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

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

To make the paprika aioli

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

To prepare the meat and potatoes

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

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

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

                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Burger Bowls capture everything you love about a classic cheeseburger in a fork-friendly form. Crispy fries act as the base, soaking up juicy, seasoned beef with hints of mustard and ketchup.
 
The creamy, tangy sauce ties it all together, while fresh lettuce, tomatoes, and pickles add crunch and brightness. It is savory, slightly sweet, and satisfying with every bite.
 
Prep time: 20 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients 
1 (28 ounce) package frozen French fries
1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika
3 tablespoons yellow mustard, divided
3 tablespoons ketchup, divided
1 teaspoon kosher salt, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 tablespoon olive oil
1 pound 80/20 ground beef
1/2 teaspoon ground black pepper
4 cups chopped iceberg lettuce
1 1/2 cups cherry tomatoes, halved
1/2 cup diced dill pickles
1 cup shredded Cheddar cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare the frozen fries according to package directions until golden brown and crisp; about 20 minutes.
3. While the fries are cooking, whisk together the mayonnaise, relish, vinegar, paprika, 2 tablespoons mustard, 2 tablespoons ketchup, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder in a bowl; set aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Add ground beef in large pieces; sprinkle with black pepper and remaining 1/2 teaspoon each salt, garlic powder, and onion powder.
6. Cook the beef, undisturbed, until deeply browned on the bottom; about 3 minutes.
7. Turn and cook the beef, breaking into large crumbles and stirring occasionally, until browned and cooked through; 2 to 3 more minutes.
8. Stir in remaining 1 tablespoon each mustard and ketchup; cook, stirring gently, until coated and slightly caramelized; about 1 minute.
9. Remove from heat.
10. Divide hot fries evenly among 4 shallow bowls, arranging as a base.
11. Spoon hot beef mixture into one section of each bowl.
12. Arrange lettuce, tomatoes, and pickles in separate sections around beef.
13. Sprinkle evenly with Cheddar cheese and drizzle evenly with reserved sauce, to taste.
14. Serve immediately with more sauce on the side.

-------------------------------------------
ChefSecret: If you have an air fryer available, use it to crisp the fries.
-------------------------------------------
Quip of the Day: I was enjoying the most delicious burger bowl at the food court.
A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger."
Mid-bite, I looked at his salad and responded, "Maybe he died because you keep eating all its dang food!"
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
 
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Lunch #Dinner #BurgerBowl #Burger #Hamburger #Ketchup #Mustard #FrenchFries #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My tender Slow Cooker Steak & Mushrooms simmers in a rich maple-Dijon-Worcestershire-balsamic sauce and delivers chef quality flavor with the effortlessness of a slow-cooker. It’s best if this dish is served over steamed white rice.
 
My steak bites are the ultimate comfort food, combining tender sirloin steak and savory mushrooms in a rich, flavorful broth. With minimal prep, this dish simmers to perfection, offering a warm, hearty meal perfect for any occasion. The addition of onions and balsamic vinegar brings deep, savory notes, making it a family favorite. Simply set it in your slow cooker and let the flavors develop for about 3 hours hours. Top with a sprinkle of fresh parsley for the perfect finishing touch.
 
Prep time:  15 minutes
Cook time:  3 hours 5 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon unsalted butter
1-1/2 pounds sirloin steak, cut into 1 to 2-inch cubes
1 medium onion, sliced into thick wedges
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup, or more to taste
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low sodium beef broth
8 ounces cremini mushrooms, cut in half
1 tablespoon cornstarch
2 tablespoons chopped flat parsley for garnish
 
