ow you doin’? I was recently told that tequila cocktails are, “out of fashion.” I don’t believe that to be true. Tequila cocktails have been around a long time, and I expect them to continue to be as popular as ever.
 
First documented in 1946 in Trader Vic’s Book of Food and Drink, the El Diablo is a vibrant, effervescent highball built on reposado tequila, crème de cassis, fresh lime juice, and ginger beer. Despite its name—which translates to 'the devil' in Spanish—the drink is not spicy or aggressive but rather a study in bright acidity, earthy agave, and layered fruit sweetness. However, if you consume too many, it may make you feel like hell.
 
El Diablo genesis predates the 1946 publication: bartenders at Mexico City’s Hotel Reforma were already serving a version called Diablo Rojo as early as 1937, using locally distilled mezcal de olla before tequila gained export dominance. The cocktail’s signature black-and-red color scheme (from cassis and lime) was deliberately theatrical—a nod to Mexican folk art and Day of the Dead iconography—but its structure reflects pragmatic postwar ingenuity: ginger beer masked roughness in early industrial tequilas, while cassis added body and balance where citrus alone fell short.
 
Authentic El Diablo recipes specify reposado tequila—not blanco or añejo—for its balanced profile: rested 2–12 months in oak (typically American or French white oak), it retains agave brightness while gaining subtle vanilla, toasted almond, and dried herb notes.
 
Crème de cassis is not interchangeable with black currant syrup. Authentic cassis must contain at least 400 g/L of sugar and be made from Ribes nigrum berries macerated in neutral spirit, per French AOC regulations.
 
Ginger beer is the El Diablo’s dynamic platform—not merely a mixer but a functional acidulant and textural modifier. Traditional fermented ginger beer delivers enzymatic heat, volatile esters, and fine-bubble effervescence. Mass-market sodas lack fermentation-derived phenolics and contain high-fructose corn syrup, which flattens the drink’s finish.
 
Despite its simplicity, the El Diablo is highly technique sensitive. Agitation method, dilution control, and temperature directly impact aromatic volatility and structural cohesion. The CRT’s 2020 Bartender Standards Manual mandates a maximum of 12 seconds of shaking for this cocktail—long enough to chill and aerate, but short enough to preserve ginger beer’s delicate foam. Pre-chilling the glass reduces initial dilution by 40% versus room-temperature vessels.
 
Prep time: 3 minutes
Yield:  1 cocktail
 
Ingredients
2 ounces reposado tequila
3/4 ounces crème de cassis
3/4 ounces fresh lime juice (not bottled)
4 ounces ginger beer
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the tequila, creme de cassis and fresh lime juice into a shaker with ice and shake until well-chilled; 12 seconds.
3. Strain the shaken drink into a Collins glass over fresh ice and top with the ginger beer.
4. Garnish with a lime wedge.

​Note: Stirring instead of shaking fails to emulsify cassis oils with tequila, causing layering and uneven flavor delivery. In the Journal of Sensory Studies it found that changing just the lime juice (switching from bottled to fresh) improved panelist preference scores by 31%—the single largest impact factor among all variables tested.
------------------------------------------
ChefSecret:  Fresh lime juice must be extracted no more than 15 minutes pre-service—citric acid degradation begins immediately after juicing, reducing titratable acidity by up to 18% within 30 minutes.
------------------------------------------
Quip of the Day: I miss when my dad would take me to a bar and get drunk on tequila and let me drive the car home. My parents split, divorced and he moved away when I was six.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #Tequila #ElDiabloTequilaCocktail #Reposado #CremeDeCassis #FreshLimeJuice #GingerBeer #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Over the years, pound cake has evolved, leading to various regional adaptations.
 
That said, all pound cakes date back to 18th century England. The first known recipe was published in 1747 by Hannah Glasse in her cookbook, The Art of Cookery Made Plain and Easy.
 
