How you doin’? I first met Ralph Rubio at one of his restaurants in the San Diego area. It was love at first bite--Fish Taco and me. It was everything I crave… lots of great flavor thrills and wonderful, crunchy textures.
 
I wanted to make these at home, but I don’t like to fry fish at home.  I thought about it and it’s possible the air fryer was invented just so I could fry fish at home. It turns breaded fish fillets into something wondrous—perfectly crispy on the outside, tender and flaky on the inside. You could just go ahead and eat them as fish sticks, but you’d be missing out because they are so very good in these tacos!
 
Here we’ve combined them with a crunchy, mildly spicy slaw and a lime crema. Despite the awesomeness of the fish, the crema nearly steals the show. It’s creamy smooth, full of cilantro, bursting with lime flavor—and so deeply satisfying as a condiment that everyone will be asking for the recipe (and here it is).
 
My tacos have Friday night on the patio written all over them. Put out some chips and guacamole, a small pitcher of grit margaritas and, BOOM!, you have a happy hour like no other.
 
Prep time:  30 minutes
Cook time:  15 minutes
Yield:  Serves: 4 (2 tacos each person)
 
Ingredients 
For the slaw
2 cups finely shredded cabbage
1 cup rough chopped cilantro
1/4 cup julienne-cut red onion
1 thin sliced Anaheim chili
2 tablespoons red wine vinegar
1 tablespoon granulated sugar
Salt and pepper to taste
 
For the lime crema
3/4 cup sour cream
3 tablespoons mayo
Zest of one lime
Juice of one lime
2 tablespoons chopped cilantro
Salt to taste
 
For the fish tacos
2 cups all-purpose flour
2 teaspoons salt, plus more for seasoning breadcrumbs
1 teaspoon black pepper
1 tablespoon mild chili powder
1 tablespoon cumin
3 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1-1/2 pounds fresh cod fillets
 
Cooking oil spray
Corn tortillas
 
Directions
To make the slaw

1. In a medium bowl, combine all of the ingredients and set aside.

To make the lime crema

1. In another small bowl, mix together all of the ingredients and set aside.

To make the fish filets

1. In a medium bowl, whisk together the flour, 2 teaspoons of the salt, pepper, chili powder and cumin and transfer it to a plate.
2. In the same medium bowl, whisk together the eggs and milk.
3. In a separate medium bowl, combine the breadcrumbs and a pinch of salt.
4. Cut each of the fish fillets into 1 to 2-oz strips.
5. Dredge each piece of fish in the flour, then the egg mixture, then the breadcrumbs, making sure it is well coated with before moving to the next.
6. Next, spray cooking oil on each side of the fish strips and place them in the air fryer basket.
7. Cook for 15 minutes at 375⁰ F, turning halfway through and re-spraying the strips with oil.
8. While the fish cooks, warm the corn tortillas on a dry, hot cast-iron skillet and wrap them in a towel to keep them warm and pliant.
9. Remove the fish from the air fryer and allow it to cool for 3 minutes.
10. Build your tacos, layering fish, slaw and lime crema in the corn tortillas.
11. Serve immediately.

ChefSecret:  You can easily substitute the sour cream and mayonnaise with 1 cup of plain unsweetened yogurt for a tarter favor.

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

#Entrees #Lunch #Dinner #FishTacos #Rubios #Pollack #Halibut #Cod #MexicanCrema #OriginalFishTaco #Baja #Cerveza #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I have a client in South Carolina—Low Country—who makes boiled peanuts. “Boiled peanuts?” you ask. It’s a Southern thing with a variety of different boiled peanut flavors that are spicy and salty.
 
While it’s been mostly for Low Country palates, I saw them being sampled at Bar Expo in Las Vegas several weeks ago. The point is we see the migration of regional foods and flavors moving quickly across the United States. One could say this is a dish where worlds and cultures collide in this warm, fragrant chicken dish.
 
Admittedly, the ingredients for my Low Country Chicken may give you pause at first glance—chicken with tomatoes, peppers, and…raisins? And curry powder? But I promise it adds up to something comforting and delicious.
 