Directions
1.     Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2.     Melt the butter in a skillet over medium-high heat.
3.     Quickly sear the cut steak cubes for 1 to 2 minutes per side.
4.     Place the onion wedges on the bottom of a slow cooker.
5.     Add the seared steak bites on top.
6.     In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt and black pepper.
7.     Pour the sauce mixture over the steak and onions.
8.     Pour in beef broth. 
9.     Cook on Low level heat for 3 hours total.
10.    At 1-1/2 hours; add the mushrooms.
11.     15 minutes before the 3-hour mark, remove 2 tablespoons of the cooking liquid and place it in a small bowl.
12.    Whisk the cornstarch into broth; pour back into crockpot. Stir well. Continue to cook until thickened, about 15 minutes.
13.    Taste and adjust seasoning with salt and pepper.
14.    Serve over rice or noodles or with mashed potatoes. Garnish with fresh parsley.
-------------------------------------------
ChefSecret: Feel free to adjust the seasoning to your taste after the recipe has completely cooked. I usually add a splash or two more balsamic vinegar.
-------------------------------------------
Quip of the Day: Are you a steak? Because you’ve got me at a medium rare loss for words. 
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Steak&Mushrooms #SlowCookerRecipes #SlowCookerSteak&Mushrooms #Sirloin #Rice #MashedPotatoes #Noodles #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse
                                                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I love Thai food when in Thailand. Unfortunately, going out for Thai food can be a big disappointment. I haven’t been able to find many, maybe any Thai restaurants in Henderson or Las Vegas that provide the Thai tastes that suit me, so I wanted to create a Thai beef dinner that could deliver on those exotic flavors and textures that makes Thai food so desirable. The beef should always be tender and full of flavor. If beef is too expensive you can substitute pork or chicken.
 
The measures of ingredients are just a guideline if making this recipe for the first time.  If you like more garlic, add more garlic. If you want it spicier, add some siracha, chili garlic sauce or Thai chilies (bird’s eye chilies), if you can find them.  
 
If you love the taste of curry, double up on the red curry paste. You are in control here and it’s up to your good taste. This curry dish is very different from Indian-style curry and now you have made it your very own.
 
Prep time: 40 minutes
Cook time:  40 minutes
Release time:  10 minutes
Yield: 6 to 8 servings
 
Ingredients
1 boneless beef chuck roast (3 pounds), cut in half
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut oil
1 cup sliced sweet red pepper
1/2 cup sliced yellow, sweet onions
1 tablespoon jalapeño pepper, cut in circles
1 tablespoon chili-garlic paste (more if you like it hotter)
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter (chunky is okay if that’s all you have)
1/4 cup red curry paste (more if you like it spicier)
2 tablespoons soy sauce (or Thai fish sauce)
3 tablespoons honey
1 tablespoon minced fresh gingerroot
2 tablespoons mince garlic
1/2 pound fresh sugar snap peas, trimmed
2 tablespoons freshly-squeezed lime juice
1/4 cup minced fresh cilantro
4 cups hot, cooked Jasmine or white rice
 
Optional toppings:  Thinly sliced green onions circles, Thai chili circles, toasted coconut, chopped unsalted peanuts, sriracha hot sauce and lime wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef with salt and pepper.
3. Select SAUTÉ setting on a 6-qt. electric pressure cooker on high heat.
4. Add the oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with the other half of the meat.
5. Return the beef to pressure cooker; add red pepper, onions and jalapeños.
6. In a medium bowl, add the chili-garlic paste and whisk in coconut milk with the beef stock, peanut butter, red curry paste, soy sauce, honey, gingerroot and garlic. Mix well and pour over meat.
7. Lock the lid; close the vent.
8. Select manual setting and set the PRESSURE to HIGH for 35 MINUTES.
9. When the cooking cycle is complete, QUICK-RELEASE PRESSURE.
10. When the pressure is down, carefully open the lid.
11. Add sugar snap peas, lime juice and cilantro.
12. Reset the instant pot to FULL PRESSURE and for 5 MINUTES.
13. NATURALLY RELEASE PRESSURE after 10 MINUTES, then QUICK-RELEASE any remaining pressure.
14. Remove beef; cool slightly so you can handle it.
15. Skim fat from the cooking juices.
16. Shred the beef with two forks; return the shredded beef to the cooking juices.
17. Spoon beef and sauce over rice and add the toppings of your choice.

