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

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

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

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

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

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

                           How to Add Extra Flavor to a Spatchcocked Turkey
Dry brine the turkey overnight uncovered. Dry brining and refrigerating the turkey uncovered allows for air drying the skin. This helps maximize the skin's crispness and also allows the seasoning to penetrate the turkey. The salt in the dry brine helps tenderize the meat.
 
Use a compound butter. Compound butter not only adds another layer of flavor but also allows self-basting keeping the turkey moist. The seasoning in the butter can also be personalized to fit different flavor profiles.
 
Place the turkey on a roasting rack over vegetables. Placing the turkey on a rack to roast over vegetables allows the fat in the turkey skin to drain off and onto the veggies, resulting in extra crispy skin. The vegetables steam as they cook, releasing moisture in the meat. And at the end you can use them to make gravy.
 
What's the Best Turkey for Spatchcocking? A heritage turkey or an organic bird provides the best flavor. Avoid injected, or self-basting turkeys, which are often injected with salted solution or added fat. A 12- to 14-pound turkey fits on a half sheet pan making it easier to store when refrigerating. If the bird is frozen, give it enough time for the bird to defrost. Turkey should be fully thawed before spatchcocking.
 
                            How to Carve a Cooked Spatchcocked Turkey
After it has rested, transfer the turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and transfer it to a serving platter. Next, cut the breast meat off the bone, and cut it into slices for easy serving. After that, remove the wings and add to the serving platter. Save the carcass for stocks and soups, perfect for repurposing all those leftovers.
 
Serve with the side dishes of your choice like mashed potatoes, green bean casserole, baked sweet potatoes, baked squash casserole and don’t forget the cranberry sauce. Pumpkin, apple and pecan pies are all perfect for dessert.
 
ChefSecret:  Roast the turkey at 325° F. to 350° F. Remember to check the turkey with an instant read thermometer and pull the turkey out of the oven when the internal temperature reaches 170° F (It will go up another 10 degrees as it rests). The turkey will continue to cook as it rests when out of the oven.
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Quip of the Day:  Q. What’s a turkey’s favorite movie? A. “Feast and Furious”!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Thanksgiving #SpatchcockingTurkey #HappyThanksgiving #RoastTurkey #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin”? I’m a wing man. No, not that kind of wing man—I love simple Lemon-Garlic Chicken Wings. My wings are easy and foolproof, saucy and have super crispy skin. They take very little time to put together, and they come out perfectly after 35 to 40 minutes of baking time. If you’re not into lemon and garlic, you can customize the flavors to your liking.
 
I love these chicken wings because they’re quick and simple and chicken is relatively inexpensive. Thanks to one key technique you will really love the incredibly crispy, bubbly chicken skin.
 
Read on to discover the ChefSecret on making crispy skin chicken—wings, thighs and breasts. Read ahead before you start to cook my Crispy Lemon-Garlic Chicken Wings.
 
Why are they naked? Naked wings refer to chicken wings that are not battered or breaded.
 
Prep time:  15 minutes
Salt soak cycle:  15 to 60 minutes
Cook time:  35-40 minutes
Yield:  6 to 8 wings / 2 servings
 
Ingredients 
6 to 8 whole chicken wings (all three joints)
2 teaspoons kosher salt
1 large lemon, thinly sliced (around 1/8 inch) and de-seeded
6 tablespoons peeled and crushed garlic
3 tablespoons olive oil, divided
 
Directions

1. Preheat an oven to 400º F.
2. Place a rack in the middle of the oven.
3. Lightly season the chicken wings with salt on both sides. Set aside at room temperature while you prep everything else.
4. In a 9 x13-inch baking dish or rimmed sheet pan add the lemon slices, garlic and 2 tablespoons of olive oil. Toss to combine.
5. Firmly press paper towels to the skin side of the salted wings to remove any liquid on the surface, then transfer to the baking dish and pull any skin from underneath the chicken to the sides so that it can get crispy.
6. Drizzle the chicken with the remaining olive oil and use your fingers to make sure the oil coats all the skin evenly.
7. Bake the wings at 400° F until the chicken is cooked through, the skin is golden brown and crispy, and the lemons are softened, about 35-40 minutes.
8. If the chicken is cooked but the skin isn’t crispy yet, broil until the skin is your desired color.
9. Remove the cooked wings from the oven and let them sit for about 5 minutes before serving, spooning plenty of the softened lemons, garlic and sauce onto the plate with the chicken wings.

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ChefSecret:  For really crispy chicken skin, salt the skin in advance, then pat it dry with paper towels right before roasting. The salt pulls out some moisture from the skin, and the paper towels remove all that moisture from the surface, prepping it to bubble and crisp up into a beautiful, well-seasoned, golden-brown finish that I know we all crave.
The salting step doesn’t take long. I only ask that you salt the skin at least 15 minutes in advance—ideally while the oven is preheating and you’re prepping the other ingredients—but you could also do this up to an hour beforehand.
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Quip of the Day:  Q. What do you call someone who likes both the flat and drum chicken wing types?  A. Biwingual.
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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.
 
#Snacks #Appetizers #CrispyLemonGarlicChickenWings #ChickenWings #WorldSeriesSnacks #NakedChickenWings #CrispyChickenWings #Football #Tailgater #WatchParty #MLB #WorldSeriesAppetizers #NFL #AreYouReadyForSomeFootball #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

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

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

At the funeral the Irishman's wife was weeping. She said, "If I'd known how really tired he was of corned beef and cabbage I never would have given it to him again!" The Mexican's wife also wept and said, "I could have given him tacos or enchiladas! I didn't realize he hated burritos so much." Everyone turned and stared at the blonde's wife. "Hey, don't look at me," she said. "He makes his own lunch".
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Enchiladas #ChickenThighs #CreamyGreenChileSauce #Las Palmas #MontereyJackCheese #LonghornCheddarCheese #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

To make the cheese sauce

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

Put it all together

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

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ChefSecret:  You can use thick-cut deli turkey, so you don't have to roast the turkey yourself. You can substitute Parmesan cheese or a sharp Cheddar for the Pecorino Romano, if desired.
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Quip of the Day:  What did the turkey say to the turkey hunter on Thanksgiving Day? Quack, quack!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #OpenFaceSandwich #TheHotBrown #BrownHotel #OpenFaceTurkeySandwich #MornaySauce #Pecorino #Turkey #BrownMustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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ChefSecret: If you prefer white meat, use thin-cut chicken breasts. Prepare as directed but reduce cook time to about 10 minutes. Instant-read thermometer results should be the same.
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Quip of the Day:  Q.? How does a rooster make sure he is on time to crow every morning?  A.  He sets his alarm cluck!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #CrustedOvenRoastedChickenThighs #ChickenThighs #ParmesanCheese #LemonPepper #Chicken #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

To prepare the tomatillos and cook

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

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ChefSecret:  Go the extra mile and make your own Salsa Verde.
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Quip of the Day:  In what part of Mexico do kangaroos live? Cancunroo
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #MexicanDinner #SalsaVerde #Chicken #Tomatillos #Cilantro #ChickenThighs #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

To mix the salad

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

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

Quip of the Day:  I made a chicken salad this morning... But he wouldn’t eat it.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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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.

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

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

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

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

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

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

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

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

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

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

Quip of the Day:  Step by step process on how to make a chicken salad:
Step 1: Make a salad. Step 2: Serve it to your chicken!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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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.

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

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

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

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

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

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