This cake was named "pound cake" because the original recipe called for one pound each of four key ingredients: flour, butter, sugar and eggs. The name "pound cake" reflects the simplicity of its recipe, which was easy to remember, especially at a time when many people were illiterate. The straightforward 1:1:1:1 ratio allowed bakers to easily adjust the recipe for smaller servings if needed.
 
Today, many recipes incorporate additional flavorings, such as vanilla or almond extract, and some use baking powder for leavening, resulting in a lighter texture. Variations can also include fruits or other ingredients to enhance the flavor and moisture level of simple pound cakes.
 
Pound cake remains a beloved dessert in many cultures, often served at gatherings and celebrations. Its rich history and adaptability have made it a staple in both home baking and commercial bakeries.
 
My recipe, Ricotta-Orange Pound Cake, has a flavorful ricotta flavor with a tender crumb structure and when it is enhanced with strawberries, sprinkled with Prosecco and a little sugar, the result is a wonderful, moist, orange-infused pound cake.
 
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 60 minutes
Yield: 8 servings
 
Ingredients 
1-1/2 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon fine ground kosher salt
1-1/2 cups fresh ricotta cheese
1-1/2 sticks unsalted butter, at room temperature, plus more for greasing
1-1/2 cups plus 2 tablespoons granulated sugar
3 large room temperature eggs
2 tablespoons amaretto liqueur (or 1 teaspoon almond extract)
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest
1 pound strawberries, hulled and quartered
3 tablespoons Prosecco
1/4 cup confectioner’s sugar, for dusting
2 cups lightly sweetened whipped cream, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Butter a deep, 9-inch round cake pan.
4. Line the bottom of the pan with parchment paper.
5. In a large bowl, whisk together the cake flour, baking powder and salt.
6. In another bowl, beat the ricotta, 1-1/2 sticks of butter and 1-1/2 cups of sugar at medium-high speed until smooth.
7. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.
8. Beat in the dry ingredients in three batches just until incorporated, being careful not to over mix.
9. Using a rubber spatula deposit the batter into the prepared pan.
10. Bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs.
11. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
12. In a clean bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy; about 30 minutes.
13. Dust the pound cake with confectioner’s sugar.
14. Cut the cake into 8 wedges and serve topped with strawberries and whipped cream.

-------------------------------------------
ChefSecret: My Ricotta-Orange Pound Cake and be made ahead and stored in an airtight container for up to 3 days.
-------------------------------------------
Quip of the Day: Q. Why did the pound cake bring a ladder to the party?  A. It wanted to get a slice of the high life!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #RicottaOrangePoundCake #Ricotta #OrangeZest #PoundCake #Prosecco #Strawberries #Breakfast #Dessert #Recipes2026 #URM #T2T #FeedingAmerica #WorldCentralKitchen #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Sweet Summer Corn Salad is made with field fresh corn kernels and juicy tomatoes tossed in a homemade basil vinaigrette. It is a colorful and delicious easy side dish you'll want to make all summer long or as long as the fresh corn is still sweet.
 
Sweet corn is a variety of maize that originated in the Americas, with its ancestor, teosinte, a wild grass native to the highlands of Mexico, domesticated around 7,000–9,000 years ago. Early Native American tribes cultivated maize, selecting plants with desirable traits. The sweetness of modern sweet corn came from a natural recessive gene mutation that reduced the production of a starch-converting enzyme, allowing kernels to retain more sugar. This mutation occurred in the 18th century, producing kernels that were easier to digest and more palatable.
 
Indigenous farmers, including the Iroquois, selectively bred plants with sweeter kernels, creating early “sugar corn” varieties. These were often eaten fresh at the milk stage—when kernels are still immature and sugary—before starch conversion made them starchy.
 
When European explorers met Native American civilizations, they encountered sweet corn. The Iroquois grew a variety called Papoon for European settlers in 1779, introducing it to the southern and central U.S. By the 19th century, open-pollinated white sweet corn varieties became widely available.
 
Modern Hybridization
In the 19th and 20th centuries, breeders refined sweet corn through hybridization and genetic selection. The 1933 release of Golden Cross Bantam was the first single-cross hybrid designed for disease resistance. Scientists identified and bred for sweetness genes improving uniformity, yield and shelf life.
 
