How you doin’? I like thick and hearty soups. Even during the warm weather months, I’m game for soup and salad. When the weather turns cold, I usually opt for soup and sandwich. Our local supermarket carries a good variety of packaged fresh soups that I can quickly heat in the test kitchen and have a great tasting lunch. Or I whip up one of my favorite soups in the Instant Pot.
 
I used to add croutons but then discovered the best part of soup was dunking a buttery Grilled Cheese Dipper. This takes the place of dunking a traditional grilled cheese sandwich in a bowl of tomato soup.
 
Tomato soup is a soup made with tomatoes as the primary ingredient, or at least they should be. It can be served hot or cold and may be made in a variety of ways. It might be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and even meatballs.
 
The first published recipe for tomato soup appeared in 1832 in N. K. M. Lee's The Cook's Own Book. Eliza Leslie's recipe in her 1857 book, New Cookery Book, also contributed to the popularity of tomato soup.
 
However, the modern version of tomato soup was popularized by the Campbell Soup Company, which introduced its condensed tomato soup in 1897. This innovation made tomato soup much more accessible and affordable for many households.
 
Before the 1800s, tomatoes were often viewed as poisonous in Europe and America. It wasn't until food shortages during the Civil War that canned tomatoes became widely accepted, paving the way for tomato soup's rise in popularity.
 
Tomato soup has since become a staple in American cuisine, often paired with grilled cheese sandwiches, a combination that gained popularity during World War II.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yields:  4 servings
 
Ingredients 
For the soup
1 tablespoon unsalted butter
1 cup diced yellow onion
1 tablespoon minced garlic
1 oz. (28-oz) can crushed tomatoes
3 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
Thinly sliced fresh basil, for garnish
 
For the grilled chipper
2 tablespoons unsalted butter, divided
8 slices white bread, crusts removed
8 slices cheddar cheese
 
Directions
To make the soup

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pot over medium heat, melt 1 tablespoon butter.
3. Add the onion and cook until it begins to soften, 2 to 3 minutes.
4. Stir in the garlic and cook until fragrant, 1 minute more.
5. Add the crushed tomatoes and broth and season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer 15 minutes.
7. Stir in the heavy cream and top with basil.

To make the cheesy dippers

1. Using a rolling pin, roll bread into flat, 1/4-inch-thick squares.
2. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
3. In a large nonstick skillet over medium heat, melt 1 tablespoon butter.
4. Working in batches, add dippers to the skillet, seam-side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
5. Wipe the skillet clean with a paper towel and add 1 tablespoon more butter starting before next batch of dippers.

To serve the soup and dippers

1. Ladle the soup into warm bowls and serve with grilled cheese dippers on the side.

-------------------------------------------
ChefSecret:  If you like your tomato soup with a bit of a kick, add a 10-ounce can of Ro-Tel Original (Diced Tomatoes & Green Chilies) when adding the canned tomatoes.  And, of course, when tomatoes are in their peak season you can add chunks of fresh tomatoes as you desire.
-------------------------------------------
Quip of the Day:  I had no choice but to stop growing tomatoes. I was given an ul-tomato-m.
-------------------------------------------
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.

#Entrees #Soups #TomatoSoup-GrilledCheeseDippers #TomatoSoup #GrilledCheese #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Damn, it’s cold outside! Nearly two-thirds of Americans have been caught in the coldest weather in over 30 years. Time to make the soup!
 
Classic Chicken Noodle Soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables (feel free to add your favorites… there’s no wrong addition).
 
To get a homemade healthy stock flavor using store-bought broth, we simmer bone-in, skin-on chicken thighs in the broth before adding the rest of the soup ingredients. My Chicken Noodle Soup will warm the cockles of your heart.
 
By the way… the name of this crazy arctic blast/storm? Fern!
 
Cook time:  40 minutes
Additional time:  20 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped white onion
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in, skin on chicken thighs, whole
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
4. Add the thyme and bay leaf; cook, stirring, for 1 minute.
5. Add the broth and whole chicken thighs.
6. Cover, increase heat to high and bring to a simmer.
7. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165° F, about 20 to 22 minutes.
8. Skim any foam from the surface as the chicken cooks.
9. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
10. Meanwhile, add the celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes.
11. Stir in the shredded chicken, salt, pepper and cooked noodles and cook until heated through, about 3 minutes more.
12. Remove from the heat and stir in parsley.

