitters binds the ingredients together and gives the drink a little more complexity by bringing individual notes of rum and liqueur to the forefront.
 
The Naked Ape is a delicious and whimsically named cocktail, which can easily become a conversation piece at your next dinner gathering. So, I highly recommend giving this drink a chance.
 
Ingredients 
1-1⁄2 ounces dark/black/blackstrap rum
1⁄2 ounce aged 4-6 years overproof pot still rum
1⁄2 ounce banana liqueur
1⁄2 ounce cinnamon syrup (I prefer Monin brand)
1⁄2 ounce freshly squeezed lemon juice
1 dash Angostura Aromatic Bitters
ice
cinnamon stick (for garnish)
banana chunk (for garnish)
 
Directions

1. Freeze a double old-fashioned glass.
2. Assemble the garnish of cinnamon stick and a banana chunk.
3. Add all ingredients, except garnish, to a shaker.
4. Shake all ingredients with ice like you mean it.
5. Strain the shaken cocktail into glass filled with crushed ice.
6. Garnish with cinnamon stick and banana chunk on rim.

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ChefSecret:  Have fun with this drink and play around with different garnishes.
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Quip of the Day:  Monkey Business on a Bus
This guy has an ape, and he wants to go down to Florida for spring break, so he and his ape get on this Greyhound bus and head down. On the way there's a terrible crash. The bus drives off the road and everyone on board dies. It's a horrible bloodbath with body parts scattered everywhere. Everyone is dead at the scene except the ape.
The police are trying to figure out what went wrong. They have no witnesses. It was a single-vehicle accident. So, they bring the ape in to interrogate him. The detectives figure it's a long shot, but it's the only way they'll ever know.
In the interrogation room, the detective sits down across from this ape. The ape looks back at the detective as if he's waiting for questioning. The detective says, "This is ridiculous, but let's give it a shot. What the hell happened on that bus?" The ape of course, can't talk, so he stands up and mimes dancing.
The detective says, "Dancing on the bus, so the party started a bit early?" The ape nods energetically!
The detective says, "Well, that could certainly be distracting. This stupid ape is actually helping. Can you tell us anything else, ape?". The ape gestures as if he's tipping back a bottle to drink from it.
The detective says, "Drinking, dancing and the highway, that's bad news. Anything else?" The ape puts his thumb and forefinger together to his lips and inhales noisily, then stares at the ceiling.
The detective says, "Marijuana? They were getting high, dancing and drinking?" The monkey nods enthusiastically!
The detective says, "This is really bad, but one hell of a smart ape. Anything else happening on that bus?" The ape bends down to the table, plugs one side of his nose and sniffs.
The detective says, "Holy shit. Cocaine on the highway, that's incredible! It's no wonder they crashed! What were you doing while all this was going on, ape?"
The ape looks over his right shoulder, puts his two hands up in front of him and swings them back and forth, as if handling a steering wheel.
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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#NakedApeCocktail #Rum #OverproofRum #BlackstrapRum #BananaLiqueur #CinnamonSyrup #AngosturaBitters #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin”? I’m a wing man. No, not that kind of wing man—I love simple Lemon-Garlic Chicken Wings. My wings are easy and foolproof, saucy and have super crispy skin. They take very little time to put together, and they come out perfectly after 35 to 40 minutes of baking time. If you’re not into lemon and garlic, you can customize the flavors to your liking.
 
I love these chicken wings because they’re quick and simple and chicken is relatively inexpensive. Thanks to one key technique you will really love the incredibly crispy, bubbly chicken skin.
 
Read on to discover the ChefSecret on making crispy skin chicken—wings, thighs and breasts. Read ahead before you start to cook my Crispy Lemon-Garlic Chicken Wings.
 
Why are they naked? Naked wings refer to chicken wings that are not battered or breaded.
 
