How you doin’? Broccoli is a damn good side dish, but it can easily become the main event with my Garlic-Parmesan Italian Broccoli. If you’re taking a meat-free holiday, I know you’ll love this easy-as-can-be vegan* recipe.
 
This creamy broccoli dish takes non-Asian stir-fry to the next level featuring broccoli coated in a velvety, sun-dried tomato–infused sauce with garlic and Parmesan cheese. Made with simple ingredients, Garlic-Parmesan Italian Broccoli is perfect as a side dish or a vegetarian main. Whether you serve it with crusty bread or over whole grains, it’s sure to be a winner.
 
This veggie-focused recipe offers a flavorful twist on the classic chicken dish.
Broccoli is well known for its health benefits (loaded with antioxidants) to the immune system, bones, skin and heart, plus it just tastes great!
 
To achieve the best char on the broccoli, allow it to cook undisturbed in the pan.
The broccoli becomes sweet and tender-crisp before adding the garlicky Parmesan cream sauce studded with tangy sun-dried tomatoes. This is the classic mouthwatering tomato base sauce that makes this a versatile dish for any night. The crushed red pepper brings a little kick, while the herby basil finishes it off on a fresh note.
 
Prep time:  15 minutes
Cook time:  25 minutes
Yield:  6 servings
 
Ingredients 
3 tablespoons oil from sun-dried tomato jar, divided
2/3 cup drained julienne-cut sun-dried tomatoes in oil with herbs
8 cups broccoli florets, divided
1/2 cup chopped shallot
2 tablespoons minced garlic
1-1/4 cups lower-sodium vegetable broth (or chicken stock)
1 teaspoon prepared Italian seasoning
1/2 teaspoon hot paprika
1/4 teaspoon crushed red pepper, plus more for garnish
1/4 teaspoon kosher salt
1/4 cup heavy cream (or vegan alternative)
3 tablespoons roughly chopped fresh basil, divided
1/2 cup grated Parmesan cheese, divided (or vegan alternative)
 
Directions

1. Heat 1 tablespoon sun-dried tomato oil in a large skillet over medium-high heat.
2. Add 4 cups broccoli in an even layer; cook, undisturbed, until browned (charred), about 4 minutes.
3. Stir and cook until browned all over and bright green stirring occasionally, 2 to 3 minutes.
4. Transfer to a plate.
5. Do not wipe the pan clean.
6. Repeat the process with an additional 1 tablespoon oil and the remaining 4 cups broccoli.
7.  Do not wipe the pan clean.
8. In the same skillet, heat the remaining 1 tablespoon oil over medium heat.
9.  Add the chopped shallot; cook, stirring often, until softened, about 2 minutes.
10. Stir in 2/3 cup sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.
11. Stir in the reserved precooked broccoli, 1-1/4 cups broth, Italian seasoning, paprika, red pepper and salt.
12. Cover and cook, undisturbed, until the broth is slightly reduced and the broccoli is crisp-tender, about 3 minutes.
13. Stir in the cream and 2 tablespoons basil; cook, stirring constantly, until the sauce is slightly thickened, 1 to 2 minutes.
14. Remove from heat.
15. Gradually stir in 1/4 cup plus 2 tablespoons Parmesan until melted and combined, 30 to 45 seconds.
16. Sprinkle with the remaining 1 tablespoon basil and 2 tablespoons Parmesan.
17.  Adjust seasoning to taste.
18. Garnish with additional crushed red pepper, if desired.

