How you doin’? Cassoulet is one of my very favorite dishes, and it originated in Languedoc in Southwest France. It is a country dish consisting of white beans baked together with different meats. Its name is derived from its cooking pot, the cassole d’Issel. It was once a simple farmhouse dish but has evolved over time into a rich and complex dish served at many of the best bistros in France where it is continually cooked and added to throughout the season. You can see blackboard signs at the front of the restaurants claiming that their cassoulet is over 1,000 days old or even older.
 
A basic cassoulet from Castelnaudary adds pork and ham plus tomatoes, garlic, onions, herbs and stock. Other regions in the country may add lamb or mutton, partridges or poulets in season, duck or confit d’oie (pieces of goose poached and preserved in goose fat) and spicy garlic sausage. Breadcrumbs and goose fat form a crust on the top of the dish.
 
This cassoulet recipe is a bit complex, but still easy to make when you follow the easy-read directions. It packs duck confit, white beans and garlic sausage all into one Instant Pot for a comforting French stew that's ready in about an hour (excluding the time to make the duck confit) compared to traditional cooking time which can take up to 3 days.
 
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings
 
Ingredients 
3 cups cannellini beans, dried (white beans)
4 medium-size duck confit legs (see recipe below)
12 ounces salt pork, cut into 1-inch cubes
8 ounces cooked French garlic sausage, sliced 1/2-inch thick
8 ounces (about 2 links) duck sausage
4 cups chicken stock
3 tablespoons tomato paste
2 tablespoons minced garlic
2 thyme fresh sprigs
2 bay leaf
1/2 teaspoon kosher salt
1/4-teaspoon freshly ground black pepper
1/2 cup fresh breadcrumbs lightly mix with duck fat
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In the bowl of an Instant Pot, cover the dried beans with 2 inches of water.
3. Cover the Instant Pot and close the release valve.
4. Set to cook on HIGH PRESSURE for 5 MINUTES.
5. As soon as the pressure is reached, press the CANCEL button and let the beans sit in the hot water for 15 minutes.
6. OPEN the QUICK RELEASE VALVE and drain the beans.
7. Return the soaked beans to the Instant Pot, add the remaining ingredients and cook over HIGH PRESSURE for 20 MINUTES.
8. After 10 minutes, OPEN the QUICK RELEASE VALVE.
9. When the pressure has been released, carve the duck confit and the duck sausages, divide the cassoulet between individual warm serving bowls and top with fresh breadcrumbs.
10. Place under the broiler for a few minutes to toast the breadcrumbs and serve.

 
                                                                       Instant Pot Duck Confit
 
Originally from Gascony, a region renowned for the quality of its duck, confit de canard was designed to sustain locals during the cold winter months. Locally reared birds would be harvested at the end of summer and then were salted, cooked and stored in fat to preserve them throughout the long, cold winter months.
 
Prep time: At least 24 hours' curing/seasoning time
Cook time: 2 hours
Yield: 4 servings
 
Ingredients 
1 tablespoon kosher salt
4 sprigs fresh thyme
4 smashed garlic cloves
2 bay leaves, torn in half
1/4 teaspoon lightly crushed black peppercorns
1/4 teaspoon lightly crushed allspice berries
4 duck legs (drumsticks and thighs)
 
Directions
To make the duck confit

1. Line a small-rimmed sheet pan or a large plate with paper towels.
2. In a large bowl, stir together the salt, thyme, garlic, bay leaves, peppercorns, and allspice.
3. Add the duck legs and toss with the salt mixture.
4. Place the duck legs in a single layer on the baking sheet and refrigerate, uncovered, for at least 24 hours and up to 3 days.
5. Brush the garlic and thyme sprigs off the duck and set aside for step 8.
6. Turn on the Instant Pot to the SAUTÉ function to heat.
7. Arrange the duck legs, skin-side down, in the Instant Pot, with as much of the flesh touching the bottom of the pot as possible. Sear until the skin turns golden brown and the fat starts to render, 5 to 10 minutes.
8. Flip the duck legs over and sear on the other side for 5 to 10 minutes. Scatter the reserved garlic and thyme on top of the duck.
9. Cover, seal and cook the duck legs on HIGH PRESSURE for 40 MINUTES, and then depressurize using the MANUAL RELEASE VALVE.
10. Flip the legs over and cook on HIGH PRESSURE for another 30 MINUTES.
11. RELEASE THE PRESSURE NATURALLY.
12. Let the duck cool completely and then store it in the refrigerator covered in its own rendered fat. You will be left with a dark brown liquid—the duck stock. It will separate from the white duck fat as the confit cools.