ChefSecret:  I love Thai food because it reaches many of my taste senses, tart, hot and creamy—nothing else comes close. If you choose to add bird’s eye chilies, be very careful… they run 50,000-100,000 units on the Scoville scale. If you prefer your meat chunky, simply cube the beef before cooking in Step #3, cook the meat in batches, then proceed with the recipe from there. 

Quip of the Day: “Food makes travel exceptional because you get to taste what it's actually supposed to taste like. To eat real Pad Thai or finally have a proper curry is something pretty amazing."
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No  matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Entree #InstantPot #Beef #BeefCurry #RedCurry #Coconut #Rice #ThaiCurry #Thailand #ILoveThaiFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? St. Paddy day is just around the corner (March 17th) and if you’ve been searching for a healthy and hearty beef stew recipe that delivers on comfort, look no further.
 
My one-pot Guinness Irish Beef Stew is packed with veggies and rich meaty flavor. I make my Irish beef stew recipe with Guinness—a dark, malty Irish stout—to keep it authentically Irish. Serve with a side of Irish soda bread to sop up the leftover juices, or with a side of
St. Paddy’s Day Irish Baked Mashed Potatoes… recipe on Wednesday. Yes, I know that’s double the potatoes, but is that a bad thing?
 
Prep time:  35 minutes
Additional time:  1 hour 25 minutes
Yield:  6 servings

Ingredients 
2-1/4 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons canola oil, divided
1 cup chopped yellow onion
3 medium carrots, diagonally sliced into 1-inch pieces
3 stalks celery, diagonally cut into 1-inch pieces
1 tablespoon tomato paste (I use the tube stuff)
1 12-ounce bottle Guinness stout
2 teaspoons chopped fresh thyme
4 cups low-sodium beef broth
1-1/2 pounds halved baby Yukon Gold potatoes
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Sprinkle the beef all over with salt and pepper and rub it in.
3. Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
4. Add half of the beef; cook, turning each piece to brown on 2 or 3 sides, about 3 minutes per side.
5. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
6. Add the onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes.
7. Add the tomato paste; cook, stirring constantly, for 1 minute.
8. Add the Guinness and thyme; cook, scraping the bottom of the pot to release any browned bits of flavor, until the liquid is slightly reduced, about 2 minutes.
9. Add the broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat.
10. Reduce the heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes.
11. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
12. Whisk the cornstarch and cold water together in a small bowl.
13. Increase the heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes.
14. Remove from the heat and stir in the parsley.
15. If desired, garnish with additional parsley.
16. You can freeze any leftovers, if any, for up to six months.

ChefSecret:  Chuck roast is not considered one of the leaner cuts of beef, but it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, I suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Actually, it tastes better the second day.
-------------------------------------------
Quip of the Day:  Guinness Stout is proof that the Irish know how to pour happiness.
-------------------------------------------
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, 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.

#Entrees #GuinnessIrishBeefStew #Guinness #IrishBeef Stew #StPatricksDay #Dinner #Beef #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Wonderful meals don’t have to be time-consuming, complicated, and expensive. Even many of the slow cooker recipes have a Baroque ingredient list—double digits with lots of chopping, slicing, and dicing.
 
After spending hours in the test kitchen or in one of my clients’ restaurant kitchens, often when I get home, I just want to make it easy on Ed. I prefer that my home-cooked  meals be a little less work. If you’re like me, I’m always on the lookout for simple yet delicious recipes that won’t cost a fortune.
 
Slow Cooker Butter Beef makes it easy and all you have to do is layer 4 ingredients into your slow cooker. Here’s a beefy meal that has just a few ingredients, little preparation time and inexpensive beef stew meat. Your slow cooker does all the work.
 
My Slow-Cooker Butter Beef recipe only requires you to use a stick of butter, stew meat and package of Lipton dry onion soup mix. The beef cooks slowly in the butter rendering tender, flavorful beef that melts in your mouth. Try serving this dish over egg noodles, rice, mashed potatoes or riced cauliflower.
 
