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.

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ChefSecret:  This beef tenderloin is absolutely delicious served with Cowboy Compound Butter.
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                                                               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.

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ChefSecret:  Make the entrée less expensive by making it with two pounds of rolled ground beef.
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Quip of the Day:  This steak is so tender, it’s practically a love story.
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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, 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.

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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.
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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!
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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.  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.
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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.

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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!
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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.

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Quip of the Day:  Q. Where do shrimp go when they need money?  A. The prawn shop!
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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.

#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.

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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.
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Quip of the Day:  I’ve started investing in stocks; beef, chicken and vegetable.
One day I hope to be a bouillonaire.
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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, be positive, stay well, be kind and have a Happy New Year!

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

                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

                               Look for more Chanukah Holiday Recipes to follow in the next few blogs.
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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.
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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.
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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.”
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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 #Brisket #HanukkahRecipes #BeefBrisket #HappyChanukah #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

ow you doin’? There are many ways to dress and cook a Thanksgiving turkey. I have blogged about many of the most popular ways. They all have the same goal—a juicy, flavorful turkey with golden, crispy skin.

First of all, make friends with your local butcher. My guy is Santiago at my local Vons. He knows that spatchcocking is a non-gimmicky way to cook a  perfectly cooked turkey… fast.

Spatchcocking is also known as butterflying. The technique involves removing the backbone and sometimes the ribs and flattening the bird for cooking. This method is commonly used for cooking chicken, because it helps all birds cook evenly. Here’s a step-by-step guide to spatchcocking a turkey adapted from the Food Network.

Spatchcocking requires a bit of extra work before you get into cooking, but that extra effort pays off, and here’s how. A spatchcocked turkey requires a shorter cook time. Spatchcocking removes all that holiday pressure by cooking the turkey in almost half the time as the conventional turkey-cooking methods.
 
There are flavor and texture benefits as well. The most difficult part of cooking a turkey is ensuring an even cook. It is an all-too-familiar mistake to cut into your turkey, only to realize that the breast meat (which cooks under the direct heat of the oven) dried out before the leg and thigh meat on the underside of the bird had a chance to finish cooking. Spatchcocking ensures even seasoning, cooking and browning since the entirety of the skin and meat are exposed to even heat. Plus, with that shorter cooking time, you are especially guaranteed to have juicy, perfectly cooked turkey meat.
 
A spatchcocked turkey is also so much easier to carve. A whole turkey makes for a show-stopping presentation at the table, but carving is another story. It can get messy and confusing and many people end up with more meat left on the bones than on the serving platter. Starting with a flat turkey is so much simpler: your knife will be able to easily move around the bird to get as much meat off the bones as possible.
                                        How to Spatchcock a Turkey Like a Pro

​Dry off the turkey. As is true with all meat, the drier you can get the surface of the turkey skin, the crispier the skin will get as it cooks. Pat the turkey dry all over with paper towels, letting the juices from the bird briefly absorb into the paper towel.
 
Cut Along One Side of the Backbone. Lay the turkey on your cutting board with the breast facedown and the backbone facing up. Locate the backbone, then cut along one side of it using kitchen shears or a very sharp boning knife, starting at the tail end. If you have a sharp boning knife, it is helpful to run the knife along the spine, puncturing the skin down to the bone before cutting through with the kitchen shears. You will be cutting through cartilage and bones: don’t be afraid to put a little muscle into it.

Remove the backbone: Cut along the other side of the spine and remove the backbone. Save the backbone to help flavor your gravy.
 
Flatten the Bird. Turn the turkey over on the cutting board so the cut side is on the board, and the breast side is facing up. Using both of your hands, press down on the bird forcefully until you hear the crack of the wishbone and the turkey rests flat on the cutting board.
 
Season the Turkey. Season the turkey all over with salt (about 1/4 cup should do the trick) and pepper. Or make the dry brine outlined in this recipe which adds extra flavor. Feel free to substitute spices to change the flavor profile. Apply it to the turkey by loosening the skin from the breast and thighs and sliding it underneath.

