How you doin’? A couple of days ago I picked up a deviled egg and the bottom fell through. I had a trail of filling and broken hard cooked white all over the front of my sweater. S—t! I hate having to pay my dry cleaner $7 to dry clean my sweater. So, I came up with a better idea... Deviled Egg Dip!
 
My Deviled Egg Dip is a tasty twist to turn traditional deviled egg flavor into a creamy dip. Plus, it’s much simpler than making deviled eggs, but you’ll still have their delicious and comforting flavors. Serve it with fresh veggies, crackers, pretzels, bagel chips, or crostini.
 
Deviled eggs became a staple at social gatherings, picnics, and family reunions and have a storied history that spans centuries. These bite-sized morsels of hardened egg yolks mixed with various ingredients and stuffed back into egg whites have evolved over time, influenced by different cultures and culinary traditions.
 
The concept of deviled eggs dates back to the Roman Empire, where eggs were  boiled, halved and filled with a mixture of yolks, herbs and spices. The Roman cookbook “De Re Coquinaria” by Apicius includes a recipe for stuffed eggs, which is one of the earliest known references to this dish.
 
The Romans are credited with introducing eggs to Europe, where they became a staple in many cuisines. Have you ever wondered who the first Roman soldier was to eat an egg?… you know, the thing that popped out near the chicken’s poop shoot?
 
During Medieval times, deviled eggs continued to evolve, with new ingredients and cooking techniques being introduced. In the 13th century, a cookbook from the court of King Richard II of England included a recipe for “stuffed eggs,” which consisted of boiled eggs filled with a mixture of yolks, cheese, and herbs. This recipe was likely influenced by Arabic cuisine, which had a significant impact on European cooking during this period.
 
As trade and colonization expanded, deviled eggs spread to new regions, adapting to local tastes and ingredients. In the South American colonies, deviled eggs were often filled with spicy sauces and meats, reflecting the influence of indigenous and African cuisines. Similarly, in Asia, deviled eggs were adopted and modified, with ingredients like soy sauce, ginger and sesame oil being incorporated into the filling.
 
Deviled eggs became a staple in American cuisine during the 19th century, particularly in the Southern United States. The dish was often served at social gatherings, picnics, and church functions, where it was prized for its simplicity, portability, and flavor. The traditional American recipe for deviled eggs typically consisted of boiled eggs, mayonnaise, mustard, and diced vegetables, which are mixed together and filled into egg whites.
 
As American cuisine continued to evolve, deviled eggs underwent numerous transformations, with regional variations and creative twists emerging. In the South, deviled eggs were often topped with pickle relish, paprika, or chives, while in the North, they were frequently filled with diced meats, like bacon or ham. The West Coast introduced its own unique flavors, incorporating ingredients like avocado, salsa, and cilantro into the filling. My mother made green deviled eggs and called it Egg Surprise so my brother and I would be enticed into eating it.
 
While deviled eggs are a beloved dish in the United States, they are also enjoyed in many other countries, often with unique twists and flavors. In Europe, deviled eggs are a common appetizer or snack, with countries like France and Italy offering their own variations.
 
In Asia, deviled eggs are often served as a side dish or used as a topping for other dishes, like sushi or noodle bowls. Some traditional deviled egg recipes from around the world include:

• In Japan, deviled eggs are often filled with a mixture of mayonnaise, soy sauce, and sesame oil, and topped with sesame seeds and chopped scallions.
• In India, deviled eggs are frequently filled with a spicy mixture of yogurt, cumin, and coriander, and served as a side dish or snack.

The history of deviled eggs is a testament to the power of food to bring people together and transcend cultural boundaries. From their ancient origins in Rome to their modern variations around the world, deviled eggs have evolved into a dish that is both versatile and enduring. Whether you’re a traditionalist who sticks to the classic American recipe or an adventurer like me, who enjoys experimenting with new textures, flavors and ingredients, deviled eggs (and Deviled Egg Dip) are sure to remain a beloved favorite.
 
Now you know the whole story.
 
Prep time:  10 minutes
Cook time: 17 minutes
Yield:  8 servings
 
Ingredients 
6 large hard cooked eggs, peeled and diced
3 ounces softened cream cheese
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
1 teaspoon garlic powder
2 teaspoons Sriracha Thai hot sauce, or more or less to taste
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives, for garnish
1 teaspoon sweet paprika, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine hard cooked eggs, cream cheese, mayonnaise, vinegar, mustard, garlic powder, Sriracha, salt and pepper in a food processor.
3.  Pulse until you get a somewhat chunky consistency, about 30 seconds.
4. Taste, and if necessary, adjust seasonings to suit your taste.
5. Spoon the egg dip into a bowl.
6. Garnish with chives and a sprinkle of paprika. Store in an airtight container in the fridge.

