How you doin’? It’s summertime and the weather is beautiful. If you’re like me, you resist cooking in the oven or on the range top. In fact, I really don’t want to cook or eat anything hot… when it’s hot.  The good news is there’s nothing better than a wonderful, colorful chilled entrée salad for lunch or dinner.
 
My Summer Salad is the perfect base making it possible to add so many other ingredients to gussy-up your Summer Salad. I like a lot of texture in salads… consider croutons, crisp bacon, jicama, onions and even potato chips. If your taste goes to the sweet side consider sliced ripe mango, little Mandarin oranges (I prefer Cuties) or even chilled chunks of watermelon. There are so many choices you can make and have a little different salad every day of the week.
 
Prep time:  20 minutes
Yield:  4 servings
 
Ingredients
For the salad
3 medium avocados, peeled, pitted and chopped
1 pint cherry tomatoes, cut in half
1 whole tomato sliced
1/2 cucumber peeled, 1/2-inch slice, quartered
3/4 cup fresh corn kernels
1/3 cup thinly sliced red bell pepper
1/3 cup crumbled queso fresco
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons chopped fresh cilantro, plus more for garnish
 
For the dressing
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lime juice
1/4 teaspoon salt
 
Directions

1. Peel, pit and chop the avocados.
2. Combine the avocado chunks, tomato, cucumber, corn, bell pepper, queso fresco, jalapeño and cilantro in a large bowl.
3. Blend the olive oil, balsamic vinegar, lime juice and salt in a small bowl.
4. Toss the salad ingredients with the dressing.
5. Top with more chopped cilantro, if desired.

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ChefSecret:  If you have leftover chicken or steak bring it on! The add protein makes it seem more like an entrée.
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Quip of the Day:  Scientists are saying salads will be a thing of the past. Lettuce romaine calm.
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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 #SideDish #SummerSalad #Avocados #Tomatoes #Cucumber #Jicama #QuesoFresco #SweetCorn #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Rice is nice... especially when it's wok-fried with lots of flavors and ingredients.

Did you know that the earliest record of fried rice is found in the Sui dynasty (589–618 AD) in China?
 
Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
 
Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
 
Make sure to use leftover, day-old rice when making fried rice. Freshly made rice will produce mushy fried rice.
 
Prep time:  15 minutes
Cook time:  15 minutes
Yield:  4 side servings / 2 entrée servings
 
Ingredients
8 ounces small peeled and deveined raw shrimp
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon cornstarch
3 tablespoons peanut oil, canola oil, or rice bran oil
3 large eggs, beaten
2 chopped green onions
4 cups leftover rice, grains separated well
1 tablespoon minced garlic
1/2 teaspoon minced ginger
3 tablespoons oyster sauce
1 tablespoon soy sauce, plus more to taste
3/4 cup frozen or fresh peas and diced carrots
1 teaspoon dark toasted sesame oil
1 teaspoon toasted sesame seeds
 
Directions

1. In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
2. Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well; they're relatively stick free and can take the heat) on high heat.
3. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
4. Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
5. Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way.)
6. Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
7. Return the pan to the burner and lower the heat to medium. Add a little more oil if needed.
8. Add the beaten eggs and stir them quickly to scramble them while they cook.
9. When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
10. Wipe out the pan or wok with paper towels and return it to the burner.
11. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil.
12. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.
13. Then add the cold leftover cooked rice to the pan and stir with the green onions to mix well.
14. Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
15. Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
16. Add the garlic, ginger, soy sauce, oyster sauce, carrots, peas, shrimp, eggs and sesame oil.
17. Heat everything until sizzling hot. Add more soy sauce to taste, if needed.
18. Transfer to warm serving bowls to serve and top with sprinkle to toasted sesame seeds. Enjoy!

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ChefSecret:  If you are looking for a spicier fried rice add a tablespoon or two of Asian chili oil.

Quip of the Day:  I once saw a Shrimp finish third in the Olympics... They gave him the Prawns Medal.
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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 #SideDish #SesameShrimpFriedRice #FriedRice #ShrimpFriedRice #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? A couple of weeks ago—June 14th to be exact, we celebrated the 250th birthday of the United State Army. Shortly, we as a country will celebrate the 4th of July—Independence Day.
 
In the early days of our country there weren’t any supermarkets or Amazon. Most people lived on farms, so they grew, shot, foraged, or fished for their own food.
 
Many people didn't even have stoves, so they cooked their meals over an open fire in a fireplace or hearth. Which is all the more reason why I was surprised to find a recipe for "Maccaroni Cheese" in notes from the Jefferson papers along with recipes for venison, roasted hens and a type of sour dough bread.  

It turns out that one of our founding fathers, Thomas Jefferson, helped popularize "macaroni" in our country, "macaroni" being a general term he used for any pasta. According to Wikipedia, versions of macaroni pasta with cheese and butter were published in cookbooks as early as the 14th century.
 