ChefSecret: Be sure to save the delicious duck stock liquid as it can be used for sauces, soups or anywhere you need good, concentrated meat or poultry stock. It also freezes well.

Quip of the Day: “The ability to speak in many languages is truly an asset, but the discipline to keep your mouth shut in any language is priceless.”
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Cassoulet #DuckConfit #GarlicSausage #Duck #CannelliniBeans #WhiteBeanStew #Castelnaudary #Dinner #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? With its signature citrusy sweet and tangy flavor, you’ll want to try my China Rose Orange-Sesame Chicken at home. It’s a winner!
 
Orange-Sesame Chicken is among the most popular staples on the menu at Chinese restaurants across America.
 
Why not in China, you might ask? Well, because orange chicken isn't Chinese food at all. In fact, there's a distinct difference between Chinese food and Chinese- American food and orange chicken exemplifies the latter.
 
It originated in the 1960’s in New York City. As you can see orange chicken is not nearly as old as Chinese American cuisine but encompasses all of the characteristics of Americanization… spicy, citric, bone-in chicken dishes popular in China, transformed into boneless, battered and deep-fried chicken nuggets smothered in a sweet, spicy and tart orange glaze—but there’s nothing wrong with that.
 
Orange chicken was sort of an adaptation of General Tso's Chicken… a sour tangerine chicken dish from China's Hunan province, which was served in Cantonese restaurants to wide acclaim. The boneless, battered and fried preparation of this chicken dish, orange chicken became the quintessential staple it is today.
 
In developing the recipes for China Rose, we paid particular attention to the original Hunan flavor profile. The secret is all in the sauce which features orange juice, orange zest, brown sugar, low sodium soy sauce, vinegar and red chili peppers.
 
So, skip the lukewarm takeout and the iffy restaurants and make your own delicious Orange-Sesame Chicken at home in less than one hour.
You will get rave reviews from the family; they’ll be thrilled with the bold citrus-flavored sauce—it’s way better than takeout.
 
Prep time: 20 minutes
Wok time: 20 minutes
Yield: 6 servings
 
Ingredients 
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1/2 teaspoon white pepper
1 large egg
1 cup water
2 tablespoons sesame oil, divided
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups peanut oil, or as needed, for frying
 
3 teaspoons canola oil, divided
4 whole chili peppers (reserve for garnish)
1/4 teaspoon crushed red pepper
2 teaspoons minced ginger
3 teaspoons minced garlic
1/4 cup brown sugar
1/4 cup fresh orange juice
1/4 cup white vinegar
2 tablespoons low sodium soy sauce
3 tablespoons water
2 tablespoons cornstarch
1 tablespoon orange zest
3 to 4 cups cooked rice, or as needed
2 tablespoons sliced green onion tops for garnish
2 tablespoons sesame seeds for garnish
8 to 10 orange slices rounds cut into half for garnish
 
Directions
To make the batter

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the flour, 1/2 cup cornstarch, salt and white pepper together in a large bowl.
3. Add the egg, water and 1-1/2 tablespoons oil and stir to combine (mixture will be like a sticky batter).
4. Add the chicken pieces to the batter and toss well to coat. Let chicken stand in refrigerator while oil heats.
5. Pour the peanut oil into a deep saucepan filled about 2 inches deep. Heat oil to 375° F.

To make the sauce

1. Heat 1/2 tablespoon canola oil and 2 teaspoons sesame oil in a large skillet over medium-high heat.
2. Add the whole peppers and lightly fry and then remove them from the oil, drain and set aside for garnish.
3. Add the crushed red pepper, ginger and garlic; cook, stirring constantly, until fragrant, about 30 seconds.
4. Stir in the brown sugar, orange juice, vinegar and soy sauce; bring mixture to a boil, stirring often.
5. In a small bowl combine 3 tablespoons cold water with 2 tablespoons cornstarch in a small bowl and stir until cornstarch is dissolved.
6. Pour cornstarch mixture into the saucepan and stir to combine.
7. Bring the mixture to a boil and reduce to simmer, stirring constantly until sauce thickens.
8. Turn heat off and keep warm while chicken is cooking.