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ChefSecret: Replacing the vegetable broth with chicken broth will add more depth of flavor and richness. You can also add a little cream cheese at the same time as the Parmesan to help thicken the sauce. This takes it out of the realm of vegan.  If you don’t have an Italian seasoning blend just substitute dried basil or oregano. Want a meatier entrée? Add some cooked chicken.
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Quip of the Day:  So, this guy is working in the produce department at a grocery store when a lady walks up and says, “Excuse me, where’s the broccoli? I can’t seem to find it.”
He replies, “Oh, I’m terribly sorry, we’re out of broccoli. We’ll have some first thing tomorrow morning.” Then he goes back to work.
A few minutes later, the same lady comes back and says, “Mister, where’s the broccoli? Do you have any broccoli?”
He replies again, “No ma’am, we’re fresh out of broccoli. We’ll have some tomorrow morning.” And he returns to his work.
A few minutes later, the woman walks up a third time, right in his face, and asks, “Why can’t I find any broccoli? Where’s the broccoli?”
At this point, the guy says, “Lady, do me a favor, will ya? How do you spell ‘cat,’ like in ‘catastrophic’?”
She replies, “C-A-T.”
He says, “Good. How do you spell ‘dog,’ like in ‘dogmatic’?”
She answers, “D-O-G.”
Then he asks, “Now, how do you spell ‘f*ck’ like in ‘broccoli’?” A little confused, the woman replies, “There is no ‘f*ck’ in broccoli.”
And the guy shouts, “THAT’S WHAT I’VE BEEN TRYING TO TELL YOU, LADY!”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

​#Entree #GarlicParmesanBroccoli #Garlie #Parmesan #Broccoli #SideDish #Vegetables #VeganRecipe #VegetarianRecipe #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Corn season is in full swing. Not only is it sweet and delicious but it is relatively inexpensive. Corn is part of many cultures’ food heritage, especially Native Americans and Mexicans who make some absolutely wonderful dishes with off the cob corn.
 
Elote, a beloved street food, is not just a snack, it represents centuries of tradition, cultural fusion, and culinary evolution. This humble grilled corn on the cob, often coated with rich toppings, has become a symbol of Mexican cuisine, celebrated for its burst of flavors. But where did Elote come from?
 
To truly appreciate the origins of Elote, let’s first explore the history of corn itself. Corn, or maize, has been cultivated in Mesoamerica for thousands of years, with its domestication believed to date back to around 9000 BC. Archaeological evidence has shown that Indigenous peoples of this region were not only growing corn but also experimenting with various farming techniques.
 
For many ancient civilizations, corn was more than just a food source; it was a cultural cornerstone. Corn was often revered as a sacred plant, seen as a gift from the gods. It played a central role in various religious rituals and ceremonies.
As a primary staple crop, corn significantly influenced the economy. It formed the basis of diets for various Indigenous groups, including the Aztecs and the Maya.
The significance of corn laid the groundwork for recipes and culinary practices that would evolve over generations, leading to what we now recognize as Elote.
 
My salad version of Elote—Southern California Corn Salad—that I make for cookouts is derived from a classic Mexican street food, combines grilled, charred corn, Cotija cheese and cilantro with a spicy lime mayonnaise for a deliciously easy way to enjoy fresh seasonal corn.
 
Soak time:  1 hour
Prep time:  20 minutes
Cook time:  25-30 minutes
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
6 to 8 plump ears fresh corn in the husk (yellow or white corn)
 
Chile-Lime Mayonnaise
1/2 cup mayonnaise
2 tablespoons freshly-squeeze lime juice
1 teaspoon hot sauce (I prefer Cholula Hot Sauce)
1/2 teaspoon mild chili powder
1/4 teaspoon smoked paprika
 
1/2 cup crumbled Cotija cheese
1/2 cup coarsely chopped cilantro
2 chopped scallions (the whole onion)
Garnish with lime wedges
 
Directions

1. Soak the whole corn cobs (in the husk) in cold water for at least 1 hour.
2. Mix the mayonnaise, lime juice, hot sauce, chili powder and paprika together in a bowl.
3. Refrigerate chili-lime mayonnaise until ready to use.
4. Preheat an outdoor grill on medium heat and lightly oil the grates.
5. Drain the corn.
6. Grill the corn in the husks, about 4- to 6-inches away from the heat source for 15 to 20 minutes.
7. Let the corn cool until it is easily handled.
8. Shuck the corn and return the cobs to the grill cooking until lightly charred, about 3 to 5 minutes.
9. Remove the corn from the heat and let them cool.
10. Cut kernels off the cob (see my ChefSecret).
11. Combine the charred corn kernels, Cotija cheese, cilantro and scallions in a large bowl.
12. Gently fold in chili-lime mayonnaise.
13. Refrigerate for at least 1-hour.
14. Serve and enjoy!