This recipe is an iconic Southern dish incorporating flavors from all over the place. Its exact origin is still a mystery (like many foods), but some food historians believe the recipe came from merchant ships’ cooks finding interesting uses of different ingredients and spices.
 
These oceanic chicken thighs are dredged in seasoned flour and sautéed in bacon fat, then braised until tender in a unique aromatic, vegetable-packed sauce. With pops of sweetness from plumped-up raisins, lots of warmth from fragrant curry powder, more crispy morsels of salty bacon and toasted nuts on top, you’ll be ready to say “ahoy!” to this chicken dinner.
 
Rice is an important part of South Carolina cuisine, especially Carolina Gold. Spoon the sauce and chicken over cooked white rice and sprinkle it with the cooked bacon and toasted nuts.
 
Prep time:  15 minutes
Cook time:  55 minutes
Yield:  4 servings
 
Ingredients 
4 thick-cut, raw bacon slices, chopped (about 1 cup)
3 tablespoons all-purpose flour
2-1/2 teaspoons kosher salt, divided
4-1/2 teaspoons curry powder, divided
4 bone-in, skin-on chicken thighs, patted dry (about 4-5 ounces each)
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
4 teaspoons pressed or finely chopped garlic
1 (28-ounce) can crushed tomatoes (do not drain)
1/2 cup raisins
4 cups cooked white rice, for serving
Toasted peanuts, pine nuts or sliced almonds, for garnish
 
Directions

1. In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until it’s browned and crispy, 10 to 12 minutes.
2. Remove the pot from the heat and transfer the bacon to a paper towel-lined plate with a slotted spoon; reserve the fat in the Dutch oven.
3. While the bacon is cooking, in a shallow bowl, whisk together the flour, 1-1/2 teaspoons of the salt and 1/2 teaspoon of the curry powder.
4. Dust the chicken thighs in the flour mixture until they’re evenly coated; discard the remaining flour mixture.
5. Return the reserved drippings to medium-high heat. Place the coated thighs, skin-side down, in the Dutch oven. Cook, undisturbed, until the chicken skin is crisp and browned, 8 to 10 minutes, adjusting the heat as needed to prevent over-browning.
6.  Transfer the partially cooked chicken to a plate.
7. Reduce the heat to medium and add the onions, bell pepper, garlic and the remaining 1 teaspoon salt to the now-empty pot.
8. Cook, stirring often and scraping up any browned bits on the bottom of the pot, until softened, about 8 minutes. That where the flavor’s at.
9. Add the remaining 4 teaspoons curry powder and cook, stirring constantly, until fragrant, about 1 minute.
10. Stir in the tomatoes (with juices) and the raisins.
11. Bring the tomato mixture to a simmer over medium heat  and cover.
12. Arrange the chicken, skin side up, in the sauce, adding any accumulated juices from the plate.
13. Reduce the heat to medium-low and cook, stirring the tomato mixture around the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F; about 25 to 30 minutes.
14. Serve the chicken over rice and garnish with a sprinkling of selected nuts and reserved chopped bacon.

ChefSecret: You can also sprinkle the dish with unsweetened flaked coconut and/or chopped fresh cilantro, which are other common toppings.

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

#Entree #Dinner #LowCountryChicken #ChickenThighs #Bacon #Tomatoes #Curry #LowCountryFoods #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? During  deep dark days of the pandemic, I made this dinner for two at least once a week. I lit a candle, and it was a Covid date night. Now that the pandemic is history, I still love this dinner. And it’s the perfect dinner to make for Mom this Mother’s Day. She’ll be so impressed!
 
It’s not a particularly "trendy" dish, but it’s trendy enough for Joan, me and any lucky guest who gets invited to the Engoron Kitchen. Why is it so special? I have a trick that turns the spuds into the crispiest roasted potatoes, perfect to serve with my Sunday traditional roasted chicken roasted dinner. I love this chicken and potato combination so much I don’t know how I missed publishing before now.
 
My potatoes are everything good under the sun: crisp, crunchy, golden brown, well-seasoned, and light and fluffy on the inside—pretty much perfection—or as close as I can come.
 
It’s not a big secret… if you can toss some cubed potatoes on a sheet pan and simply roast them until tender, you’ll be getting close. But the real secret of this recipe is the technique.
 