Putting it all together

1. Working in batches, add the coated chicken pieces carefully to the hot oil. Oil temperature will reduce when food is added. Cook chicken at 350° F, stirring occasionally, until golden brown and crispy, 5 to 6 minutes.
2. Remove the chicken with a slotted spoon and drain on a wire rack set over paper towels.
3. Bring oil temperature back up to 365° to 375° F and repeat process with remaining chicken pieces.
4. Return the sauce mixture to medium heat, add more water if necessary if sauce thickens too much.
5. Once hot, add in the cooked chicken pieces and toss well to coat.
6. Stir in the remaining 1 teaspoon sesame oil and orange zest.
7. Serve the hot chicken over the steamed rice.
8. Garnish with the four reserved chili peppers, green onions, sesame seeds and orange slices if desired.

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ChefSecret: Hunan food is always spicy. This recipe is a mild Cantonese version. You can make it Hunan-style by adding as much heat as you like by adding more chili flakes.
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Quip of the Day: Q. Why did the Chinese restaurant go out of business?  A. They couldn’t “wok” the talk!
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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, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Chicken #OrangeSesameChicken #ChickenThighs #OrangeJuice #SesameOil #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Turkish Chicken Kebab recipe uses a flavorful, yogurt-based marinade. I'd like to think that all the chicken coming off American grills this fall will be as tasty, juicy, and tender as these. Even inexperienced grillers can produce impressive results! It's loosely based on a Lebanese yogurt lamb marinade I've used for a long time.
 
Chicken kebabs are a variation of the broader kebab tradition, which dates back to ancient Middle Eastern and Central Asian civilizations. The term "kebab" comes from the Arabic word kabāb, meaning "to roast," and the practice of cooking meat on skewers over an open flame can be traced to nomadic tribes who needed portable and efficient cooking methods.
 
Early kebabs were typically made with lamb, but chicken became a popular alternative due to its tender texture and quicker cooking time.
 
Persian cuisine played a significant role in shaping chicken kebabs, particularly through dishes like joojeh kebab, which uses marinated chicken with saffron, lemon juice, and yogurt. The Turks further developed the concept with the shish kebab, where "shish" refers to the skewer and "kebab" to flame-grilled meat. This method originated with nomadic Turks, who sought efficient ways to cook meat during migrations.
 
Perspectives designed and opened a kebab-style restaurant in Berlin for our Azerbaijan client (that’s long story we will discuss in a later blog). The restaurant, SPOT was a contemporary take on this ancient food and featured kebabs and fire baked pita with delicious marinades and sauces.
Prep time: 15 minutes
Cook time: 12 minutes
Marinade time: 2 to 8 hours
Yield: 4 servings
 
Ingredients 
1 cup whole-milk Greek yogurt
4 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons ketchup
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1-1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/8 teaspoon ground cinnamon
2-1/2 pounds boneless, skinless chicken thighs, halved
4 long metal skewers
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika and cinnamon together in a large bowl.
3. Place the chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides.
4. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hours.
5. When ready to serve, preheat your outdoor grill on medium-high heat and lightly oil the grate to prevent sticking.
6. Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
7. Place the kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, about 3 or 4 minutes.
8. Turn the kebabs and grill the other side for another 3 to 4 minutes.
9. Continue cooking and turning until chicken is no longer pink in the center; about 6 minutes more. An instant-read thermometer inserted into the center should read at least 170° F.

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ChefSecret: If you don’t have access to metal skewers you can use inexpensive bamboo skewers that have been soaked in water for at least 1 hour. That will prevent the baboo from burning.
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Quip of the Day: Q. Why do hens always live in the moment?  A. Because they don't like to count their chickens before they hatch!
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #Chicken #TurkishChickenKebabs #ChickenThighs #GreekYogurt #AleppoRedPepperFlakes #Cinnamon #Dinner #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? As I write this, it’s 115° F in Henderson, Nevada. I am feeling lazy? I’m just not into trying to make another family meal that involves a lot of muss, fuss, ingredients and loads of time? If that’s the case with you, then my Baked Lemon Chicken & Rice is the answer.
 