A version of my  July 4th Mac & Cheese recipe first appeared in Godey's Lady's Book magazine in 1861 (circulation 150,000). It's only one sentence long, and as you will see, is wildly open for interpretation:
 
Boil the macaroni in milk; put in the stewpan butter, cheese, and seasoning; when melted, pour into the macaroni, putting breadcrumbs over, which brown before the fire all together.
 
How much milk? What kind of cheese? How much cheese? Which seasoning? Well, no one really knew.
 
The way I interpreted it, I used 2 cups of milk for every cup of elbow macaroni. I used equal amounts of pasta and cheddar cheese, plus a little parmesan and blue cheese. The seasonings used are pantry staples—nutmeg, pepper and cayenne.
 
Actually, mac and cheese is really fool proof. That said I’ve changed it up a bit and cooked the macaroni directly in milk as Jefferson suggested—2 cups of milk for every 1/4 pound of pasta works fine.
 
Prep time:  5 minutes
Boil time:  15 minutes
Oven time:  20 minutes   
Yield:  4 entrée servings or 8 sides dishes
 
Ingredients 
4 cups whole milk
1/2 pound elbow macaroni
4 tablespoons unsalted butter
2 cups packed, grated cheddar cheese (about 1/2 pound)
3 tablespoons grated parmesan cheese
1 tablespoon crumbled bleu cheese
1 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne
1/4 to 1/3 cup breadcrumbs
 
Directions

1. Heat the milk in a large saucepan until steamy.
2. Stir in the dry macaroni pasta.
3. Let it come to a boil, then reduce the heat to a simmer.
4. Pay attention while the macaroni is cooking in the milk as the milk may foam up and boil over if the milk gets too hot. Then add 20 minutes to the time to clean the range top. 😊
5. Cook the macaroni for 15 minutes or until done, stirring occasionally.  The macaroni should absorb almost all of the milk.
6. As soon as the macaroni is close to being done, melt the butter in a separate saucepan, stir in the grated cheeses, black pepper to taste, freshly grated nutmeg and cayenne.
7. Once the cheeses have melted, pour the sauce into the macaroni and milk mixture and stir to combine. Taste and add salt if needed.
8. Place macaroni and cheese mixture into a baking dish.
9. Sprinkle the top with breadcrumbs.
10. Bake in a 400° F oven for 20 minutes or until the top is lightly browned.

ChefSecret:  You must use whole milk for this recipe. If you use low fat or non-fat milk, the mixture may curdle.  If the macaroni is a little too thick, drizzle a little whole milk over the macaroni and cheese before baking.

Quip of the Day:  Q. What do you call pasta with a cold?  A. Macaroni and sneeze!
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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 #SideDish #Mac&Cheese #ThomasJefferson #Maccaroni #Cheddar #BleuCheese #ParmesanCheese #Happy4th #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Velveeta Smash Burger recipe makes super juicy, gooey burgers with crispy edges. I prefer to cook these indoors—they fry up very fast because of the high heat, so make sure you have everything ready to go!
 
Here’s what you need to know: a Smash Burger is made by smashing two thin beef patties together with cheese in the middle. The act of pressing the burgers together over heat creates a perfect sear on the outside, ensuring juicy and flavorful results every time. It’s a delicious way to take a classic family dinner up a notch.
 
Prep time:  15 minutes
Cook time:  5 minutes
Yield:  4 smash burgers
 
Ingredients
1 pound ground chuck beef (80% lean)
2 tablespoons softened unsalted butter
4 large, seeded hamburger buns
4 6-inch squares parchment paper
Kosher salt to taste (I like to use a shake or two of garlic salt to add a little more flavor)
4 slices Velveeta cheese
Burger toppings of choice (lettuce, tomato, grilled onion, ketchup, mustard, mayonnaise, thousand island dressing, sweet pickles)
 
Directions

1. Preheat a cast iron or heavy skillet on high heat and preheat until smoking.
2. Form the meat into 8 loosely packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly.
3. Spread the butter on the inside of the buns and grill them in the skillet until lightly browned on both sides. Set aside.
4. Place the lettuce leaf and tomato on the bottom bun.
5. Place each meat ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are crisscrossed to get proper leverage as you press down. Sprinkle the meat with salt.
6. Grill for about 1 minute, until the edges are dark brown and the centers are light pink in color.
7. Using a firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with Velveeta Cheese slice.
8. Grill an additional 30 seconds.
9. Stack the plain patties over the Velveeta Cheese-covered patties so you have 4 stacks.
10. Move each stack to a prepared bun and serve with your favorite toppings.