First, parboil the cubed potatoes in salted water to ensure they are fluffy inside. To develop a super crisp exterior, after the potatoes are drained, add them back to the pot and give them a vigorous shake—shake it like you mean it! This roughens the outsides and encourages the starches to clump together, developing tasty, crispy bits once roasted.
 
After they been boiled and shaken, allow the potatoes to dry on a baking rack for at least 15 minutes (or up to four hours in the fridge). You will get the best crispy results if you start with a dry surface—allowing them to cool and release any residual moisture ensures they will roast up nice and crunchy.
 
Are you still following me? Once the boiled potatoes have cooled and dried, it’s off to the oven. But not until the oil is heated to the perfect temperature.
 
Preheat the oven to 425°F. Then add a generous amount (1/2 cup) of oil to a sturdy rimmed sheet pan and heat it in the oven for seven to ten minutes before adding the potatoes. By preheating the oil, the potatoes start to crisp up the moment they hit the pan. Be careful not to splash hot oil on yourself.  Once the potatoes are tucked into the oven, drop the temperature down to 350° F until the potatoes become golden brown.
 
Yukon gold has the best creamy interior, but if you want the crunchiest exterior, use russets.
 
Ingredients
3 tablespoons kosher salt for the boiling water
3 pounds large Yukon Gold potatoes, peeled and 1-1/2 to 2-inch diced
1/2 cup vegetable oil (I prefer peanut oil)
Coarse sea salt or fleur de sel
Minced parsley
 
Directions

1. Preheat an oven to 425° F.
2. Bring a large pot of water with the kosher salt to boil.
3. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.
4. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for five to ten seconds to rough up the edges. 
5. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan.  Set aside to dry for at least 15 minutes.  (They can sit at room temperature for several hours or in the fridge for up to 4 hours.)
6. Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 7 to 10 minutes, until the oil is hot. 
7. Transfer the potatoes carefully into the oil (use a large metal spatula) and toss them lightly to coat each potato with the hot oil.
8. Lower the oven temperature to 350° F.
9. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
10. Transfer to a serving platter.
11. Sprinkle generously with the sea salt and parsley and serve hot.

 
Roasted Chicken
Prep time:  15
Roast time:  1 hour+
Yield:  4 servings
 
Ingredients
4-lb. chicken, room temperature
Kosher salt
Freshly-ground pepper
Peanut oil
 
The greatest thing about different cooking methods is that there are plenty of ways to accomplish the same task. Some cooks lean towards a “low and slow” method, but others, like me, prefer a higher temperature—425° F to be exact—to get the job done. The higher temperature is the perfect temperature for roasting chicken. I like it for its simplicity and delicious results, of flavorful meat and a beautifully crispy, golden skin.
 
I roast it at 425° F, covering the breast with foil during the last bit of cooking time if I notice it's going from golden to dark brown. Check the chicken temperature at one hour—if the temperature of the thigh is 165° F, it’s done; if it’s less than that, put it back in the oven for more roasting time. It’s a near-perfect method with a few caveats.
 
Roasting your chicken at a higher temperature will cook more quickly than if it was roasted at a lower temperature. This provides some time savings with a resulting benefit of golden, crispy skin.
 
Let a 4-pound chicken come to room temperature. Season with kosher salt, freshly-ground black pepper and brush with peanut oil. That’s it—place the chicken on the oiled sheet pan and roast until the internal temperature reaches 165° F. As the chicken sits on a carving board for 10 minutes the temperature will increase 5 to 10 degrees and the juices will be stabilized in the bird, ensuring tender, moist slices. If you start slicing right out of the oven, all the juices will run out of the bird, leaving you with slightly dry pieces, but very dry leftovers.
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ChefSecret:  Follow the directions for the potatoes but leave space in the middle of the hot oiled sheet pan to put the chicken on the same pan surrounded by the potatoes. The additional flavor of the chicken roasted with potatoes will have you coming back at least once a week.