It is a simple dump-and-bake dish that is an easy one-dish meal with tender braised chicken, white rice and asparagus or broccoli all baked together in a bright lemon garlic sauce. Then it’s quickly finished with Parmesan cheese. It’s the simplest weeknight dinner that keeps prep quick and cleanup easy. The only thing easier is a peanut butter and jelly sandwich!
 
Prep Time: 20 minutes
Cook Time: 62 minutes
Yield: 4 to 6 servings
 
Ingredients 
1 cup uncooked white rice
1/2 cups chicken broth
1/4 cup white wine
3 cloves garlic, minced, or 1 teaspoon garlic powder
1 lemon, zested and juiced
1 pound skinless, boneless chicken breasts or chicken tenders
salt and ground black pepper to taste
1 teaspoon onion powder, or to taste
1/2 teaspoon paprika, or to taste
1 teaspoon dried oregano, or to taste
1 pound asparagus, trimmed and cut into 2- to 3-inch pieces
2 tablespoons butter, cut into pats
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
6 lemon wheels
 
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.
3. Grease a 9 X 13-inch baking dish.
4. Add the rice, chicken broth and white wine to the prepared dish.
5. Stir in garlic, lemon juice and zest.
6. Place the chicken on top.
7. Season the chicken with salt, pepper, onion powder, paprika and oregano.
8. Scatter the asparagus over the top.
9. Place the butter pats down the center of the dish.
10. Pour the cream evenly over the top.
11. Cover it tightly with foil.
12. Bake the chicken in the preheated oven until chicken is no longer pink at the center and juices run clear; 50 minutes.
13. Remove foil, sprinkle with Parmesan, lemon wheels and bake uncovered for 12 minutes longer.

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ChefSecret: If chicken breasts are too large and thick, slice them horizontally so that chicken will cook evenly.
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Quip of the Day: Q. Why does a chicken coop have two doors?  A. If it had four, it would be a chicken sedan.
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #BakedLemonChicken-Rice #LemonChicken #ChickenBreasts #Asparagus #Rice Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Kids are back in school (or soon will be) and that means simplified dinner prep for the family.
 
This Chicken Tender Parmesan Casserole is a one-dish version of an Italian favorite, with frozen, breaded chicken tenders for simplicity. It's a hearty family dinner with minimal cleanup.
 
Though you do have to cook this dish, there’s minimal prep before it goes in the oven. The chicken tenders and the pasta go straight into the casserole dish, uncooked. They’re baked in stages, along with your favorite store-bought jarred pasta sauce, chicken broth, Parmesan cheese, mozzarella cheese, seasonings and spinach. In about an hour later, you’re ready to eat. Serve it up with a nice crisp green salad and rustic garlic bread.
 
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 6 servings
 
Ingredients 
Nonstick cooking spray (prefer Pam)
8 ounces penne, or other small pasta
3 cups marinara sauce (I prefer Rao's)
1-1/2 cups low sodium chicken broth
2 cups fresh spinach, torn
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
16 frozen breaded chicken tenders
1-1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
 
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.
3. Spray a 9 X 13-inch casserole dish with nonstick cooking spray.
4. Place the uncooked pasta into the casserole dish.
5. Pour 2 cups of the marinara sauce and the chicken broth over the pasta.
6. Gently stir to combine.
7. Sprinkle in half of the spinach, and all the Italian seasoning, salt and pepper.
8. Cover it tightly with foil.
9. Bake in the preheated oven until pasta is tender and most of the liquid is absorbed; about 25 to 30 minutes.
10. Remove the casserole from oven.
11. Stir in the remaining spinach until wilted.
12. Arrange the frozen chicken tenders evenly on top of the pasta.
13. Spoon the remaining sauce over the chicken, just enough to cover lightly.
14. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
15. Bake casserole until chicken tenders reach at least 165° F) and cheese is bubbly and golden; 15 to 20 minutes.
16. Let the casserole sit for about 5 minutes before serving so it has time to slightly set and the sauce to reabsorb into the meat and pasta.

