How you doin’? Chicken au Poivre is inspired by the classic French dish Steak au Poivre, that features steak coated in cracked peppercorns and served with a creamy sauce.
 
It likely originated in mid-20th century Paris bistros, adapting the traditional recipe by substituting less expensive chicken for beef, making it a more accessible and economical everyday option.
 
Starting the chicken in a cold pan renders the skin perfectly, producing crisp, golden results without excess oil. The Cognac and creamy sauce delivers restaurant-level richness with balanced peppery heat. This dish transforms a steakhouse classic into an accessible, one-pan weeknight dinner without sacrificing elegance. Bone-in, skin-on chicken thighs, prized for their juicy tenderness and flavorful, self-basting skin, are the stars. The technique begins unconventionally with a cold pan.
 
Once the chicken is perfectly golden, the sauce builds right in the same pan. Shallots, garlic, thyme, and coarsely cracked pepper sizzle in the drippings before being deglazed with a shot of Cognac. The resulting chicken infuses every layer of the sauce with rich, peppery complexity. Crème fraîche and Dijon mustard add a lush creaminess and tang that temper the heat of the peppercorns, coating the tender chicken in a velvety glaze.
 
I like to serve it straight from the skillet with French fries or buttery mashed potatoes and roasted vegetables to soak up every drop of that decadent sauce.
Finish the dish with chopped fresh chives and an extra grind of black pepper.
 
Prep time: 15 minutes
Cook time: 30 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon black peppercorns
2 pounds skinless, boneless chicken thighs, patted dry
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1/2 teaspoon salt, or to taste
2 tablespoons minced shallots
1 cup low-sodium chicken broth
1/2 cup crème fraîche
1 tablespoon Dijon mustard
3 fresh thyme sprigs, or to taste
3 tablespoons Cognac
1 tablespoon freshly squeezed lemon juice
fresh parsley sprigs for garnish (optional)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Put the peppercorns into a zippered food storage bag and seal. Lightly pound with a meat mallet or skillet until peppercorns are broken and cracked. Set aside.
3. Season the chicken with salt and add it to the skillet. Cook chicken on both sides until lightly browned, about 3 to 4 minutes per side. Remove to a plate and keep warm.
4. Add olive oil and 1 tablespoon butter to a 12-inch nonstick skillet set over medium heat. Heat until the butter is melted and no longer bubbling. Swirl the pan to combine oil and butter.
5. Add remaining butter and shallots to the skillet. Cook, stirring, until butter melts and shallot is softened, about 1 minute.
6. Stir in the broth, crème fraîche, Dijon mustard, thyme, Cognac and cracked peppercorns. Cook, stirring, and bring to a boil. Make sure to stir up any browned bits that are left in the sauce from the bottom of the pan.
7. Add the chicken and any juices from the plate.
8. Return to a boil, then reduce to a simmer.
9. Cook until chicken is no longer pink at the center and juices run clear, 8 to 10 minutes. An instant read thermometer inserted into the thickest part should read 165° F.
10. Divide the chicken among 4 plates.
11. Turn the heat back to medium, add lemon juice, and cook until sauce thickens and darkens a bit, 3 to 5 minutes.
12. Spoon sauce over chicken, add vegetables to the plate and garnish with parsley and a crank (or two) of freshly ground black pepper.

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ChefSecret:  Greek yogurt or sour cream can be used as a substitute for crème fraîche, but it is tangier and less rich. Use it in a 1:1 ratio, keeping in mind that it may curdle if heated too quickly.
 
Sliced mushrooms can be a nice addition to this dish. If desired, add them to the pan at step #5.
 
