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

How you doin’? The Hot Brown is not your average hot turkey sandwich. The Hot Brown was invented at The Brown Hotel in Louisville, Kentucky to absorb the local bourbon that guests enjoyed well into the night.
 
A Hot Brown sandwich is an all-American hot turkey sandwich originally created by chef Fred Schmidt in 1926. It’s a variation of traditional Welsh rarebit and was one of two signature sandwiches created at The Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night dinners.
 
The Hot Brown is simply an open-faced sandwich of turkey breast and bacon, covered in creamy Mornay sauce and broiled until the bread is crisp and the sauce begins to brown.
 
The Hot Brown remains a local specialty and favorite of the Louisville area—even after 100 years and is popular throughout Kentucky.
 
Prep time:  20 minutes
Cook time:  1 hour, 15 minutes (well worth time)
Yield:  4 servings
 
Ingredients 
For the Turkey (Enough for 4 portions)
2 pounds boneless turkey breast with skin on
1 tablespoon kosher salt
1 teaspoon herbes de Provence
1 teaspoon oil
8 slices bacon
 
For the cheese sauce
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 tablespoon brown mustard
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1/2 cup grated Pecorino Romano cheese
1 pinch freshly grated nutmeg
 
For 4 Hot Browns
8 slices toasted white bread
12 slices tomato
8 tablespoons grated Pecorino Romano cheese, or to taste
1 pinch paprika, or to taste
4 teaspoons chopped Italian parsley, or to taste
 
Directions

1. Preheat the oven to 350° F.
2. Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence.
3. Season the skin side with the remaining kosher salt.
4. Place the turkey skin-side up into an oiled baking dish.
5. Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148° F, 45 to 60 minutes.
6. Remove the turkey from the oven and let cool.
7. Place the bacon on a baking sheet lined with aluminum foil.
8. Bake the bacon in the hot oven until about halfway cooked, 10 to 15 minutes.

To make the cheese sauce

1. Melt butter in a pot over medium heat.
2. Stir in flour until combined to make a roux.
3. Cook, stirring occasionally, until roux smells like a cooked pie crust, about 3 minutes.
4. Whisk in the cream and mustard all at once.
5. Cook until the Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
6. Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.

Put it all together

1. Cut the turkey into thick slices. Pull off the skin.
2. Stack 2 bread slices on top of each other and trim off the crusts.
3. Cut 1 slice into 2 triangles.
4. Place bread in a small baking or rarebit dish set on top of a sheet pan.
5. Top the bread with 3 slices of turkey.
6. Place 3 tomato slices in between.
7. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese.
8. Sprinkle with paprika.
9. Lay the partially cooked bacon across the top.
10. Repeat with remaining ingredients to make 3 more servings.
11. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
12. Broil until bacon is crispy and the tops are well browned, about 5 minutes.
13. Place on napkin-lined plates and sprinkle parsley over each dish.

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ChefSecret:  You can use thick-cut deli turkey, so you don't have to roast the turkey yourself. You can substitute Parmesan cheese or a sharp Cheddar for the Pecorino Romano, if desired.
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Quip of the Day:  What did the turkey say to the turkey hunter on Thanksgiving Day? Quack, quack!
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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 #OpenFaceSandwich #TheHotBrown #BrownHotel #OpenFaceTurkeySandwich #MornaySauce #Pecorino #Turkey #BrownMustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? The first time I ever had “blackened” anything was at Paul Prudhomme’s K-Paul’s Louisiana Kitchen in the 1970’s. He cooked up a blackened white fish in a hot cast iron skillet that was so hot the fish floated above the bottom of the pan.
 
If you’ve only ever had blackened seafood in a restaurant, get ready to raise your dinner game. My quick-cooking, flavor-packed New Orleans-Style Blackened Shrimp delivers bold Cajun spice and a satisfying blackened char in just 20 minutes.
 
The Cajun magic comes from my homemade blackening seasoning blend. Mixing your own blend lets you control the heat, dial in the depth of flavor and skip the extra salt or additives often found in store-bought versions. Whether you pile the shrimp onto tacos, toss them in a salad, or serve them over grits or rice, this recipe is an easy win for any night of the week.
 
Cook the shrimp in batches to avoid overcrowding the pan. Shrimp that cooks too closely  together will release moisture and steam instead of getting crispy, flavorful, browned edges. Also, try not to move the shrimp during cooking. The more you move it, the more liquid it will release.
 