Quip of the Day:  Q. Why are chickens always doing pushups at the gym? A. Because they like to work out their pecks! 
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #RoastedChickenAndPotatoes #RoastedChicken #MothersDay #YukonGold #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Growing up in my household a surprise dinner may have been when all the labels had been removed. My mother was not a very creative cook, which is why I chose a culinary career—to survive. Sorry, Mom. I have survived very well… as anyone can see I carry an extra 10 pounds on my belly—remember all those starving children in China?
 
Recently I saw an idea for cooking a complete meal with just convenience ingredients—fresh, frozen and shelf-stable. If you’re on a budget this hearty stew/soup or STOUP, as I like to call it, costs less than $4 per serving.
 
All you need to make this simple meal is just chicken broth, frozen meatballs, tortellini, jarred pesto, and baby spinach—really… that’s it. I even have a vegetarian version, substitute the chicken broth for vegetable broth and ditch the meatballs.
 
This is a simple shortcut dinner using a handful of fresh spinach that feels fresher and more special than a frozen meal, or an expensive prepared meal solution from the supermarket. My STOUP is a one-dish meal that couldn’t be easier. It’s also packed with flavor coming directly from the ingredients themselves and it feels fancy enough that I wouldn’t hesitate to serve it to unexpected guests. Everyone will think you slaved over a hot stove for hours. 
 
Prep time: 10 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
1 (32-ounce) carton organic low-sodium chicken broth
2 cups water
1 pound package fully cooked frozen Italian-style meatballs
10-ounce package spinach tortellini
1 (6.7-ounce) jarred pesto
3-ounces fresh baby spinach
grated parmesan, optional for garnish
fresh parsley, optional for garnish
 
Directions

1. Pour the broth into a 3-quart or larger saucepan along with 2 cups of water. Bring to a boil.
2. Add the frozen meatballs (no need to defrost), bring them to a simmer, and cook until warmed through, about 10 minutes.
3. Skim off any “scum” from the top.
4. Add the tortellini and simmer until they are all floating and puffed up, about 4 minutes.
5. Lower the heat and add half of the jar of pesto and all of the baby spinach. Stir to combine and wilt the spinach.
6. Give it a taste test and add more pesto to taste.
7. Serve hot.

ChefSecret:  Here’s an option for you, I like to top with my STOUP with grated Parmesan cheese and sprinkle with fresh parsley. You can also add other vegetables like carrots, mushrooms and onions... whatever makes you happy. 

For a vegetarian version, use vegetable broth, skip the meatballs, and simply cook the pasta. Add all of the pesto and spinach and salt to taste. Adding a drained can of white Cannellini beans is a nice addition in place of the meatballs which makes it a heartier meal.

Quip of the Day:  Q. How do you turn stew into gold?  A. Add 24 carrots!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Soup #Stew #Stoup #Tortellini #Meatball #Pesto #Spinach #SpinachTortelliniSoup #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s holiday time and people all over the U.S. are preparing for Easter dinner. What is it going to be this year?... turkey, roast beef or a Spiral-Cut Ham? Personally, I’m a big fan of Honey Baked Hams (they are not a sponsor of this blog). I’ve never had a clunker from this company, but honestly, it’s not that complicated to make your own… and undoubtedly less expensive.
 
If you’re wondering how to cook a spiral ham—read along—here’s everything you need to know! 
 
Cooking a copycat Honey Baked Spiral Ham is so easy that it practically cooks itself. Everyone will love your efforts for this popular Easter dinner served up with whipped or scalloped potatoes and green beans. Spiral-Cut hams come fully cooked, all you have to do is heat and serve. What could be easier?
 
Spiral-Cut Hams are typically between 8 and 11 pounds and, as I said, are fully cooked (make sure your package says pre-cooked). This means when cooking ham, heat it all the way through. The best way to do this is to cook it at a moderate temperature so the outside doesn’t dry out before the inside is heated through.
 
To cook a spiral ham without it drying out make sure you use a meat thermometer to reach 140° F and do not overcook it. I usually remove it around 135°F and keep an eye on the thermometer to ensure it reaches 140°F. It will continue to cook for a bit after you remove it from the oven.
 