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ChefSecret:  To safely strip the corn from the cob, use a Bunt pan to catch the kernels to help you have a center post to steady the cob while you are stripping the kernels with a sharp knife.
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Quip of the Day:  Q. Why were all the corn stalks afraid of Jimmy?  A. Because Jimmy cracks corn and he don’t care.
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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.
 
#SideDish #SummerSides #Elote #CornSalad #Cotija #OldCaliforniaCornSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Dear, sweet Joan has been on me about some of the recipes that are more dessert oriented than healthful. What can I tell you? I love my sweets! My Tomato, Onion & Cucumber Salad gets us closer to Joan’s new mandatory dietary guidelines.
 
When I was traveling in Demark, I found a universal salad that was served with almost all meals. It was a little bit different from restaurant to restaurant and house to house, but all in all pretty much the same and very craveable. 
 
Back in the Southern United States, I found similar salads. And even when I was in Japan there were great cucumber salads sometimes made with rice vinegar and a touch of roasted sesame oil.
 
Like most recipes of this ilk, they are simple and perfect. This Tomato, Onion & Cucumber Salad is made fresh with in-season tomatoes, plump cucumbers, and sweet onions, seasoned with salt and pepper, then dressed in vinegar and just a pinch of sugar (really , Joan, just a pinch). The salad needs to blossom for an hour or two, allowing the vegetables to release some of their flavors, adding to the ‘dressing’ and bringing the whole thing together in one big beautifully harmonious note. Actually, I love making and eating this salad for Joan and me
 
Prep time:  10 minutes
Marinade time:  30 minutes
Yield:  6-8 servings
 
Ingredients 
4 medium tomatoes on the vine, peeled if desired, cored, and cut into wedges or a pint of cherry or grape tomatoes that have been peeled
1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
1/4 thinly sliced and separated Vidalia onion
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper  
1/4 cup distilled white vinegar or vinegar of your choice (see ChefSecret below)
1 teaspoon granulated sugar
Fresh or dried herbs and seasonings such as dill, parsley, chili flakes (to taste)
 
Directions

1. In a mixing bowl, combine the tomatoes, cucumbers and onions and season with salt and pepper.
2. Add the vinegar, sugar and herbs and seasonings, if using.
3. Stir, and allow the salad to marinate in the refrigerator for 15 to 30 minutes before serving.
4. Store leftovers covered in the refrigerator for up to 7 days.

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ChefSecrets: It’s not at all complicated , I promise, but a few things to note before you start:

• You can use your favorite kind of vinegar; instead of white vinegar (5%), try a mild rice or sherry vinegar. I always add a teaspoon or two of balsamic vinegar to enhance the taste.
• If you have them on hand, add some fresh basil or parsley—a teaspoon of each is great.
• I love a sweet Vidalia onion, but you can use a red onion or even scallions instead of yellow onion.
• I sometimes use skinned cherry or grape tomatoes just to change it up a touch.

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

#Salad #SideDish #TomatoOnionCucumberSalad #Tomatoes #Onions #Cucumbers #MarinatedSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? To those under fifty who grew-up on a ranch where they still say, “howdy,” if I mention the words "cowboy beans" to you, what comes to mind? Probably a delicious and hearty entrée or side. The rest of you may think about the cowboy beans scene in Blazing Saddles. Humorous cultural references aside, cowboy beans are actually great and the perfect accompaniment to summer outdoor barbecues.
 