                           How to Add Extra Flavor to a Spatchcocked Turkey
Dry brine the turkey overnight uncovered. Dry brining and refrigerating the turkey uncovered allows for air drying the skin. This helps maximize the skin's crispness and also allows the seasoning to penetrate the turkey. The salt in the dry brine helps tenderize the meat.
 
Use a compound butter. Compound butter not only adds another layer of flavor but also allows self-basting keeping the turkey moist. The seasoning in the butter can also be personalized to fit different flavor profiles.
 
Place the turkey on a roasting rack over vegetables. Placing the turkey on a rack to roast over vegetables allows the fat in the turkey skin to drain off and onto the veggies, resulting in extra crispy skin. The vegetables steam as they cook, releasing moisture in the meat. And at the end you can use them to make gravy.
 
What's the Best Turkey for Spatchcocking? A heritage turkey or an organic bird provides the best flavor. Avoid injected, or self-basting turkeys, which are often injected with salted solution or added fat. A 12- to 14-pound turkey fits on a half sheet pan making it easier to store when refrigerating. If the bird is frozen, give it enough time for the bird to defrost. Turkey should be fully thawed before spatchcocking.
 
                            How to Carve a Cooked Spatchcocked Turkey
After it has rested, transfer the turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and transfer it to a serving platter. Next, cut the breast meat off the bone, and cut it into slices for easy serving. After that, remove the wings and add to the serving platter. Save the carcass for stocks and soups, perfect for repurposing all those leftovers.
 
Serve with the side dishes of your choice like mashed potatoes, green bean casserole, baked sweet potatoes, baked squash casserole and don’t forget the cranberry sauce. Pumpkin, apple and pecan pies are all perfect for dessert.
 
ChefSecret:  Roast the turkey at 325° F. to 350° F. Remember to check the turkey with an instant read thermometer and pull the turkey out of the oven when the internal temperature reaches 170° F (It will go up another 10 degrees as it rests). The turkey will continue to cook as it rests when out of the oven.
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Quip of the Day:  Q. What’s a turkey’s favorite movie? A. “Feast and Furious”!
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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 #Thanksgiving #SpatchcockingTurkey #HappyThanksgiving #RoastTurkey #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I hate it when I go to a Mexican restaurant and order Tortilla Soup and it comes to the table thin, watery, greasy and pissy. That’s not what authentic Tortilla soup is supposed to taste like. The best Tortilla Soup is from one of the best known 5-star hotels in Los Angeles, The Hotel Bel-Air.
 
Long before Wolfgang Puck took over the foodservices at The Hotel Bel-Air, they had several signature dishes served in the Café. One of my favorites was the original Tortilla Soup. The executive director and our client shared the hotel’s original famous Tortilla Soup recipe with me.
 
Hotel Bel-Air is very popular with many famous and wealthy Hollywood celebrities as well as titans of business and world dignitaries, all who are attracted by the luxury and privacy of the hotel. Well-known and legendary guests including Grace Kelly, Cary Grant, Marilyn Monroe and Audrey Hepburn.
 
Aside from the beauty of the property the service and hospitality at The Restaurant are big draws and, of course, you couldn’t have al fresco lunch or dinner without enjoying a bowl of their famous Tortilla Soup.
 
After several hotel and restaurant renovations, the Tortilla Soup remained on the menu at The Restaurant with only slight changes to the original recipe. If you are so inclined, try the Original—follow the directions below.
 
Prep time:  30 minutes
Cook time:  45 minutes
Yield:  5 10-ounce servings
 
Ingredients 
For the soup:
1/8 cup corn oil
5 corn tortillas (6”), chopped
1/8 cup fresh garlic, minced
2 tablespoons fresh cilantro, minced
1/2 large fresh brown onion, pureed
1/2 tablespoon cumin
2 bay leaves
1/4 teaspoon cayenne pepper (more if you like it spicier)
9 ounces tomato puree
1/2 cup chicken base (I prefer Better Than Bouillon)
8 cups hot water
 