When traveling in Indonesia I discovered a variety called Bali Sweet corn which is now grown worldwide except in Antarctica; U.S. is the largest producer. It remains a summer staple, used fresh, canned or frozen, and celebrated in cultural traditions such as corn palaces and harvest festivals.
 
Sweet corn’s journey—from teosinte to the sugary summer treat we enjoy today—reflects centuries of human ingenuity, selective breeding, and cross-cultural exchange and is the basis for my Sweet Summer Corn Salad.
 
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
 
Fresh corn, tomatoes, and basil make this colorful salad a summer favorite.
Home cooks love how easy it is to customize with different vegetables and herbs.
"Light and refreshing without the standard mayo dressing," raves reviewer.
 
Ingredients 
6 ears husked and cleaned sweet summer corn
2 teaspoons granulated sugar (if needed)
3 large, diced tomatoes
1 cup diced sweet yellow onion
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon roasted garlic powder
1/4 teaspoon freshly ground black pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of lightly salted water to a boil. (Add the sugar if your corn is not sweet enough).
3. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness.
4. Drain, cool and cut kernels off the cob with a sharp knife.
5. Combine corn, tomatoes, onion, and basil in a large bowl.
6. Whisk together olive oil and vinegars; season with salt, garlic and pepper.
7. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until for at least 1 hour or until ready to serve.

-------------------------------------------
ChefSecret:  As Spring moves to Fall—change of seasons wait for no one—the corn milk (sweet corn liquid) converts to starch. If you find that corn is not as spring sweet as desired, add 1 tablespoon of granulated sugar to the boiling corn water to give the flavors of spring corn.
-------------------------------------------
Quip of the Day: Did you know there’s an app for corn growers?  It’s made in Sili-corn Valley.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #Entrees #EntreeSalad #SideDishSalad #SweetCorn #Tomatoes #YellowOnions #Maize #BalsamicVinegar #OliveOil #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s another Friday—so it’s Happy Hour time!
 
School starts next week which means that we are coming into the *Dog Days of Summer. I wanted to share a very special cocktail that will bring on the pups.
 
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 years, if not decades, of staying power. It’s yet to be determined whether we’ll still be drinking the 11-word A Lonely Island Lost in the Middle of a Foggy Sea years into the future, but with a memorable name and tasty blend of ingredients, it could happen.
 
A Lonely Island Lost in the Middle of a Foggy Sea comes from Three Dots and a Dash—a Chicago tiki bar. It 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 sports a lighter grassy, earthy flavor.
 
Blackstrap rum is next. It’s characterized more by its dark color than by any actual regulations. The category often features young distillates that get their inky hue from caramel coloring, not lengthy barrel aging. But those rums can be intensely flavorful and fun to use. Lastly, the 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, known for its coarse grain and light tan color. With notes of molasses, toffee and coffee, it provides a richer, deeper flavor than traditional simple syrup, so it pairs well with dark spirits and is a staple in many Tiki-style cocktails. It was a standard in my tropical bar, The Custom House Restaurants, in NorCal.
 
To round this cocktail out, pineapple brings sweet, tropical notes, while fresh lime juice provides citrusy acid 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 may sound somber, but with a trio of rums, bright fruits and coffee, it’s a fun, complex drink to be enjoyed whenever the mood strikes.
 
Prep time: 10 minutes (providing you have demerara syrup on hand)
Yield:  1 cocktail
 
Ingredients 
1-1/2 ounces Rhum J.M Agricole Blanc
1/2 ounce blackstrap rum
1/2 ounce Old Port Deluxe lightly aged rum
1 ounce pineapple juice
3/4 ounce demerara syrup (1 part demerara sugar, 1 part water)
3/4 ounce lime juice, freshly squeezed
1/4 ounce La Colombe cold brew coffee
Garnish: coffee beans, pineapple leaves and spear, orange wedge
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the rhum agricole, blackstrap rum, Old Port rum, pineapple juice, demerara syrup, lime juice and cold brew coffee to a shaker with ice and shake until well-chilled.
3. Strain into a Tiki mug or other tall glass filled with crushed ice.
4. Garnish with coffee beans and pineapple leaves.

