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

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

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

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

Now tell me Sean, be honest now, have you ever had sex?" The old priest sighs, leans back and says, "For my sins, yes. Once, in my youth, I gave into temptation and had a one night stand with my housekeeper." The Rabbi leans in closer, "It's better than bacon, isn't it?"
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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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 #BlackenedShrimp #NewOrleansStyle #PaulPrudhomme #BlackeningSpices #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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ChefSecret:  I love fun garnishes and gummy worms are just a lot of fun and perfect as we get closer to Halloween.
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Quip of the Day:  What do lumberjacks shout at the start of fall? Sep-timberrrrrr!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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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 #ABloodyGoodTimeCocktail #Vodka #CherryVodka #CranberryJuice #GummyWorms #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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ChefSecret: If you prefer white meat, use thin-cut chicken breasts. Prepare as directed but reduce cook time to about 10 minutes. Instant-read thermometer results should be the same.
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Quip of the Day:  Q.? How does a rooster make sure he is on time to crow every morning?  A.  He sets his alarm cluck!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #CrustedOvenRoastedChickenThighs #ChickenThighs #ParmesanCheese #LemonPepper #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

1. Preheat an oven to 325° F.

To make the crust

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

To make the filling

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

To make the meringue topping

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

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

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

Quip of the Day:  In crust, we trust. Long live cheesecake!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Dessert #CheesecakeCake #LemonMerinque #LemonCurd #CookieCrust #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

Quip of the Day:  Q.  What do Alexander the Great and Winnie the Pooh have in common?  A.  They have the same middle name.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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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 # AlexanderTheGreatCocktail #Vodka #EspressoCoffeeLiqueur #CremeDeCacao #Nutmeg #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

Quip of the Day:  Wanna hear a pizza joke? Oh, never mind! It’s too cheesy!
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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 #TailgatersPizzaBalls #PizzaBalls #Football #Bisquick #Raos #Tailgater #WatchParty #NFL #AreYouReadyForSomeFootball #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

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

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

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ChefSecrets:  

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

 

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

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

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

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

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

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

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