…from the Perspectives’ Kitchen 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
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
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…from the Perspectives’ Kitchen 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
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 …from the Perspectives’ Kitchen 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
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 …from the Perspectives’ Kitchen 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
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 … from the Perspectives’ Kitchen 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
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 …from the Perspectives’ Kitchen 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
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 …from the Perspectives’ Kitchen  ¿Qué Pasa?" Here’s my foolproof Cinco de Mayo, a party-worthy, irresistible shrimp ceviche. The shrimp chemically cooks in lime juice—it’s magic! Pair it with an ice-cold Corona or a Gritt Margarita on the rocks!
Cinco de Mayo is the annual celebration held on May 5 to celebrate Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoza. Zaragoza died months after the battle from an undisclosed illness. The French, not to be defeated, ultimately defeated the Mexican army with a much larger French force at the Second Battle of Puebla and then occupied Mexico City. Ingredients 1 pound peeled, deveined large shrimp, chopped into 1/2-inch pieces 1/3 cup freshly squeezed lime juice 1 seeded and diced cucumber 1/2 cup diced red onion 2 seeded and minced serrano peppers 3/4 cup chopped cilantro leaves 3/4 cup freshly squeezed orange juice 1/4 cup diced ripe mango (optional) 2 peeled and halved avocados 1 lime Kosher salt to taste Directions
ChefSecret: Tip: wear gloves while seeding and chopping the serrano pepper, otherwise your hands, and possibly other “parts” will burn for hours! Quip of the Day: Q. Which Disney princess only comes out on Cinco de Mayo? A. Taco Belle. ------------------------------------------- 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. #Appetizer #Entree #Ceviche #CincoDeMayo #ShrimpCevhiche #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2025 |
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Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877
Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877