-------------------------------------------
*ChefSecret: The "dog days of summer" refers to the hottest, most sultry days of the Northern Hemisphere summer, historically linked to the rising of Sirius, the Dog Star, in the constellation Canis Major.
The term originates from ancient civilizations who observed that the brightest star in the sky, Sirius, rose in conjunction with the Sun during midsummer. This period, known as the heliacal rising of Sirius, was associated with extreme heat, drought, and sometimes disease or unrest in folklore. The Greeks called Sirius "Seírios," meaning "scorching," and the Egyptians, who called it Sothis, linked its appearance to the annual flooding of the Nile, a critical agricultural event.
-------------------------------------------
Quip of the Day: A wife finds her husband sipping some rum on the patio.
He says, “I love you so much, I have no idea what I would do without you”.
The wife asks, “Is that you talking, or the rum?”
He replies, “That’s me… talking to the rum.”
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 # Rum-Rum-Rum #ColdBrewCoffee #DotsAndADash #Blackstrap #Molasses #DogDaysOfSummer #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? These beautiful Screwy Cajun Swamp Doggies are scored, marinated with onions in a savory, Cajun-seasoned marinade and cooked in a cast iron skillet. Serve them in hot steamed hot dog buns with plenty of marinated onions and sauce.
 
The sausages used in hot dogs, such as frankfurters and wieners, trace back to Germany and Austria. Frankfurters originated in Frankfurt, Germany, as early as 1487, while wieners were developed in Vienna, in the late 19th century.
 
These sausages were brought to the United States by German immigrants in the mid-19th century, introducing Americans to the concept of elongated, seasoned sausages. While the sausages themselves were European in origin, the hot dog as a sandwich in a bun, was popularized in the United States. German immigrants like Charles Feltman in Brooklyn, New York, who began selling sausages in rolls in the 1860s, created a convenient street food for walking, working-class Americans. Emil Reichel and Sam Ladany in Chicago later developed the Chicago-style hot dog for the 1893 World’s Fair, further cementing the American identity of hot dogs.
 
Prep time: 10 minutes
Marinade time: 8 hours minimum or overnight
Cook time: 20-25 minutes
Yield: 8 servings
 
Ingredients 
8 hot dogs (I prefer Nathan’s or Hebrew National)
2/3 cup Italian dressing
2 tablespoons Worcestershire sauce
2 teaspoons Cajun seasoning (You can use McCormick seasoning or make your own—see my Homemade Cajun Seasoning recipe below)
2 medium onions, thinly sliced
2/3 cup water
1/4 cup ketchup
1 tablespoon spicy brown mustard (I prefer Gulden’s)
8 hot dog buns (steamed soft)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4-inch deep and 1/4-inch apart to make the screwy look.
3. Place the scored hot dogs in a large resealable plastic bag and add the dressing, Worcestershire, Cajun seasoning and onions.
4. Seal the bag tightly and turn to coat everything thoroughly.
5. Refrigerate the dogs for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.
6. Preheat a large cast iron or metal skillet over medium-high heat. 
7. Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve the onions and marinade.
8. Cook, undisturbed, until browned on one side; about 2 minutes.
9. Rotate the hot dogs and cook until mostly browned; 2 to 3 more minutes.
10. Add the reserved marinade and onions to the pan and cook, stirring occasionally; about 2 minutes.
11. Add the water to deglaze the pan and cook, stirring to loosen any browned bits from the pan.
12. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.
13. Stir in ketchup and mustard and simmer a few minutes longer.
14. Serve hot dogs on buns topped with plenty of saucy onions.