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ChefSecret: If you want the chicken extra crispy, broil the top of the casserole for 2 to 3 minutes before serving.
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Quip of the Day: Q. What did the pasta say to the cheese?  A. It’s grate to meet you!
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entree #ChickenTenderParmesanCasserole #ChickenTenders #ParmesanCheese #MozzarellaCheese #BackToSchoolDinner #Raos #Penne #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? One of our restaurant clients (Wildwood in Orlando, Florida) was all about rotisserie chicken. In fact, over 65% of sales came directly from the rotisserie. That’s because the best chicken off-the-spit is used within 45 minutes of reaching temperature. That’s when the skin is the crispiest and the meat is the juiciest. The rest of the chicken is used for chicken salad, chicken soup and chicken sandwiches.
 
I love the taste of fresh-off-the-rotisserie chicken. I’m pretty sure you do as well, but we all don’t have the luxury of owning professional rotisserie equipment. That’s why we have restaurants and supermarket delis. And that's why we find alternative ways to achieve the flavors and textures we're seeking in non-traditional ways.
 
Over the years, I have experimented with almost every spice known to man, but none compares to my secret ingredient creation. My special chicken secret ingredient is Everything Bagel spice. Despite being made with just a handful of ingredients, it will knock your socks off.
 
The next door neighbor to Wildwood was a New York style bagel bakery. They had all kinds of shake-ons and inclusions that you could dream of. A lot of the toppings wound up in the catch tray below. That’s when we borrowed a couple of cups of seasoning and added it to the marinated chicken. My big idea was to take a couple of handfuls of free spices—poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt—that all complement roast chicken. 
 
The great thing about this dish (aside from its rich, savory flavor) is that it is so simple and practically guaranteed to turn out perfect chicken that tastes just like Wildwood wood-fired rotisserie chicken. You can make it with any cut of chicken—thighs, breasts, whole and quarters—and after it's roasted, the chicken leaves an excellent gravy that pairs perfectly with roasted potatoes, broccoli, green beans, corn or nearly any other side. I'm confident Faux Rotisserie Chicken will become a family favorite in your home. I suggest using chicken leg quarters because they are usually the least expensive at the grocery store and dark meat packs a wallop on flavor—guaranteed to taste just like chicken right off the rotisserie.
 
Prep time: 10 minutes
Cook time: 1 hour
Yield: 4 servings
 
Ingredients 
4 whole chicken leg quarters
1/4 cup olive oil, divided
1/3 cup everything bagel seasoning (I prefer Trader Joe's)
1/2 (12 fluid ounce) bottle lager beer
1/2 teaspoon liquid smoke (I prefer Wright’s hickory)
8 whole loosely crushed cloves garlic
2 tablespoons low sodium soy sauce (I prefer Kikkoman)
4 tablespoons cubed salted butter
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400° F.
3. Trim any excess fat from the chicken leg quarters.
4. Pat the chicken quarters dry; brush all over with olive oil.
5. Sprinkle both sides of the quarters generously with everything bagel seasoning (which already contains salt, eliminating the need for additional seasoning).
6. Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat.
7. Add the quarters; cook, skin-side down, until golden brown, 4 to 6 minutes.
8. Flip quarters; brown the other side for 2 minutes.
9. Remove the pan from the heat.
10. Add the beer and liquid smoke to the skillet, pouring along sides of the skillet, being careful not to pour over crispy chicken skin.
11. Add crushed garlic; drizzle in soy sauce. Place butter cubes over chicken quarters; transfer the skillet to the oven.
12. Cook in the preheated oven until chicken is deeply browned, 40 to 45 minutes. (The internal temperature of the chicken, as measured by an instant thermometer, is 170°F.)
13. The juices from the cooked chicken, beer, seasoning and garlic create a flavorful pan sauce, perfect for dipping crusty bread or drizzling over chicken.
14. To thicken the sauce, transfer the chicken quarters to a platter; whisk 1/2 teaspoon of cornstarch into pan juices over low heat—mix it up a bit until it thickens. Serve the hot sauce over the chicken quarters.