Prep time:  15 minutes
Salt soak cycle:  15 to 60 minutes
Cook time:  35-40 minutes
Yield:  6 to 8 wings / 2 servings
 
Ingredients 
6 to 8 whole chicken wings (all three joints)
2 teaspoons kosher salt
1 large lemon, thinly sliced (around 1/8 inch) and de-seeded
6 tablespoons peeled and crushed garlic
3 tablespoons olive oil, divided
 
Directions

1. Preheat an oven to 400º F.
2. Place a rack in the middle of the oven.
3. Lightly season the chicken wings with salt on both sides. Set aside at room temperature while you prep everything else.
4. In a 9 x13-inch baking dish or rimmed sheet pan add the lemon slices, garlic and 2 tablespoons of olive oil. Toss to combine.
5. Firmly press paper towels to the skin side of the salted wings to remove any liquid on the surface, then transfer to the baking dish and pull any skin from underneath the chicken to the sides so that it can get crispy.
6. Drizzle the chicken with the remaining olive oil and use your fingers to make sure the oil coats all the skin evenly.
7. Bake the wings at 400° F until the chicken is cooked through, the skin is golden brown and crispy, and the lemons are softened, about 35-40 minutes.
8. If the chicken is cooked but the skin isn’t crispy yet, broil until the skin is your desired color.
9. Remove the cooked wings from the oven and let them sit for about 5 minutes before serving, spooning plenty of the softened lemons, garlic and sauce onto the plate with the chicken wings.

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ChefSecret:  For really crispy chicken skin, salt the skin in advance, then pat it dry with paper towels right before roasting. The salt pulls out some moisture from the skin, and the paper towels remove all that moisture from the surface, prepping it to bubble and crisp up into a beautiful, well-seasoned, golden-brown finish that I know we all crave.
The salting step doesn’t take long. I only ask that you salt the skin at least 15 minutes in advance—ideally while the oven is preheating and you’re prepping the other ingredients—but you could also do this up to an hour beforehand.
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Quip of the Day:  Q. What do you call someone who likes both the flat and drum chicken wing types?  A. Biwingual.
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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.
 
#Snacks #Appetizers #CrispyLemonGarlicChickenWings #ChickenWings #WorldSeriesSnacks #NakedChickenWings #CrispyChickenWings #Football #Tailgater #WatchParty #MLB #WorldSeriesAppetizers #NFL #AreYouReadyForSomeFootball #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? What could be better than pie, chocolate and ice cream? This Upside Down Hot Fudge Sundae Pie recipe is the “bestest!” Okay, I know that’s not a word, but it is appropriate for this recipe.
 
Upside Down Hot Fudge Sundae Pie is made with unsweetened cocoa powder and is the ideal chilled treat alongside a scoop or two of delicious ice cream. A flaky crust and a chilled chocolate filling make this a tasty, unique dessert that everyone will love.
 
Don't forget to top this luscious Pie with your favorite ice cream and drizzle with hot fudge. This recipe is the perfect gateway baking experience for beginners and kids alike.
 
Prep time:  15 minutes
Bake time:  35 minutes.
Cool time:  2 hours
Yield:  1 pie (6 to 8 servings)
 
Ingredients 
2/3 cup unsalted butter
1/3 cup unsweetened dark cocoa powder
1 teaspoon ground cinnamon
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon orange extract
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/8 teaspoon kosher salt
1 pie crust, 9-inch, unbaked
4 cups vanilla ice cream
1 cup whipped cream or whipped topping
1/2 cup hot fudge for drizzling (I prefer Hershey’s hot fudge)
 
Directions

1. Heat an oven to 350° F.
2. Melt the butter in a medium saucepan over low heat.  
3. Add the cocoa powder and cinnamon; stir until smooth. Remove from heat.
4. In a separate bowl, stir together the eggs, milk and vanilla.
5. Slowly add the egg mixture to the slightly cooled cocoa mixture; whisk until smooth and slightly thickened.
6.  Add the brown sugar, granulated sugar, flour and salt to the cocoa mixture; whisk until smooth.
7. Pour the mixture into the unbaked crust.
8. Bake 30 to 35 minutes until edges are set (center will be soft).
9. Cool about 2 hours.
10. Just before serving, garnish each serving with ice cream, whipped cream or whipped topping and a drizzle of hot fudge.