Ingredients & Setup for a single serving portion
1-1/4 cups prepared tortilla soup (from recipe above)
1/4 cup fried corn tortillas, cut into thin strips
3 tablespoons grilled chicken, julienne cut
1 tablespoon Monterey jack cheese, shredded
1 tablespoon avocado, peeled and cubed
1 fresh cilantro sprig
1 fresh lime wedge
 
Directions

1. In a saucepan, heat the corn oil and sauté 2-ounces of chopped tortillas with garlic and cilantro. 
2. Add the onions and bring to a hot sauté.
3. Add cumin, bay leaf, cayenne and tomato puree.
4. Combine chicken base and water to make a stock; add this chicken stock to the above ingredients. 
5. Bring to a boil. Simmer for 30 minutes.
6. Strain through a fine strainer and remove all large particles.
7. Add the remaining 3 ounces of chopped tortillas and puree with an immersion blender.
8. Ladle 10 ounces of hot soup into a heated soup bowl.
9. Garnish each bowl with fried tortilla strips, chicken pieces, cheese, avocado, cilantro and lime.
10. If your soup doesn’t look like mine, it isn’t the real thing.
11. Serve hot.

ChefSecret:  When making creamy smooth soups one indispensable tool is an immersion blender, also known as stick blender.  It is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. Prices for the home units range from $30 to $150.

Quip of the Day:  Q. What do tortillas use to stay in shape? A. A tortilla press!
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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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 #CocinaTortillaSoup #HotelBelAirRestaurant #TortillaSoup #Chicken #Avocado #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Broccoli is a damn good side dish, but it can easily become the main event with my Garlic-Parmesan Italian Broccoli. If you’re taking a meat-free holiday, I know you’ll love this easy-as-can-be vegan* recipe.
 
This creamy broccoli dish takes non-Asian stir-fry to the next level featuring broccoli coated in a velvety, sun-dried tomato–infused sauce with garlic and Parmesan cheese. Made with simple ingredients, Garlic-Parmesan Italian Broccoli is perfect as a side dish or a vegetarian main. Whether you serve it with crusty bread or over whole grains, it’s sure to be a winner.
 
This veggie-focused recipe offers a flavorful twist on the classic chicken dish.
Broccoli is well known for its health benefits (loaded with antioxidants) to the immune system, bones, skin and heart, plus it just tastes great!
 
To achieve the best char on the broccoli, allow it to cook undisturbed in the pan.
The broccoli becomes sweet and tender-crisp before adding the garlicky Parmesan cream sauce studded with tangy sun-dried tomatoes. This is the classic mouthwatering tomato base sauce that makes this a versatile dish for any night. The crushed red pepper brings a little kick, while the herby basil finishes it off on a fresh note.
 
Prep time:  15 minutes
Cook time:  25 minutes
Yield:  6 servings
 
Ingredients 
3 tablespoons oil from sun-dried tomato jar, divided
2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs
8 cups broccoli florets, divided
1/2 cup chopped shallot
2 tablespoons minced garlic
1-1/4 cups lower-sodium vegetable broth (or chicken stock)
1 teaspoon prepared Italian seasoning
1/2 teaspoon hot paprika
1/4 teaspoon crushed red pepper, plus more for garnish
1/4 teaspoon kosher salt
1/4 cup heavy cream (or vegan alternative)
3 tablespoons roughly chopped fresh basil, divided
1/2 cup grated Parmesan cheese, divided (or vegan alternative)
 
Directions

1. Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat.
2. Add 4 cups broccoli in an even layer; cook, undisturbed, until browned (charred), about 4 minutes.
3. Stir and cook until browned all over and bright green stirring occasionally, 2 to 3 minutes.
4. Transfer to a plate.
5. Do not wipe the pan clean.
6. Repeat the process with an additional 1 tablespoon oil and the remaining 4 cups broccoli.
7.  Do not wipe the pan clean.
8. In the same skillet, heat the remaining 1 tablespoon oil over medium heat.
9.  Add the chopped shallot; cook, stirring often, until softened, about 2 minutes.
10. Stir in 2/3 cup sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
11. Stir in the reserved precooked broccoli, 1-1/4 cups broth, Italian seasoning, paprika, red pepper and salt.
12. Cover and cook, undisturbed, until the broth is slightly reduced and the broccoli is crisp-tender, about 3 minutes.
13. Stir in the cream and 2 tablespoons basil; cook, stirring constantly, until the sauce is slightly thickened, 1 to 2 minutes.
14. Remove from heat.
15. Gradually stir in 1/4 cup plus 2 tablespoons Parmesan until melted and combined, 30 to 45 seconds.
16. Sprinkle with the remaining 1 tablespoon basil and 2 tablespoons Parmesan.
17.  Adjust seasoning to taste.
18. Garnish with additional crushed red pepper, if desired.