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ChefSecret: This recipe calls for half a bottle of beer. Do I really need to tell you what to do with the other half? Drink it!
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Quip of the Day: Q. What do you call a scary chicken? A.  A poultry-geist.
-------------------------------------------
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, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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.

#Entree #RotisserieChicken #Chicken #Poultry #Rotisserie #Garlic #EverythingBagelSeasoning #WinnerWinnerChickenDinner  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Sometimes nostalgia takes over my food thoughts, and I have dreams of the good old days. It’s kind of funny… I am in the test kitchen working on Research & Development projects, I write about food and I design menus… then I go home and dream about food. Some of my best dreams are 5,000 calorie fantasies. I had one such dream last night about Knotts Berry Farm in Anaheim, California.

​KBF was a client of ours before the family sold the enterprise. The one thing that everyone always talks about is their chicken dinners usually served with mashed potatoes, gravy, fresh-baked biscuits, Boysenberry butter, corn and the crispiest fried chicken you’ve ever had. Old Mrs. Knott knew her way around a fried chicken.
 
Mrs. Knott wasn’t a trained cook; she was a farmer’s wife. She knew how to cook for her husband, Walter, and the men who tended the fields. The meals were simple and satisfying and provided the farm hands enough calories to go back out to the fields and do the hard, manual labor that comes with farming. You Mid-Westerners know… just because the farms were located in California didn’t make the work any easier. Any way you look at it, farming is back-breaking work.
 
Mrs. Knott always tried to add a treat at the end of the meal and that was usually pie--PIE! As time went on, that was usually a large slab of boysenberry pie. Why Boysenberry?  That’s simple. The boysenberry was developed a hundred years ago in the early 1920s by horticulturist Rudolph Boysen of Anaheim, California, just down the road a piece from Knott’s farm. Some berry varieties were difficult to grow in Southern California… strawberries being the exception.
 
Rudy work on his “invention” for several years’ growing seasons and finally he came up with a berry variety that was successful. He was so excited he put his name on it. The Boysenberry (Rubus ursinus var loganobaccus cv Boysenberry) is a Rubus hybrid berry believed to have resulted from a cross between Loganberries, Raspberries and Blackberries. The plants seemed to thrive in the acid soil and hot Orange County climate. He took his new hybrid berries to Cordelia Knott who had never seen a more beautiful berry, and she baked up a mess of Boysenberry pies. The field hands loved them.
 
Walter and Cordelia already had a roadside store next to the farms selling produce and such. Mr. Boysen turned over the rights to farmer Walter for commercial development. Cordelia started selling Boysenberry Pies, Jams and other good things made from the Boysenberry along with chicken dinners. And now you know the rest of the story, but I’m not quite finished yet.
 
The secret to traditional farm foods is to keep it simple and serve it hot. The Knott’s fried chicken recipe is as simple as it is crisp and delicious. This recipe requires only 3 ingredients—chicken, flour and oil for frying. Seasonings—salt and pepper—are table condiments. This is a no fuss recipe.
 
                                          Knotts Berry Farm Fried Chicken
 
Prep time: 50 minutes (45 minutes soak time)
Fry time: 45 minutes
Cool time: 15 minutes
Yield: 6 servings
 
Ingredients 
2 pounds frying chicken cut in eighths (use the breasts with the bones in)
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cover the chicken with salted water and soak for 45 minutes. (Very important to plump the bird. Basic science 101. Remember osmosis?)
3. Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour.
4. Bring oil to 375⁰ F in an 8 1/2-quart saucepan, electric skillet or iron skillet and carefully drop in chicken pieces. Do not overcrowd chicken in the pot.
5. Cover and fry for 45 minutes turning occasionally.
6. Remove chicken with a slotted spoon and drain on paper towels.
7. Allow the fried chicken to cool for 15 minutes before serving to prevent burning your mouth and lips.

 
                                          Mrs. Knott's Boysenberry Pie
 
A Knott’s chicken dinner is not a Knott’s Berry Farm dinner unless you finish with a large slice of Boysenberry Pie. This farm-to-table recipe is as simple as the chicken recipe above. If you don’t have the time, use a store-bought crust.
 