Depending on the size allow 12-15 minutes per pound at 325° F. I have cooked Spiral-Cut Hams both with and without covering it with foil. Uncovered will give a slightly crisper exterior and need a longer cooking time. Cooking covered will be shorter cooking time with an undeveloped crisp exterior. My preferred way to cook is to keep it covered with foil and then remove the foil once the glaze is added for the last 20 minutes or so. If your ham is done early, remove it from the oven and let it cool a little, so it doesn’t keep cooking beyond the desired temperature. Once slightly cooled, cover with foil and don’t carve until ready to serve.
 
By the way, no two hams are shaped the same and the shape of your ham can affect cooking time. A larger rounder ham may need a little extra cooking time compared to a flatter shaped ham.
 
If you’re glazing your ham, it should be added at the end, so it doesn’t burn. I don’t use the glaze that comes with my ham; I opt for an easy homemade glaze. See ChefSecret below. Simply brush it on during the last 20 minutes. I sometimes turn the oven up or give it a broil for a couple of minutes to make the glaze good and sticky.
 
Spiral hams are made by one continuous cut from one end to the other and come apart very easily whether they are served warm or cold.
 
A typical serving is about 6 ounces per person, so an 8-pound ham will yield about 20 servings. But who can eat just one slice?
 
This easy baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness. I serve this baked ham for special occasions (like Easter and Christmas) but it’s simple enough to make any time of year!
 
ChefSecret:  Brown Sugar-Honey Glaze for Spiral-Cut Ham
 
Baking a ham is not hard, you just need to watch the temperature to make sure it heats through without over cooking. Adding a brown sugar glaze to baked ham takes it to the next level without being overly sweet.
 
Prep time:  15 minutes
Cook time:  2-1/2 to 3-1/2 hours – check your thermometer
Yield:  20 servings

Ingredients
8 to 10-pound bone-in smoked ham (with water added)
1-1/2 cups packed light brown sugar
1/2 cup clover honey
 
Directions

1. Adjust the oven racks to accommodate a large roasting pan.
2. Fit the pan with a shallow roasting rack.
3. Preheat the oven to 325° F.
4. Unwrap the ham and rinse it under cold water.
5. Place it on the rack in the roasting pan.
6. Cover with foil and bake 1 hour 40 minutes.
7. Combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth, and the sugar has dissolved.
8. Pour the brown sugar glaze over the ham and continue roasting 1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.)
9. Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)… it should register 140° F.
10. Let the ham stand 15 minutes before slicing to allow the juices to set.

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ChefSecret:  You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.

Quip of the Day:  One Easter, a father was teaching his son to drive when out of nowhere a rabbit jumped on the road. Slamming on the brakes, the son said, "I nearly ruined Easter. I almost ran over the Easter Bunny." His father replied, "It's okay son—you missed it by a hare."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #EasterDinner #HoneyBakedHam #SpiralHam #EasterSundayDinner #Dinner #HolidayDinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Today’s blog was originally slated for release on February 28th, as our 1000th post. However, as our regular readers know, Fridays are about Happy Hour Cocktails here, and especially during Mardi Gras week. So, we pushed it down the calendar until today.
 
This one is for Joan. No one person takes on this type of project alone. Joan has always been a great editor who helps bring my words to life (as well as correcting my spelling and grammar). Perspectives test kitchen cooks evaluate all our recipes to assure the recipes make sense as written, the cooking times are correct, and the yields make sense for a traditional family. Lastly, I can test great food on my family table.
 
We do not have sponsors for this recipe blog. Any specific call-out ingredients are the ingredients I prefer and use in my own kitchen. We are always open to special requests, and we love to hear how your attempts at making my recipes turn out so please don’t be shy. Joan and I hope you’ve enjoyed reading our blog as much as we have enjoyed producing it.
 
                                         Joan’s Favorite Macaroni & Cheese
 
This is Joan’s favorite rich-in-dairy, 5 Cheese Macaroni & Cheese. Don’t get this confused with the blue box off the shelf grocery store. There’s also no lobster or truffles or any other weird ingredients—just an old fashioned roux-based sauce.
 
Make sure you have both a whisk and a wooden spoon nearby, and something to rest them on. You will be switching back and forth between the two utensils as you first make a roux and then build on that to make a béchamel sauce. This mixing regimen might qualify for an arms-weight day work out!
 