​ChefSecret:  The best way I have found to boil eggs is to place them in a small saucepan and cover with cold water. Put a lid on it and bring just to a boil. When the water starts to boil remove the pan from the heat and let the eggs steep for 15 to 17 minutes. Then, shock them in cold water and ice cubes. This will make it easier to remove the shells.

Quip of the Day:  Q. Why did the egg break up with the frying pan? A. It felt like it was always getting too much heat.
--------------------------------------------------------------------------------------
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 what 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, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Dips #SideDish #DeviledEggs #DeviledEggDip #SocialFoodCustoms #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? You don’t have to be Jewish, and it doesn’t have to be Chanukah season to love the flavor of potato latkes. They’re also perfect for Passover Seder meals.
 
My Gourmet Potato Latkes are derived from the recipe at the old Junior’s Deli on Westwood Boulevard in Los Angeles. Marvin Saul (the proprietor) made them with both green and yellow onions, so they have a sweet, lightly pungent, savory quality. Using a coarse shed on a box shredder helps but the secret to a crisp latke is to drain the onions and potatoes once you’ve shred them.  Remember to save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown with crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes.
 
I like these latkes with the applesauce, crème fraîche, lox, salmon caviar, and chives. The idea is to put out all the garnishes and let folks build their own loaded latkes.  Some will go for a simple dab of apple sauce, some will create a multi-level, creamy fishy experience. Everyone will be delighted with these tasty potato platforms… circumcisions not required. 😊
 
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
2-1/2-pounds peeled and coarsely shredded Russett baking potatoes
1 cup coarsely shredded white onion
2 large beaten eggs
1/2 cup finely chopped green onions 
1/4 cup matzo meal or all-purpose flour
3 tablespoons melted and slightly cooled unsalted butter
2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon baking powder 
Vegetable oil, for frying 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a colander set over a large bowl, toss the shredded potatoes with the shredded onion and squeeze them dry.
3.  Let the vegetables drain for 2 to 3 minutes, and then pour off the liquid in the bowl, leaving the starchy paste at the bottom. You will need this later.
4. Add the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder.
5. Add a couple of tablespoons of the potato starch water.
6. Mix well; set aside.
7. In a large skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
8.  Spoon 1/4-cup mounds of the latke mixture into the skillet, about 2-inches apart, and flatten slightly with a spatula.  
9. Fry the latkes, turning once, until golden and crisp; about 5 to 7 minutes. 
10. Transfer the latkes to paper towels to drain, and then transfer them to a platter in a warm oven.
11. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
12. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar, and chives.

-------------------------------------------
ChefSecret:  The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven. For Kosher Latkes, use Matzo Meal, not all purpose flour.
-------------------------------------------
Quip of the Day:  Q. What do you call a latke that’s always running late?  A procrastitater!
-------------------------------------------
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 have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
-------------------------------------------
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.

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#SideDish #PassoverRecipes #GourmetPotatoLatkes #RussettPotatoes #Passover #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Did you know fried shrimp is the seafood of choice for many people?
 
We learned a lot about guests’ likes and dislikes at our two seafood restaurants—Fanny’s Fish Market and The Fish Markets. The latter was all about grilled fresh-caught seafood. We did have shrimp on the menu, but it was skewered and grilled and not fried. At Fanny’s it was all about seafood based sauces over pastas and seafood chowders. Neither restaurant had a fryer.  The requests for fried shrimp became more and more frequent and we soon discovered if we didn’t have fried shrimp on the menu, one person might cancel out a party of 4. I guess cancel-culture started at my restaurants years ago!
 
It was time for a road trip with our chefs travelling down south where they really know the best ways to fry fish and shrimp. Along the way we stopped at the San Jacinto Inn, outside of Galveston, Texas. They served great fried shrimp, but not quite what we wanted. Next, we traveled down to the Carolina Coasts.
 
Along the East coast, very close to the North Carolina/South Carolina State line, there is a small little town called Calabash. Calabash is a small fishing town in Brunswick County, North Carolina. The population is less than 2,000. Calabash prides itself on being the "Seafood Capital of the World" because of the town's many "Calabash-Style" seafood restaurants.
 