-------------------------------------------
ChefSecret:  To get a homemade stock flavor using store-bought broth, we simmer
bone-in, skin on chicken thighs in the broth before adding the rest of the soup ingredients. To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in cooked noodles and reheat, then stir in parsley.
-------------------------------------------
Quip of the Day:  Chicken soup is healthy for you.  As long as you’re not the chicken!
-------------------------------------------
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 that 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, 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 #Soups #ClassicChickenNoodleSoup #ChickenNoodleSoup #HeartySoups #SoupIsComfortFood #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’? My favorite lunch at China Rose (my 16,000 square foot Chinese restaurant) was Wor Wonton Soup. I love all the flavors and textures. The difference between Wonton Soup and Wor Wonton Soup is the inclusion of added protein—roasted chicken, shrimp and barbecued pork. It is no doubt a meal in itself—lunch or dinner.
 
Now you may think with all these ingredients it must be difficult to make, but really it isn’t.  When it's mealtime, you just need to add some aromatics to a pot along with a carton of low sodium broth, and bring everything to a boil. Then add the frozen wontons to make a simple, flavorful soup.
 
I like to balance the soup with the addition of quick-cooking greens right before they are ladled out to serve. Then top each bowl off with green onions, sliced chiles, bean sprouts, cilantro or any other tender herb that will soften in the broth.
 
As the creative cook I know you are Wor Wonton Soup is a customizable meal starter or a complete dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. I put a bowl of fried wonton skins on the table, making it easy to add a little crunchy texture.
 
My Wor Wonton Soup is fast and easy, making me feel like an imperial Chinese chef. Don’t be that lazy meal provider staring at an empty refrigerator… remember that your freezer holds the key to a delicious, wholesome 15-minute meal.
 
Frozen wontons should  bite-sized, versatile, tasty, and cook in less than 5 minutes. Because the fillings are fully cooked, it’s impossible to screw them up.
 
This recipe can be easily multiplied. If you must, use the calculator on your phone or ask Siri or Alexa.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 serving
 
Ingredients 
1 (32-ounce) carton low-sodium chicken broth ( I prefer Swanson or private label or rich homemade stock)
2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish (separate tops and bottoms)
1 (1-inch) piece of ginger, sliced into 5 rounds
1 tablespoon minced garlic
Salt, to taste (I prefer to use 2 teaspoons soy sauce)
20 mini wontons (I prefer Bibigo Korean wontons—any flavor)
8 to 12 peeled and deveined large shrimp, whole or sliced
4 to 6 thin slices of roasted or BBQ’d pork tenderloin
optional ingredients (see ChefSecret)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the chicken broth or stock, green onion bottoms, ginger and garlic to a medium sauce pot and bring to a boil over high heat.
3. Cover with a lid, reduce to low, and simmer for 8 to 10 minutes.
4. Remove the lid and season with soy sauce or to taste.
5. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook for 5 minutes.
6. Add the shrimp, pork and/or chicken and more soy sauce, as needed, to taste.
7. Ladel into heated soup bowls.
8. Top at once with reserved green onions tops and any other desired garnishes and toppings.

ChefSecret:  This is a dinner dish to experiment and have fun with. There's no wrong way to make this quick Wor Wonton Soup. Broth base can be traditional chicken soup with simmered chopped carrots, celery and onion with a teaspoon of oyster sauce. The veggies should be simmered until they're tender. Noodles can also be added though it might a little much with the won tons.

For more of a Thai-influenced soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg.

I like the look and taste of greens in my Wor Wonton Soup like baby spinach leaves bok choy, broccolini or even shredded cabbage. Depending on what you are using, you'll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach leaves, can go in after the wontons have cooked.

Quip of the Day:  Q. What does 2,000 pounds of Chinese food weigh? A. Won ton.
-------------------------------------------
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 #Soup #WorWontonSoup #WonTons #Shrimp #Veggies #Pork #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #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  

How you doin’? Sesame Salmon is the perfect quick dinner… ready in under 20 minutes, packed with Asian-inspired flavors, and made with simple pantry ingredients you already have on hand. It’s the kind of meal that delivers big on taste without keeping you stuck in the kitchen and without the stinky aroma.
 
If you’re a fan of Honey Sesame Chicken, you’re going to fall in love with my Sesame Salmon . The sweet-savory taste of salmon, infused with sesame, transforms tender salmon into something irresistible.
 
And the best part? This sesame salmon is baked in foil for minimal cleanup—which means more time enjoying dinner and less time cleaning up.
 