Set your slow cooker on low for 8 hours or high for 4 hours. That’s it! The only hard part is resisting the tempting aromas filling your kitchen over the next few hours. It really works.
 
Prep time:  5 minutes
Cook time:  4 to 8 hours (high heat / low heat)
Yield:  4 servings
 
Ingredients 
1 to 1-1/2 pounds of stew meat, cut into large chunks
1 stick of butter
1 package onion soup mix (I prefer Lipton)
1 cup of beef stock or red wine
green onions tops or chopped parsley (garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pat dry the meat with paper towel, and place it in the slow cooker.
3. Add butter cut into tablespoon pieces.
4. Sprinkle the onion soup over the meat.
5. Add the beef stock or wine.
6. Close the cover on the slow cooker.
7. Set the cook time and walk away.
8. Serve over noodles and garnish as desired.

-------------------------------------------
ChefSecret:  Last week I got a shipment of filet tips from Riverbend Ranch—my go-to premium beef supplier. I used that meat for my butter beef, and you would have thought you were eating food from a 5-star restaurant.  You can make it your own by adding additional ingredients to the mix—try carrots, celery, small, canned potatoes and any spice that makes you happy.
  -------------------------------------------
Quip of the Day:  Q. Why don’t cows ever have any money? A. Because the farmers milk them dry!
-------------------------------------------
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, 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.

#Entrees #SlowCookerRecipes #ButterBeefRecipe #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? As we move through winter and some pack the away grill for the cold months, I start looking for long-cook hearty meals. That means get out the Instant Pot, Crock Pot and even the Dutch Oven pot.
 
One of the first recipes I’ll go for are Italian dishes, and Osso Buco will be on the top of my list which can be cooked with any of the appliances listed above.
 
"Osso Buco" means "hole of bone" because the marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (I used the skinny end of a teaspoon). That was one of the trick questions on the tour of Hearst Castle--What is this funny spoon used for?
 
Osso Buco is an Italian entree of braised veal shanks and veggies. When I see it on an Italian restaurant’s menu I always feel compelled to order it, but it is rarely as good as I can make here at home.
 
The bones of this recipe were given to me by a friend of mine who owns an Italian restaurant in San Francisco. It is a secret recipe that his grandfather brought over from Rome. The big secret is this recipe calls for pancetta (Italian uncured bacon), instead of olive oil, for the browning of the veal and cooking the vegetables. The pancetta adds a different flavor note, so use it if you can.
 
The second big secret (I am sharing all of my secrets) is the gremolata (parsley, lemon zest, and garlic) which adds a pungent garnish for Osso Buco. Don’t take a short cut and skip it. Gremolata is a fantastic Italian garnish.
 
Veal shanks are the traditional meat for Osso Buco, and probably what you're used to seeing on restaurant menus. But sometimes they are hard to find. Lots of people think of an image of cooking a baby calf. The shank ingredient can be from several animals and can benefit from this same preparation—lamb, goat, pork, beef and even some game shanks will work.
 
I believe that braised dishes are usually better the next day which makes it a convenient dish to make ahead and heat it up the next day. When it's done cooking, allow it to cool completely before refrigerating in an airtight container.
 
Before reheating, remove any solidified fat and let the meat temper a bit (sit at room temperature for about 15) so you’re not reheating directly from the refrigerator. To reheat, add the shanks back into the Dutch oven, add a little stock, cover, and gently reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.
 
When you’ve got this wonderful hearty dish with lots of sauce, you’re not going to want to waste a drop of it. Serve this this over cheesy polenta, garlic mashed potatoes or a nice risotto. Finally, don’t forget the warm, fresh, crusty Italian bread with an EVOO laced with sliced roasted garlic for dipping.
 