In Calabash you’ll find several seafood restaurants, all serving delicious lightly battered and lightly fried seafood. Our culinary group ate in most of them, asked questions to all, learned what we needed to know and came back home to the test kitchen to test out our new knowledge. We discovered all the recipes had one thing in common: simple to make and yummy to eat—just what Fanny would have fried up in her day.
 
Fanny was way ahead of the pandemic and did as much business at the tables as they did in take-out—nearly 1,800 pounds of shrimp a week. Calabash shrimp is mainly “popcorn” shrimp which are small in size, grading out at 130/150 shrimp to the pound. You ‘pop’ them in your mouth, well like POPCORN.  Or use larger shrimp that make it more like a meal than a popping snack or appetizer. The result is a lightly battered, lightly fried shrimp. It’s super easy and super delicious and table ready in just a few minutes.
 
Prep time: 15 minutes
Fry time: 2 minutes
Yield: 2-3 servings
 
Ingredients
1 pound small size peeled and deveined shrimp (usually frozen)
1/4 cup evaporated milk
1 teaspoon hot sauce (I prefer Frank’s Hot Sauce, but Tabasco works as well)
1 cup self-rising flour (not all-purpose)
1/2 teaspoon kosher salt
1/4 teaspoon finely ground pepper
Peanut oil for frying
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thaw the frozen shrimp in a refrigerator overnight or in a bowl of cold water, if using frozen.
3. Thoroughly drain water from the shrimp and line a plate with paper towel when ready to fry.
4. Mix the milk and hot sauce together.
5. Add the drained shrimp and toss to fully coat with milk.
6. Place the flour in a small bowl or deep container.
7. Add the salt and pepper and whisk to incorporate.
8. Fill a deep pot with peanut oil and heat up on stove top to 350⁰ F—use a candy or frying thermometer.
9. Remove the shrimp from the bowl with milk and drop into the flour.
10. Toss the shrimp well in the seasoned flour to fully coat.
11. Place the shrimp in a wire basket if you have one. Gently shake off excess flour.
12. Carefully place the shrimp in hot oil.
13. Fry the shrimp for about 1-2 minutes or until lightly golden brown in color.
14. Remove from oil and place on a wire rack to drain; then transfer to the paper towel to complete the draining process.
15. Serve while warm with red cocktail sauce, or your favorite seafood dipping sauce.

-------------------------------------------
ChefSecret:  The big secret is evaporated milk—use it for the best results. Test fry up a couple shrimp to test the oil for perfect frying and flavor. Give it a taste to see if little more salt or pepper needs to be added to the flour mixture.

Quip of the Day: Life is like pantyhose. It all depends on what you put into it.
-------------------------------------------
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, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Entrees #Seafood #FriedShrimp #PopcornShrimp #FannysFishMarket #FishMarket #CocktailSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s Super Bowl weekend so you’re getting a Bonus edition of the blog this week. You’re welcome!
 
My 7-layer Dip is one of my favorite restaurant appetizer recipes. It’s a staple at many social gatherings, parties and sporting events. Its rich, creamy texture and explosion of flavors have made it a favorite among people of all ages. It’s great for football games (I think there is a Super one this weekend, in fact), tailgates, or any get-together. And best of all, it is very easy to make!
 
Have you ever wondered who invented this delicious dip? Before we dive into the specifics of the 7-Layer Dip, it’s essential to understand the broader context of dips and spreads in culinary history. Dips and spreads have been a part of human cuisine for thousands of years, with ancient civilizations such as the Greeks and Romans enjoying various forms of dips and spreads made from ingredients like olive oil, garlic and herbs. The concept of layering different ingredients to create a unique flavor profile is not new and has been practiced in many cultures around the world.
 
7-Layer Dip, as we know it today, is heavily influenced by Mexican cuisine. The use of ingredients like beans, cheese, guacamole, and salsa are all staples of Mexican cooking. The idea of layering these ingredients to create a flavorful dip is believed to have originated in the southwestern United States, where Mexican and American cuisines intersect. The cultural exchange between these two cuisines has resulted in the creation of many unique and delicious dishes, including the 7-Layer dip.
 
Tex-Mex cuisine, a fusion of Texan and Mexican cuisines, has played a significant role in the development of the 7-Layer Dip. Tex-Mex cuisine is known for its bold flavors, hearty portions, and creative combinations of ingredients. The 7-Layer Dip, with its layers of beans, tomatoes and hot sauce, is a quintessential Tex-Mex dish.
 