Prep time:  10 minutes
Cook time:  10 to 12 minutes
Yield:  2 servings:
 
Ingredients 
2 (6 to 8-ounce) skinless salmon fillets
Salt and freshly ground black pepper, to taste
1/2 cup toasted sesame seeds (black, white, or a mix)
1 tablespoon olive oil blend
Sliced green onions and a cut wedge of lime, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 375°F and line a sheet pan with foil.
3. Season the salmon fillets with salt and pepper.
4. Add the sesame seeds to a large plate and spread them out in a single layer. Working one at a time, add the salmon filets to the plate and press it into the sesame seeds.
5. Flip to coat all sides of the salmon with the seeds, using your hands to lightly press them in. Add more seeds to any empty spots so the fillet is fully coated.
6. Place the coated salmon on the foil-lined sheet pan and repeat coating with the remaining piece of salmon. Discard any leftover seeds.
7. Drizzle the coated salmon fillets with olive oil.
8. Bake until the salmon is firm and the thickest part of the fillet registers between 125 and 130°F on an instant-read thermometer, 10 to 12 minutes.
9. Remove from the oven, top with the green onions, if using, and serve immediately.

-------------------------------------------
ChefSecret:  My go-to sauce for this salmon is a quick homemade teriyaki sauce. Mix together equal parts soy sauce and maple syrup or honey, add some Sambal oelek for heat and simmer it until thickened. Watch those calories by just using a drizzle of olive oil. Serve this salmon atop a green salad, over or with rice, or even in lettuce as a lettuce wrap. Also, be sure to dispose of any sesame seeds left on the plate; do not return them to the storage container.
-------------------------------------------
Quip of the Day:  Q. Why did the chef break up with the sesame salmon?
A. Because they kept leaving too much "fishy business" in the kitchen!
-------------------------------------------
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, 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 #SesameSalmon #Salmon #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My drunken shrimp are large, crispy, and spicy cooked in a beer-based sauce. It’s a perfect Asian entrée that is simple to make at home… even with oven frying.
 
This was one of the most popular shrimp entrees at China Rose… my Chinese dinner house concept. Use the largest shrimp you can find and allow about an hour to make sure everything is cooked properly. 
 
Crispy beer battered shrimp are made by coating large, peeled shrimp in a light batter made from flour, cornstarch, and beer, then "frying" them until golden brown. This method creates a crunchy exterior while keeping the shrimp tender and juicy inside.
 
Prep time:  40 minutes
Cook time:  10 minutes
Yield:  Servings: 6
 
Ingredients 
For the crispy shrimp
Nonstick oil spray (I prefer PAM original)
2 large eggs
4 tablespoons all-purpose flour
4 tablespoons cornstarch
2 tablespoons beer
2 teaspoons garlic powder
1/4 teaspoon kosher salt
4 tablespoons water
2 pounds large peeled and deveined shrimp, tail left intact
2 cups Panko breadcrumbs
 
Directions
To make the crispy shrimp

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 410° F .
3. Lightly spray a sheet pan with nonstick cooking oil spray; set aside.
4. Whisk the egg in a small shallow bowl.
5. Add the flour, cornstarch, beer, garlic powder, salt and water.
6. Whisk slowly until all the ingredients come together; then beat until the batter is smooth.
7. Pat each shrimp until they are completely dry.
8. Holding the shrimp by the tail, dip one shrimp at a time into the batter to evenly coat; gently shake off any excess; then evenly coat them in the breadcrumbs.
9. Place them onto the prepared sheet pan in a single layer.
10. Bake the shrimp for 10 minutes on one side; flip them and bake for a further 8-10 minutes, or until cooked through (depending on the heat in your oven).
11. Set the oven-cooked shrimp aside and prepare the sauce.

-------------------------------------------
ChefSecret: The trick to making my crispy shrimp taste like they were deep fried is a spray of oil (PAM) before going in the oven. Trust me and try it!
-------------------------------------------
Ingredients 
For the stir-fry sauce
2 tablespoons peanut oil
1/2 cup chopped onion
6 tablespoons chopped garlic
1 teaspoon low sodium soy sauce
2 tablespoons minced fresh ginger root
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
3/4 cup beer
1/4 cup ketchup
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 chopped green onions
 
Directions

1. Heat the peanut oil in a large skillet or wok over high heat.
2. Add the onion, garlic, soy sauce and ginger—cook and stir until just fragrant, about 15 seconds.
3. Add the salt, black pepper and red pepper flakes—cook and stir for about 2  minutes.
4. Stir in the beer, ketchup and sugar—bring the sauce to a boil.
5. Dissolve the cornstarch in water and stir the mixture into boiling sauce.
6. Cook until the sauce returns to a boil and thickens.
7. Add the crispy shrimp and cook for about 2 minutes more.
8.  Stir in sesame oil; remove from heat.
9. Sprinkle with green onions and serve.