Cook time:  25 minutes
Yield: 8 servings
 
Ingredients 
Butter (for the casserole dish)
salted water for boiling pasta
1 pound dry elbow macaroni
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
4-1/2 cups whole milk
2 teaspoons mustard powder
2 teaspoons ground cayenne pepper
1 teaspoon Worcestershire sauce
8 ounces grated Parmigiano-Reggiano cheese
4 ounces grated Gruyère cheese
5 ounces grated sharp cheddar cheese
3 ounces cubed fresh mozzarella cheese
1 ounce bleu cheese crumbles
4 ounces cooked and crumbled bacon
2 teaspoons salt, or more to taste freshly ground white pepper to taste 
 
Directions

1. Preheat the oven to 375⁰ F and butter a casserole dish; set it aside.
2. In a large, heavy-bottom pot, bring the salted water to a boil.
3. Add the elbow macaroni. Cook according to the package instructions until just al dente, then drain and set aside.
4. Using the still-hot macaroni pot, melt the butter over medium-high heat until it foams and subsides.
5. Whisk in the flour, then switch to a wooden spoon and stir steadily over medium-high heat until the mixture begins to turn a nutty golden brown, about 2 minutes. Do not let the mixture scorch.
6. Whisk in the milk and bring the mixture just to a boil, stirring with the wooden spoon and making sure to scrape each part of the surface of the pan so that hunks of flour or milk do not stick.
7. Reduce to a simmer and continue to cook and stir until the mixture is slightly thicker than heavy cream.
8. Whisk in the mustard powder, cayenne, and Worcestershire.
9. Add half the Parmigiano-Reggiano (you’ll sprinkle the rest over the top) and the rest of the cheeses and the bacon.
10. Stir the mixture until the cheeses have melted completely.
11. Stir in the cooked macaroni and mix well.
12. Remove from the heat and stir in the salt and (optional) pepper to taste.
13. Transfer the mixture to a glass or ceramic casserole, top with the remaining Parmigiano and bake in the oven for 15 to 20 minutes, until the top is golden brown, and the mixture is bubbling slightly.
14. Serve hot, or refrigerate and gently reheat the whole thing, or in portions as desired.

ChefSecret:  I sometimes add some red pepper flakes to the bechamel sauce to add a little extra zip.

Quip of the Day:  My friend told me she adds breadcrumbs to her mac and cheese for texture…I told her that was crumby advice!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #JoansMacaroni&Cheese #Macaroni&Cheese #ParmigianoReggiano #Gruyere #SharpCheddar #Mozzarella #BlueCheese #Bechamel #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Are you a salmon lover?  Salmon is such a delicate fish. It only takes a minute from perfectly cooked flaky and moist to overcooked and dry.
 
Salmon can be cooked on an outdoor or indoor grill—even on a George Foreman double grill (God rest his soul). It can also be cooked in a sauté pan or in the oven on a sheet pan when you’re cooking for the family or a crowd. Salmon can be easy to cook or a bit temperamental. Here are a few things to consider before getting started.
 
It easy to skip the grill and still get great flavor.  My favorite way to cook salmon is on a sheet pan in the oven. I like to cook it hot and fast—start by setting your oven to 500°F and put a foil lined baking sheet into the oven while it preheats. This is the same method we use in busy hotels.
 
There are three prep-ahead components to make this easy dish even easier. Start the night before by washing and trimming the vegetables. At the same time make the marinade and pickled salad. Do this to allow for an organized quick assembly the day of cooking.
 
Prep time:  20 minutes
Cook time:  8 to 12 minutes
Yield:  4 servings
 
Ingredients 
18 ounces trimmed asparagus
12 ounces sugar snap peas with the stem end removed
1 tablespoon olive oil
1 tablespoon dark miso
2 tablespoons low-salt soy sauce
1 tablespoon roasted sesame oil
3 tablespoons fresh lime juice, divided
1 teaspoon lime zest
4 x 4-1/2-oz skin on salmon fillets, scaled, pin-bones removed
1 tablespoon toasted sesame seeds
1 carrot
2 spring onions
4 radishes
4 sprigs of fresh mint
sea salt
black pepper
 