​ChefSecret:  For best results, don't use meat that is leaner than 80/20, and make sure the meat is very cold. If you only have one spatula, wrap your other hand in an old dish towel for protection and use it to press down on the spatula very hard with both hands to smash them down. You can use any flavor of cheese you prefer.
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Quip of the Day:  A vegetarian looked at my burger and said, "You know, a cow died so you could have that burger." I looked at his salad and responded, "Maybe it died because you keep eating all its damn food!"
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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#Burgers #Lunch #Dinner #SmashBurgers #Velveeta #BestBurgerEver #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

To make the lime crema

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

To make the fish filets

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

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

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

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

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

How you doin’? When I develop and write recipes you can be sure they will be foolproof, or you can use them as an inspiration enabling you to alter them to your own tastes.  Inspirations for great food can be found everywhere, and that’s the case with my Cordon Bleu Chicken Salad Salad.
 
The secret ingredients other than chicken are toasted cashews, sweetened dried cranberries and tarragon. Tarragon is an herb, with a slight anise or licorice aroma and taste. It’s not used all that often, but it does work well with chicken and turkey. The lemon juice adds a touch of acidity to brighten all the flavors, and the dried cranberries add some sweetness to the chicken salad—a wonderful sweet and sour brightness. By the way, tarragon is that special seasoning used in a classic béarnaise sauce. Tarragon is commonly used with fish — like in fish cakes with tarragon mayo—and poultry—like in herb roasted chicken thighs.
 
Prep time:  10 minutes
Yield:  4 servings

​Ingredients 
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon dried tarragon or 1 tablespoon chopped fresh tarragon
2 cups chunky chopped cooked white and dark chicken meat
1/4 cup finely chopped dried cranberries
1 finely chopped celery
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup rough chopped toasted cashews
 
Directions

1. In a large bowl mix the mayonnaise, lemon juice, and tarragon together.
2. Add the chicken, dried cranberries and celery.
3. Add salt and pepper to taste and mix all ingredients together.
4. Topped with roasted cashews.
5. Serve over lettuce for a simple salad, or in a tomato that has been cut open for a stuffed tomato, or between slices of toasted bread for a chicken salad sandwich.

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ChefSecret:  The flavor of fresh tarragon is concentrated in the dried herb form. Do not substitute them 1:1 in a recipe. When substituting dried for fresh, use a 1:3 ratio. Use 1 teaspoon of dried tarragon if the recipe calls for 1 tablespoon fresh tarragon. Dress it up a bit by sprinkling a tablespoon of chopped chives on top.

Quip of the Day:  Step by step process on how to make a chicken salad:
Step 1: Make a salad. Step 2: Serve it to your chicken!
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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.

#Salads #Chicken #Entrees #ChickenSalad #Sandwiches #ChickenSaladSandwiches #Tarragon #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

¿Qué Pasa?" Here’s my foolproof Cinco de Mayo, a party-worthy, irresistible shrimp ceviche. The shrimp chemically cooks in lime juice—it’s magic! Pair it with an ice-cold Corona or a Gritt Margarita on the rocks!
 
Cinco de Mayo is the annual celebration held on  May 5 to celebrate Mexico's victory over the Second French Empire at the Battle of Puebla in 1862, led by General Ignacio Zaragoza. Zaragoza died months after the battle from an undisclosed illness. The French, not to be defeated, ultimately defeated the Mexican army with a much larger French force at the Second Battle of Puebla and then occupied Mexico City.
 
Ingredients 
1 pound peeled, deveined large shrimp, chopped into 1/2-inch pieces
1/3 cup freshly squeezed lime juice
1 seeded and diced cucumber
1/2 cup diced red onion
2 seeded and minced serrano peppers
3/4 cup chopped cilantro leaves
3/4 cup freshly squeezed orange juice
1/4 cup diced ripe mango (optional)
2 peeled and halved avocados
1 lime
Kosher salt to taste
 
Directions

1. Place the shrimp in a glass bowl and add the lime juice to marinate until the shrimp is completely covered.
2. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until the shrimp are pink and slightly opaque (they will be ready to eat).
3. While the shrimp are marinating, prepare the cucumber, red onion, serrano peppers, half a cup of the cilantro, orange juice and mango if using.
4. Drain the shrimp and add the prepped ingredients to the bowl. Mix together and add salt to taste.
5. In a separate bowl, mash the avocados and lime.
6. Add salt to taste.
7. Spread the mashed avocado on a tostada chip, add a spoonful of ceviche, and finish with cilantro and a squeeze of lime.

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ChefSecret:  Tip: wear gloves while seeding and chopping the serrano pepper, otherwise your hands, and possibly other “parts” will burn for hours!

Quip of the Day:  Q. Which Disney princess only comes out on Cinco de Mayo? A. Taco Belle.
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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.

#Appetizer #Entree #Ceviche #CincoDeMayo #ShrimpCevhiche #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

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