There are probably as many versions of cowboy beans as there are barbecue cooks. There are usually one or more varieties of beans in the recipes and some also include smoked meat like bacon or a smoked ham hock together with sweet tangy barbecue sauce. What defines my scratch-made Bucking Bronco Rodeo Beans, besides the beans, is a sweet barbecue sauce, smoked ham hock and coffee—yes, I said coffee.
 
Coffee is the secret ingredient in many chili recipes. The story goes back to the days when cowboys added leftover coffee to their pot of beans because fresh water was hard to come by. Coffee adds a depth of flavor and a slight bitterness that keeps the sweet-spicy of the barbecue sauce in check.
 
For the smoked meat, I use smoked ham hocks. The pit masters at Fox Smokehouse Barbecue in Boulder City use shredded burnt ends from their smoked brisket. That’s only one of the many reasons they are considered one of the top 5 barbecue restaurants in America—they’re beans are so rich and meaty.
 
For my Bucking Bronco Rodeo Beans, I cook my beans from scratch, starting with dry pinto beans. The one problem that people can encounter when cooking beans from scratch in a recipe like this is that the beans don't soften up, even with long cook times. Many things can cause this.
 
Beans like to be stored in a cool, dry environment. If you store beans in a humid, warm environment, they'll get harder. Calcium can firm up beans, so if you are cooking with hard water, which can cause beans to be too hard as well (I’ll tell you the hard water story later in this blog). Finally, old beans take longer to cook.
 
Soak the dry beans overnight in plenty of water. This will help "open up" the beans before cooking them. Add a teaspoon of salt and a quarter teaspoon of baking soda to each quart of soaking water. Either will reduce some of the minerals that cause the beans to be hard. Add the barbecue sauce only after the beans are soft enough to eat. All barbecue sauces have sugar and calcium in it that will keep the beans from softening.
 
Bean soak time:  8 hours or overnight
Prep time:  15 minutes
Cook time:  3-4 hours
Yield:  8 to 10 servings
 
Ingredients 
2 cups (about 12 ounces) dried pinto beans
1 tablespoon bacon fat
1 tablespoon vegetable oil
1 cup chopped yellow onion
6 tablespoons minced garlic
1 smoked ham hock
2 cups water
2 teaspoons kosher salt, to taste
2 cups brewed coffee
1-1/2 cups barbecue sauce (I prefer Masterpiece Original)
2 tablespoons Tabasco Sauce
 
Directions

1. Place the beans in a large pot and cover with a couple inches of water. Soak the beans overnight and then drain.
2. Heat the bacon fat and the vegetable oil in a Dutch oven or other heavy-bottomed, lidded pot over medium-high heat.
3. Add the onion and sauté for 3 minutes, stirring often, until translucent and just beginning to brown.
4. Add the garlic and sauté for another 1 to 2 minutes.
5. Add the drained beans to the pot with the onions. Add the smoked ham hock, the water, salt and the coffee.
6. Stir and bring to a simmer. Cook for 1 to 2 hours. (Some beans may take longer to cook, especially if they are older.) The beans should be soft enough to chew but not mushy soft.
7. Add the barbecue sauce and stir to combine.
8. Cover and simmer on low heat until the meat from the ham hock begins to fall apart from the bone, about 2 hours.
9. After an hour, check on the beans every 15 minutes. If the beans begin to break down, remove from heat.
10. When the beans are done cooking, pull the ham hock and strip the meat from the bone. Add the meat to the beans and discard the bone.
11. Add salt to taste.
12. Add Tabasco Sauce for a halo of heat.
13. Keep warm until ready to serve.

Make it a barbecue feast. Serve with grilled chicken, spareribs, smoked brisket, braised barbecued beef sandwiches, fried pickles, coleslaw and potato salad.
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ChefSecret:  If you don’t have time for an overnight bean soak, bring a pot with the beans covered with 2 inches of water to a boil, remove from heat and let soak for an hour, then drain. If you want to use canned beans, use 4 (15-ounce cans), drained—Combine after step 7.  