Directions

1. Preheat the oven to 500° F.
2. Line a 12 X 16-inch sheet pan with aluminum foil, and place it in the oven while the oven preheats.
3. Snap or cut the woody ends off the asparagus and place them on the prepared sheet pan with the sugar snap peas; drizzle with 1 tablespoon of olive oil and shake the tray to coat.
4. Mix the miso, soy and sesame oil in a shallow bowl.
5. Finely grate the zest of lime and add 2 tablespoons of the lime juice to make a marinade.
6. Slice the salmon fillets in half lengthways
7. Gently toss the salmon fillets in the marinade.
8. Place the salmon over the vegetables on the sheet pan.
9. Drizzle the excess marinade over the ingredients on the sheet pan.
10. Shake the sesame seeds over the ingredients in the tray.
11. Place the sheet pan in the preheated oven and cook for 8 to 12 minutes or until the greens are blistered and the salmon is golden and just barely cooked through.
12.  Check for doneness around the 8 to 10-minute mark.

To make the quick pickle slaw (while the salmon is cooking)

1. Peel and matchstick cut the carrot.
2. Finely chop the spring onions.
3. Finely slice the radishes.
4. Roughly chop the fresh mint leaves
5. Dress the slaw with the remaining tablespoon of lime juice, sea salt and black pepper.
6. Scatter the slaw over the salmon in the tray and serve.
7. Serve with Asian noodles or Jasmine rice on the side.

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ChefSecret:  The salmon itself doesn’t need much time to soak in the marinade before it’s cooked—it just needs 20 minutes at the most. The flavor will permeate the fish and make it delicious; any longer is overkill and will diminish the delicate flavor of the fish. Use any vegetables of your choice that cook pretty quickly such as cherry tomatoes, and lemon or lime circles also add flavor and color. 
 
Quip of the Day:  Why do fish always know how much they weigh? They have their own built in set of scales.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Seafood #Salmon #Dinner #SheetPanMisoSalmon #SheetPanDinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Grandmother Gray lived in New York, and I only met her once before she passed. I was about 11 years old, and she decided to let all the stops out for dinner with her famous one course soup.
 
My mother had told me that she made the best chicken soup in the world—and that’s what the meal was. The soup was a winner made with tender, pulled roasted chicken and pasta shells bathed in a creamy, cheesy sauce flavored with garlic and slivers of sweet sun-dried tomatoes.
 
In my recipe, chicken broth is infused with a healthy dose of garlic and both the oil and tomatoes from a jar of sun-dried tomatoes. Adding pasta and spinach to the dish along with the chicken presents what many will accept as a complete meal. Near the end add the softened cream cheese and Parmesan cheese to melt into the broth turning the soup ultra-rich and creamy.
 
To make my speedy soup start with cooked chicken. You can shred any leftovers you’ve got on hand or grab a rotisserie chicken from the supermarket. Soften the cream cheese to room temperature so it blends more easily into the soup. If you want to use a different pasta shape instead of the small shells, like orecchiette or campanelle, make sure to check the package for recommended cooking times to get to al dente.
 
Serve my Grandma’s Chicken Soup with crusty French or Italian bread or soft King’s Hawaiian rolls to sop up every last bit of the rich, creamy soup.
 
Prep time:  15 minutes
Cook time:  30 to 35 minutes
Yield:  6 servings
 
Ingredients 
2 tablespoons oil from a jar of olive oil-packed sun-dried tomatoes
8 tablespoons minced garlic
3/4 cup drained and chopped sun-dried tomatoes with herbs
3 tablespoons tomato paste
8 cups chicken broth
1/4 teaspoon kosher salt
2 tablespoons roasted chicken base (I prefer Better Than Bouillon)
6 ounces (about 1-1/2 cups) uncooked pasta shells
1 cup coarsely chopped baby spinach
2 cups shredded cooked chicken
1 (8-ounce) cubed and softened package cream cheese
1/2 cup finely shredded Parmesan cheese, plus a little more for garnish
1/4 cup chopped fresh sweet basil, plus a little more for garnish
 
Directons
Make the tomato base

1. In a large Dutch oven, heat the sun-dried tomato oil over medium heat until shimmering, about 3 minutes.
2. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
3. Add the sun-dried tomatoes and tomato paste and cook, stirring constantly, until the tomato paste turns a slightly deeper red, about 2 minutes.