Prep time: 40 minutes
Bake time: 40 minutes
Cool time: 40 minutes
Yield: 1 9-inch pie / 6 servings
 
Ingredients 
7-1/2 ounces water
6-1/2 ounces sugar
1 dash kosher salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 bag (16 ounces) frozen boysenberries (do not thaw)
Prepared 2-crust pie shell
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400⁰ F.
3. In a saucepan, combine the water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
4. Thoroughly combine the cornstarch and water together in a separate glass. Add the mixture into the saucepan and stir completely.
5. Take the mixture off the heat and add the frozen boysenberries.
6. Pour into unbaked 9-inch pie crust.
7. Cover with the second top crust and seal well around the edges.
8. Make several slashes in the top to release steam.
9. Bake for 40 minutes or until top is golden brown.
10. Cool on a rack.
11. Serve with old fashioned handmade whipped cream or vanilla ice cream.

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ChefSecret: Just keep these recipes as simple as possible.
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Quip of the Day: Q. What do you get when you cross a pie and a snake?  A. A pie-thon!
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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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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.

#Entree #FriedChicken #BoysenberryPie #KnottsBerryFarm #Boysenberries #WinnerWinnerChickenDinner  #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

 How you doin’? Did you know that many of the world’s famous sauces were born in a home kitchen? So, it was with this super flavorful teriyaki-style sauce that inspired this recipe.
 
In 1955, Ernest Morgado, a Hawaiian businessman and co-founder of Pacific Poultry Co., was barbecuing up a stack of chicken for a farm-bureau meeting and used his mother’s sauce recipe to marinate it.
 
According to Hawaiian cultural lore, this chicken was such a crowd-pleaser, Morgado started serving it at fundraising barbecues, raising millions of dollars for Honolulu charities. One of his fundraisers even made the Guinness Book of World Records for largest chicken barbecue with 46,386 chicken halves.
 
Morgado famously barbecued the chicken on a kind of spit made with two grill grates.  When one side of the meat was nicely charred, hungry onlookers would shout, “HULI!,” the Hawaiian word for “turn.” Morgado trademarked the name Huli-Huli Sauce in 1958 and then, after many, many requests, started bottling it in 1986. All these years later, Huli-Huli Chicken is made throughout Hawaii, and the sauce is sold all over the world. The original recipe, of course, is top secret, but the internet abounds with copycats.
 
In my version, I whisk up ketchup, soy sauce, brown sugar, vinegar, ginger and garlic — and let the chicken marinate in it overnight. Once the chicken is on the grill, you turn it every five minutes (Huli, Huli!), basting it with the rich sauce after every turn. The result is tantalizing! The chicken comes off the grill deeply charred in a wonderful caramelized-brown-sugar way. The skin is crispy and the meat is super juicy and redolent with the tangy, smoky-sweet glaze.
 
Like Morgado, I like to make Huli-Huli Grilled Chicken for a big cookout crowd, but it’s also fantastic for midweek meals because it’s so easy to put together. I grill ours with pineapple, which tastes even more amazing with Huli-Huli Sauce. And leftovers of both the pineapple and the chicken are fantastic served over a rice bowl and garnished with a sprinkle of fresh chopped cilantro.
 
Prep time: 10 minutes
Marinade time: 8 hours or overnight
Cook time: 25 to 35 minutes
Yield: 6 to 8 servings
 
Ingredients
1/2 cup ketchup
1/2 cup low sodium soy sauce
1/2 cup packed golden brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 tablespoon peeled fresh ginger, finely grated
3 tablespoons finely grated garlic
3-1/2 to 4 pounds bone-in, skin-on chicken (thighs, legs, wings, breasts or a combination of cuts)
2 tablespoons grapeseed oil, for brushing the grill
2 tablespoon chopped chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large bowl, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir until combined.
3. Reserve and refrigerate 1/2 cup of the marinade for basting the chicken while cooking.
4. Add the chicken to the large bowl of marinade and stir well, until the chicken is evenly coated.
5. Cover the chicken with plastic wrap and refrigerate for at least 8 hours or overnight, turning the chicken at least once to coat evenly.
6. When you’re ready to cook the chicken, generously brush the grill grates with the oil and heat the grill to medium.
7. Put the chicken on the grill, cover and cook, turning every 5 minutes to keep the chicken from burning and basting with marinade after every turn.
8. The chicken is done when the internal temperature reaches 165⁰ on an instant-read thermometer, 25 to 35 minutes.
9. Garnish with chopped chives and serve immediately.