-------------------------------------------
Quip of the Day:  Q. Where do shrimp go when they need money?  A. The prawn shop!
-------------------------------------------
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 #CrispyBeerBatteredShrimp #DrunkenShrimp #Beer #Shrimp #PankoBreadcrumbs #NYEveDinner #HappyNewYear #HeresTo2026 #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

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’? To me there are the three basic food groups—butter, garlic and chocolate. My Holiday Garlic Potatoes involves two of these silos—butter and garlic.
 
I start with minced garlic in a squeeze bottle made by Spice World. It has all the garlic flavor but with a sweeter note. I just can’t stop adding garlic to almost every dish that comes out of my kitchen. Whether it’s steak bites, chicken bites, garlic knots, or my new favorite—Holiday Garlic Potatoes. The flavor of toasty butter and sweet garlic is a big hit with everyone in my family for the holidays (or weekends or weekdays).
 
The texture of Holiday Garlic Potatoes is truly unique among all the ordinary potato recipes over the years. The outsides of these potatoes are seared until crispy brown, and their interiors are silky, creamy, and tender. After searing, bake the potatoes in the oven, absorbing tons of flavor from broth, butter and lots of garlic. I prefer to brown the butter because it adds lots of dark, caramelized color and flavor to the potatoes—it’s wonderful!
 
To prevent the garlic from scorching or burning, wait to add the garlic until the potatoes are fully seared. Briefly removing the seared potatoes from the skillet gives you plenty of room to sauté all of the garlic, then add the salt, pepper, and broth to create an aromatic braising liquid. Add the potatoes back to the pan to get basted with the broth, then bake in the oven until they’re cooked all the way through.
 
Prep time:  10 minutes
Cook time:  50 minutes
Yield:  4 servings (this recipe can easily be doubled or even tripled)
 
Ingredients 
6 to 7 Yukon Gold potatoes
6 tablespoons unsalted butter, divided
8 tablespoons minced garlic (I prefer Spice World)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-sodium chicken or vegetable broth
fresh rosemary (optional)
2 tablespoons fresh chopped flat parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400ºF.

To prepare the potatoes

1. Fill a medium bowl halfway with cool water.
2. Peel the potatoes and slice them into approximately 2-inch-thick rounds, adding them to the bowl of water as you go to prevent them from oxidizing.

To sear the potatoes

1. Heat a 10-inch oven-safe skillet on the stovetop over medium heat for 1 minute.
2. Meanwhile, place the potatoes on a kitchen towel and pat them dry on all sides. Add 2 tablespoons of the butter to the preheated pan. After the butter has melted, add the potatoes in a single layer.
3. Sear the potatoes until well browned on the bottom, about 5 minutes. Using tongs or a pair of forks, flip the potatoes and sear on the other side until browned, about 5 minutes more.

To brown the garlic

1. Transfer the potatoes to a side dish.
2. Reduce the heat to medium-low.
3. Add the remaining 4 tablespoons of butter along with the garlic, salt and pepper. Sauté until the garlic is aromatic but not browned, about 1 minute.

To braise the potatoes and finish

1. Return the potatoes back to the skillet in a single layer.
2. Pour the broth over the potatoes. Use a spoon to baste the potatoes with the cooking liquid, making sure to spoon some bits of garlic on top of each slice of potato.
3. Transfer the pan to the oven.
4. Bake until the potatoes are tender in the middle and the broth has simmered off, leaving only butter in the skillet, 35 to 40 minutes.
5. Bast the potatoes again about halfway through the cooking time. Add some fresh rosemary if using. 
6. Test the potatoes for doneness with a paring knife: when it goes through a potato easily and with little resistance, they are ready.
7. Remove the pan from the oven and baste the potatoes with the garlic butter one last time.
8. Sprinkle with fresh parsley and serve.

-------------------------------------------
ChefSecret:  Yukon Gold is a waxy variety of potato. They do well with longer cook times than Russet potatoes.
-------------------------------------------
Quip of the Day:  In the late 1950, Russia decided to launch a satellite full of  potatoes into orbit. It was called spudnik.
-------------------------------------------
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.

#SideDish #BraisedGarlicPotatoes #YukonGold #SpiceWorldGarlic #RoastedGarlic Potatoes #ChristmasDinner #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