Prep time:  20 minutes
Cook time:  1 – 1-1/2 hours
Reheat time: 30-45 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the Osso Buco
4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)
Flour for dredging the meat before browning
2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
Salt and pepper, to taste
1 medium onion (1/4 inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4 inch dice)
2 tablespoons chopped garlic (about 4 cloves)
3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
1 cup red wine
1 to 2 cups chicken stock
 
 
For the Gremolata
2 tablespoons Italian parsley
1 tablespoon finely grated lemon zest
2 tablespoons crushed and minced cloves garlic
 
Directions

1. Preheat an oven to 325° F.
2. Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.
3. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel to drain; set aside.
4. Drain off all but two tablespoons of the fat from the pan.
5. Place the flour in a shallow bowl.
6. Season the veal shanks well with salt and pepper. Dredge the veal shanks with flour, shake off any excess.
7. Add the shanks to the hot pancetta fat in the pan.
8. Increase the heat to medium high and cook the shanks on each side until well browned, about 5 minutes per side.
9. Remove the shanks to a plate, set aside.
10. Add the onions, carrots and celery to the Dutch oven.
11. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and add the garlic and thyme.
12. Continue cooking until the vegetables just begin to brown (about 10 minutes).
13. Add the shanks and the pancetta back to the pan.
14. Pour in the wine and then add enough stock to come up a little more than halfway up the sides of the shanks.
15. Bring to a simmer.
16. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1-1/2 hours.

To make the gremolata:

1. Combine the gremolata ingredients, place in a separate small serving dish.
2. Sprinkle on top of mashed potatoes, risotto or polenta.

-------------------------------------------
ChefSecret:  Pancetta is one of the secrets to making a classic Italian Osso Buco. Do not substitute ordinary bacon for the Pancetta. Pancetta isn't smoked. Ordinary bacon's smoky flavor will overpower the delicate flavor of this veal dish.
-------------------------------------------
Quip of the Day:  Q. What do you call a hooker that asks for payment in Italian food?
A. A pasta-tute.
-------------------------------------------
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, 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, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #OssoBucco #Pancetta #VealShanks #Veal #Gremolata #ItalianDinner #RedMeat #Protein #HealthyNew Year #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
             
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? How are you doing on your New Year’s resolutions to eat more responsibly? I’ve been trying to be good, but it isn’t easy. It’s hard to stick to a diet, find easy recipes and stick to a budget, too.
 
With this recipe—Easy Oven Beef Tenderloin—I’ve hit at least two out of three.
 
This Easy Oven Beef Tenderloin proves that this beautiful centerpiece dish is within reach of any cook. All you need is a very hot oven. We served it with cowboy compound butter—the recipe is linked below.
 
Prep time:  5 minutes
Cook time:  25 minutes
Rest time:  50 minutes
Yield:  4-6 servings
 
Ingredients 
1-2 pounds trimmed beef tenderloin
1-1/2 tablespoons unsalted butter, melted
1 teaspoon low sodium soy sauce
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the tenderloin from the refrigerator and keep it at room temperature for about 30 to 45 minutes before cooking.
3. Preheat an oven to 500° F.
4. Stir the butter and soy sauce together; rub mixture over the entire tenderloin. Sprinkle evenly with salt and pepper on all sides.
5. Place the tenderloin on a foil-lined baking sheet.
6. Fold the thin tail end underneath so that the tenderloin is at an even thickness.
7. Roast in the preheated oven for 25 to 30 minutes or until desired degree of doneness (25 minutes will yield rare to medium rare). Let stand for 20 to 30 minutes before slicing and serving.
8. Serve with steamed green vegetables.

-------------------------------------------
ChefSecret:  This beef tenderloin is absolutely delicious served with Cowboy Compound Butter.
-------------------------------------------
                                                               Cowboy Compound Butter
Compound butter recipes are simple to make, fun to customize, and perfect for flavoring any dish. This cowboy butter might just be the best version we've tasted and perfect for beef. It's vibrant in many ways, from the orangey hue to the lemon zest notes, to the kick of heat. Cowboy butter is the dip you never knew you needed for chow time.
 