ChefSecret:  Make it pure death-by-chocolate and use chocolate ice cream instead of vanilla ice cream.

​Quip of the Day:  What do you call people who like to eat hot fudge all year long? Cocoa-Nuts.
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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 #UpsideDownHotFudgeSundaePie #Pie #HotFudge #IceCream #Hershey #Cocoa #WhippedCream #Dessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? As the season turns and the weather cools, I think of Bourbon—Tennessee whiskey—Jack Daniel's Whiskey to be specific. Here is a refreshing 4-ingredient cocktail with JD whiskey, perfect for fall days.
 
The Lynchburg Lemonade cocktail is named after Lynchburg, Tennessee, the hometown of the Jack Daniel's Distillery. It's one of the most popular mixed drinks and the Tennessee whiskey's signature cocktail. While the official recipe is slightly more elaborate than just mixing whiskey and lemonade, it's still quite easy and perfect for an early fall backyard barbecue.
 
To mix up an authentic Lynchburg Lemonade, you'll need just four ingredients, a tall glass and some ice. The featured ingredient is, of course, the famous Jack Daniel's Tennessee Whiskey, and this is undoubtedly one of the best drinks for it. There's something magical about the whiskey's smoky sweetness in this tart, sparkling mixed drink.
 
In addition to whiskey, you'll need orange liqueur (triple sec), freshly squeezed lemon juice, lemon-lime soda, and lemon slices for garnish. Once you've gathered your ingredients, simply pour the whiskey, triple sec, and lemon juice into a Collins glass (or another tall glass), add ice, top with the soda, stir, and garnish. After one taste, you'll realize why it's long been a favorite.
 
The Lynchburg Lemonade is a relatively mild drink. On average, its alcohol content is around 8 percent (16 proof), which is slightly lighter than a glass of wine. However, because this cocktail goes down sooo easily it has been known to get people more inebriated than they expected. Aside from drinking too many, the issue often arises from overpouring the whiskey. To keep the drink manageable, maintain a balance of flavor, and help prevent hangovers, stick to the standard 1 1/2-ounce shot.
 
You can, of course, use a whiskey other than Jack Daniel's for this cocktail and it will be good, but it won't be an authentic Lynchburg Lemonade. Should you decide to change the whiskey, choose another Tennessee whiskey or a full-flavored bourbon.
 
Prep time:  3 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces Jack Daniel's whiskey
1 ounce triple sec
1 ounce lemon juice
4 ounces lemon-lime soda (Sprite or 7-Up)
2 or 3 lemon slices, for garnish
 
Directions

1. Pour the whiskey, triple sec and lemon juice into a Collins glass,
2. Add the ice.
3. Give it a light stir.
4. Top with 4 ounces lemon-lime soda. Stir well and garnish with lemon slices.
5. Garnish the cocktail with lemon wedges.

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ChefSecret: Some people prefer to use sour mix rather than lemon juice. This will make the drink slightly sweeter, but with a premium triple sec, which shouldn't throw the drink's flavor balance off too much.

Did you know: Canadians have taken Jack Daniel’s off the shelves because of the United States tariffs affecting Canada—all but Costco stores.
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Quip of the Day:  An old, blind cowboy wanders into an all-girl biker bar by mistake. He finds his way to a bar stool and orders a shot of Jack Daniels. After sitting there for a while, he yells to the bartender, "Hey, you wanna hear a blonde joke?" The bar immediately falls absolutely silent.....
...in a very deep, husky voice, the woman next to him says,
"Before you tell that joke, Cowboy, I think it is only fair, given that you are blind, that you should know five things:

1. The bartender is a blonde girl with a baseball bat.
2. The bouncer is a blonde girl.
3. I'm a 6-foot tall, 175-pound blonde woman with a black belt in karate.
4. The woman sitting next to me is blonde and a professional weightlifter.
5. The lady to your right is blonde and a professional wrestler.