While it is difficult to pinpoint the exact origin of the 7-Layer Dip, it is believed to have been created in the 1980s by a chef or in the southwestern United States. One story behind the creation of the 7-Layer Dip is that it was invented by a chef at a restaurant in Texas, who was looking to create a unique and flavorful appetizer for his restaurant’s menu.
 
That my Customs House Restaurant in Marina del Rey had it on its opening menu in 1976 seems to precede this theory, though the timing is pretty close. I experimented with different ingredients, eventually settling on a refried beans, shredded cheeses, guacamole and salsa, which became the foundation of my 7-Layer Dip in California. The 7-Layer Dip quickly gained popularity in the 1980s and 1990s, as it became a staple at parties, sporting events and social gatherings (and restaurants). The dip’s popularity can be attributed to its ease of preparation, its flavorful and textured ingredients and its ability to be customized the mixture to suit different tastes and preferences.
 
Prep time:  20 minutes
Cook time:  3 minutes (beans)
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
1-1/2 cups canned refried beans (I prefer Rosarita Original)
1-3/4 cups guacamole
1-1/2 cups sour cream
2 cups diced tomatoes
1/2 cup sliced black olives (I prefer Musco or Early California)
1-1/2 cups package shredded Cheddar cheese
2 tablespoons hot sauce or more to taste (I prefer Cholula Hot Sauce)
3 tablespoons thinly sliced green onions
Tortilla chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes.
3. Spread the beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 15 minutes.
4. Spread the guacamole in a layer atop the refried beans.
5. Top with a layer of sour cream.
6. Add the diced tomatoes and slice olives.
7. Sprinkle the cheese over tomatoes.
8. Shake on the hot sauce.
9. Add a layer of green onions over the top.
10. Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.
11. Serve with your choice and flavor of tortilla chips.

-------------------------------------------
ChefSecret:  While the traditional 7-Layer Dip consists of beans, cheese, guacamole and salsa, there are many variations and interpretations of this beloved appetizer.
 
Some common variations include adding additional layers, such as shredded lettuce using different types of cheese, such as pepper jack or queso fresco, or incorporating other ingredients, such as cooked ground beef or diced cooked chicken. These variations and interpretations have helped to keep the 7-Layer Dip fresh and exciting.

The variation shown in the picture puts some of the chips on the bottom of the dish, just atop the refried beans.
-------------------------------------------
Quip of the Day:  A music star started a band called “Guac ‘n’ Roll.” Their first single was “Can’t Stop This Dip.”
-------------------------------------------
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, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Dips #7-LayerDip #RefriedBeans #Guacamole #SourCream #CheddarCheese #Tomatoes #BlackOlives #Hot Sauce #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

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.

-------------------------------------------
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.
-------------------------------------------
Quip of the Day:  Q. What do you call someone who likes both the flat and drum chicken wing types?  A. Biwingual.
-------------------------------------------
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.
 
#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’? 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.
-------------------------------------------
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’? 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.

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

#Entree #BlackenedShrimp #NewOrleansStyle #PaulPrudhomme #BlackeningSpices #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? 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.

-------------------------------------------
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!
-------------------------------------------
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.

#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’? Perspectives was retained to develop Lebanese-style restaurants for clients in Baku, Azerbaijan to open in Berlin Germany. Have you got that all straight? It was one of the more interesting projects especially when we discovered the restaurant was built over Hitler’s bunker on one of the main streets in the German capitol. That’s another story for another day.
 
After World War II, Beirut, Lebanon was often compared to the French Riviera—great hotels, wonderful people and the best food in the Middle East. Since we couldn’t do our research in Beirut, we visited the best Lebanese restaurants in London and created some of the best Hummus recipes sold in any restaurant anywhere.
 
Since that restaurant opened, we have streamlined the recipes for home use without any artificial ingredients or preservatives. Hummus can be served with all kinds of carriers—peppers, carrot and celery sticks, wheat crackers, pita chips and warm, freshly baked pita bread. My recipe is made using chickpeas which, in turn, makes for an incredibly creamy hummus.  Garnish the finished hummus with a drizzle of EVOO and a sprinkle of sumac.
 
Our tip: this recipe makes a basic hummus, but feel free to add other ingredients to the food processor, like roasted garlic or red peppers, to make flavored hummus.
 