Quip of the Day:  Q. What do you call a bean with a sense of humor? A. A funny bean!

The Water Story:  During the Civil War, Union soldiers discovered that their ration of beans never fully cooked to softened the beans. Most Southern water was very different than that of the North. The soldiers used to complain that it was the Hard Bean Water—today, it’s just HARD WATER.

A Little Medical Advice (very little):  To reduce the natural flatulence effects (the “fart factor”) of legumes, add a coin sized slice of raw ginger during the cooking process.
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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.

#SideDish #RodeoBeans #BBQBeans #CoffeeInTheBeans #BBQSides #SlowCooking #PintoBeans #BBQSauce #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Did you know that Cucumbers are not only good but good for you? Cucs are low in calories and high in water content, making them excellent for hydration and weight management. They also provide vitamins and antioxidants that may help with digestion, blood sugar control, and skin health.
 
Just when the summer heat is at its peak, cucumbers ripen on the vine to save the day. After being out and about working up an appetite in the summer sun, the thought of heavy food is completely unappealing.
 
My Japanese Cucumber Salad is made Asian-style with just cucumbers, sugar, rice vinegar, and salt—that’s all. Just stir it all together and serve. I love making this salad because it’s so quick and it goes with everything. It will awaken your palate before the meal begins and between courses.
 
You can use any kind of cucumber for this recipe. If you are using thin-skinned Persian or Japanese cucumbers, you can leave them unpeeled. If you are using standard cucs with thicker skins, you can peel them if you want to.
 
Sometimes I like to leave thin strips of peel running the length of the cucumber, creating little bits of green around the slices. If using mature cucs with big seeds, cut them in half and scoop out the seeds and pulp.
 
If you want to take it up a notch, add a handful of halved cherry tomatoes and some chopped cilantro for color.
 
Prep time:  10 minutes
Yield:  4 servings, about 5 cups
 
Ingredients
1/2 cup Japanese rice vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
2 large cucumbers
2 trimmed and sliced green onion tops
 
Directions

1. Add the vinegar, sugar and salt to a large bowl and stir together. The sugar will dissolve while you slice the cucumbers.
2. Peel the cucumbers, if preferred, and thinly slice.
3. Give the dressing another stir to ensure the sugar dissolves, then add the cucumbers and green onions.
4. Toss and serve or cover and refrigerate until it’s time to serve.
5. This will hold refrigerated for up to 3 days.

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ChefSecret:  English cucumbers have a mild and slightly sweet flavor. They are often described as being refreshing and crisp. Japanese cucumbers, on the other hand, have a more pronounced and vibrant taste. They are known for their bright, melon-like flavors, which add a unique twist to salads and other dishes.

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

#Salad #SideDish #JapaneseCucumberSalad #SummerCucumberSalad #EnglishCucumbers #JapaneseCucumbers #RiceVinegar #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I wait all year long for corn to come into season locally. This is one of my favorite summer vegetables no matter how it is prepared. Corn is always a hit among a big crowd of hungry friends, no one doesn’t like fresh sweet corn.
 
I love cooking corn on the grill in its natural husk. I also like to cover a cob with mayonnaise and seasonings, wrap it in foil and cook it in the oven or on the BBQ. I have even served corn breaded and fried in corn oil. Another old Southern corn trick— which adds richness and brings out the corn's natural sweetness— is Corn on the Cob, Tennessee-style. My old Southern method for making corn on the cob is simply boiling it in milk and butter.
 