You can even kick it all up a notch or two by making New Orleans-Style Blackened Shrimp on the grill (Texas-style) by preheating a gas grill to high (450°F to 500°F). Prepare the shrimp by threading the seasoned shrimp onto 9 to 10 (10-inch) metal or soaked wooden skewers, and place on well-oiled grates. Grill uncovered and undisturbed, until the shrimp are charred and opaque, only about 2 minutes per side.
 
Serve my spiced shrimp as an appetizer with your favorite aioli, over buttered rice, or tucked into a sandwich for a flavorful Cajun lunch.
 
Prep time:  20 minutes
Cook time:  4 to 5 minutes
Yield:  4 to 6 servings 
 
Ingredients 
5 tablespoons unsalted butter, divided
2 teaspoons minced garlic cloves
1 teaspoon grated lemon or lime zest
1 tablespoon fresh lemon or lime juice
1/4 teaspoon crushed red pepper
1 1/4 teaspoons kosher salt, divided
​
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1-1/2 pounds large (21/25 count) peeled and deveined raw shrimp, patted dry
2 tablespoons chopped fresh parsley
8 lemon or lime wedges, for serving
 
Directions

1. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
3. Transfer the butter-garlic mixture to a small heatproof bowl; do not wipe skillet clean.
4. Stir in the lemon or lime zest and juice, crushed red pepper, and 1/4 teaspoon salt. Cover with aluminum foil to keep warm.
5. In a large bowl stir together chili powder, cumin, garlic powder, onion powder, basil, parsley, oregano, thyme, cayenne, black pepper, and remaining 1 teaspoon salt until well combined.
6. Add shrimp and toss to coat, pressing to adhere, if needed.
7. Heat 1 tablespoon butter in reserved cast iron skillet over high until it melted.
8. Add half of the shrimp (about 18) in a single layer; cook, undisturbed, until shrimp have a dark brown crust on underside, about 2 minutes.
9. Turn the shrimp over and continue to cook, undisturbed, until shrimp are opaque and seasoning starts to blacken all over, 1 to 2 more minutes.
10. Transfer to a plate.
11. Repeat with remaining 1 tablespoon butter and the other half of shrimp.
12. Garnish with chopped parsley.
13. Serve over rice with lemon wedges and reserved lemon-butter mixture.

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ChefSecret:  Make the spice mix ahead. The spice mix can hold for up to one month in an airtight container.

Quip of the Day:  An elderly Rabbi and an elderly Priest are good friends in the retirement home. One day the priest asks, "So tell me, Benjamin, be honest now, have you ever had bacon?" The old rabbi sighs and leans back, "Ashamedly yes. One day, in my youth, I gave into temptation and had bacon wrapped shrimp with cheese sauce.”

Now tell me Sean, be honest now, have you ever had sex?" The old priest sighs, leans back and says, "For my sins, yes. Once, in my youth, I gave into temptation and had a one night stand with my housekeeper." The Rabbi leans in closer, "It's better than bacon, isn't it?"
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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 #BlackenedShrimp #NewOrleansStyle #PaulPrudhomme #BlackeningSpices #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? We had expected to start to see a bigger drop in grocery prices by now. Basic store label eggs have dropped from $9.95 to $4.95 on coupon at my local supermarket. But prices on beef and lamb are still not going down.
​
On the other hand, chicken has been very stable. I purchased 4 large chicken thighs for only $5.00. Comparable chicken breasts were just about double in price.
​
I like cooking with chicken thighs as they are really juicy and more flavorful, not to mention economical.  Now you can make  juicy Parmesan-crusted chicken thighs with my quick and easy recipe.
 
Prep time:  10 minutes
Cook time:  20+ minutes
Yield:  4 servings
 
Ingredients 
4 (5 ounce) Bone in chicken thighs 
2 tablespoons lemon pepper
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 teaspoons Italian-seasoned dry breadcrumbs
 
Directions

1. Rub the chicken thighs with the lemon pepper spice on both the skin side and the under underside.
2. Preheat an oven to 425° F.
3. Line a rimmed baking sheet with aluminum foil.
4. Mix the mayonnaise with Parmesan cheese together in a medium bowl until well combined.
5. Coat the chicken with mayonnaise mixture over top and bottom and then top with seasoned breadcrumbs.
6. Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165° F.
7. Serve over rice or pasta.  