Prep time:  10 minutes
Cook time:  50 minutes (including release time)
Assembly time:  10 minutes
Yield: 1 quart
 
Ingredients 
For the chickpeas
1 pound dried chickpeas, rinsed and picked through to sort out any rocks
12 cups filtered water
2 garlic cloves, smashed
1 bay leaf 
1/4 teaspoon kosher salt
 
For the hummus
3 cups cooked chickpeas (from the recipe above)
1/2 cup chickpea cooking liquid
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini (seasoned sesame paste)
1/4 cup plus 1 tsp freshly squeezed lemon juice
2 roasted garlic cloves
1 tablespoon kosher salt, plus more to taste 
1 tablespoon chopped dates
1/2 teaspoon ground cumin
1/4 teaspoon  ground paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon sumac, for garnish 
 
Directions
To cook the chickpeas

1. Combine the dried chickpeas, filtered water, garlic cloves, bay leaf and a pinch of kosher salt in an Instant Pot.
2. Close the lid, seal the vent and set the Instant Pot to HIGH for 35 MINUTES.
3. When done, allow the Instant Pot to NATURALLY RELEASE the pressure (this can take about 20 minutes).
4. Carefully drain the chickpeas, reserve a half cup of cooking liquid.
5. Discard the garlic cloves and bay leaf.

To make the hummus

1. Transfer 3 cups of the warm chickpeas to a food processor.
2. Add the chickpea cooking liquid, extra virgin olive oil, tahini, lemon juice, garlic cloves, kosher salt, dates, cumin, paprika and cayenne pepper. Process until smooth.
3. Season with additional kosher salt, to taste. 
4. Garnish with a drizzle of additional extra virgin olive oil and sumac and serve with your favorite “scoops.”
5. Store the hummus refrigerated in an airtight container for up to 5 days.

ChefSecret:  You will be making 6 cups of cooked chickpeas—make a double batch of hummus or use the leftovers to make a hearty salad, oven-dried crunchies or crispy fritters.  If you love flavored hummus, add 1/2 cup of kalamata olives, roasted red bell peppers, or any other flavor ingredients you enjoy.

Quip of the Day: “Anyone else reach the age that you gain weight when you breathe?”
-------------------------------------------
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 #Spread #Hummus #InstantPot #InstantPotHummus #Chickpeas #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Best Guacamole recipe is one that will be part of your family’s recipe legacy for years to come.
 
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Many recipes call for lime juice, cilantro, onions and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil or bacon. If you want the best simply follow the recipe below.
 
The history of guacamole starts with the history avocados. Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BC) and had been domesticated by various Mesoamerican groups by 5000 BC. They were likely cultivated in the Supe Valley in Peru as early as 3100 BC. In the early 1900s, avocados frequently went by the name alligator pear because of the skin texture. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America, noted a native preparation made of grinding together avocados, sugar, and lime juice.
 
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday, Cinco de Mayo and the proliferation of Mexican restaurants. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
 
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the guacamole brown. This result is generally considered unappetizing but unharmful.
 
Prep time:  10 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 ripe avocados
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons fresh lime or lemon juice
2 to 4 tablespoons minced red onion
1 minced jalapeño chili, stems, seams and seeds removed (more if desired)
2 tablespoons finely chopped cilantro (leaves only)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped jicama (for crunchy texture)
1/4 cup chopped ripe tomato (add just before serving)
To serve:  1/2 bag warm tortilla chips with a squeeze of lime
 
Directions

1. Cut the avocados in half and remove the pit.
2. Score the inside of the avocado flesh and scoop out the flesh with a spoon into a bowl.
3. Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
4. Sprinkle the mash with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
5. Add the minced onion, jalapeño chili, cilantro, black pepper, and jicama. Note: Chili peppers can vary individually in their heat and spiciness. Start by using half of one chili pepper and add more to the guacamole to your desired heat level.
6. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with my recipe and adjust to your taste.
7. Serve immediately.
8. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
9. Serve with your choice of tortilla chips. I like to fry my own homemade tortilla chips and sprinkle a squeeze of lime juice.
10. Refrigerate any leftover guacamole up to 3 days, covered with plastic wrap directly on the surface of the guacamole.

-------------------------------------------
Chefs' Warning (it’s no secret):  Be careful handling chilis! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling. Do not touch your eyes or the area near your eyes and genitals for several hours.

Quip of the Day:  How did the avocado get promoted? It really knew how to guac and roll!
-------------------------------------------
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 #Spread #Guacamole #Avocado #TortillaChips #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025