You can substitute bone-in, skin-on chicken breasts for thighs, but expect a slightly different texture and cook time. Breasts are leaner, so take care not to overcook them. Sear them skin side down in a cold pan until golden, then finish cooking gently over medium heat or in the oven until just cooked through. The sauce’s richness helps offset the leaner meat, keeping it juicy and flavorful while maintaining the same peppery, luxurious essence of the dish.
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Quip of the Day:  Q. Why did the chicken sit on the middle of the road?  A. She wanted to lay it on the line.
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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 also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #ChickenAuPoivre #ChickenThighs #Cognac #Peppercorns #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Wonderful meals don’t have to be time-consuming, complicated, and expensive. Even many of the slow cooker recipes have a Baroque ingredient list—double digits with lots of chopping, slicing, and dicing.
 
After spending hours in the test kitchen or in one of my clients’ restaurant kitchens, often when I get home, I just want to make it easy on Ed. I prefer that my home-cooked  meals be a little less work. If you’re like me, I’m always on the lookout for simple yet delicious recipes that won’t cost a fortune.
 
Slow Cooker Butter Beef makes it easy and all you have to do is layer 4 ingredients into your slow cooker. Here’s a beefy meal that has just a few ingredients, little preparation time and inexpensive beef stew meat. Your slow cooker does all the work.
 
My Slow-Cooker Butter Beef recipe only requires you to use a stick of butter, stew meat and package of Lipton dry onion soup mix. The beef cooks slowly in the butter rendering tender, flavorful beef that melts in your mouth. Try serving this dish over egg noodles, rice, mashed potatoes or riced cauliflower.
 
Set your slow cooker on low for 8 hours or high for 4 hours. That’s it! The only hard part is resisting the tempting aromas filling your kitchen over the next few hours. It really works.
 
Prep time:  5 minutes
Cook time:  4 to 8 hours (high heat / low heat)
Yield:  4 servings
 
Ingredients 
1 to 1-1/2 pounds of stew meat, cut into large chunks
1 stick of butter
1 package onion soup mix (I prefer Lipton)
1 cup of beef stock or red wine
green onions tops or chopped parsley (garnish)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Pat dry the meat with paper towel, and place it in the slow cooker.
3. Add butter cut into tablespoon pieces.
4. Sprinkle the onion soup over the meat.
5. Add the beef stock or wine.
6. Close the cover on the slow cooker.
7. Set the cook time and walk away.
8. Serve over noodles and garnish as desired.

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ChefSecret:  Last week I got a shipment of filet tips from Riverbend Ranch—my go-to premium beef supplier. I used that meat for my butter beef, and you would have thought you were eating food from a 5-star restaurant.  You can make it your own by adding additional ingredients to the mix—try carrots, celery, small, canned potatoes and any spice that makes you happy.
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Quip of the Day:  Q. Why don’t cows ever have any money? A. Because the farmers milk them dry!
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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, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #SlowCookerRecipes #ButterBeefRecipe #BudgetDinners #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Did you know fried shrimp is the seafood of choice for many people?
 
We learned a lot about guests’ likes and dislikes at our two seafood restaurants—Fanny’s Fish Market and The Fish Markets. The latter was all about grilled fresh-caught seafood. We did have shrimp on the menu, but it was skewered and grilled and not fried. At Fanny’s it was all about seafood based sauces over pastas and seafood chowders. Neither restaurant had a fryer.  The requests for fried shrimp became more and more frequent and we soon discovered if we didn’t have fried shrimp on the menu, one person might cancel out a party of 4. I guess cancel-culture started at my restaurants years ago!
 
It was time for a road trip with our chefs travelling down south where they really know the best ways to fry fish and shrimp. Along the way we stopped at the San Jacinto Inn, outside of Galveston, Texas. They served great fried shrimp, but not quite what we wanted. Next, we traveled down to the Carolina Coasts.
 
Along the East coast, very close to the North Carolina/South Carolina State line, there is a small little town called Calabash. Calabash is a small fishing town in Brunswick County, North Carolina. The population is less than 2,000. Calabash prides itself on being the "Seafood Capital of the World" because of the town's many "Calabash-Style" seafood restaurants.
 