Now, think about it seriously, Cowboy. Do you still wanna tell that blonde joke?"
The blind cowboy thinks for a second, shakes his head and mutters, "No, not if I'm gonna have to explain it five times."
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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 #LynchburgLemonade #JackDaniels #Whiskey #TripleSec #Lynchburg #Lemons #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My partner Joan is an official cheesehead. Born in Milwaukee and raised in Brown Deer, Wisconsin, she spent many summers on the family dairy farm in Stitzer (near Montfort—now you know). When I was there a couple of years ago, they had about 150 head of milking cows.
 
Like most ranchers in the area, the milk is sold to co-ops or cheese processing companies. The amazing part of “modern” farming is the equipment.  No more 3-legged stools and a bucket—milking is all computerized with lasers and all kinds of neat stuff. You can be mesmerized for hours just watching the process.
 
Joan’s Wisconsin Ranch House Cheese Dip is iconic, delivering pure nostalgic comfort in every bite. Creamy, tangy, and bursting with savory depth, this classic appetizer captures the essence of Wisconsin hospitality in every bite. The combination of smooth cream cheese, zesty seasonings and Monterey Jack cheese creates an irresistible flavor profile that gets even better as it bakes. This dip is perfect for gatherings of all kinds, and the recipe is simple yet satisfying proving that sometimes the most unassuming recipes create the most unforgettable flavors.
 
This might have been one of Auntie Em’s favorite cheese recipes.
 
Prep time:  20 minutes
Bake time:  20 minutes
Yield:  8 (serving size: about 1/2 cup)
 
Ingredients 
8 ounces (about 2 cups) shredded Monterey Jack cheese
1 tablespoon cornstarch
1/2 cup (4 ounces) softened cream cheese
1/4 cup chopped fresh cilantro, plus more for garnish
1 cup thinly sliced scallions, divided
1 15-ounce can drained black beans
1 (14.75 ounce) can drained fire-roasted corn
1 (4 ounce) can chopped hot Hatch green chiles
1/3 cup thick and chunky salsa
1 tablespoon taco seasoning mix (I prefer Lawry’s taco seasoning)
1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish
1/2 teaspoon kosher salt
 
Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping
 
Warm, salted tortilla chips, for serving (I prefer to fry or bake them myself).
 
Directions

1. Preheat oven to 375°F.
2. Toss the Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl.
3. Add the cream cheese, cilantro and 3/4 cup of the scallions to cheese mixture in large bowl; stir to evenly combine.
4. Stir in the black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños and salt until combined.
5. Spread the mixture evenly in an 8-inch cast-iron skillet.
6. Top with the reserved cheese mixture.
7. Bake in the preheated oven until cheese is melted and lightly golden in spots, about 20 minutes.
8. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapeños.
9. Serve with warm, salted tortilla chips.

ChefSecret:  Wisconsin's cheesemaking tradition dates back to the 19th century. European immigrants who settled in Wisconsin were drawn to its fertile fields.
Soon, dairy farms sprang up around Wisconsin, and farmers began producing cheese to preserve excess milk. In 1841, Anne Pickett established Wisconsin's first commercial cheese factory, using milk from neighbors' cows. A century later, Wisconsin was home to more than 1,500 cheese factories; they produce more than 500 million pounds of cheese per year.

Quip of the Day:  Why is Christmas the cheesiest holiday of the year? Because of baby cheese-us.
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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.

#Dip #Appetizer #RanchHouseDip #MontereyJackCheese #CreamCheese #Wisconsin #Stitzer #Montfort #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Broccoli is a damn good side dish, but it can easily become the main event with my Garlic-Parmesan Italian Broccoli. If you’re taking a meat-free holiday, I know you’ll love this easy-as-can-be vegan* recipe.
 
This creamy broccoli dish takes non-Asian stir-fry to the next level featuring broccoli coated in a velvety, sun-dried tomato–infused sauce with garlic and Parmesan cheese. Made with simple ingredients, Garlic-Parmesan Italian Broccoli is perfect as a side dish or a vegetarian main. Whether you serve it with crusty bread or over whole grains, it’s sure to be a winner.
 
This veggie-focused recipe offers a flavorful twist on the classic chicken dish.
Broccoli is well known for its health benefits (loaded with antioxidants) to the immune system, bones, skin and heart, plus it just tastes great!
 