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ChefSecret: Replacing the vegetable broth with chicken broth will add more depth of flavor and richness. You can also add a little cream cheese at the same time as the Parmesan to help thicken the sauce. This takes it out of the realm of vegan.  If you don’t have an Italian seasoning blend just substitute dried basil or oregano. Want a meatier entrée? Add some cooked chicken.
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Quip of the Day:  So, this guy is working in the produce department at a grocery store when a lady walks up and says, “Excuse me, where’s the broccoli? I can’t seem to find it.”
He replies, “Oh, I’m terribly sorry, we’re out of broccoli. We’ll have some first thing tomorrow morning.” Then he goes back to work.
A few minutes later, the same lady comes back and says, “Mister, where’s the broccoli? Do you have any broccoli?”
He replies again, “No ma’am, we’re fresh out of broccoli. We’ll have some tomorrow morning.” And he returns to his work.
A few minutes later, the woman walks up a third time, right in his face, and asks, “Why can’t I find any broccoli? Where’s the broccoli?”
At this point, the guy says, “Lady, do me a favor, will ya? How do you spell ‘cat,’ like in ‘catastrophic’?”
She replies, “C-A-T.”
He says, “Good. How do you spell ‘dog,’ like in ‘dogmatic’?”
She answers, “D-O-G.”
Then he asks, “Now, how do you spell ‘f*ck’ like in ‘broccoli’?” A little confused, the woman replies, “There is no ‘f*ck’ in broccoli.”
And the guy shouts, “THAT’S WHAT I’VE BEEN TRYING TO TELL YOU, LADY!”
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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 #GarlicParmesanBroccoli #Garlie #Parmesan #Broccoli #SideDish #Vegetables #VeganRecipe #VegetarianRecipe #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This lunch meat loaf was perfect when we opened my upscale Palm Grill for lunch in Burlingame, California. I never thought we could make it at lunch, but it was perfect for the occasion and took us over the top.
 
My sophisticated Palm Grill Lunch Meatloaf with blue cheese and bacon is absolutely divine! Instead of the usual ketchup, tomato paste and brown sugar, this recipe has a slightly different combination of ingredients— it is an upscale version of the traditional and you’ll love it. This is my own personal creation! It is best served with mashed potatoes and asparagus.
 
Prep time: 15 mins
Cook time: 45 mins
Yield:  8 servings
 
Ingredients 
6 strips of thick-cut bacon
2 large eggs
1 cup finely chopped fresh spinach
1/2 cup sliced fresh white mushrooms
1/2 cup plain breadcrumbs
1/2 cup finely chopped yellow onion
1/2 cup heavy cream
1/3 cup crumbled blue cheese
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 pounds extra-lean ground beef
 
Directions

1. Preheat an oven to 350° F.
2. Line a loaf pan with the 6 strips of bacon.
3. Mix the eggs, spinach, mushrooms, breadcrumbs, onion, cream, blue cheese, Worcestershire sauce, garlic, cayenne pepper, oregano, basil, salt and black pepper together in a large bowl.
4. Add the ground beef and mix thoroughly with gloved hands.
5. Roll into a loaf and fit it into the bacon-lined loaf pan. Bring the ends of the bacon over the top of the meatloaf.
6. Roll the meatloaf over so the bacon seams on the bottom of the pan.
7. Bake in the preheated oven until the meat is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 160° F.