ChefSecret:  The recipe calls for low sodium soy sauce, but if you have an Asian market near you pick up a bottle of thick, dark soy sauce.

Quip of the Day: Do you ever wake up, kiss the person sleeping beside you and be glad that you're alive? Apparently, I did and won’t be allowed on Hawaiian Airlines 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.
 
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, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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.
​
#Entree #GrilledChicken #HuliHuliGrilledChicken #HuliHuliSauce #Poultry #GrillRecipes #SummerBBQ #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    © Perspectives/The Consulting Group, LLC 2026

How you doin’? I hope you had a wonderful three day weekend and thought about the importance of our men and women in the armed forces.  They are the ones who protect our wonderful way of life—God bless them all.
 
Now, moving away from holiday grilled hamburgers and hotdogs on to something everyone would like to sink their teeth into. 
 
I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavors, that up until now, you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is usually prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

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ChefSecret: I’ve been asked numerous why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
-------------------------------------------
Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
-------------------------------------------
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, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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.

#Entree #ItalianCuisine #ChickenPiccata #ArborioRice #Chicken #Poultry #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I like to find new ways to make different cuisines more approachable… I call it the democratization of foreign dishes and foods in general. It’s fun to try to duplicate the flavor that up until now you could only enjoy in your favorite restaurant or over a hot stove. My Quick & Easy Chicken Piccata and Rice is one such dish. 
 
Chicken Piccata is an Italian dish of thin, pan-fried, flour-dredged meat in a sauce of lemon juice, butter, parsley and capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit / veal piccata with lemon), whereas in American cuisine, chicken is more commonly used because the price is so much more reasonable.
 
Best of all, my Quick & Easy Chicken Piccata and Rice is a one-pan dish that has a strong piccata and lemon flavor. The rice comes out perfectly cooked and the chicken is fork tender. One of the secrets in my recipe is toasting the rice before adding the chicken.
 
Prep time: 5 minutes
Cook time:  30 minutes
Yield:  4 servings:
 
Ingredients 
1 tablespoon olive oil
1-1/2 pounds boneless, skinless chicken thighs (4 thighs)
1 teaspoon kosher salt, divided
1 finely chopped shallot
1 cup rinsed arborio rice
3 tablespoons minced garlic
3 cups chicken stock
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons drained capers
1/2 teaspoon freshly ground black pepper
4 to 6 thin-sliced lemon wheels
2 tablespoons chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly with 1/2 teaspoon salt.
4. Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Flip the chicken and cook until nearly cooked through, 3 to 4 minutes more.
5.  Transfer the chicken to a plate.
6. Add the shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes.
7. Stir in the uncooked rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in the chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. Stir to combine.
9. Bring the mixture to a boil, then reduce heat to low.
10. Return the chicken and any accumulated juices to the skillet.
11. Place the lemon wheels over the chicken pieces.
12. Continue to simmer the chicken, covered, until rice is tender and chicken is cooked through, 165° to 175° F, 10 to 15 minutes.
13. Remove skillet from heat and let stand, covered, for 5 minutes.
14. Sprinkle with parsley before serving.

-------------------------------------------
ChefSecret: I’ve been asked numerous times, why do I always specify kosher salt in all my recipes over ordinary table salt. It is not a religious thing; it is because kosher salt is purer and just tastes better. Due to the lack of metallic or off-tasting additives such as iodine, fluoride or dextrose, I use it instead of additive-containing common table salt. It is also easier to gauge the amount of salt when salting by hand because of the larger grain size. Some recipes specifically call for volume measurement of kosher/kitchen salt, which for some brands weighs less per measure due to its lower density and is therefore less salty than an equal volume measurement of table salt.
-------------------------------------------
Quip of the Day: Q. Why was the Italian chef so mean? A. Because he whipped the cream and beat the eggs.
-------------------------------------------
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, be positive, stay well, stay safe and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. 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.

#Entree #ItalianCuisine #ChickenPiccata #ArborioRice #Chicken #Poultry #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026