To achieve the best char on the broccoli, allow it to cook undisturbed in the pan.
The broccoli becomes sweet and tender-crisp before adding the garlicky Parmesan cream sauce studded with tangy sun-dried tomatoes. This is the classic mouthwatering tomato base sauce that makes this a versatile dish for any night. The crushed red pepper brings a little kick, while the herby basil finishes it off on a fresh note.
 
Prep time:  15 minutes
Cook time:  25 minutes
Yield:  6 servings
 
Ingredients 
3 tablespoons oil from sun-dried tomato jar, divided
2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs
8 cups broccoli florets, divided
1/2 cup chopped shallot
2 tablespoons minced garlic
1-1/4 cups lower-sodium vegetable broth (or chicken stock)
1 teaspoon prepared Italian seasoning
1/2 teaspoon hot paprika
1/4 teaspoon crushed red pepper, plus more for garnish
1/4 teaspoon kosher salt
1/4 cup heavy cream (or vegan alternative)
3 tablespoons roughly chopped fresh basil, divided
1/2 cup grated Parmesan cheese, divided (or vegan alternative)
 
Directions

1. Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat.
2. Add 4 cups broccoli in an even layer; cook, undisturbed, until browned (charred), about 4 minutes.
3. Stir and cook until browned all over and bright green stirring occasionally, 2 to 3 minutes.
4. Transfer to a plate.
5. Do not wipe the pan clean.
6. Repeat the process with an additional 1 tablespoon oil and the remaining 4 cups broccoli.
7.  Do not wipe the pan clean.
8. In the same skillet, heat the remaining 1 tablespoon oil over medium heat.
9.  Add the chopped shallot; cook, stirring often, until softened, about 2 minutes.
10. Stir in 2/3 cup sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
11. Stir in the reserved precooked broccoli, 1-1/4 cups broth, Italian seasoning, paprika, red pepper and salt.
12. Cover and cook, undisturbed, until the broth is slightly reduced and the broccoli is crisp-tender, about 3 minutes.
13. Stir in the cream and 2 tablespoons basil; cook, stirring constantly, until the sauce is slightly thickened, 1 to 2 minutes.
14. Remove from heat.
15. Gradually stir in 1/4 cup plus 2 tablespoons Parmesan until melted and combined, 30 to 45 seconds.
16. Sprinkle with the remaining 1 tablespoon basil and 2 tablespoons Parmesan.
17.  Adjust seasoning to taste.
18. Garnish with additional crushed red pepper, if desired.

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ChefSecret: Replacing the vegetable broth with chicken broth will add more depth of flavor and richness. You can also add a little cream cheese at the same time as the Parmesan to help thicken the sauce. This takes it out of the realm of vegan.  If you don’t have an Italian seasoning blend just substitute dried basil or oregano. Want a meatier entrée? Add some cooked chicken.
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Quip of the Day:  So, this guy is working in the produce department at a grocery store when a lady walks up and says, “Excuse me, where’s the broccoli? I can’t seem to find it.”
He replies, “Oh, I’m terribly sorry, we’re out of broccoli. We’ll have some first thing tomorrow morning.” Then he goes back to work.
A few minutes later, the same lady comes back and says, “Mister, where’s the broccoli? Do you have any broccoli?”
He replies again, “No ma’am, we’re fresh out of broccoli. We’ll have some tomorrow morning.” And he returns to his work.
A few minutes later, the woman walks up a third time, right in his face, and asks, “Why can’t I find any broccoli? Where’s the broccoli?”
At this point, the guy says, “Lady, do me a favor, will ya? How do you spell ‘cat,’ like in ‘catastrophic’?”
She replies, “C-A-T.”
He says, “Good. How do you spell ‘dog,’ like in ‘dogmatic’?”
She answers, “D-O-G.”
Then he asks, “Now, how do you spell ‘f*ck’ like in ‘broccoli’?” A little confused, the woman replies, “There is no ‘f*ck’ in broccoli.”
And the guy shouts, “THAT’S WHAT I’VE BEEN TRYING TO TELL YOU, LADY!”
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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 #GarlicParmesanBroccoli #Garlie #Parmesan #Broccoli #SideDish #Vegetables #VeganRecipe #VegetarianRecipe #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

ow you doin’? Last week was a rainy week here in the Las Vegas valley. That’s pretty strange for this time of year, but when I reviewed the weather map, I saw that we have been between two major storms coming up from Baja. The unforgiving rain turned our roads into rivers and the dark clouds shut out the sun for about 3 days. And the lightning—what a great show!
 