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ChefSecret: If you prefer white meat, use thin-cut chicken breasts. Prepare as directed but reduce cook time to about 10 minutes. Instant-read thermometer results should be the same.
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Quip of the Day:  Q.? How does a rooster make sure he is on time to crow every morning?  A.  He sets his alarm cluck!
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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 #CrustedOvenRoastedChickenThighs #ChickenThighs #ParmesanCheese #LemonPepper #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Are you looking for inspiration for tonight’s dinner? A lot of us ran short of ideas when faced with cooking 3-meals a day during the Covid lockdown. We tried to help our readers with fresh ideas that are uncomplicated. Simplify is the name of the game! In fact, you can have a delicious chicken dinner with very few ingredients or just a few more by making a 100% from-scratch Salsa Verde recipe at the bottom of this blog.
 
The Salsa Verde is the key ingredient with this recipe. It gently cooks the chicken thighs and permeates them with great south-of-the-border flavor. Look for salsa verde that has a thicker texture. Broiling the dish at the end with some gooey cheese puts it over the top. Serve with Mexican rice and beans and a bottle of Corona.
 
Prep time:  5 minutes
Cook time: 30 minutes
Yield:  3-4 servings
 
Ingredients 
6-8 (8-ounces) boneless, skinless chicken thighs
1 teaspoon freshly-ground black pepper
1 tablespoon olive oil
1 cup jarred thick salsa verde (or make your own—see my recipe below)
1 cup shredded pepper Jack cheese
Kosher salt, to taste
Chopped fresh cilantro, for garnish, optional
 
Directions

1. Preheat an oven to 425° F.
2. Arrange a rack in the center of the oven.
3. Season the chicken thighs evenly with pepper.
4. Place the seasoned chicken thighs in a 12-inch ovenproof skillet or 3-quart baking dish.
5. Drizzle the chicken with the oil.
6. Pour the salsa verde over the chicken.
7. Bake until the salsa is bubbly and a thermometer inserted into the thickest part of the chicken registers 140°F, about 20 to 25 minutes. (Note: the chicken is not fully cooked at this point).
8. Remove the chicken from the oven.
9. Turn on the broiler.
10. Sprinkle the cooked chicken with the cheese and return to the oven.
11. Broil until a thermometer inserted into the thickest part of the chicken registers 165°F, and the cheese is melted and browned in spots, about four minutes.
12. Season the chicken with salt to taste.
13. Garnish with cilantro.
14. Store any leftovers in an airtight container for up to five days.

 
ChefSecret:  You can shred the chicken, toss it with the sauce and cheese and make Chicken Verde tacos or burritos.
 
                                     Oven Roasted Tomatillo Salsa Verde
To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver the most flavor.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  3 cups
 
Ingredients 
1-1/2 pounds tomatillos (about 12 medium size toms)
1/2 cup chopped white onion
3 cloves (or more) garlic
1/2 cup chopped cilantro leaves and stems
1 tablespoon freshly squeezed lime juice
2 stemmed, seeded and chopped jalapeños (use more if you like more heat)
1/2 teaspoon kosher or to taste
 
Directions

1. Preheat a broiler, and line a baking sheet with foil.
2. Set an oven rack about 6-inches from the heating element.

To prepare the tomatillos and cook

1. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut side down on a foil-lined baking sheet.
2. Add a few garlic cloves in their skin.
3. Place the sheet pan under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.
4. Combine the cooked tomatillos, garlic and seasonings, then pulse in a blender:
5. Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, jalapeño peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
6. Season with salt to taste.
7. Cool the hot salsa and then refrigerate.
8. Serve with chips or as a salsa accompaniment to Mexican dishes.

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ChefSecret:  Go the extra mile and make your own Salsa Verde.
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Quip of the Day:  In what part of Mexico do kangaroos live? Cancunroo
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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 #MexicanDinner #SalsaVerde #Chicken #Tomatillos #Cilantro #ChickenThighs #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Bang Bang Shrimp & Broccoli is creamy, crispy, savory, spicy and sweet, all at the same time. It will blow your mind!
 
I first tasted Bang Bang Shrimp at The Cheesecake Factory. More recently, I tried it at Bone Fish Grill at Town Square in Las Vegas. It is one of the more popular menu items at the restaurant. According to the restaurant's menu, it’s just crispy fried shrimp tossed in a signature creamy, spicy sauce.
 
My recipe replicates the appetizer's crispy, decadent, spicy deliciousness with the addition of roasted broccoli. It’s probably not the first vegetable you think of when you’re looking for an exciting entrée, however, this recipe will change your perception of all that. It’s shrimp and broccoli as you’ve never tasted it before.
 
This name and flavors are from a popular street food in Bangkok, Thailand. The Bang Bang essence is from the explosive chili flavors. The balanced sweet and spicy sauce made the jump from shellfish to lots of other foods—from potatoes to cauliflower to chicken fingers, and more!
 