Cook the broth

1. Pour in the broth, salt and chicken base and bring to a boil over medium-high heat. Cook, stirring occasionally, until the flavors blossom, about 6 minutes.

Cook the pasta

1. Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is just al dente, about 6 to 8 minutes.

Finish the soup

1. Turn the heat to low and stir in the spinach, cooked chicken, cream cheese, Parmesan cheese and basil, stirring often, until the cream cheese and Parmesan are melted, and the chicken is heated through, about 5 minutes.
2. Bring the heat higher if the soup cools too much.
3. Ladle the soup into heated bowls, garnish with more Parmesan and fresh basil.

Store:  Refrigerate leftovers in an airtight container for up to 4 days. The pasta will continue to soak up the broth the longer it sits, but will still be delicious. If you need to add more stock or water to make it soupier, add half a cup at a time.

ChefSecret:  Squish any cream cheese chunks against the side of the pot as needed as it cooks to help it melt and mix into the soup evenly.

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

#Entree #Soup #ChickenSoup #BetterThanBouillon #KingsHawaiian #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This is a fun, kid-friendly St. Patrick’s Day dinner idea. Paddy’s Shepherd's Pie Tater Tot Casserole is a hearty ground beef casserole and a delicious twist on classic Shepherd's Pie. For some reason foods made with Tots are always perfect for the children (of any age).
 
You probably have most of the ingredients in  your freezer, refrigerator and pantry—ground beef and frozen vegetables simmered in a richly seasoned beef broth base, topped with crispy golden brown tater tots, and then finished off with shredded cheddar cheese. It will be done in an hour from start to finish.  What could be simpler?
 
Prep time:  20 minutes
Cook time:  40 minutes
Yield:  8 servings

Ingredients
Nonstick cooking spray
1 pound ground beef
1 cup finely diced white onion
2 tablespoons jarred minced garlic
2 cups frozen mixed peas and carrots
1/4 cup red wine
3/4 cup water
2 tablespoons beef base (I prefer Better Than Bouillon)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon kosher salt (less if you’re using a beef base with sodium)
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 bag (32 oz) frozen tater tots
1-1/2 cups shredded cheddar cheese
 
Directions

1. Preheat an oven to 400℉.
2. Spray a 9 X 13-inch baking dish with non-stick cooking spray. Set aside.
3. In a large skillet pan, over medium-high heat, crumble and cook the ground beef until it's no longer pink; about 6-8 minutes.
4. Add the finely diced onion and garlic cloves to the skillet and continue cooking, while stirring occasionally, until the onion is soft and translucent; about 5 minutes. Turn down the heat to prevent burning the onions.
5. Drain any excess fat/grease from the pan if needed.
6. Stir in the frozen peas and carrots, wine, water, beef base, Worcestershire sauce, thyme, salt and pepper. Bring the mixture to a simmer just barely boiling.
7. Sprinkle the flour over top of everything and stir to combine and thicken.
8. Continue to cook, while stirring, for 1-2 minutes to remove the raw flour taste and to thicken the mixture.
9. Transfer the shepherd's pie mixture into the prepared baking dish and spread it out evenly.
10. Arrange the frozen tater tots in a single layer over the ground beef mixture, covering it completely with the tots.
11. Sprinkle the shredded cheddar cheese evenly over the tots.
12. Bake for 30-35 minutes or until the tots are golden brown, crispy and the cheese is melted and bubbly.
13. Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Enjoy!
14. Adjust the amount of salt as needed depending on the salt content of the beef base. If you use regular beef base then you may find that the full 1 teaspoon is too much, so use less if needed or preferred. 

Store:  Refrigerate leftovers in an airtight container for up to 3 days.
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ChefSecret:  If you don’t want to use the wine add an extra 1/4 cup of water.

Quip of the Day:  How old are leprechauns? Old enough to remember when rainbows were black and white.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
#Entree #ShepherdsPie #TaterTotCasserole #StPatricksDay #BetterThanBouillion #StPaddysDay #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025