All of our live plants are living it up with the extra precipitation. And our trees love all this water. After the rains, all the plants seem to get a huge growth spurt and new flowers start to appear. Rainwater is like crack for them, not to mention a much needed shower.
 
My Mandarin tangerine tree is starting to go into false bloom and explode with color. During the fall, all the green fruit is dotting practically every inch of the branches camouflaged amongst all the leaves. But recently after all the rains and a few moments of bright sunshine, the fruit is quickly turning color to a fantastic orange hue. It’s time for this tangerine sidecar cocktail recipe.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
We usually make this with ginger simple syrup (slices of fresh ginger infused into the batch of simple syrup) but it is quite good with a regular simple syrup. Adjust the simple syrup quantity to taste and by the sweetness of the tangerines.
 
Ingredients 
3 ounces fresh tangerine juice
1/2 ounce fresh lemon juice
1-1/2 ounces American Bourbon
3/4 ounce ginger simple syrup or regular simple syrup. See ChefSecret below.
Superfine sugar for coating the rim
 
Directions

1. Rub the rim of a chilled cocktail glass with a tangerine wedge and coat the rim with sugar.  Set your coated glass aside.
2. Put the tangerine juice, lemon juice, bourbon and simple syrup into a cocktail shaker with ice.
3. Then shake it like you mean it; 15-20 seconds. 
4. Strain into your cocktail glass. 
5. Garnish, if desired, tangerine peel.

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ChefSecret:  Let me refresh your memory, a basic simple syrup is a 1:1 ratio of sugar dissolved in water over the stovetop. (Example—1 cup of sugar dissolved in one cup of water). Allow to cool and use as needed. We usually make larger batches and keep on hand in the refrigerator. For the ginger variation, add several slices of fresh ginger into the sugar/water mix when dissolving. Remove the ginger before using.
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Quip of the Day:  "Ok Jimmy", said Ms. Par, " I have something behind my back that is round, orange and is a piece of fruit, what is it?"
"That's easy" says Jimmy, "It’s an orange!"
"Nope, it’s a tangerine, but it shows you're thinking."
Jimmy holds up his hand and says, " Ok Ms. Par, I have one for you." The kid reaches into his front pocket and says, "In my hand is something stiff, with a red tip and is about one inch long. What is it?"
"JIMMY!!!!!" exclaims the teacher.
The kid smiles, takes his hand out of his pocket and says, "Nope, it’s a match.... But it shows you’re thinking!"
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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 #TangerineSidecarCocktail #Tangerine #Bourbon #Lemons #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Have you fallen in love with Cuties? These are actually Clementines—commonly known by the brand names Cuties or Halos. They are a hybrid of mandarin and sweet oranges. These tiny little fruits are bright orange, easy to peel, sweeter than most other citrus fruits, and typically seedless.
 
Cuties are cheater oranges for lazy people who don’t like to peel their citrus fruit. They’re a great source of vitamin C and antioxidants. However, like grapefruit, they have compounds that may interact with certain cholesterol medications. That said, Clementines are great for baking and icing one hell of a cookie
 
My Cuties Mini Cookies are small in size but pack a gigantic citrus flavor. Every bite is a flavor thrill. They bake up buttery crisp, almost like a shortbread, and are topped with a simple, orange-infused powdered sugar glaze. You’ll definitely want to eat more than one—or two—or three for take-along bag lunches, potlucks picnics, or nibble on them with a cup of coffee on a lazy Sunday morning. I’m surprised Starbuck hasn’t stumbled on to them.
 