-------------------------------------------
ChefSecret:  Say cheese—okay, add a little shredded pepper-jack cheese on top of every dog, adding a bit of creamy goodness to each mouthful.
-------------------------------------------
                                                        Ed’s Homemade Cajun Seasoning
Cajun seasoning is a savory mix that balances paprika, garlic powder and onion powder with layered pepper heat. It usually includes black pepper, white pepper, and cayenne. Dried oregano and thyme add an herbal lift. The goal is balance. You should taste the food first and the spice second. When the seasoning blend is fresh and well mixed, it works on seafood, chicken, pork, vegetables, soups and rice dishes. It even shines on snacks like fries or popcorn.

Ingredients 
2 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons cayenne
2 tablespoons dried oregano
1 teaspoon dried thyme
1 tablespoons onion powder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
 
Directions

1. Using a whisk, combine all of the ingredients.
2. Store in an airtight container for up to 6 months.

-------------------------------------------
Quip of the Day: Q. Why did the hot dog go to the gym?  A. To get better buns.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #SwampDoggies #CajunHotDogs #CajunSpice #Sausage #ChicagoDogs #Frankfurters #Lunch #Dinner #Onions #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? Undoubtedly you have heard about the outbreak of a food borne illness that has been linked to a lettuce supplier and a fast food chain. Personally, I’ve been a bit wary about buying lettuce just for that reason. But it’s summertime and it’s hot and I do love my salads.
 
My Cucumber, Tomato & Onion Salad is made with sliced cucumber, juicy tomatoes and sweet onions tossed in a sweet and tangy vinaigrette. It’s super easy to prepare, has tons of flavor, and is perfect for a warm summer day. The best and safest thing for now—no lettuce! Salads may be the symbol of dieting and healthy eating, but that doesn’t mean they can’t be a source of tasty dinners.
 
Prep time: 15 minutes
Marinate time: 2 hours
Yield:  6 servings
 
Ingredients 
1 cup cold water
1/2 cup distilled white vinegar
1 tablespoon balsamic vinegar
1/4 cup vegetable oil (I use olive oil blend or peanut oil)
1/4 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 peeled and sliced cucumbers, 1/4-inch thick
3 tomatoes, cut into wedges
1 sliced small, sweet onion, separated into rings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the water, vinegars, oil, sugar, salt and black pepper together in a large bowl until smooth.
3. Add cucumbers, tomatoes, and onions; stir to coat.
4. Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Toss gently after the first hour to ensure the ingredients marinade through.
5. Leave the salad refrigerated until just ready to serve.

-------------------------------------------
ChefSecret: This is just the basic recipe. You can add all kinds of great things to it like hard cooked egg, feta cheese, sunflower seeds, black olives, pistachio nuts, herbs, shrimp and whatever you think your taste buds would love. I also like to substitute halved cherry tomatoes when they are on sale.
-------------------------------------------
Quip of the Day: Q. Why did the cucumber need counseling?  A. Because it had too many issues with its salad dressing!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #Entrees #EntreeSalad #CucumberTomatoOnionSalad #Cucumber #Tomato #Onions #BalsamicVinegar #OliveOIl #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

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

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

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

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

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

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

------------------------------------------
Quip of the Day:  Q.  What’s a cucumber’s favorite sport? A.  Pickle-ball.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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

                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

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

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

To make the paprika aioli

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

To prepare the meat and potatoes

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

------------------------------------------
ChefSecret: My recipe calls for New York steak, but you can use cheaper cuts of steak if you have them tenderized. Try substituting Flat Iron or Round Steak instead of New York steak. Whichever cut of steak you choose trim off all the excess fat.
-------------------------------------------
Quip of the Day: Judging by the size of these steak fingers, the steer was somewhere between 8' to 10' tall.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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

                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

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

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

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

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

To make the icing:

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

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

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

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

Quip of the Day: I told a joke about a chiffon cake, but it was just too airy for anyone to digest.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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

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

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

-------------------------------------------
ChefSecret: Most bartenders hate dealing the awkward Galliano bottle because they claim it really disrupts their pour… that is until the tips start rolling in. Restaurant guests really love Galliano cocktails.
-------------------------------------------
Quip of the Day: I just got a Cadillac for my partner. Best trade ever!-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026