In Calabash you’ll find several seafood restaurants, all serving delicious lightly battered and lightly fried seafood. Our culinary group ate in most of them, asked questions to all, learned what we needed to know and came back home to the test kitchen to test out our new knowledge. We discovered all the recipes had one thing in common: simple to make and yummy to eat—just what Fanny would have fried up in her day.
 
Fanny was way ahead of the pandemic and did as much business at the tables as they did in take-out—nearly 1,800 pounds of shrimp a week. Calabash shrimp is mainly “popcorn” shrimp which are small in size, grading out at 130/150 shrimp to the pound. You ‘pop’ them in your mouth, well like POPCORN.  Or use larger shrimp that make it more like a meal than a popping snack or appetizer. The result is a lightly battered, lightly fried shrimp. It’s super easy and super delicious and table ready in just a few minutes.
 
Prep time: 15 minutes
Fry time: 2 minutes
Yield: 2-3 servings
 
Ingredients
1 pound small size peeled and deveined shrimp (usually frozen)
1/4 cup evaporated milk
1 teaspoon hot sauce (I prefer Frank’s Hot Sauce, but Tabasco works as well)
1 cup self-rising flour (not all-purpose)
1/2 teaspoon kosher salt
1/4 teaspoon finely ground pepper
Peanut oil for frying
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thaw the frozen shrimp in a refrigerator overnight or in a bowl of cold water, if using frozen.
3. Thoroughly drain water from the shrimp and line a plate with paper towel when ready to fry.
4. Mix the milk and hot sauce together.
5. Add the drained shrimp and toss to fully coat with milk.
6. Place the flour in a small bowl or deep container.
7. Add the salt and pepper and whisk to incorporate.
8. Fill a deep pot with peanut oil and heat up on stove top to 350⁰ F—use a candy or frying thermometer.
9. Remove the shrimp from the bowl with milk and drop into the flour.
10. Toss the shrimp well in the seasoned flour to fully coat.
11. Place the shrimp in a wire basket if you have one. Gently shake off excess flour.
12. Carefully place the shrimp in hot oil.
13. Fry the shrimp for about 1-2 minutes or until lightly golden brown in color.
14. Remove from oil and place on a wire rack to drain; then transfer to the paper towel to complete the draining process.
15. Serve while warm with red cocktail sauce, or your favorite seafood dipping sauce.

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ChefSecret:  The big secret is evaporated milk—use it for the best results. Test fry up a couple shrimp to test the oil for perfect frying and flavor. Give it a taste to see if little more salt or pepper needs to be added to the flour mixture.

Quip of the Day: Life is like pantyhose. It all depends on what you put into 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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Entrees #Seafood #FriedShrimp #PopcornShrimp #FannysFishMarket #FishMarket #CocktailSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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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, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? As we move through winter and some pack the away grill for the cold months, I start looking for long-cook hearty meals. That means get out the Instant Pot, Crock Pot and even the Dutch Oven pot.
 
One of the first recipes I’ll go for are Italian dishes, and Osso Buco will be on the top of my list which can be cooked with any of the appliances listed above.
 
"Osso Buco" means "hole of bone" because the marrow provides the rich flavor to the sauce. A marrow spoon, one of those long skinny spoons found in old sterling silverware sets, would come in handy with this dish, as the succulent shank marrow can be tricky to extract (I used the skinny end of a teaspoon). That was one of the trick questions on the tour of Hearst Castle--What is this funny spoon used for?
 
Osso Buco is an Italian entree of braised veal shanks and veggies. When I see it on an Italian restaurant’s menu I always feel compelled to order it, but it is rarely as good as I can make here at home.
 
The bones of this recipe were given to me by a friend of mine who owns an Italian restaurant in San Francisco. It is a secret recipe that his grandfather brought over from Rome. The big secret is this recipe calls for pancetta (Italian uncured bacon), instead of olive oil, for the browning of the veal and cooking the vegetables. The pancetta adds a different flavor note, so use it if you can.
 