Prep time:  20 minutes
Refrigerate time:  2 hours or up to 2 days
Chill time: 10 min
Bake time:  10 to 12 minutes
Store time:  up to 5 days (airtight)
Yield:  36 mini cookies
 
Ingredients 
For the cookie dough
2-1/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/2 teaspoon fine kosher salt`
1/2 stick unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon zested Cuties
1/2 cup light olive oil
1 large egg
1 teaspoon pure vanilla extract
 
For the Cuties glaze
1 cup confectioners’ sugar
1/2 teaspoon zested Cuties
3 tablespoons Cutie juice
 
Directions 
To make the cookies

1. In a medium bowl, whisk together the flour, baking soda and salt.
2. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
3. Add the 2 sugars and Cuties zest and beat until light and fluffy, about 2 to 3 minutes.
4. Slowly pour in the olive oil while mixing on low speed until just combined. Do not over mix! Scrape down the sides of the bowl
5. Add the egg and vanilla, mix until combined.
6. Add the dry ingredients and mix until just combined.
7. Form the dough into a disc and wrap it in plastic.
8. Refrigerate for 2 hours, or until firm and up to 2 days.
9. When ready to bake the cookies, preheat the oven to 350° F.
10. Line 2 sheet pans with parchment paper.
11. Lightly dust a work surface with flour and roll the dough out to ¼-inch thickness.
12. Using a 1” round cookie cutter, cut the dough into circles.
13. Place the circles in a single layer on a sheet pan and chill in the freezer for 10 minutes.
14. Evenly space 12 cookies on the prepared sheet pan and bake for 10 to 12 minutes or until just beginning to brown around the edges.
15. Transfer cookies to a wire rack to cool completely.
16. Repeat with the remaining cookie dough.

To make the glaze

1. In a small bowl, whisk together the confectioners’ sugar, Cuties zest, and Cuties juice.
2. Immediately spread the glaze over the cooled cookies and let set.
3. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. They never last that long.

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ChefSecret:  Contact your physician to make sure Cuties do not interact with any medications you are taking.

Quip of the Day:  What did one boy Cutie say to the girl Cutie at the party? “Let’s peel out of here, sweetie!”

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 #Cookies #Cuties #CutiesMiniCookies #Clementines #Mandarins #Oranges #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This lunch meat loaf was perfect when we opened my upscale Palm Grill for lunch in Burlingame, California. I never thought we could make it at lunch, but it was perfect for the occasion and took us over the top.
 
My sophisticated Palm Grill Lunch Meatloaf with blue cheese and bacon is absolutely divine! Instead of the usual ketchup, tomato paste and brown sugar, this recipe has a slightly different combination of ingredients— it is an upscale version of the traditional and you’ll love it. This is my own personal creation! It is best served with mashed potatoes and asparagus.
 
Prep time: 15 mins
Cook time: 45 mins
Yield:  8 servings
 
Ingredients 
6 strips of thick-cut bacon
2 large eggs
1 cup finely chopped fresh spinach
1/2 cup sliced fresh white mushrooms
1/2 cup plain breadcrumbs
1/2 cup finely chopped yellow onion
1/2 cup heavy cream
1/3 cup crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 pounds extra-lean ground beef
 
Directions

1. Preheat an oven to 350° F.
2. Line a loaf pan with the 6 strips of bacon.
3. Mix the eggs, spinach, mushrooms, breadcrumbs, onion, cream, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt and black pepper together in a large bowl.
4. Add the ground beef and mix thoroughly with gloved hands.
5. Roll into a loaf and fit it into the bacon-lined loaf pan. Bring the ends of the bacon over the top of the meatloaf.
6. Roll the meatloaf over so the bacon seams on the bottom of the pan.
7. Bake in the preheated oven until the meat is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160° F.