Yield:  8 servings
 
Ingredients 
1/2 cup softened unsalted butter
4 tablespoons finely chopped garlic
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon smoked paprika
1 teaspoon fine grind kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Stir butter, garlic, parsley, chives, mustard, lemon zest, lemon juice, smoked paprika, salt, black pepper, thyme, chili powder, and crushed red pepper in a medium bowl until well combined.
3. Scoop up the butter mixture and transfer to a large sheet of plastic wrap or parchment paper, and roll into a log, shaping as needed.
4. Holding both ends of plastic wrap, twist the log until taut and uniform in shape. Refrigerate for 2 hours for flavors to meld and for mixture to firm up.
5. To serve, remove from refrigerator and cut into slices. Top steak, seafood, vegetables, or spread onto bread. Alternatively, melt and use it as a dipping sauce.

-------------------------------------------
ChefSecret:  Make the entrée less expensive by making it with two pounds of rolled ground beef.
-------------------------------------------
Quip of the Day:  This steak is so tender, it’s practically a love story.
-------------------------------------------
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, 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, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Tenderloin #EasyBeefOvenTenderloin #CowboyCompoundButter #RedMeat #Protein #HealthyNew Year #MAHA2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026  

ow you doin’? Every New Years Eve Joan and I celebrate with several of our friends with a prime rib dinner cooked low and slow in my home electric oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.
 
I worked for the Lawry’s company for 5 years and learned the secrets of making great prime rib dinners. We never used one of the ovens that pumps a lot of moisture into the meat. That steams the roast instead of roasting it.
 
Using a low-and-slow cooking method minimizes the gray overcooked band, achieving a uniform medium-rare texture from center to edge. Reverse-searing at a high temperature right before serving creates a crisp, deeply browned crust without overcooking the interior. Resting for half an hour allows the juices to redistribute throughout the roast, ensuring full-on juiciness in every slice.
 
I must be honest with you, a four-bone cut of well-marbled prime beef rib is not inexpensive. When I buy a quality piece of beef—and, honestly, does beef get any better than prime rib?—I have a great motivation to not mess it up, as do, I imagine, most of you. This $200 roast must be perfectly cooked so you can enjoy it to the last morsel.
 
Start with bone-in, well-marbled beef. Bones don't add flavor, but they do regulate temperature, increasing the amount of tender, medium-rare beef you'll get in your finished roast. And, of course, you get to gnaw on those bones when you're done. Then play like Henry the VIII and through bones over your shoulder… but I digress.
 
The more marbling, the richer and more tender your beef will be. Though most guides recommend a pound per person when you're shopping for prime rib, this is for very hungry eaters; in reality, you'll most likely get away with three-quarters of a pound per person, or about one rib for every three people.
 
I like to season it well and season it early with just Lawry’s Seasoned Salt. Taking that extra time is worth it. Prime rib has plenty of flavor on its own, so there's no real need to add much more than a good heavy sprinkling of seasoned salt. I ask my neighborhood butcher to carefully cut the bone from the roast and season the cut side and then truss it back together again. If properly planned, you should season your prime rib the day before (and up to four days ahead of) roasting, letting it sit on a rack in your fridge uncovered. This will allow time for the salt to penetrate and season more deeply while also drying the surface, which will lead to better browning during roasting.
 
I strongly believe that well-marbled prime rib is at its best when it's cooked to a minimum of medium rare, and preferably medium. Rare is great for lean cuts like tenderloin, which tend to get dry at higher temperatures, but for fatty, well-marbled cuts, you want to cook them at least to the point where the fat will start to soften and render, delivering flavor and juiciness to your mouth.
 
For the ultimate experience in prime rib, you'll want to use dry-aged beef—26 day dry aged beef. The aging process not only improves tenderness through the action of enzymes within the meat, but it also adds flavor through controlled bacterial action and the oxidation of fat. Well-aged prime rib will have a dense and meaty texture that's still incredibly tender, with a nutty, sweet aroma.
 