Simmering vegetables in buttery milk is an easy way to end up with tender, perfectly seasoned vegetables such as lima beans, green beans, potatoes, and yes, even corn. The lactase (a kind of sugar) in the milk tenderizes the vegetables and imparts a subtle sweetness. The butter adds a rich flavor, so your guests don’t even need to add extra butter. After only about 6 minutes in their buttery milk bath, the cobs of corn are good to go.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  6 servings
 
Ingredients 
2 tablespoons kosher salt
1 cup whole milk
8 tablespoons butter (1 stick)
6 ears shucked corn
salt & pepper, to taste
Parsley for garnish
 
Directions

1. In a heavy-bottomed sauce pot or Dutch oven, heat enough water to just cover the corn along with 2 tablespoons kosher salt.
2. Remove the corn and bring the water to a boil.
3. Add the milk, butter and corn.
4. Reduce the heat and simmer for 6 to 10 minutes, until the kernels are bright yellow and tender.
5. Remove the cobs from the liquid and serve steamy hot with a parsley garnish.

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ChefSecret:  Use whole milk rather than two percent or skim so you get the richness of the milkfat. If you like your corn super sweet, add a teaspoon of granulated sugar. Don’t toss out the water… use it in creamy soups and chowders or as the liquid in cornbread.
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Quip of the Day:  “Billy, stop swallowing the whole corncob, or you might get corn-stipated!”
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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.
 
#SideDish #CornOnTheCob #TennesseeCornOnTheCob #SweetCorn #BBQSide #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

Quip of the Day:  I once saw a Shrimp finish third in the Olympics... They gave him the Prawns Medal.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #SideDish #SesameShrimpFriedRice #FriedRice #ShrimpFriedRice #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

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

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

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

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

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

#Entree #SideDish #Mac&Cheese #ThomasJefferson #Maccaroni #Cheddar #BleuCheese #ParmesanCheese #Happy4th #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I couldn’t believe how many people were at my local Vons’ Deli buying different pasta salads. I couldn’t understand why, when it is so easy to make them yourself.
 
It’s summertime and eating pasta salads always feels like a flashback to the happy barbecues and picnics of my youth. I still can see, in my mind’s eye, the paper plate sagging under my burger, potato chips, and a pile of rotini, diced veggies and cheese tossed in bottled Italian dressing.
 
Today’s salad is all that with a more sophisticated medley of veggies, a homemade dressing, and most importantly, some spicy Italian sausage hot off the grill.
 
For the veggies, I’ve used fresh sweet peppers and bitter radicchio, which I roast on the grill ‘til the leaves are wilty-soft and little bit charred. The Italian sausage goes on the grill, too, of course. And then I chop it all up—long and slender—to be the same size as the rotini. That all goes in a bowl with the al dente noodles, crunchy celery, strips of milky fresh mozzarella, and a handful of Italian basil.
 
My homemade dressing pulls it all together with a concoction of lemon juice and zest, tomato paste, thyme, shallots, and plenty of garlic. It tastes zippy, fresh and bright. A quick secret is that the tomato paste helps it adhere to the noodles and adds a tangy flavor note without adding a lot of liquid to the salad.
 
This is a perfect addition to your BBQ just like the pasta salads of yore (did I really just say “yore”?). It doesn’t wilt and it’s highly complementary to all manner of grillables, so it’s perfect for barbecues and picnics. I like to make a little extra and have it ready for leftovers. It’s even better the second day which makes Monday’s lunch or dinner something special again.
 
Prep time:  25 minutes
Pasta Cook time:  9 to 12 minutes
Sausage Grill time:  20 minutes
Yield:  8 servings
 
Ingredients 
1 pound rotini pasta
6 tablespoons extra-virgin olive oil, plus a little more for drizzling
1/4 cup freshly squeezed lemon juice
2 teaspoon lemon zest, finely grated
2 tablespoons tomato paste (I use the stuff out of the tube)
4 tablespoons minced garlic
1 large thinly sliced shallot, separated into rings
2 teaspoons freshly chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
 
1 pound mild or spicy Italian sausage
3 bell peppers (a mix of red, yellow, and green)
1 small radicchio head, halved
2 large celery ribs, thinly sliced diagonally
1/4 pound fresh mozzarella, cut into small cubes
1 cup chiffonade cut basil
1 teaspoon aged thick balsamic vinegar
 