I love to serve this dish over rice with a squeeze of lime and even some shredded toasted coconut. The Bang Bang sauce also works well with grilled chicken, crispy beef or pork.
 
Prep time:  5 minutes
Cook time:  20 minutes
Yield:  4 servings
 
Ingredients 
For the broccoli
1 pound broccoli florets
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Up to 1 teaspoon chili flakes (to the spice level of your choosing)
2 tablespoons sliced green onion tops, for garnish
2 tablespoons store-bought fried onions (I prefer French’s brand)
 
For the fried shrimp
1/2 cup cornstarch, or as needed
1 pound peeled and deveined medium shrimp
oil for frying
 
For the Bang Bang sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons sriracha (or your favorite hot sauce)
Kosher salt, to taste
 
Directions
To make broccoli

1. Preheat the oven to 400° F.
2. Position a rack in the upper third of the oven.
3. Place the broccoli florets on to a rimmed sheet pan and drizzle with the vegetable oil.
4. Season with salt, pepper and chili flakes.
5. Toss to ensure each piece is coated.
6. Roast on the upper rack until fork-tender throughout, about 20 minutes, flipping the broccoli halfway through.
7. If the spears are browning more quickly than you’d like, move them down to the middle rack of the oven.

To make the sauce

1. While the broccoli is roasting, add the mayonnaise, sweet chili sauce and sriracha to a small bowl and mix to combine. Taste and season with salt as needed.

To fry the shrimp

1. Place cornstarch in a shallow bowl.
2. Gently press shrimp into cornstarch to coat; shake off any excess.
3. Heat oil in a large saucepan to 375° F.
4. Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
5. Transfer shrimp to paper towels to drain.

To put it all together

1. Put the cooked shrimp in a bowl and pour the chili sauce mixture over the shrimp; toss gently to coat.
2. Line a serving plate with lettuce leaves.
3. Place the cooked broccoli over the lettuce leaves.
4. Pour the sauced shrimp over the broccoli and top with chopped green onion.
5. Top with the crispy fried onions before serving.

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ChefSecret:  Coating the Bang Bang Shrimp in cornstarch before frying will give you that wonderfully crispy texture.
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Quip of the Day:  Sad moment today when I ran over a box of shrimp. Road krill.
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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 #BangBangShrimpBroccoli #ShrimpBroccoli #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tuna and chicken salad sandwiches are perfect for summer picnics and boat deck picnics (provided you keep them well chilled). If you’re looking for come-back flavor, the combination of creamy sauce, tender chicken and bright sun-dried tomatoes creates a meal with tons of craveablity.
 
The resulting tangy and delicious dressing that binds shredded chicken together perfectly for making a sandwich or scooping up with crackers or chips. A little bit of minced shallot cuts through the richness and a splash of vinegar compliments the tang from the sun-dried tomatoes. For the shredded chicken, any leftover chicken is okay to use or make it easy on yourself and use store-bought rotisserie chicken.
 
Prep time:  15 minutes
Yield:  6 servings
 
Ingredients 
1/2 cup mayonnaise
1/2 cup Greek unflavored yogurt
1-1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried basil
1/2 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 (7-ounce) jar sliced sun-dried tomatoes packed in oil
3 cups (about 1 pound) shredded cooked chicken
3/4 cup grated Parmesan cheese
1 finely chopped large shallot
1 tablespoon chiffonade-cut fresh basil leaves
 
Directions
To make the dressing

1. In a large bowl, stir together the mayonnaise, yogurt, mustard, vinegar, garlic powder, basil, salt, pepper, and 1 tablespoon of the oil from the sun-dried tomato jar until combined.

To mix the salad

1. Drain and chop the sun-dried tomatoes from the jar into small pieces (you should have about 1 cup). Reserve the oil from the tomatoes.
2. Add the chopped tomatoes to the mayonnaise mixture.
3. Add the shredded chicken, Parmesan cheese and shallot and stir until well combined.
4. Taste, season as needed and serve garnished with basil.
5. Heap the chicken salad on top of toasted brioche slices or your favorite bread, croissant or roll.
6. Refrigerate any leftovers in an airtight container for up to 3 days.

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ChefSecret:  Any soft bread is perfect for my Summer Picnic Chicken Salad Sandwiches—lightly toasted brioche or a fresh-baked butter croissant are perfect.

Quip of the Day:  I made a chicken salad this morning... But he wouldn’t eat it.
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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.

#Salad #SideDish #ChickenSalad #ChickenSaladSandwiches #Chicken #SummerChickenSalad #Shallots #SunDriedTomatoes #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025