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ChefSecret: Serve with a simple red-eye whisky gravy.
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Quip of the Day:  Vegetarianism changes everything
A vegetarian walks into a bar and orders a beer. "Since I became a vegetarian, it has really changed everything in my life, even my music choices." the guy tells the bartender. "I've found Robert Plant to be a great alternative to Meatloaf."
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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 #Meatloaf #PalmGrillLunchMeatloaf #Bacon #PalmGrill #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? What if we added bacon to a cocktail? That may not seem groundbreaking, but in 2007, it was practically a revolution.
 
To be clear, bacon had been added to cocktails before. Any bartender can (and indeed, many have) put a cold piece of bacon in a Bloody Mary to get weird and soggy at the bottom of the drink, or balanced a piece of bacon on the rim of an Old Fashioned to leave gross oily splotches on the glass, but the Benton’s Bacon Old Fashioned is a difference of kind. It is clean, precise and scientific, a technical revolution as much as a flavor one. There is nothing quite like Benton bacon.
 
The pioneering insight was not to add the bacon, but to remove it. Everyone loves bacon, after all, but absolutely no one wants shiny slicks of fat congealing at the top of their drink. But how to remove the fat? Oil is famously difficult to remove from water, as you know, but what about alcohol? As it turns out, it would take a couple of chefs, borrowing from a long line of perfumers to come across the answer, which is something bartenders around the globe now know as “fat washing.”
 
Alcohol, as you may already know from the bottle of vodka in the freezer, has a radically depressed freezing point—an 80-proof spirit has a freezing point less than -10°F, or about 40 degrees lower than water and some 110 degrees lower than animal fat. What that means is if you want to remove fat from alcohol, just place it in the freezer: Everything that’s not alcohol (the fat) will freeze, making it really easy to remove with a coffee filter, and giving you a deeply flavored infusion with none of the actual fat.
 
Back to 2007—Don Lee was working at PDT in the East Village, and frequenting Momofuku Noodle Bar, where he had one of the best bites of bacon he’d ever experienced, a slow-cured, hickory-smoked product from Benton’s Smoky Mountain Country Hams out of Madisonville, TN. He got some of the extra bacon fat from the restaurant just to cook with on his own, but after hearing about the fat-washing technique from the chefs at the visionary restaurant, he decided to give it a go with the bacon fat into bourbon. Inspired by breakfast, he gave it the Old Fashioned treatment, a kiss of sweetness with maple syrup and an orange peel and spiced it with Angostura Bitters. It was an immediate hit.
 
Looking back, what’s amazing about the Benton’s Old Fashioned is the amount of restraint at play. Imagine discovering fat washing! If it were me, I feel like I’d have cranked up the infusion, extracting maximum flavor out of the bacon and blowing everyone’s minds.
 
Ingredients 
2 ounces bacon-infused bourbon*
1/4 ounce real grade B maple syrup
2-3 dashes Angostura Bitters
1 large piece of orange peel, garnish
 
Directions

1. Add a large chunk of ice to a rocks glass.
2. Add the bourbon, maple syrup, bitters and stir for about 10 seconds.
3. Express the oils of an orange peel over the top and place the peel in the drink as a garnish.

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ChefSecret: This is how to make *Bacon-infused Bourbon
 
Ingredients
8 ounces of good American bourbon
1/2 ounce Benton bacon fat (find it here)
 
Directions
Put two or three strips of Benton bacon in a pan, and heat gently and slowly—you’ll want to make extra sure not to scorch or smoke the fat. When the bacon is almost cooked, pour off the liquid rendered fat into a separate container.
 
You need 0.5 oz. (1 tbsp) of fat for every 8 oz. of bourbon, so start with that ratio and scale up if you desire. Combine the two in a non-reactive container and stir. Let it sit at room temperature for four to 24 hours, then transfer to the freezer until frozen (about 2 hours). Strain the liquid off the now-solid fat through a coffee filter or cheesecloth, and it should be totally clear.
 
This cocktail was specifically inspired by the high quality of the Benton bacon, which is a good lesson to take. I tried this infusion with basic, grocery store bacon and the grocery store brand was flatter and with a lessor range of flavors.
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Quip of the Day:  Why did the pig bring bacon to school? For show and smell.
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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 #OldFashioned #Bourbon #BentonBacon #BaconOldFashionedCocktail #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025