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ChefSecret: Serve with a simple red-eye whisky gravy.
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Quip of the Day:  Vegetarianism changes everything
A vegetarian walks into a bar and orders a beer. "Since I became a vegetarian, it has really changed everything in my life, even my music choices." the guy tells the bartender. "I've found Robert Plant to be a great alternative to Meatloaf."
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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 #Meatloaf #PalmGrillLunchMeatloaf #Bacon #PalmGrill #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? This is my go-to El Cholo-style recipe for chicken enchiladas with green chile sauce. My cheese-filled corn tortillas baked with a creamy sauce infused with green peppers. Adjust the amount of chopped chiles to suit your taste!
 
The El Cholo Spanish Cafe is a Los Angeles restaurant serving Mexican food. Founded in 1923—102 years old—the restaurant is credited with the introduction of the burrito to the United States in the 1930s. My dad took me there for the first time when I was eleven years old and I have been going there ever since.
 
Prep time:  30 minutes
Cook time:  30 minutes
Yield:  6 servings
 
Ingredients 
3 to 4 tablespoons vegetable oil
12 6-inch corn tortillas
1 can green chile sauce (I prefer Las Palmas brand)
6 cooked boneless, skinless, cooked chicken thighs or 3 cooked boneless, skinless, chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
3 ounces longhorn cheddar cheese
3/4 cup white onion, minced
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
1/2 cup chopped green onions
1/2 cup fresh cilantro, chopped
Salsa Fresca garnish
 
Directions

1. Measure all ingredients and have at your side. Read the recipe first, and set up your workstation.
2. Preheat an oven to 375° F.
3. Spray a 9 X 13-inch baking dish with food release.
4. Heat the oil in a skillet over medium-high heat.
5. Fry tortillas (one at a time) for 10 seconds on each side to soften and make them pliable. Add more oil to the pan as needed.
6. Pour the green chile sauce into a shallow bowl. Immediately dip the tortilla in the green chile sauce and set aside ready to roll.
7. Divide the chicken, 10 ounces Monterey Jack cheese, all the long horn cheddar and onions to fill 12 tortillas.
8. Roll up each tortilla and place seam-side down in the prepared pan.
9. Melt the butter in a saucepan over medium heat.
10. Add the flour and whisk until mixture begins to boil.
11. Slowly add chicken broth, stirring with a whisk until thickened.
12. Mix in the sour cream and green chiles, stirring occasionally. Heat thoroughly but do not boil.
13. Pour the sauce mixture over enchiladas in the pan.
14. Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes to brown the cheese.
15. Garnish with chopped green onions and cilantro.
16. Serve with salsa fresca.

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ChefSecret:  I prefer to use thigh meat as it is moister and more flavorful… I leave that choice up to you. Frying and dipping the tortilla before rolling adds structure and texture preventing the enchiladas from becoming soggy.
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Quip of the Day:  An Irishman, a Mexican and a blonde guy were doing construction work on scaffolding on the 20th floor of a building.

They were eating lunch and the Irishman said: "Corned beef and cabbage. If I get corned beef and cabbage one more time for lunch, I'm going to jump off this building."

The Mexican opened his lunch and exclaimed, “Burritos again! If I get burritos one more time in my lunch, I'm going to jump off, too."

The blonde opened his lunch and said, "Bologna again! If I get a bologna sandwich one more time, I'm jumping off, too."

The next day the Irishman opened his lunch box, saw the corned beef and cabbage and jumped to his death. The Mexican opened his lunch, saw a burrito and jumped, too. The blonde guy opened his lunch bucket, saw the bologna sandwich and jumped to his death as well.

At the funeral the Irishman's wife was weeping. She said, "If I'd known how really tired he was of corned beef and cabbage I never would have given it to him again!" The Mexican's wife also wept and said, "I could have given him tacos or enchiladas! I didn't realize he hated burritos so much." Everyone turned and stared at the blonde's wife. "Hey, don't look at me," she said. "He makes his own lunch".
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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 #Enchiladas #ChickenThighs #CreamyGreenChileSauce #Las Palmas #MontereyJackCheese #LonghornCheddarCheese #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2025