Directions

1. Bring a grill to medium heat.
2. In a large pot of boiling, salted water, cook the pasta until al dente about 10 to 12 minutes.
3. Drain and transfer the pasta to a large bowl.
4. Drizzle the pasta lightly with olive oil and toss to coat. Let cool to room temperature.
5. In a medium bowl, stir together the lemon juice, lemon zest, tomato paste, garlic, shallot and thyme.
6. Stir in 6 tablespoons of the olive oil.
7. Season the dressing with salt and black pepper, to taste.
8. Place the sausages, whole bell peppers and halved radicchio on the grill rack.
9.  Drizzle the peppers and radicchio with olive oil and grill them until they’re charred, about 10 minutes.
10. Grill the sausages for 20 minutes or until they reach 165º on an instant-read thermometer.
11. Transfer the sausages, bell peppers and radicchio to a cutting board. Cut the sausages into 1-inch thick slices on the diagonal.
12. Julienne cut the veggies.
13. In a large serving bowl, toss together the pasta, sausages, bell peppers, radicchio, celery, mozzarella and dressing.
14. Drizzle with Balsamic vinegar over the top.
15. Season the pasta salad with salt and black pepper, sprinkle with basil, and serve.

ChefSecret:  I use Fini Organic balsamic vinegar in lot of my recipes.  It must be the real thing, not a cheap knockoff. The balsamic I use is dark and thick and perfect for drizzling.

Quip of the Day:  What did the rotini say to the bell peppers? Pasta la vista, baby!
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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 #GrilledSausagePastaSalad #ItalianSausage #Rotini #BellPeppers #BBQ-Salad #Picnic-Salad #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Best Guacamole recipe is one that will be part of your family’s recipe legacy for years to come.
 
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Many recipes call for lime juice, cilantro, onions and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil or bacon. If you want the best simply follow the recipe below.
 
The history of guacamole starts with the history avocados. Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BC) and had been domesticated by various Mesoamerican groups by 5000 BC. They were likely cultivated in the Supe Valley in Peru as early as 3100 BC. In the early 1900s, avocados frequently went by the name alligator pear because of the skin texture. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America, noted a native preparation made of grinding together avocados, sugar, and lime juice.
 
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday, Cinco de Mayo and the proliferation of Mexican restaurants. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
 
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the guacamole brown. This result is generally considered unappetizing but unharmful.
 
Prep time:  10 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 ripe avocados
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons fresh lime or lemon juice
2 to 4 tablespoons minced red onion
1 minced jalapeño chili, stems, seams and seeds removed (more if desired)
2 tablespoons finely chopped cilantro (leaves only)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped jicama (for crunchy texture)
1/4 cup chopped ripe tomato (add just before serving)
To serve:  1/2 bag warm tortilla chips with a squeeze of lime
 
Directions

1. Cut the avocados in half and remove the pit.
2. Score the inside of the avocado flesh and scoop out the flesh with a spoon into a bowl.
3. Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
4. Sprinkle the mash with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
5. Add the minced onion, jalapeño chili, cilantro, black pepper, and jicama. Note: Chili peppers can vary individually in their heat and spiciness. Start by using half of one chili pepper and add more to the guacamole to your desired heat level.
6. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with my recipe and adjust to your taste.
7. Serve immediately.
8. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
9. Serve with your choice of tortilla chips. I like to fry my own homemade tortilla chips and sprinkle a squeeze of lime juice.
10. Refrigerate any leftover guacamole up to 3 days, covered with plastic wrap directly on the surface of the guacamole.

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Chefs' Warning (it’s no secret):  Be careful handling chilis! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling. Do not touch your eyes or the area near your eyes and genitals for several hours.

Quip of the Day:  How did the avocado get promoted? It really knew how to guac and roll!
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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.

#Dip #Appetizer #Spread #Guacamole #Avocado #TortillaChips #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025