The second big secret (I am sharing all of my secrets) is the gremolata (parsley, lemon zest, and garlic) which adds a pungent garnish for Osso Buco. Don’t take a short cut and skip it. Gremolata is a fantastic Italian garnish.
 
Veal shanks are the traditional meat for Osso Buco, and probably what you're used to seeing on restaurant menus. But sometimes they are hard to find. Lots of people think of an image of cooking a baby calf. The shank ingredient can be from several animals and can benefit from this same preparation—lamb, goat, pork, beef and even some game shanks will work.
 
I believe that braised dishes are usually better the next day which makes it a convenient dish to make ahead and heat it up the next day. When it's done cooking, allow it to cool completely before refrigerating in an airtight container.
 
Before reheating, remove any solidified fat and let the meat temper a bit (sit at room temperature for about 15) so you’re not reheating directly from the refrigerator. To reheat, add the shanks back into the Dutch oven, add a little stock, cover, and gently reheat at 325°F until just heated through, about 30 to 45 minutes. Start checking at 30 minutes. Do not reheat any longer than needed.
 
When you’ve got this wonderful hearty dish with lots of sauce, you’re not going to want to waste a drop of it. Serve this this over cheesy polenta, garlic mashed potatoes or a nice risotto. Finally, don’t forget the warm, fresh, crusty Italian bread with an EVOO laced with sliced roasted garlic for dipping.
 
Prep time:  20 minutes
Cook time:  1 – 1-1/2 hours
Reheat time: 30-45 minutes
Yield:  4 to 6 servings
 
Ingredients 
For the Osso Buco
4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)
Flour for dredging the meat before browning
2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
Salt and pepper, to taste
1 medium onion (1/4 inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4 inch dice)
2 tablespoons chopped garlic (about 4 cloves)
3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
1 cup red wine
1 to 2 cups chicken stock
 
 
For the Gremolata
2 tablespoons Italian parsley
1 tablespoon finely grated lemon zest
2 tablespoons crushed and minced cloves garlic
 
Directions

1. Preheat an oven to 325° F.
2. Heat a Dutch oven on the stove top over medium heat for about 5 minutes. Add pancetta to pan, cook, stirring occasionally.
3. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel to drain; set aside.
4. Drain off all but two tablespoons of the fat from the pan.
5. Place the flour in a shallow bowl.
6. Season the veal shanks well with salt and pepper. Dredge the veal shanks with flour, shake off any excess.
7. Add the shanks to the hot pancetta fat in the pan.
8. Increase the heat to medium high and cook the shanks on each side until well browned, about 5 minutes per side.
9. Remove the shanks to a plate, set aside.
10. Add the onions, carrots and celery to the Dutch oven.
11. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and add the garlic and thyme.
12. Continue cooking until the vegetables just begin to brown (about 10 minutes).
13. Add the shanks and the pancetta back to the pan.
14. Pour in the wine and then add enough stock to come up a little more than halfway up the sides of the shanks.
15. Bring to a simmer.
16. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1-1/2 hours.

To make the gremolata:

1. Combine the gremolata ingredients, place in a separate small serving dish.
2. Sprinkle on top of mashed potatoes, risotto or polenta.

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ChefSecret:  Pancetta is one of the secrets to making a classic Italian Osso Buco. Do not substitute ordinary bacon for the Pancetta. Pancetta isn't smoked. Ordinary bacon's smoky flavor will overpower the delicate flavor of this veal dish.
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Quip of the Day:  Q. What do you call a hooker that asks for payment in Italian food?
A. A pasta-tute.
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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, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #OssoBucco #Pancetta #VealShanks #Veal #Gremolata #ItalianDinner #RedMeat #Protein #HealthyNew Year #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
             
                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? 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
-------------------------------------------
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
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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 #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