Whether you buy Prime or Select, fresh or dry-aged, corn-stuffed or grass-fed, if you don't cook it right, prime rib isn't going to be good. Here is my definition of perfection:

• The Perfect Prime Rib must have a deep brown, crisp, crackly, salty crust on its exterior.
• In the Perfect Prime Rib, the gradient at the interface between the brown crust and the perfectly medium-rare interior must be absolutely minimized (as in, you don't want a layer of gray, overcooked meat around the edges).
• The Perfect Prime Rib must retain as many juices as possible.
• The Perfect Prime Rib doesn’t require heavy or specialized equipment, including propane or oxy-acetylene torches, sous-vide machines, or C-vap ovens.
• When cooking beef to medium-rare, there are really only two temperatures that matter—200˚  low and slow cooking temperature, and 130°F for beef that’s medium rare—that’s hot but still pink, cooked but still moist and able to retain its juices. Any higher than that and muscle fibers start to rapidly shrink, forcing flavorful juices out of the meat, and into the bottom of the roasting pan.
• To achieve that beautifully browned and crispy exterior, remove the roast from the oven and let it set for 20 or 30 minutes. Raise the temperature of the oven to 500°F - 550°F. After the roast rests, place it back in the very hot oven for eight to ten minutes to brown it and develop a crisp brown exterior.

 
What you achieved will be nothing less than Prime Rib Perfection.
 
Prep time:  10 minutes
Roast time:  4 hours to 6 hours depending on weight of the prime rib
Rest time:  30 minutes
Sear time:  8 to 10 minutes
Yield:  Depending on the size of the prime rib
 
Ingredients 
1 standing rib roast (prime rib), 3 to 12-pounds
Lawry’s Seasoned Salt (or Kosher salt and freshly ground black pepper)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to lowest possible temperature setting, 225˚F.
3. Season the prime rib generously with Seasoned Salt.
4. Place the roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet.
5. Place it in the oven and cook until center of the roast registers 120˚-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
6. Remove from the oven, tent the roast with foil for 30 minutes or up to one hour.
7. Increase the temperature of the oven to 500° to 550°F.
8. When ready to serve, remove the foil tent and pop the prime rib back in the oven to sear for 8 to 10 minutes.
9. Remove from the oven, slice and serve and celebrate New Years Eve in fashion.

-------------------------------------------
ChefSecret:  The secret to perfect prime rib is to roast it first at a low temperature and then sear it in a very hot oven.
  -------------------------------------------
Quip of the Day:  I’ve started investing in stocks; beef, chicken and vegetable.
One day I hope to be a bouillonaire.
-------------------------------------------
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, be positive, stay well, be kind and have a Happy New Year!

#Entrees #RoastPrimeRib #PrimeRib #LawrysSeasonedSalt #NYEveDinner #HappyNewYear #HeresTo2026 #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The first day of Chanukah is December 15. Now I always get this confused. Does this mean the night of Chanukah is the night before on December 14th? I leave it to you to figure it out. Whenever it starts, my holiday-worthy whole beef brisket, braised in an oniony broth with sweet herbs and spices, is the perfect addition to the menu.
 
This brisket recipe is tender and beefy, served with a sweet and savory braising liquid. The recipe is simple but requires a time commitment so that there is enough time to cook it properly. The secret to tenderizing this notoriously tough cut of meat is cooking it for a long time—six-and-a-half hours at a low temperature. It may take all day, but it's worth it for the juicy, flavorful brisket that makes a perfect centerpiece for a Chanukah table.
 
Brisket is one of the tougher cuts of beef; cooking it low and slow helps break down the connective tissue. In my brisket recipe, I like to roast the whole cut, fatty cap and all, which keeps everything moist as it cooks. The meat is quickly browned on the stove, then cooked in the oven at just 300° F in a braising liquid of beef stock, vinegar, tomato puree and aromatics. Braising in the rich liquid for six-and-a-half hours keeps the brisket moist and tender. Tent the brisket with foil before cooking to protect it from the direct heat which can dry out the meat.
 
Allow the brisket to rest before slicing and serving; this will help the juices redistribute so they stay inside the meat instead of being released when you cut into the meat. Serving the brisket with its pan juices adds even more moistness and flavor.
 
For best results the brisket should be dry-rubbed with the spice blend just about an hour before cooking. That will allow enough time to flavor the meat and let your refrigerated brisket come to room temperature, but not so long that the salt will start to draw out the moisture from the brisket and make the meat drier.
 
Prep time:  1 hour 10 minutes
Passive cooking time: 6 hours 30 minutes
Yield:  10 to 12 servings
 
Ingredients 
For the brisket rub
2 tablespoons dried thyme
2 tablespoons sweet paprika
2 tablespoons dried sage
1 tablespoon freshly ground black pepper
1 tablespoon fine kosher salt, plus more for seasoning
1 (10-pound) whole beef brisket
 
For the brisket prep
1/4 cup grapeseed oil
8 medium onions (3 pounds), sliced
1/2 teaspoon salt
2 cups beef stock or low-sodium broth
1 cup aged red wine vinegar
1 cup tomato puree
10 garlic cloves, peeled
1 teaspoon black peppercorns
1 bay leaf
3 fennel bulbs, each cut through the core into 1 1/2-inch wedges
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a bowl, whisk the thyme with the paprika, sage, ground black pepper and salt. Rub the spice mixture all over the brisket and let stand at room temperature for about 1 hour.
3. Preheat an oven to 300° F.
4. In a large flameproof roasting pan set over two stove burners, heat the oil.
5. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large sheet pan.
6. Add the onions and salt to the roasting pan on the stove.
7. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes.
8. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf; bring to a simmer.
9. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
10. Tent the brisket with foil and transfer the roasting pan to the oven; cook for about 6 hours and 30 minutes, until very tender.
11. Transfer the brisket to a cutting board, tent with foil, and let it rest for 20 minutes.
12. Skim the fat off the braising liquid and discard the bay leaf.
    
13. Slice the meat and transfer it to a platter. Slicing this unwieldy cut of meat requires a long, sharp, well-balanced knife. Be sure to slice against the grain for the most tender meat.
14. Serve with the pan juices and vegetables.

                               Look for more Chanukah Holiday Recipes to follow in the next few blogs.
-------------------------------------------
ChefSecret: Though this recipe only requires about an hour or so of active work time, cooking brisket is an all-day affair. Make sure you leave enough time for a six-and-a-half hour braise, plus time to rest the brisket and prepare the broth and vegetables.
-------------------------------------------
Make it ahead
To prepare the brisket ahead of time, finish cooking the brisket and vegetables and slice the brisket as directed above. Carefully place the brisket in a container and refrigerate in the braising liquid overnight. When ready to serve, reheat it gently before serving.
-------------------------------------------
Quip of the Day:  A Jew, a Muslim, a Hindu, and an Atheist are asked to help decorate a Christmas Tree.
The Jew says, “My faith believes that Christ was just a really smart guy, but we don’t celebrate Christmas. I’ll put 7 candles on the tree to represent the Menorah” and he agrees to help.
The Muslim says, “My faith believes Christ was a holy guy, just not THE holy guy, so we don’t celebrate Christmas. I’ll point ornaments to the east; I can use it to tell me which direction to pray in” and he agrees to help
The Hindu says, “Christ is basically an incarnation of Krishna, and we are always happy to have a religious festival as long as there are food and sweets”, and he agrees to help.
The Atheist says, “I don’t believe in your Christ or your god and I think you guys are all a bunch of jerks for believing in some random magic man in the sky created the world, but I’ll help because otherwise Santa’s going to leave me crappy presents again.”
-------------------------------------------
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.

#Entrees #Brisket #HanukkahRecipes #BeefBrisket #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025